10582	----	Proofreading Team. FOR LUNCHEON AND SUPPER GUESTS * * * * * TEN MENUS MORE THAN ONE HUNDRED RECIPES * * * * * SUITABLE FOR COMPANY LUNCHEONS SUNDAY NIGHT SUPPERS, AFTERNOON PARTIES AUTOMOBILE PICNICS, EVENING SPREADS AND FOR TEA ROOMS, LUNCH ROOMS COFFEE SHOPS, AND MOTOR INNS * * * * * BY ALICE BRADLEY PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERY AUTHOR OF "THE CANDY COOK BOOK" AND "COOKING FOR PROFIT" * * * * * WHITCOMB & BARROWS BOSTON, 1923 * * * * * DEDICATED TO THE THOUSANDS OF WOMEN WHO LIKE TO ENTERTAIN THEIR FRIENDS AND PREPARE FOR THEM SOMETHING NEW AND DELICIOUS TO EAT * * * * * INTRODUCTION Meals of many courses are neither practical nor popular with the modern hostess. For a company luncheon or supper it is not necessary to serve more than a hot dish, a salad, a biscuit or sandwich, a dessert and a beverage. A first course and a relish may be provided if desired. SUNDAY NIGHT SUPPERS The following menus were arranged especially as Sunday night suppers, but they are equally suitable for midday luncheons or high teas. Many of the dishes will be found desirable for afternoon teas or evening spreads, and for use in tea and lunch rooms, and for automobile picnics. PRELIMINARY PREPARATIONS Preparations for Sunday night suppers should be made on Saturday as far as possible. For a luncheon it is a help to have some things done the day before. For picnics and parties much must be done in advance. As an aid to the hostess we have listed after each menu what these preliminary preparations may be. COOKING AT THE TABLE Many of the hot dishes may be prepared in a chafing dish or on an electric grill. For these, much of the measuring may be done in advance, the ingredients being put in small dishes on a tray. Coffee and tea may be made at the table with electric appliances. SANDWICHES AND BISCUITS Sandwiches may be made and wrapped first in dry cheesecloth, then in damp cheesecloth, and placed in a covered crock some hours before a meal. The hot biscuits may be replaced by rolls or bread and butter if desired. AUTOMOBILE PICNICS For picnics the beverages and hot dishes may be prepared at home and carried in thermos food jars. The cold dishes may be packed in a small portable refrigerator. The biscuits, sandwiches, cakes, and cookies should be carefully wrapped in wax paper and packed in boxes. Ice creams may be taken in the freezer. Hot sandwiches and bacon may be cooked over the coals or on a portable oil or alcohol stove. In some menus it may be desirable to omit or modify a few of the dishes, if food is to be carried several miles. MARKET ORDERS Supplies for use on Sunday evening should, of course, be purchased on Saturday. To prevent any mistakes in ordering we have listed under each menu the foodstuffs that will be required. Supplies that are usually kept on hand are not listed, as Baking powder Cayenne Cornstarch Bread flour Pastry flour Molasses Mustard Paprika Pepper Rock salt Table salt Granulated sugar Soda Spices, whole and ground Table sauce Vanilla Vinegar HOW TO BUY Some things are listed in the market orders that many people always have on hand. This is for the benefit of those who do not prepare all their meals and have little space for seldom used supplies. As far as feasible the amounts of material in the market orders are such as could be purchased. They may differ somewhat from the amounts called for in the recipes, thus leaving some foodstuff on hand. In many cases it may be more economical to purchase in larger quantities than those given. In some cases smaller amounts are called for than can be purchased, as one-half can, or one-fourth cup, in case supplies on hand are adequate without purchasing more than required. Butter only is given in the market orders. In cooking, margarine, lard, and other shortenings may be used instead, if preferred. MEASUREMENTS In all recipes measurements are made level. Measuring cups, divided into thirds and quarters, are used, and tea and table measuring spoons. Cups of dry material are filled to overflowing by putting the material into the cup with a tablespoon, and are then leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with a knife. Flour should be sifted once before measuring. RECIPES AND MENUS The recipes are planned to serve eight persons. Most of them may be divided for a smaller party. The average cost of the menus is fifty cents per person. Some of the dishes may be made less expensive and rich by substituting milk for cream, and by other substitutions and omissions that will suggest themselves to the resourceful hostess. Many types of dishes are given. Many variations are possible. In some menus a choice of dishes is suggested. A few recipes are given that are not called for in the menus. These are usually to show how to utilize in a different way something for which a recipe is given or to use in another meal some foodstuff left from a recipe. These recipes and menus have all been tested at Miss Farmer's School of Cookery. The author wishes to express here her appreciation of the painstaking work of all the members of the staff of the school who have assisted in making this little book possible. BOSTON, MASS., August, 1922. * * * * * MENU I Fruit Cup Hot Ham Sandwich Currant or Grape Jelly Tomato Salad with Cheese Dressing Cocoa Ice Cream Fig Marguerites Tea with Candied Mint Leaves PRELIMINARY PREPARATIONS Fruit cup ready to chill Ham prepared for the sandwiches Tomatoes peeled and placed in ice box Salad dressing made Fig marguerites made Candied mint leaves prepared Ice cream ready to freeze Jelly made MARKET ORDER 1 pound cooked ham 1 cream cheese (Roquefort flavor if desired) 1 quart milk 1 pint cream 1/2 pound butter 6 eggs 1/2 pound white grapes 3 or 4 oranges 2 lemons 1 pound (4 small) tomatoes 1 green pepper 1 head lettuce 1 bunch mint 1/2 can sliced pineapple 8 maraschino cherries 2 tablespoons mayonnaise dressing 1/2 pint raspberry or strawberry syrup 1/4 pound figs 2 ounces walnut meats 1 ounce tea 1/8 pound cocoa 1 loaf sandwich bread 1/2 pint grape or currant jelly or juice Oil of spearmint 1 package small round crackers 1 ounce marshmallow cream 1 cup salad oil Loaf sugar FRUIT CUP Remove skin and seeds from 1/2 pound white grapes. If grapes are firm, boiling water may be poured over them and allowed to stand 1 minute, when skins will come off easily. Pare 2 oranges, removing white part with the skin, and remove sections free from membrane. Cut 4 slices canned pineapple in dice. Mix the fruit with 1/3 cup sugar 1 tablespoon lemon juice 1/2 cup orange juice 1/2 cup syrup from canned pineapple, and Few grains salt. Put into ice cream freezer, surround with ice and salt, and stir occasionally until juice begins to freeze. Serve in cocktail glasses, garnishing each glass with a Maraschino cherry. [Illustration: FRUIT CUP] HOT HAM SANDWICHES Put 1 pound cooked ham through food chopper. Add 4 tablespoons creamed butter, 1 teaspoon mustard and 1 teaspoon paprika, and mix well. Cut Bread in sixteen 1/4-inch slices, spread eight slices bread with the ham mixture, cover with remaining bread and press slices firmly together. Cut each sandwich in three strips. Beat 2 eggs slightly and add 2 cups milk. Dip sandwiches, one at a time, in this mixture, and sauté in butter, cooking on one side until browned, and then turning and browning the other side. Serve very hot. Other meat, or marmalade or jam may be used in sandwiches in place of ham. [Illustration: HOT HAM SANDWICHES] GRAPE OR CURRANT JELLY Wash and pick over Fruit. Crush in kettle one layer at a time and boil, stirring frequently, until juice is extracted from pulp. Let drip through double piece of cheesecloth, rinsed in cold water, over night or till juice no longer drips. Do not squeeze. To 1 tablespoon juice add 1 tablespoon alcohol; stir and let stand 10 minutes. If 2/3 of the mixture is cloudy use 2/3 cup sugar to each cup juice. If all is cloudy use equal parts sugar and juice. (This is called the Pectin Test.) Be sure that juice mixed with alcohol is discarded immediately. Measure remaining juice into kettle, bring to boiling point, add required amount of sugar and cook to 220 degrees F. or until mixture will show two distinct, firm drops when dripped from side of spoon, or when small amount will become firm when dropped on very cold saucer. Then skim and pour into sterilized glasses. _Second Extraction_ Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar. _Third Extraction_ Proceed as for second extraction. Oftentimes the juice from second and third extractions may be combined before being made up into jelly. By making three extractions the amount of jelly obtainable from a given amount of fruit may be almost doubled. TOMATO SALAD WITH CHEESE DRESSING Cut 4 tomatoes in halves in such a way that they come apart in points. Arrange each half in a nest of Lettuce leaves. In the center of tomato pile Cream cheese forced through a coarse strainer. In center of cheese put a Few bits of green pepper finely chopped. Serve with cheese dressing. [Illustration: TOMATO SALAD] CHEESE DRESSING Mix 2 tablespoons mayonnaise dressing with 2 tablespoons cream cheese. Add 1/2 teaspoon salt 1/2 teaspoon table sauce 1/2 teaspoon paprika and add very slowly 1/4 cup salad oil, beating with egg beater until very thick. Add slowly 1 1/2 tablespoons vinegar. Keep in cool place till ready to serve. Cream cheese with Roquefort flavor is desirable in both the above recipes, but the usual cottage or cream cheese may be used if preferred. COCOA ICE CREAM Mix very thoroughly 1/2 cup dry powdered cocoa Few grains salt 1 cup sugar and 1 tablespoon cornstarch. Add slowly 2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over 2 eggs well beaten, chill, and add 2 cups cream beaten stiff 1 teaspoon vanilla and 1 cup syrup drained from canned raspberries or strawberries, and freeze. If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt. Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt. FIG MARGUERITES Put in top of double boiler 7/8 cup sugar and 3 tablespoons water. Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water. Add 1 egg white, unbeaten. Place over hot water and cook, beating constantly with egg beater for 7 to 12 minutes or until mixture will hold its shape. Add 1 tablespoon marshmallow cream and 1/4 teaspoon vanilla, and fold over and over until again stiff enough to hold its shape. Add 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. Pile on Small round crackers and bake at 375 degrees F. for 10 minutes or until delicately brown. This rule will cover 3 dozen small crackers. Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges. Remove from hot water, and continue folding over gently until of the desired stiffness. MARSHMALLOW FROSTING Use above mixture with or without figs and nuts as a cake filling or frosting. It need not be baked. CANDIED MINT LEAVES Wipe Fresh mint leaves, remove from stems and rub each leaf gently with the finger dipped in Egg white slightly beaten. Mix 3 tablespoons granulated sugar with 3 drops oil of spearmint, and sift over each side of the mint leaves. Lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry. Serve in Tea with Sliced lemon and Loaf sugar. TEA Half fill a perforated tea spoon or tea ball with Orange Pekoe, or other preferred tea. Place in cup, add fresh Boiling water, until cup is two-thirds full. Remove tea spoon as soon as tea is of the desired strength. Two or three cups of tea can usually be made without emptying and refilling the tea spoon. * * * * * MENU II Grapefruit Baskets with Mints Open Cheese and Bacon Sandwich Mixed Sweet Pickles Crab Meat and Tomato Jelly Salad Egg Biscuits Orange Layer Cake Iced Coffee with Vanilla PRELIMINARY PREPARATIONS Grapefruit prepared and put on ice Cheese grated (or chopped) for sandwiches Bacon cut same length as bread slices Pickles may be made at any time Tomato jelly and mayonnaise dressing made Eggs, hard cooked Celery (or endive) cut and put in cold water Crab meat picked over and put on ice Lettuce washed and put on ice in cheesecloth Cake baked and one layer frosted Cake filling made, except the whipped cream Dry ingredients and shortening for biscuits combined MARKET ORDER 1/2 pound crab meat 3/4 pound bacon 3/4 pound cheese 1/2 pint milk 1 pint cream 3/4 pound butter 1 dozen eggs 1/2 pint salad oil 4 grapefruit 1 head lettuce 2 roots celery or 1/2 pound endive 5 oranges 2 lemons 1 green pepper 1 onion 1/4 can (1/2 pint) tomatoes 2 ounces (8) cream peppermints 1/4 pound cluster raisins 1 loaf bread 1/4 pound candied cherries 1 1/2 doz. small sweet cucumber pickles 2 yards narrow ribbon Small fresh flowers or fresh mint leaves 1/2 package gelatin 1/4 pound finely ground coffee GRAPEFRUIT BASKETS Cut in two 4 grapefruit. Insert two toothpicks opposite each other on each half. From one-half inch on each side of toothpick cut through the skin around the grapefruit one-fourth inch from the top of each half, leaving skin whole where toothpicks are inserted. Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle pulp of each half with 1 cream peppermint, broken in pieces, and chill. Bring the two strips of skin together above the grapefruit and tie together with Narrow ribbon, for the handle. Insert in the knot a sprig of Flowers, berries or mint, and place on doily on individual serving plates. [Illustration: GRAPEFRUIT BASKET] OPEN CHEESE AND BACON SANDWICH Beat 3 eggs until light, add 3/4 pound soft cheese grated or put through food chopper 1 1/2 teaspoons table sauce 3/4 teaspoon salt 1/2 teaspoon paprika Few grains cayenne. Mix well and spread on 8 slices bread cut one-third inch thick. Cut 3/4 pound bacon in very thin slices the length of the slice of bread. Make bacon still thinner by pressing each strip on a board with a broad knife. Cover cheese with bacon and bake 8 or 10 minutes under gas flame, or in hot oven. MIXED SWEET PICKLES Put in small agate or enamel saucepan 1 cup vinegar 1/2 cup sugar 1/4 teaspoon peppercorns 1/4 teaspoon blades of mace 1/4 teaspoon whole cloves, and cook 2 minutes. Add 1/2 cup candied cherries, cook 5 minutes; skim out, add 1/2 cup large Malaga raisins in clusters of two or three. Cook 10 minutes, remove raisins and add 18 small sweet cucumber pickles and cook 10 minutes. Arrange in glass jar in closely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full. Strain hot syrup into jar, and seal. [Illustration: MIXED SWEET PICKLES] CRAB MEAT AND TOMATO JELLY SALAD In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped (use silver knife so white will not discolor) 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes. Between piles place Green pepper free from seeds and cut in strips. Make a nest of heart leaves of lettuce in center and fill with Mayonnaise dressing. The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person. TOMATO JELLY Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and leaves from 1 stalk celery. Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4 1/2 inches by 8 inches. Cut in 1/2 inch cubes for serving. MAYONNAISE DRESSING Sift into a bowl 1/2 teaspoon mustard 1/2 teaspoon sugar 1/2 teaspoon salt and Few grains cayenne. Add 1 egg yolk, mix well and add 1 tablespoon vinegar, stirring constantly. Measure 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a time till mixture begins to thicken. When very thick, add 1 tablespoon lemon juice and add remaining oil rapidly. The whole process should take about 7 minutes. EGG BISCUITS Sift together 2 cups bread flour, measured after sifting once 5 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Work in with fingers 2 tablespoons shortening. Add 1 egg yolk, slightly beaten, mixed with 2/3 cup milk, cutting it in with a knife. Toss on floured cloth or board and knead 5 minutes. Shape in any way suggested below. Bake 15 minutes at 400 degrees F. Brush with milk or melted butter just before removing from the oven. BISCUIT SHAPES Make in small round balls and bake in muffin pans. Bake 2 round balls in each muffin pan, brushing between with melted butter. Bake 3 round balls in each muffin pan. Roll 1/4 inch thick, spread with butter, roll up like a jelly roll, cut in pieces 1 inch thick, and bake in muffin pans. Prepare as above, sprinkling with sugar and cinnamon before rolling. Prepare as above, sprinkling with chopped nuts and maple sugar before rolling. Roll 1/4 inch thick, spread with butter, fold in 3 layers, cut off strips 1 inch wide, twist and coil. When baked spread with confectioners' frosting. Shape and roll in strips 8 inches long and about as large around as a lead pencil and bake. Roll 1/2 inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake. ORANGE LAYER CAKE Beat together until thick 2 egg yolks 1/4 teaspoon grated orange rind 4 tablespoons orange juice and 1/2 tablespoon lemon juice. Add 3/4 cup sugar gradually, continuing to beat with egg beater. Fold in 2 egg whites, beaten stiff and 1 cup pastry flour, sifted 4 times with 1/4 teaspoon soda and 1/4 teaspoon salt. Grease an angel cake or deep round tin and line bottom with greased paper. Pour in cake mixture and bake 30 minutes at 375 degrees F. Split, put Orange cream filling between layers, and frost top with Boiled orange frosting. ORANGE CREAM FILLING Melt 2 tablespoons butter, add 4 tablespoons cornstarch, and when mixed add Grated rind 1 orange 1 cup orange juice and 1 cup sugar. Bring to boiling point, stirring all the time. Cook 15 minutes over boiling water. Add 1/2 teaspoon salt and 1 1/2 tablespoons lemon juice. Cool and fold in 1 cup cream beaten stiff. BOILED ORANGE FROSTING Put 1 cup sugar and 1/4 cup water in a small saucepan. Stir until sugar is dissolved and boiling point is reached. Do not stir after it boils. Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals. Cook until syrup spins a 4 inch thread when dropped from spoon held at least 8 inches above pan. Pour slowly onto 2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add Few gratings orange rind and 1/2 tablespoon orange juice and spread on cake 2 egg whites may be used instead of egg yolks if preferred. ICED COFFEE WITH VANILLA Add to 6 cups cold boiled or percolated coffee 1/2 teaspoon vanilla 1 cup cream and Sugar to taste. Serve in tall glasses with Cracked ice. [Illustration: ICED COFFEE] * * * * * MENU III Tomato Consommé with Pearls Cream Muffins Club Sandwich with Sweetbreads Pickled Ripe Cucumber Rings Apricots with Cream and Nut Brittle Ginger Puffs Spiced Tea PRELIMINARY PREPARATIONS Pickled ripe cucumber rings prepared in the fall or purchased in bottles, or other sweet pickle or olives Consommé ready to reheat Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed Dry ingredients for cream muffins mixed Apricots cooked in syrup and nut brittle made Ginger puffs made and frosted If tea is to be served iced, it may be prepared MARKET ORDER 1 pair sweetbreads 1/2 pound bacon 1/2 pint cream 1 pint milk 1/2 pound butter 6 eggs 1 head lettuce 1 cucumber 3 ounces nut meats 1 quart can tomatoes 1 pint chicken stock or 2 chicken bouillon cubes 1 can apricots 1 loaf bread Pickles or olives 1/2 cup pearl tapioca 1/2 pint mayonnaise dressing 1 cream cheese 1/2 pound confectioners' sugar 1 ounce tea 2 lemons TOMATO CONSOMMÉ WITH PEARLS Soak 1/2 cup pearl tapioca over night in 1 quart cold water. Cook in same water until tender and clear. Drain liquor from 1 quart can tomatoes, add 1 teaspoon salt 1 teaspoon paprika 1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water. Wash 2 eggs, slightly beat the whites and add whites and shells to the soup. Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes. Strain through double cheesecloth, add tapioca drained from water and rinsed. Reheat and serve in bouillon cups. A bit of Red coloring may be added to intensify the color. CREAM MUFFINS Sift together 2 cups pastry flour 1 tablespoon baking powder 2 teaspoons sugar and 1/2 teaspoon salt. With fingers rub in 1/4 cup butter or margarine, add 2 eggs well beaten and 7/8 cup thin cream. Mix thoroughly, pour into greased muffin pans or small fancy shaped tins and bake 12 minutes at 400 degrees F., and 5 minutes at 450 degrees F. Makes 16 small muffins. CLUB SANDWICH WITH SWEETBREADS When brought from market soak 1 pair sweetbreads 1 hour in Water with 1 tablespoon vinegar. Parboil 20 minutes in 1 cup milk. Cool in cold water, drain and cut in slices. On serving plate for each person place 1 slice toast spread to the edges with Butter worked until creamy. Cut in two diagonally and cover with 1 or 2 washed and dried Lettuce leaves, and with Mayonnaise dressing. On lettuce place a layer of Sweetbread slices, cover with Slices of cucumber which have been dipped in Mayonnaise dressing and with 2 slices bacon free from rind, cooked until crisp. Cover with 1 slice buttered toast, cut in two diagonally. Place a Small lettuce leaf on the toast and fill with Mayonnaise dressing. Sprinkle with Paprika. Place on side of plate Sweet pickled cucumber rings or Olives, plain or stuffed. [Illustration: CLUB SANDWICH] PICKLED RIPE CUCUMBER RINGS Pare rind from 2 quarts ripe cucumbers, cut in slices crosswise, and then stamp out centers, making rings. Cover with Cold water, add 1 teaspoon soda and let stand over night. Next morning drain, cover with cold water in which 2 tablespoons alum have been dissolved and boil 10 minutes. Strain, cover again with cold water, add 1 tablespoon ginger, boil 15 minutes. Drain, measure water and discard. Measure as much vinegar as there was water and to each quart vinegar add 3 pounds granulated sugar 1/4 cup whole cloves and 1/4 cup stick cinnamon. Add fruit and boil until clear. Watermelon rind, cut in strips, may be used instead of cucumber. APRICOTS WITH CREAM AND NUT BRITTLE Drain 1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender. Cool and pour into serving dish. Sprinkle with one-half the nut brittle. Beat 1/2 cup cream until stiff, add slowly 1/4 cup sugar 1/2 teaspoon vanilla Few grains salt and half remaining brittle. Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible. Other canned fruit or orange sections may be used instead of apricots. NUT BRITTLE Put 1/2 cup sugar and 1/2 cup water in saucepan and boil quickly until syrup is a golden brown. Remove from fire, add 2/3 cup chopped nut meats and turn into lightly greased pan. Cool and pound until broken into very small pieces. GINGER PUFFS Beat 1 egg until light, add 1/2 cup sugar 1/2 cup molasses and 1/4 cup shortening melted in 1/2 cup warm water. Add 2 cups pastry flour sifted with 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon soda and 1/2 teaspoon salt. Combine mixtures and bake in small greased tins for 12 to 15 minutes at 400 degrees F. Frost if desired with Cheese Frosting. CHEESE FROSTING With wooden spoon work 1 cream cheese until creamy and add gradually 1 1/2 cups confectioners' sugar. Beat 1/2 egg white until stiff and gradually beat in the cheese mixture. This frosting may be put on cookies or cake by forcing through a pastry bag and fine tube or paper cone, making lines or other decorations. It may be colored if desired. SPICED SYRUP FOR TEA Put in small saucepan 1 cup water and 1/2 cup sugar. Heat to boiling point and when sugar is dissolved add 1 tablespoon whole cloves, crushed and a 2 inch piece stick cinnamon broken in pieces, tied together very loosely in a piece of cheesecloth. Boil gently to 215 degrees F. or to a thin syrup. When cool add juice of 2 lemons. Serve in small bowl, using 1 tablespoon syrup in each cup of tea. * * * * * MENU IV Rose Apples en Surprise Mock Lobster à la Newburg in Timbale Cases Bacon Salad or Potato and Egg Salad Corn Meal Rolls Orange Mousse Sour Cream Drop Cookies South American Chocolate PRELIMINARY PREPARATIONS Cookies made Lettuce washed and put on ice Dry ingredients and shortening for rolls mixed Tins greased Filling mixed for rose apples and rose apples chilled Timbale cases made. May be reheated while cooking Newburg Dressing made, all but bacon fat South American chocolate prepared Mousse made and packed, 4 to 6 hours in advance Dry ingredients measured for Newburg Fish cooked and flaked Bacon cut in small pieces or Materials prepared for potato salad and dressing made MARKET ORDER 1/2 pound bacon 2 pounds haddock 2 quarts milk 1/4 cup sour cream 1/2 cup sour milk 1 1/2 pints cream 10 eggs 1/2 pound butter 1 green, pepper 1 onion 2 lemons 1 head lettuce Parsley 2 oranges 8 rose apples (small can) or small tomatoes 8 anchovies (or 1 small bottle) 2 pimientos Brown sugar 2 ounces candied cherries 1 ounce pistachio nuts 2 ounces raisins 1 ounce nut meats 1/2 pound vanilla sweet chocolate 1/2 cup mayonnaise dressing 1 pint salad oil 1/2 ounce coffee 1/4 pound corn meal 1 teaspoon gelatin 2 pickles If Potato and Egg Salad is selected omit bacon and add 1 pound potatoes 2 roots celery or 1 small cabbage 1/2 cup cream, sweet or sour ROSE APPLES EN SURPRISE Hard cook 2 eggs. Reserve 1/2 yolk. Chop remainder fine and mix with 2 tablespoons green pepper chopped 2 tablespoons pimiento chopped 4 anchovies chopped 1/2 teaspoon salt Few grains pepper and Few drops onion juice. Moisten with Mayonnaise dressing. Fill 8 rose apples or small tomatoes from which centers have been removed. Cover with mayonnaise and garnish with Strips of anchovy, laid crosswise. Serve each rose apple or tomato on a small plate sprinkled with Chopped parsley mixed with reserved egg yolk, rubbed through a strainer. [Illustration: ROSE APPLES EN SURPRISE] MOCK LOBSTER À LA NEWBURG Wipe a 2 pound haddock, remove skin and bones, sprinkle with Salt and steam 20 minutes over boiling water. Cool and separate in flakes. Melt 1/4 cup butter, add 1 tablespoon flour mixed with 3/4 teaspoon salt 1 teaspoon paprika Few grains cayenne and Slight grating nutmeg. Then add 1/2 cup milk gradually. Cook and stir until sauce boils. Add haddock flakes and 1 pimiento cut in strips and place over hot water. Just before serving add 2 egg yolks beaten slightly with 1/2 cup cream and 2 tablespoons lemon juice. As soon as it is hot serve in Timbale cases. [Illustration: MOCK LOBSTER À LA NEWBURG] TIMBALE CASES Sift together 1/2 cup bread flour 1/4 teaspoon salt 1 tablespoon sugar. Add gradually 1/2 cup water 1 egg slightly beaten 1 tablespoon salad oil. Strain mixture into a cup and let stand 2 hours or over night. Put timbale iron in deep saucepan and cover with fat or oil. Heat fat until it browns a piece of bread in 40 seconds. Drain iron, dip in timbale mixture until two-thirds covered. Then immerse in hot fat and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron if desired. CORN MEAL ROLLS Sift together 1 1/2 cups bread flour 1/4 teaspoon soda 3/4 cup corn meal 3 teaspoons baking powder 1 teaspoon salt and 1 tablespoon sugar. Cut in 2 tablespoons shortening with a case knife. Beat 1 egg, add 1/2 cup sour milk and combine mixtures. Roll 1/2 inch thick, cut with oval cutter, brush with Melted butter, double over and place on greased baking sheet. Bake 12 minutes at 450 degrees F. BACON SALAD Cut 1/2 pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice. Mix 2 teaspoons brown sugar Few grains pepper 1/2 teaspoon paprika 1/4 teaspoon mustard. Add 4 tablespoons vinegar. Stir until smooth. Add to 1/2 cup of the bacon fat and bring to boiling point. Sprinkle Lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table. POTATO AND EGG SALAD Mix 2 cups cold boiled potatoes cut in cubes 1 cup celery or cabbage cut in small pieces 2 or 3 hard cooked eggs chopped fine 2 tablespoons chopped pickle 2 tablespoons chopped green pepper or pimiento 1 tablespoon chopped parsley and Few drops onion juice. Moisten with Cream Dressing and serve in nests of Lettuce or cabbage leaves. CREAM DRESSING Mix in double boiler 2 teaspoons flour 1 teaspoon salt 1 teaspoon mustard 1 1/2 teaspoons powdered sugar and a Few grains cayenne; add 1 teaspoon butter and 1/3 cup vinegar. Cook over boiling water, stirring constantly until mixture thickens; add 1 egg yolk, and stir and cook 1 minute. Cool and just before serving add 1/2 cup heavy cream, sweet or sour, beaten until stiff. [Illustration: ORANGE MOUSSE] ORANGE MOUSSE Put in saucepan 3/4 cup sugar, add Grated rind of 1 orange and 1/4 cup cold water. Stir and boil 1 minute. Soak 1 teaspoon gelatin in 2 tablespoons cold water and dissolve in the hot syrup. Add 2/3 cup orange juice and 2 tablespoons lemon juice. Place on ice, and when it begins to thicken, fold in 1 1/2 cups cream beaten stiff, 1/4 cup pistachio nuts, shredded, 1/4 cup candied cherries cut in pieces. Fill ring mold or baking powder boxes with mixture. Cover with greased paper and tin covers. Surround with two parts ice mixed with one part salt and let stand 3 hours. Unmold and serve cut in slices. Molds may be decorated with Pistachio nuts and Candied cherries, before filling with mixture. SOUR CREAM DROP COOKIES Cream 1/4 cup butter or margarine. Add gradually 1/2 cup sugar and 1 egg, well beaten. Dissolve 1/4 teaspoon soda in 1/4 cup rich sour cream. Add to first mixture alternately with 1 1/4 cups pastry flour sifted with 1/4 teaspoon salt and 2 teaspoons baking powder. Add 1/2 teaspoon vanilla 1/4 cup raisins cut in pieces and 1/4 cup nut meats cut in pieces. Drop by spoonfuls on greased tin sheet, and bake in a moderate oven. Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking. SOUTH AMERICAN CHOCOLATE Melt 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly 1 cup strong hot coffee and boil 1 minute. Add to 6 cups scalded milk, beat until a thick froth forms on top, and leave over hot water 10 minutes. Serve with Whipped cream sweetened and flavored, or chill and serve in tall glasses with Cracked Ice. * * * * * MENU V Apple Ball Cocktail Sautéd Oysters with Celery Sauce or Celery Cheese Toast California Lettuce with Russian or Thousand Island Dressing Orange Biscuits Molasses Pie Iced Tea with Ginger Ale PRELIMINARY PREPARATIONS Molasses pie made Celery cooked for celery sauce Mayonnaise and Russian dressing made Dry ingredients and shortening mixed for biscuits Lettuce washed Fruit prepared for cocktail Cheese grated Tea made MARKET ORDER 1 pint selected oysters or 1/2 pound cheese 4 eggs 1 cup milk 2/3 cup cream 1/2 pound butter 2 roots celery 1 large or 2 small heads California lettuce 1 orange 3 lemons 8 apples (perfect in shape and uniform in size) 1/4 pound white or Tokay grapes 1 loaf bread 1/4 cup chili sauce 1/4 pound demi-tasse sugar 1 1/2 cups molasses 1/2 pound walnuts 4 individual tea bags 1 quart ginger ale 1/3 cup maraschino cherries 1/4 pound common crackers 1 chicken bouillon cube or chicken stock 1 pimiento 1 green pepper 1/2 cup mayonnaise dressing Parsley APPLE BALL COCKTAIL Cut tops from stem end of 8 choice apples. Remove inside of apples with a French ball cutter, putting balls in 2 cups cold water with Juice of 1 lemon. Reserve tops of apples, cores, and small pieces for apple sauce. Put Apple shells in 1 quart cold water to which is added 1 teaspoon salt. Remove skins and seeds from 1/4 lb. (1 cup) white grapes. Just before serving drain apple shells. Remove apple balls from the water. Drain and mix with the White grapes and with 1/3 cup maraschino cherries and fill apple shells. Mix 3 tablespoons syrup from maraschino cherries with Juice of 1/2 orange and put over the apple balls. Serve apple shells in individual dishes or cocktail glasses surrounded with Crushed Ice. Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available. Grapes may be bought in cans if fresh grapes are not in market. APPLE SAUCE Put in saucepan Tops, cores, and small pieces of apple removed in the making of apple shells. Add 3/4 cup water in which apple balls were soaked and cook gently until apple is soft. Rub through a strainer. Add 3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal. SAUTÉD OYSTERS Put 1 pint oysters in strainer over a bowl and over them pour 2 tablespoons cold water, reserving liquid. Pick over oysters, removing any bits of shell that may adhere to tough muscle. Crush 5 common crackers on board with rolling pin or put through food chopper, and sift the Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs. Sauté in 4 tablespoons melted butter or cooking oil. When brown on one side turn and brown the other side. Cover 8 slices of toast, cut in three strips each, with Celery sauce, and serve an oyster on each piece of toast. CELERY SAUCE Separate stalks from 2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 1/3 cups. Put in saucepan with 3 cups water and 1 teaspoon salt and cook 20 minutes or until tender. Drain, reserving both liquid and celery. To Liquid add Chicken stock to make 2 cups or Water to make 2 cups and 1 chicken bouillon cube. Melt in saucepan, chafing dish or electric grill 3 tablespoons butter. Add 3 tablespoons flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth and add the 2 cups celery water and chicken stock. Stir and boil 1 minute. Add Cooked celery and bring to boiling point. Mix 1 egg yolk and 2/3 cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly. CELERY CHEESE TOAST Make above recipe for Celery Sauce, adding 1 cup grated cheese when celery is added. Stir until cheese is melted. Add 1/2 teaspoon table sauce, then add 1 egg yolk and 2/3 cup cream as above and cook over hot water 2 minutes, stirring constantly. Serve on Toast or crackers. 1 egg white beaten stiff may be added just before serving. LETTUCE WITH RUSSIAN DRESSING Use California lettuce if obtainable. Remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head. Let stand in ice water until crisp. Place in cheesecloth on the ice or in a covered pail until needed. Serve on salad plates with Russian Dressing or with Thousand Island Dressing. Dressing may be passed separately if preferred. RUSSIAN DRESSING Measure 1/2 cup mayonnaise dressing, add 1/4 cup chili sauce 1 tablespoon pimiento cut in small pieces 1 tablespoon green pepper cut in small pieces and 1 tablespoon celery cut in small pieces, and mix thoroughly. THOUSAND ISLAND DRESSING Add to Russian Dressing just before serving 1/4 cup cream, beaten stiff. 1921 CHILI SAUCE Force through food chopper 3 green bell peppers 1 red bell pepper and 4 large onions. Put in saucepan with 12 large tomatoes or 1 quart canned tomato 1 quart vinegar 1 cup sugar 1/4 teaspoon oil of clove 1/4 teaspoon oil of cinnamon 3 tablespoons salt 3/4 teaspoon allspice 3/4 teaspoon mustard 3/4 teaspoon soda and 1 tablespoon table sauce. Cook until soft and rub through purée sieve, getting through as much as possible of the vegetables. Cook again until thick and of the desired consistency. ORANGE BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers rub in 2 tablespoons shortening. Twenty minutes before the meal is to be served add 7/8 cup milk, mixing with a knife. Roll out 3/4 inch thick and cut with round cutter 1 inch in diameter. Place close together on a greased tin sheet. Break 16 lumps demi-tasse loaf sugar in halves and squeeze the Juice of 1/2 orange. Dip pieces of sugar one at a time in the orange juice and push a piece down in the center of each biscuit. Grate Orange rind over the biscuits and bake 15 minutes in a hot oven or at 450 degrees F. PLAIN PASTRY Put in mixing bowl 5 tablespoons shortening 3 tablespoons ice water and 1/2 teaspoon salt, and work until creamy, using wooden spoon. Add 1 cup pastry flour and mix by cutting with a knife. Sprinkle pastry cloth or board with 2 tablespoons flour. Pat with rolling pin and roll the pastry to fit a large pie plate. Line the plate with the pastry and build up a fluted rim. MOLASSES PIE Put in mixing bowl 3/4 cup sugar 1/4 cup flour and 1 teaspoon salt and mix well. Add 1 1/2 cups molasses 3 egg yolks slightly beaten 3 tablespoons melted butter 3/4 cup nut meats cut in fine pieces. When well mixed pour into the unbaked crust. Bake 10 minutes in a hot oven, 500 degrees F., to cook the crust and set the rim. Then reduce the heat to 350 degrees F. and bake 40 minutes. Cover with Meringue. Bake 12 minutes. Cool before serving. [Illustration: MOLASSES PIE] MERINGUE Beat 4 egg whites until stiff and dry. Beat in gradually 1/3 cup powdered sugar 1/8 teaspoon salt and 1/2 teaspoon vanilla. Remove egg beater and fold in 1/3 cup powdered sugar. Put on pie, making rough with a spoon, or using pastry bag and rose tube, and bake 12 minutes at 350 degrees F. ICED TEA WITH GINGER ALE Bring to boiling point 1 quart fresh cold water. Add 4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea. Cover and let stand 2 minutes. Strain over a Large piece of ice. Just before serving add 1 quart ginger ale. Serve with Sugared lemon slices. SUGARED LEMON SLICES Cut in slices 2 large lemons and lay on a plate. Sprinkle with 4 tablespoons sugar. Turn over and sprinkle with 2 tablespoons sugar. Just before serving arrange Lemon on lemon plate with lemon fork. Put any extra Syrup into the tea. Use one or more slices lemon in each glass of tea. * * * * * MENU VI Chow Mein or Chop Suey Pepper Jam Sandwiches Frozen Fruit Salad Crackers and Cheese Cream Caramel Layer Cake Percolated Coffee PRELIMINARY PREPARATIONS Cream caramel layer cake made, filled and frosted Pepper jam filling made Materials prepared for chow mein or chop suey Fruit (except banana) ready for salad Mayonnaise dressing made Lettuce washed MARKET ORDER 1 1/2 pounds pork chops or 1 large broiler 1 cream cheese 1 pint cream 1/2 pint milk 1/2 pound butter 5 eggs 1 onion 1 bunch celery 1/4 pound dried mushrooms 3 red peppers or 1 small can pimientos 1 lemon 1 banana 1 head lettuce 1/2 loaf dark Graham bread 1/2 loaf white bread Chicken stock Soyu sauce 1/2 cup canned apricots 3/4 cup pineapple and syrup 3/4 cup maraschino cherries and syrup 1 package small round crackers 4 stuffed olives 1 package confectioners' sugar 1/4 pound coffee 3 cups salad oil 2 ounces chocolate 1/3 cup mayonnaise dressing 1 teaspoon gelatin For Chop Suey 6 Chinese water chestnuts 1/2 pound bean sprouts 1/4 pound (1 can) bamboo shoots Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and bamboo shoots are for sale by Chinese grocers. CHOW MEIN Cut in 1-inch strips 1 pound fresh pork or white meat of chicken, or lobster or crab meat, and cook in frying pan 5 minutes with 2 tablespoons fat. Add 1 cup water or stock mixed with 1 teaspoon cornstarch. Simmer 3 minutes or until, meat is tender. In another frying pan put 2 tablespoons fat, add 1 onion cut lengthwise in very fine pieces. Cook 3 minutes, add 1 bunch celery cut in very fine strips 2 inches long, and 1/4 pound dried mushrooms soaked 2 hours in Cold water, drained and cut in thin slices. Cook 3 minutes, stirring constantly. Combine mixtures, add 1 teaspoon salt 1/4 teaspoon pepper and Few grains cayenne. Pour over fried noodles. If desired 1/2 pound bean sprouts may be cooked with the celery, and served in the Chow Mein. With Chow Mein pass Soyu sauce. Boiled rice may be served with Chow Mein or Chop Suey. FRIED NOODLES Beat 1 egg slightly, add 1/2 teaspoon salt and Flour enough to make a very stiff dough. Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in 1 pint salad oil. Drain on soft paper. CHOP SUEY Cut in 1-inch strips 1 pound white meat of chicken, or pork, veal, crab or lobster meat, and cook 5 minutes in frying pan in 2 tablespoons chicken or other fat. Cut 1 cup celery in thin slices crosswise, add 1 onion peeled and cut in thin slices 6 mushroom caps peeled and sliced 6 Chinese water chestnuts peeled and sliced. Cook vegetables 5 minutes in 2 tablespoons chicken fat or butter. Add 1/2 pound bean sprouts 1/4 pound bamboo shoots cut in diamond-shaped pieces 1 teaspoon Soyu sauce 2 cups chicken stock or water and the cooked meat, and simmer gently until bean sprouts and meat are thoroughly cooked. Season with Salt and Few grains pepper. PEPPER JAM SANDWICHES Cut an equal number of slices of Dark Graham bread and White bread, remove crusts, and spread bread with Creamed butter. On one slice of white bread spread Pepper jam, cover with slice of Graham bread, spread with Butter and pepper jam and cover with a slice of white bread. Make other sandwiches with Graham bread on the outside and white bread for the center layer. Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate. PEPPER JAM Drain 1 small can pimientos and force through food chopper. Put in saucepan, add 3/4 cup sugar and 1/2 cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam. Pour in small sterilized glasses and when cool cover with melted paraffin. If preferred, use 3 sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above. FROZEN FRUIT SALAD Beat 2/3 cup heavy cream until stiff, and gradually beat in 1/3 cup mayonnaise dressing 1 teaspoon gelatin soaked in 3 tablespoons pineapple syrup and dissolved over hot water 1 teaspoon powdered sugar 2 tablespoons lemon juice and 1 tablespoon maraschino syrup. Fold in 1/2 cup canned apricots, cut in small pieces 1 banana, cut lengthwise and crosswise in small pieces 3/4 cup pineapple, cut in dice 1/2 cup maraschino cherries, cut in slices. Freeze like ice cream. Remove with round ice cream scoop, and serve on Heart leaves of lettuce. Cut Maraschino cherries in 4 pieces lengthwise and put on top of each salad. [Illustration: CRACKERS AND CHEESE] CRACKERS AND CHEESE Moisten Cream cheese with Milk to make of consistency to spread easily. Spread on Small round crackers. Put thin slice Stuffed olive in center of each cracker and a tiny Cheese ball sprinkled with Paprika in hole of olive. Do not spread crackers till ready to serve. Cheese balls may be made in advance. CREAM CARAMEL LAYER CAKE Beat until thick 3/4 cup heavy cream 1 cup sugar and 1/4 cup water. Add 1 cup bread flour sifted with 2 teaspoons baking powder and 1/4 teaspoon salt. Add 3 egg yolks and 1 whole egg, well beaten, and 2 tablespoons chocolate caramel syrup. Bake 20 minutes at 400 degrees F. in 2 layer cake pans 7 inches square, and put together with Chocolate Caramel Frosting between and on top. CHOCOLATE CARAMEL SYRUP Melt 2 squares bitter chocolate over hot water. In a saucepan put 3/4 cup sugar and 1/4 cup water, and cook until it forms a dark brown syrup. Add 1/2 cup boiling water and cook until thick. Add slowly to the melted chocolate and stir until smooth. CHOCOLATE CARAMEL FROSTING For frosting boil Chocolate caramel syrup remaining from cake and cook to soft-ball stage. Beat 2 egg whites until stiff and continue beating while slowly adding the syrup. Then add, a little at a time, enough Sifted confectioners' sugar to make of right consistency to spread. CHOCOLATE CARAMEL MILK SHAKE Add to 2/3 glass iced milk 2 to 3 tablespoons chocolate caramel syrup. Mix well and strain into glass. PERCOLATED COFFEE I Put 1 cup finely ground coffee in upper part of glass coffee pot, put 6 cups hot water in lower part. Light alcohol lamp. When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve. * * * * * MENU VII Anchovy Canapé Shellfish à la Queen Stuffed Celery Sandwich Butterscotch Biscuits Orange and Grapefruit Salad Chocolate Float Cocoanut Cakes Orange Opera Fudge PRELIMINARY PREPARATIONS Salad dressing made Dry ingredients and shortening mixed for biscuits Butter and sugar mixed for spreading the biscuits Cocoanut cakes made Filling for sandwiches made Custard for frozen chocolate made Two eggs hard cooked Orange opera fudge made MARKET ORDER 1/2 pint oysters 1/2 pint scallops 1 1/2 pound lobster, boiled 1 cream cheese 2 quarts milk 1 pint cream 3 eggs 1 pound butter 1 carrot 1 small onion 1 lemon 3 oranges 2 grapefruit 2 pressed figs 1 root celery 1 head lettuce 6 stuffed olives 1 can condensed milk 1/2 pound shredded cocoanut Anchovy paste 1 pimiento 1/2 pound brown sugar 1/4 pound chocolate 1 loaf bread 8 maraschino cherries 1 truffle or 2 ripe olives 1/2 tablespoon white corn syrup 3 ounces shelled almonds Vegetable or beef extract ANCHOVY CANAPÉ Put 2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes. Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer. Cut 8 slices bread in pieces 4-1/4 inches long by 2 3/4 inches wide and 1/4 inch thick. Sauté in Butter on one side only. Spread other side with Anchovy paste. Divide diagonally into 3 sections, having 2 end sections half a square. Sprinkle end sections of the bread with Egg yolk and the center with Egg white. Separate sections with narrow strips of Pimiento. Serve as an appetizer. [Illustration: ANCHOVY CANAPÉ] SHELLFISH À LA QUEEN Force through food chopper enough Carrot to make 3/4 cup. Put into saucepan with 3 tablespoons butter and 1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring frequently. Add 4 tablespoons flour and when smooth add 1 cup boiling water in which is dissolved 1 teaspoon vegetable or beef extract, and stir until sauce boils. Add 1 1/2 teaspoons salt 1 teaspoon pepper 1 tablespoon lemon juice and a Few grains cayenne. Remove meat from a 1 1/2 pound lobster and cut in pieces the size of scallops. Place 1/2 pint oysters in strainer over bowl and rinse with 2 tablespoons cold water, reserving all liquor. Pick over oysters to be sure that there are no pieces of shell adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook 1/2 pint scallops 5 minutes or until tender. To the oyster liquor add Cream to make 1 cup; add to the sauce and bring to boiling point. Add oysters, scallops, and lobster and serve very hot, garnished with bits of Pimiento and Truffles or ripe olives. STUFFED CELERY SANDWICH Mix 1 cream cheese with 2 tablespoons celery chopped fine 1 tablespoon chopped, stuffed olives 1/4 teaspoon salt 1/8 teaspoon paprika and Enough milk to make it the right consistency to spread. Cut Bread in circles 1/4 inch thick. Cut centers from one-half the pieces of bread. Spread bread with Creamed butter and with sandwich filling. Place a ring of bread on a whole circle of bread. Garnish each sandwich with a Slice of stuffed olive in the center. BUTTERSCOTCH BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1/2 teaspoon salt. Work in with tips of fingers 2 tablespoons shortening, add 7/8 cup milk, stirring with a knife. Roll thin, spread with 1/3 cup butter, creamed and mixed with 3/4 cup brown sugar. Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits. [Illustration: BUTTERSCOTCH BISCUITS] ORANGE AND GRAPEFRUIT SALAD Pare 3 oranges and 2 grapefruit, removing membrane with the skin, then remove sections free from membrane. Arrange on Lettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips. Put a Spoonful of salad dressing in the center of each star and garnish, if desired, with Maraschino cherries. Any preferred salad dressing may be used. Dates may be used instead of figs. The fruit may be arranged on slices of Pineapple if desired. Chopped nuts may be sprinkled over the salad. CONDENSED MILK SALAD DRESSING Beat 1 egg until thick and lemon colored, and add 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper and 1/2 teaspoon paprika, then add 1/3 cup vinegar 1/3 cup condensed milk and 1/4 cup melted butter. Beat thoroughly, but do not cook. Chill before serving. CHOCOLATE FLOAT Put 2 tablespoons chocolate syrup in tall glass and fill with Ice-cold rich milk. Shake thoroughly, add a Spoonful of frozen chocolate and serve immediately. CHOCOLATE SYRUP Melt 2 squares unsweetened chocolate over boiling water, add 2/3 cup sugar and Few grains salt and stir until well mixed. Pour on gradually 3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times this amount may be made and kept on hand for use with hot or iced milk. FROZEN CHOCOLATE Put in double boiler 1 pint milk and 1 1/4 squares chocolate. When milk is scalded and chocolate melted pour gradually onto 3/4 cup sugar, mixed with 1 egg yolk and Few grains salt. Return to double boiler and cook and stir for 1 minute. Chill, and just before freezing add 1/2 cup cream, beaten stiff, and 1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt. COCOANUT CAKES Mix thoroughly 2 1/2 cups shredded cocoanut 2/3 cup condensed milk and 1 teaspoon vanilla. Beat 2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake. Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes. ORANGE OPERA FUDGE Cover 1/2 cup shelled almonds with Boiling water, boil 1 minute; drain, cover with Cold water, remove skins and roast in hot oven until delicately brown, then chop them. Put in saucepan 1 1/3 cups sugar 1/2 tablespoon white corn syrup and 3/4 cup cream. Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water. When cool add grated rind of 1/2 orange, bit of Orange color paste, if convenient, and Few grains salt. Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving. * * * * * MENU VIII Creamed Eggs and Mushrooms with Bacon Curls Marmalade Biscuits Pineapple Salad Cooked Mayonnaise Dressing Butterscotch Parfait Arcadia Cakes Coffee PRELIMINARY PREPARATIONS Orange marmalade made at any time Cakes made Salad dressing made Dry ingredients and shortening for biscuits mixed Eggs hard cooked Bacon rolled ready to fry Butterscotch parfait up to point where egg whites and cream are added. These may be added and mixture frozen 4 to 6 hours in advance Lettuce washed Pineapple and nuts cut MARKET ORDER 1/2 pound bacon 1 1/2 pints cream 1 quart milk 11 eggs 1/2 pound butter or margarine 1/2 pound fresh mushrooms 1/2 cup orange marmalade 1 head lettuce 1 can sliced pineapple 2 ounces pistachio nuts 5 ripe olives 1/2 pound brown sugar 1/2 pound walnuts 1/4 pound coffee 1 tablespoon cocoa 1 package confectioners' sugar 1/2 tablespoon corn syrup 1/2 pint salad oil CREAMED EGGS AND MUSHROOMS WITH BACON CURLS Put 6 eggs in top of double boiler. Cover with Hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes. Remove shells and cut eggs in eighths lengthwise. Remove skins and stems from 1/2 pound mushroom caps and cut in slices lengthwise. Cover stems and skins with 1 1/2 cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain. Melt 1/3 cup butter, add 1/3 cup flour mixed with 3/4 teaspoon salt and 1/8 teaspoon pepper. When smooth add Stock strained from mushroom skins, with enough Top milk or thin cream to make 3 cups. Stir until sauce boils. Sauté mushroom caps in 1 tablespoon butter for 3 minutes. Add to sauce with the Hard cooked eggs. When thoroughly heated turn out on a platter and arrange Bacon curls over the top. 4 small cooked potatoes cut in pieces or 1 cup cooked macaroni or 1 small can asparagus cut in pieces may be used instead of mushrooms. BACON CURLS Place thin strips of Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot Bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks. MARMALADE BISCUITS Sift together 2 cups bread flour 5 teaspoons baking powder and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 7/8 cup milk, stirring with a knife. Toss on a floured cloth or board and roll out 1/4 inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make 1/2-inch cuts 1 inch from and parallel with the ends. Put 1 teaspoon of orange marmalade in the center. Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers. QUICK ORANGE MARMALADE Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp. Break up pulp and remove seeds. Add 1/2 cup water and simmer in covered saucepan for 45 minutes. Boil rind from oranges and lemons with 4 cups water in covered saucepan for 20 minutes. Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in 2 1/2 cups water in covered saucepan for 15 minutes. Drain and discard water. Mix cooked pulp with rinds. Measure 2 cups of mixed rind and pulp, adding water if necessary to make up this amount. Add 3 1/2 cups sugar and mix well. Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add 1/4 cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses. PINEAPPLE SALAD Drain juice from 1 can sliced pineapple and cut fruit in 1/4-inch cubes. Pile in centers of 8 nests of lettuce leaves. Cover 1/4 cup pistachio nuts with Boiling water and boil 1 minute. Remove skins and cut in fine shreds. Sprinkle over the pineapple. Cut 5 ripe olives in narrow strips and sprinkle over the nuts. Serve Cooked Mayonnaise Dressing separately. COOKED MAYONNAISE DRESSING Mix in top of double boiler 2 tablespoons flour 1 1/2 teaspoons salt 1/2 teaspoon paprika and 1/2 teaspoon mustard. Add 1/4 cup vinegar and 2 tablespoons salad oil. Stir until smooth. Add 1/2 cup hot water and cook 15 minutes in double boiler, stirring occasionally. Cool and add 1 egg yolk slightly beaten, then add 1/2 cup oil gradually while beating constantly, and fold in 1 egg white, beaten stiff. BUTTERSCOTCH PARFAIT Put in small saucepan 1 1/4 cups brown sugar 2 tablespoons butter and 1 1/2 cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick. (This mixture may be made the day before and kept in a cool place, if desired.) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1 1/2 cups heavy cream beaten stiff and 1/2 cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary. Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases. [Illustration: BUTTERSCOTCH PARFAIT] ARCADIA CAKES Scald and dry a small mixing bowl, put in 3 tablespoons butter and rub until creamy. Add slowly 1/3 cup sugar; when smooth and light add 1 egg yolk and 3 tablespoons milk. Sift in 5/8 cup pastry flour and 3/4 teaspoon baking powder. Mix well, then add 1 egg white beaten stiff. Bake in greased and floured muffin tins not more than 2 inches in diameter. The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with White Butter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin. The butter cream may be omitted and cakes be merely frosted on top if preferred. BUTTER CREAM, COCOA AND WHITE Work 1/3 cup washed or fresh sweet butter until very light and creamy, add 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla very gradually, and beat until very light. Reserve 2 tablespoons mixture for decoration. Divide remainder in two portions. To one portion add 1 tablespoon dry cocoa. Whip 4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes. COFFEE FROSTING Mix 1/2 tablespoon corn syrup with 2 tablespoons strong hot coffee; add 1 1/4 cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm. PERCOLATED COFFEE II Put in upper part of percolator coffee pot 1 cup finely ground coffee. Pour in 3 pints boiling water and percolate about 10 minutes. Put Cream and Sugar in the cups. Pour in the coffee and serve. One-half cup cream left from making the parfait may be diluted with 1/2 cup milk and used for the coffee. * * * * * MENU IX Chicken and Clam Bouillon with Pimiento Cream Chicken Terrapin Waffles Spiced Figs or Star Chicken Salad Quick Parker House Rolls Little Chocolate Cakes Pineapple Smash PRELIMINARY PREPARATIONS Chicken and clam bouillon made ready to reheat Pimientos ready to be added to cream Ingredients prepared for chicken terrapin or Salad made Spiced figs prepared at any time Dry ingredients mixed for waffles or Rolls baked or ready to bake Pineapple mixture cooked Cakes made MARKET ORDER 4 pound fowl 2 quarts clams in shell 1 quart milk 1/2 pint sour cream 1/4 cup cream 1/2 pound butter 9 eggs 1 onion 1 green pepper 4 lemons 1 carrot 1 bunch mint 1/2 pound pulled figs 1/4 pound mushrooms 2 roots celery 1 head lettuce Chicken stock 1 can pimientos 4 ripe olives 1/4 bottle commercial pectin 1 pound Brazil nuts 1 can grated pineapple 1 1/2 pints ginger ale 1 pint mayonnaise dressing 8 maraschino cherries 1/8 pound chocolate 1 yeast cake Color pastes Parsley 2 tablespoons salad oil 1/2 package gelatin 1/2 pound confectioners' sugar CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM Wash and scrub 2 quarts soft-shell clams in shell, put in kettle with 2 cup cold water, cover and cook till shells open. Strain liquor through double cheesecloth. Add enough Chicken stock, well seasoned, to make 1 quart. Add more Seasonings if needed and serve in bouillon cups with Pimiento cream. Clams may be used as steamed clams, if desired. [Illustration: Chicken and clam bouillon] PIMIENTO CREAM Mix 1/4 cup cream Few grains salt and 2 tablespoons pimiento, rubbed through a sieve. Beat until stiff and serve on bouillon or on any cream soup. CHICKEN TERRAPIN Mash Yolks of 3 hard-cooked eggs, add 5 tablespoons flour 1 teaspoon mustard 1 1/4 teaspoons salt 1/4 teaspoon white pepper and 3 tablespoons melted butter. Add to 2 cups scalded milk and cook until thick. Add Whites of 3 hard-cooked eggs, finely chopped 1 1/2 cups cooked chicken or fowl cut in cubes 1 or 2 tablespoons pimiento cut in strips 1 or 2 tablespoons green pepper cut in strips 2 tablespoons ripe olives cut in strips, and Juice of 1 lemon. Keep hot over hot water or electric grill and serve in patty shells reheated in the oven, or on toast. Serve with Spiced figs. BOILED FOWL Clean a 4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in 1 quart boiling water with 6 slices carrot 2 stalks celery 2 slices onion Sprig of parsley 2 teaspoons salt and 1/8 teaspoon pepper. Cool in the stock. Fowl cooked in pressure cooker under 20 pounds pressure will become tender in from 30 to 40 minutes. Fowl, if nearly covered with boiling water and boiled 5 minutes, will become tender if cooked in fireless cooker for 5 or 6 hours. SPICED FIGS Wash 1/2 pound pulled figs, and soak 1 hour in Cold water to cover. Drain, put in saucepan with 1 cup vinegar and 1 1/2 cups sugar. Put in a cheesecloth bag 1 tablespoon whole cloves and a 12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes or until figs are tender. SPICED JELLY Put in saucepan 1 cup syrup strained from spiced figs or other spiced or sweet pickled fruit. Bring to boiling point, add 1/4 cup commercial pectin, boil 1/2 minute and turn into glasses or individual molds. WAFFLES Sift together 1 1/2 cups pastry flour 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon soda; add slowly 1 1/4 cups sour cream or rich sour milk or a mixture of the two, and 3 egg yolks, well beaten. Fold in 3 egg whites, beaten stiff. Use 1 large spoonful of mixture for each waffle. Cook on hot waffle iron. An aluminum electric waffle iron should not be greased. An iron one should be well greased. STAR CHICKEN SALAD Mix together 1 cup white meat of cooked chicken or fowl cut in dice 3 whites hard-cooked eggs cut in dice, and marinate with 2 tablespoons salad oil 1 tablespoon vinegar 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 1 cup peeled white mushroom caps in White stock until tender, then drain, chill and cut in small pieces. Add 1 cup celery cut lengthwise and crosswise in small pieces and 1 cup shelled Brazil nuts, peeled and cut in small pieces. Soak 1 tablespoon gelatin in 1/4 cup cold water, dissolve over hot water and add slowly to 1 cup mayonnaise dressing. Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed of Lettuce leaves. Fill center and cover outside with Mayonnaise dressing and sprinkle with 3 yolks hard-cooked eggs rubbed through strainer. The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal. QUICK PARKER HOUSE ROLLS Sift together 2 1/2 cups bread flour 1 tablespoon sugar and 1 teaspoon salt. With tips of fingers work in 2 tablespoons shortening. Add 1 yeast cake dissolved in 1/3 cup lukewarm water and 1/2 cup milk. Beat well, let rise, turn out on floured cloth or board and roll lightly 1/3 inch thick. Shape in long ovals, dip lower half in Melted butter, fold double, buttered side up, and place in pans close together. Let rise and bake in hot oven 10 minutes at 425 degrees F. and 10 minutes at 400 degrees F. Brush with melted butter just before removing from oven. LITTLE CHOCOLATE CAKES Put in double boiler 2 squares chocolate, broken in small pieces 1/2 cup milk and 2 egg yolks. Cook, stirring constantly until thick and smooth. Remove from fire and add 1 cup sugar and 3 tablespoons butter and 1 1/4 cups bread flour, alternately with 1/2 cup milk in which 1/2 teaspoon soda is dissolved. Beat well and fold in 2 egg whites beaten stiff and 1/2 teaspoon vanilla. Pour into greased individual tins and bake 15 minutes at 450 degrees F. Cover with Cream frosting in different colors. CREAM FROSTING Beat 1 egg white until stiff, add 2 teaspoons cream 1/2 teaspoon vanilla and, slowly, 3/4 cup confectioners' sugar, and more if needed to make of right consistency to spread. Divide into several portions, and color with a bit of Color paste, pale yellow, pink, green, or lavender. PINEAPPLE SMASH Boil together for 10 minutes 2 cups water and 1 cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons. To 1 cup of mixture add 1/3 cup ice water and freeze until firm. Cool remainder and strain over block of ice. Add just before serving 1 1/2 pints ginger ale and serve in tall glasses with a Ball of the pineapple sherbet in each glass. Garnish with sprigs of Mint and Maraschino cherries. [Illustration: PINEAPPLE SMASH] * * * * * MENU X Cream of Mushroom Soup Tuna Fish à la King in Patty Cases Cabbage and Carrot Salad Thousand Island French Dressing Bran Muffins Maple Charlotte with Maple Pecan Sauce and Sponge Cake Coffee with Honey and Whipped Cream PRELIMINARY PREPARATIONS Sponge cake made Maple charlotte made Salad dressing made except for the addition of cream Dry ingredients and shortening mixed for bran muffins Peppers cooked Tuna fish flaked Cabbage shredded Ingredients measured for tuna fish à la king Patty cases made and baked. MARKET ORDER 1 pound can tuna fish 1 quart milk 1 pint cream 1 pound butter 5 eggs 1 onion 1 lemon 1 apple 1/2 pound fresh mushrooms 1 small cabbage 1 carrot 1 head lettuce 1 large green pepper 4 1/2 cups chicken stock or 5 chicken bouillon cubes 1 pimiento 1 cup bran 1/4 cup chili sauce 1 1/2 cups maple syrup 1/4 pound shelled pecans 1/4 pound coffee 1/4 pint honey 1/2 cup salad oil 2 ounces Graham flour 3 ounces seedless raisins 1/2 package gelatin CREAM OF MUSHROOM SOUP Chop Stems from 1/2 pound mushrooms, add Skins from mushrooms 1 slice onion and 3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved. Simmer 20 minutes and strain. Melt 4 tablespoons butter or margarine, add 4 tablespoons flour mixed with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the strained stock and stir until soup boils. Add 2 cups scalded milk, and when soup again boils, serve in bouillon cups. This may be served at another meal if preferred. TUNA FISH À LA KING IN PATTY CASES Cook 1 large green pepper 2 minutes in boiling salted water to which has been added 1/8 teaspoon soda. Drain and cut in strips. Cook 5 minutes in 1 1/2 tablespoons butter; remove pepper and to butter add 1 tablespoon cornstarch and 1 tablespoon flour; then add 3/4 cup highly seasoned chicken stock and 1/3 cup cream. Stir until sauce boils, add the peppers 1 pound can tuna fish separated in flakes 1 pimiento cut in strips Salt to taste and Few drops onion juice. Peel 1/2 pound mushroom caps, sauté in 2 tablespoons butter, and add to tuna fish. Serve from the chafing dish or in Patty cases. Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish. [Illustration: TUNA FISH À LA KING] PUFF PASTE Wash 1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice. Work the reserved butter into 1 1/2 cups bread flour, mix to a dough with 5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes. Pat and roll 1/4 inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn 1/4 way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen. PATTY CASES After puff paste has been rolled 5 times and chilled, roll to 1/2 inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly. CABBAGE AND CARROT SALAD Mix 2 cups shredded cabbage with 1/2 cup grated carrot and 1 apple cut in dice. Serve in nests of Lettuce or cabbage leaves with Thousand Island French Dressing. THOUSAND ISLAND FRENCH DRESSING Put in small jar 1 1/4 teaspoons salt 1/3 teaspoon pepper Few grains cayenne 1/2 cup salad oil 2 tablespoons vinegar 1/4 cup chili sauce 1/2 teaspoon table sauce. Just before serving add 1/3 cup cream beaten stiff, and shake thoroughly. BRAN MUFFINS Beat 1 egg until light, add 2 tablespoons molasses or sugar 1 cup milk 1 cup bran 1/2 cup Graham flour or entire wheat flour 1/2 teaspoon salt 2 teaspoons baking powder and 1/2 cup seedless raisins. Mix well and bake in greased and floured muffin pans 20 minutes at 450 degrees F. MAPLE CHARLOTTE Soak 1 tablespoon gelatin in 2 tablespoons cold water. Boil 2/3 cup maple syrup until it spins a thread. Add gelatin and stir until dissolved. Pour slowly onto 2 egg whites, beaten stiff. Put in a cool place and when it begins to stiffen fold in 2/3 cup heavy cream beaten stiff. Add 1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce. [Illustration: MAPLE CHARLOTTE] MAPLE PECAN SAUCE Boil 3/4 cup maple syrup and 2 tablespoons butter to 232 degrees F. or until syrup forms a very soft ball when tried in cold water. Remove from fire, and add slowly 1/4 cup cream. Keep hot over hot water until ready to serve, then add 1/3 cup pecan nut meats. MARY ANN SPONGE CAKE Beat 2 egg whites until stiff and dry, and add 1/4 cup sugar slowly while beating. Beat 2 egg yolks, add 1/4 cup sugar 1 teaspoon vinegar and 2 teaspoons water and beat until light. Combine mixtures, and fold in gently 1/2 cup pastry flour sifted with 1/4 teaspoon baking powder. Cream 1 tablespoon lard with 1 tablespoon flour and spread inside of rim of Mary Ann cake pan. Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream. If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box. COFFEE WITH HONEY AND WHIPPED CREAM Tie 1 cup ground coffee very loosely in small cheesecloth bag. Put into coffee pot with 6 cups cold water and Several egg shells. Let stand 1 hour. Bring to boiling point and boil 5 minutes. Add 1/2 cup cold water and let stand 3 minutes. Serve coffee with Honey to sweeten instead of sugar, and Cream whipped. 
33652	----	scanned images of public domain material from the Google Print archive. Dinners and Luncheons Dinners and Luncheons NOVEL SUGGESTIONS FOR SOCIAL OCCASIONS. Compiled by PAUL PIERCE Editor and Publisher of _What To Eat_, the National Food Magazine. Superintendent of Food Exhibits at the St. Louis World's Fair. Honorary Commissioner of Foods at the Jamestown Exposition. * * * * * BREWER, BARSE & COMPANY CHICAGO Copyrighted 1907 by PAUL PIERCE. _Respectfully dedicated to the overworked, perturbed American hostess in the sincere hope that the suggestions herein may lighten her perplexities and transform her work of entertaining from a task of dread to one of delight._ This little book is the first of a series containing suggestions for entertaining, which will give the hostess novel and practical ideas on the manner of preparing and conducting various social affairs. There is also another volume on Parties and Entertainments, one on Suppers, and another on Breakfasts and Teas and a fifth on Weddings and Wedding Celebrations. These volumes, it should be remembered, have been compiled by the publisher of What To Eat, The National Food Magazine, America's leading publication upon entertainments, dinners, menus, recipes and the other subjects of importance to the hostess. With the exercise of a little ingenuity and originality, the directions may be varied--added to or altered--to suit all needs. This first book is designed especially to describe those dinners and luncheons which, while complete in themselves, also afford the best suggestions for others. THE PUBLISHERS. CONTENTS. CHAPTER I. Dinner Giving for the Convenience of Busy Housewives--Upon the Serving of Wines. CHAPTER II. How to Send the Invitation--How to Serve in Proper Form Dinners and Luncheons With Menus and Recipes--The Invitation--Dinner Menus--Simple Menu--More Elaborate Menu--A Full Course Dinner--The Ease of a Course Dinner--A Fine Menu--A Mid-Summer Dinner--Luncheon Menus--Simple Luncheon--More Elaborate Luncheon--A Berry Luncheon--Mid-Summer Luncheon--A Rural Luncheon--Buffet Luncheon for Sixty. CHAPTER III. Dinners and Entertainments for Patriotic, Holiday and Special Occasions--Valentine Luncheon--A Lincoln Dinner--For St. Patrick's Day--Attractive Easter Luncheon--Cap and Bells Luncheon for April First--Decoration Day Luncheon--For a Hallowe'en Dinner--A Fourth of July Dinner--A Luncheon for Thanksgiving--Thanksgiving Dinner--A Christmas Dinner--An unusually Original Dinner--A Spring Dinner--College Dinners. CHAPTER IV. "Ice Breakers," Suggestions for Dinner, Menu and Place Cards, Table Stories, Toasts, Table Decorations. CHAPTER V. Helps Over Hard Places--Hints to the Hostess--Don'ts for the Table--The Emergency Mistress--Passing the Loving Cup. CHAPTER I. DINNER-GIVING FOR THE CONVENIENCE OF BUSY HOUSEWIVES. Three things are required to give an enjoyable dinner party; good taste, good judgment and an intuitive sense of harmony. Good taste suggests the proper thing in table dressing, in menu cards, in viands and beverages. Good judgment dictates the fortunate time, the appropriate guests, the seasonable dishes and topics; and last, a sense of harmony is the quality that throws a glamour over all, combining pleasant parts in one symmetrical whole, making a picture "distinct like the billows, but one like the sea." This sense of harmony never yokes uncongenial persons at table, except through unavoidable necessity. It is on the alert to suggest congenial topics and deftly turn the conversation away from disputed or disagreeable ones. It will often succeed in putting a garrulous and self-assertive man who likes to talk all the time, beside a mild and inoffensive woman who is content if she has naught to do but listen and--eat. It will swell the heart of a silent man with gratitude by reversing this action and placing beside him a woman who chatters like a magpie. It will often turn the stupid guest, who for various reasons will, in spite of all, occasionally appear at the best of tables, over to an intimate friend to whom a sacrifice for the sake of the host or hostess is a pleasure thus saving the formal guest and maintaining the reputation of the household for excellent management. In fact this sense of harmony is the essence that permeates and vitalizes the entire proceedings and assures success to the hostess, because it guarantees pleasure to the guests. Nervousness, annoyance, anxiety on the part of the host or hostess during the serving of dinner are the deadly foes of enjoyment. If you feel these, therefore avoid showing them as you would avoid doing any other act sure to bring discomfort to those you are entertaining. Nothing conduces more to the enjoyment of guests than the fact that the host is sharing the enjoyment. What if some servant blunders or some dish is spoiled! It is aggravating, of course, but in most cases it will afford amusement if the host regards the blunder good naturedly. Of course no lady or gentleman will lose temper under such circumstances. Such an exhibition would be unspeakably vulgar; but there ought not to be even a display of irritation or a pursuing of the subject beyond a passing and good natured remark. There is, however, a tendency on the part of too many hosts to fix their thoughts intently on the dinner and the way it is served. They try to show an interest in the conversation, while throwing furtive glances at the servants and taking occasion to communicate orders or complaints in asides. It is far better to say, "John, give Mr. Black some wine," than to communicate the order by nods and winks as if you were secretly ashamed to have Black know that you were observing his consumption of fluids, or were trying to get him intoxicated surreptitiously. Really, of the two evils, it is better to be too inattentive--to let a course wait even--than to be on the alert, watching the dilatory eater and summoning the servant the moment he lays down his knife. A young housekeeper in medium circumstances should never attempt too much, too large a number of guests or too many courses. It is always best to practice the dishes before, in fact, if exquisite cooking and cooking even on the smallest scale, is the daily habit, no company, however large, can upset the hostess or her domestics. And a woman who cultivates the art of little dinners soon becomes famous; men admire her and envy her husband, women dote on her, for an invitation means brightness and merriment as well as a congenial companion. The young married woman who is expert in blending sauces, is just as clever in mixing the human elements of attraction and amalgamation. Refreshments, daintily served, stimulate conversation; ice cream breaks the ice, so to speak, and warms the company. Serving food is a visible demonstration of hospitality which all the philosophy in the world cannot cover. Gorgeous ornamentation of dinner table is conceded to be bad form. The embellishment--the ornate, if you will--has been overdone, and now there is a reaction which tends to simplicity extreme expressed by a handsome centerpiece and a moderate exposition of not common flowers. A different kind and color of china with every course is affected by those whose cabinet is crowded and who are proud of it, but this pride has its limitations among people of refinement and culture. This class does not give dinners simply to exhibit earthly treasure and create envy, and, perhaps, covetousness, too. The larger the table napkin the better. A yard square is none too big, and pleasantly recalls the Parisians, whose liberality in damask is proverbial but not a characteristic in anything else. The material should be the best obtainable, and the design the most beautiful. Any lace edging or embroidery, plain or colored, is just as bad taste as quinine. Knives, forks and spoons now-a-days, for almost everything, are somewhat confusing to those who do not dine out with sufficient frequency to keep up with the continually advancing procession. Some of these knives, forks and spoons are quite unnecessary, not to say silly, but the business of the silversmith must be considered. Place cards at dinners should be retained because the host or hostess has had them prepared in expectation of their being retained and preserved as _souvenirs_. Ignoring them would be disrespect, and such disrespect, under the social circumstances, would be unpardonable. In planning a regular dinner the fact should always be remembered, that a heavy soup will so far cloy the appetite as to render one indifferent to the rest of the dinner, while a clear soup refreshes, and prepares one for the enjoyment of the succeeding solids. The fish and entrees should not be substantial enough to satisfy hunger entirely; the relishes will then stimulate the appetite for the heavier dishes. The service of Roman Punch before the roast refreshes the palate, and prepares it for the more perfect enjoyment of the succeeding dishes; it is as necessary to the service of a good dinner as cheese is with plain salad. When olives are on the table, they go well with _entrees_ of game; French chestnuts boiled, are excellent with poultry; and almonds, blanched and roasted with salt, are enjoyable with Madeira or Sherry before the sweet _entrements_. Only a plain vegetable salad should accompany the roast or game; and a bit of any old cheese may be passed with the salad. Cheese straws or cheese crusts may be served with the salad. Although the cheese belongs with the salad, it enters into some delicate dishes, such as _fondus and souffles_, which may come to the table either after the oysters or soup, as relishes, or before the large sweets at dessert, previous to the service of the nuts and fruit. Then comes the dessert. If the dinner is a small one it is perfectly permissible for the hostess to make the coffee at the table, or it may be served in the drawing-room later. Even with the best chosen _menu_, the success of a dinner depends on the skill of the cook. A good cook appreciates the value of sauces, and will give much care to their preparation, and, above all, will endeavor to preserve the natural flavors of the different dishes. All mingling of flavors is objectionable, except in sauces and salads. First Course Dishes.--Following are the names of the different courses which make up the detail of the regular dinner, both the English and French names being given. The complete detail of service is indicated, so that the most inexperienced can succeed. THE SHELLFISH (_Huitres_), includes small raw oysters, and little neck or hard-shell clams on the half-shell at the same time, brown bread, cut very thin and buttered, and cut lemons, salt, cayenne, and some sharp table-sauces are placed upon the table in the original bottles. THE SOUP (_Potage_) is varied according to the character of the dinner, either a perfectly clear soup, or _consomme_, and the other a rich thick one, such as a _bisque_ or cream. A thick cut of bread, or a roll with crisp crust, is placed upon the napkin when the cover, or place, is laid; this is not eaten with the soup usually, but is generally used after it with the shell-fish, hot _entree_, or at any time during dinner. THE FISH (_Poisson_) may be of any large kind, boiled or baked, and served with a good sauce and plain boiled potatoes. If shell-fish is used at this point of the dinner, this dish should be large and hot, like broiled lobster. THE RELISHES (_Hors d'oeuvre_), which are placed upon the table as part of the decoration in the American dinner and the service _a la Russe_, include all kinds of table-sauces and catsups, salted almonds, pickles, olives, caviare, _vinaigrettes_, small cold _entrees_, such as _bouchees_ and _pate-de-foie-gras_, pickled fish and small tongues, and individual escalops; all these are arranged on the table in little dishes. THE REMOVES (_Releves_) consist of boiled, baked and braised meats, poultry and large game, large veal, ham, game and cold ornamental fish pies and large cold joints, such as boiled tongue and ham, generally served with a garnish of vegetables; the remove at a small dinner may consist of an elaborately dressed cold fish, if the regular fish service has been omitted. THE SIDE-DISHES (_Entrees_) are the small hot meats garnished, such as cutlets, chops breaded or larded, sweetbreads garnished, _fricandeaux_, _fricassees_, _ragouts_ and _escalopes_, all hot; hot raised pies, _patés_, and _rissoles_, combination salads of vegetables, salads with _mayonnaise_, such as chicken and lobster; in brief, any dish in size less than a joint or a roast. ROMAN PUNCH (_Sorbet_). There are many delicious ices served under the general name of Roman Punch, all having a combination of frozen fruit-sherbet and some fine _liqueur_, cordial, wine or spirit; served in the midst of the dinner, when the palate needs the sense of refreshment they impart to it; they prepare it for renewed enjoyment, and render it capable of appreciating the intense flavor of the roast and the _bouquet_ of the Burgundy or Champagne that follow these. THE ROAST (_Roti_). For family dinners the roast may be a joint of any meat preferred; but for special occasions it should be of venison, larded hare, or some large game bird. If wild duck is served, there should be more than one, because only the breast is carved; when canvas-backs are used, half a breast cut in one piece is helped to each guest. Smaller birds, either roasted or broiled, may be served in this course. All game should be underdone. A garnish of watercress or celery is used with birds, and always currant-jelly and special sauces should come to the table with venison and hare. SALAD (_Salade_). A green salad is the proper accompaniment of the roast; it may be watercress, lettuce, celery, chiccory, _escarole_, burnet, nasturtium (leaves, fruit and flowers), corn-salad, dandelion, tarragon, fennel, mint, young onions and any of the green sweet herbs; the five first named varieties are the most generally used. Sometimes tomatoes and cucumbers are served here in this, although they more properly belong, the cucumbers with the fish; and the tomatoes with a _mayonnaise_ among the cold _entrees_. The best dressing for a green salad is of oil, vinegar, salt and pepper; a salad with _mayonnaise_ belongs among the cold _entrees_, as do the salads of cold cooked vegetables. A little old, rich cheese may be served with the green salad if desired. DESSERT (_Dessert_). The dessert consists of the small cold sweets, such as _eclairs_, fancy cakes called _petits-fours_, confectionery, candied fruits, nuts, individual moulded jellies, ices and creams, _glaces_ and _cafe noir_. When the dessert is divided in two parts, the dishes called _glaces_ or ices are served first; these include every sweet which can be crystalized, frozen or iced; after them comes the dessert proper, composed of candied and dry fruits, nuts, bonbons and little fancy cakes, or _petit-fours_, with the cheese and coffee at the last. In preparing the various dishes for the dinner which can be made ready in advance, either uncooked or for cold service, the oysters or clams on the half-shell are to be kept on the ice until just before the dinner is announced; they are then to be arranged on appropriate plates and set at each cover, the oyster-plate being placed on a large dinner plate, which is to be removed with it when the hot plate is placed for the soup or fish. A bit of lemon is to be put in the center of the oyster plate, six half-shells with oysters being served on each plate (except in California, where one can consume at least a dozen of the small delicious native bivalves). The small oyster-fork is laid either upon the plate or beside it on the table. After the shell-fish are eaten, the guest leaves the fork upon the plate so that it can be removed with it. Plates of brown bread, cut very thin and buttered, are placed upon the table with the shell-fish, and removed with them. If this bread is intended for use with the salad, it should be served in one compartment of a fancy basket or dish; the other divisions containing biscuit, crackers, old cheese, olives and small relishes. The basket containing the bread, etc., should be removed from the table with the salad. All plates are removed from and the various dishes passed at the guest's left hand; the wine is poured at the right. Hot plates are served with all the dishes except _foie-gras_, caviare, salads, and the cold sweets. Great care should be exercised in preparing the dishes in the kitchen, and in bringing them to the table in a perfectly neat condition. The soup should not fill the tureen so far as to endanger spilling. The dishes for fish should be suited in size and shape to the contents. If the fish is boiled, it should be served unbroken, on a napkin laid in the appropriate platter, and garnished with a few sprigs of fresh parsley or slices of lemon, the sauce being served in a sauce-boat; if sauce is served on the dish with the fish, only enough to cover the center of the dish should be used, and the fish laid on it; the rest is served in a sauce-boat. _Entrees_ should be very neatly arranged with the proper garnishes, with only sauce enough to surround them, but not to reach the edge of the dish. Very little gravy, or none at all, should be on the dish with joints, as it is likely to be spilled in carrying; and the dish should be deep enough to contain all that may flow from the cut meat. UPON THE SERVING OF WINES. If only two kinds of wine are served, sherry should accompany the soup and fish courses, and either claret or champagne brought on with the roast, and served throughout the remainder of the dinner. For the ten course dinner, cut glass goblets filled with water and crushed ice are placed at the right of each plate, about ten or twelve inches from the edge of the table. With these are grouped sauterne, sherry, rhinewine, claret, champagne, burgundy and liqueur glasses. The goblet of water remains in place throughout the dinner, being refilled at intervals. First Course. With the oysters, a glass of sauterne is the most appropriate accompaniment. This should be served in light green glasses, poured from native bottles, which have been cooled to 52 degrees Fahrenheit, but never iced. When the oyster plates are taken away, the sauterne glasses should also be removed. Second Course. With the soup, sherry, slightly cooled, should be served from a decanter, and poured into small white stem glasses, flaring slightly at the top. The sherry glasses should be removed after this course. Third Course. With the hors d'oeuvres, which may consist of cold side dishes, such as canapés, caviar, or anchovies, or of hot dishes, such as timbales, croustades or bouchees; and Fourth Course. Of fish, rhine wine is served from original bottles cooled to 52 degrees, and poured into long stemmed, light green glasses. Fifth Course. With the entree, claret is served from a decanter having a handle and poured into pure white glasses, never colored. The temperature of the claret should be from 65 to 75 degrees, at least thirteen degrees warmer than other wines. Sixth Course. With the roast, champagne is served from native bottles, as cold as possible, but not iced. The usual champagne glasses are saucer-shaped stem glasses, although some prefer a goblet shape, one size larger than a claret glass. Seventh Course. A sherbet. With this cooling refreshment, regular sherbet glasses (small glass cups with handles) are necessary. Eighth Course. Game with salad should be accompanied with burgundy, slightly warm, at 65 or 70 degrees, served from native bottles in wicker basket, poured into plain crystal glasses. After the eighth course the table is cleared for the first time of all plates, knives and forks, leaving only the water goblets, champagne and liqueur glasses before the guests. All crumbs are carefully swept away, and dessert spoons and forks laid for the Ninth Course. With this course champagne is the favorite beverage in every country. After the dessert plates, forks and spoons are removed, a finger-bowl partly filled with water is placed before each guest, on plate having upon it a doily, a fruit knife and a nut pick (if fruits and nuts are to be served). After the fruits, cognac and liqueurs, such as annisette, benedictine, chartreuse or kummel, are served in miniature decanters, without handles, and poured into tiny thimble-shaped glasses, which should match the decanters, either plain or colored, cut or in striking gold effects. Creme de menthe is served on shaved ice in a special bowl-shaped glass, from a highly decorated small decanter either of white or colored glass without a handle. Sherry, port and madeira are improved by being decantered several hours before using. In winter, the decanters should be dipped in warm water or otherwise warmed. All possible care should be taken in handling and decanting wines in order not to disturb the deposit which may exist in the bottle. Nearly all wines precipitate a sediment which sometimes resembles sand or white crystals. Its presence is rather a mark of superiority than inferiority in the quality of the wine. This deposit, however, if shaken, destroys the brilliancy of the wine, and impairs its flavor and bouquet. Lighter wines, such as bordeaux and most Italian wines, should be decanted only an hour before dinner, and brought into the dining room as late as possible before using. Sauterne, rhine wine, burgundy and champagne should be served from the original bottles, which should be stood up on end at least twenty-four hours before serving, to give the sediment time to settle at the bottom. The cork should be very carefully drawn without shaking the bottle, the bottle slowly tilted, and the clear wine gently poured out. A small quantity of wine containing the sediment should be left in the bottle. Putting ice in the wine glass will spoil the flavor of any fine wine. A few drops of wine should first be poured into the host's glass, before serving the guests. If a toast to the health of any one present be proposed, the guest in whose honor the toast is given, must not drink, but should acknowledge the compliment with a smile and bow of thanks. The etiquette in regard to the German custom of clinking glasses is very well defined. One must hold the wine glass by the stem, being careful not to touch the bowl with the fingers. Convention also requires that one must look the person with whom one clinks glasses in the eye, and not at the wine, as one unfamiliar with this custom is very apt to do. CHAPTER II. HOW TO SEND THE INVITATION--HOW TO SERVE IN PROPER FORM DINNERS AND LUNCHEONS WITH MENUS AND RECIPES. THE INVITATION. Mr. and Mrs. Reuben Brown request the pleasure of Mr and Mrs. Jones' company at Dinner, on Wednesday, January 17, at seven o'clock. 16 Overton Street, January 2. The invitation should be addressed to the lady invited as "Mrs. George W. Jones." Mr. and Mr. George W. Jones accept with pleasure Mr. and Mrs. Brown's kind invitation to Dinner, on Wednesday, January 17, at seven o'clock. 268 West Avenue, January 3. Address envelope to "Mrs. Reuben Brown." These are for formal dinners. If the dinner is an informal affair, a simple note addressed to the wife, asking her and her husband to dine is sufficient. When the guests have arrived the servant in charge should announce the dinner to the lady of the house. The host takes the lady who is to sit at his right, and leads the way. The hostess brings up the rear with the guest who is to occupy the same position at her right. Cards, with the name of the guest are usually placed at each place. The custom now is for the servant to pass the dishes to each guest, the meats, etc., being carved into convenient size for the purpose. They are passed to the left side of the guests. All dishes, glasses, etc., not again required on the table, should be removed when the dessert is served. The forks, knives and glasses to be used, should be placed on the table at the first setting. For formal dinners usually three or four forks, including an oyster fork, and three knives, including a silver one for the fish course, if fish is served. A napkin is neatly folded and placed on the plate with a small piece of bread partly folded within it, if soup is served. DINNER MENUS. MENU I. _Sardine Canapés,_ _Cream of Asparagus, Croutons, Celery,_ _Pimolas, Salted Pecans, Deviled Crabs in Shell,_ _Fried Sweetbread, Macaroni, Tomato Sauce,_ _Cheese Ramakins, French Rolls, Cabbage and Celery Salad,_ _Chocolate Loaf, Charlotte Russe Filling,_ _Coffee._ MENU II. MORE ELABORATE. _Oyster Cocktails, Potage á la Reine,_ _Celery, Pimolas, Salted Almonds, Pickles,_ _Creamed Fish in Scallop Shell, Toast Sticks,_ _Fillet of Beef, Mushroom Sauce,_ _French Rolls, Potato Balls, Asparagus,_ _Orange Frappe, Chicken Croquettes, Green Peas,_ _Shrimp Salad, Wafers, Almond Meringues, Maple Parfait,_ _Crackers, Cheese, Café Noir._ MENU III. A FULL COURSE DINNER. _Blue Points, Brownbread Sandwiches,_ _Cream of Tomato, Wafers, Olives, Celery, Salted Almonds,_ _Timbales of Halibut, Bechamel Sauce,_ _Sweetbread and Mushroom Patties, Green Peas,_ _Roast Turkey, Chestnut Stuffing, Potato Balls,_ _Parker House Rolls, Tutti Frutti in Apple Cups,_ _Asparagus, Melted Butter, Maraschino Punch,_ _Quail on Toast, Rice Croquettes, Current Jelly,_ _Tomato Jelly Cups filled with Celery and Nut Salad,_ _Fruit, Nuts, Bon Bons, Almond Cake,_ _Vanilla Ice Cream, Claret Sauce, Crackers, Cheese,_ _Café Noir, Creme de Menthe._ The sardine canapés, given as a first course in Menu I, is a dainty appetizer made of sardines, boned, rubbed to a paste with a little creamed butter and seasoned to taste with Worcestershire and a few grains of cayenne. Spread small thin rounds of toast with the mixture, cover with white of hard boiled egg rubbed through a sieve and place an olive in the center of each. Cream soups are considered especially dainty. The deviled crabs are easily prepared. Pick the meat from the shells, mix with a cream sauce and season highly with mustard, cayenne and lemon juice. Wash and trim the shells, fill rounding with the mixture, cover with buttered crumbs and bake until brown. Parboil the sweetbreads, split and cut in pieces about the size of a large oyster. Egg and bread crumb them, fry, arrange on nests of boiled macaroni and pour the tomato sauce over them. Serve the cheese ramakins, which is cheese souffle baked in ramequin dishes, with this course. The chocolate loaf is made of a sponge cake, hollowed out, covered inside and out with a plain chocolate icing. Fill shortly before serving with cream, whipped, sweetened and flavored, and serve very cold. * * * * * The first course in Menu II, is oyster cocktails, which are now in high favor. Serve either in sherry glasses, lemon, orange or grapefruit shells. Choose small, firm oysters of fine flavor and allow six to a person. Cover with a sauce made of a tablespoon of lemon juice, a teaspoon each of vinegar and catsup, a fourth of a teaspoon of Worcestershire, an eighth of a teaspoon of grated horseradish, two drops Tobasco sauce and a few grains of salt. The Potage á la Reine is easily made and very excellent. Mash fine the yolks of three hard boiled eggs and mix with them a half a cup of bread crumbs, soaked until soft, in half a cup of rich milk. Stir into this gradually the cooked breast of a chicken chopped fine as meal and a pint of hot cream. Boil two minutes, then add a quart of clear chicken broth, salt, pepper and celery salt to season. To prepare the following course mix some flaked fish with a rich cream sauce, fill into scallop shells, cover with buttered crumbs and bake. Serve with the fillet of beef as a single course the mushrooms, rolls, potatoes and asparagus. The hot rolls given throughout the menus are made with yeast according to any favorite rule, the different names only indicating a difference in shape. Orange frappe is simply an orange water ice frozen to a mush and served in frappe glasses. The rules for croquettes and salad are too familiar to need special repetition. Add some chopped almonds to the usual recipe for meringues and bake in a slow oven. When done, press in the bottoms. Fill with the parfait before serving. To make the parfait, beat the yolks of four eggs until light, add three-quarters of a cup of maple syrup and cook over hot water until it thickens. Beat until cold, then stir into a pint of cream whipped until stiff. Fill into a mould and let stand about four hours well packed in ice and salt. A favorite first course in season is blue points on the half shell, as given in Menu III. Allow six to a person, and arrange in a circle on a bed of cracked ice with a quarter of lemon in the center of the plate. Cut the bread for sandwiches very thin, butter it, place two pieces together and stamp in rounds. Serve the cream of tomato in bouillon cups with a spoonful of whipped cream floating on the surface. To make the Timbales, cook a pound of fresh halibut in boiling salted water, drain and force through a fine meat chopper. Add to this pulp three-quarters of a teaspoon of salt, a few grains of cayenne, a third of a cup of cream whipped until stiff, and the stiffly beaten whites of three eggs. Fill small, buttered timbale moulds with the mixture, half surround with hot water and bake twenty minutes in a moderate oven. Serve with a white sauce, to which add the beaten yolks of eggs and, if liked, a little minced parsley and lemon juice. Instead of serving the usual cranberry sauce with the turkey, scoop out the inner pulp of some small red apples and fill them with a mixture made, during the summer, of the various fruits in season, almost their weight in sugar and preserved. Maraschino punch is simply a strong lemon ice as a foundation, flavored highly with maraschino. Serve in punch glasses with a maraschino cherry in the center of each. Make some tomato jelly with gelatine and mould it in small cups. Unmould on shredded lettuce, hollow out each one and fill with a mixture of diced celery, chopped English walnuts and rich mayonnaise. The almond cake is made of the plain white cake foundation, baked in two layers. Spread thickly between the layers and on top of the cake an abundance of boiled icing made very rich with a quantity of blanched almonds chopped very fine. Serve with each portion of plain vanilla ice cream a spoonful or more of sauce made of a cup of sugar and half a cup of water boiled to a thick syrup, and to which is added, when cool, four tablespoons of claret. Chill on ice. THE EASE OF A COURSE DINNER. Many of our housewives who want the elegance of a course dinner, yet who are limited to the services of one maid, would be much amazed at the ease with which they can both cook and serve if a little forethought be used in the menu. COCKTAIL.--A preliminary cocktail, prepared beforehand from a bottled sauce or catsup and marinated oysters or clams, makes a good beginning and can be made ready in the early morning and placed on ice to great advantage. SOUP.--A clear soup with vermicelli or noodles can be cooked the day before and may simmer quietly for half an hour before serving time without further care. FISH.--Fish is well represented by deviled crabs, seasoned and turned into little mounds in the center of cockle shells. This may be done any time several hours previous to the feast and all they need at meal time is a simple browning in the oven. MEAT.--Large and substantial roasts are not only hard to prepare and serve but also fill the oven to the exclusion of everything else, so why not have delicious little steaks, fillet of beef, with canned French peas, and pomme de terre au gratin, served in ramekins and prepared early in the day from mashed potato and a sprinkling of grated cheese. SALAD.--Most salads may, without serious injury, be mixed several hours before using and placed in a large bowl in the refrigerator, placing it on the lettuce leaves at serving time. Cheese balls are better made early and iced. DESSERT.--Certainly for dessert nothing could be more delicious, more appetizing or more decorative than individual Charlotte Russe, more popular than ice cream with hot maple or chocolate sauce and stuffed wafers, or more soul satisfying than a tutti frutti French cream, all of which may be either ordered from the caterer or made at home early. With bonbons, coffee, cigars and liqueurs (if used) this provides for a really elaborate dinner of eight courses, which could be prepared for that matter by the housewife herself in the forenoon, inasmuch as the only thing which must be actually cooked at mealtime is the steak. Almost any maid could be trusted to do the rest. A FINE MENU. _Shell Fish,_ _Bread and Butter Sandwiches,_ _White Bouillon, Creme de Marron,_ _Wafers, Maraschino Cherry,_ _Pate Franciere, Tarragon Eggs,_ _Salmon Creams, Green Dressing,_ _Whole Small Yellow Tomatoes, French Dressing,_ _Roast of Sirloin, Pickled Walnuts,_ _Stewed Brussels Sprouts, Creamed Mashed Potatoes,_ _White Sherry Sherbet,_ _Broiled Quail, Green Grape Jelly,_ _Salade Mignon, Salade de Cherry,_ _Cheese Cakes,_ _Roses Glace Daintee, Petite Fours,_ _Salon Refreshment,_ _Glaces de Fruits, Confections,_ _Nuts,_ _Café, Cordials._ "CREME DE MARRON"--(Nut Soup.)--One quart of chestnut meats which have been skinned, then stew tender in enough water to a little more than cover. Press through a fine sieve into the cooking pot, then add one quart of white stock. Heat to boiling point, then add ample pinch of salt and dash of white pepper, few drops of nutmeg, onion and celery essence. Lastly one pint of beaten cream. Color a rich green with a few drops of spinach extract. SALADE MIGNON.--Two medium sized white potatoes pared and steamed tender, then cooled and cut into neat dice. One cup of solid cooked peas, one cup of small button mushrooms, one cup of finely minced celery, one cup of small pickled white onions cut into halves. Mix the vegetables lightly with a good white mayonnaise, then fashion in pyramid form on salad plate, and garnish with lettuce hearts and a few pink geranium blossoms. PATE FRANCIERE.--Line eight fluted pate tins with a delicate pastry crust, then fill with rice and bake a dainty brown in moderate oven. Remove the rice and fill them with the following force meat: Two pairs of chicken livers, steamed tender then minced fine, four steamed cocks combs, one cup of fried scallops. Moisten the ingredients with a brown gravy highly seasoned with paprika and truffle, and fill neatly into the crusts. Put on a perforated top previously baked, and serve on a folded napkin. ROSES GLACE DAINTEE.--One half package of gelatine soaked in one and a half cups of white wine for thirty minutes, then set the bowl into boiling water, until the gelatine is dissolved. Add one half cup of sugar, a few drops of orange flower water to flavor, a few drops of spinach extract to color a delicate green. Strain and set away to cool. When it begins to thicken beat in one pint of whipped cream. Add two ounces of candied rose petals, turn into square mold and when set turn out on lace paper mat on crystal dessert platter. Garnish with roses. Here are three more menus: _Watermelon Cut in Dice Shape Piled on Plate with_ _Wreath of Cress,_ _Broiled Spring Chicken, Strips of Bacon,_ _New Potatoes Creamed, Broiled Tomatoes,_ _French Rolls, Spiced Peaches,_ _Pineapple Mousse,_ _Coffee._ Out of the beaten track: Little Neck Clams on the Half Shell, and without the customary slices of lemon and various sauces and horseradish. It is a mistake to spoil the flavor of any food with highly-seasoned sauces. Next, Chicken Okra Soup, into which, just before serving, is poured a small pitcher of plain cream. For the fish course, instead of the usual small separate portions, have a Planked Whitefish served from the plank, with Plain Butter Sauce. Accompanying this have small Baked Potatoes, cut open in the center and with a small piece of butter placed in each one. Instead of the hereditary Cucumber Salad, have young cucumbers quartered lengthwise, not sliced. Cucumbers prepared in this way are much more delicious, because the knife cuts through most of the seeds. They should be pared so that a great deal of the outside is taken off. The best dressing is about three parts olive oil and one part vinegar, with a little pepper and salt, poured over the cucumbers just before serving. Cucumbers allowed to stand in dressing for any length of time become rubbery and indigestible. Here serve for each guest half a small Broiled Chicken on Toast, with Potatoes au Gratin, and large delicious young Marrowfat Peas. Serve as a separate course, Lettuce cut in thin strips, over which is sprinkled powdered sugar and a plentiful amount of plain cream is poured. For dessert have a large dish of delicious ripe strawberries. Following this have plain unsweetened wafers buttered with Roquefort Paste (which is made of Roquefort cheese and butter in equal quantities) and dusted with cinnamon. Then serve Turkish coffee. A MID-SUMMER DINNER. Have table prettily decorated with a centerpiece of ice and ferns. The ice frozen in a miniature iceberg, and encircled by low, spreading maidenhair ferns and gleaming tiny opalescent lamps. Keep the candles for the lamps in the ice chest all day and they will burn slowly and steadily through the evening. Let cut glass canoes hold the nuts, olives and bonbons. The meat courses should be served in thin white Japanese porcelain, but the other viands are to be served in cut glass dishes. The name cards are made of squares of gray paper simply lettered with the guests' names and the date--the letters formed by icicles. The menu is as follows: _Clams,_ _Cold Bouillon,_ _Soft Crabs,_ _Mushrooms, Fillets of Beef,_ _Beets, Potato Straws,_ _Tomatoes, Sweetbreads,_ _Chicken Salad a la Prince,_ _Peach Ice,_ _Curacoa Cream,_ _Frozen Melon, Coffee._ The clams are served in ice shells, lying on beds of crisp cress, and the bouillon, strong and highly seasoned, served in little cut glass bowls. With the fricasseed crabs serve a smooth cool sauce, having lemon and mustard as its predominating flavor. Juicy little fillets of beef, that melt in the mouth, are next brought on lettuce leaves, with fricasseed mushrooms on toast, frozen pickled beets and potato straws. The sweetbreads are parboiled, chopped up with asparagus tips and truffles, and formed into cones with white chaudfroid sauce, then chilled to the freezing point. With them are served tomatoes filled with shaved ice, chopped cress and tartare sauce. But the triumph of cookery is the salad, each ingredient proportioned and blended into a pleasing whole. The white meat of two chickens, cut into small fillets and each dipped into a semi-fluid jelly made as follows: Three hard boiled eggs, an anchovy, one tablespoonful of minced capers, two tablespoonfuls of grated ham, one teaspoonful of chopped parsley and a pinch of chili pepper rubbed through a sieve and mixed well with two tablespoonfuls of mayonnaise and three of semi-fluid aspic. Then small molds are lined with aspic and a fillet--ornamented with strips of beets and cucumbers--put in each; enough aspic to cover poured in and the molds set on ice. A rich mayonnaise is made, and peas, cut up cucumbers and string beans stirred through it. When the time comes to serve the salad, the molds are turned out on leaves of crinkly white lettuce, with a border of mayonnaise around them. The peach sherbet is served in little fluted cups of ice, set in a circle of fern fronds and pink carnations on cut glass plates. Three drops of cochineal are added to the ice just before freezing to give it a delicate pink hue. After the gelatine is dissolved in a rich custard and begins to thicken, the curacoa and the whipped cream are added, and stirred together very lightly. Individual orange-shaped molds are filled with the cream and put on ice to harden. When turned out of the molds, a little twig and leaves of crystalized ginger are inserted in each orange. Sherry wine is poured in the heart of the melon, and, after it has ripened on ice for two hours, the melon is cut open and the seeds removed. Cut out oval-shaped pieces with a big spoon and set back on the ice till wanted. Take to the table in a deep glass bowl, splints of ice shining among its juicy pink morsels. Then the coffee, the toasted crackers and blocks of frozen cheese. LUNCHEON MENUS. There are but few particulars in which a formal luncheon differs materially from a dinner. Fruit or a fruit salpicon is usually preferred to oysters as a first course. The soup or bouillon is served in cups rather than soup plates, and entrees or chops take the place of heavy joints or roasts. The usual hour for a luncheon is between one and two o'clock, and artificial light is considered inappropriate for such an occasion. If the table used is a handsome and highly polished one, the cloth may be dispensed with, if desired. Instead use a handsome center piece with small doilies under the plates and other dishes to protect the table. If there are a large number of guests, they are usually served at small tables, prettily decorated with a few flowers. If the luncheon is to be a formal affair word your invitation thus: "Mrs. Harris requests the pleasure of Mrs. Brown's company at luncheon, Tuesday, September twenty-seventh, at one o'clock." If it is an informal affair simply write a little note on this order: Dear Mrs. Brown, Will you not join us at luncheon Tuesday at one o'clock? My friend, Mrs. Black, is with me and I should like to have you meet her. Sincerely yours, Date. Put your street and number at the head of the note. Invitations to informal luncheons are also permissible by telephone or verbally. SIMPLE LUNCHEON. _White Grapes on Mat of Natural Leaf,_ _Creamed Oysters in Swedish Timbale Cases,_ _Saratoga Potatoes, Twin Biscuits, Pickles, Olives,_ _Moulded Chicken in Aspic, Mayonnaise Wafers,_ _Marshmallow Cake, Orange Jelly, Whipped Cream,_ _Chocolate._ Have the fruit at each place when the guests are assembled. Garnish with any preferred flowers, which should serve also as a souvenir of the occasion. Substitute other fruit if grapes are not seasonable. Both timbale cases and Saratoga potatoes given in the next course, may be prepared early. The potatoes, of course, must be reheated. Fill the creamed oysters into the cases, surround with the potatoes and serve the biscuits, olives and pickles on the same plate. Make the biscuits with baking powder, roll out the dough half the usual thickness, cut out and put two rounds together, brushing first the lower round with melted butter. To make the moulded chicken, separate some stewed chicken into small pieces. Fill loosely into small buttered moulds with a slice of hard boiled egg in the bottom of each. Cover with the strained and clarified chicken broth, to which sufficient gelatine has been added to stiffen it, and stand aside to harden. Turn out on shredded lettuce and serve surrounded with mayonnaise. Bake a sponge cake in a large sheet, cover thickly with boiled icing and decorate with marshmallows cut in halves, and placed on the top at regular distances. Cut in squares, with a marshmellow in the center of each. The orange jelly may be made more elegant if candied fruit and nuts are added to it. MORE ELABORATE LUNCHEON. _Salpicon of Fruit,_ _Sweet Wafers, Cream of Celery, Crisp Crackers,_ _Olives, Pickles, Salted Almonds,_ _Lobster á la Newburg, Puff Paste Points,_ _Fried Chicken, Vermicelli Toast, Shredded Potatoes,_ _Oyster Patties, Mushrooms, Waldorf Salad,_ _Popcorn, Bon Bons, Nuts, Figs and Raisins, Macaroons,_ _Frozen Pudding, Cream Mints, Coffee._ For the salpicon of fruit, make a foundation of three-quarter orange juice, one-quarter lemon juice, and powdered sugar to sweeten. Add sliced bananas and other fruit in season. Serve very cold in punch glasses. Serve the cream of celery in bouillon cups with whipped cream on top. The puff paste points and patty shells may be made of the same paste. Serve the fried chicken, vermicelli toast and potatoes on one plate. If very young spring chickens are used, cut in halves or quarters; larger chickens may be cut in smaller pieces. It is nice, only rather expensive, to use the breasts only, cut in two or three pieces. To make the vermicelli toast, cut the bread in rounds and toast it, cover with a rich, thick cream sauce, to which add the chopped whites of several eggs, and sprinkle thickly over all the yolks rubbed through a ricer. A pretty way of serving the Waldorf salad is in apple cups. Cut off the tops and hollow out some large red apples, fill with a mixture of the scraped apple, celery, nuts and mayonnaise, replace the top and insert a celery plume for the stem. Serve surrounded with hot buttered popcorn. A plain, but very elegant frozen pudding is easily made of whipped cream, sweetened and flavored. Pack in a mold in layers, dot each layer liberally with candied fruit, nuts and grated chocolate. Pack in ice and salt for at least four hours. Of course these dishes can be varied to suit the season and the occasion. The main thing is to be prepared for your company by being at home yourself, and in this way you will make everybody else at home. A BERRY LUNCHEON. For table decorations, ribbons and candle shades use crushed strawberry tints; flowers to correspond. Primroses in a pinky purple are good. Blossoms tied with white satin ribbon make pretty decorations. Instead of an oyster course, have strawberries served European fashion, with their hulls on, sprinkled with powdered sugar. At the end of the meal serve strawberry shortcake, the real Southern article. Fill the rolled French omlette with strawberry jam. The bonbons are strawberries dipped in white fondant. MID-SUMMER LUNCHEON. For a small luncheon have on the table four cut glass bowls filled with waterlilies, resting on the lily pads set on chop plates filled with water. In the center of the table three tall cathedral candles rising from a mass of asparagus fern. Have the bonbons in green and white and the pistachio nuts in bohemian glass bowls of pink, gold, violet and green. Make the place cards of waterlilies cut out of water-color paper and painted. The menu is red and white raspberries, iced clam bouillon, lamb chops, peas, potato roses, cucumber and nut salad served in green peppers cut to imitate lily buds, ice cream of pistachio and lemon ice molded in pond lily forms, cakes iced in green and white and coffee. A RURAL LUNCHEON. For the main course prepare young chickens cut in halves and fried Southern style. Serve with hot cream gravy and corn fritters. On the side of the plate put potato croquettes and two slices of thin, crisp bacon. A crisp salad of sliced tomatoes or stuffed tomatoes and strawberries and cream would make this a simple appetizing meal which you need not hesitate to serve your city friends. A delicious dish is macaroni Milanaise. Cook spaghetti well, fry it in butter and serve with mushrooms. Also serve small bits of tongue, grated Swiss cheese and a tomato sauce. Morning glories make a pretty table decoration. Place them on the vines in a cut glass bowl in the center of the table and let them run riot over the cloth. Paint morning glories in the corner of the name card. Serve the strawberries from a china platter wreathed in the morning glories. BUFFET LUNCHEON FOR SIXTY. For the first course have luscious fresh strawberries served on strawberry leaves dotted with tiny wild flowers and on flowered plates. With the strawberries the sugar is served in tiny paper cups. The second course is puree of corn served in odd Egyptian cups with whipped cream on top. The chicken croquettes are molded in form of tiny chickens with cloves for the eyes, and bits of celery tops for wings. The chicken rests on a nest of fried shoestring potatoes. With this is served a round of toast with first a slice of fried tomato and on top of that creamed asparagus tips. On the same plate are hot rolls and tiny pickles. Salted pecans and almonds should be passed during the entire luncheon. The salad course is a head of lettuce for each one. The heart of the lettuce is removed and filled with cucumber salad. Cheese straws are served with this. The ice cream is served in the form of strawberries and rests on a paper doily resembling Mexican drawnwork. The cake is a tiny white column, iced, with two candy strawberries on the side. The candies are peppermints in form of strawberries. Coffee served as a last course. CHAPTER III. DINNERS AND ENTERTAINMENTS FOR PATRIOTIC, HOLIDAY AND SPECIAL OCCASIONS. VALENTINE LUNCHEON. Here is a Valentine luncheon for young girls suggesting the "Sweet Sixteen" idea in a novel and beautiful manner. Spun sugar should be used exclusively in most of the table decorations. Have a round table set in pure white and crystal, the latest fad. At each girl's plate have a flower done in candy in a realistic manner. On each side of the table have small, red heart-shaped candy baskets filled with red candy hearts. Imitation baskets of rock candy tied with bows of candy ribbons holding preserved citron, ginger and nuts glacé. The fruit salad should be served in paper cases imitating pink roses. Over the salad have a white mayonnaise dotted with pink rose petals. The crackers heart shaped. The ice cream should be served in white candy baskets with tall handles. For place cards use pink hearts. A LINCOLN DINNER. As most of the evening is spent in the dining-room, particular attention is given to the decoration of it, and the appointments of the table, to make them original and attractive. The national colors prevail in the use of bunting and flowers, and none save those peculiar to February should be utilized; tropical foliage is dispensed with, and, inasmuch as Kentucky was Mr. Lincoln's native state, only such evergreens as are native to that commonwealth--as holly, cedar, laurel, etc.,--should be used to supply the necessary greenery disposed about the room, the particular arrangement of which must be decided by the furnishings therein and by individual taste. The table is laid in the regulation white, dotted over with American Beauty petals and violets, the edge being draped in laurel tied with tri-colored ribbon. In the middle is laid a round mat of woodland moss to simulate bluegrass, and on it rests a miniature log cabin, around which is built a fancy rail fence made of chocolate sticks; a number of little pickaninnies are seen playing about the house, and grin out at the guests, which renders the effect very realistic and interesting. Little jugs tied with blue ribbon are also prominent features. In front of each cover stands a diminutive barrel labeled "Old Bourbon," but in reality holding nothing more harmful than delicious bon bons, unless it happens to be a stag affair, when the genuine article would be preferable. Ices are presented in fancy moulds decorated with small darkies, and in the form of the dome of the Capitol, or any other suggestive figure that one prefers. In issuing the invitations the guests are informed that one and all will be expected to contribute to the general enjoyment by relating some story or anecdote of Lincoln. FOR ST. PATRICK'S DAY. Menu for Irish Luncheon: _Cream of Potato Soup with Powdered Parsley,_ _Celery Curls (Pigtails),_ _Salted Almonds,_ _Pigs in Blankets,_ _(Oysters skewered in slices of bacon and broiled),_ _Coldslaw,_ _Croquettes shaped like Potatoes, resting in Beds of Cress,_ _Stuffed Baked Potatoes (Fixed with tiny wooden skewers to resemble Pigs),_ _Spinach served in Shamrock Decorated Cases,_ _Shamrock-shaped Bread and Butter Sandwiches,_ _Sweet Watermelon Pickle or Spiced Peach, decorated with Angelica Shamrocks,_ _Salad of French Beans, Peas and Pearl Onions in Lettuce Leaf,_ _Ice Cream in Slices decorated with Green Sugar Shamrocks,_ _or Pistachio Ice Cream,_ _Small Cakes decorated with Harps of Gold Candies,_ _Coffee, Buttermilk._ For favors there are Irish hats, clay pipes, Irish flags, harps, shamrocks, bon bon boxes, green snakes, etc. Oxalis answers for shamrock and pots of this arranged in a "fairy ring" with fairy lamps or green-shaded candles make a pretty, inexpensive centerpiece. ATTRACTIVE EASTER LUNCHEON. An extremely attractive Easter luncheon is as follows: The table is round, covered with a snowy damask cloth, exquisite china, sparkling glass and silver. The center piece, a small gilded cart, wreathed in violets and smilax, holds decorated eggs colored in tints of yellow and purple, while mingling with them are clusters of violets tied with lavender ribbons, one end extending to the front of each cover and there attached to wee yellow chickens resting in nests of violets, in whose beaks are tiny cards with name in gold. Have also nests of spun sugar containing candy eggs, wax tapers burning under creamy lace shades. At each end of the table tall vases filled with ferns and garlanded with vines and at every plate daffodils growing in pots covered with green tissue paper. This is the menu: _Clear Tomato Soup,_ _Baked Shad, Bermuda Potatoes,_ _Roast Spring Lamb, Creamed Onions,_ _Orange Halves,_ _Chicken Croquettes, Celery Salad,_ _Neapolitan Ice Cream, Sponge Cake,_ _Chocolate._ CAP AND BELLS LUNCHEON FOR APRIL FIRST. For an April fool luncheon write your invitations in red ink on dunce caps, cut out of yellow paper and seal with red seal. Call your luncheon a "Cap and Bells" or "Harlequin" luncheon, as you prefer. Use bowls of red and yellow tulips, or red carnations, in yellow bowls. Rustic wall pockets with pussy willows, tied with pale green ribbon, are delightful April decorations. When the guests assemble give them snapping bon bons which make paper caps. Let them wear these caps to the dining-room. Do not put names on the guest cards; let each draw a card from a dunce cap. Have the card clowns cut from water-color paper and a suitable quotation and a number on each one. This number marks the order of procedure to the dining-room and the privilege of choosing seats. In this way no one can regard the card quotation as offensively personal. If you wish an "April Fool" menu, serve it as a buffet luncheon before going to the table. You can find imitation dishes of every sort at the caterer's. Over the round dining table suspend a hoop wound with smilax or red and yellow ribbon. From this hoop hang tiny bells by invisible wires. A Japanese "windbell" is especially suitable. It consists of pieces of metal of odd shapes so suspended that they strike in the wind. Light your table by red candles with yellow dunce cap shades. In the center of the table have a clown or "Pierrot" in costume of red with large yellow dots, driving toy geese by red and yellow ribbons. These geese may be made of water-color paper and filled with salted almonds and bon bons. At each plate have a "fool's stick" or wand. This is made by winding a short stick with red and yellow ribbon, the ends of which are fastened at the top with a gilt-headed tack, and tiny bells are fastened to the ends of the ribbons. Use maidenhair ferns at the base of the center piece and the candlesticks to give a touch of green. Serve: _Clam Bouillon with Alphabet Crackers,_ _Celery Curls, Radishes,_ _Salted Almonds, Lobster Patties,_ _Bread and Butter Sandwiches,_ _Cucumber Jelly, Creamed Peas,_ _Squab on Squares of Hominy in Wreath of Cress,_ _New Potatoes with Parsley,_ _Wild Grape Jelly, Mint Ice,_ _Spring Salad of Sliced Cucumbers,_ _Tomatoes, Radishes in Lettuce Cups,_ _Cheese Straws,_ _Vanilla Ice Cream in Cone Shape with Large Strawberry_ _Tipped with Whipped Cream on Top and Ring_ _of Fresh Strawberries at the Base._ DECORATION DAY LUNCHEON. This pretty luncheon combines two features--it can be given on Decoration Day, and also as a bon voyage luncheon. Have bands of red, white and blue ribbon radiate from the center of the table to each plate, and a large cutglass bowl filled with white flowers, roses, hyacinths and narcissi and ferns stand in the center. Before each plate have a tiny ship in full sail, the name of the guest written in gilt on the silk sail. The favor for the guest of honor might be a bon bon box made in imitation of a shawl strap. Inside have a tiny silk flag. Red and white should be carried out in the menu. Have a white soup with whipped cream. The salmon salad served in white paper boats with tiny American flags sticking in the prow. The ices frozen in form of flags. The cakes red, white and violet icing. FOR A HALLOWE'EN DINNER. Have a big pumpkin filled with yellow chrysanthemums for the center of the table and at each place a tiny pumpkin made into a candle with a green pumpkin leaf shade. Light the room with jack o' lanterns or yellow Chinese lanterns. For the menu serve cream of corn soup in yellow bowls. Serve turkey, cranberry jelly, mashed turnips, baked sweet potatoes, on yellow plates. Serve fruit salad in the red apple cups, with pumpkin pie and yellow ice cream frozen in shape of pumpkins, for dessert. Serve coffee in yellow cups. FOURTH OF JULY DINNER. A beautiful summer dinner for July Fourth is as follows: On the table have a centerpiece of pineapple cloth over pale green satin, on which place a flat willow basket of green and white striped grasses that border the garden flower beds. From this basket have wavy lines of pale green gauze ribbon reaching to each corner of the table, the ribbons ending in flat bouquets of daisies tied with grasses. The dinner cards should be cut out of water-color paper in the shape of long, narrow spikes of lilies and fastened to the glasses by flaps on the backs. The menu is clam bisque; lobster cutlets with egg sauce; timbales of sweetbreads; new carrots with fine herbs; crown of lamb with mint sauce; potato croquettes and salsify; peach ice; truffle-stuffed squab, cress; asparagus and lettuce salad; green cornucopiae of ice cream filled with lemon ice; white cake with green icing; coffee, nuts glace. A LUNCHEON FOR THANKSGIVING. Have this sentiment painted on a white or dark gray background framed in cedar boughs and placed over your mantel: The waning year grows brown and gray and dull, And poets sing November, bleak and sere; But from the bounteous garnered harvest store, With grateful hearts we draw Thanksgiving cheer. Place a row of white candles in pewter candlesticks across the mantel and display all the old china, pewter, brass and copper about the dining-room. Use cedar boughs to decorate the chandelier and plate rail. In the center of the bare table have a miniature stack of wheat (the florist can furnish this). Peeping out of the wheat have toy turkey candy boxes filled with almonds or hickory nut meats and raisins. Have the candles on the table set in flat cedar wreaths and scatter pine needles over the surface of the table. At each plate have a little doll dressed in Puritan costume with the name card tied around her neck. If one wishes to add a bit of color to the table use old-fashioned blue and white or colored bowls, in one pile glossy red apples, in another purple and white grapes, in another oranges. Here are some suitable Colonial dishes: Brown bread, roasted fowl, oysters in every style, cakes of Indian meal called bannocks which are spread before the fire on large tins and baked before the fire, brown sugar and molasses for sweetening; fruit cake, molasses cake, pumpkin, apple and mince pie; jellies, jams and conserves (a sweet mixture of fruits). Use all the old-fashioned china and silver possible. THANKSGIVING DINNER. First an old-fashioned oyster stew served in old white, gold-banded tureen. Next fish-balls--not great, soggy old-fashioned fish cakes, but the daintiest little golden-brown balls, fried in a basket in hot fat, and not more than an inch in diameter, just a good mouthful. Have them served individually, smoking hot, heaped up in the daintiest little piles, with a few tiny sprigs of baby parsley for garnish. Next will come the turkey, a monster bird, "with stuffing" made of Italian chestnuts. It goes without saying that with this will be served the historic cranberry jelly, which may be moulded in a square tin and served in tiny cubical blocks. After the sweet potatoes are baked the contents will be removed, whipped light as a feather with two well-beaten eggs, a little milk, pepper, salt and butter, the skins refilled, stood on end in a pan and the tops browned in the oven. Then Roman punch. Then two good old-fashioned pies, one pumpkin, the other mince, each about two inches thick. A CHRISTMAS DINNER. If one wishes to develop the idea of Santa and his sleigh, buy a doll and dress as Santa and fashion a sleigh out of cardboard and color red. About Santa and his sleigh, which may be filled with bonbons or tiny gifts like animals from Noah's ark, etc., for the guests, have imitation snow of coarse salt or sugar, or cotton sprinkled with diamond dust. Have tiny sprigs of evergreen standing upright for trees. At each plate have a tiny sleigh filled with red and green candies and light the table with red candles and shades in shape of Christmas bells. Have the dinner cards ornamented with little water-color Santa Claus' heads or little trees. If one uses the Christmas bell idea have the bells covered with scarlet crape tissue and swung from the chandelier. One can have the letters on them spell "Merry Christmas." In the center of the table place a mound of holly with bright red berries; have red candles arranged in any design one chooses, and far enough away so their heat will not ignite the tissue paper bells. White paper shades with sprays of holly painted or tied on make pretty Christmas shades. Have the bonbons, nuts, salads and ice cream served in cases in shape of bells, or have the ice cream frozen in bell shape. If one wishes to decorate with the tiny trees, fasten them upright in flower pots and cover the pots with red paper. Hang bonbons or sparkling objects and tinsel or little favors of bells for the guests from the branches of the trees. The holly wreaths may be used in any way the fancy dictates--a large center wreath and if the table is round, a second larger one near the edge of the table, leaving room for the plates or single candlesticks set in tiny wreaths at intervals between the larger wreaths. A wreath dinner is very pretty and easy to plan, for the different dishes may be garnished with wreaths of parsley, radishes, endive, cress, or the sweets with rings of kisses, macaroons, whipped cream roses, candies, etc. Here is a suitable menu. Oyster or clam cocktail, wafers, consomme, bouillon or cream of celery soup, celery, radishes, small square crackers. If one wishes a fish course, creamed lobster or salmon with potato balls. Roast Turkey or game of any sort, glazed sweet potatoes, corn fritters, creamed peas, peach, currant or grape jelly, hot rolls. Cranberry sherbet; nut salad with plain bread and butter sandwiches, individual plum puddings with burning brandy, ice cream in any desired shape, white cake or fruit cake if one does not have the plum pudding, cheese, crackers, coffee. AN UNUSUALLY ORIGINAL DINNER. A quail dinner given recently will furnish ideas for others who wish to give a dinner out of the ordinary. Let the oblong table on which the dinner is served represent a field with miniature shocks of grain and stubble in which are quail, pheasants' and other birds' nests. A border of toy guns stacked mark the edge of the field. At each man's place have a toy figure of a hunter with some toy fastened to the back telling some joke on the diner. The women can have birds' nest candy boxes surmounted by birds. The name cards can be English hunting scene postals. This is the menu: _Blue Points,_ _Celery Hearts, Olives, Stuffed Olives,_ _Cream of Asparagus with Asparagus Points, Crackers,_ _Broiled Fresh Spanish Mackerel served on Lettuce Ribbons,_ _Cucumbers, Cannon Ball Potatoes,_ _Sherry, Champagne Punch,_ _Quail on Toast, French Peas, Stewed Mushrooms on_ _Toast, Hot Rolls,_ _Champagne,_ _(Salad, Head Lettuce, French Beans, Ring of Chopped_ _Whites of Eggs, Ring of Powdered Yolks_ _of Eggs, French Dressing,)_ _Crackers and Melted Cheese,_ _Chestnut Ice Cream molded in Form of Broiled Quail and_ _Asparagus Tips, Eggnog Sauce,_ _Coffee and Liqueurs in the Drawingroom._ A SPRING DINNER. To secure a pretty effect pull the extension table apart and fill in the center space with palms and ferns, keeping the foliage low enough not to interfere with the vision of the guests. Across each end of the table lay a pale green satin and lace cover on which place French baskets filled with yellow daffodils and pink tulips. Before each place set tall stem vases filled with yellow daffodils resting on wreaths of pink begonias. Have the pink and yellow candies in French baskets tied with the same colors. Use monograms of the guests on plain white cards with tiny silver boots tied to a corner for favors. Serve: _Green Grapes Dipped in Sugar,_ _Cream Salsify Soup in Bouillon Cups,_ _Bread Sticks,_ _Deviled Lobster in Shell,_ _Cucumber Mayonnaise,_ _Squab on Toast, Creamed Potatoes,_ _Ice Cream in Form of Fruits,_ _White Cake, Coffee._ COLLEGE DINNERS. To those who may have the planning of college dinners, the description of this Harvard dinner may not come amiss. In the center of the table have a large bowl of red tulips; red shades on the candles standing at either end of the table. The favors can be small boxes in the shape of foot-balls filled with red candies. The place-cards in the shape of foot-balls, cut out of red cardboard, and painted in black and white; by each plate a roll with a small Harvard flag, of silk. Place the olives, nuts and red candies in small paper cases covered with tissue paper, which match in shape as well as in color, the central bouquet of tulips. Even in the menu the color scheme may be carried out as far as possible with tomato bisque, deviled crabs served in the shells, chicken croquettes, fillet of beef, garnished with cress and radishes, beet salad and ice cream baskets filled with strawberries. The croquettes can be made in the shape of foot-balls. The beets for the salad are boiled until tender, and when cold scooped out and filled with dressed celery. A few curved cuts made around the sides of the beets give the effect of flower petals. The little cakes, served with the ice-cream, are covered with red frosting. If Princeton be the Alma Mater in whose honor the feast is spread, tiger-lilies should be the flowers used on the center of the table, and the menu would of course, differ much from the one already given. Instead might be substituted black bean soup with slices of hard boiled egg; fried scallops and Saratoga potatoes; sweet bread patés; chicken with sweet potatoes; and carrots cut with a vegetable cutter into what are called shoestrings; lobster salad served in paper boxes, having around the outside, ruffles of orange crépe paper; and orange ice served in the natural oranges. If one prefers a change from the wishbone creation, Noah's Ark tigers may stand guard over the patés. A Yale dinner would be the most difficult to arrange as there are no fruits or vegetables that could rightly be called blue, unless some varieties of grapes and plums might be considered as coming under that head. But with a large central bouquet of cornflowers, with blue ribbons extending from this to each cover, where under the bow or rosette will be laid the corn-cob pipe or other souvenir, and with blue crépe paper used to decorate some of the dishes, the table will present quite as attractive an appearance as either of the other dinners; while the genial guests will probably enjoy the feast fully as well, and be quite as loyal, even if the roast and salad do not show the college colors. CHAPTER IV. "ICE BREAKERS," SUGGESTIONS FOR DINNER, MENU AND PLACE CARDS, TABLE STORIES, TOASTS, TABLE DECORATIONS. ICE BREAKERS. A dinner always stands a better chance of being a success if there is some little thing to break the ice at the start. A little verse might be placed on the card bearing the name of each guest. A particularly lively and cheerful young woman might have a verse something like this:-- "Fevers are contagious, But they're not by half As quickly, surely catching As Mrs. Thompson's laugh." A lady who gives much thought and attention to political reforms might have the following:-- "Dogs have their days, so political parties Pass through their seasons of sunshine and storm, While longing eyes see the time that is coming, When women shall work a more lasting reform." An attractive young married woman might find this parody at her place:-- "How doth the dainty matron fair Improve each shining hour, And work on men both old and young, Her fascinating power." The wife of a distinguished landscape painter could get these lines:-- "Why should one desire to travel, And in distant climes to roam, When she has the fairest landscapes Always hanging in her home." When the oyster plates are removed, a letter might be found under each one, addressed to the person sitting at the place. A man who is a well known promoter might receive this:-- "Dear Mr. J.-- "Is it true that you are interested in a project for connecting New York with the infernal regions by telephone? If so, as soon as the wires are in operation, I should like to call up Henry the Eighth, and find out what excuse he really made for getting rid of his wives. The demands upon me have been so great during this past year, that my stock of defenses has given out. "Yours truly," Here place the name of some prominent criminal lawyer. A lady whose first baby is only a few months old, might have the following in the envelope bearing her name:-- "Dear Madame:-- "Stick to the old reliable. There is only one perfectly pure and harmless soothing syrup, and that is made by yours, "Respectfully, "MRS. WINSLOW." An artist with a considerable reputation for painting sheep, might enjoy the following:-- "Dear Sir, "Do you care to buy the small, stuffed lamb that has been in our window for several years past? It looks very natural, and would be much more quiet for a model than a live one. "Respectfully, "BECK, Butcher." Washington Market. DINNER, MENU AND PLACE CARDS. The place card may be plain white edged with gold, and the monogram or crest in gold with the guest's name written plainly across it. However, handsome cards as souvenirs of a dinner are much prized by travelers and the younger set and are especially in favor for breakfasts, luncheons, bridal affairs and college dinners and spreads. At the present moment there is the greatest diversity in guest cards. You may use a plain heavy visiting card with flowers stuck through the upper left corner, or decorated cards of every style, pen and ink, water-colors, etc. Cards for stag affairs have Old English pictures on a soft gray background; souvenir postals make interesting guest cards; tiny fans, playing cards, ribbons, cards cut out of water-color paper imitating flower pots with flowers in bloom, cards decorated with sketches of brides and bridegrooms, kodak pictures of familiar scenes, boats, different sports--you can scarcely go amiss on your cards--the more original they are the better. The card is laid on the napkin at dinner or luncheon, or if it has an easel-like back is fastened to the wineglass. Graphology cards are an idea of the moment, and seem likely to prove more than a passing fad. Before ordering a set of these, the hostess obtains from each guest a line in his or her own handwriting; the note of acceptance received can be used, if one is sure that a secretary has not been employed. These specimens are turned over to the stationer, who, in turn, places them in the hands of an expert graphologist. When the occasion arrives for which the writing was obtained, each guest finds at his cover a card bearing his name and a printed delineation of his character formed from the chirography. For guest cards at a large dinner have in the center of the table a gridiron of flowers and from it run orange and black ribbons to each plate. Have the guests' names in gilt letters on these ribbons, and each ribbon ends in a favor, which indicates the special fad of the guest. The oarsman finds a scull, the yachtsman a tiny yacht, the football captain a football, the hunter a tiny bear, the bowler ten pins, the poker player a miniature poker table, the glee club leader a tiny mandolin, and the man who wins hearts, a heart-shaped box with the miniature of a Gibson girl on its surface. The girl who cuts paper dolls may make quaint and unique menu cards by cutting out little pickaninnies from shiny black kindergarten paper, then, little dresses, say of red, since this is the most striking combination, and pasting them on the plain cards. The way to make them is to place a bit of black and a bit of red paper together, fold them shiny side out, and the red outside the black, cut out the dolls, one black, one red, then snip off heads, hands and legs of the red. This leaves the little dresses all ready to go on. Before pasting on the dress make eyes and mouth in the little black head, by folding it perpendicularly and cutting out the mouth, then horizontally for the eyes. When the figure is once nicely pasted on the card, it is perfectly smooth, no sign of the various foldings appearing. A dinner for a mixed company of talented men and women is made attractive by clever little quotations on the place cards. A general quotation in quaint lettering at the top of the card may apply to the feast; one following the name of the guest whose place it marks, may apply to the profession or personality of the guest. * * * * * "Who can display such varied art, To suit the taste of saint and sinner, Who go so near to touch their heart, As you, my darling dainty dinner?" * * * * * "Who would not give all else for two pennyworth only of beautiful soup?" * * * * * "Your dressing, dancing, gadding, where's the good in? Tell me, sweet lady, can you make a pudding?" * * * * * "Smoking and tender and juicy, And what better meat can there be?" * * * * * "The true essentials of a feast are only fun and feed."--_O. W. Holmes._ * * * * * "May your appetite keep on good terms with your digestion." "A good dinner is better than a fine coat."--_Proverb._ * * * * * "Sit down to that nourishment which is called supper."--_Shakespeare._ * * * * * "To thee and thy company I bid a hearty welcome."--_Shakespeare._ * * * * * "No man can be wise on an empty stomach."--_Geo. Elliot._ * * * * * For the Artist: "Industry can do anything which genius can do, and very many things which it cannot."--_Henry Ward Beecher._ * * * * * "He is the greatest artist then, Whether of pencil or of pen, Who follows Nature." --_Longfellow._ * * * * * For a Writer: "Wise poets that wrap truth in tales."--_Carew._ * * * * * For the Architect: "He builded better than he knew."--_Emerson._ * * * * * For the Actor: "We'll hold, as 'twere, the mirror up to Nature."--_Shakespeare._ * * * * * "With mirth and laughter let old wrinkles come."--_Shakespeare._ * * * * * For the Young Bachelor: "A weather-beaten lover but once known, Is sport for every girl to practice on." --_Anon._ * * * * * "He had then the grace too rare in every clime Of being, without alloy of fop or beau, A finished gentleman from top to toe." --_Byron._ * * * * * "That man that hath a tongue I say is no man If with his tongue he cannot win a woman." --_Shakespeare._ * * * * * "A sweeter and a lovelier gentleman Fram'd in the prodigality of Nature, Young, valiant, wise and no doubt right royal; The spacious world cannot again afford." --_Shakespeare._ * * * * * "Oh, he was all made up of love and charms, Whatever maid could wish or man admire." --_Addison._ * * * * * For the Soldier: "They never fail who die in a great cause."--_Byron._ * * * * * "The rascal hath good mettle in him."--_Shakespeare._ * * * * * For the Young Girl: "Blessings be about you dear, wherever you may go."--_Allingham._ * * * * * "The mildest manners and the gentlest heart."--_Shakespeare._ * * * * * "A Book of Verses underneath the Bough, A jug of Wine, a loaf of bread--and Thou Beside me singing in the Wilderness. O, Wilderness were Paradise enow." --_Omar Khayyam._ * * * * * "Grace was in her steps, heaven in her eyes; In every gesture dignity and love." --_Milton._ * * * * * "Bright as the sun her eyes the gazers strike, And like the sun they shine on all alike." --_Pope._ * * * * * "The clear blue eyes, the tender smile, The sovereign sweetness, the gentle grace, The woman's soul and the angel's face." --_Anon._ * * * * * Apt sentiments in connection with each course add much to the interest or amusement of guests, but they must be chosen intelligently. THE DINNER. If the dinner be to a guest of honor, have something like this at the head of the menu: "I beseech you all be better known to this gentleman."--_Shakespeare._ SAUCE "Come, gentlemen!! Here's sauce for the gods." "Let hunger move thy appetite, not savory sauce." --_Babee's Book._ WELSH RAREBIT "A man can die but once."--_Henry IV._ "Cowards die many times--the truly valiant never taste death but once."--_Shakespeare._ ROAST BEEF "England's darling."--_Alfred Austin._ "Cut and come again."--_Crabbe._ "Our old and faithful friend, we're glad to see you."--_Shakespeare._ WITH THE OYSTER COURSE "All the world is my oyster."--_Anon._ WITH CLAMS "Fruit of the wave, all dainty and delicious."--_Croffut._ "If you can't speak, sing; if you can't sing, imitate the clam."--_Six Dinners._ SOUP--CONSOMME AND MOCK TURTLE "Of two evils, choose the least."--_Thomas A. Kempis._ "It's the rules of the house, sir; you must take soup."--_Mark L. Demotte._ FISH "'Tis sweet and fresh--'twas caught this night."--_Beaumont & Fletcher._ "Now bring along your liars, and let the biggest one take the cake."--_Six Dinners._ TERRAPIN "A dish that I do love to feed upon."--_Shakespeare._ LOBSTERS "On eight long feet these wondrous warriors tread And either end alike supplies the head." --_Homer._ SHRIMPS "Old Ocean, envious of my ladies crimps, Tried hard to copy them, and--presto! Shrimps!" --_Six Dinners._ FOR ENTRIES OF VARIOUS KINDS "Take every creature in of every kind."--_Pope._ "When I have tasted of this sacred dish, then shall my bones rest in my father's tomb in peace."--_Beaumont & Fletcher._ "Not to know me argues yourselves unknown."--_Milton._ FOR A SPECIAL OR NOVEL DISH "It's better to be out of the world than out of the fashion."--_Swift._ FROG'S LEGS "We sport in water or we dance on land."--_Homer._ "Though this be fun for you, 'Tis death to us."--_Fables._ LAMB "Pray you, who does the wolf love?"--_Shakespeare._ "Ah, gentle lamb! 'Tis better that you be roasted and served to sympathizing human folk than be devoured ungracefully by ravenous beasts."--_Six Dinners._ ROAST PIG "See him in the dish, his second cradle!"--_Charles Lamb._ "He hath a fair sepulchre in the grateful stomach of the judicious epicure, and for such a tomb might be content to die."--_Charles Lamb._ CHICKENS "We'll not eat crow, but him that crow'd."--_Anon._ TURKEY "Nothing in his life Became him like the leaving of it."--_Macbeth._ GOOSE "What's sauce for the goose Is sauce for the gander."--_Old Rhymes._ SUCCOTASH "These be the great twin brethren."--_Macauley._ MACARONI "Some Jay of Italy."--_Cymbeline._ ONIONS "So near will I be that your best friends shall wish I had been further."--_Julius Caesar._ GREEN PEAS "How green you are and fresh."--_King John._ GAME "Here's a pigeon so finely roasted it cries, 'Come eat me.'"--_Swift._ SALAD "I warrant there is vinegar and pepper in't."--_Twelfth Night._ DESSERT "'Tis the dessert that graces all the feast, for an ill end disparages the rest."--_Art of Cookery._ BON BONS "I can teach sugar to slip down your throat a million of ways."--_Dekker._ JELLY "Feel, masters, how I shake."--_2nd Henry IV._ PUDDING "My morning incense and my evening meal the sweets of hasty pudding."--_Barlow._ ICES "I always thought cold victuals nice; My choice would be vanilla ice." --_Holmes._ FRUIT "How gladly then he plucks the grafted pear, Or grape that dims the purple tyrants wear." --_Horace._ FIGS "In the name of the prophet, figs!"--_Horace Smith._ CHEESE "Pray, does anybody here hate cheese? I would be glad of a bit."--_Swift._ ROQUEFORT "At which my nose is in great indignation."--_Tempest._ "A last course at dinner without cheese," says Savarin, "is like a pretty woman with only one eye." COFFEE "One sip of this Will bathe the drooping spirits in delight."--_Milton._ CIGARS "By Hercules! I do hold it and will affirm it to be the most sovereign and precious herb that ever the earth tendered to the use of man.--_B. Jonson._ "The man who smokes thinks like a sage and acts like a Samaritan."--_Bulwer Lytton._ CIGARETTES "I never knew tobacco taken as a parenthesis before."--_B. Jonson._ WINES "Good, my Lord, you are full of heavenly stuff."--_Henry VIII._ "I feel the old convivial glow (unaided) o'er me stealing, The warm champagny, old particular, brandy, punchy feeling." --_Holmes._ "Come, come, good wine is a good familiar creature if it be well used; exclaim no more against it."--_Othello._ "I pray thee, take the cork out of thy mouth that I may drink."--_As You Like It._ "This wine should be eaten, it's too good to be drunk.--_Swift._ "Fill the goblets again, Cnacias. Let us drink the last cup to the manes of famous Lysander, and then, though unwillingly, I must warn you of the approach of day. The host who loves his guests rises from the table when the joy reaches its climax. The pleasant memory of this untroubled evening will soon bring you back to this house, whereas you would be less willing to return if you were forced to think of the hours of depression which followed your enjoyment."--_From "An Egyptian Princess."_ TWO PIES "If you would know the flavor of a pie, The juicy sweet, the spice and tart, you must Be patient till the fiery core is cool, And bite a little deeper than the crust. "If you would know the flavor of a man,-- God's mud pie, made of Eden's dew and dust,-- Be patient till love's fire has warmed him through, And look a little deeper than the crust." --_Aloysius Coll._ * * * * * TABLE STORIES. Upon one occasion when six fair women and half a dozen brave men, gathered round a hospitable board, had fallen into that state of "innocuous desuetude" from which nothing but heroic measures would relieve them, a still small voice was heard asking if any one present could tell why the "Athenasian creed is like a tiger?" It chanced that no one present could guess, and when the propounder, a delicate, spirituelle looking woman declared that it was "because of its damnation clause," there was a roar of laughter that successfully put to flight all stiffness and formality. * * * * * A well-known gentleman gained quite a reputation among his set by propounding a French riddle, which is sometimes called Voltaire's riddle, because no one ever answered it. He wrote on the back of a card the following: "Ga" and asked if anyone could make it out, saying the answer was what every one had or should have had when he sat down to dinner. The card went round the table and made conversation for some time. After fruitless efforts, all gave it up, and he wrote underneath the "Ga" as follows: Capital G. Small a. G. grande. a petite. J'ai grande apetite. I have a good appetite. See? * * * * * There is only one thing which is said to be worse than being called upon unexpectedly to make an after dinner speech--that is to prepare an after dinner speech and not be asked to deliver it. * * * * * Over the teacups: "Do you believe that awful story they are telling about Miss Prim?" Ladies in Chorus--"Yes. What is it?" * * * * * "Say, mister," said the little fresh air child as she watched the cattle enjoying their cud, "do you have to buy gum for all of them cows to chew?" * * * * * I remember the Colonel from Missouri who forgot the name of the suburb he wanted to go to near Boston. "It runs in my head," said he to the hotel clerk, "its name is something like whisky straight, though that is not it exactly." "Oh," said the clerk, "I know; you mean Jamaica Plain." "Yes, yes, that's it," said the Colonel, and he immediately ordered two whisky straights.--Henry C. Caldwell. * * * * * "These Americanos," cries the affrighted Tagal, "are cannibals." "What ever gave you such an idea?" asks the Moro. "I just heard one of those soldiers ask that pretty school teacher to come and eat a Filipino with him!" * * * * * Lady--"Little boy, are you sure this butter is clean?" Boy from the Country--"I low as how it ought to be. Ma and Sis set up half the night picking the specks out of it." * * * * * Squire's daughter--"Do you think it is quite healthy to keep your pigs so close to the cottage?" Hodge--"I dunno, Miss. Noan of ther pigs ain't ever been ill." * * * * * Emaciated Invalid (just arrived at the springs)--"Is it true that drinking these waters produces fat?" Native (weight 250)--"Produces fat? Why, stranger, when I came here I only weighed eight pounds, and look at me now!" * * * * * At a "literary dinner" in London, Mr. Zangwell told a story of a fat lady of his acquaintance. Her corpulence had so grown upon her that she resolved to consult a physician about it. She had had no previous experience with "banting" of any sort. The doctor drew up a careful dietary for her. She must eat dry toast, plain boiled beef, and a few other things of the same lean sort, and in a month return and report the result to the doctor. At the end of the time the lady came, and was so stout that she could hardly get through the door. The doctor was aghast. "Did you eat what I told you?" he asked. "Religiously," she answered. His brow wrinkled in perplexity. Suddenly he had a flash of inspiration. "Did you eat anything else?" he asked. "Why, I ate my ordinary meals," said the lady. * * * * * Considerate Little Girl--"Please, Mr. Keeper, will it hurt the elephant if I give him a currant out of my bun?"--Leisure Hours. * * * * * Howard Paul is responsible for this anecdote of Lillian Russell. The fair vocalist was lunching at a restaurant and ordered "floating island"--a popular _entremet_. In due course it arrived, and on its snowy surface three little red ants were having a cheap picnic and wriggling about in ecstatic contortions on the banquet they were enjoying. "Waiter," said Miss Russell, "I asked you for an island, but I expressed no desire to have it inhabited--take it away and bring me a _dessert_ island." * * * * * A lank, awkward countryman presented himself at the clerk's desk in an American hotel, and, after having a room assigned to him, inquired at what hours meals were served. "Breakfast from seven to eleven, luncheon from eleven to three, dinner from three to eight, supper from eight to twelve," recited the hotel clerk glibly. "Jerushy!" ejaculated the country man, with bulging eyes, "When am I going to get time to see the town?" * * * * * A waiter in a restaurant once entered the room where a lady and gentleman were dining--they were just finishing their soup--without any preliminary knock. What he saw led him to stammer: "A thousand pardons, Monsieur; I was too precipitate." "Why, you idiot," said the gentleman, "what are you standing there for, with your head under the tray? Did you never see a gentleman kiss a lady before in this restaurant?" "Oui, Monsieur, but nevaire before ze feesh--nevaire!" * * * * * "It ain't any trouble to get along in Europe, whether you know the language or not," said the man who had been on a "personally conducted." "Take Germany, for instance. One day I wanted a drink, and I went into one of the gardens and said to the waiter: 'Look here, old man, I'm dry; do you understand? Dry!' and the next minute he came back with three beers." * * * * * Mrs. Smith--"I'm afraid you'll have to look for a new place the first of the month, Bridget." Fat Bridget--"What fur, Ma'am?" Mrs. Smith--"Mr. Smith objects to so much waste in the kitchen." Fat Bridget--"Lor, Ma'am, if that's all, I'll lace mesilf widin an inch of my life." * * * * * "I want you to come and dine with me," said John to Pat, "though I can only offer you a nice piece of beef and boiled potatoes." "Don't make the laist apology about the dinner," said Pat, "it's the very same I should have had at home, barrin' the bafe." * * * * * "You must find that impediment in your speech rather inconvenient at times, Mr. Brown." "Oh, n-o--everyb-body has his little p-peculiarity. Stammering is m-m-mine; what is y-yours?" "Well, really, Mr. Brown, I am not aware that I have any." "W-which hand d-do you stir y-your tea with?" "The right hand, of course." "W-well, that is y-your p-peculiarity; most p-people u-use a t-teaspoon." * * * * * The second course of the table d'hote was being served. "What is this leathery stuff?" demanded the corpulent diner. "That, sir, is filet of sole," replied the waiter. "Take it away," said the corpulent diner, "and see if you can't get me a nice, tender piece of the upper, with the buttons removed." * * * * * "Gracious," exclaimed Mr. Swellman, "The baby has eaten a lot of that dog biscuit." "Never mind, dear," replied Mrs. Swellman. "It just serves Fido right, for he's often stolen the baby's food--haven't you, Fido? 'Oo naughty 'ittle rogue, 'oo!" * * * * * Once upon a time there was a young man who felt sure that within his bosom burned the incandescent light of dramatic fire. To assure the world of this fact he secured a position as supernumerary in a theatrical combination which was presenting a repertoire of classical tragedies. Of course, all great careers have an humble start; so had his. All that was required of him was to come on R. U. E., when the lordly baron was about to take his regal bride to his proud ancestral halls, and inform him, and the audience: "My lord, the carriage waits." The leading lady, who played the fair young bride, was rather inclined to embonpoint, as we say when we wish to insinuate as delicately as possible that some one is fat. The budding genius had rehearsed his lines--or line--until he felt that he was letter perfect. He haunted the wings all evening until he heard his cue. Then he strutted onto the scene, struck a tragic pose, and announced excitedly: "My Lord! She carries weights!" * * * * * Frank Stockton tells a fish story. A gentleman asked a question of a boy who was fishing. The boy mumbled an indistinct response. "Why don't you speak plainly?" said the gentleman. "What have you in your mouth?" "Wums--wums for bait," answered the boy. "That was the first instance I ever knew," remarked Mr. Stockton in telling the story, "of anybody really speaking with baited breath." * * * * * Smith--"Did you ever see a woman trying to pull a cork out of a bottle, colonel?" Col. Drinker--"No, suh; and no gentleman will stand idly by and see a lady struggling to take a cork out of a bottle. It takes her too long, suh?" * * * * * Wife--"We have been married twelve years, and not once during that time have I missed baking you a cake for your birthday. Have I dear?" Hubby--"No, my pet I look back upon those cakes as milestones in my life." * * * * * Jones--"You don't usually say grace at meals?" Bones--"No; only when the minister is present." Jones--"Ah, I see. He not alone graces the occasion, but he occasions the grace." * * * * * Doctor--"My dear young lady, you are drinking unfiltered water, which swarms with animal organisms. You should have it boiled; that will kill them." Patient--"Well, doctor, I think I'd sooner be an aquarium than a cemetery." * * * * * A tiny girl of seven gave a dinner party the other day, for which twelve covers were laid, and that number of small maidens sat down to dine. It was a real little girl's dinner, and the little hostess herself presided, sitting at the head of the table. She had been very anxious, in looking forward to it, to do everything as it should be done. "Mamma," she asked, "shall we say grace?" "No," said mamma, "it will be a very informal dinner, and I think you need not do that." That meant one less ceremony to be gone through, and was a relief, but the little lady was anxious to have all her small guests understand it. So, as they were gathered about the table, she explained: "Mamma says this is such an infernal dinner that we need not have grace today." * * * * * Three different waiters at a hotel asked a prim, precise little man at dinner if he would have soup. A little annoyed, he said to the last waiter who asked the question: "Is it compulsory?" "No, sir," said the waiter. "I think it's mock turtle." * * * * * Mistress--"Now, remember, Bridget, the Joneses are coming for dinner tonight." Cook--"Leave it to me, mum. I'll do me worst! They'll never trouble yez again!" * * * * * Murphy--"Oi tell yez, Flaherty, th' saloon is th' poor mon's cloob. Troth, Oi don't see how he could git on widout it." Flaherty--"He couldn't. Iv there wor no saloons there'd be no poor min." * * * * * A member of the police force came across a boy the other day who was wheeling home a load of oyster cans and bottles, and, curious to know what use the lad could put them to, he made a direct inquiry. "Going to throw them into our back yard," replied the boy. "I took two loads home yesterday." "But what do you use them for?" "I'd just as lief tell," continued the boy, as he spit on his hands to resume hold on the barrow. "We are going to have some relashuns come in from the country. We may not have much to eat, but if they see these cans and bottles and boxes they'll think we've had isters, champagne, figs and nuts till we've got tired of 'em, and are living on bread and taters for a healthy change." * * * * * Col. Sam Reed was breakfasting at Delmonico's. After looking over the French menu he said to the waiter: "You may bring me some eggs blushing like Aurora, and some breeches in the royal fashion, with velvet sauce; and for dessert be sure you bring a stew of good christians, and a mouthful of ladies." The astonished waiter said: "Sir, we don't serve such dishes." "Yes, you do," said the guest, pointing to the bill of fare--"Oeufs a la Aurore--culottes a la royale sacque veloute--compote de bon cretiens--bouchee de dames." "All right," said the waiter--"ready in two minutes, sir." * * * * * "Patrick, you were on a bad spree yesterday." "Yis, Mr. Ellis, I was. Bless me if I weren't a-layin' in the gutter wid a pig. Father Ryan came along, looked at me, and says says he 'One is known by the company he kapes." "And did you get up, Patrick?" "No, but the pig did." * * * * * Gladstone was a marvelous conversationalist and particularly alive at dinner parties, where, by the way, in his more vigorous days, he came rightly near monopolizing the conversation. Two well-known men about town who prided themselves on their ability to be interesting at the dinner table were invariably eclipsed when Gladstone was present. No matter what the subject broached, before it had proceeded far, the G. O. M. forged to the front, and by his familiarity with the question, became the focus of all eyes and ears. Tired of being thus overshadowed, the gentlemen referred to hit upon a plan for getting even, at least for the once. Selecting an abstruse and very unfamiliar subject, they delved into the Encyclopædia Britannica and thoroughly posted themselves. The question was one on which scientists differed and so the conspirators took opposite sides, each prepared to maintain his view. At a convenient moment during the next dinner when they met Mr. Gladstone, the subject was sprung and immediately the two _disputants_ went at it, hammer and tongs. For some time the fight raged hotly, no one else venturing to take part in the discussion. The trick was working capitally and the triumphant pair cast congratulating looks at one another. Mr. Gladstone hadn't spoken a word. Finally the hostess, in a momentary lull in the conflict, said: "What are your views about this matter, Mr. Gladstone; which do you think right now?" "There is very little choice," returned the sly old fox, turning with a good natured smile to the disputants, "I made up my mind as to that when I wrote the article on the subject in the Encyclopædia Britannica, which, by the way, gentlemen, I see you have been studying very carefully." There was a moment of embarassing silence and then a roar. The conspirators acknowledged themselves fairly beaten and since then they allow Mr. Gladstone the floor whenever he signifies a wish to occupy it. POINTS ON TOASTS. The dinner in private house or club where the ladies are at table during the toasts, is perhaps the most trying of all ordeals to the man not blessed with nerve. Toasts at dinner which are given in honor of some special guest are necessarily of the most informal kind. A bit of interesting personal reminiscence, with as much of the ego eliminated as possible, a good story (always and always the good story) a compliment to the guest of honor a few well chosen words (never fulsome) of praise for host and hostess, and in closing a few lines complimentary to the ladies. This pre-supposes one is expected to give a somewhat extended toast. Ordinarily a story is sufficient. On one point never make a mistake--sit down before your friends have had quite enough of you, never keep on talking until the ladies vote you a bore and the men something more decided. The host should be the real toastmaster, though his formidable title is concealed under the informal manner in which he draws out his guests. At such a dinner the talks are very short; and generally between courses, as no one can enter on a long dissertation and eat his dinner. Later when the dessert is removed, and the coffee, cigars and liqueurs brought in, the toasts come. If the guest of honor is a traveler the host may start him on his favorite topic by asking: "What do you consider the most dangerous journey you ever took?" Then naturally will follow tales of wrecks, floods, hold-ups, trains missed, traveling in different countries, etc. If the host knows that Jones has the star story and is too modest to assert himself, it is his duty to call on Jones, not in a marked way, but easily, gracefully, helping him along by well-put questions until Jones forgets his embarassment and that he is telling a story. A man at a formal dinner assigned to "take in" a lady whom he has never met before, should take his conversational cue from her--no Chinese desecration, of course--and thereby avoid pitfalls to which the diffident and embarrassed are often led. Besides, it is woman's admitted privilege to "do all the talking," and she best gives the key note at dinners. For the informal dinner, be natural, good-natured and jolly. As ready to listen and to laugh heartily at the jokes of others as to talk. Do not keep silent because you have no spread eagle oration at command, your friends do not expect it. Tell your own interesting experiences, always remembering how tiresome the repetition of the capital "I" becomes. Avoid telling jokes at the expense of another guest present. This may do at a stag supper, but an enemy may be made by making a friend ridiculous before the ladies. Make your talk very brief and in telling a story get to the point quickly without dragging in an endless number of uninteresting details. After you have told your story and made your hit, be content to give others a chance even if you have a host of good stories at command. If Brown is present do not steal his best story and tell it in his presence; he will not thank you if you do. Good topics to avoid at a dinner where one does not know the personal history of each guest present, are divorces, jokes on foreigners of any nationality, mixed marriages, politics, religion, in fact anything that could be taken as a personal attack by another guest. TOASTS. ORIGIN OF TOASTS. The proposal of a health in an after-dinner speech dates back to mediæval times. At that time the loving cup was used at every banquet. It was filled to the brim with wine and in the center was placed a piece of toasted bread. The cup circulated the table, each one present taking a sip of the wine. When it came back to the host he drained the remaining wine and ate the piece of toast in honor of all the friends assembled at his table. The ancient Greeks, the Romans, the Assyrians and the Egyptians drank each other's health at dinner, but post-prandial oratory was not adopted until modern times. The Greek toast was, "I salute you, be happy;" that of the Romans, "I drink your health." ETIQUETTE OF TOASTS. It is highly improper for a person to drink to his own health, hence the only thing to do when one's health is being drunk by his friends is for the individual honored to leave his glass alone, and bow his thanks in a dignified manner, rising to talk only when he is called on for a speech. Perhaps one of the wittiest toasts on record is that of Franklin. After the victories of Washington had made his name well known throughout Europe, Franklin chanced to dine with the French and English ambassadors, when these toasts were drunk. The son of Britain rose and proudly remarked: "England--the sun whose beams enlighten and fructify the remotest corners of the earth." The Frenchman, glowing with national pride, drunk: "France--the moon whose mild, steady, cheering rays are the delight of all nations; consoling them in darkness and making their dreariness beautiful." This furnished Franklin with a fine opening and his quaint humor bubbled over in his retort: "George Washington--the Joshua, who commanded the sun and the moon to stand still, and they obeyed him." OLD NEGRO SOL'S TOAST. Little ter-day and little ter-morrer, Out o' meal and boun' ter borrer; Hoe cake an' dab o' dough, Dash her down an' say no mo'! Peace at home and pleasure abroad, Please your neighbor an' serve de Lord. God bless you. * * * * * Well may we ever be, Ill may we never be; Here's to the President And good company. * * * * * May health and happiness both be yours, And fortune smile on all you do; And we hope you feel like wishing us The same good things we're wishing you! --_From Royal Blue._ * * * * * God made man Frail as a bubble; God made love, Love made trouble. God made the vine, Was it a sin That man made wine To drown trouble in? * * * * * May love, like wine, improve as Time advances, May we always have old wines, old friends and young cares. * * * * * 'Twas nectar fed Of old, 'tis said, Their Junos, Joves, Apollos; And man may brew His nectar too, The rich receipts as follows: Take wine like this, Let looks of bliss Around it well be blended; Then bring wit's beam To warm the stream, And there's your nectar, splendid! So, wreathe the bowl With flowers of soul The brightest wit can find us; We'll take a flight Towards heaven tonight, And leave dull earth behind us! --_Thomas Moore._ * * * * * BON VOYAGE. May every joy the traveler knows, Be yours upon the trip, May favoring winds fill out your sails And safely speed your ship. May rest and recreation bring Their meed of health and strength While under alien skies you roam, Then homeward turn at length. * * * * * To those who have passed me on the highway and gave greeting, To the possible friends who have come my way, whose eyes lingered as they fell on mine, May they ever be eager with youth, and strong with fellowship May they never miss a welcome or want a comrade. --_Marie McGee._ * * * * * Here's to man, God's first thought. Here's to woman, God's second thought As second thoughts are best-- Here's to woman. Drink, for you know not Whence you came nor why; Drink, for you know not why You go, nor whence. --_Omar Khayyam._ * * * * * Here's to the press, the pulpit and the petticoat, the three ruling powers of the day. The first spreads knowledge, the second spreads morals, and the third spreads considerably. * * * * * The Lord gave teeth to men, that they might eat, And then, to use them on, he gave us meat; But here's a health to that great man who took And brought the two together--to the cook! * * * * * FAMILY DINNER TOAST. Here's a toast to the host who carved the roast; And a toast to the hostess--may none ever "roast" us. * * * * * LADIES' TOAST. The soldiers of America. Their arms our defense, our arms their reward; Fall in, men, fall in. * * * * * TO A CHAPERONE. Here's to the chaperone, May she learn from Cupid Just enough blindness To be sweetly stupid. --_Oliver Herford._ * * * * * FOR A PATRIOTIC DINNER. If we drink to China, we drink the poison of the "Sick Man of the East;" if we drink to Italy, we put "The Boot" on the wrong foot; if we drink to Peru, we burn our lips on the equator; so let us drink to him who hath not harm in his heart, venom in his veins, nor flaw in his flag--Uncle Sam. * * * * * Let us toast our huddled little brothers of the frigid North--the Esquimaux. They need it. * * * * * FATHER O'FLYNN. Far renowned for larnin' and piety, Still I'd advance ye widout impropriety, Father O'Flynn as the flower of them all. Here's a health to you, Father O'Flynn, Slainte and slainte and slainte agin. Pow'rfulest preacher and tenderest teacher And kindliest creature in ould Donegal. * * * * * To the stars and the stripes, To the land of our birth, The American girl-- The best things on earth. * * * * * Here's to the lying lips we meet, For truthful lips are bores. But lying lips are very sweet When lying close to yours! --_Smart Set._ * * * * * Drink to Life and the passing show, And the eyes of the prettiest girl you know! * * * * * Drink, Drink, Drink! Drink to the girl of your heart; The wisest, the wittiest, the bravest, the prettiest; May you never be far apart. * * * * * Here's to the girl-- With dash and whirl-- Who rides about in an auto; Here's to the man Who'll bridle her To ride about as she "ought to." * * * * * Here's to love, the only fire against which there is no insurance. * * * * * Here's to the lasses we've loved, my lad, Here's to the lips we've pressed; For of kisses and lasses Like liquor in glasses, The last is always the best. * * * * * To Woman--When she is neither too young to be wise, nor too old to be careful.--_Minnie Thomas Antrim._ * * * * * To Woman--A paradox who puzzles when she pleases and pleases when she puzzles.--_Minnie Thomas Antrim._ * * * * * TO THE FINEST GIRL I KNOW. Here's to her whose presence is ever and always near, Here's to her whose large brown eyes make life forever dear; Here's to her whose fair white skin is clear as the whitest snow, Here's to the sweetest of her sex-- The finest girl I know! * * * * * Here's to the rim of my lady's glass, But tipped by her beautiful lip, And here's to the thrill that must certainly pass From the rim to the base of that fortunate glass Whenever she takes a sip. --_Bayard Bacon._ * * * * * Here's health to you and wealth to you, Honors and gifts a thousand strong; Here's name to you and fame to you, Blessing and joy a whole life long. But, lest bright Fortune's star grow dim, And sometimes cease to move to you, I fill my bumper to the brim And pledge a lot of love to you! * * * * * I fill this cup to one made up Of loveliness alone, A woman, of her gentler sex The seeming paragon. Her health! and would on earth there stood Some more of such a frame, That life might be all poetry, And weariness a name. --_Edward Coate Pinckney._ * * * * * TO MY LADY FAIR. To my lady fair I fill my cup! To my lady fair With the cheeks so rare Where the dimples dare To tarry; To her footsteps bright So like the flight Of a swallow light And airy-- To my lady fair I fill my cup, To my lady fair I drink it up!--_Bayard Bacon._ * * * * * Oh, lovely woman! man's great bane And joy! You ne'er can pall! Source of all pleasure and all pain, And--bless you! worth it all! --_Lewis._ * * * * * Drink to fair woman, who, I think, Is most entitled to it; For if anything could ever drive me to drink, She certainly could do it.--_B. Jabez Jenkins._ * * * * * Here's to woman, lovely woman-- Gladdest in her gladness when she's glad; Saddest in her sadness when she's sad; But her gladness when she's glad, And her sadness when she's sad, Aren't in it with her badness when she's bad. * * * * * I've toasted your eyes of blue, Marie, I've toasted your hair of brown; I've toasted your name with joyous glee To every man in town. I've done my best, so here's my plea. Fair lady of winsome frown, Could you decide to make for me My toast of golden brown? * * * * * A TOAST OVER THE WEDDING CAKE. A slice of love; a piece of joy; A chunk of adoration; A sliver of unfailing health, And bridal concentration; An atom of the groom's content; The sweetness of the bride-- And may the crumbs of comfort With both of them abide. * * * * * WHEN THE BRIDE BECOMES A MOTHER. She has planted a family tree that branches forever; let us drink to the dew of its roots and sip the April showers on its buds, and the golden sun that shall never cease to shine on its ripening fruit. * * * * * TO A BRIDE. Happy is the bride whom the sun shines on, And happy today are you; May all of the glad dreams you have dreamed In all of your life come true; May every good there is in life Step down from the years to you. * * * * * PICTURE OF A STORK. Here's to the stork, A most valuable bird, That inhabits the residence districts He doesn't sing tunes, Nor yield any plumes, But he helps out the vital statistics. --_Portland Oregonian._ * * * * * AT THE CHRISTENING OF A GIRL BABY. Here's hoping that the little tot We christened at the water May live to take another name And name another daughter. * * * * * THE BABIES. We haven't all had the good fortune to be ladies; we have not all been generals, or poets, or statesmen; but when the toast works down to babies, we stand on common ground--for we've all been babies.--_Samuel L. Clemens_ (_Mark Twain_). * * * * * WHEN THE OLD BACHELOR ANNOUNCES HIS ENGAGEMENT: To the hour he found his courage; To the smile that won his heart With a little look of sweetness And a dainty Cupid dart; To the bachelor's broken pledges; To the venial little sin That he cannot do without her-- To the girl that took him in. * * * * * Bring frost bring snow, Come winter; bring us holly Bring joy at Christmas, Off with melancholy. Sing ho, sing hey For the holiday. * * * * * Sing hey for good Christmas cheer But quaff one glass To the days that pass The last of the grand Old Year. * * * * * Here's to the old year, drink boys, drink. Here's to the days that have fled. Old friends, old wine, old memories; Drink to the joys that are dead. Here's to the New Year stretching ahead, To the days that are blithesome and gay, May the joys of the old be the joys of the new, Its sorrows fade gently away. * * * * * Here's good-bye to the old year-- Here's regret. It has done the best it could-- Let's not forget. Here's greeting to the New Year-- Hold out a hand. Let's do the best that we know how-- Make a good stand. * * * * * TABLE DECORATIONS. A basket of Parma violets or of valley lilies makes a delightful gift to carry home to the children of the family after it has beautified a woman's luncheon table. Pale daffodils are exquisite in a grass green frame, and so on. The bottom of each basket is fitted out with a tin plate filling it exactly. Upon this is placed the damp moss which keeps the blossoms fresh throughout the meal. The flowers are arranged in upright position to look exactly as if growing out from the wicker-work receptacle. * * * * * Centerpieces are either very low or very high. There seems to be no intermediate stage. A number of fashionable women whose table fashions are watched and copied still cling to the low bed of flowers which allows one to see the face of the vis-a-vis. A charming centerpiece which smart florists are suggesting is of white hyacinths and violets. The violets used are either of the pale double varieties or the large single flower--usually the latter. Violets and hyacinths are not mingled. Either one-half of the centerpiece is formed of each with its own foliage, or large clusters of each are massed together. There is no scattering of the single blossoms. As for the rose basket. It is entirely lovely. It is in use everywhere. It has one fault. It is sure to cut off one side of the table from the eyes of the other half. Women who must have what is newest use it for every kind of social entertaining--dinners, luncheons--wherever a table is used. More conservative hostesses have one for a wedding breakfast or other affair where there is no question of cutting off the view of any guest. These baskets are really among the daintiest bits of table furniture that the florists have yet devised. Usually the body of the basket is more or less shallow. The handle curving over it is very high and carried out in some artistic design of wicker-work. Long rose sprays are loveliest for filling these baskets. When well arranged the sprays appear to spring from the body of the basket, to climb wildly upward along the handle and to meet at the top in a mad tangle of spicy blossoms. For decorations for a summer luncheon have a large gilt basket of white sweet peas in the center of the table and tiny baskets of gilt wicker filled with white sweet peas at each plate. For ice cream have a boat of plain vanilla filled with luscious fresh strawberries. Red raspberries, ripe peaches or any desired fruit can be used to fill the boat. A pretty conceit would be to have the lower part of the boat of pistachio to represent the sea and the upper part vanilla. A very effective centerpiece consists of a swinging basket supported by ribbons attached to the chandelier or the ceiling. The baskets, which are filled with cut flowers, are sometimes made of birch bark, and can be made without resorting to the aid of a professional. A square, shallow birch bark basket filled with pansies and suspended by means of yellow, violet or green ribbons is exquisite. The smartest down-town flower shops are offering pussy willow boughs for table decoration. The soft, downy brown of the buds is often chosen for an entire luncheon decorative scheme, and nothing could be more delicious to the eye. The branches are cut long and are massed together in tall vases. Glass does nicely for this purpose, but porcelain--especially gray, blue or buff-colored porcelain--is ideal. A masterpiece for the table is a combination of white sweet peas, and the feathery white gypsophilum. All decorations are made low, springing from almost invisible foundations, every leaf and every bloom asserting its individuality, and never were orchids more in demand. For those who cannot afford to invest in them the long iris intermixed with grasses will serve. A unique and effective decoration for a luncheon table is made of long, narrow bouquets of white carnations, tied with bows of yellow satin ribbon and arranged so that the ribbons all meet in the center of the table, while the points are directed toward the guests. The effect is of a great golden-hearted daisy. Violets, lovely as they are, do not make a pretty table decoration, being too dull in color. A few scattered in the finger bowls give an air of daintiness and bring with them a delicate fragrance. For the centerpiece for the Thanksgiving dinner table, this day of days, take a toy wagon, the kind which represents a farm wagon is best, and place it in the center of the table on a mat of wild grasses and berries and fill it to overflowing with luscious fruits, peaches, grapes, oranges, lemons, apples, whatever your larder affords. Entwine the wheels and tongue with smilax or grape leaves. If one is in a city and can afford the expense one can buy one of the larger toy turkey candy boxes and harness it to the cart with red ribbons, or another pretty way is to buy a different sort of animal, or bird candy box for each guest and fasten it with gay ribbons to the front of the toy wagon. A doll dressed as a farmer in blue overalls and big straw hat can be placed on the seat for driver and hold the ribbons. Another pretty centerpiece is a massive silver bowl, or a fancy Indian basket piled high with pretty fruits, nuts, nut burrs and the vine and berries of the bittersweet. If the dinner is to be late in the afternoon use Colonial candlesticks of brass or glass without shades. At each plate have a toy garden implement tied with a ribbon, the guests' names written on the ribbons. WASHINGTON'S BIRTHDAY. The Colonial colors, blue and buff, can be used in the celebration of Washington's Birthday. The floors in drawing-room, hall and dining-room are given an extra polish, and only candlelight from wax tapers in sconces, candelabra and Colonial candlesticks of brass allowed. For the table decorations take a long, narrow pasteboard box, round the ends, cover it smoothly with buff satin, and make a boat. Fill this with violets and yellow jonquils, resting on a sea of ferns in the center of the table. A tiny reproduction of the original Stars and Stripes made of silk and fastened to a gilded standard place in the prow of the boat. In one corner of the table have a miniature cherry tree with artificial cherries from the milliner's carefully wired on. On the opposite corner, diagonally, have an imitation stump with hatchet sticking in the wood. In the corresponding corners have white candles with shades in form of yellow jonquils. ST. PATRICK'S DAY. Have simply a green plant in the center of the table, the pot being covered with a ruffle of green tissue paper tied with ribbon to match. Ferns or green leaves may be laid on the cloth around the little dishes holding nuts, olives and green candies. FOURTH OF JULY. Have a centerpiece of scarlet geraniums, poppies or nasturtiums, white geraniums, daisies, sweet peas and blue cornflowers. Or have a center basket of ferns, the handle tied with red, white and blue ribbons and tiny flags stuck in the ferns. Red and white and blue satin ribbons crossed on the tablecloth or a border of flags crossed in two's make a pretty table decoration. Or for the centerpiece use a large toy cannon decorated with flags. By the side of the cannon stack air guns or any sort of toy guns in stacks of three. HALLOWE'EN. To decorate for Hallowe'en have in the center of the dining table a green jardiniere filled with red and yellow "button" chrysanthemums. Radiating from this have red and yellow ears of corn with green leaves between. At each corner of the table a jack-o-lantern and towards the center, baskets made of pumpkins full of red, green and yellow fruit. Cabbages and turnips hollowed out filled with chestnuts, and carrots used for candlesticks. All set upon mats of autumn leaves on a bare table. The effect is surprisingly artistic. FOR CHRISTMAS. The centerpiece may consist of three wreaths joined together and laid along the "backbone" of the table. The central wreath must be considerably larger than the other two. All three may be of holly, or prettier still, the larger wreath of holly, the other two of some decorative ferns. In the center of each wreath is arranged a low flower bowl containing rich red carnations or roses. CHAPTER V. HELPS OVER HARD PLACES--HINTS TO THE HOSTESS--DON'TS FOR THE TABLE--THE EMERGENCY MISTRESS--PASSING THE LOVING CUP. One's dinner should be distinguished by that elusive element of informality, which tactfully introduced, is the making of a dinner, in quite the same proportion that its ineffectual simulation is the marring of the feast. The housewife has many emergencies to face. How to work out of difficulties never met with before taxes all of her ingenuity. She must not allow her perplexity to appear if she is dealing with children or servants, as that would cause them to lose faith in her infallible wisdom. Does company come in without warning and the sense of hospitality constrain one to invite them to lunch or dinner, the careful Martha is ready for the emergency, and if too late to send to market and what is prepared must be supplemented with something else, she has plenty of canned goods in her storeroom and improvises some dainty dish without a suggestion of flurry. If not so thoughtful she graciously serves her guest with what she has, and never by word or look implies that the call is inopportune. The true "emergency mistress" is the quiet woman whose friends characterize her as having "plenty of common sense." She stores her mind with useful knowledge and her pantry shelves with abundance of supplies; her work basket always has thread of all colors and needles of every size therein. She has patches to match every garment worn by her children. The American eatertainer is prone to excess in the quantity which he offers to his guests. He does this out of a mistaken idea of hospitality, not from any fear of being called mean if he should give only a small repast. As a rule a dinner should consist of not more than five or six chief courses, i. e., soup, fish, _entree_, roast and vegetable, each one served separately, followed by an _entremet_ of some sort, and fruit. The art of dinner-giving consists in properly combining such dishes as are appropriate to follow each other on the same evening. I have seen a _menu_ composed of turtle soup, salmon, venison and woodcocks, all excellent things in their way, but when brought together only leaving a sense of excessive oiliness and richness. As an _entree_ the _roti_ should consist of game, and vice-versa. The salad served with poultry and game should be green salad with a simple dressing of oil and vinegar. No set rules can be laid down. It is true the caterer is an important element in the modern art of dinner-giving--he "saves all the trouble;" but he is a stereotyped quantity. You know just what he will serve, just how he will serve it, and how enthusiastically grateful you would be if he would occasionally leave out croquettes, for instance, and surprise you with a less hackneyed delicacy. Make no attempt to vary your usual bill of fare. Your guest will infinitely prefer the newness of your dishes to an imitation of her own. If you live in the country, the home-made bacon and ham will be a real treat; and a bass, fresh from the river, will be a revelation to one who has only eaten fish after it has been packed in ice. If you live in the city do not attempt to serve spring chicken to your country guest. It is impossible for a town chicken ever to become the tender, toothsome morsel she is used to at home. But the juicy steaks and roasts you are so tired of, are a treat she can seldom enjoy at her distance from markets. Oriental sweetmeats have become so popular for afternoon tea tables in New York that many shops keep an extensive selection of these piquant novelties. Among the first favorites are candied Chinese oranges; dates, plums and other stone fruit crystallized by foreign processes and stuffed with nut mixtures; Turkish pastes and East Indian goodies of unpronouncable names. When a plate is taken to be replenished always leave the knife and fork on it. Don't drink green chartreuse. Take the yellow. Also beware of the man who takes sweet soda with his brandy, and a man who wants claret from the ice box. Use your napkin with a finger behind it, drawing it around or across the mouth. Don't use it like a mop and your mouth as if it were the deck of a fishing sloop. When two or more forks are at your plate, use the smaller one for fish, or whatever the first course may be. The steel knife is for meat. When you have finished, place the knife and fork on your plate crossing each other. Any good servant will know that you have finished. Don't fold your napkin unless you are dining at home and intend using it again. And if you are entertaining guests, do not do it then, as you thus indicate that you are determined to save the washing of at least one bit of linen. Tucking a napkin under the chin as if the user was now to be stuffed like a turkey, is in very bad taste. Lay your napkin across your lap. If it falls to the floor, quietly beckon the servant at a convenient time to restore it. It is no longer the thing to perfume the water in finger glasses, or to offer the _bowls_ with slices of lemon in them. So many people have a positive objection to perfume of any kind that its use in this way is discontinued. The pretty Japanese custom of dropping a flower or flower petals in the glass is, however, growing in favor. Usually the flower chosen corresponds with those used in the centerpiece. A few rose petals floating in the clear water are most attractive. Two or three scented violets are charming. At a little luncheon given in honor of an English woman visiting in this country, each bowl contained a water lily. Some time ago it was necessary to eat asparagus with one's fingers, while to do so today would be to commit an unpardonable sin in the eyes of society. Don't decorate with strong scented flowers. Don't serve boiled fish without potatoes. Don't serve hot _entrees_ on cold plates. Don't serve more than two vegetables with meat. Don't serve asparagus with meat. Don't force a guest to eat more than he wishes. Don't apologize for the cook. Don't make excuses for anything. Don't mention the cost of any dish. Don't talk politics or religion at dinner, where guests are of miscellaneous beliefs. Don't pronounce _menu_ "may-nu," but "men-ue." Don't pronounce the a long in "a la." Don't decorate the table with too many flowers. Don't place more than one plate at each place. Don't use individual butter dishes. Don't use the same knife for more than one course. Don't use the same fork for more than one course. Don't use a spoon for ices or ice-cream. Don't serve peas, beans, cauliflower, etc., with meat. Don't eat too much. Don't eat too fast. Don't eat too soon after exercise. Don't eat much for breakfast. Don't eat much when traveling. Don't eat between meals. Don't eat after 10 o'clock P. M. Don't eat fish with a knife. Don't eat ices with a spoon. Don't eat boiled eggs from a tumbler. Don't eat everything that you like. Don't eat anything that you don't like. Don't eat to please anyone but yourself. Don't drink when over-heated. Don't always drink when thirsty. Don't drink ice-water with hot food. Don't drink water from a city river. Don't drink tea with meat. Don't drink _cafe-au-lait_ for dinner. Don't drink beer after wine. Don't drink wine after beer. Don't drink much at meals. Don't drink much between meals. Don't serve oysters after fish. Don't serve soup twice to any guest. Don't use a knife for green salads. Don't overload either the table or the guest with food. Don't bite off a piece of bread. Don't scold the servant at the table. PASSING THE LOVING CUP. The host and hostess drink first from the loving cup, then the guest of honor drinks and then the others. The cup is passed around the table and each takes a sip and gives a sentiment or toast. If it is an affair given for a guest and not a wedding anniversary, the guest of honor drinks first and christens the cup, then the host and hostess and the guests drink. It is passed at the close of the dinner and may be wine, cider, claret cup or fruit punch. 
15464	----	Research, Tradition and History (HEARTH). Ithaca, NY: Albert R. Mann Library, Cornell University, Audrey Longhurst, William Flis, and the Online Distributed Proofreading Team. [Illustration: save 1-wheat _use more corn_ 2-meat _use more fish & beans_ 3-fats _use just enough_ 4-sugar _use syrups_ and serve the cause of freedom U.S. FOOD ADMINISTRATION] [Illustration: food 1--buy it with thought 2--cook it with care 3--serve just enough 4--save what will keep 5--eat what would spoil 6--home-grown is best _don't waste it_] FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM BY C. HOUSTON GOUDISS FOOD EXPERT AND PUBLISHER OF THE FORECAST MAGAZINE AND ALBERTA M. GOUDISS DIRECTOR OF THE SCHOOL OF MODERN COOKERY The authors can be reached by addressing the WORLD SYNDICATE COMPANY NEW YORK Copyright 1918 by THE FORECAST PUBLISHING CO. _All rights reserved, including the translation into foreign languages, including the Scandinavian._ [Illustration: _This is_ what GOD gives us. What are you giving so that others may live? _Eat less_ WHEAT MEAT FATS SUGAR Send more to Europe or they will Starve] FOREWORD Food will win the war, and the nation whose food resources are best conserved will be the victor. This is the truth that our government is trying to drive home to every man, woman and child in America. We have always been happy in the fact that ours was the richest nation in the world, possessing unlimited supplies of food, fuel, energy and ability; but rich as these resources are they will not meet the present food shortage unless every family and every individual enthusiastically co-operates in the national saving campaign as outlined by the United States Food Administration. The regulations prescribed for this saving campaign are simple and easy of application. Our government does not ask us to give up three square meals a day--nor even one. All it asks is that we substitute as far as possible corn and other cereals for wheat, reduce a little our meat consumption and save sugar and fats by careful utilization of these products. There are few housekeepers who are not eager to help in this saving campaign, and there are few indeed who do not feel the need of conserving family resources. But just how is sometimes a difficult task. This book is planned to solve the housekeeper's problem. It shows how to substitute cereals and other grains for wheat, how to cut down the meat bill by the use of meat extension and meat substitute dishes which supply equivalent nutrition at much less cost; it shows the use of syrup and other products that save sugar, and it explains how to utilize all kinds of fats. It contains 47 recipes for the making of war breads; 64 recipes on low-cost meat dishes and meat substitutes; 54 recipes for sugarless desserts; menus for meatless and wheatless days, methods of purchasing--in all some two hundred ways of meeting present food conditions at minimum cost and without the sacrifice of nutrition. Not only have its authors planned to help the woman in the home, conserve the family income, but to encourage those saving habits which must be acquired by this nation if we are to secure a permanent peace that will insure the world against another onslaught by the Prussian military powers. A little bit of saving in food means a tremendous aggregate total, when 100,000,000 people are doing the saving. One wheatless meal a day would not mean hardship; there are always corn and other products to be used. Yet one wheatless meal a day in every family would mean a saving of 90,000,000 bushels of wheat, which totals 5,400,000,000 lbs. Two meatless days a week would mean a saving of 2,200,000 lbs. of meat per annum. One teaspoonful of sugar per person saved each day would insure a supply ample to take care of our soldiers and our Allies. These quantities mean but a small individual sacrifice, but when multiplied by our vast population they will immeasurably aid and encourage the men who are giving their lives to the noble cause of humanity on which our nation has embarked. _The Authors._ CONTENTS PAGE FOREWORD 4 SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains 11 A General rule for proportions in bread-making 15 Use of Corn 18 Use of Oats 20 Use of Rye 22 Use of Barley 23 Use of Potatoes 24 Use of Mixed Grains 25 Pancakes and Waffles 27 SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat, with Practical Recipes for Meat Conservation 29 Selection of Meat 33, 36, 37, 38 Methods of Cooking 34, 35 Charts 36, 37 Comparative Composition of Meat and Meat Substitutes 38 Economy of Meat and Meat Substitutes 39 Meat Economy Dishes 41 Fish as a Meat Substitute 44 Fish Recipes 46 Cheese as a Meat Substitute 49 Meat Substitute Dishes 53 SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar, with Practical Recipes for Sugarless Desserts, Cakes, Candies and Preserves 57 Sugarless Desserts 61 Sugarless Preserves 71 SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with Practical Recipes for Fat Conservation 73 To Render Fats 78 Various Uses for Leftover Fats 82 SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes for the Use of Leftovers 83 A Simple Way to Plan a Balanced Ration 84 Table Showing Number of Calories per Day Required by Various Classes 91 Sauces Make Leftovers Attractive 93 Use of Gelatine in Combining Leftovers 97 Salads Provide an Easy Method of Using Leftovers 99 Use of Stale Bread, Cake and Leftover Cereals 102 Soups Utilize Leftovers 106 All-in-one-dish Meals--Needing only fruit or simple dessert, bread and butter to complete a well-balanced menu 109 Wheatless Day Menus 113 Meatless Day Menus 115 Meat Substitute Dinners 116 Vegetable Dinners 118 Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables 120, 121 Blank Pages for Recording Favorite Family Recipes 122 _The Recipes in this book have been examined and approved by the United States Food Administration_ _Illustrations furnished by courtesy of the United States Food Administration_ [Illustration] All the recipes in this book have been prepared and used in The School of Modern Cookery conducted by _The Forecast Magazine_ and have been endorsed by the U.S. Food Administration. They have been worked out under the direction of Grace E. Frysinger, graduate in Domestic Science of Drexel Institute, of Philadelphia, and the University of Chicago. Miss Frysinger, who has had nine years' experience as a teacher of Domestic Science, has earnestly used her skill to make these recipes practical for home use, and at the same time accurate and scientific. The above illustration shows a class at the School of Modern Cookery. These classes are entirely free, the instruction being given in the interest of household economics. The foods cooked during the demonstration are sampled by the students and in this way it is possible to get in close touch with the needs of the homemakers and the tastes of the average family. FOODS THAT WILL WIN THE WAR [Illustration] SAVE WHEAT _REASONS WHY OUR GOVERNMENT ASKS US TO SAVE WHEAT, WITH PRACTICAL RECIPES FOR THE USE OF OTHER GRAINS_ A slice of bread seems an unimportant thing. Yet one good-sized slice of bread weighs an ounce. It contains almost three-fourths of an ounce of flour. If every one of the country's 20,000,000 homes wastes on the average only one such slice of bread a day, the country is throwing away daily over 14,000,000 ounces of flour--over 875,000 pounds, or enough flour for over a million one-pound loaves a day. For a full year at this rate there would be a waste of over 319,000,000 pounds of flour--1,500,000 barrels--enough flour to make 365,000,000 loaves. As it takes four and one-half bushels of wheat to make a barrel of ordinary flour, this waste would represent the flour from over 7,000,000 bushels of wheat. Fourteen and nine-tenths bushels of wheat on the average are raised per acre. It would take the product of some 470,000 acres just to provide a single slice of bread to be wasted daily in every home. But some one says, "a full slice of bread is not wasted in every home." Very well, make it a daily slice for every four or every ten or every thirty homes--make it a weekly or monthly slice in every home--or make the wasted slice thinner. The waste of flour involved is still appalling. These are figures compiled by government experts, and they should give pause to every housekeeper who permits a slice of bread to be wasted in her home. Another source of waste of which few of us take account is home-made bread. Sixty per cent. of the bread used in America is made in the home. When one stops to consider how much home-made bread is poorly made, and represents a large waste of flour, yeast and fuel, this housewifely energy is not so commendable. The bread flour used in the home is also in the main wheat flour, and all waste of wheat at the present time increases the shortage of this most necessary food. Fuel, too, is a serious national problem, and all coal used in either range, gas, or electric oven for the baking of poor bread is an actual national loss. There must be no waste in poor baking or from poor care after the bread is made, or from the waste of a crust or crumb. Waste in your kitchen means starvation in some other kitchen across the sea. Our Allies are asking for 450,000,000 bushels of wheat, and we are told that even then theirs will be a privation loaf. Crop shortage and unusual demand has left Canada and the United States, which are the largest sources of wheat, with but 300,000,000 bushels available for export. The deficit must be met by reducing consumption on this side the Atlantic. This can be done by eliminating waste and by making use of cereals and flours other than wheat in bread-making. The wide use of wheat flour for bread-making has been due to custom. In Europe rye and oats form the staple breads of many countries, and in some sections of the South corn-bread is the staff of life. We have only to modify a little our bread-eating habits in order to meet the present need. Other cereals can well be used to eke out the wheat, but they require slightly different handling. In making yeast breads, the essential ingredient is gluten, which is extended by carbon dioxide gas formed by yeast growth. With the exception of rye, grains other than wheat do not contain sufficient gluten for yeast bread, and it is necessary to use a wheat in varying proportions in order to supply the deficient gluten. Even the baker's rye loaf is usually made of one-half rye and one-half wheat. This is the safest proportion for home use in order to secure a good texture. When oatmeal is used, it is necessary to scald the oatmeal to prevent a raw taste. Oatmeal also makes a softer dough than wheat, and it is best to make the loaf smaller and bake it longer: about one hour instead of the forty-five minutes which we allow for wheat bread. The addition of one-third barley flour to wheat flour makes a light colored, good flavored bread. If a larger proportion than this is used, the loaf has a decided barley flavor. If you like this flavor and increase the proportion of barley, be sure to allow the dough a little longer time to rise, as by increasing the barley you weaken the gluten content of your loaf. Rice and cornmeal can be added to wheat breads in a 10 per cent. proportion. Laboratory tests have shown that any greater proportion than this produces a heavy, small loaf. Potato flour or mashed potato can be used to extend the wheat, it being possible to work in almost 50 per cent. of potato, but this makes a darker and moister loaf than when wheat alone is used. In order to take care of this moisture, it is best to reserve part of the wheat for the second kneading. Graham and entire wheat flour also effect a saving of wheat because a larger percentage of the wheat berry is used. Graham flour is the whole kernel of wheat, ground. Entire wheat flour is the flour resulting from the grinding of all but the outer layer of wheat. A larger use of these coarser flours will therefore help materially in eking out our scant wheat supply as the percentage of the wheat berry used for bread flour is but 72 per cent. Breads made from these coarser flours also aid digestion and are a valuable addition to the dietary. In order to keep down waste by eliminating the poor batch of bread, it is necessary to understand the principles of bread-making. Fermentation is the basic principle of yeast bread, and fermentation is controlled by temperature. The yeast plant grows at a temperature from 70 to 90 degrees (Fahrenheit), and if care is taken to maintain this temperature during the process of fermentation, waste caused by sour dough or over-fermentation will be eliminated. When we control the temperature we can also reduce the time necessary for making a loaf of bread, or several loaves of bread as may be needed, into as short a period as three hours. This is what is known as the quick method. It not only saves time and labor, but, controlling the temperature, insures accurate results. The easiest way to control the temperature is to put the bowl containing the dough into another of slightly larger size containing water at a temperature of 90 degrees. The water of course should never be hot. Hot water kills the yeast plant. Cold water checks its growth. Cover the bowl and set it in the gas oven or fireless cooker or on the shelf of the coal range. As the water in the large bowl cools off, remove a cupful and add a cupful of hot water. At the end of one and one-half hours the dough should have doubled in bulk. Take it out of the pan and knead until the large gas bubbles are broken (about ten minutes). Then place in greased bread pans and allow to rise for another half hour. At the end of this time it will not only fill the pan, but will project out of it. Do not allow the dough to rise too high, for then the bread will have large holes in it. A good proportion as a general rule to follow, is: 3-1/2 cupfuls of flour (this includes added cereals) 1 cupful of water or milk 1/2 tablespoon shortening 1-1/2 teaspoons salt 1 cake of compressed yeast In this recipe sugar has been omitted because of the serious shortage, but after the war a teaspoon of sugar should be added. The shortening, although small in quantity, may also be omitted. These materials make a loaf of about one pound, which should be baked in forty to fifty minutes at a temperature of 450 degrees (Fahrenheit). Allow a little longer time for bread containing oatmeal or other grains. Such breads require a little longer baking and a little lower temperature than wheat breads. If you do not use a thermometer in testing your oven, place a piece of paper on the center shelf, and if it browns in two minutes your oven is right. If a longer period for raising is allowed than is suggested in the above recipe, the yeast proportion should be decreased. For overnight bread use one-quarter yeast cake per loaf; for six-hour bread, use one-half yeast cake per loaf; for three-hour bread, use one yeast cake per loaf. In baking, the time allowed should depend on the size of the loaf. When baked at a temperature of 450 degrees, large loaves take from forty-five to sixty minutes, small loaves from thirty to forty minutes, rolls from ten to twenty minutes. It is well to divide the oven time into four parts. During the first quarter, the rising continues; second quarter, browning begins; the third quarter, browning is finished; the fourth quarter, bread shrinks from the side of the pan. These are always safe tests to follow in your baking. When baked, the bread should be turned out of the pans and allow to cool on a wire rack. When cool, put the bread in a stone crock or bread box. To prevent staleness, keep the old bread away from the fresh--scald the bread crock or give your bread box a sun bath at frequent intervals. Even with all possible care to prevent waste, yeast breads will not conserve our wheat supply so well as quick breads, because all yeast breads need a larger percentage of wheat. The home baker can better serve her country by introducing into her menus numerous quick breads that can be made from cornmeal, rye, corn and rye, hominy, and buckwheat. Griddle cakes and waffles can also be made from lentils, soy beans, potatoes, rice and peas. Do not expect that the use of other cereals in bread-making will reduce the cost of your bread. That is not the object. Saving of wheat for war needs is the thing we are striving for, and this is as much an act of loyalty as buying Liberty Bonds. It is to meet the crucial world need of bread that we are learning to substitute, and not to spare the national purse. Besides this saving of wheat, our Government also asks us to omit all fat from our yeast breads in order to conserve the diminishing fat supply. This may seem impossible to the woman who has never made bread without shortening, but recent experiments in bread-making laboratories have proved that bread, without shortening, is just as light and as good in texture as that made with shortening--the only difference being a slight change in flavor. These experiments have also shown that it is possible to supply shortening by the introduction of 3 per cent. to 5 per cent. of canned cocoanut or of peanut butter, and that sugar may also be omitted from bread-making recipes. In fact, the war is bringing about manifold interesting experiments which prove that edible and nutritious bread can be made of many things besides the usual white flour. The recipes herewith appended, showing the use of combinations of cereals and wheat, have been carefully tested in The Forecast School of Modern Cookery. Good bread can be made from each recipe, and the new flavors obtained by the use of other grains make a pleasing and wholesome variety. A family which has eaten oatmeal or entire wheat bread will never again be satisfied with a diet that includes only bread made from bleached flour. Children, especially, will be benefited by the change, as the breads made from coarser flours are not only more nutritious, but are rich in the minerals and vitamine elements that are so essential to the growth of strong teeth, bones and growing tissues. The homemaker, too, will never regret her larger acquaintance with bread-making materials, as the greater variety of breads that she will find herself able to produce will be a source of pleasure and keen satisfaction. [Illustration: Breads Made From the Coarser Flours, Whole Wheat, Cornmeal, Rye, Conserve Our Wheat Supply] _To Conform to U.S. Food Administration Regulations During the War, Eliminate Fat and Sweetening in Breads--Whenever Fat Is Used, Use Drippings_ THE USE OF CORN CORNMEAL ROLLS 1 cup bread flour 1 cup cornmeal 4 teaspoons baking powder 2 tablespoons fat 1 egg 1/3 cup milk 1-1/2 teaspoons salt 1 tablespoon sugar Mix and sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes. BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS 2 cups cornmeal 1 egg 2 tablespoons sugar 2 tablespoons fat 2 cups sour or buttermilk 1 teaspoon salt 1 teaspoon soda Dissolve soda in a little cold water. Mix ingredients adding soda last. Bake in hot oven 20 minutes. CORNMEAL GRIDDLE CAKES 1-1/3 cups cornmeal 1-1/2 cups boiling water 3/4 cup milk 2 tablespoons fat 1 tablespoon molasses 2/3 cup flour 1-1/2 teaspoons salt 4 teaspoons baking powder Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot griddle. SOUTHERN SPOON BREAD 1 cup white cornmeal 2 cups boiling water 1/4 cup bacon fat or drippings 3 teaspoons baking powder 1 teaspoon salt 2 eggs 3 slices bread 1/2 cup cold water 1 cup milk Scald cornmeal with boiling water. Soak bread in cold water and milk. Separate yolks and whites of eggs. Beat each until light. Mix ingredients in order given, folding in whites of eggs last. Bake in buttered dish in hot oven 50 minutes. SPOON BREAD 2 cups water 1 cup milk 1 cup cornmeal 1/3 cup sweet pepper 1 tablespoon fat 2 eggs 2 teaspoons salt Mix water and cornmeal and bring to the boiling point and cook 5 minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Serve with milk or syrup. CORNMEAL RAGGED ROBINS 1-1/2 cups cornmeal 1 cup bread flour 1-1/2 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. INDIAN PUDDING 4 cups milk 1/3 cup cornmeal 1/3 cup molasses 1 teaspoon salt 1 teaspoon ginger 1 teaspoon allspice Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six. TAMALE PIE 2 cups cornmeal 5 cups water (boiling) 2 tablespoons fat 1 teaspoon salt 1 onion 2 cups tomatoes 2 cups cooked or raw meat cut in small pieces 1/4 cup green peppers To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half hour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush. Bake one-half hour. EGGLESS CORN BREAD 1 cup cornmeal 1/2 cup bread flour 3 tablespoons molasses 1 cup milk 3 teaspoons baking powder 2 teaspoons salt 2 tablespoons fat Beat thoroughly. Bake in greased muffin pans 20 minutes. SWEET MILK CORN BREAD 2 cups cornmeal 2 cups sweet milk (whole or skim) 4 teaspoons baking powder 2 tablespoons corn syrup 2 tablespoons fat 1 teaspoon salt 1 egg Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes. SOUR MILK CORN BREAD 2 cups cornmeal 2 cups sour milk 1 teaspoon soda 2 tablespoons fat 2 tablespoons corn syrup or molasses 1 teaspoon salt 1 egg Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased pan 20 minutes. THE USE OF OATS COOKED OATMEAL BREAD 3 cups thick cooked oatmeal 2 tablespoons fat 1-1/2 tablespoons salt 3 tablespoons molasses 1-1/2 cakes yeast 3/4 cup lukewarm water About 5 cups flour To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes. OATMEAL BREAD 2 cups rolled oats 2 cups boiling water 1/3 cup molasses 1 yeast cake 3/4 cup lukewarm water 1 tablespoon salt 2 tablespoons fat (melted) About 6 cups bread flour Scald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in enough bread flour to knead. Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk. Knead and shape in loaves and let rise until double again. Bake in a moderate oven 45 minutes. OATMEAL NUT BREAD 1 cake compressed yeast 2 cups boiling water 1/2 cup lukewarm water 2 cups rolled oats 1 teaspoon salt 1/4 cup brown sugar or 2 tablespoons corn syrup 2 tablespoons fat 4 cups flour 1/2 cup chopped nuts. Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour. Add enough flour to make a dough--about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk--about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven. OATMEAL SCONES 1 cup cold porridge (stiff) 1 cup boiling water 1 tablespoon fat 1/2 teaspoon baking powder or 1/4 teaspoon soda 1 teaspoon corn syrup 1/2 teaspoon salt Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat--cut 1/4-inch thick and bake on griddle. OATMEAL MUFFINS 1-1/3 cups flour 2 tablespoons molasses 1/2 teaspoon salt 2 tablespoons fat 3 teaspoons baking powder 1 egg beaten 1/2 cup milk 1 cup cooked oatmeal Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. Bake in greased tins 20 minutes. ROLLED OATS RAGGED ROBINS 1-1/2 cups rolled oats 1 cup bread flour 1-1/3 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.) THE USE OF RYE RYE YEAST BREAD 1 cup milk and water, or water 1 tablespoon fat 2 tablespoons corn syrup 1 teaspoon salt 2-1/2 cups rye flour 2-1/2 cups wheat flour 1/2 cake compressed yeast 2 tablespoons water Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about RYE ROLLS 4 cups rye flour 1-1/2 teaspoons salt 6 teaspoons baking powder 1-1/2 cups milk 2 tablespoons fat 1 cup chopped nuts Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Knead. Shape into rolls. Put into greased pans. Let stand one-half hour. Bake in moderate oven 30 minutes. WAR BREAD 2 cups boiling water 2 tablespoons sugar 1-1/2 teaspoons salt 1/4 cup lukewarm water 2 tablespoons fat 6 cups rye flour 1-1/2 cups whole wheat flour 1 cake yeast To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven. RYE RAGGED ROBINS 1-1/2 cups rye flour 1 cup bread flour 1-1/2 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. THE USE OF BARLEY BARLEY YEAST BREAD 1 cup milk and water, or water 2 tablespoons corn syrup 1 tablespoon fat 1-1/2 teaspoons salt 1-1/6 cups barley flour 2-1/3 cups wheat flour 1/2 cake compressed yeast Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes. BARLEY MUFFINS 1-1/4 cups whole wheat flour 1 cup barley meal 1/2 teaspoon salt 3 teaspoons baking powder 1 egg 1-1/4 cups sour milk 1/2 teaspoon soda 2 tablespoons drippings Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in muffin pans in a moderate oven 25 minutes. BARLEY SPOON BREAD 2 tablespoons pork drippings 3 cups boiling water 1 cup barley meal 2 eggs Heat drippings in saucepan until slightly brown, add water and when boiling, add barley meal, stirring constantly. Cook in a double boiler one-half hour, cool, and add well-beaten yolks. Fold in whites, beaten. Bake in greased dish in moderate oven one-half hour. BARLEY PUDDING 5 cups milk 1/2 cup barley meal 1/2 teaspoon salt 1/2 teaspoon ginger 3/4 cup molasses Scald the milk, pour this on the meal and cook in double boiler one-half hour; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup. BARLEY SCONES 1 cup whole wheat flour 1 cup barley meal 1/2 teaspoon salt 2 teaspoons baking powder 3 tablespoons fat 3/4 cup sour milk 1/3 teaspoon soda Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes. THE USE OF POTATO POTATO BISCUIT 1 cup mashed lightly packed potato 2 tablespoons fat 1 cup whole wheat flour 1 teaspoons baking powder 1 teaspoon salt About 1/2 cup milk or water in which potatoes were cooked Add melted fat to mashed potato. Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.) POTATO BREAD 1-1/2 cups tightly packed mashed potato 2-1/2 cups wheat flour 1 tablespoon warm water 1/2 yeast cake 1/2 teaspoon salt Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven. POTATO YEAST BREAD 1/2 cup milk and water or water 2 tablespoons corn syrup 4 tablespoons fat 1-1/2 teaspoons salt 4 cups boiled potatoes 8 cups flour 1/2 cake compressed yeast 1/4 cup warm water Dissolve yeast in the warm water. Add other ingredients and make same as any bread. POTATO PARKER HOUSE ROLLS 1/2 cake yeast 1 cup milk (scalded) 1 teaspoon fat 3 tablespoons corn syrup (or 1 tablespoon sugar) 3-1/2 cups flour 2 cups potato (mashed and hot) 1 teaspoon salt 1 egg Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown. THE USE OF MIXED GRAINS WAR BREAD OR THIRDS BREAD 1 pint milk, or milk and water 2 teaspoons salt 2 tablespoons molasses 1 yeast cake 2 tablespoons fat Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes. CORN MEAL AND RYE BREAD 2 cups lukewarm water 1 cake yeast 2 teaspoons salt 1/3 cup molasses 1-1/4 cup rye flour 1 cup corn meal 3 cups bread flour Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake. BOSTON BROWN BREAD 1 cup rye meal 1 cup cornmeal 1 cup graham flour 2 cups sour milk 1-3/4 teaspoons soda 1-1/2 teaspoons salt 3/4 cup molasses Beat well. Put in greased covered molds, steam 2 to 3 hours. BREAD MUFFINS 2 cups bread crumbs 1/3 cup flour 1 tablespoon fat, melted 1-1/2 cups milk 1 egg 2 teaspoons baking powder 1/2 teaspoon salt Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes. CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS 1/3 cup boiling water 1 cup cornmeal 1/4 teaspoon soda 1/4 cup molasses 1 cup whole wheat flour 1 cup rye flour 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/3 cup raisins cut in halves 1/4 cup chopped nuts 2 tablespoons fat Scald meal with boiling water, mix soda and molasses. Mix dry ingredients, mix all thoroughly. Bake in muffin pans one-half hour. SOY BEAN MEAL BISCUIT 1 cup soy bean meal or flour 1 cup whole wheat 1-1/2 teaspoons salt 4 teaspoons baking powder 1 tablespoon corn syrup 2 tablespoons fat 1 cup milk Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes in hot oven. EMERGENCY BISCUIT 1 cup whole wheat flour 1 cup cornmeal 1 tablespoon fat 1/2 teaspoon soda 1 cup sour milk 1 teaspoon salt Mix as baking powder biscuit. Drop by spoonfuls on greased baking sheet. Bake 15 minutes in hot oven. PANCAKES AND WAFFLES SOUR MILK PANCAKES 1 cup sour milk 1/2 cup cooked cereal or 1 cup bread crumbs 1 tablespoon melted fat 1 egg 3/4 cup whole wheat flour 1 teaspoon soda 1/8 teaspoon salt Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix soda with sour milk and add to other ingredients. SPLIT PEA PANCAKES 2 cups split peas 2 egg whites 1/3 cup flour 1 cup milk 2 egg yolks 2 tablespoons pork drippings 1/8 teaspoon cayenne 1 teaspoon salt 1 teaspoonful baking powder Soak peas over night, cook, and when tender, put through a food chopper and mix the ingredients. Bake on hot greased griddle. BREAD GRIDDLE CAKES 2 cups sour milk 2 cups bread Let stand until soft Put through colander. For each one pint use: 1 egg 1 teaspoon soda 2 teaspoons sugar 1/4 teaspoon salt 3/4 cup flour 1 egg beaten Mix well; bake at once on hot greased griddle. OATMEAL PANCAKES 2 cups oatmeal 1 tablespoon melted fat 1/8 teaspoon salt Add: 1 egg beaten into a cupful of milk 1 cupful flour into which has been sifted 1 teaspoonful baking powder. Beat well. Cook on a griddle. This is an excellent way to use left-over oatmeal. POTATO PANCAKES 2 cups of chopped potato 1/2 cup milk 1 egg 1 teaspoon salt 2 cups flour 5 teaspoons of baking powder 2 cups of hot water Parboil potatoes in the skins for fifteen minutes. Pare and chop fine or put through food chopper. Mix potatoes, milk, eggs and salt. Sift the flour and baking powder and stir into a smooth batter. Thin with hot water as necessary. Bake on a greased griddle. RICE WAFFLES 1 cup cold boiled rice 1-1/2 cups milk 2 eggs 2 cups flour 1/3 teaspoon salt 1 tablespoon melted fat 4 teaspoons baking powder Add milk to rice and stir until smooth. Add salt, egg yolks beaten; add flour sifted with baking powder and salt; add fat; add stiffly beaten whites. RICE GRIDDLE CAKES 1/2 cup boiled rice 1/2 cup flour 3 tablespoons fat 1 pint milk 2/3 teaspoon salt 1/2 teaspoon soda Stir rice in milk. Let stand one-half hour. Add other ingredients, having dissolved soda in one tablespoon cold water. CORNMEAL WAFFLES 1 cup cornmeal 1/2 cup flour 1/2 teaspoon salt 2 teaspoons baking powder 1/4 cup corn syrup 1 egg 1 pint milk 1 tablespoon fat Cook cornmeal and milk in double boiler 10 minutes. Sift dry ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites. CORNMEAL AND RYE WAFFLES 1 cup rye flour 3/4 cup cornmeal 1 teaspoon salt 4 teaspoons baking powder 1 tablespoon melted fat 2 eggs 1-1/4 cups milk Sift dry ingredients. Add beaten yolks added to milk. Add fat and stiffly beaten whites. If waffles are not crisp add more liquid. [Illustration: Each Food Shown is Equivalent in Protein to the Platter of Meat in the Center of the Picture.] SAVE MEAT _REASONS WHY OUR GOVERNMENT HAS ASKED US TO SAVE MEAT WITH PRACTICAL RECIPES FOR MEAT CONSERVATION_ As a nation we eat and waste 80 per cent. more meat than we require to maintain health. This statement, recently issued by the United States Food Administration, is appalling when we consider that there is a greater demand for meat in the world to-day than ever before, coupled with a greatly decreased production. The increase in the demand for meat and animal products is due to the stress of the war. Millions of men are on the fighting line doing hard physical labor, and require a larger food allowance than when they were civilians. To meet the demand for meat and to save their grains, our Allies have been compelled to kill upward of thirty-three million head of their stock animals, and they have thus stifled their animal production. This was burning the candle at both ends, and they now face increased demand handicapped by decreased production. America must fill the breach. Not only must we meet the present increased demand, but we must be prepared as the war advances to meet an even greater demand for this most necessary food. The way out of this serious situation is first to reduce meat consumption to the amount really needed and then to learn to use other foods that will supply the food element which is found in meat. This element is called protein, and we depend upon it to build and repair body tissues. Although most persons believe that protein can only be obtained from meat, it is found in many other foods, such as milk, skim milk, cheese, cottage cheese, poultry, eggs, fish, dried peas, beans, cow peas, lentils and nuts. For instance, pound for pound, salmon, either fresh or canned, equals round steak in protein content; cream cheese contains one-quarter more protein and three times as much fat; peanuts (hulled) one-quarter more protein and three and a half times as much fat; beans (dried) a little more protein and one-fifth as much fat; eggs (one dozen) about the same in protein and one-half more fat. It is our manifest duty to learn how to make the best use of these foods in order to save beef, pork and mutton, to be shipped across the sea. This means that the housekeeper has before her the task of training the family palate to accept new food preparations. Training the family palate is not easy, because bodies that have grown accustomed to certain food combinations find it difficult to get along without them, and rebel at a change. If these habits of diet are suddenly disturbed we may upset digestion, as well as create a feeling of dissatisfaction which is equally harmful to physical well-being. The wise housekeeper will therefore make her changes gradually. In reducing meat in the diet of a family that has been used to having meat twice a day, it will be well to start out with meat once a day and keep up this régime for a couple of weeks. Then drop meat for a whole day, supplying in its stead a meat substitute dish that will furnish the same nutriment. After a while you can use meat substitutes at least twice a week without disturbing the family's mental or physical equilibrium. It would be well also to introduce dishes that extend the meat flavor, such as stews combined with dumplings, hominy, or rice; pot pies or short cakes with a dressing of meat and vegetables; meat loaf, souffle or croquettes in which meat is combined with bread crumbs, potato or rice. Meat eating is largely a matter of flavor. If flavor is supplied, the reduction of meat in the diet can be made with little annoyance. Nutrition can always be supplied in the other dishes that accompany the meal, as a certain proportion of protein is found in almost every food product. The meat that we use to obtain flavor in sauces and gravies need not be large in quantity, nor expensive in cut. The poor or cheap cuts have generally more flavor than the expensive ones, the difference being entirely in texture and tenderness, freedom from gristle and inedible tissue. There are many cereals, such as rice, hominy, cornmeal, samp and many vegetable dishes, especially dried beans of all kinds, that are greatly improved by the addition of meat sauce and when prepared in this way may be served as the main dish of a meal. Dr. Harvey W. Wiley has stated that the meat eating of the future will not be regarded as a necessity so much as it has been in the past, and that meat will be used more as a condimental substance. Europe has for years used meat for flavor rather than for nutriment. It would seem that the time has come for Americans to learn the use of meat for flavor and to utilize more skillfully the protein of other foods. It may be difficult to convince the meat lover that he can radically reduce the proportion of meat in his diet without detriment to health. Many persons adhere to the notion that you are not nourished unless you eat meat; that meat foods are absolutely necessary to maintain the body strength. This idea is entirely without foundation, for the foods mentioned as meat substitutes earlier in this chapter can be made to feed the world, and feed it well--in fact, no nation uses so large a proportion of meat as America. The first step, therefore, in preparing ourselves to reduce meat consumption is to recognize that only a small quantity of meat is necessary to supply sufficient protein for adult life. The growing child or the youth springing into manhood needs a larger percentage of meat than the adult, and in apportioning the family's meat ration this fact should not be overlooked. The second step is to reduce the amount purchased, choosing cuts that contain the least waste, and by utilizing with care that which we do purchase. Fat, trimmings, and bones all have their uses and should be saved from the garbage pail. Careful buying, of course, depends on a knowledge of cuts, a study of the percentage of waste in each cut, and the food value of the different kinds of meat. Make a study of the different cuts, as shown in the charts on pages 36, 37, and armed with this knowledge go forth to the butcher for practical buying. Then comes the cooking, which can only be properly done when the fundamental principles of the cooking processes, such as boiling, braising, broiling, stewing, roasting and frying are understood. Each cut requires different handling to secure the maximum amount of nutriment and flavor. The waste occasioned by improper cooking is a large factor in both household and national economy. It has been estimated that a waste of an ounce each day of edible meat or fat in the twenty million American homes amounts to 456,000,000 pounds of valuable animal food a year. At average dressed weights, this amounts to 875,000 steers, or over 3,000,000 hogs. Each housekeeper, therefore, who saves her ounce a day aids in this enormous saving, which will mean so much in the feeding of our men on the fighting line. So the housekeeper who goes to her task of training the family palate to accept meat substitutes and meat economy dishes, who revolutionizes her methods of cooking so as to utilize even "the pig's squeak," will be doing her bit toward making the world safe for democracy. The following charts, tables of nutritive values and suggested menus have been arranged to help her do this work. The American woman has her share in this great world struggle, and that is the intelligent conservation of food. SELECTION OF MEAT BEEF--Dull red as cut, brighter after exposure to air; lean, well mottled with fat; flesh, firm; fat, yellowish in color. Best beef from animal 3 to 5 years old, weighing 900 to 1,200 pounds. Do not buy wet, soft, or pink beef. VEAL--Flesh pink. (If white, calf was bled before killed or animal too young.) The fat should be white. MUTTON--Best from animal 3 years old. Flesh dull red, fat firm and white. LAMB--(Spring Lamb 3 months to 6 months old; season, February to March.) Bones of lamb should be small; end of bone in leg of lamb should be serrated; flesh pink, and fat white. PORK--The lean should be fine grained and pale pink. The skin should be smooth and clear. If flesh is soft, or fat yellowish, pork is not good. SELECTION OF TOUGHER CUTS AND THEIR USES Less expensive cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking. Have the bones from rolled meats sent home to use for soups. Corned beef may be selected from flank, naval, plate or brisket. These cuts are more juicy than rump or round cuts. 1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top sirloin. 2. _For stew_ use shin, shoulder, top sirloin or neck. 3. _For steaks_ use flank, round or chuck. If these cuts are pounded, or both pounded and rubbed with a mixture of 1 part vinegar and 2 parts oil before cooking, they will be very tender. 4. _Soups_--Buy shin or neck. The meat from these may be utilized by serving with horseradish or mustard sauce, or combined with equal amount of fresh meat for meat loaf, scalloped dish, etc. DRY METHODS 1. _Roasting or Baking_--Oven roasting or baking is applied to roasts. Place the roast in a hot oven, or if gas is used, put in the broiling oven to sear the outside quickly, and thus keep in the juices. Salt, pepper and flour. If an open roasting pan is used place a few tablespoonfuls of fat and 1 cup of water in the pan, which should be used to baste the roast frequently. If a covered pan is used basting is unnecessary. Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra Turkey 20 min. to the lb. Chicken 30 min. to the lb. Duck 30 min. to the lb. Goose 30 min. to the lb. Game 30 min. to the lb. 2. _Broiling_--Cooking over or under clear fire. This method is used for chops or steaks. Sear the meat on both sides. Then reduce the heat and turn the meat frequently. Use no fat. _Time Table_--(Count time after meat is seared). 1/2 inch chops or steaks, 5 minutes 1 inch chops or steaks, 10 minutes 2 inch chops or steaks, 15 to 18 minutes 3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for broiling_ chops, steaks, etc. 4. _Sautéing_--Cooking in pan in small amount of fat. Commonly termed "frying." Used for steaks, chops, etc. _Time table same as for broiling._ MOIST METHODS 1. Boiling--Cooking in boiling water--especially poultry, salt meats, etc. 2. Steaming--A method of cooking by utilizing steam from boiling water, which retains more food value than any other. Too seldom applied to meats. 3. Frying--Cooking by immersion in hot fat at temperature 400 to 450 degrees Fahrenheit. Used for croquettes, etc. If a fat thermometer is not available, test by using small pieces of bread. Put into heated fat: A--For croquettes made from food requiring little cooking, such as oysters, or from previously cooked mixtures, as rice, fish or meat croquettes, bread should brown in one-half minute. B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread should brown in one minute. COMBINATION METHODS 1. Pot Roasting--Cooking (by use of steam from small amount of water) tough cuts of meat which have been browned but not cooked thoroughly. Season meat. Dredge with flour. Sear in hot pan until well browned. Place oil rack in pot containing water to height of one inch, but do not let water reach the meat. Keep water slowly boiling. Replenish as needed with boiling water. This method renders tough cuts tender, but requires several hours cooking. 2. Stewing--A combination of methods which draws part of flavor into gravy and retains part in pieces which are to be used as meat. Cut meat into pieces suitable for serving. Cover one-half of meat with cold water. Let stand one hour. Bring slowly to boiling point. Dredge other half of meat with flour and brown in small amount of fat. Add to the other mixture and cook slowly 1-1/2 to 2 hours, or until tender, adding diced vegetables, thickening and seasoning as desired one-half hour before cooking is finished. 3. Fricasseeing--Cooking in a sauce until tender, meat which has been previously browned but not cooked throughout. Brown meat in small amount of fat. Place in boiling water to cover. Cook slowly until tender. To 1 pint of water in which meat is cooked, add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cup milk, thoroughly blended. When at boiling point, add one beaten egg, 1 tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add cooked meat and serve. [Illustration: VEAL] Neck for stews. Shoulder for inexpensive chops. Sweetbread--broiled or creamed. Breast for roast or pot roast. Loin for roast. Rump for stews. Cutlet for broiling. [Illustration: BEEF] [Illustration: LAMB AND MUTTON] Neck--use for stews. Shoulder for cheaper chops. Breast for roast Ribs for chops or crown roast. Loin for roast. Flank for stews. Leg for cutlet and roast. [Illustration: PORK] Head for cheese. Shoulder same as ham but have it boned. Has same flavor and is much cheaper. Loin used for chops or roast. Ham for boiling, roasting or pan broiling. LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE | ANIMAL | ORGAN | SOURCE | METHODS OF COOKING -------------+------------+-------------------------- Brains | Sheep | Broiled or scrambled | Pork | with egg -------------+------------+-------------------------- | Veal | Heart | Pork | Stuffed, baked or broiled | Beef | -------------+------------+-------------------------- | Beef | Kidney | Lamb | Stewed or sauted | Veal | -------------+------------+------------------------- | Beef | Fried, boiled, sauted or Liver | Veal | broiled | Lamb | -------------+------------+------------------------- Sweetbreads | Young Veal | Creamed, broiled | Young Beef | -------------+------------+------------------------- Tail | Beef | Soup or boiled | Pork | -------------+------------+------------------------- Tongue | Beef | Boiled, pickled, corned | Pork | -------------+------------+------------------------- Tripe | Veal | Broiled or boiled -------------+------------+------------------------- Fat | All Animals| Fried out for cooking or | | soap making -------------+------------+------------------------- | | Pickled or boiled or used Pigs Feet | Pork | with meat from head | | for head cheese -------------+------------+-------------------------- COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES |Carbo- |Mineral| | Water |Protein| Fat |hydrate|Matter |Calories Name | % | % | % | % | % | per lb. -------------+-------+-------+-------+-------+-------+-------- Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950 Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720 Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310 Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300 Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209 Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923 Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252 Baked Beans | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583 Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620 Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490 String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92 Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182 Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940 THE ECONOMY OF MEAT AND MEAT SUBSTITUTES Don't buy more than your family actually needs. Study and know what the actual needs are, and you will not make unnecessary expenditures. Learn what the various cuts of meat are, what they can be used for, and which are best suited to the particular needs of your household. Study the timeliness of buying certain cuts of meats. There are days when prices are lower than normal. Always check the butcher's weights by watching him closely or by weighing the goods on scales of your own. Always buy a definite quantity. Ask what the pound rate is, and note any fractional part of the weight. Don't ask for "ten or twenty cents' worth." Select your meat or fish personally. There is no doubt that high retail prices are due to the tendency of many housewives to do their buying by telephone or through their servants. Test the freshness of meat and fish. Staleness of meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff. Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day's buying. A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs. If possible, buy meat trimmings. They cost 20 cents a pound and can be used in many ways. Buy the ends of bacon strips. They are just as nutritious as sliced bacon and cost 50 per cent. less. Learn to use drippings in place of butter for cooking purposes. Buy cracked eggs. They cost much less than whole ones and are usually just as good. Keep a stock pot. Drop into it all left-overs. These make an excellent basis for soup stock. Don't throw away the heads and bones of fish. Clean them and use them with vegetables for fish chowder or cream of fish soup. Study attractive ways of serving food. Plain, cheap, dishes can be made appetizing if they look attractive on the table. Experiment with meat substitutes. Cheese, dried vegetables and the cheaper varieties of fish can supply all the nutriment of meat at a much lower cost. Don't do your cooking "by guess." If the various ingredients are measured accurately, the dish will taste better and cost less. Don't buy delicatessen food if you can possibly avoid it. Delicatessen meals cost 15 per cent. more than the same meals cooked at home, and the food is not as nourishing. You pay for the cooking and the rent of the delicatessen store, as well as the proprietor's profit. Don't pay five or ten cents more a dozen for white eggs in the belief that they are superior to brown eggs. The food value of each is the same. The difference in shell color is due to the breed of hen. Tell the butcher to give you the trimmings of chicken, i.e., the head, feet, fat and giblets. They make delicious chicken soup. The feet contain gelatine, which gives soup consistency. Buy a tough, and consequently less expensive, chicken and make it tender by steaming it for three hours before roasting. Don't put meat wrapped in paper into the ice-box, as the paper tends to absorb the juices. Try to find a way to buy at least a part of your meats and eggs direct from the farm. You will get fresher, better food, and if it is sent by parcels post it can usually be delivered to your table for much less than city prices. MEAT ECONOMY DISHES MOCK DUCK 1 flank steak 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1 cup breadcrumbs 1 tablespoon onion juice 1 tablespoon chopped parsley 1/2 teaspoon poultry seasoning 1 pint boiling water 1/3 cup of whole wheat flour Reserve the water and the flour. Mix other ingredients. Spread on steak. Roll the steak and tie. Roll in the flour. Brown in two tablespoons of fat. Add the water--cover and cook until tender. BEEF STEW 1 lb. of meat from the neck, cross ribs, shin or knuckles 1 sliced onion 3/4 cup carrots 1/2 cup turnips 1 cup potatoes 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup flour 1 quart water Soak one-half of the meat, cut in small pieces, in the quart of water for one hour. Heat slowly to boiling point. Season the other half of the meat with salt and pepper. Roll in flour. Brown in three tablespoons of fat with the onion. Add to the soaked meat, which has been brought to the boiling point. Cook one hour or until tender. Add the vegetables, and flour mixed with half cup of cold water. Cook until vegetables are tender. HAM SOUFFLE 1-1/2 cups breadcrumbs 2 cups scalded milk 1-1/2 cups chopped cooked ham 2 egg yolks 1 tablespoon chopped parsley 1 teaspoon minced onion 1/2 teaspoon paprika 2 egg whites PARSLEY SAUCE 2 tablespoons butter 3 tablespoons flour 1 cup milk 1/2 teaspoon salt 2 tablespoons chopped parsley For the soufflé, cook together breadcrumbs and milk for two minutes. Remove from fire, add ham and mix well. Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika. Fold in, last of all, the egg whites whipped to a stiff, dry froth. Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley sauce, so that both can be served instantly when the soufflé is done; then it will not fall and grow tough. For the parsley sauce, melt the butter in saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat. BATTLE PUDDING BATTER 1 cup flour 1/2 cup milk 2 teaspoons baking powder 1 egg 4 tablespoons water 1/2 teaspoon salt FILLING 2 cups coarsely chopped cold cooked meat 1 tablespoon drippings 1 medium-sized potato 1 cup stock or hot water salt and pepper 1 small onion Any cold meat may be used for this. Cut it into inch pieces. Slice the onion and potato and fry in drippings until onion is slightly browned. Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy. Cook all together until potato is soft, but not crumbled; season with the pepper and salt. Thicken with a tablespoon of flour and turn into a pudding dish. Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown. CHINESE MUTTON 1 pint chopped cooked mutton 1 head shredded lettuce 1 can cooked peas 1/8 teaspoon pepper 1 tablespoon fat 1-1/2 cups broth 1 teaspoon of salt Cook 15 minutes. Serve as a border around rice. SHEPHERD'S PIE 2 cups chopped cooked mutton 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon curry powder 2 cups hominy 1 cup peas or carrots 1/2 pint of brown sauce or water Put meat and vegetables in baking dish. Cover with rice, hominy, or samp, which has been cooked. Bake until brown. SCALLOPED HAM AND HOMINY 2 cups hominy (cooked) 1 cup chopped cooked ham 1/3 cup fat 1/3 cup flour 1 teaspoon of salt 1/8 teaspoon mustard 1/8 teaspoon cayenne 1 egg 1 cup milk 1/2 cup water Melt the fat. Add the dry ingredients and the liquid slowly. When at boiling point, add hominy and ham. Stir in the egg. Place in a baking-dish. Cover with buttered crumbs. Bake until brown. BEEF LOAF 1 tablespoon lemon juice 1 tablespoon sour pickle 2 teaspoons salt 1/8 teaspoon cayenne 1 teaspoon celery salt To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 cup of hot tomato juice and pulp. Add seasoned meat. Chill and slice. May be served with salad dressing. BAKED HASH 1 cup chopped cooked meat 2 cups raw potato, cut fine 1 tablespoon onion juice 2 tablespoons chopped parsley 1/8 teaspoon pepper 1/4 cup drippings 1/2 cup gravy or water Melt fat in frying pan. Put in all the other ingredients. Cook over a slow fire for 1/2 hour. Fold and serve as omelet. MEAT SHORTCAKE 1-1/2 cups flour 1/2 teaspoon salt 3 tablespoons shortening 2 teaspoons baking powder 2 cups chopped, cooked meat 1 teaspoon onion juice 1/2 cup gravy or soup stock Salt and pepper 3/4 cup milk and water Mix flour, salt and baking powder. Rub in shortening, and mix to dough with milk and water. Roll out to quarter of an inch thickness, bake in layer cake tins. Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock. If stock is used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute. Serve as soon as put together. Cold cooked fish heated in cream sauce may be used for a filling instead of the meat. SCRAPPLE Place a pig's head in 4 quarts of cold water and bring slowly to the boil. Skim carefully and season the liquid highly with salt, cayenne and a teaspoon of rubbed sage. Let the liquid simmer gently until the meat falls from the bones. Strain off the liquid, remove the bones, and chop the meat fine. Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of liquid. Blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge. Stir in the chopped meat and pour in greased baking pans to cool. One-third buckwheat may be used instead of cornmeal, and any kind of chopped meat can be blended with the pork if desired. Any type of savory herb can also be used, according to taste. When scrapple is to be eaten, cut into one-half inch slices, dredge with flour, and brown in hot fat. FISH AS A MEAT SUBSTITUTE As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a "one-meal dish" requiring only bread and butter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cooking of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish. The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many housekeepers seems to be, to know what fish may best be selected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout. Fish is thoroughly cooked when the flesh flakes. For broiling or pan broiling, roll fish in flour or cornmeal, preferably the latter, which has been well seasoned with salt and cayenne. This causes the outside to be crisp and also gives added flavor. Leftover bits of baked or other fish may be combined with white sauce or tomato sauce, or variations of these sauces, and served as creamed fish, or placed in a greased baking dish, crumbs placed on top and browned and served as scalloped fish. Fish canapes, fish cocktail, fish soup or chowder; baked, steamed, broiled or pan broiled fish, entrees without number, and fish salad give opportunity to use it in endless variety. Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Leftover bits may also be utilized for salad, either alone with cooked or mayonaise salad dressing, or combined with vegetables such as peas, carrots, cucumbers, etc. The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foundation may be used as a basis for the salad. The appended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat substitute, so largely eaten by European epicures, but too seldom included in American menus. During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies. FISH SHORTCAKE 2 cups cooked meat or fish 1 cup gravy or water 1 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice 2 cups rye flour 1 teaspoon of salt 1/8 teaspoon cayenne 4 teaspoons baking powder 4 tablespoons fat 1 cup gravy, water or milk Place meat or fish and seasonings in greased dish. Make shortcake by sifting dry ingredients, cut in fat, and add liquid. Place on top of meat or fish mixture. Bake 30 minutes. CREOLE CODFISH 1 cup codfish, soaked over night and cooked until tender 2 cups cold boiled potatoes 1/3 cup pimento 2 cups breadcrumbs 1 cup tomato sauce Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole wheat flour. 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon onion juice, and, gradually 1 cup of tomato and juice Place the codfish, potatoes and pimento in a baking dish. Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown. CREAMED SHRIMPS AND PEAS 1 cup shrimps 1 cup peas 2 tablespoons fat 1 teaspoon salt 1/8 teaspoon cayenne 1-1/2 cups milk 2 tablespoons flour Melt fat, add dry ingredients, and gradually the liquid. Then add fish and peas. DRESSING FOR BAKED FISH 2 cups breadcrumbs 1/2 teaspoon salt 1/8 teaspoon pepper (cayenne) 1 teaspoon onion juice 1 tablespoon parsley 1 tablespoon chopped pickle 1/4 cup fat Mix well and fill fish till it is plump with the mixture. SHRIMP AND PEA SALAD 1 cup cooked fish 1 cup celery 2 tablespoons pickle 1 cup salad dressing 1 cup peas FOR DRESSING 1 egg 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon mustard 2 tablespoons fat 3/4 cup milk 1/4 cup vinegar 2 tablespoons corn syrup Directions for making dressing: Mix all ingredients. Cook over hot water until consistency of custard. FISH CHOWDER 1/4 lb. fat salt pork 1 onion 2 cups fish 2 teaspoons salt 1/8 teaspoon pepper Water to cover 2 cups potatoes, diced Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1 dozen water crackers. BAKED FINNAN HADDIE 1/2 cup each of milk and water, boiling hot 1 fish Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat and bake 25 minutes. One tablespoon chopped parsley on top. FISH CROQUETTES 1 cup of cooked fish 1-1/2 cups mashed potato 1 tablespoon parsley 1 egg 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon celery seed 1 teaspoon lemon juice Shape as croquette and bake in a moderate oven 25 minutes. CLAMS A LA BECHAMEL 1 cup chopped clams 1-1/2 cups milk 1 bay leaf 3 tablespoons fat 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon nutmeg 1 tablespoon chopped parsley 1 teaspoon lemon juice Yolks of 2 eggs 1/2 cup breadcrumbs Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes. SCALLOPED SHRIMPS 1/4 cup fat 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup cooked shrimps 1/2 cup cheese 1/2 cup celery stalk 1 cup milk Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve. ESCALLOPED SALMON 1 large can salmon 1/2 doz. soda crackers 2 cups thin white sauce Salt, pepper 1 hard-boiled egg Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter. Bake in a moderate oven for 30 minutes, or until the top is well browned. Fish for Frying.--Brook trout, black bass, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish. Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea bass, pickerel, red snapper, salt and fresh mackerel, haddock, halibut, salmon, sheepshead. Fish for Baking.--Black bass, bluefish, haddock, halibut, fresh mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel, shad, muskellunge. Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano, salmon steak, black bass, smelts, sea bass steaks, whitefish steaks, trout steaks, shad roe, shad (whole). CHEESE AS A MEAT SUBSTITUTE CHEESE AND BREAD RELISH 2 cups of stale breadcrumbs 1 cup of American cheese, grated 2 teaspoons of salt 1/8 teaspoon of pepper 2 cups of milk 1 egg 2 tablespoons of fat Mix well. Bake in a greased dish in moderate oven for 25 minutes. WELSH RAREBIT 1 cup of cheese 1 cup of milk 1/4 teaspoon of mustard 1/8 teaspoon of pepper 2 tablespoons of flour 1 teaspoon of fat 1 teaspoon of salt 1 egg Put milk and cheese in top of double boiler over hot water. Heat until cheese is melted. Mix other ingredients. Add to cheese and milk. Cook five minutes, stirring constantly, and serve at once on toast. MACARONI WITH CHEESE Over 1 cup macaroni, boiled in salted water, pour this sauce: 2 tablespoons flour 2 tablespoons fat 1 cupful milk 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup grated American cheese Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling point. Add cheese. Stir until melted. Pour over macaroni. CHEESE AND CABBAGE 2 cups cooked cabbage 1/4 cup fat 1/4 cup flour 1/8 teaspoon cayenne 1-1/2 cups milk 1 cup grated cheese 1 teaspoon salt Melt fat, add dry ingredients. Add milk gradually. When at boiling point, add cheese. Pour over cabbage in greased dish and bake 20 minutes. Buttered crumbs may be put on top before baking if desired. NUT AND CHEESE CROQUETTES 2 cups stale breadcrumbs 1 cup milk 1 yolk of egg 1 cup chopped nuts 1/8 teaspoon salt 1/8 teaspoon cayenne 1/2 cup grated cheese Shape and roll in dried breadcrumbs. Bake 20 minutes. CHEESE WITH TOMATO AND CORN 1 tablespoon fat 3/4 cup cooked corn 1/2 cup tomato purée 1 teaspoon salt 2 cups grated cheese 1/4 cup pimento 1 egg 1/2 teaspoon paprika Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, add yolk. Cook till thick. Serve on toast. CHEESE AND CELERY LOAF 1/2 loaf thinly sliced bread 1 cup cheese 1/2 teaspoon salt 1/4 teaspoon cayenne 1/4 cup fat 1 teaspoon Worcestershire sauce 2 eggs 1/2 cup milk 1/2 cup cooked celery knob or celery Mix all ingredients except milk and bread. Spread on bread. Pile in baking dish. Pour milk over the mixture. Bake in a moderate oven until firm in center. Serve hot. FARINA AND CHEESE ENTREE 1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon cayenne Mix all thoroughly. Bake in greased dish 30 minutes. BOSTON ROAST 1 teaspoon onion juice 1 cup grated cheese 1 teaspoon salt 1/8 teaspoon cayenne 1 cup beans (kidney) About 1 cup breadcrumbs Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Bake 30 minutes. Serve with tomato sauce. SPINACH LOAF 1 cup spinach 1 cup cheese 1/8 teaspoon cayenne 1/2 cup breadcrumbs 1 tablespoon fat 1/4 teaspoon salt Mix and bake in greased dish 20 minutes. CHEESE FONDUE 1 cup breadcrumbs 1 cup milk 1 cup cheese 1 egg 2 tablespoons fat 1/8 teaspoon salt Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes. RICE-CHEESE RAREBIT 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1-1/2 cups tomato juice and pulp 1 cup cheese 1 cup cooked rice 1/8 teaspoon cayenne Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot. POLENTA 1 cup cooked cornmeal mush 1/2 teaspoon salt 1/2 cup cheese 1/8 teaspoon pepper While mush is hot place ingredients in layers in baking dish. Bake 20 minutes. CHEESE SAUCE 1/4 cup fat 1/2 cup flour 1 teaspoon salt 2 cups milk 1/2 cup cheese 1/4 teaspoon cayenne Prepare same as tomato sauce. Serve with rice or spaghetti. TOMATO CHEESE SAUCE 1 pt. milk 1/2 teaspoon soda 2/3 cup flour 2 tablespoons fat 1 pt. tomatoes 1 cup cheese For both the sauces, melt fat, add dry ingredients and, gradually, the liquid. When at boiling point, add cheese and serve. This is an excellent sauce for fish. CHEESE SAUCE ON TOAST 1/4 cup fat 1/2 teaspoon salt 1 pint milk 1/4 cup flour 1/4 teaspoon cayenne 1 cup cheese Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven. CHEESE MOLD 1/2 pint cottage cheese 1/4 cup green peppers, chopped 1/2 cup condensed milk 1/8 teaspoon of cayenne 1 tablespoon of gelatine 2 tablespoons of cold water 1 teaspoon salt Soak the gelatine in the cold water until soft. Dissolve over hot water. Add the other ingredients. Chill. Serve as a salad or as a lunch or supper entrée. CHEESE SOUP 1 quart milk or part stock 1/4 cup flour 1 teaspoon salt 1/4 cup fat 1 cup cheese 1/4 tablespoon paprika Cream fat and flour; add gradually the liquid, and season. When creamy and ready to serve, stir in the cheese, grated. CHEESE BISCUIT 1 cup flour 1/4 teaspoon salt 1/2 cup water 3 teaspoons baking powder 1 tablespoon butter or fat 8 tablespoons grated cheese Mix like drop baking powder biscuit. Bake 12 minutes in hot oven. This recipe makes twelve biscuits. They are excellent to serve with a vegetable salad as they are high in nutrition. CELERY-CHEESE SCALLOP 1-1/2 cups breadcrumbs 2 cups milk 3 cups chopped celery 1 cup shaved cheese Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and sprinkle with salt and pepper. Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery water. Bake for 30 minutes. MEAT SUBSTITUTE DISHES CORN AND OYSTER FRITTERS 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk 1 egg 6 oysters 2 full tablespoons Kornlet Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry in deep fat, using a tablespoonful to an oyster. SALMON LOAF 2 cups cooked salmon 1 cup grated breadcrumbs 2 beaten eggs 1/2 cup milk 1/2 teaspoon paprika 1/2 teaspoon salt 1 tablespoon chopped parsley 1 teaspoonful onion juice Mix thoroughly. Bake in greased dish 30 minutes. BAKED LENTILS Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish. Dot with fat. Bake for 30 minutes. HOMINY CROQUETTES 1 cup of cooked hominy 1/2 cup nuts 1 tablespoon corn syrup 1 teaspoon of salt 1/8 teaspoon of pepper 1 egg 1 tablespoon melted fat Mix and roll in dried breadcrumbs and bake in oven 20 minutes. MEATLESS SAUSAGE 1 cup soaked and cooked dried peas, beans, lentils or lima beans 1/2 cup dried breadcrumbs 1/4 cup fat 1 egg 1/2 teaspoon salt 1 teaspoon sage Mix and shape as sausage. Roll in flour and fry in dripping. RICE AND NUT LOAF 1 cup boiled rice or potato 1 cup peanuts 2/3 cup dried breadcrumbs 3/4 cup milk 2 teaspoons salt 1/8 teaspoon pepper 1/8 teaspoon cayenne 2 tablespoons fat Mix well. Bake in greased pan 30 minutes. SOY BEAN CROQUETTES 2 cups baked or boiled soy beans 1-1/2 tablespoons molasses 2 tablespoons butter or drippings 1 teaspoon salt 1 tablespoon vinegar Pepper to taste 1 egg 1 scant cup breadcrumbs When the beans are placed on to boil, put tablespoon fat and half an onion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beating the egg white before adding. Form into balls or cylinders, dip in the leftover egg yolk, to which a few drops of water have been added, and then coat with stale bread or cracker crumbs. Be sure the croquettes are well covered, then fry brown. Serve with cream sauce or with scalloped or stewed tomatoes. With a green salad, this is a complete meal. LEGUME LOAF 1/3 cup dried breadcrumbs 2 tablespoons corn syrup 1 egg 1 teaspoon salt 1/8 teaspoon pepper 2 teaspoons chopped nuts 1 teaspoon onion juice 3 tablespoons fat 3/4 cup milk 1/2 cup pulp from peas, beans or lentils, soaked and cooked until tender Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish added. VEGETABLE LOAF One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add: 2 eggs 3/4 cup dried breadcrumbs 2 teaspoons poultry seasoning 2 teaspoons celery salt 1/2 cup whole wheat flour 1-1/2 cups tomato juice and pulp 2 teaspoons onion juice 1/2 teaspoon salt 2 cups chopped peanuts Mix thoroughly. Place in greased baking dish. Bake 30 minutes. KIDNEY BEAN SCALLOP Two cups kidney beans, soaked over night. Cook until tender. Drain. To each 2 cups of beans, add: 2 tablespoons fat 1 tablespoon chopped onion 1/4 cup tomato pulp 1 teaspoon salt 1/8 teaspoon pepper Mix thoroughly. Place in greased baking dish. Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat. Bake 30 minutes in moderate oven. VENETIAN SPAGHETTI 1 cup cooked spaghetti or macaroni 1 cup carrots 1 cup turnips 1 cup cabbage 2 cups milk 1/2 cup onions 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/2 cup chopped peanuts Pepper Cook spaghetti until tender (about 30 minutes). Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added. Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk. When all of milk is added, add peanuts. Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce. Repeat, and place in moderately hot oven 30 minutes. HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT 3 tablespoons of horseradish 1 tablespoon vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne 1/2 cup of thick, sour cream, and 1 tablespoon corn syrup, or 4 tablespoons of condensed milk Mix and chill. BROWN SAUCE FOR LEFTOVER MEATS 1/3 cup drippings 1/4 cup of whole wheat flour 1/8 teaspoon pepper 1-1/2 cups meat stock or water 1 teaspoon salt Melt the fat and brown the flour in it. Add the salt and pepper and gradually the meat stock or water. If water is used, add 1 teaspoon of kitchen bouquet. This may be used for leftover slices or small pieces of any kind of cooked meat. FOOD WILL WIN THE WAR DON'T WASTE IT "_To provide adequate supplies for the coming year is of absolutely vital importance to the conduct of the war, and without a very conscientious elimination of waste and very strict economy in our food consumption, we cannot hope to fulfill this primary duty._" _WOODROW WILSON._ [Illustration] SAVE SUGAR _REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICAL RECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES._ One ounce of sugar less per person, per day, is all our Government asks of us to meet the world sugar shortage. One ounce of sugar equals two scant level tablespoonfuls and represents a saving that every man, woman and child should be able to make. Giving up soft drinks and the frosting on our cakes, the use of sugarless desserts and confections, careful measuring and thorough stirring of that which we place in our cups of tea and coffee, and the use of syrup, molasses or honey on our pancakes and fritters will more than effect this saving. It seems but a small sacrifice, if sacrifice it can be called, when one recognizes that cutting down sugar consumption will be most beneficial to national health. The United States is the largest consumer of sugar in the world. In 1916 Germany's consumption was 20 lbs. per person per year, Italy's 29 to 30 lbs., that of France 37, of England 40, while the United States averaged 85 lbs. This enormous consumption is due to the fact that we are a nation of candy-eaters. We spend annually $80,000,000 on confections. These are usually eaten between meals, causing digestive disturbances as well as unwarranted expense. Sweets are a food and should be eaten at the close of the meal, and if this custom is established during the war, not only will tons of sugar be available for our Allies, but the health of the nation improved. The average daily consumption of sugar per person in this country is 5 ounces, and yet nutritional experts agree that not more than 3 ounces a day should be taken. The giving up of one ounce per day will, therefore, be of great value in reducing many prevalent American ailments. Flatulent dyspepsia, rheumatism, diabetes, and stomach acidity are only too frequently traced to an oversupply of sugar in our daily diet. Most persons apparently think of sugar merely as a sweetening agent, forgetting entirely the fact that it is a most concentrated food. It belongs to what is called the carbohydrate group, upon which we largely depend for energy and heat. It is especially valuable to the person doing active physical work, the open-air worker, or the healthy, active, growing child, but should be used sparingly by other classes of people. Sugar is not only the most concentrated fuel food in the dietary, but it is one that is very readily utilized in the body, 98 per cent. of it being available for absorption, while within thirty minutes of the time it is taken into the system part of it is available for energy. As a food it must be supplied, especially to the classes of people mentioned above, but as a confection it can well be curtailed. When it is difficult to obtain, housekeepers must avail themselves of changed recipes and different combinations to supply the necessary three ounces per day and to gain the much-desired sweet taste so necessary to many of our foods of neutral flavor with which sugar is usually combined. Our grandmothers knew how to prepare many dishes without sugar. In their day lack of transportation facilities, of refining methods and various economic factors made molasses, sorghum, honey, etc., the only common methods of sweetening. But the housekeeper of to-day knows little of sweetening mediums except sugar, and sugar shortage is to her a crucial problem. There are many ways, however, of getting around sugar shortage and many methods of supplying the necessary food value and sweetening. By the use of marmalades, jams and jellies canned during the season when the sugar supply was less limited, necessity for the use of sugar can be vastly reduced. By the addition to desserts and cereals of dried fruits, raisins, dates, prunes and figs, which contain large amounts of natural sugar, the sugar consumption can be greatly lessened. By utilizing leftover syrup from canned or preserved fruits for sweetening other fruits, and by the use of honey, molasses, maple sugar, maple syrup and corn syrup, large quantities of sugar may be saved. The substitution of sweetened condensed milk for dairy milk in tea, coffee and cocoa--in fact, in all our cooking processes where milk is required--will also immeasurably aid in sugar conservation. The substitutes mentioned are all available in large amounts. Honey is especially valuable for children, as it consists of the more simple sugars which are less irritating than cane sugar, and there is no danger of acid stomach from the amounts generally consumed. As desserts are the chief factor in the use of quantities of sugar in our diet, the appended recipes will be of value, as they deal with varied forms of nutritious, attractive sugarless desserts. It is only by the one-ounce savings of each individual member of our great one hundred million population that the world sugar shortage may be met, and it is hoped every housekeeper will study her own time-tested recipes with the view of utilizing as far as possible other forms of sweetening. In most recipes the liquid should be slightly reduced in amount and about one-fifth more of the substitute should be used than the amount of sugar called for. With a few tests along this line one will be surprised how readily the substitution may be made. If all sweetening agents become scarce, desserts can well be abandoned. Served at the end of a full meal, desserts are excess food except in the diet of children, where they should form a component part of the meal. [Illustration] SUGARLESS DESSERTS CRUMB SPICE PUDDING 1 cup dry bread crumbs 1 pint hot milk Let stand until milk is absorbed. 1/4 teaspoon salt 1/2 cup molasses 1/4 teaspoon cinnamon 1 egg 1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger 2/3 cup raisins, dates and prunes (steamed 5 minutes) Mix and bake 45 minutes. TAPIOCA FRUIT PUDDING 1/2 cup pearl tapioca or sago 3 cups water 1/4 lb. dried apricots, prunes, dates or raisins 1/8 teaspoon salt 2 tablespoons fat 1/2 cup corn syrup Soak fruit in water 1 hour. Add other ingredients. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes. MARMALADE PUDDING 6 slices stale bread 1/4 cup fat 2 egg yolks 1 tablespoon corn syrup 1/8 teaspoon salt 1 cup milk 1 cup marmalade or preserves Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes. PRUNE ROLL 2 cups whole wheat flour 1/2 cup milk 1 tablespoon fat 2 tablespoons sugar 1/8 teaspoon salt 1 egg 1/2 lb. washed and scalded prunes, dates, figs or raisins 2 teaspoons baking powder To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1 tablespoon corn syrup. Bring to boiling point. Serve as sauce for prune roll. MARMALADE BLANC MANGE 1 pint milk 1/8 cup cornstarch 2 yolks of eggs 1/3 cup orange marmalade 1/2 teaspoon vanilla Few grains of salt Mix cornstarch with 1/4 cup of cold milk. Scald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade. Two ounces grated chocolate and 1/3 cup corn syrup may be substituted for marmalade. COFFEE MARSHMALLOW CREAM 2 cups strong boiling coffee 2 tablespoons gelatine (granulated) 2 tablespoons cold water 1/4 cup corn syrup 1 cup condensed milk 1/2 teaspoon vanilla Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling. FRUIT PUDDING 2 cups of left-over canned fruit or cooked dried fruit 2 cups of the juice or water 1/4 cup corn syrup 2 tablespoons gelatine 1 tablespoon lemon juice Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold. CEREAL AND DATE PUDDING 1 cup cooked cereal 2 cups milk 1-1/2 tablespoons fat 1 cup dates 1/4 cup corn syrup 1/2 teaspoon salt 1 teaspoon grated lemon rind 1/2 teaspoon vanilla 1 egg Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup. BAKED APPLES WITHOUT SUGAR Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce. APPLES AND POPCORN Core apples. Cut just through the skin around the center of the apple. Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30 minutes. MAPLE RICE PUDDING 1/2 cup rice 1-1/2 cups milk 1/4 teaspoon cinnamon 1/8 teaspoon salt 1/3 cup maple syrup 1/2 cup raisins 1 egg Cook in top of double boiler or in steamer 35 minutes. ECONOMY PUDDING 1 cup cooked cereal 1/2 cup corn syrup 1/4 teaspoon mapline 1/2 cup milk 1/2 cup chopped nuts 1/2 cup raisins or dates 1 egg Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes. OATMEAL AND PEANUT PUDDING 2 cups cooked oatmeal 1 cup sliced apple 1 cup peanuts 1/2 cup raisins 1/3 cup molasses 1/2 teaspoon cinnamon 1/8 teaspoon salt Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish. CHOCOLATE BLANC MANGE 1 pint milk 1/3 cup cornstarch 1/3 cup corn syrup 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 2 oz. grated chocolate Mix cornstarch with 1/4 cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts. OATMEAL FRUIT PUDDING 2 cups cooked oatmeal 1/8 cup molasses 1 cup raisins 1/8 teaspoon salt 1/2 cup chopped nuts 1 egg (beaten) Mix well. Bake in greased baking dish 30 minutes JELLIED PRUNES 1/2 lb. prunes 2-1/2 cups cold water 2 tablespoons granulated gelatine 1/2 cup corn syrup or 1/4 cup sugar 2 teaspoons grated lemon or orange rind Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in 1/2 cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold. APPLE PORCUPINES Core 6 apples. Cut line around apple just through skin. Fill center with mixture of one-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup or honey. Bake 30 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcupine quills. SCALLOPED FRUIT PUDDING 2 tablespoons melted fat 2 cups crumbs 1/2 cup of fruit juice or water 1/4 cup corn syrup 2 cups of left-over canned or cooked dried fruit Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven. PRUNE FILLING FOR PIE 1/2 lb. pitted prunes 1/3 cup corn syrup, or 2 tablespoons sugar 1 cup water 2 teaspoons lemon rind 1/2 tablespoon fat 1 tablespoon cornstarch Wash and scald prunes. Soak ten minutes in the water. Simmer until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry. APPLE AND DATE FILLING 2 cups apples 1 cup dates 1 tablespoon, fat 1 teaspoon lemon rind 1/4 cup water Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, etc. LEMON FILLING FOR PIE 1-1/2 cups corn syrup 1-1/2 cups water 1/3 cup cornstarch 2 eggs 1 tablespoon lemon rind 1/2 cup lemon juice (2 lemons) 1/8 teaspoon salt Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling--hot or cold. SOUR CREAM FILLING FOR CAKE 1 cup sour cream (heated) 1 cup chopped nuts 2 tablespoons corn syrup 1 teaspoon gelatine 2 tablespoons cold water Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned. MOCK MINCE MEAT FILLING FOR PIE 1 cup cranberries, chopped 1 cup raisins 1 cup corn syrup 2 tablespoons flour mixed with 1/4 cup cold water 2 tablespoons fat Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts. PUMPKIN FILLING FOR PIE 2 cups stewed pumpkin 1 cup corn syrup 1 egg 2 tablespoons flour 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1/4 teaspoon allspice 1/8 teaspoon ginger 1 teaspoon vanilla 1/8 teaspoon salt 1-1/2 cups milk Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue. MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE 2 egg whites 2 tablespoons corn syrup Beat whites until very stiff. Add corn syrup by folding in. Do not beat. WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE 1 cup corn syrup 2 cups water 2 cups raisins 2 tablespoons fat 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole wheat flour 1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan. SOUR MILK GINGER BREAD 2 tablespoons fat 1/4 cup molasses 1 egg 1/2 teaspoon salt 1/2 cup sour milk 1 teaspoon soda 2 cups whole wheat flour 1 teaspoon ginger Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 minutes or loaf 40 minutes. MAPLE CAKE 1/4 cup fat 1 cup corn syrup 1-1/2 teaspoons mapline 1 egg 1 teaspoon baking powder 1-1/4 cups whole wheat flour 1/4 teaspoon soda 1/4 cup milk 1/2 teaspoon vanilla 1/2 cup coarsely cut nuts Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients and add alternately with milk. Add flavoring and nuts last. Beat well. Bake 20 minutes in layer pan. This quantity makes one layer. COCOANUT SURPRISE 6 slices of bread cut in half 1/2 cup of milk 1 egg yolk 1 tablespoon corn syrup 2 tablespoons cocoanut Tart jelly Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying pan, with small amount of fat. Spread with currant or other tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as cakes. SOY BEAN WAFERS 1 cup soy beans, finely chopped 1/2 cup butter or shortening 1/4 cup sugar 1/3 cup corn syrup 1/2 teaspoon lemon or vanilla 1/2 cup flour 1 egg 2 teaspoons baking powder Soak beans over night, boil for 1 hour. Drain. Cool and put through food-chopper. Cream butter and sugar, add beans, egg. Sift flour with baking powder and add to first mixture. Drop by teaspoonfuls on a baking sheet and bake 8 minutes in a hot oven. APPLE SPICE CAKE 1/2 cup fat 1/2 cup sugar 1 beaten egg 1/3 cup molasses 1/2 cup tart apple sauce 1/2 cup raisins, dates, prunes or currants (chopped) 1-1/2 cups flour 1/2 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon nutmeg Cream fat and sugar. Add egg. Alternate dry ingredients (which have been sifted together) with the liquid. Add fruit last. Beat well. Bake as loaf about 15 minutes, or in muffin pans about 25 minutes. CRISP GINGER COOKIES 1 cup of molasses 2 tablespoons of fat 1 teaspoon soda and 1 teaspoon water (hot) 1 cup of flour 1 tablespoon ginger 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/2 teaspoon salt About 3 cups flour Heat molasses and fat until fat is melted. Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water. Combine all and add enough more flour to make dough stiff enough to roll out. Bake 12 to 15 minutes in moderate oven. SOFT CINNAMON COOKIES 1 cup molasses 2 tablespoons fat 1/2 cup boiling water 1 cup flour 1 teaspoon soda 1/2 teaspoon ginger 2 tablespoons cinnamon 1/8 teaspoon salt 1/2 teaspoon of cloves Mix molasses, fat, and boiling water. Sift dry ingredients. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven. WARTIME FRUIT CAKE 1 cup honey or corn syrup 1 tablespoon fat 1 egg 2 cups flour 1 teaspoon cinnamon 1 teaspoon cloves 1/8 teaspoon salt 1 cup chopped dates, figs, prunes or raisins 3/4 teaspoon soda 2/3 cup milk Cream fat, honey and egg. Sift dry ingredients. Add alternately with milk. Bake in loaf 45 minutes in moderate oven. HOT WATER GINGER CAKES 1-1/2 cup molasses 3/4 cup boiling water 2-1/2 cups flour 1-1/8 teaspoons soda 1-1/2 teaspoons ginger 3/4 teaspoon salt 1/4 cup fat Sift dry ingredients. Mix fat, molasses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased muffin pans. Bake twenty to thirty minutes in moderate oven. SPICED OATMEAL FRUIT CAKES 1-3/4 cups whole wheat flour 3/4 cup cooked oatmeal 2/3 cup corn syrup 1/2 cup raisins, dates, prunes or figs 1/4 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 3 tablespoons fat Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes. FRUIT WONDER CAKES 1 doz. salted wafers 1/3 cup chopped dates 1/3 cup chopped nuts 1 egg white 2 tablespoons corn syrup 1/2 teaspoon vanilla Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown. SUGARLESS CANDIES FRUIT PASTE 2 teaspoons gelatine 2 tablespoons cold water 1/3 cup corn syrup 2 teaspoons cornstarch 1/4 cup chopped nuts 1/2 cup chopped dates 1/2 cup chopped raisins 1/4 teaspoon vanilla Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar. WARTIME TAFFY 2 cups corn syrup 1/2 teaspoon soda 1 teaspoon water 2 tablespoons vinegar Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold. PEANUT BRITTLE 1 cup corn syrup 1 tablespoon fat 1 cup peanuts Boil syrup and fat until brittle when tested in cold water. Grease a pan, sprinkle the roasted and shelled peanuts in it, making an even distribution, then turn in the syrup. When almost cold mark into squares. Cocoanut, puffed wheat or puffed rice may be used for candy instead of peanuts. RAISIN AND PEANUT LOAF Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade. Moisten with molasses just enough so that the mixture can be molded into a loaf. Chill, cut and serve as candy. Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat. POPCORN BALLS AND FRITTERS 1 cup corn syrup 2 tablespoons vinegar Popcorn Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into balls with oiled hands, or if fritters are desired, roll out the mass while warm and cut out with a greased cutter. COCOANUT LOAF 1 cup shredded cocoanut 1/2 cup chopped dates 1/4 cup corn syrup 1/8 teaspoon mapline Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch. STUFFED DATES Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon of lemon juice and two tablespoons of cream cheese. Remove stones from fine large dates, and in their place insert a small roll of the cheese mixture. These are nice in place of candy or can be served with salad. FRUIT LOAF 1/2 cup raisins 1/2 cup nuts 2 tablespoons honey, maple syrup or corn syrup 1/2 cup figs or dates Put fruit and nuts through the food chopper, using the coarsest blade. Add enough syrup or honey to make a stiff loaf. Place in the refrigerator for one hour; slice and serve in place of candy, rolling each slice in cornstarch. STUFFED FIGS Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-quarter cup of the pulp and one-quarter cup of finely chopped crystalized ginger, a teaspoon of grated orange or lemon rind; and a tablespoon of lemon juice. Fill the figs with mixture, stuffing them so that they look plump. SUGARLESS PRESERVES QUINCE OR PEAR PRESERVES 1 lb. fruit 1 cup corn syrup 1/4 lb. ginger root or 2 oz. crystalized ginger Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root. APPLE, QUINCE, PEACH, PEAR OR PLUM JAM 1 cup left-over cooked fruit or pulp from skins and core 3/4 cup corn syrup 2 tablespoons vinegar 1/2 teaspoon mixed ground spices, allspice, cloves and nutmeg Cook slowly until thick. PUMPKIN OR CARROT MARMALADE Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses. GRAPE JUICE 5 lb. grapes 1 pint water 1 cup corn syrup Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax. SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES 1 cup corn syrup 2 oz. stick cinnamon 12 allspice berries 6 whole cloves 1/4 cup vinegar Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, etc., are used, steam for 20 minutes before adding to syrup. SYRUP FOR CANNED FRUIT 1 cup corn syrup 1 cup water Bring to boiling point. Use same as sugar and water syrup. SYRUP FOR PRESERVED FRUIT 2 cups crystal corn syrup For each three pounds of fruit 1/2 cup water Use same as water and sugar syrup. CRANBERRY JELLY 1 pint cranberries 1/2 cup water About 1 cup corn syrup Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water. APRICOT AND RAISIN MARMALADE 1 cup of apricots 1-1/2 cups cold water 1 cup corn syrup 1/2 cup chopped seeded raisins 1 teaspoon orange rind Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 minutes) until slightly thick. Place in sterile jars or glasses and seal. [Illustration] SAVE FAT _REASONS WHY OUR GOVERNMENT ASKS US TO SAVE FAT, WITH PRACTICAL RECIPES FOR FAT CONSERVATION_ With the world-wide decrease of animal production, animal fats are now growing so scarce that the world is being scoured for new sources of supply. Our Government has asked the housewife to conserve all the fats that come to her home and utilize them to the best advantage. To this end it is necessary to have some knowledge of the character of different fats and the purposes to which they are best adapted. The word fat usually brings to one's mind an unappetizing chunk of meat fat which most persons cannot and will not eat, and fatty foods have been popularly supposed to be "bad for us" and "hard to digest." Fats are, however, an important food absolutely essential to complete nutrition, which repay us better for the labor of digestion than any other food. If they are indigestible, it is usually due to improper cooking or improper use; if they are expensive, it is merely because they are extravagantly handled. The chief function of fatty food is to repair and renew the fatty tissues, to yield energy and to maintain the body heat. The presence of fat in food promotes the flow of the pancreatic juice and bile, which help in the assimilation of other foods and assist the excretory functions of the intestine. These are badly performed if bile and other digestive fluids are not secreted in sufficient quantity. The absence of fat in the diet leads to a state of malnutrition, predisposing to tuberculosis, especially in children and young persons. It is claimed that the most serious food shortage in Germany is fat; that the civilian population is dying in large numbers because of the lack of it, and that Von Hindenburg's men will lose out on the basis of fat, rather than on the basis of munitions or military organization. Worst of all is the effect of fat shortage on the children of the nation. Leaders of thought all over Europe assert that even if Germany wins, Germany has lost, because it has sapped the strength of its coming generation. The term fat is used to designate all products of fatty composition and includes liquid fats such as oils, soft fats such as butter, and hard fats such as tallow. While all fats have practically the same energy-value, they differ widely from each other in their melting point, and the difference in digestibility seems to correspond to the difference in melting point. Butter burns at 240 degrees Fahrenheit, while vegetable oils can be heated as high as 600 degrees Fahrenheit, furnishing a very high temperature for cooking purposes before they begin to burn. The scorching of fat not only wastes the product, but renders it indigestible, even dangerous to some people, and for this reason butter should never be used for frying, as frying temperature is usually higher than 240 degrees. It is well to choose for cooking only those fats which have the highest heat-resisting qualities because they do not burn so easily. Beginning with the lowest burning point, fats include genuine butter, substitute butters, lard and its substitutes, and end with tallow and vegetable oils. Of the latter, there is a varied selection from the expensive olive oil to the cheaper cottonseed, peanut, cocoanut and corn oils and their compounds and the hydrogenated oils. The economy of fat, therefore, depends on the choice of the fat used for the various cooking processes as well as the conservation of all fatty residue, such as crackling, leftover frying fats and soup fat. For cooking processes, such as sauteing (pan frying), or deep fat frying, it is best to use the vegetable and nut oils. These are more plentiful, and hence cheaper than the animal fats; the latter, however, can be produced in the home from the fats of meats and leftover pan fats, which should not be overlooked as frying mediums. Butter and butter substitutes are best kept for table use and for flavoring. The hydrogenated oils, home-rendered fats, lard and beef and mutton suet can be used for shortening fats. In the purchase of meats, the careful housewife should see that the butcher gives her all the fat she pays for, as all fats can be rendered very easily at home and can be used for cooking purposes. Butchers usually leave as large a proportion of fat as possible on all cuts of meat which, when paid for at meat prices, are quite an expensive item. All good clear fat should, therefore, be carefully trimmed from meats before cooking. Few people either like or find digestible greasy, fat meats, and the fat paid for at meat prices, which could have been rendered and used for cooking, is wasted when sent to table. There are various methods of conserving fat. First, the economical use of table fats; second, the saving of cooking; and third, the proper use of all types of fat. Economy in the use of table fats may best be secured by careful serving. One serving of butter is a little thing--there are about sixty-four of them in a pound. In many households the butter left on the plates probably would equal a serving or one-fourth of an ounce, daily, which is usually scraped into the garbage pail or washed off in the dishpan. But if everyone of our 20,000,000 households should waste one-fourth of an ounce of butter daily, it would mean 312,500 pounds a day, or 114,062,500 pounds a year. To make this butter would take 265,261,560 gallons of milk, or the product of over a half-million cows, an item in national economy which should not be overlooked. When butter is used to flavor cooked vegetables, it is more economical to add it just before they are served rather than while they are cooking. The flavor thus imparted is more pronounced, and, moreover, if the butter is added before cooking, much of it will be lost in the water unless the latter is served with the vegetables. Butter substitutes, such as oleomargarine and nut margarine, should be more largely used for the table, especially for adults. Conserve butter for children, as animal fats contain vitamines necessary for growing tissues. Butter substitutes are as digestible and as nourishing as butter, and have a higher melting point. They keep better and cost less. Oleomargarine, which has been in existence for fifty years, was first offered to the world in 1870 by a famous French chemist, Mege-Mouries, who was in search of a butter substitute cheap enough to supply the masses with the much-needed food element. He had noticed that the children of the poor families were afflicted with rickets and other diseases which could be remedied by the administration of the right amount of fat. He combined fresh suet and milk and called the product "oleomargarine." In the United States this product is now made of oleo oil or soft beef fat, neutral lard, cottonseed and other oils, churned with a small quantity of milk, and in the finer grades, cream is sometimes used. A certain proportion of butter is usually added, and the whole worked up with salt as in ordinary butter-making. Owing to the fears of the butter-makers that oleomargarine would supplant their product in popular favor, legislation was enacted that restricted the manufacture of oleo and established a rigid system of governmental inspection, so that the product is now manufactured under the most sanitary conditions which furnishes a cleaner and more reliable product than natural butter. Nut margarine is a compound of cocoa oil, which so closely resembles butter that only an expert can distinguish it from the natural product. Both these butter substitutes are used in large amounts by the best bakers, confectioners and biscuit manufacturers, and foolish prejudice against butter substitutes should not deter their use in the home. A large saving in cooking fats can be made by the careful utilization of all fats that come into the home. Beef and mutton suet can be rendered and made available. Fats which have been saved after meals are cooked should be clarified--that is, freed from all objectionable odors, tastes or color--so as to be made available as shortening and frying fats. The following recipes and suggestions make possible the use of all fats, and as fat shortage is one of the most serious of the world's food problems, it is essential that every housekeeper have a larger knowledge of the utilization and economy of this essential food. [Illustration] TO RENDER FATS TO RENDER FAT BY DIRECT METHOD Run the fat through the household meat grinder or chop fine in the chopping bowl. Then heat in the double boiler until completely melted, finally straining through a rather thick cloth or two thicknesses of cheese cloth, wrung out in hot water. By this method there is no danger of scorching. Fats heated at a low temperature also keep better than those melted at higher temperature. After the fat is rendered, it should be slowly reheated to sterilize it and make sure it is free from moisture. The bits of tissue strained out, commonly known as cracklings, may be used for shortening purposes or may be added to cornmeal which is to be used as fried cornmeal mush. TO RENDER FAT WITH MILK To two pounds of fat (finely chopped if unrendered) add one-half pint of milk, preferably sour. Heat the mixture in a double boiler until thoroughly melted. Stir well and strain through a thick cloth or two thicknesses of cheese cloth wrung out in hot water. When cold the fat forms a hard, clean layer and any material adhering to the under side of the fat, may be scraped off. Sour milk being coagulated is preferable to sweet milk since the curd remains on the cloth through which the rendered mixture is strained and is thus more easily separated from the rendered fat which has acquired some of the milk flavor and butter fat. TO RENDER FAT BY COLD WATER METHOD Cut fat in small pieces. Cover with cold water. Heat slowly. Let cook until bubbling ceases. Press fat during heating so as to obtain all the oil possible. When boiling ceases strain through cheesecloth and let harden. If desired one-half teaspoon salt, one-eighth teaspoon pepper, 1 teaspoon onion and 1 teaspoon poultry seasoning may be added before straining. TO RENDER STRONG FLAVORED FATS To mutton, duck or goose fat add equal amount of beef suet or vegetable fat and render same as suet. This may then be used for shortening, or pan broiling for meat or fish dishes, and not have the characteristic taste of the stronger fats. When rendering strong mutton, duck or goose fats if a small whole onion is added the strong flavor of the fat is reduced. Remove the onion before straining. It may be used in cooking. TO CLARIFY FAT Melt the fat in an equal volume of water and heat for a short time at a moderate temperature. Stir occasionally. Cool and remove the layer of fat which forms on the top, scraping off any bits of meat or other material which may adhere to the other side. Fats which have formed on top of soups, of cooked meats (such as pot roast, stews), salt meats (such as corned beef, ham, etc.), or strong fats, such as from boiled mutton, poultry and game, may be clarified in this way and used alone or combined with other animal or vegetable fats in any savory dish. CARE OF FAT AFTER BEING USED FOR COOKING If fat is used for deep fat frying as croquettes, doughnuts, fritters, etc., while fat is still hot, add a few slices raw potato and allow it to stay in the fat until it is cool. Remove potato--strain fat, allow to harden and it is ready to use. The potato absorbs odors from fat. HOW TO MAKE SAVORY FATS FAT 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper. Render in a double boiler and strain. FAT 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls of thyme, 1 slice onion, about one-half inch thick and two inches in diameter, one teaspoonful salt and about one-eighth teaspoonful pepper. Render in a double boiler and strain. FAT 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1 teaspoonful salt, and about one-eighth teaspoonful pepper. Render in a double boiler and strain through fine cloth. EXTENSION OF TABLE FATS A. Butter or other fat may be extended to double its original bulk and reduce the cost of the fat 40 per cent. A patented churn, any homemade churn, mayonnaise mixer, or bowl and rotary beater may be used for the purpose. To any quantity of butter heated until slightly soft add equal quantity of milk, place in the churn, add one teaspoon salt for each one pound of butter used. Blend thoroughly in churn, mayonnaise mixer, or in bowl with rotary beater until of even consistency. Place in refrigerator to harden. Vegetable coloring, such as comes with margarine or may be purchased separately, may be added if a deeper yellow color is desired. B. 1 lb. butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, milk and salt and beat with Dover beater until thoroughly mixed (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Do not put on ice. C. 1 lb. butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt 1 cup peanut butter Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, peanut butter, milk and salt and beat with rotary egg beater until thoroughly blended (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake. It is preferable to make up this mixture enough for one day at a time only. D. To 1 pound of butter or butter substitute add one cup peanut butter. Blend thoroughly with wooden spoon or butter paddle; this may be used in place of butter as a new and delightful variation. E. To 1 pound softened butter add 1 pound softened butter substitute (oleomargarine, nut margarine, vegetable margarine) or hydrogenated fat. Blend thoroughly with butter paddle or wooden spoon and use as butter. SUGGESTIONS FOR PASTRY Whole wheat makes a more tasty crust than bread flour and all rye pastry has even better flavor than wheat flour pastry. Half wheat or rye and the other half cornmeal (white or yellow) makes an excellent pastry for meat or fish pie. If cornmeal is added, use this recipe: CORNMEAL PASTRY FOR MEAT OR FISH 1/2 cup cornmeal 1/2 cup rye or wheat flour 2 tablespoons fat 1/3 cup cold or ice water 1 teaspoon baking powder Sift dry ingredients. Cut in fat. Add water and roll out on well floured board. PASTRY MADE WITH DRIPPING Well made, digestible pastry should have a minimum of fat to make a crisp flaky crust. It should be crisp, not brittle; firm, not crumbly. Pastry may be made in large amounts, kept in refrigerator for several days and used as needed. Roll out only enough for one crust at a time as the less pastry is handled, the better. PLAIN PASTRY 1 cup flour 1/3 cup fat 1/2 teaspoon salt About 1/4 cup cold or ice water Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. Roll out. This recipe makes one crust. MEAT OR FISH PIE CRUST 2 cups flour 4 teaspoons baking powder 1/3 cup any kind of dripping 1 cup meat stock or milk 1 teaspoon salt Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir in meat stock or milk to make a soft dough. Place on top of meat or fish with gravy in greased baking dish and bake 30 to 40 minutes in moderately hot oven. VARIOUS USES FOR LEFTOVER FATS CREOLE RICE 2 tablespoons savory drippings 3 tablespoons flour 1 teaspoon salt 1/2 teaspoon cayenne 1-1/2 cups tomato juice and pulp 1 teaspoon onion juice 2 tablespoons chopped green pepper 1 tablespoon chopped olives 1 cup of rice 1 cup water Wash rice and soak in water 30 minutes. Melt fat, add dry ingredients and gradually the tomatoes. Stir in rice and other ingredients, also the water in which rice was soaked. Cook slowly one-half hour or until rice is tender. POTATOES ESPAGNOLE 2 cups pared and sliced potatoes 2 tablespoons bacon drippings 2 tablespoons minced onion 1/2 teaspoon salt 1/4 tablespoon cayenne 1-1/2 cups boiling water 1 tablespoon chopped green pepper or pimento Melt drippings. Add onion and cook until slightly brown. Add other seasonings and water. Pour over potatoes. Let cook slowly in oven until potatoes are tender, about 30 minutes. DUMPLINGS 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons drippings 1 cup water, meat stock or milk Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft dough. Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once. POTATO SALAD 2 cups freshly cooked and diced potatoes 1/3 cup bacon drippings 1/2 teaspoon salt 2 tablespoons chopped peppers 2 tablespoons vinegar 1/8 teaspoon cayenne Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes and mix thoroughly. Chill and serve. Cold cooked potatoes may be used, but the flavor is better if mixed while potatoes are hot. SOAP 1 can lye 6 lbs. fat (Fat for soap should be fat which is no longer useful for culinary purposes.) 1 quart cold water To lye add water--using enamel or agate utensil. When cool add the fat which has been heated until liquid. Stir until of consistency of honey (about 20 minutes). Two tablespoons ammonia or two tablespoons borax may be added for a whiter soap. If stirred thoroughly this soap will float. [Illustration: The illustration shows various forms of food waste--the discarded outside leaves of lettuce and cabbage, apple cores and parings, stale bread and drippings.] SAVE FOOD _REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICAL RECIPES ON THE USE OF LEFTOVERS_ Elimination of food waste is to-day a patriotic service. It is also a most effective method of solving our food problem. This country, like all the powers at war, will undoubtedly be called upon to face increasing prices so long as the war continues, and waste in any form is not only needless squandering of the family income, but failure in devotion to a great cause. Food waste is due to poor selection of raw materials, to careless storage and heedless preparation, to bad cooking, to injudicious serving, and to the overflowing garbage pail. To select food in such a way as will eliminate waste and at the same time insure the best possible return for money spent, the housekeeper must purchase for nutriment rather than to please her own or the family palate. When eggs are sixty and seventy cents a dozen their price is out of all proportion to their food value. Tomatoes at five or ten cents apiece in winter do not supply sufficient nutriment to warrant their cost, nor does capon at forty-five cents a pound nourish the body any better than the fricassee fowl at twenty-eight cents. In order to prevent such costly purchasing, a knowledge of food values is necessary. The simplest and easiest way to plan food values is to divide the common food materials into five main groups and see that each of these groups appear in each day's menu. GROUP 1.--FOODS DEPENDED ON FOR MINERAL MATTERS, VEGETABLE ACIDS, AND BODY-REGULATING SUBSTANCES. FRUITS Apples, pears, etc., Berries, Melons, Oranges, lemons, all citrus fruits. VEGETABLES Salads, lettuce, celery, Potherbs or "greens" Tomatoes, squash, Green peas, green beans, Potatoes and root vegetables. GROUP 2.--FOODS DEPENDED ON FOR PROTEIN. Milk, skim milk, cheese, Eggs, Meat, Poultry, Fish, Dried peas, beans, cow-peas, Nuts. GROUP 3.--FOODS DEPENDED ON FOR STARCH. Cereals, grains, meals, flour, Cereal breakfast foods, Bread, Crackers, Macaroni and other pastes, Cakes, cookies, starchy puddings, Potatoes, other starchy vegetables, Bananas. GROUP 4.--FOODS DEPENDED ON FOR SUGAR. Sugar, Molasses, Syrups, Dates, Raisins, Figs. GROUP 5.--FOODS DEPENDED ON FOR FAT. Butter and cream, Lard, suet, Salt pork and bacon, Table and salad oils, Vegetable, nut, and commercial cooking fats and oils. If from each of these groups the housekeeper, when buying, chooses the lowest-cost food, she will provide the necessary nutriment for the least expenditure of money. In war time such marketing is essential. Other causes of waste in food purchasing may be enumerated as follows: Ordering by telephone. This permits the butcher or grocer, who has no time to make selection of foods, to send what comes ready to hand; whereas if the housekeeper did her own selecting, she could take advantage of special prices or "leaders"--food sold at cost or nearly cost to attract patronage. Buying out-of-season foods also makes marketing costly. Through lack of knowledge concerning the periods at which certain fruits and vegetables are seasonable, and therefore cheaper and in best flavor, housekeepers frequently pay exorbitant prices for poor flavored, inferior products. Buying in localities where high rental and neighborhood standards compel the shopkeeper to charge high prices, the consumer pays not only for the rent and the plate glass windows, but for display of out-of-season delicacies, game and luxury-foods. Markets should be selected where food in season is sold; where cleanliness and careful attention prevail rather than showy display. Many a dollar is foolishly spent for delicatessen foods. The retail cost of ready prepared foods includes a fraction of the salary of the cook and the fuel, as well as the regular percentage of profit. The food, also, is not so nourishing or flavorsome as if freshly cooked in the home kitchen. Buying perishable foods in larger quantities than can be used immediately. Too frequently meats, fish, eggs, vegetables, milk and cream are purchased in quantities larger than needed for immediate consumption, and lack of knowledge of use of left-overs causes what is not eaten to be discarded. Buying non-perishable foods in small quantities instead of in bulk. Food costs on an average 50 to 75 per cent. more when purchased in small quantities. Select a grocer who keeps his goods in sanitary condition and who will sell in bulk; then do your purchasing from him on a large scale and extend the sanitary care to your own storeroom. Buying foods high in price but low in food value. Asparagus, canned or fresh, is not as nourishing, for instance, as canned corn or beans. Strawberries out of season do not compare with dates, figs or raisins which are to be had at all times. Buying without planning menus. By this carelessness foods are often purchased which do not combine well, and therefore do not appeal to the appetite, and so are wasted. Unplanned meals also lead to an unconscious extravagance in buying and an unnecessary accumulation of left-overs. Buying foreign brands when domestic brands are cheaper and often better. Leaving the trimmings from meats and poultry at the butcher's. Bring these home and fry out the fatty portions for dripping; use all other parts for the stock pot. Having purchased for nutriment and in sufficiently large quantities to secure bulk rates, careful storage is the next step in the prevention of waste. Flour, cereals and meals become wormy if they are not kept in clean, covered utensils and in a cool place. Milk becomes sour, especially in summer. This can be prevented by scalding it as soon as received, cooling quickly, and storing in a cold place in covered, well-scalded receptacles. Sour milk should not be thrown out. It is good in biscuits, gingerbread, salad dressings, cottage cheese, pancakes or waffles, and bread making. Meats should not be left in their wrappings. Much juice soaks into the paper, which causes a loss of flavor and nutriment. Store all meat in a cool place and do not let flies come in contact with it. Bread often molds, especially in warm, moist weather. Trim off moldy spots and heat through. Keep the bread box sweet by scalding and sunning once a week. Cheese molds. Keep in a cool, dry place. If it becomes too dry for table use, grate for sauces or use in scalloped dishes. Winter vegetables wilt and dry out. Store in a cool place. If cellar space permits, place in box of sand, sawdust or garden earth. Potatoes and onions sprout. Cut off the sprouts as soon as they appear and use for soup. Soak, before using, vegetables which have sprouted. Fruits must be stored carefully so as to keep the skins unbroken. Broken spots in the skin cause rapid decay. Do not permit good fruit to remain in contact with specked or rotted fruit. Stored fruit should be looked over frequently and all specked or rotted fruit removed. Sweet potatoes are an exception. Picking over, aggravates the trouble. See that these vegetables are carefully handled at all times; if rot develops, remove only those that can be reached without danger of bruising the sound roots. Sweet potatoes may also be stored like fruit by spreading over a large surface and separating the tubers so that they do not touch each other. Berries should be picked over as soon as received and spread on a platter or a large surface to prevent crushing and to allow room for circulation of air. Lettuce and greens wilt. Wash carefully as soon as received and use the coarse leaves for soup. Shake the water from the crisp portions and store in a paper bag in a cold refrigerator. Lemons when cut often grow moldy before they are used. When lemons are spoiling, squeeze out the juice, make a syrup of one cup of sugar and one cup of water, boil ten minutes and add lemon juice in any amount up to one cup. Bring to boiling point and bottle for future use. This bottled juice may be used for puddings, beverages, etc. If only a small amount of juice is needed, prick one end of a lemon with a fork. Squeeze out the amount needed and store the lemon in the ice-box. When we come to waste caused by careless preparation we may be reminded of the miracle of the loaves and fishes--how all the guests were fed and then twelve baskets were gathered up. Often after preparation that which is gathered up to be thrown away is as large in quantity and as high in food value as the portions used. Vegetables are wasted in preparation by too thick paring, the discarding of coarse leaves such as are found on lettuce, cabbage and cauliflower, discarding wilted parts which can be saved by soaking, throwing away tips and roots of celery and the roots and ends of spinach and dandelions. All these waste products can be cooked tender, rubbed through a sieve and used with stock for vegetable soup, or with skimmed milk for cream soup. Such products are being conserved by the enemy, even to the onion skin, which is ground into bread-making material. Throwing away the water in which vegetables have been cooked wastes their characteristic and valuable element--the mineral salts. Cooking them so much that they become watery; under-cooking so that they are hard and indigestible; cooking more than is required for a meal; failing to use left-over portions promptly as an entree or for cream soups or scalloped dishes--all these things mean an appalling waste of valuable food material. Good food material is also lost when the water in which rice or macaroni or other starchy food has been boiled is poured down the kitchen sink. Such water should be used for soup making. Fruits are wasted by throwing away the cores and skins, which can be used for making sauces, jams and jellies, the latter being sweetened with corn syrup instead of sugar. Rhubarb is wasted by removing the pink skin from young rhubarb, which should be retained to add flavor and color-attractiveness to the dish. Raw food in quantity is frequently left in the mixing bowl, while by the use of a good flexible knife or spatula every particle can be saved. A large palette knife is as good in the kitchen as in the studio. * * * * * The next step in food preparation is cooking, and tons of valuable material are wasted through ignorance of the principles of cooking. Bad cooking, which means under-cooking, over-cooking or flavorless cooking, renders food inedible, and inedible food contributes to world shortage. Fats are wasted in cooking by being burned and by not being carefully utilized as dripping and shortening. The water in which salt meat, fresh meat, or poultry has been boiled should be allowed to cool and the fat removed before soup is made of it. Such fat can be used, first of all, in cooking, and then any inedible portions can be used in soap making. * * * * * Tough odds and ends of meat not sightly enough to appear on the table are often wasted. They can be transformed by long cooking into savory stews, ragouts, croquettes and hashes, whereas, if carelessly and insufficiently cooked, they are unpalatable and indigestible. Scraps of left-over cooked meat should be ground in the food-chopper and made into appetizing meat balls, hashes or sandwich paste. If you happen to have a soft cooked egg left over, boil it hard at once. It can be used for garnishes, sauces, salads or sandwich paste. * * * * * Use all bits of bread, that cannot be used as toast, in puddings, croquettes, scalloped dishes or to thicken soup. * * * * * Don't throw away cold muffins and fancy breads. Split and toast them for next day's breakfast. * * * * * Foods that survive the earlier forms of waste are often lost at table by the serving of portions of like size to all members of the family. The individual food requirements differ according to age, sex, vocation and state of health. Each should be considered before the food is served, then there will be no waste on the plates when the meal is over. The following table, showing the daily requirement of calories for men and women in various lines of work, illustrates this point: WOMEN CALORIES Sedentary work ... 2,400 Active work ... 2,700 Hard manual labor ... 3,200 MEN CALORIES Sedentary work ... 2,700 Active work ... 3,450 Hard manual labor ... 4,150 Although the serving of food should be carefully planned so as to prevent waste, care should be taken that growing children have ample food. It is a mistake to suppose that a growing child can be nourished on less than a sedentary adult. A boy of fourteen who wants to eat more than his father probably needs all that he asks for. We must not save on the children; but it will be well to give them plain food for the most part, which will not tempt them to overeat, and tactfully combat pernickety, overfastidious likes and dislikes. The United States Food Administration is preaching the gospel of the clean plate, and this can be accomplished by serving smaller portions, insisting that all food accepted be eaten; by keeping down bread waste, cutting the bread at the table a slice at a time as needed; by cooking only sufficient to supply moderately the number to be fed, and no more. It is a false idea of good providing that platters must leave the table with a generous left-over. Waste of cooked food is a serious item in household economy, and no matter how skillfully leftovers are utilized, it is always less expensive and more appetizing to provide fresh-cooked foods at each meal. One would think that with the various uses to which all kinds of foodstuffs may be put that there would be little left for the yawning garbage pail. But the Secretary of the United States Department of Agriculture is responsible for the statement that $750,000,000 worth of food has been wasted annually in the American kitchen. Undoubtedly a large part of this wastefulness was due to ignorance on the part of the housewife, and the rest of it to the lack of co-operation on the part of the employees who have handled the food but not paid the bills. According to a well-known domestic scientist, the only things which should find their way to the garbage pail are: Egg shells--after being used to clear coffee. Potato skins--after having been cooked on the potato. Banana skins--if there are no tan shoes to be cleaned. Bones--after having been boiled in soup kettle. Coffee grounds--if there is no garden where they can be used for fertilizer, or if they are not desired as filling for pincushions. Tea leaves--after every tea-serving, if they are not needed for brightening carpets or rugs when swept. Asparagus ends--after being cooked and drained for soup. Spinach, etc.--decayed leaves and dirty ends of roots. If more than this is now thrown away, you are wasting the family income and not fulfilling your part in the great world struggle. Your government says that it is your business to know what food your family needs to be efficient; that you must learn how to make the most of the foods you buy; that it is your duty to learn the nature and uses of various foods and to get the greatest possible nourishment out of every pound of food that comes to your home. The art of utilizing left-overs is an important factor in this prevention of waste. The thrifty have always known it. The careless have always ignored it. But now as a measure of home economy as well as a patriotic service, the left-over must be handled intelligently. The following recipes show how to make appetizing dishes from products that heretofore in many homes have found their way to the extravagant pail. In these recipes, sauces are prominent because they are of great value in making foods of neutral flavor, especially the starchy winter vegetables, and rice, macaroni and hominy, as attractive as they are nutritious; salads are included, since these serve to combine odds and ends of meats and vegetables; gelatine dishes are provided because gelatine serves as a binder for all kinds of leftovers and is an extremely practical way of making the most rigid saving acceptable; desserts made of crumbs of bread and cake, or left-over cereals, are among the major economies if they are worked out in such a way that they do not involve the extravagant use of other foodstuffs. All the recipes in this economy cook-book have been thoughtfully adapted to the conditions of the time, and will show the practical housekeeper how to supply wholesome, flavorsome food for the least cost. * * * * * SAUCES MAKE LEFTOVERS ATTRACTIVE WHITE SAUCE 1/4 cup flour 1/4 cup fat 1 teaspoon salt 1/8 teaspoon cayenne 1-1/2 cups milk Melt fat. Add dry ingredients and a little of the milk. Bring to boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats. WHITE SAUCE WITH CHEESE 1/2 cup cheese (cream or American) added to 1-1/2 cups white sauce Excellent to serve with macaroni, hominy or vegetables. WHITE SAUCE WITH SHRIMPS 1/2 cup shrimps 1/4 teaspoon salt 1 cup white sauce Serve on toast, or with starchy vegetables. WHITE SAUCE WITH HORSERADISH AND PIMENTO 1/4 cup horseradish 1 tablespoon chopped pimento 1 cup white sauce SERVE WITH BOILED BEEF, HOT OR COLD, OR WITH COLD ROAST BEEF. WHITE SAUCE WITH EGG 1 cup white sauce 2 sliced hard-cooked eggs 1/8 teaspoon cayenne 1/8 teaspoon salt Excellent for spinach and vegetables, or fish. BROWN SAUCE 1/4 cup fat 1/3 cup flour 1 teaspoon salt 1/8 teaspoon of cayenne 1-1/2 cups brown stock, or 1-1/2 cups water and 2 bouillon cubes 1/2 teaspoon Worcestershire sauce Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired. BROWN SAUCE WITH OLIVES 1 cup brown sauce 3 tablespoons chopped olives Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve. BROWN SAUCE WITH PEANUTS 1 cup brown sauce 1/4 cup chopped peanuts 1/8 teaspoon salt A good sauce to serve with rice, macaroni, hominy or other starchy foods. It supplies almost a meat flavor to these rather insipid foods. MUSHROOM SAUCE 1 cup brown sauce 1/2 cup chopped mushrooms Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid. VEGETABLE SAUCES 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne 2 cups vegetable stock, or 1 cup vegetable stock 1 cup milk. Vegetable stock is the water in which any vegetable is cooked. Make as white sauce. DRAWN BUTTER SAUCE 1/3 cup butter substitute 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup boiling water 2 tablespoons chopped parsley Make as white sauce, reserving 2 tablespoons of the fat to add just before serving. TOMATO SAUCE 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon Worcestershire 1 teaspoon onion juice 1-1/2 cups tomato Melt fat; add dry ingredients and gradually the liquid, letting sauce come to boiling point each time before adding more liquid. FRUIT SAUCE FOR PUDDING 1/4 cup fat 1/2 cup milk 1/2 cup powdered sugar 1 teaspoon vanilla, or 1 tablespoon brandy 1 cup mashed cooked fruit Mix thoroughly. Let chill and serve with steamed or baked pudding. COCOANUT SAUCE 1/2 cup milk 1/2 cup cocoanut and milk 2 tablespoons corn syrup 2 tablespoons cornstarch 1 teaspoon vanilla Mix ingredients. Bring to boiling point over direct fire. Cook over hot water 20 minutes. Use with leftover stale cake, baked or steamed puddings. If canned cocoanut containing milk is used, plain milk may be omitted. MOLASSES SAUCE 1 cup molasses 2 tablespoons fat 1 tablespoon flour, plus 1 tablespoon cold water 1-1/2 tablespoons vinegar Mix together. Bring to boiling point and serve with any pudding. FRENCH SAUCE 1 cup (crystal) corn syrup 1/8 teaspoon salt 1 egg 1/2 cup water 1 tablespoon cream 1 teaspoon vanilla Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once. SPICE SAUCE 1/2 cup corn syrup 1 egg 1/3 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla Mix corn syrup and spices. Add beaten yolks and milk. Cook over hot water until thick. Add vanilla and beaten whites. Serve hot or cold. MAPLE SPICE SAUCE 3 tablespoons fat 1/3 cup maple sugar 2 eggs 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon vanilla 1/3 cup milk Cream fat, sugar and spices. Add beaten yolks and milk. Cook in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold. TOMATO SAUCE WITH CHEESE 1 cup tomato sauce 1/2 cup grated cheese Add cheese while sauce is hot and just before serving. Do not boil sauce after adding cheese. MEXICAN SAUCE To one cup tomato sauce, add 2 tablespoons chopped green pepper 3 tablespoons chopped celery 3 tablespoons chopped carrot HARD SAUCE 1/3 cup butter substitute or hydrogenated oil 1/3 cup corn syrup 1/3 cup sugar 1 teaspoon flavoring Cream all together. This method reduces the necessary sugar two-thirds. LEMON OR ORANGE SAUCE 1/2 cup corn syrup 1 tablespoon fat 1/4 cup lemon juice 1 teaspoon lemon rind 2 tablespoons cornstarch 3 tablespoons lemon juice 1/2 cup orange juice 2 teaspoons orange rind 1 tablespoon flour 1 tablespoon water Mix ingredients. Bring to boiling point and serve. CRANBERRY SAUCE WITH RAISINS 1 cup cranberries 1 cup water 1 cup corn syrup 1/2 cup raisins or nuts 2 tablespoons fat Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 minutes slowly until thick enough to use as sauce. THE USE OF GELATINE IN COMBINING LEFTOVERS LEFTOVER FRUIT MOLD 2 tablespoons cold water 2 tablespoons gelatine Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from canned fruit. 1/4 cup lemon juice 2/3 cup corn syrup, or 1/2 cup sugar Stir until gelatine is dissolved. Add 1 cup leftover fruit. Place in mold which has been dipped in cold water. Stir occasionally while hardening so fruit does not settle to the bottom. Or a little gelatine may be poured in mold and allowed to grow almost hard; then some fruit arranged on it and more gelatine poured in. Repeat until mold is filled; then chill, and turn out carefully. MOLDED VEGETABLE SALAD 1-1/2 cups boiling tomato juice and pulp 2 tablespoons cold water 2 tablespoons gelatine 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 2 cups of any one vegetable, or of mixed vegetables Soften gelatine in the cold water. Add other ingredients and chill. Stir once or twice while chilling so vegetables do not settle to the bottom. MOLDED MEAT OR FISH LOAF 2 tablespoons gelatine 2 tablespoons cold water 1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved 1 cup left-over meat or fish chopped fine 1 cup chopped celery or cooked vegetable 1 teaspoon salt 1/8 teaspoon cayenne Soften gelatine in cold water. Add other ingredients. Stir until gelatine is dissolved. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to the bottom. Serve with salad dressing. RICE IMPERIAL 1 cup cooked rice 1 cup corn syrup 1 tablespoon gelatine 2 tablespoons water 1/2 cup cherries or other cooked fruit 1/2 cup nuts 1/2 cup juice of fruit Chill and serve. CREAM SALAD MOLD 1 cup cooked salad dressing 2 tablespoons gelatine 2 cups any left-over fish, meat or vegetables 2 tablespoons cold water Use any well-seasoned salad dressing. Soften the gelatine in the cold water. Dissolve over boiling water. Add to salad dressing. Add other ingredients well seasoned and chill. CHEESE MOLD 1 pint cottage cheese 1/2 cup pimento or green pepper 1 cup milk 2 teaspoons salt 1/4 teaspoon cayenne 2 tablespoons granulated gelatine 4 tablespoons cold water Soften gelatine in the cold water. Dissolve over hot water. Add all ingredients. Mix thoroughly and place in mold which has been rinsed with cold water. When firm, serve as salad. FRUIT SPONGE 2 tablespoons gelatine softened in 1/3 cup cold water 1 pint clabbered milk, or fruit juice 1 cup sugar 1 teaspoon vanilla 1 cup crushed fruit 2 egg whites Mix gelatine with milk. Add sugar. When it begins to thicken, beat with rotary beater. Add vanilla and fruit. Fold in egg whites and turn into mold. Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used. ORIENTAL SALAD 1 tablespoon gelatine 2 cups boiling water 3/4 cup sugar 1/2 cup lemon juice 1/2 cup grated cocoanut 2 cups apples, chopped 1 cup celery 1/2 cup chopped nuts 3 pimentoes 1 tablespoon grated onion 1/3 teaspoon salt Soften gelatine in 2 tablespoons cold water, then dissolve in the boiling water, but do not cook after gelatine is put in. Add all other ingredients. Mold and chill. Serve with cooked or mayonnaise salad dressing, plain or on lettuce leaves. SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS MIXED VEGETABLE SALAD 1 cup cooked potatoes 1 cup cooked carrots 1 cup cooked peas 1 cup cooked beets Make a French dressing of 1/2 cup oil 1/2 teaspoon salt 2 tablespoons vinegar 1/8 teaspoon cayenne Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of French dressing, or may be served with it. EGYPTIAN SALAD 1 cup left-over baked beans, cooked dried peas, or beans or lentils, or cooked rice, rice. 1 cup chopped celery 3 tablespoons chopped pepper 3 tablespoons chopped pickle 1 cup cooked salad dressing Mix ingredients thoroughly and let stand 30 minutes to blend flavor thoroughly. CABBAGE, PEANUT AND APPLE SALAD 2 cups chopped cabbage 1 cup peanuts 1 cup chopped apples 1 cup salad dressing Mix ingredients and serve with French dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad. CHEESE SALAD 1 cup American or cream cheese 2 tablespoons vinegar 1/3 cup oil 1/2 teaspoon salt 1/8 teaspoon cayenne 2 tablespoons chopped olives 3 tablespoons chopped nuts Blend all ingredients thoroughly. Shape as desired and chill. Serve with French dressing. (If American cheese is used, grate or cut fine.) FRUIT SALAD Left-over small portions of fruits may be blended in almost any combination to form a salad. Plain French dressing or French dressing made with fruit juice in place of vinegar, or cooked dressing or mayonnaise may be combined with the fruit. Bananas combine well with any other fruit and, being the least expensive fruit, may be used as the basis of fruit salads. MANDALAY SALAD 1 cup cooked peas or carrots 1 cup cooked cold rice Mix with dressing made of 1/3 cup oil 1 tablespoon vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne 1/4 teaspoon curry powder Mix all ingredients; serve cold, either plain, on lettuce leaves, or in nests made of cabbage or celery. POTATO SALAD 2 cups potatoes from fresh-cooked, or left-over baked, boiled or mashed potatoes. 1/4 cup chopped parsley 1 teaspoon onion juice 1 cup cooked salad dressing 3 tablespoons chopped green pepper may be added if desired. If mixed while cooked dressing is hot, then chilled, the flavor is much improved. Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad. MEAT OR FISH SALAD 1 cup left-over meat or fish 3 tablespoons chopped pickle 1/2 cup chopped celery 1 cup cooked salad dressing Mix ingredients thoroughly and serve. If one-quarter cup of French dressing is mixed with meat or fish, 30 minutes before adding other ingredients, the flavor is much improved. CAULIFLOWER SALAD 1 cup cooked cauliflower 1 cup cooked salad dressing 3 tablespoons chopped pickle 1 tablespoon chopped pimento 1 tablespoon vinegar Blend ingredients thoroughly and serve. Cauliflower which has been creamed or scalloped may be used, if sauce is carefully rinsed from the vegetable. CARROT SALAD Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve. 1 cup raw carrots 1/2 cup oil (preferably oil from chicken fat) 1 tablespoon vinegar 1/2 teaspoon salt 1 tablespoon parsley 1/8 teaspoon paprika HINDU SALAD 2 tablespoons flour 1 teaspoon salt 1 egg 1/8 teaspoon cayenne 2 tablespoons granulated gelatine, plus 2 tablespoons cold water 1 teaspoon mustard 1 teaspoon curry powder 3 tablespoons melted fat 1 cup milk 1/3 cup vinegar 2 cups cooked rice 2 tablespoons chopped olives Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing. When dissolved add rice and olives, place in mold and chill. Serve plain or with 1/2 cup French dressing. THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL DATE CRUMB PUDDING 1 cup dried crumbs 1 pint hot milk Let stand until milk is absorbed, then add 1/4 teaspoon salt 1/2 cup molasses 1/2 teaspoon cinnamon 1 cup dates, cut small 1 egg 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit. FIG PUDDING 1/4 lb suet 1/2 lb chopped figs 1 cup sour apple (cored, pared and chopped) 1 cup milk 1/2 cup molasses 1/2 cup corn syrup 1 cup breadcrumbs 2 eggs 1/3 cup flour Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours. FRUIT TAPIOCA 1/4 cup pearl tapioca 1/3 cup corn syrup, or 1/4 cup sugar 1/8 teaspoon salt 1 cup water 1 cup milk 1 cup fruit Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the tapioca is clear. Add fruit and 1 teaspoon vanilla and chill. RICE FRUIT CUSTARD 1/3 cup rice 1 cup milk 1/3 cup corn syrup 1 teaspoon vanilla 1/8 teaspoon salt 1 egg 1 cup fruit Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve. NUT AND FRUIT PUDDING 1 cup stale breadcrumbs 2 cups scalded milk 1/2 cup corn syrup 1/2 cup chopped nuts 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla 3/4 cup chopped figs, dates or raisins Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. Bake 25 to 35 minutes in moderate oven. CHOCOLATE BREAD PUDDING 1 cup crumbs 2 cups milk 1 oz. chocolate 1/3 cup sugar 1/2 cup corn syrup 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla Use whites for meringue with 2 tablespoons corn syrup. CAKE CROQUETTES 1 pint stale cake crumbs 1 cup milk Soak 1 hour; heat and add 2 yolks of eggs 2 teaspoons vanilla Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce. CEREAL FRUIT PUDDING 2 cups milk 1 cup any ready-to-eat cereal 1 egg (beaten) 1/3 cup molasses 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup raisins, dates or prunes Mix ingredients. Bake 30 to 40 minutes in moderately hot oven. SCALLOPED FISH 2 cups crumbs 2 cups fish 2 tablespoons chopped parsley 1/4 cup fat 1/4 cup flour 1/8 teaspoon pepper 2 teaspoons onion juice 1-1/2 cups milk 1 teaspoon salt 2 tablespoons fat Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes. SPANISH CASSEROLE 2 cups cooked rice 1 quart tomatoes 1/4 to 1 lb. hamburg steak 1/8 teaspoon pepper 3 teaspoons salt 2 tablespoons onions, chopped 1/8 teaspoon cayenne Add rice to tomatoes. Add seasoning and meat, browned. Bake in casserole about 2 hours. PEANUT LOAF 3 cups stale bread crumbs 2 cups milk 2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon poultry seasoning 1 tablespoon onion juice and pulp 2 eggs 4 teaspoons baking powder 1-1/2 cups chopped peanuts Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes. CHEESE ENTREE 1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1/8 teaspoon cayenne 1 egg 1 teaspoon salt Mix ingredients thoroughly. Bake in greased dish 30 minutes. BEAN LOAF 2 cups cold cooked beans 1 egg beaten 1 cup breadcrumbs 1/8 teaspoon pepper 1 tablespoon minced onion 2 tablespoons catsup 1/4 teaspoon salt Shape into loaf. Bake 25 minutes. Serve with tomato sauce. ROYAL FRENCH TOAST Use leftover bread as French toast by dipping in mixture of 1 cup milk 1 tablespoon corn syrup 1 egg beaten Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert. DRIED FRUIT PUDDING One cup dried apricots, peaches or prunes soaked two hours in two cups of water. 1 cup bread crumbs 2/3 cup corn syrup 1 teaspoon orange or lemon rind 2 eggs 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 cup chopped nuts Mix ingredients. Place in greased baking dish and bake 30 minutes in moderately hot oven. CHEESE SAUCE ON BREAD 1/4 cup fat 1 pint milk 2 qts. milk 1/4 cup flour 1/4 teaspoon cayenne 1 cup cheese Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven. SURPRISE CEREAL 3 cups dried breadcrumbs 3 tablespoons maple syrup 1/2 teaspoon salt Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used. SURPRISE CROQUETTES 1 cup leftover cereal 1 cup chopped peanuts 1/2 cup dried breadcrumbs 1 beaten egg Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly. CHEESE STRAWS 1 cup stale bread 1/8 teaspoon cayenne 1/2 cup grated cheese 1/4 cup milk 2/3 cup flour 1/4 teaspoon salt Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry. SOUPS UTILIZE LEFTOVERS In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup. If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal. If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened. Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal. Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers--the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned. CREAM SOUP 1/3 cup fat 1/3 cup flour 1 teaspoon salt 1 cup cereal or vegetable 1/4 teaspoon cayenne 1 pt. milk 1 pt. water, in which vegetable or cereal was cooked, or leftover water in which meat was cooked. Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve. MEAT STOCK Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck. To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 3 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value. TOMATO GUMBO SOUP Bones and gristle from chicken or turkey 2 qts. cold water 1 cup okra 1 tablespoon chopped pimento 1-1/2 teaspoons salt 1/2 cup rice 2 tablespoons fat 1-1/2 cups tomatoes 1/4 cup chopped parsley Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly 3/4 hour and serve. LEGUME SOUP 1 cup dried peas, beans or lentils 3 qts. cold water 1 tablespoon onion pulp 1 ham bone or 1/2 pound smoked sausage 1 teaspoon celery salt 2 teaspoons salt 2 tablespoons flour, plus 2 tablespoons cold water 1/4 teaspoon pepper 1 cup tomato Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook 1/2 hour and serve. VEGETABLE SOUP 1 qt. boiling water 1/2 cup carrots 1/2 cup cabbage 1 cup potatoes 1 cup tomato juice and pulp 1 tablespoon minced onion 1/4 teaspoon pepper 4 tablespoons fat 4 cloves 1 bayleaf 2 teaspoons salt 4 peppercorns 2 tablespoons chopped parsley Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving. CREAM OF CARROT SOUP 2 cups diced carrots 2 cups water 1 cup milk 1/8 teaspoon pepper 2 tablespoons fat 2 tablespoons flour 1 teaspoon salt Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc. SALMON CHOWDER 1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 2 tablespoons fat 2 tablespoons flour 1-1/2 teaspoons salt 1/4 teaspoon paprika 2 cups milk 1 cup water from boiled potatoes 2 tablespoons chopped parsley 1 teaspoon onion juice Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve. CHEESE CREAM SOUP 1 cup cheese 2 cups milk 2 tablespoons fat 1-1/4 teaspoons salt 1/4 teaspoon cayenne 1/2 teaspoon celery salt 3 tablespoons flour Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose. BEAN SOUP 1 cup beans 1 quart water 1 tablespoon onion juice 1/4 teaspoon Worcestershire sauce 1 cup brown stock 1/4 teaspoon celery salt 2 teaspoons salt 1/4 teaspoon cayenne 1 hard cooked egg 1 lemon, sliced 1/4 teaspoon mustard 2 tablespoons flour, plus 2 tablespoons cold water Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor. POTATO AND CHEESE SOUP 2 cups cooked diced potatoes 2 cups water in which potatoes were cooked 1 cup milk 2 teaspoons onion juice 2 tablespoons fat 3 tablespoons flour 1-1/2 teaspoons salt 1/8 teaspoon cayenne 2 tablespoons of finely chopped parsley 1/4 cup grated cheese Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top. ALL-IN-ONE-DISH MEALS NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A WELL-BALANCED MENU LENTILS WITH RICE AND TOMATOES 3/4 cup lentils 1 cup rice 1 quart tomatoes 1 teaspoon Worcestershire 2 teaspoons salt 1/4 teaspoon cayenne 1/4 teaspoon bay leaf 1/4 teaspoon sage Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes. RICE, TOMATOES, GREEN PEPPER AND BEEF 1/2 cup cooked rice 1 pint tomatoes 1/3 cup green pepper chopped 2 cups fresh or left-over cooked meat 2 teaspoons salt 1/4 teaspoon cayenne Mix all ingredients. Bake in greased dish slowly for one hour. HOMINY AND CURRIED MUTTON WITH BEETS 1 cup hominy which has been soaked over night, drained 1 quart fresh water and 1 teaspoon of salt added; cook until tender 2 cups mutton from shoulder 1 teaspoon kitchen bouquet 1 teaspoon curry 2 cups water 1 teaspoon Worcestershire sauce 1 tablespoon cornstarch 1 cup diced beets 1 teaspoon salt 1/8 teaspoon cayenne Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces. TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS 4 cups water 1 cup cornmeal 2 teaspoons salt 1/3 cup chopped peppers 2 cups cooked meat 1/8 teaspoon cayenne To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour. BAKED SOY BEANS WITH GREENS AND TOMATO 1 pint soy beans 1/4 lb. salt pork 1/2 teaspoon soda 1/8 teaspoon cayenne 1 onion 1-1/2 tablespoons salt 3/4 cup molasses 3/4 tablespoon mustard Boiling water (about one quart) 1 pint tomatoes 2 cups cooked spinach Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve. CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1-1/2 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy. Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes. SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE 1 cup macaroni 1 cup peas 1 pint tomatoes, juice and pulp 1 cup grated cheese 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes. CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE 1/2 cup rice 1 cup cheese 1 cup corn 1-1/2 cup milk 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes. FISH AND VEGETABLE CHOWDER 3 lbs. fish 2 cups diced potatoes 1/3 cup chopped onion 1/2 cup chopped salt pork 1 teaspoon salt 1/8 teaspoon cayenne 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint scalded milk Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered. SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES 1 smoked haddock 1 cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour. CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes 2 tablespoons flour 2 teaspoons salt 1/2 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender. LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES 1 cup cooked lentils 1 cup chopped peanuts 1 cup grated cheese 1 cup bread crumbs 1 tablespoon fat 2 tablespoons lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once. CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH 1 lb. codfish 1/3 cup pimento 1 cup cornmeal 2 cups tomatoes, juice and pulp 2 teaspoons salt 1/8 teaspoon cayenne 3 cups boiling water Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes. CURRIED VEGETABLES One-half cup dried peas, beans or lentils, soaked over night and cooked until tender. 1/2 cup turnips 1/2 cup of carrots 1 cup outer parts of celery 1/2 cup of peas 1/2 teaspoon celery salt 1/8 teaspoon pepper 3 tablespoons drippings 3 tablespoons whole wheat flour 1 teaspoon curry powder 1 teaspoon salt 1/2 cup meat stock or water 1 cup tomato juice and pulp 1 teaspoon onion juice Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils. WHEATLESS DAY MENUS 1 BREAKFAST Stewed Prunes Oatmeal Corn Muffins Top Milk Coffee LUNCHEON OR SUPPER Cream of Spinach Soup All Rye Rolls Scalloped Potatoes Marmalade DINNER Pot Roast Buttered Beets Fried Egg Plant Southern Spoon Bread Maple Cornstarch Pudding * * * * * 2 BREAKFAST Dried Apricots Cornflakes Rye and Peanut Muffins Top Milk Coffee LUNCHEON OR SUPPER Nut and Bean Loaf with White Sauce Corn Pone Oatmeal Cookies Currant or Plum Jelly Tea DINNER Beef Casserole Baked Potatoes Green Beans Barley Biscuits Cranberry Tapioca Pudding * * * * * 3 BREAKFAST Baked Apple Stuffed with Nuts Fried Cornmeal Mush Maple Syrup Coffee LUNCHEON OR SUPPER Split Pea Soup Rye Muffins Corn Oysters Cranberry Jelly DINNER Mutton Pie Glazed Sweet Potatoes Pickled Beets Oatmeal Bread Scalloped Tomatoes Brown Betty 4 BREAKFAST Dried Peaches with Jelly Garnish Corn Puffs and Dates Top of Milk Rye Muffins Coffee LUNCHEON OR SUPPER Macaroni and cheese Corn and Rice Muffins Canned Fruit Cocoa DINNER Cream of Carrot Soup Swiss Steak Stewed Tomatoes Natural Rice Cole Slaw Oatmeal Rolls Brown Betty 5 BREAKFAST Baked Apples with Marmalade Center Cream of Grits Cereal Top of Milk Rye Finger Rolls Coffee LUNCHEON OR SUPPER Cream of Lentil Soup Corn Muffins Prunes Hot Tea DINNER Casserole of Beef and Rice Baked Potatoes Stewed Corn Cabbage Salad Chocolate Cornstarch Pudding MEATLESS DAY MENUS 1 BREAKFAST Baked Pears with Cloves and Ginger Cornmeal and Farina Cereal Coffee Toast LUNCHEON OR SUPPER Welsh Rarebit Hot Tea Fruit Muffins Lettuce Salad DINNER Cream of Corn Soup Baked Fish Macaroni with Tomato Sauce Whole Wheat Bread Lyonnaise Potatoes Orange Sago Custard 2 BREAKFAST Dried Peaches Fried Hominy Marmalade Coffee Popovers LUNCHEON OR SUPPER Bean Soup Lettuce Salad Cheese Straws Olives DINNER Chicken Fricassee Dumplings Baked Squash Peas Cranberry Jelly Barley Muffins Mock Mince Pie 3 BREAKFAST Oranges Pearled Barley Top Milk Currant Jelly Rye Bread Toasted Coffee LUNCHEON OR SUPPER Mixed Vegetable Salad Boston Brown Bread Hot Tea DINNER Clam Chowder Spinach and Cheese Loaf Carrots Creamed Cauliflower Oatmeal Nut Bread Spice Pudding Hard Sauce MEAT SUBSTITUTE DINNERS Consommé with Spaghetti Cornmeal Muffins Cabbage and Cheese Julienne Potatoes Carrots Dressed Lettuce Jellied Prunes with Nuts Thin Bean Soup Rye Rolls Corn and Oyster Fritters Baked Potato Scalloped Tomato Apple and Celery Salad Graham Pudding with Hard Sauce Consommé with Tapioca Brown Bread Salmon Loaf or Escalloped Salmon Creamed Potatoes Peas Lettuce Salad Gelatine Dessert Thin Cream of Celery Soup Rye Bread Nut Loaf Brown Sauce Scalloped Potatoes Spinach Lettuce Salad with Tomato Jelly Sago Pudding Scalloped Hominy and Cheese Swiss Chard or Spinach Whole Wheat Bread Stuffed Baked Potato Baked Pears Molasses Cookies Escalloped Codfish Baked Onions Corn Bread Apple Salad Fig and Date Pudding with Tart Jelly Cream of Barley Soup Turkish Pilaf War Muffins Apple and Cabbage Salad Chocolate Bread Pudding Cream of Rice Soup Rye Meal Rolls Kidney Bean Croquette Greens Dried Apricot Butter Oranges, Bananas and Dates Ginger Cookies Bean Soup Welsh Rarebit or a Cheese Dish Natural Rice Tomato Sauce Corn Meal Parker House Rolls Dried Peach Pudding VEGETABLE DINNERS Corn Soup Oatmeal Bread Nut Loaf Tomato Sauce Green Beans Potatoes au Gratin Jellied Prunes Boston Roast Tart Jelly Whole Wheat Bread Creamed Cauliflower Squash Cranberry Slump Kidney Beans with Rice Fried Apples with Raisins Celery in Brown Sauce Cornmeal Baking Powder Biscuits Tapioca Cream Baked Beans Boston Brown Bread Spinach Apple and Pimento Salad Gelatine Dessert Cream of Vegetable Soup Lima Bean Croquets Creamed Potatoes Carrots Pickled Beets Cornmeal and Rye Muffins Cottage Pudding Cream of Celery Soup Rye Bread Spinach Loaf Cabbage and Pepper Relish Brown Rice Marmalade Pudding Cream of Tomato Soup Corn Sticks Baked Macaroni and Cheese Baked Sweet Potatoes Eggplant Beet and Cabbage Relish Whole Wheat Bread Apricot Shortcake Hard Sauce Of our men we ask their lives; Of ourselves, a little less food. SAVE AND SERVE TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coarse flours. Use breakfast foods and hot cakes, composed of corn, oatmeal, buckwheat, rice or hominy. Serve no toast as garniture or under meat. Serve war breads. Use every part of the bread, either fresh or stale, for puddings and toast; or dried and sifted for baked croquettes; or use to extend flour in the making of muffins and drop cakes. TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and egg and cheese dishes of all kinds. Use less beef, mutton, and pork and serve smaller portions at table of these meats. Have fewer of these items on the menu. Provide more entrees and made-over dishes in which a smaller quantity of meat is extended by the use of potatoes, rice, hominy, etc. Use beans, as they contain nearly the same nutritive value as meat. Serve bacon only as a dish and not as a garniture, and this way not more than once a week. Use cheese, dried vegetables and nuts. Use fish and meat chowders. Use meat extension dishes. Serve vegetable dinners. TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple sugar, corn syrup, molasses and dark syrups with hot cakes and waffles and in all cooking, in order to save butter and sugar. Use all classes of fruit preserves, jam, marmalades and jellies. Do not frost or ice cakes. Serve dried fruits with cereals, and no sugar is needed. TO SAVE FATS. Serve as few fried dishes as possible, so as to save both butter and lard, and in any event use vegetable oils for frying--that is, olive oil, corn oil, cottonseed oil, vegetable oil compounds, etc. Trim all coarse fats from meats before cooking and use the waste fats for shortening and for soap. We are short of soap fats as our supplies of tropical oils used for soap-making are reduced. Do not waste soap. Save fat from soup stock and from boiled meats. Use butter substitutes where possible. TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this cream, and you secure your milk without cost. Economize on milk and cream except for children. Serve buttermilk. Serve cottage cheese regularly in varying forms. It is especially nutritious. Use skimmed milk in cooking. A great quantity of it goes to waste in this country. Use cheese generally. The children must have milk whole, therefore reduce the use of cream. USE VEGETABLES. Use more vegetables and potatoes. Make fruits and vegetables into salads and attractive dishes. Feature vegetable dinners and salads of all kinds. Encourage the use of cheese with salads. Make all types of salads from vegetables. We have a great surplus of vegetables, and they can be used by substituting them for staples so that the staples most needed will be saved. Make all kinds of vegetable soups, especially the cream soups, in which the waste from staple vegetables, such as outer leaves and wilted parts, can be utilized. These are wholesome and nutritious and save meat. 
26005	----	_Armour's Monthly CookBook_ [Illustration] A Monthly Magazine Of Household Interest--. VOL. II NO. 12 OCTOBER 1913. [Illustration] CONTENTS A Necessity in the Pantry 6 Answers to Correspondents 22 Baked Beans--A National Dish 21 Baking Day 13 Everyday Uses of Armour's Grape Juice 4 From the Pantry Shelf 8 Halloween 11 Halloween Hints 6 Hints for October 23 Home Dressmaking 11 Informal Porch Suppers 5 Little Stories by Our Readers 18 Making Money for the Church 19 Prize Contest Story 9 Sautéing and Frying 7 Small Pieces from the Whole Ham 12 Supplying the Meat Flavor 10 The Daily Menu 14, 15, 16, 17 The Subject of Desserts 4 Where Does Your Housekeeping Money Go? 20 Why Eat Fruit? 20 The Garden in October October is a fine time to plant every kind of "bulb, root and tuber," also all deciduous plants and shrubs, except those with thin bark or thick, fleshy roots (e.g., birch magnolia). * * * * * Clean up and burn diseased plants, manure the garden, plow it and leave it all winter. * * * * * Burn asparagus tops and manure the bed. Also make new asparagus and rhubarb beds and plant sets of extra early pearl onions for use next March. Put some parsley plants in a box and place it in a light cellar or in a shed. * * * * * Put some frozen rhubarb roots in a barrel of earth in the cellar where they will produce "pie-plant," for winter use. Dig chickory for salad and store in sand in a dry cellar. Blanch endive by tying lightly at the tips. * * * * * Pull up cabbages, leaving roots on, and stand upside down on shelf in cellar. Pick cranberries this month. Then cover the bog with a foot of water to drown bugs and to protect from frost. Rake up the fallen leaves and use as a mulch for flowers and shrubs. Hardwood leaves like oak and chestnut contain more plant food than those from soft wooded trees.--_Garden and Farm Almanac. Doubleday, Page and Company._ Every Morning A Little Crystal of Thought for Every Day in the Week SUNDAY. Most of us could manage to be fairly happy if we really tried to make the best of things. MONDAY. _Don't get depressed even if things do seem to be going wrong at the moment. Depression will make matters worse rather than better. If you do your duty faithfully, the sun is sure to shine again sometime._ TUESDAY. Many people pride themselves on their plain speaking. An ability to put things pleasantly is really far more valuable. Even fault-finding can be pleasantly done. WEDNESDAY. _It always seems to me that God is probably less anxious that we should fulfil our tasks in life than that we should do our best._ THURSDAY. Of the people who complain most bitterly that they have "no chance" probably a very small proportion would do great things if great opportunities came. "No chance" is a very old excuse. FRIDAY. _Don't give way to selfishness--that detestable vice that we all find it so difficult to forgive in others._ SATURDAY. Even if you don't like your work, try to do it well. It may lead on to your true vocation. For the Automobile Visitor It is the frequent experience of the housewife living in the country or suburbs these days to receive unexpected visits from friends who are touring in automobiles, and she finds she must have something attractive, dainty and nourishing ready at a moment's notice to supplement the cup of tea or coffee so welcome after a hot, dusty trip. It is a wise plan to keep a variety of Summer Sausage on hand, as in a very few minutes delicious sandwiches may be prepared with this, these sandwiches having the charm of novelty. It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness--so much so that large quantities are shipped from this country every week to the countries where they originated. CERVELAT: This sausage is made of finest pork chopped fine, smoked and air dried. It is highly spiced. A very delicious way to serve this is to cut thin slices of white bread in rounds just the size of the sausage. Put the meat, cut very thin, between the slices of bread and toast for a minute with a very hot fire. This keeps the exposed sides absolutely dry and the sandwich can be eaten without a fork. GERMAN SALAMI: This sausage will be much appreciated by people who like the smoky flavor of ham and bacon. In it the meat is chopped a little coarser than in the Cervelat, and the spicing is the same as that used in Germany. Serve cut very thin, with rye or bran bread. LACKSCHINKEN: This is a very delicately flavored German titbit. It is made of boneless pork loins cured in mild sweet pickle before smoking. It makes delicious sandwiches with white or brown bread sliced thin and lightly buttered. MORTADELLA, a favorite Italian sausage, is made from lean pork ham meat chopped very fine. The flavoring is delicious, the careful blending of spices giving a distinctly foreign touch. In many restaurants throughout the country they serve, as in foreign countries, a slice or two of Summer Sausage as an appetizer before beginning the meal. This custom is rapidly spreading into the home, and Summer Sausage now has an established place in the daily bill of fare. Armour's Monthly Cook Book Copyright, 1913, by Armour and Company _A Magazine Devoted to the Interests of Women_ Vol. II OCTOBER, 1913 No. 12 [Illustration: _All true work is sacred; in all work, were it but true hand labour, there is something of divineness._--CARLYLE.] Editorial [Illustration] In Germany the government maintains a system of education in what is called intensive farming. Through instructors who go about the country, the farmers are taught how to get a bigger yield from the same area of soil. The work of these wonderful teachers is supplemented by women domestic science teachers who in the same manner visit the homes in their districts and instruct the good _Haus Frau_ on how to improve, economize, and systematize in kitchen and household work. The manner in which these women instruct is, I am sure, of especial interest to the Cook Book readers, inasmuch as the method is in a way practically the same as what the Cook Book is doing. Where they teach by hand and mouth the Cook Book has taught through its exchange of ideas, contest stories, and recipe contests, the object being the same in both cases that of instruction, education and economy in the kitchen and saving of steps in the housework. It is truly said of Germans that they are the most frugal and economical of all people. In the past the usual method has been to exert this frugality with what is already on hand in the larder left-overs, so to speak. One point of the modern instruction of these wandering domestic science teachers, as they go from home to home, is to show the economy of systematic buying of groceries, meats and vegetables. Where the practice in the past has been to buy a little, so there is not much expenditure of money, German housewives are now taught the economy of buying in bulk, because it is cheaper, and there is never any waste of food in a German home, no matter how much of it there may be on hand. Neither is there any good reason why there should be any waste of food in an American home. Economy or frugality comes from knowing how, and not from any stingy purpose, as some ill-advised people think. The methods of these teachers show that this wonderful nation is alive to the fact that the high cost of living is in our own waste and carelessness, that oftentimes we do not make the most of what we have or what we are given to do with. [Illustration: Mary Jane McClure] The Sweet Places _I want to go back to the sweet mysterious places, The crook in the creek-bed nobody knew but me, Where the roots in the bank thrust out strange knotty faces, Scaring the squirrels who stole there timidly._ _I want to lie under the corn and hear it rustle, Cool and green in a long, straight, soldierly row, I am tired of white-faced women and men of iron. I want to go back where the country grasses grow._ _To the well-remembered pasture's shadiest corner, Where under the trees the wild ferns wove their laces; Hearing the whip-poor-will's voice in its strange, rich sadness-- I want to go back to the old beloved places._ * * * * * Unafraid Sleep lifts the flower-soul with gentle hand, And breathes upon it till the petals close Softly and drowsily; and, faint, there grows A melody from some far shining strand. The waking vision's holden to, till, fanned By vagrant winds from distant ports, it blows The singing lips of dreams into the rose. The white Night leans to kiss the nodding land. Thus, in a kindred way, will Brother Death At the appointed hour let fall his breath Upon my soul, which such kind dreamlessness Of pillowing, after Life's storm and stress. I shall lie unafraid, my petals furled, To bloom anew within some fairer world. --EXCHANGE * * * * * To Bleach White Silk When either white silk fabric or embroidery has become yellowed from careless washing, it may be bleached in the following manner: Dissolve two ounces each of salt and oxalic acid in six quarts of cold water. Soak the silk in this until the yellow tinge disappears. This will take about an hour in ordinary cases. Rinse immediately in several clear waters. The Subject of Desserts [Illustration] Although a meal satisfies your hunger you should have dessert, because the educated palate craves that particular spice as a proper finish. Scientists tell us that a dinner digests better because of a tasty dessert, which, they say, gives the final stimulus necessary to dispose of the food previously received. The simple desserts are the best desserts, and none is more pleasing to the eye and the palate or so easily made or so frequently served in an imperfect manner, than custards. With a supply of good eggs in the pantry the housewife need never be at a loss for a tasty custard, and if she is wise enough to buy Armour's Fancy Selects when she orders eggs from her market man their goodness will be reflected in her desserts. Aside from their goodness their extra large size will always recommend their use to the wise housewife. They come packed in an extra large carton. Custard Puddings These being the more easily made may be considered first. They may either be steamed or baked but the mixture is the same in either case. Allow two eggs and a teaspoonful of sugar to each half pint of milk. Beat the eggs with sugar thoroughly, but do not froth them, as the custard must be as smooth and free from holes as possible. Add the milk slowly, also a few drops of flavoring essence--vanilla, almonds or lemon. Pour into a buttered mould (or into individual moulds), set in a pan of hot water and bake until firm. Chill thoroughly and turn out on serving dish. Serve with sugar and cream. A pleasing addition to the above is made by garnishing the sides of the mould with strips of Canton ginger before pouring in the custard. Coffee Custard Make an infusion of coffee by pouring half a pint of boiling milk on a heaping tablespoonful of powdered coffee. Put it aside to settle, and when cold strain off the milk and use with the eggs as in previous recipe. Boiled Custard This is also made from milk and eggs and is usually served instead of cream with stewed or preserved fruit. "Boiled" custard is rather a misnomer as on no account must the boiling point be reached in cooking, for if the custard bubbles it curdles. As soon as the custard begins to thicken the saucepan must be taken from the fire and the stirring continued for a second or two longer. If the cooking is done in a double boiler the risk of boiling is very much lessened. Everyday Uses of Armour's Grape Juice Give your family Armour's Grape Juice as an everyday beverage and their bodies will be kept healthy without drugs. Instead of serving fruit in the morning serve a wineglassful of Armour's Grape Juice undiluted. If taken at the beginning of breakfast do not add ice. For children, water may be added if desired. In moistening mincemeat use Armour's Grape Juice instead of jelly or wine. In making "Brown Betty" use Armour's Grape Juice instead of water and molasses and you will find it richer and more delicious. In making sauce for all kinds of fruit puddings, use Armour's Grape Juice, hot or cold, thickened when necessary with a little cornstarch. When making fruit salad to be served as a dessert, pour over the mixed fruits, immediately before serving, a cup of Armour's Grape Juice. In serving grape fruit, after carefully removing the white pith, pour over each portion a wineglassful of Armour's Grape Juice. Many people find it difficult to take raw eggs when recommended by their doctor. This difficulty is removed by breaking the egg into a glass of Armour's Grape Juice. The egg is swallowed easily and in addition to the nourishment obtained there is the tonic value of the rich fruit from which the grape juice is taken. _VERIBEST CANNED MEATS--save work and worry_ Informal Porch Suppers [Illustration] If you are fortunate enough to possess a wide porch or a stretch of lawn do not forget your less fortunate friends, and give an occasional informal party there while the weather is still fine. Food always tastes so much better in the fresh air and when friends are present it makes the affair nothing more than a kind of glorified picnic. There are few more pleasant ways of entertaining than by giving a porch party. It is very little trouble to arrange an affair of this kind--less than the average picnic indeed--and grown people usually enjoy it more as it is much more comfortable to sit in a chair before a real table than to perch on a log or rock while eating. A porch party is an ideal way of entertaining for the woman who has to do her own work. Most of the dishes can be prepared the day before, making the serving easier. If not convenient to have a large table a number of small card tables placed close together will answer the purpose. Charming table sets of white crepe paper can be bought for very little and save very materially in the doing up of the linen. Prepare as much as possible early in the day. If you have sandwiches wrap them in a damp napkin; if cold drinks are wanted have them well chilled, your glasses and straws handy, have your silver and china ready at hand so that when your guests arrive you may devote your time and attention to them. The following menus are not hard to prepare and the dishes will be found most palatable and suited to every purse: Veribest Canned Meats, the standby of the housewife who combines economy of time with excellence of quality, are used in many of them. There is a wide range of these meats delicious and many ways of using them. Every pantry should have at least one shelf devoted to them so that the housewife need never be at a loss for the basis of a good meal. FRUIT COCKTAIL HAM MOUSSÉ, POTATO CHIPS or CREAMED CHICKEN, served in roll, or TONGUE TOAST, CREAM SAUCE or CHICKEN IN ASPIC IN INDIVIDUAL MOULDS POTATOES AU GRATIN TOMATO WAFFLES SALAD ROLLS CHILLED CUCUMBERS MARSHMALLOW PUDDING or FIG CUSTARD COFFEE FRAPPÉ ICED COCOA GRAPE JUICE. Ham Moussé One tablespoonful granulated gelatine, one half cup hot water, one can Veribest Deviled Ham, teaspoonful mustard (mixed), one half cup rich cream. Dissolve the gelatine in the hot water, and add to the ham; season with the mustard, add the cream beaten stiff and pour into a mould which has been previously wet with cold water. Chill. Turn out to serve and garnish with parsley. Creamed Chicken Make a plain white sauce of one tablespoonful butter, one tablespoonful flour and one cup of milk with seasoning of salt and pepper. When this is ready add the contents of a can of Veribest Boned Chicken, gently pulling apart the flakes of meat with a fork. When thoroughly heated serve in a roll which has been hollowed out for the purpose, with a garnish of cooked asparagus stalks. Tongue Toast Remove the contents of a can of Veribest Lunch Tongue and cut in dice. Add a little cream and the beaten yolk of one egg. Simmer for a few minutes and serve on squares of toast. Potatoes au Gratin Dice enough cold boiled potatoes to measure one pint. Put one tablespoonful of butter and the same amount of flour in a saucepan with a little salt and pepper. Cook till well mixed, then add one cupful of milk and stir until smooth and thick. Add the potatoes and simmer five minutes, then pour into a buttered, shallow baking dish. Mix one scant cupful of fine, dry bread crumbs with one tablespoonful of melted butter, spread over the potatoes and place in a hot oven until the crumbs are a golden brown, then serve hot. Marshmallow Pudding Make a plain lemon jelly, adding a little sherry wine if desired. Put a layer of sliced marshmallows in the bottom of the mold, and when the jelly has begun to set spread a little of it over them. Continue with jelly and marshmallows till the mold is full, then put away to harden. Serve with whipped cream. A Dainty Dessert Lemon and grape juice frappé is another cool dessert that is also light. To make it, boil a pint of water with two cupfuls of granulated sugar for ten minutes and cool it. Then add a little cinnamon and half a cupful of lemon juice, and lastly a quart of Armour's grape juice. Freeze and serve in cups, with a little of the grape juice. * * * * * Shelving Responsibility "I'll ask my husband." "I don't think my husband would allow me to do that." "I'm sure Jack would say 'No.'" Do you know the wife who, whenever she does not want to do anything, always places the responsibility on her husband's shoulders? She knows quite well that she can do almost anything she likes with her husband, and that there are really precious few things that he _would_ say "No" to her doing, but she finds that to say her husband would never allow her to do this, or that, is a very easy way of saying "No" to people without offending them. But it's not quite fair on the husband really, because, after a time, people begin to think that he really must be rather a bear to be so strict with his wife. And he gets disliked, very often, accordingly. If you don't want to do a thing, _say_ so; don't make your husband the scapegoat. Of course the wife who does this kind of thing never dreams that people will blame her husband: it's just a convenient fiction to her. But people are apt to think less of her husband because of it. So you'll be wise to find some other excuse when excuses are necessary.--_Exchange._ A Necessity in the Pantry "How can you get along without a ham in the house?" asked one housewife of another; "to me it is as necessary as anything we ever have in our pantry." This housewife, in saying the above, echoed the sentiments of many others. There is no meat more "necessary" in the house than good ham. Not only is the meat there in all its nutriment but it is preserved--that is, cured and smoked--in such a way that there is given to it a piquancy which whets the appetite and gives a stimulus to the gastric juices, thus aiding--so the doctors tell us--the process of digestion. In so many cases of convalescence where the appetite is flagging and the digestion weak, ham and bacon are prescribed, both for their tonic and nutritive value. On the crisp snappy mornings of autumn when a hearty breakfast is necessary and the appetite has not yet recovered from the jading effects of the hot weather what could be more tempting and more nourishing than a slice of broiled ham--broiled just enough to be thoroughly cooked and yet not enough to discolor the delicious appetising pink color of the meat. Even the aroma thrown out in the process of cooking sends a tempting appeal to the stomach that is impossible to resist. Buying a whole ham at a time is the best and most economical way of buying ham, as experience will prove. It can be boiled or baked whole and sliced for whatever purpose intended. When baked ham is broiled for breakfast it requires to be cooked just long enough to get hot all the way through. It is many years since the curing of ham was first tried and in those years much has been accomplished. Today Armour's Star Hams represent perfection in cured ham. In them the highest quality is allied to skillful curing and careful smoking. From many thousand hams those intended for the Star brand are chosen; the process of curing is a specialty of Armour and Company, and careful smoking over green hickory logs gives the final necessary touch. They say "the proof of the pudding is the tasting of it" and this applies to Armour's Star Hams as well. [Many ways of using this, to most people, necessary meat, will be found on page 12.] [Illustration: _Built in Cupboards and Shelves Economize on Space and are Especially Nice for Linens_] Halloween Hints Witch Apples Bake large apples from which the core has been removed until soft, but not long enough to burst the skin. When cooked, insert a marshmallow into the core space, put a teaspoonful of sugar on top and a few maraschino cherries. When ready to serve turn over each a scant teaspoonful of brandy and light just as the table is reached. The brandy will burn with a ghastly flame and melt the sugar and marshmallows. Whipped cream served in a bowl is a delicious addition. Witch Cake Cream one half cupful of butter with one and one half cupfuls of sugar; add three eggs and beat five minutes; add one cupful of milk. Sift together one third cupful of cornstarch, and two cupfuls of flour, one and one half teaspoonfuls of ground mixed spices, and three teaspoonfuls of baking powder; then add to the mixture. Now add one cupful of seeded floured raisins, also one cupful of chopped nuts. Turn into a well greased loaf cake pan and bake in a moderate oven about forty-five minutes. Frost with a white boiled icing. Melt sweet chocolate to equal one third cupful, flavor with a teaspoonful of lemon juice, add one cupful of boiled chestnuts which have been run through the meat grinder, and enough confectionery sugar to make a paste easily handled. Roll and cut (by pasteboard pattern) black cats or any other Halloween figure, press them into the icing on the sides of the cake. Sautéing and Frying [Illustration] "What is the difference between sautéing potatoes and frying them?" asks a young housekeeper from South Dakota in the Day's Work, and as the subject is of much importance and deserving of more space than may be given to it in the correspondence columns it is answered here. In a word, to sauté--pronounced sotay--anything, is to cook it in a shallow frying pan with a little fat, turning as one side is browned to let the other color. Cooked potatoes are often warmed over this way. To "fry" potatoes, croquettes, etc., is to cook them in deep boiling fat, immersing the object to be fried while the fat is boiling hot. That is the difference between sautéing and frying but there are one or two points about frying--this much abused way of cooking--that must be borne in mind if one would have the best results. In frying, a deep kettle must be used and it is wise to keep one for this purpose only. The one called a Scotch bowl is especially made for this purpose and is most satisfactory. Use only the best fat for frying--an absolutely pure leaf lard which contains neither water nor salt and have your kettle two thirds full, that is, deep enough to quite cover the article to be fried. Once started, this quantity must be kept up, as it reduces slightly with each frying, but the same fat may be used again and again if care be taken to keep it clean and of a good color. After each frying let the fat cool a little and strain to remove crumbs, etc., which would otherwise burn and spoil the fat. If strained when very hot it is apt to unsolder the strainer. Wipe the kettle clean, return the strained lard and set aside until wanted again. French Fried Potatoes are sliced thin or cut lengthwise in strips laid in ice water for half an hour; then dried thoroughly between two towels and plunged into boiling deep fat. As soon as they are delicately browned they are fished out with a split spoon and laid in a hot colander to drain off every drop of fat. Serve at once. German Fried Potatoes are as a rule cooked and cold before they are sautéed. Some prefer them to the French. To many minds they never get quite rid of the stale taste that clings to the cold potato. The same may be said of stewed cold, cooked potatoes. The least objectionable way of serving them as left-overs is to sauté them. [Illustration: Simple Furniture of Quaint Shape and Design] "_To have bread excite thankfulness, and a drink of water send the heart to God, is better than sighs for the unattainable. To plough a straight furrow on Monday, or dust a room well on Tuesday, or kiss a bumped forehead on Wednesday, is worth more than the most ecstatic thrill under Sunday eloquence. Spirituality is seeing God in common things and showing God in common tasks._"--MALTBIE D. BACOCK. The School Child's Sleep The mother who has a child at school may not be able to help him with his lessons, but there is one thing she can do for him which will benefit him even more, and that is to see that he gets enough sleep. Insufficient sleep affects the nerves, the temper, the digestion, the mental quickness, and even the morals of children. The child who gets enough sleep is the one who is bright and quick mentally, who grows normally and well, who eats properly and who is not peevish and irritable. An early supper and an early bedtime are the things for the school child. Then put him in a well-ventilated bedroom and let him have ten or eleven full hours of slumber and he'll wake up bright and healthy and good, too. Many of the little whining nervous children we see are simply suffering from lack of sleep. Many small naughtinesses simply come from tired nerves and weariness of mind and body. So many mothers notice such a difference in the behavior of children once they have started to school and are at a loss to understand the reason. It is because the daily nap which the child took before he went to school has been given up, but the bedtime hour has not been changed. Consequently the nerves of the child suffer. Try giving the school child supper at half past five, a nourishing and easily digested supper, too. Then at eight, promptly pack him off to bed. If he doesn't sleep let him sip a cup of hot milk, and sit beside him until he drowses off. Sleep is largely a habit and will be easily acquired in a few evenings. And oh, the difference it will make to the child in every way.--_Exchange._ * * * * * Hints on Picture Hanging Hang the pictures from the ceiling or picture rail by means of a thin cord as nearly as possible the color of the walls. When this is done you may, if you like, fill up the spaces left above the smaller pictures by placing therein a miniature, or an old blue plate, or a little plaster relief. This arrangement gives all the space, above or below, upon which to rest your eyes, and is infinitely preferable to the usual way of hanging pictures one over the other or all up and down the walls. Fishing line makes an excellent substitute for picture wire and is much less conspicuous. From the Pantry Shelf Keeping the pantry shelf supplied with foods that are easily prepared and served is one of the things which mark the careful housewife. The Veribest list of prepared foods embraces soups, meats, baked beans and many varieties of potted ham, veal, chicken, etc., all of which are perfect. Their use means a saving of time, fuel and energy--with satisfaction for the whole family. CHICKEN MOUSSÉ One cup of chicken stock (made from Armour's Chicken Bouillon Cubes), one half teaspoon of salt, a pinch of celery salt, one cup of Armour's Veribest Boned Chicken, two teaspoons of granulated gelatine, two tablespoons of cold water, one cup of beaten cream, one tablespoon of chopped olives, and whites of two eggs. Heat the stock, seasoning and gelatine which has been soaked in cold water. When dissolved, add the chicken finely minced with fork, and the cream. Beat well and fold in the well-beaten whites of eggs. Pour into buttered molds and chill for two or three hours. Serve as salad with mayonnaise.--MRS. A. E. RICHESON, 830 CANAL ST., MT. VERNON, IND. CHICKEN AND MACARONI Put one half package of macaroni in boiling salted water and boil until tender. Drain off all but a very little water and add grated cheese. Stir well, cover and keep hot until the cheese is melted. Have ready a cream sauce made from milk, flour and butter, and when hot add one can of Armour's Veribest Boned Chicken. Mix the macaroni and creamed chicken lightly, and serve on buttered hot toast.--MRS. H. B. HILL, SARVER, PA. CASSEROLE OF RICE AND BEEF One can of Armour's Veribest Roast Beef, one half teaspoon of salt, one fourth teaspoon of pepper, one egg, one tablespoon of chopped parsley, one fourth cup of fine bread crumbs and three cups of cooked rice. Season the meat and mix with crumbs and egg. Add just enough stock to bind. Make stock of one fourth teaspoon of Armour's Extract of Beef and one half cup of hot water. Line a mold with half the rice. Fill with the seasoned meat and cover with the remainder of the rice. Cover tightly and steam thirty minutes. Serve with tomato sauce.--MRS. FRANK GROUNDWATER, ELMA, WASH. JELLIED VEAL Make a rich gravy by browning one tablespoon of flour in one tablespoon of Armour's Simon Pure Leaf Lard, and add one large onion cut fine, one fresh tomato or tomato pulp, and one teaspoon of Armour's Extract of Beef. Season with salt and pepper and let the gravy simmer until it thickens, then add one can of Veribest Veal Loaf, and mix it thoroughly in the gravy. Dissolve a package of gelatine in boiling water and mix it thoroughly with the veal and gravy. Put aside to cool and then set it in refrigerator for a few hours. Slice and garnish with parsley and a few slices of lemon.--MRS. VIOLA MICHEL BODE, 2865 FORTIN STREET, NEW ORLEANS, LA. MACARONI MILANAISE Cook one half package of macaroni in three quarts of salted water (boiling) until tender. Drain well and cover with cold water for ten minutes or more. Cook one can of tomatoes for fifteen minutes with a bay leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and thicken with one fourth cup each of butter and flour blended together. Drain macaroni again and mix with the sauce. Add one cup of chopped green peppers parboiled, and one can of Veribest Tongue chopped, and put in baking dish. Sprinkle top with grated cheese or buttered cracker crumbs and bake one half hour.--MRS. C. F. FRANKLIN, 214 NORTH UNION AVENUE, SHAWNEE, OKLA. CREAMED CHIPPED BEEF ON TOAST One half can of Armour's Veribest Chipped Beef, two tablespoons of cornstarch, a little paprika, one and one half cups of milk, and three fourths cup of tomato catsup. Heat the milk and add the cornstarch which has previously been moistened with cold water, add the paprika, and stir until thickened. Then add catsup, stir in the beef and let it become thoroughly heated. Serve on hot buttered toast.--EDITH EVELYN RUNGE, 15TH AVE. AND RAY ST., SPOKANE, WASH. ITALIAN TONGUE Slice one Veribest Canned Tongue and pour over it the following sauce: Put one half cup of olive oil in a sauce pan and when hot add one pint of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two, one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil, then simmer forty-five minutes. Pour over the tongue and serve.--MRS. L. R. FINK, NEW ULM, TEXAS. SCALLOPED TONGUE One cup of brown sauce, made with Armour's Extract of Beef, one can of Veribest Ox Tongue, split, one half cup of buttered crumbs, one tablespoon of catsup, one teaspoon of Worcestershire Sauce. Sprinkle baking dish with crumbs, and arrange the split tongues in dish. Pour over them the sauce to which catsup and Worcestershire Sauce have been added. Cover with the remainder of the crumbs and bake in hot oven until the crumbs are brown.--MRS. C. B. COLPITTS, KANSAS CITY, MO. LUNCHEON DISH Split and broil Veribest Vienna Style Sausage and place between hot buttered toast. Add a crisp, dry lettuce leaf and a thin spread of mayonnaise. Serve in folded napkin with olives and sweet pickles.--MRS. R. F. THURSTON, 2717 26TH AVENUE, FRUITVALE, CAL. BEEF BALLS Two cans of Armour's Veribest Potted Meat, one onion minced very fine, three cups of mashed potato, salt and pepper to season, and one egg. Beat well and form into balls. Roll them in flour and fry in deep hot Simon Pure Leaf Lard. Garnish with parsley or lettuce leaves and serve hot.--MRS. M. E. BESSEY, 133 MAIN ST., BILOXI, MISS. HASH WITH SPANISH SAUCE With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled potatoes chopped fine. Season to taste and sauté in hot Simon Pure Lard until brown, and pour over the following sauce: Boil together for ten minutes one can of Armour's Veribest Tomato Soup, one half can of shredded pimentoes, one half can of button mushrooms; season with salt, paprika, butter and a small amount of onion juice.--MRS. J. M. AINGELL, 2704 NUECES, AUSTIN, TEXAS. CALGARIAN SALAD Chop one tin of Armour's Veribest Boned Chicken. To this add one cucumber pared and cubed, one cup of chopped walnuts, one half cup of French peas, one cup of celery washed, scraped and cut into small pieces. Moisten with mayonnaise, mold in bowl, mask with dressing. Garnish with strips of canned red peppers and celery tips.--MRS. G. B. CONTTS, CALGARY, ALBERTA, CANADA. "_Kissing don't last; Cookery do._"--GEORGE MEREDITH. [Illustration: Prize Story] Saving Steps in the Kitchen The kitchen should be characterized by cleanliness, system and order. Two maxims that will help save steps are: "A place for everything, and everything in its place;" and "Plan your work, then work your plan." 1. Arrange kitchen as conveniently and systematically as possible. Walls and floors should be easily cleaned. No superfluous furnishings or worn-out utensils should be tolerated. Arrange stove, sink, shelves, table or kitchen cabinet near together and in logical order, so that in preparing a dish one can move from raw material at table or cabinet around to the washed dish at sink. Have shelves and hooks within easy reach. Have drain-board and shelves for dishes convenient to sink. Keep stove lifters and cloths for managing hot dishes upon hooks near stove. Arrange those utensils and raw materials in constant use close at hand, placing utensils used in same kind of work together. In storeroom and pantry arrange shelves in certain order, with things seldom used on highest shelves and those used oftener on lower shelves. Place together ingredients used for salad-making, as vinegar, mustard, etc.; things used in laundry together, etc. Other groups will suggest themselves. Keep all groceries possible in air-tight labelled cans or glass jars. 2. Stock your kitchen with as many labor-saving devices as you can afford, making sure they are suited to your needs. Keep all utensils and tools in good repair. Glass oven-doors, small tables upon rollers which can be wheeled into dining room, indexed cook books and clipping-files are step-savers. 3. Plan each day's work ahead and have materials and utensils for that day's work handy. 4. Do all kitchen work in a certain order, using that routine which experience has proved best. 5. Think before you step. When in storeroom or pantry bring as many needed articles as possible at one time. Baskets and waiters are great helps here. In preparing a certain dish first gather together all necessary ingredients and utensils. Do not begin work until everything is ready. When possible prepare several things for the stove at once. 6. Clean and straighten as you go, replacing disarranged utensils, etc. Have plenty of hot water handy, placing in soak those articles which cannot be washed immediately. While preparing one meal do as much as possible toward getting the next ready. If meals are planned ahead, many things for supper can be cooked with the noon-day meal, also the breakfast cereal. After each meal leave everything ship-shape for the next. MRS. L. H. MCRAVEN, MERIDIAN, MISS. "_Nobody knows the work it takes To keep the home together; Nobody knows the steps it takes, Nobody knows but Mother._" * * * * * _Keep a small market basket handy. In it place the things to be taken upstairs when you are going up and when you are making the beds and dusting, the things which are to be brought down._ * * * * * _"Make your head save your heels." Think, in making trips to pantry, cellar or icebox if you cannot both take things and bring others on the same trip._ * * * * * _Keep a chair or revolving stool in the kitchen and whenever possible sit down to work. Vegetable paring, cake beating and even washing and ironing may be done sitting._ * * * * * _Have a method in your work. Occasionally take time to sit down and think over the day's work, and remember how many unnecessary steps you took yesterday._ * * * * * _Have your kitchen shelves arranged to suit your own height, so that there is no unnecessary straining to reach up or bending over to reach one set too low._ Supplying the Meat Flavor There are many meat dishes very nourishing and wholesome which are total failures because of their lack of flavor. This lack of flavor seriously impairs their value in nutriment. A little Armour's Extract of Beef will in every case provide that touch of flavor which appeals to the palate and finds ready response from the digestive juices of the stomach. This extract is very highly concentrated, so that only a little is required. RICE SOUP Dissolve one teaspoon of Armour's Extract of Beef in one quart of water, add one half cup of cooked rice, and a tablespoon of onion juice. Add one teaspoon of celery seed and cover closely. Simmer ten minutes and just before serving add one fourth cup of sweet cream or a tablespoon of butter. If too thick, add a little boiling water or milk.---MRS. W. V. COPELAND, 227 N. LAKE STREET, TOPEKA, KANS. SPINACH AND SAUCE After spinach has boiled for twenty minutes in salt water, drain it and serve with this sauce: Dissolve one half teaspoon of Armour's Extract of Beef in a cup of hot water, add two tablespoons of butter, break in two eggs and use half teaspoon of lemon juice. Stir constantly and cook for a few minutes.--MRS. W. I. COLE, PUNTA GORDA, FLA. TOMATO ASPIC JELLY One fourth teaspoon of Armour's Extract of Beef, one can of Veribest Tomato Soup, one half package of gelatine, three hard-boiled eggs, and chopped olives. Heat the soup with an equal amount of water. Soak the gelatine in half cup of cold water and dissolve in the soup. Add Extract of Beef dissolved in a little water. Let cool. Add chopped hard boiled eggs and olives. If there is cold chicken at hand, a half cup of chicken chopped will improve the jelly. Pour into mold and put on ice. Serve with mayonnaise on lettuce leaves.--MRS. R. M. BRUMBY, ANONA, FLA. STUFFED TOMATOES Remove seeds and centers from six tomatoes. Chop three green peppers and one onion and fry in butter until the onions begin to brown. Add a small lump of butter, some chopped nuts and dried bread crumbs, salt and pepper to season, and one third cup of hot water in which one half teaspoon of Armour's Extract of Beef has been dissolved. Put the tomatoes in baking pan and fill with this mixture. Sprinkle crumbs over tops and bake fifteen minutes.--MRS. L. C. STUMP, 444 N. DENVER AVE., KANSAS CITY, MO. BREAD OMELET Cut one cup of stale bread into tiny bits, beat the yolks of two eggs, add a pint of milk and the crumbs. Season with a pinch of salt and pepper and one half teaspoon of Armour's Extract of Beef. Let stand ten minutes, and then sauté in Armour's Simon Pure Leaf Lard until a nice brown. Add the whites whipped just a moment before taking from the fire.--ELLA R. STAHL, ROUNDUP, MONT. FRIED ONIONS Into a small amount of hot butter slice six good-sized green onions, tops and all. Cook until wilted, add a little water and boil until it has evaporated. Scramble in a spoonful of Armour's Beef Extract, three eggs, pepper and salt to taste. Cook until creamy and serve hot.--MRS. OLLIE H. THOMAS, MANSFIELD, ARK. MUSHROOM SAUCE Use the liquor from one can of mushrooms and enough water to make one cupful. Chop the mushrooms, add one teaspoon of Armour's Extract of Beef, and slightly thicken with flour blended with water. Cook six minutes and serve with broiled steak.--GRACE M. SEARS. PEA SOUP One can of peas, one half teaspoon of Armour's Extract of Beef, two tablespoons of butter, one tablespoon of flour, one teaspoon of salt and a dash of pepper, one half teaspoon of sugar, one quart of milk or half milk and half cream. Rinse the peas, add some water and boil until soft, then rub through a colander. Add Armour's Extract of Beef to hot water and peas, making one quart in all. Melt the butter and add the flour, then gradually the hot soup. Cook until smooth, add the seasoning, and the milk and cream last.--KATHERINE SORLIE, BUXTON, N. DAK. CORN SOUP Cook in two tablespoons of butter one onion and one sprig of parsley (cut fine) for five minutes. Add one cup of chopped corn and a cup of hot water in which has been dissolved one half teaspoon of Armour's Extract of Beef. Cook fifteen minutes. Add salt, pepper, one cup of milk, and bind with two tablespoons of flour and butter blended. Serve with toasted croutons.--MISS AMANDA STEVENS, SOUTH LEE, N. H. JELLIED BOUILLON SALAD Make a clear bouillon, using one teaspoon of Armour's Extract of Beef to one pint of hot water. Dissolve one spoon of powdered gelatine and stir into the hot liquid. Stir in a few button mushrooms sliced, or some cold veal. Add the pulp of one orange, having it peeled, sliced and torn in sections. When cool turn into cups or molds moistened with cold water. Stir and divide the material about equal in each cup. Set on ice to harden. Slice firm tomatoes and lay one each on lettuce leaf. Turn the bouillon molds onto these and place a large spoon of dressing over each.--MRS. SADETTE HARRINGTON, ELKHORN, WIS. EGG SANDWICHES Mash six hard-boiled eggs very fine, adding pepper, salt and a small lump of butter. Mix with one half teaspoon of Armour's Extract of Beef dissolved in a tablespoon of hot water, and one third cup of mayonnaise dressing. Add one cup of finely chopped pecans or peanuts. Mix well and serve between fresh crackers and thin slices of bread.--NELLIE TONEY, 215 WEST CHURCH ST., GREENWOOD, MISS. POTATO PUFFS Bake four large potatoes and put them through potato ricer. Season with butter, salt and white pepper and add one half teaspoon of Armour's Extract of Beef. Beat into this the stiffly beaten white of one egg. Mold this well and roll out on molding board. Cut into cakes and place on buttered sheet. Bake in hot oven until a golden brown. Serve on platter with meat, garnished with cress or parsley. MISS S. MAY KIMBALL, 7 TAHANTO ST., CONCORD, N. H. WILTED LETTUCE SALAD Wash two heads of lettuce and lay them on ice until wanted, then cut in small bits and lay in salad dish, adding salt. Heat two tablespoons of olive oil and pour over the lettuce. To one half cup of white wine vinegar add one teaspoon of sugar, one half teaspoon of Armour's Extract of Beef, one tablespoon of mayonnaise dressing. Pour over the lettuce and garnish with slices of hard-boiled eggs.--LOUISE MALLOY, 464 BAYOU ST., BATESVILLE, ARK. _Armour's Star Ham--for half a century the best_ Home Dressmaking [Illustration] This is an age of good ready made clothes and it is also an age of clever amateur dressmaking. With excellent patterns which may be easily handled there is no reason why the woman who can sew should not make her own clothes, and have smart clothes at a reasonable price--that is, provided she has the time to give to sewing. Before starting a dress--even before buying--make a tour of the shops and see for yourself what is being worn with a keen eye for the little details which lift a gown from the home made to the professional class. If you live far from town and can not go to the shops look through the magazines which make a feature of dress and study what is best suited to your particular style and requirements. Study materials and buy economically, which means paying a little more if necessary rather than have shoddy goods. Good patterns are essential and these usually have full directions as to the manner of using. It is a very good plan to have a pattern drafted to your own measure but if you have not this take some finished garment which is satisfactory (unless there is someone at hand to take the measures that a person cannot very well take for herself) and measure the lengths in different places such as front, back and under lengths on a blouse and the width across both back and front where it is broadest. Write these down and proceed to take the same measures on the pattern to be used. In taking measures be sure to take a correct position or it will be impossible to get correct measures and you cannot hope for success if this--the initial step--is taken wrongly. For instance, stand erect with the chest raised and the abdomen held in and you will find in taking the width measures across to where the arms and body join the armhole will be straight and even looking instead of pointing in and out in places. Make sure of your measures before starting to apply your pattern to the cloth. A careful study of this will save many irreparable mistakes later. Halloween The date of this oldtime celebration is always October 31st, the crucial moment 12 o'clock. To be sure, the original observance of All Hallows Eve has been considerably distorted during the course of years but the fun it affords the young folks in its present manner of keeping cannot be gainsaid and needs no changing. Halloween is the night when a magic spell enthrals the earth. Witches, bogies, brownies and elves are all abroad to use their power. Superstition proves true, witchery is recognized and the future may be read in a hundred and one ways. No occasion gives more opportunity of enjoyment and no party is gayer than a Halloween party. It is not necessary to spend a great deal of money in giving a Halloween party. With a little time, some suitable paper and a pair of sharp scissors the witches, pumpkin faces, cats and bats, which are the distinctive features of this decoration, may be easily made at home. Yellow, red and black are the colors and the most fascinating crepe paper can be had for a few cents. This is the best material to use, as it lends itself so well to all sorts of schemes. Not only is it made in plain colors which may be decorated at will but for every festival and occasion there are special designs which make the work of decoration very easy indeed. For Halloween there is a design of witches with brooms, or cats and bats in black on a yellow ground. This is ready to be laid on the table as a cover or around the room in the effect of a frieze. There are napkins to match and a crepe paper rope to finish the edge. A weird effect of lighting is obtained by making lantern boxes from any discarded boxes which may be in the house. Cover them with crepe paper, cut eyes, nose, ears and mouth, paste colored tissue paper behind the features and set a lighted candle inside. The wise owl must not be forgotten in the Halloween decorations. Grey paper is best for him. Paste the edges of a square piece of grey crepe paper together lengthwise of the grain and gather in at the bottom. Stuff this bag with soft paper or cotton and gather again some distance from the top. Shape the top into ears and make two rosettes with black centers for eyes. A beak of black stiff paper protrudes between the eyes. Mount the owl on a branch by sewing with heavy black thread in a way to resemble claws. Make witches' brooms by tying slashed paper tied on any old sticks or brooms to give the effect. * * * * * How to Clean It Brass Ornaments Any brass which is exposed to the air is likely to tarnish very quickly. To obviate this, after I have cleaned and polished my brass vases etc., in the usual way I take a rag, and with this smear just a tiny scrap of vaseline over the brass. This keeps it bright and prevents it from tarnishing. Wicker Tables or Chairs To take stains out of white wicker-work, I get some oxalic acid, and with an old toothbrush dipped in this I brush the stained parts well. Then I rinse the article thoroughly, first in clear, warm water, and then in cold. The brush should be destroyed after use, as oxalic acid is poisonous. To Wash Chiffon To wash chiffon, wind the material round a bottle. Make a good lather of soap and water. Immerse the bottle, and move backwards and forwards in the lather for about five minutes. Rinse in clear, lukewarm water in which has been dissolved a small piece of gum arabic. Then unwind the chiffon, spread on the ironing board, lay a clean, thin cloth over it, and iron with a very hot iron. A Black Hat The very best way to clean a black hat, whether it be chip, mohair, or tagel, real or imitation, is to make some rather strong tea, and, after brushing all dust from the hat, apply this with a small brush. Saturate the hat thoroughly, and when dry it will be as perfect in colour and appearance as when first bought. If you want the hat to be stiff, add half a teaspoonful of liquid gum to the tea, and mix well before applying. The hat will then keep its stiffness, but will not have a glossy appearance. Real Lace Real lace should never be washed, but can be cleaned in the following way. Put it between layers of tissue paper well sprinkled with calcined magnesia, place between the leaves of a book, and under a heavy weight for three days. Then shake the powder out and the lace will be perfectly clean. Small Pieces from the Whole Ham The economy of buying a whole ham at once instead of a pound or a slice is apparent to every housewife who studies her weekly bills. The initial cost is less--many trips to the store are saved and the housewife has the chance of using all of the ham--trimmings, skin, bone, etc., etc. HAM TOAST Grind or chop enough Armour's Star Ham to make a cupful, using a little of the fat. Melt one tablespoon of butter in a sauce pan and add one tablespoon of flour. As soon as blended add one and one third cups of milk. When slightly thickened add the ham and the whites of two hard-boiled eggs which have been mashed with fork. Season with salt, pepper, and pour over round slices of toast which have been placed on hot platter. Grate the yolks of eggs and sprinkle over the top. Garnish with parsley.--MRS. G. F. JONES, 79 WASHINGTON ST., PORTLAND, MAINE. HAM DUMPLINGS Cut from a boiled Star Ham fat and lean in equal proportions and chop fine. Season with pepper and minced sage. Make a crust of one half pound of Armour's Butterine and one pound of flour. Roll it out thick and divide it into equal portions. Put some ham into each and close up the crust. Have ready a pot of boiling water and put in the dumplings. Boil about forty-five minutes.--MISS M. C. GREEN, 319 LOCUST ST., HUNTSVILLE, ALA. HAM RELISH One cup of Armour's Star Ham boiled and chopped fine, one half cup of cream, three hard-boiled eggs, salt and pepper to taste. Scald the cream. Rub the yolks smooth with a little of the cream and add to the cream in the farina boiler with the ham. Press the whites of the two eggs through a sieve, add to the mixture and when thoroughly heated put on a hot dish. Slice the remaining eggs over the ham and serve.--MRS. R. SCHROEDER, 1923 AVENUE D, BIRMINGHAM, ALA. ESCALLOPED HAM Boil six eggs ten minutes. Make a thickening of two tablespoons of flour cooked in two tablespoons of melted butter, and boil it in a pint of milk until thick. Season with salt and pepper. Cut a cup of Armour's Star Ham (cold boiled) into dice and moisten half a cup of cracker crumbs in melted butter. Chop the whites of the eggs fine, sprinkle some crumbs in a buttered dish, then some of the ham, the chopped whites, thickened milk and sifted yolks. Then add the remainder of the ham, whites of eggs and milk, cover with buttered crumbs and bake until brown.---ALMA E. EDDY, COLLEGE CITY, CAL. BAKED LEFT-OVERS One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs and one half cup of chopped hard-boiled eggs. Season and stir into a thick gravy flavored with Armour's Extract of Beef. Bake and serve hot in pepper shells.--MRS. R. P. GARIG, PORT ARTHUR, TEXAS. HAM MOLD Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen drops of lemon, salt and pepper to taste. Cut the meat in small pieces, cover the mold with a layer of slices of hard-boiled egg, then a layer of meat. Repeat until the mold is filled, then add cup of milk, one teaspoon of Armour's Extract of Beef, lemon, salt and pepper. Stir well and pour over the top. Bake a nice brown.--MRS. P. W. PINNELL, 131 WINDER STREET, HENDERSON, N. C. HAM SOUFFLÉ Beat three eggs until very light, add one cup of Armour's Star Ham (cooked and chopped), one half cup of bread crumbs, one pint of milk, pepper and salt. Mix thoroughly and bake thirty minutes.--MRS. LOUISE MCCONNELL, 1115 CARLOS AVE., WICHITA, KANS. HAM LOAF Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of Beef, half a package of gelatine, one pint of water, salt and pepper to taste. Dissolve Beef Extract in one half pint of boiling water, season. Dissolve the gelatine in one half pint of cold water. Stand the vessel in hot water to dissolve it. Mix together with beef extract, set aside to cool. When this begins to harden, beat in the ground boiled ham, set mold in refrigerator. Serve in slices with bread and butter, sweet pickle or lettuce salad.--MRS. R. H. WEST, ALAMOGORDO, N. MEX. HAM POTPIE Take the bone of an Armour's Star Ham after the meat is partly used, and boil slowly until meat is tender. Slice three potatoes, take out the bone and put in potatoes while cooking. Make dumplings of three pints of flour, a pinch of salt and a big tablespoon of Armour's Simon Pure Leaf Lard. Mix with water, roll thin as pie crust and drop into broth.--MRS. NETTIE GARGAN, 715 SHERMAN ST., DENVER, COLO. HASH WITH EGGS One cup of Armour's Star Ham boiled and chopped fine, one cup of potato mashed, one cup of cracker or bread crumbs. Season well and mix all together with water and one fourth teaspoon of Armour's Extract of Beef. Pour into a deep plate, smooth it over and make indentations in the top large enough to hold an egg. Put into the oven until thoroughly heated, and break an egg into each of the places. Return to oven until the eggs are cooked.--E. R. MOTT, PASCOAG, R. I. HAM CROQUETTES One cup of finely chopped Armour's Star Ham (cooked), one cup of bread crumbs, two of hot mashed potatoes, one large tablespoon of butter, three eggs, a dash of cayenne. Beat the ham, seasoning and two of the eggs into the potatoes. Let the mixture cool slightly and shape into croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs. Put into frying basket and plunge into boiling Simon Pure Leaf Lard. Cook two minutes, drain and serve.--MRS. E. A. BERENDSEN, GREEN BAY, WIS. STUFFED CABBAGE One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, a dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and let cool. Open the leaves and scoop out the center. Beat the eggs, add bread moistened with melted Simon Pure Leaf Lard, add the ham and seasoning and all other ingredients. Fill the center, tie cabbage in cheese cloth and boil until tender.--MRS. S. M. FUEICH, JR., 1524 BURDETTE, NEW ORLEANS. VEAL AND HAM PIE Cut one and one half pounds of veal into thin slices, also one pound of Armour's Star Ham. Season the veal highly with pepper and salt, with which cover the bottom of roaster. Lay upon this a few slices of ham, then the remainder of the veal and finish with the ham. Add one pint of water in which one teaspoon of Armour's Extract of Beef has been dissolved. Bake one hour. Thirty minutes before serving cover with good paste and bake.--MRS. WARREN YOUNG, LOVELADY, TEXAS. HAM SALAD One cup of Armour's Star Ham, one third cup of French peas drained from their liquor, one third cup of celery, one third cup of English walnuts or hickory nuts, one pimento, two small sweet pickles, one hard boiled egg. Chop all ingredients separately and just before serving, mix with a good mayonnaise dressing.--MRS. A. E. RICE, RUSSELLVILLE, KY. Baking Day "Baking the way into a man's heart" is a way which has proved successful more than once. But a girl who tried it would be badly handicapped if she did not use the best of materials for the work. Armour's Simon Pure Leaf Lard is the perfect shortening for all kinds of baking. TEA BISCUITS Five heaping kitchenspoonfuls of flour and two of sugar, two heaping teaspoonfuls of baking powder. Sift these three times. Add one level tablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix with one egg well beaten, and enough cream or milk to make three fourths of a teacup. Roll out and bake in quick oven.--B. B. BENNETT, 106 WEST NORTH AVE., BALTIMORE, MD. QUICK CINNAMON ROLLS One quart of flour, three cups of milk, four tablespoons of Armour's Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon of salt. Sift salt and baking powder with flour, chop in the lard, add milk and mix to a soft dough. Roll out in a thin sheet, sprinkle with sugar and cinnamon, add bits of butter and raisins or currants. Roll up as for jelly roll and cut into pieces about half an inch thick. Place in pan and bake.--MISS C. P. LYNCH, 701 JAMES BLDG., CHATTANOOGA. SPANISH BUN CAKE One third cup of Armour's Simon Pure Leaf Lard and one third cup of butterine, two cups of white sugar, the yolks of four eggs, one cup of cold water, two heaping cups of flour sifted with two teaspoons of baking powder, one cup each of raisins and nuts. Fold in the whites of four eggs beaten to a stiff froth. Add two teaspoons of ground cinnamon. Ice with caramel icing.--MISS SOPHIA GORDON, COLUMBIA, MO. RAISIN BREAD To one cup of bread sponge add one cup of sugar, one cup of raisins, one half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with one level teaspoon of soda and a level teaspoon of cloves, cinnamon and allspice. Add to the first mixture with two well-beaten eggs, and beat all until smooth. Bake in a buttered pan in moderate oven.--MISS MAY STONE, UNDERWOOD, MINN. NUT BREAD One egg, one half cup of brown sugar, one teaspoon of salt, two cups of milk or water, two tablespoons of Armour's Simon Pure Leaf Lard, four teaspoons of baking powder sifted in four cups of flour, one cup of broken nut meats. Beat well and stand twenty minutes to rise. Bake forty-five minutes to one hour.--CARRIE W. LAMB, 358 WEST 52ND ST., SEATTLE, WASH. MOTHER'S CAKE Two cups of sugar, three eggs, one half cup of Armour's Simon Pure Leaf Lard, three cups of flour, three teaspoons of baking powder, one half teaspoon of vanilla extract. ICING: One generous cup of XXX sugar, softened with a glass of pineapple marmalade and a few drops of vanilla.--MRS. LLOYD R. SHUMAN, THOMPSONTOWN, PA. CARAMEL PIE Take the yolks of four eggs, one cup of sugar, four level tablespoons of flour and beat lightly together. Add one pint of sweet milk, put into a double boiler and boil until thick. Then put one cup of sugar into an iron skillet. When melted to a brown syrup pour into the first mixture, adding two tablespoons of melted butter, two teaspoons of vanilla, and bake in a single crust made with two cups of flour, one cup of Armour's Simon Pure Leaf Lard, one half cup of water and a pinch of salt.--MRS. C. A. DOUGLAS, HUMBOLDT, TENN. GRANDMOTHER'S COOKIES One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one half teaspoon of salt, one egg well beaten, two cups of flour in which two teaspoons of baking powder have been mixed, one cup of sweet milk and one teaspoon of lemon extract. Roll the dough, cut with biscuit cutter and bake in moderate oven.--MISS STELLA SEIROSER, WALTON, KY. BROWN COOKIES Boil together for five minutes the following ingredients: One cup of brown sugar, one cup of water, one cup of seeded raisins, one half cup of Armour's Simon Pure Leaf Lard, one teaspoon of ground cinnamon, one half teaspoon of nutmeg and a pinch of salt. Remove from the stove and let cool. When cold add one level teaspoon of soda dissolved in hot water and add three and one half cups of flour and one teaspoon of baking powder. Drop from teaspoon on greased pan and bake in moderate oven.--MRS. EMMETT DAVISON, WOODWARD, OKLA. WHIPPED CREAM CAKE Cream together two tablespoons of Armour's Simon Pure Leaf Lard and one cup of sugar. Add a well-beaten egg and half cup of milk. Stir in two and one fourth cups of sifted flour to which have been added two teaspoons of baking powder, and vanilla. Bake in layers in moderate oven about fifteen minutes. When ready to serve, whip one half pint of cream, add two teaspoons of sugar and a little vanilla. Spread between layers and on top layer. Serve on dessert plate with fork.--MRS. WALDO BOGLE, 567 EAST 35TH ST., PORTLAND, OREGON. RAISIN PIE Three fourths cup of stoned raisins washed and chopped, one fourth cup of currants washed and chopped, pinch of salt, one tablespoon of vinegar, two tablespoons of butter, one half cup of molasses, one cup of brown sugar, two cups of water. Thoroughly mix the above and boil together for ten minutes, then thicken with five tablespoons of flour mixed with water. For the crust take one heaping cup of flour, one half teaspoon of salt, one half teaspoon of baking powder, one third cup of Armour's Simon Pure Leaf Lard, and enough cold water to make a stiff dough.--MRS. MABEL G. WARNER, 27 PEYTON ST., SANTA CRUZ, CALIF. FRUIT CAKE FROM BREAD DOUGH Rub together until creamy one half cup of butter or Glendale Butterine, one half cup of Armour's Simon Pure Leaf Lard and two cups of granulated sugar. Add three eggs well beaten, one cup of raisins, one teaspoon of cinnamon, one teaspoon of nutmeg, one half teaspoon of soda dissolved in a little water. Add this mixture to three cups of very light sponge and beat well, adding a little more flour if needed. Should be as thick as ordinary loaf cake batter. Fill greased bread pans half full and let rise one hour. Bake in a moderate oven forty-five minutes.--MRS. M. L. CURZON, 845 PENNSYLVANIA AVENUE, MILWAUKEE, WIS. WINE DROPS Two eggs, two cups of sugar, one cup of molasses, three fourths cup of coffee, one small teaspoon of salt, five large tablespoons of Armour's Simon Pure Leaf Lard melted, two teaspoons of soda dissolved in the coffee, one teaspoon of cloves and one of cinnamon, one cup of raisins and five cups of flour. Drop by spoonfuls on buttered tins and bake in quick oven.--MRS. E. W. PINE, CLARESHOLM, ALBERTA, CANADA. The Daily Menu Planning the days meals ahead is a big help in systematizing the days work. The following menus--each of which has won a prize of FIVE DOLLARS--show how women in all states of the union have planned nourishing, economical meals. ALABAMA MRS. A. M. CRUM, 622 MORRISON AVE., FLORENCE BREAKFAST--Soft Peaches halved with whipped Cream, Oatmeal and Cream, French Fried Potatoes, Corn Bread Sticks, Broiled Star Ham with Cream Gravy, Soft Boiled Eggs, Hot Biscuit, Butter, Coffee. LUNCHEON--Veribest Tomato Soup, Bread Toasted in Small Squares, Creamed Potatoes with Shredded Star Ham and Mayonnaise Dressing, Tomatoes Stuffed with Chopped Celery, Sliced Sweet Potatoes with Cream Dressing, Strawberry Jello with Whipped Cream, Marshmallow Cake and Iced Tea. DINNER--Spiced Star Ham Boiled, Veribest Pork and Beans, Rice Cakes Fried, Creamed Potatoes, Corn Pudding, Tomatoes Stuffed with Salad made of Veribest Potted Ham, Pineapple Cake, Sherbet, Coffee. ARIZONA MERTIE R. JONES, MESA BREAKFAST--Cereal with Cream and Sugar, Broiled Star Bacon, Poached Eggs, Graham Gems, Coffee. LUNCHEON--Chicken Bouillon (Armour's Bouillon Cubes), Creamed Veribest Chicken in Biscuit Cases, French Fried Potatoes (Fried in Simon Pure Leaf Lard), Brown Bread and Butterine Sandwiches (Armour's Glendale Butterine), Cake, Armour's Grape Juice, Iced. DINNER--Cream of Veribest Tomato Soup, Veribest Roast Beef with Brown Sauce (Made from Armour's Extract of Beef), Veribest Pork and Beans, Potatoes, Creamed Onions, Armour's Grape Juice Ice, Small Cakes, Coffee. ARKANSAS MRS. W. H. BLAKELY, 713 NORTH 19TH ST., FORT SMITH BREAKFAST--Oranges, Armour's Star Bacon Broiled, Poached Eggs, Toast, Coffee. LUNCHEON--Sliced Veribest Tongue, Hashed Browned Potatoes, Rolls, Individual Custards in Ramekins, Tea. DINNER--Cream Tomato Soup (Veribest), Casserole Roast (Veribest Roast Beef), Candied Sweet Potatoes, Stuffed Green Peppers (Filling of Bread Crumbs, Onion, Veribest Deviled Ham), Pineapple and Cheese Salad on Lettuce, Mayonnaise Dressing, Potato Rolls, Frozen Apricots in Tall Glasses of Whipped Cream, Angel Food Cake, Coffee. CALIFORNIA MRS. EDITH V. SCHLIEMANN, SUSANVILLE BREAKFAST--Corn Flakes, Broiled Star Ham, Poached Eggs, Fried Potatoes, Toast, Chocolate. LUNCHEON--Veribest Pork and Beans, Egg Salad, Hot Biscuits, Raspberry Shortcake, Armour's Grape Juice Lemonade. DINNER--Veribest Consomme, Rice Curry and Veribest Veal, Creamed Peas, French Fried Potatoes, Lettuce Salad, Plum Cake, Iced Tea. COLORADO MRS. BURTON A. SMEAD, 1281 SOUTH DOWNING ST., DENVER BREAKFAST--Rolled Oats with Hot Dates, Liver and Star Bacon Skewered and Broiled, Popovers, Coffee. LUNCHEON--Creamed Veribest Chicken in Pastry Shells, French Fried Sweet Potatoes, Bread and Butter, Orange Marmalade, Tea. DINNER--Mock Turtle Soup (Armour's Extract of Beef), Croutons, Two-inch Slice of Star Ham Braised with Tomato Sauce, Boiled Rice, Green String Beans, Jellied Celery Relish (Armour's Beef Bouillon Cubes), Bread, Snow Pudding, Sponge Cake, Coffee. CONNECTICUT P. CURTIN, EDSON HOUSE, PLANTSVILLE BREAKFAST--Fruit, Buckwheat Cakes with Armour's Star Bacon, Rolls, Coffee. DINNER--Armour's Star Ham Soup, Veribest Roast Beef with Brown Sauce, Baked Potatoes, Creamed Onions, Veribest Mince Meat Pie, Coffee. SUPPER--Armour's Veribest Pork and Beans, Brown Bread, Armour's Hot Chicken Bouillon with Butter Thins. DELAWARE MRS. G. A. SMITH, EDGEMOORE, ROUTE 2, BOX 81A. BREAKFAST--Grapefruit, Star Ham Omelet, Tomato Catsup, Hot Cakes, Coffee. LUNCHEON--Cream of Onion Soup, Little Pigs in Blankets (Armour's Star Bacon), Tomato Catsup, French Fried Potatoes, Iced Tea, Peach Shortcake. DINNER--Veribest Veal Loaf, Riced Potatoes, Tomatoes Stuffed with Star Ham, Hot Rolls, Grape Sherbet (Armour's Grape Juice). DISTRICT OF COLUMBIA MRS. E. W. SILLINGS, 625 E. ST. S. E., WASHINGTON BREAKFAST--Grapefruit with Armour's Grape Juice, Star Ham Croquettes, Baked Potatoes, Buttered Toast, Cocoa. LUNCHEON--Veribest Boned Chicken, Sweet Potatoes, Gravy, Apple Sauce, White Bread, Cookies, Milk Shake. DINNER--Split Pea Soup with Crackers, Roast Star Ham with Parsnips, Stuffed Cabbage, Sliced Tomatoes, Brown Bread, Peach Short Cake, Iced Postum. FLORIDA IDA C. WESTGAARD, BUENA VISTA, DADE CO. BREAKFAST--Iced Grapes, Puffed Rice with Cream, Broiled Star Bacon, Poached Eggs on Toast, Coffee. LUNCHEON--Veribest Tomato Soup, Boiled Potatoes with Cream Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Gingerbread, Jelly, Coffee. DINNER--Bouillon (Armour's Bouillon Cubes), Veribest Roast Beef with Mushroom Sauce, Creamed Asparagus, Candied Sweet Potatoes, Tomato Jelly, Salad with Mayonnaise, Armour's Grape Juice Sherbet, Cake, Coffee Mints. GEORGIA MRS. NELLIE H. DUSENBURY, 997 MILLEDGE AVE., ATHENS BREAKFAST--Figs with Cream, Creamed Chipped Beef (Veribest), Saratoga Chips, Sliced Tomatoes, Hot Rolls, Tea, Coffee. LUNCHEON--Stuffed Peppers (Force Meat made from Veribest Veal Loaf), Light Bread, Veribest Pork and Beans, Pickled Beets, Armour's Grape Juice Frappe, Angel Food Cake, Iced Tea. DINNER--Fruit Cocktail, Tomato Soup (Seasoned with Armour's Extract of Beef), Baked Star Ham, Creamed Onions, Squash, Tomato and Asparagus Salad with French Dressing, Bread Sticks, Fresh Peaches with Cream, Coffee with Cheese Wafers. IDAHO MRS. H. W. ZIMMERMAN, PAYETTE BREAKFAST--Cantaloupe, Fried Star Bacon and Eggs, Toast with White Sauce, Oatmeal Cookies, Coffee. LUNCHEON--Veribest Pork and Beans, Hot Rolls and Honey, Sliced Tomatoes, Potato Chips, Baked Apple with Cream Sauce, Iced Tea. DINNER--Veribest Tomato Soup, Veribest Creamed Chicken, Baked Potatoes, Cabbage Salad, Carrots and Peas, Peaches and Cream, Cake, Coffee. ILLINOIS ELIZABETH M. VAN HUYSEN, 501 CEDAR ST., QUINCY BREAKFAST--Green Gage Plums, Cereal and Cream, Armour's Star Bacon and Fried Eggs, Simon Pure Parker House Rolls, New White Clover Honey, Coffee. LUNCHEON--Veribest Pork and Beans, Brown Bread and Butter Sandwiches, Tomato Salad, Simon Pure Doughnuts, Armour's Grape Juice. DINNER--Veribest Tomato Soup with Croutons, Veribest Roast Beef with Browned Sweet Potatoes, Green Corn on Cob, Beet Salad, Mashed Potatoes, Simon Pure Concord Grape Pie, Coffee, Cheese Wafers. INDIANA MRS. L. B. KILMER, BURDICK BREAKFAST--Apple Fritters or Baked Apples, Star Ham Rolls, Soft Boiled Eggs, Corn Meal Mush (Fried in Simon Pure Leaf Lard), Coffee, Hot Milk. LUNCHEON--Hot Beef Bouillon (Armour's Bouillon Cubes), Cheese Sticks, Armour's Veribest Beef Tongue and Tomato Salad, Cream Biscuits, Apple Sauce, Grape Juice with Marshmallows. DINNER--Veribest Soup, Ragout of Beef (Armour's Veribest), Potatoes and Brown Gravy flavored with Beef Extract, Escalloped Tomatoes, Cream of Grape Pie (Made with Armour's Grape Juice and Simon Pure Leaf Lard), Coffee. IOWA MRS. J. C. BRANDT, LE MARS BREAKFAST--Chilled White Grapes in Cantaloupe, Corn Meal and Ham Mush (Fried in Bacon Grease), Broiled Star Bacon, Toast with Honey, Doughnuts and Coffee. LUNCHEON--Veribest Corned Beef au Gratin, Graham and White Bread Sandwiches, Rhubarb Marmalade, Cheese, Simon Pure Leaf Lard Cake, Sliced Peaches, Armour's Mulled Grape Juice. DINNER--Bouillon (Armour's Bouillon Cubes), Croutons, Casserole of Veal, Riced Potatoes, Armour's Baked Beans, Stuffed Tomatoes, Veribest Tongue and Egg Salad, White Bread (Butterine in balls and sprig of parsley), Armour's Mince Meat Pie, Coffee. KANSAS MRS. J. L. HOBBS, 309 WABASH AVE., WICHITA BREAKFAST--Iced Cantaloupe, Shredded Wheat Biscuits with Sugar and Cream, Veribest Corned Beef Hash, Baking Powder Biscuits, Apple Butter, Coffee. LUNCHEON--Star Ham Souffle, Creamed Potatoes, Fresh Rolls, Blackberry Jam, Tea. DINNER--Veribest Tomato Soup with Toast Cubes, Veribest Roast Beef with Potatoes and Brown Gravy, Creamed Cauliflower, Veribest Chicken Salad served in Red Pepper Shells on Lettuce Leaves, Cheese Sandwiches, Olives, Banana Shortcake with Whipped Cream, Coffee. KENTUCKY MRS. M. GEO. MOORE, R. 5, LEXINGTON BREAKFAST--Bananas with Cereal and Cream, Broiled Star Bacon, Fried Apples, Creamed Hominy, Buttermilk Biscuit, Blackberry Jam, Coffee. LUNCHEON--Cream of (Veribest) Tomato Soup, Sweet Peppers stuffed with Veribest Veal Loaf, Escalloped Corn, Cottage Cheese with Cream, Sally Lunn, Tea. DINNER--Bouillon (Armour's Bouillon Cubes), Baked Star Ham, Corn Pudding, Sweet Potatoes, Green Beans, Tomatoes with Mayonnaise Dressing, Veribest Chicken Salad, Amber Pie (Simon Pure Leaf Lard), Cheese, Coffee. LOUISIANA MRS. T. J. BINGHAM, CONCORDIA PARISH, VIDALIA BREAKFAST--Broiled Star Ham, Poached Eggs on Toast, Hot Muffins, Butter, Coffee. LUNCHEON--Chicken Bouillon (Armour's Bouillon Cubes), Veribest Veal Loaf, Raisin Bread, Butter, Cream Puffs (Made of Simon Pure Leaf Lard), Iced Armour's Grape Juice. DINNER--Cream of Corn Soup, Broiled Chicken on Toast with Baked Apples, Stuffed Peppers (Using Armour's Star Ham Minced), Scalloped Potatoes, Fruit Salad with Mayonnaise, Mince Meat Pie with Hard Sauce (Veribest Mince Meat), Coffee, Mints. MAINE MISS GERTRUDE JONES, 59 COTTAGE ST., SO. PORTLAND BREAKFAST--Bananas and Cream, Star Ham Omelet, Rye Biscuit, Breakfast Cake, Coffee. LUNCHEON--Veribest Vegetable Soup, Simon Pure Luncheon Rolls, Creamed Potatoes, Orange Sauce, Iced Tea. SUPPER--Stuffed Baked Ham, Irish Potatoes, Baked Onions, Armour's Grape Juice Sherbet, Cake, Coffee. MARYLAND MRS. GEO. E. LOANE, 711 E. 22ND ST., BALTIMORE BREAKFAST--Oranges, Grapenuts with Cream, Armour's Star Bacon, Bread dipped in Egg and fried in Bacon Fat or Simon Pure Leaf Lard, Corn Pone, Cloverbloom Butter, Coffee. DINNER--Armour's Veribest Tomato Soup, Croquettes of Veribest Chicken, Mashed Potatoes, Lima Beans with Cream Dressing, Lettuce Salad, Ice Cream and Black Coffee. SUPPER--Slice Boiled Star Ham, Tomato Salad, Biscuit, Cheese, Cake, Tea. MASSACHUSETTS MISS ISABELLE M. WALKER, 17 HOVEY AVE., CAMBRIDGE BREAKFAST--Cracked Wheat, Corn Bread, Star Ham Omelet, Coffee. LUNCHEON--Extract of Beef, Croutons, Apple Turnovers, Russian Tea. DINNER--Veribest Roast Beef, Baked Sweet Potatoes, Pickled Beets, Boiled Rice, Syrup, Tea. MICHIGAN MRS. THOS. WESTWOOD, 2309 S. MICH. AVE., SAGINAW, W. S. BREAKFAST--Wheatena with Dates, Sugar and Cream, French Toast, Broiled Star Ham, Golden Omelet, Peach Marmalade, Fried Cakes, Coffee. DINNER--Noodle Soup (Armour's Extract of Beef), Creamed Chicken (Armour's Veribest) in Riced Potato Border, Ginger Pears, Watermelon Pickles, Beet and Tomato Salad, Strawberry Custard, Grape Juice Moussé, Coffee, Black Tea. SUPPER--English Tea Cakes, Fruit Salad, Veribest Tongue Garnished with Shoe String Potatoes, Peanut Cookies, Cocoa with Whipped Cream. MINNESOTA LILLIAN HUDSON, 1809 FREMONT AVE. SO. MINNEAPOLIS BREAKFAST--Oranges, Boiled Star Ham, Oatmeal with Sugar and Cream, Creamed Potatoes, Popovers, Coffee. LUNCHEON--Cold Sliced Armour's Star Ham, Cheese Fondue, Bread and Butter, Sliced Peaches, Cookies, Coffee. DINNER--Tomato Soup, Braised Beef, Riced Potatoes, Squash, Refugee Stringless Bean Salad, Baking Powder Biscuits (Armour's Simon Pure Leaf Lard), Cherry Pie, Coffee. MISSISSIPPI MISS LOLA PERRY, 912 39TH AVE., MERIDIAN BREAKFAST--Baked Bananas, Creamed Veribest Corned Beef, Potato Chips, French Toast, Coffee. LUNCHEON--Veribest Ox Tail Soup, Armour Star Ham Timbales, Deviled Eggs, Jellied Baked Apples, Parker House Rolls, Iced Tea. DINNER--Fricassee of Veribest Roast Beef, Creamed Cauliflower, Shrimp Salad, Spaghetti with Tomato Sauce, Philadelphia Potatoes, Angel Cake, Grape Nectar (Armour's Grape Juice). MISSOURI MISS SOPHIA GORDON, R. 1, COLUMBIA BREAKFAST--Peaches and Cream, Broiled Star Bacon, Eggs on Toast, Graham Cakes with Maple Syrup, Coffee. LUNCHEON--Tomato Soup Served with Whipped Cream, Crackers, Fish Croquettes with Sliced Lemon, Apple and Nut Salad, Baked Sweet Peppers with Tabasco Sauce, Light Rolls, Iced Tea. DINNER--Cold Boiled Star Ham, Asparagus on Toast, French Fried Potatoes, Sliced Tomatoes, Hot Biscuits, Armour's Grape Ice, Cake, Coffee, Mints. MONTANA MRS. GEO. SINCLAIR, 130 GRANDE AVE., BILLINGS BREAKFAST--Sliced Peaches, Cereal, Star Ham and Eggs, Toast, Coffee. LUNCHEON--Veribest Veal Loaf with White Sauce, Sliced Tomatoes, One Egg Muffins, Cantaloupe with Ice Cream, Iced Tea, Wafers. DINNER--Fried Chicken with Extract of Beef Sauce, Riced Potatoes, Green Corn on the Cob, Rolls, Olives and Sweet Midgets, Stewed Pears, Sponge Cake, Tea. NEBRASKA MRS. DAISY CANNON, BURTON BREAKFAST--Oranges (Halved), Puffed Rice with Sugar and Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls, Strawberry Jam, Graham Wafers, Coffee. LUNCHEON--Fruit Salad, Chicken Bouillon (Armour's), Sliced Cold Star Ham, Mashed Potatoes with Border of Buttered Peas, Sliced Tomatoes, Buns, Simon Pure Marshmallow Delights, Ice Cream with Nuts, Armour's Grape Juice. DINNER--Veribest Vegetable Soup, Beef en Casserole, Creamed Cabbage, Veribest Bean Croquettes with Cubes of Tomato Jelly, Cold Mashed Potato Balls, Peas, Onions with Salad Dressing, Graham and White Bread, Salted Cherries, Nuts, Fruit Cake (Made with Veribest Mince Meat), Grape Juice (Armour's), Charlotte Russe, Coffee. NEVADA MRS. C. E. CADY, MONTELLO BREAKFAST--Puffed Wheat, Sliced Apples and Cream, Armour's Star Ham and Eggs Fried, Fried Sweet Potatoes, Young Onions, Hot Cinnamon Rolls, Buttered Toast, Coffee. LUNCHEON--Combination Salad, Bouillon (Armour's Bouillon Cubes), Armour's Veribest Deviled Tongue, Sliced Cold, Veribest Pork and Beans, Cantaloupe a la Mode, White Bread, Iced Tea. DINNER--Veribest Vegetable Soup, Watercress Salad, Spiced Veribest Roast Beef, Cold Boiled Star Ham, Stewed Carrots, Escalloped Onions, Baked Potatoes, Hot Biscuits, Blanc Mange, Apple Pie with Cheese, Milk. NEW HAMPSHIRE MRS. ALMOND SMITH, NEW LONDON BREAKFAST--Peaches and Cream, Puffed Rice and Cream, Star Bacon and Eggs, Creamed Potatoes, Popovers, Coffee. DINNER--Veribest Chicken Soup with Bread Sticks, Tomato and Cucumber Salad, Veribest Roast Beef with Brown Gravy, Mashed Potatoes, Sweet Potatoes Boiled, Sweet Corn, Apple Tapioca Pudding, Grape Juice and Crackers. SUPPER--Creamed Veribest Chicken, Baking Powder Biscuits, Pickled Beets, Cranberry Tarts, Mocha Cake, Tea. NEW JERSEY MRS. WM. H. REGER, WHITE HOUSE STA. BREAKFAST--Baked Apples, Graham Mush, Eggs Shirred on Mince of Veribest Veal, Simon Pure Hasty Biscuit, Coffee. LUNCHEON--Veribest Chicken Salad Sandwiches, Fried Oysters (Simon Pure Leaf Lard), Peach Shortcake, Armour's Grape Juice. DINNER--Chicken Bouillon (Armour's), Braised Beef Heart, Mashed Potatoes, Macaroni, Spinach Timbales, String Bean Salad, Cocoanut Pie. NEW MEXICO MRS. D. E. BREWER, COLUMBUS, BOX 136 BREAKFAST--Fruit, Star Ham, Eggs, Hot Cakes, Doughnuts, Coffee. LUNCHEON--Musk Melon, Spiced Ham, Egg Salad, Bread and Butter Sandwiches, Marshmallow Cake, Tea. DINNER--French Peas and Chicken, Veribest Roast Veal, Brown Potatoes, Tomato Relish, Baked Greens, Waldorf Salad, Washington Pie, Coffee. NEW YORK MRS. ELEANOR EVERTS, 66 EAGLE ST., FREDONIA BREAKFAST--Sliced Peaches, Cream of Wheat, Broiled Star Ham, Baked Potatoes, Graham Gems, Ginger Cookies, Coffee. LUNCHEON--Veribest Beef Loaf, Fresh Rolls, Glendale Butterine, Pear Conserve, Apple Pie, Cheese, Armour's Grape Juice. DINNER--Veribest Tomato Soup, Saltines, Veal Pocket (Extract of Beef), Mashed Potatoes, Brown Gravy, Green Corn Pudding, Red Cabbage Salad, Salt Rising Bread, Blackberry Pudding, Pumpkin Pie, Coffee. NORTH CAROLINA MRS. WM. H. BOND, 435 CUTLER ST., BOYLAN HEIGHTS, RALEIGH BREAKFAST--Fresh Figs and Cream, Poached Eggs on Toast, Star Brand Bacon Panned, One-Egg Muffins, Coffee. LUNCHEON--Veribest Veal Loaf with White Sauce and Pimentos, Perfection Salad, Swedish Rolls, Sliced Peaches and Cream, Tea. DINNER--Veribest Ox Tail Soup, Escalloped Chicken, Baked Bananas, Asparagus Vinagrette, Potatoes au Gratin, Stuffed Cucumbers, Pineapple Short Cake with Whipped Cream, Coffee, Toasted Crackers and Cheese. NORTH DAKOTA MRS. T. J. TIDEMANSON, WYNDMERE BREAKFAST--Grapefruit, Armour's Star Bacon and Eggs, Muffins, Coffee. LUNCHEON--Veribest Veal Loaf, Celery and Apple Salad, Corn Bread, Maple Syrup, Tea. DINNER--Veribest Tomato Bouillon, Armour's Star Ham Baked, Creamed Potatoes, Creamed Onions, Lettuce Salad, Apple Pie. OHIO MRS. E. WIEMEYER, 2860 COLERAIN AVE., CINCINNATI BREAKFAST--Corn Fritters, Apple Sauce, Fried Star Ham and Eggs, Currant Bread, Coffee. LUNCHEON--Roast Beef Pie, Fried Sweet Potatoes, Stuffed Tomatoes, Soda Wafers, Tomato Bouillon, Grape Jelly. DINNER--Brunswick Stew made from Veribest Beef and Chicken, Lyonnaise Potatoes, Sliced Tomatoes, Custard Junket, Coffee. OKLAHOMA MRS. E. ANDREWS, 625 W. 18TH ST., OKLAHOMA CITY BREAKFAST--Grapefruit with Armour's Grape Juice, Cereal, Star Ham, Poached Eggs, Biscuits, Coffee. LUNCHEON--Bouillon (Armour's Bouillon Cubes), Veribest Creamed Chicken, Stuffed Tomatoes, Rolls, Hot Tea. DINNER--Veribest Vegetable Soup, Baked Star Ham, Baked Sweet Potatoes, Escalloped Corn, Combination Salad, Apple Dumplings, Coffee. OREGON MRS. DAN FISHER, BROWNSVILLE BREAKFAST--Cracked Wheat Mush with Dates, Mountain Trout with Star Bacon, Potato Chips, Strawberry Jam, Popovers, Coffee. DINNER--Chicken Bouillon (Armour's Bouillon Cubes), Served with Popped Corn, Baked Ham in Cider, Fried Apples, Banana and Peanut Salad, Browned Potatoes, Pineapple Cream Pie. SUPPER--Veal Loaf (Veribest), Tomatoes Stuffed with Corn, Wilted Lettuce, Rye Bread, Cantaloupe filled with Grape Sherbet. PENNSYLVANIA MRS. H. C. WEINSTOCK, 5410 GIRARD AVE., PHILADELPHIA BREAKFAST--Sliced Bananas and Corn Flakes with Sugar and Cream. Veribest Sausage on Simon Pure Waffles, Rolls, Butter, Cocoa, Coffee. LUNCHEON--Veribest Tomato Soup with Croutons, Club Sandwiches (Veribest Chicken and Star Bacon), Creamed Potatoes, Cakes, Fruit, Tea. DINNER--Grape Fruit Salad, Beef Bouillon (Armour's Bouillon Cubes), Baked Star Ham (Baked and Served with Champagne Sauce), Asparagus on Toast, Mashed Sweet Potatoes, Sliced Tomatoes and Lettuce, French Dressing (Simon Pure), Peach Dumplings, Whole Wheat Crackers and Cheese, Coffee, Mints. RHODE ISLAND MAUDE E. SEARS, 10 VERNDALE AVE., PROVIDENCE BREAKFAST--Bananas, Hominy with Cream, Star Ham with Fried Eggs, French Fried Potatoes, Toast, Coffee. LUNCHEON--Beef Bouillon (Armour's Bouillon Cubes), Sliced Tongue with Tomato Sauce, Cream of Tartar Biscuits, Sliced Peaches, Honey Gingerbread, Armour's Grape Juice. DINNER--Veribest Tomato Soup, Milk Crackers, Veribest Creamed Chicken en Casserole, Baked Potatoes, Apple Fritters, Stewed Tomatoes, Celery, Ambrosia, Sponge Cake, Coffee. SOUTH CAROLINA MRS. S. E. TRUE, 108 ST. JOHN ST., SPARTANBURG BREAKFAST--Iced Cantaloupe, Cereal and Cream Poached Eggs on Toast Garnished with Crisp Star Bacon, Waffles and Maple Syrup, Coffee. DINNER--Veribest Tomato Bouillon, Wafers, Broiled Trout with Mashed Potatoes, Star Boiled Ham Sliced Thin, Peas in Timbales, Macaroni au Gratin, Rolls, Sliced Tomatoes on Lettuce with Mayonnaise Dressing, Caramel Ice Cream, Cake, Coffee. SUPPER--Veribest Chicken Sandwiches, Celery and Nut Salad, Salted Crackers, Armour's Grape Juice Sherbet, Oatmeal Cakes, Iced Tea. SOUTH DAKOTA MRS. WALTER YORKER, BOX 471, BERESFORD BREAKFAST--Sliced Peaches, Creamed Veribest Dried Beef, Bran Muffins, Raisin Cookies, Coffee. LUNCHEON--Veribest Baked Beans, Apple Sauce, Rye Bread, Angel Food Cake, Cocoa. DINNER--Veribest Tomato Soup, Veribest Roast Beef with Cream Gravy, Baked Sweet Potatoes, Pickled Pears, Rolls, Cream Pie, Coffee, After Dinner Mints. TENNESSEE MISS ROBERTA FRY, R. F. D. NO. 10, COLUMBIA BREAKFAST--Grapefruit, Cream of Wheat, Star Bacon, Eggs, Hot Biscuits, Blackberry Jelly, Coffee. LUNCHEON--Veribest Creamed Chicken, Tomato and Green Pepper Salad, Bread and Butter Sandwiches, Applesauce, Doughnuts, Iced Tea. DINNER---Veribest Tomato Soup, Mashed Potatoes, Veribest Pork and Beans, Baked Star Ham, Creamed Peas, Hot Rolls, Sweet Pickles, Armour's Grape Juice Sherbet, Cake, Coffee. TEXAS MRS. M. E. SCOVILL, KENEDY BREAKFAST--Fruit, Oatmeal with Sugar and Cream, Frizzled Star Ham and Eggs, Delmonico Potatoes, Raised Biscuits, Coffee. LUNCHEON--Cream of Tomato Soup (Veribest), Veribest Beef Loaf, Tomato Salad, Rye Bread, Butter, Nut Cake, Armour's Grape Juice Punch. DINNER--Armour's Bouillon, Roast Loin of Pork, Apple Sauce, Rice, Creamed Turnips, Celery Mayonnaise, Wafers, Cheese, Armour's Mince Meat Tarts, Coffee. UTAH MRS. EMMA CALDWELL, MURRAY BREAKFAST--Sliced Peaches, Grape-Nuts and Cream, Star Ham fried, Poached Eggs on Toast, Graham Gems, Grapes, Postum. LUNCHEON--Veribest Cold Tongue, Homemade Mustard Pickles, Sliced Tomatoes, Luncheon Rolls, Peach Sherbet, Feather Cake, Ice Tea. DINNER--Veribest Tomato Soup, Crackers, Veribest Chicken Creamed, Mashed Potatoes, Browned Cabbage, String Beans, Cream Cocoanut Pie, Watermelon, Coffee. VERMONT MRS. HENRY J. MCNALLY, 91 CHERRY ST., BURLINGTON BREAKFAST--Peaches and Cream, Broiled Star Ham, Creamed Potatoes, Poached Eggs, Triscuit, Graham Muffins and Postum. LUNCHEON--Armour's Beef Bouillon, Chicken Salad from Veribest Chicken, Brown Bread and Butter Sandwiches, Sunshine Cookies, Armour's Grape Juice. DINNER--Stuffed Tomatoes on Lettuce Leaves with Mayonnaise Dressing, Veribest Beef Loaf with Brown Sauce flavored with Armour's Extract of Beef, Riced Potatoes, Evergreen Corn on Cobb, Beet Pickles, Bread and Butter, Armour's Grape Juice Frappe, Chocolate Tokens, Coffee. VIRGINIA MISS ELSIE A. SHEETZ, 715 E. GRACE ST., RICHMOND BREAKFAST--Cereal, Fried Apples with Star Bacon, Cornmeal Muffins, Coffee. DINNER--Bouillon from Armour's Bouillon Cubes, Veribest Chicken Pie, Creamed Peas and Carrots, Potato Salad, Hot Rolls, Date Pudding, Coffee. SUPPER--Armour's Tomato Soup with Croutons, Veribest Bean and Celery Salad, Cold Sliced Tongue, Hot Biscuits, Jelly, Tea. WASHINGTON MISS B. E. SMITH, R. F. D. NO. 36, BURTON BREAKFAST--Iced Cantaloupe, Armour's Fancy Select Eggs fried with Armour's Star Bacon, Corn Muffins, Coffee. LUNCHEON--Veribest Pork and Beans, Cucumber and Tomato Salad, Devil's Cake, Sliced Peaches, Tea. DINNER--Veribest Tomato Soup, Veribest Boned Chicken in Bechamel Sauce, French Fried Potatoes, Cauliflower, Blackberry Pie, Cheese, Coffee. WEST VIRGINIA MRS. M. L. WHITE, 1409 MAGAZINE ST., CHARLESTON BREAKFAST--Cream of Wheat with Maple Syrup, Fried Star Ham and Eggs, Hot Biscuits and Butter, Coffee. LUNCHEON--Corn Beef Hash, Baked Apples, Potato Salad, Lettuce, Cream Cake, Tea. DINNER--Tomato Soup (Veribest), Cream Potatoes, String Bean Salad, Sliced Tomatoes, Pickles, Sliced Star Ham, Hot Rolls, Coffee. WISCONSIN MISS GENEVIEVE RAYMOND, EAGLE RIVER BREAKFAST--Cereal with Dates, Broiled Star Bacon, Buttered Toast, Boiled Eggs, Coffee. LUNCHEON--Veribest Vegetable Soup with Crisp Crackers, Celery, Stewed Figs, Chocolate Marble Cake, Armour's Grape Juice. DINNER--Veribest Chicken Fricasseed, Mashed Potatoes, Baked Squash, Creamed Turnips, Green Tomato Pickle, Watermelon, Pumpkin Pie, Coffee. WYOMING MRS. A. M. HUMPHRY, 646 SUMMER ST., SHERIDAN BREAKFAST--Graham Porridge with Dates, Fried Star Ham and Eggs, Dry Toast and Butter, Coffee. LUNCHEON--Veribest Chicken Sandwiches, Creamed Potatoes, Tomato and Lettuce Salad, Hot Doughnuts (Armour's Simon Pure Leaf Lard), Tea. DINNER--Veribest Vegetable Soup with Croutons, Veribest Roast Beef, Brown Sauce, Browned Potatoes, Cauliflower au Gratin, Rolls, Beet Pickles, Armour's Grape Juice Sherbet, Cake, Nuts, Coffee. CANADA MRS. G. E. POSTE, 231 MOSS ST., VICTORIA, B. C. BREAKFAST--Oranges, Wheat Flakes with Cream, Baked Hash (Veribest Beef), Preserved Peaches, Muffins, Coffee. DINNER--Veribest Tomato Soup, Baked Stuffed (Star) Ham, Mashed Potatoes, Creamed Cauliflower, Pickled Carrots, Chocolate Pie, Tea. SUPPER--Sliced Meat Loaf, Potato Salad Garnished with Sliced Hard Boiled Eggs and Parsley, Raspberry Preserve, Cheese, Lemon Tarts, Cake, Cocoa. Little Stories by Our Readers A Ham Story [Illustration] As we are lovers of good ham we always use Armour's Star Brand. I generally buy the ham on Saturday as it keeps better than fresh meat. I buy a whole ham (try to get one about ten pounds), then get the dealer to cut two nice slices thick enough to broil, a little beyond the center, leaving two nice ends, the string end the smaller. One slice I use for Sunday morning Breakfast, the other one I wrap in a moist cloth, place between two plates. This will keep three or four days. I now take the large end, put it on in cold water, let simmer for a couple of hours, then take out and drain; cut off skin, and part of the fat and put it in the oven to finish cooking. The skin I save for use on the griddle, the fat I render and use the dripping for salads. After baking, serve hot or cold, sliced; I still have a small end and one slice left, the small end I boil until thoroughly done, take out and use the water for vegetables, such as cabbage, spinach, beans, etc. The small end does not slice as well as the other so I take all the meat from the bone, and put it through the chopper, grind it fine, and use it for ham loaf, toast filling for tomato cups or for ham omelet. The baked end I serve sliced, also, use for sandwiches. If I have to keep the sandwiches I put them in a moistened napkin; it keeps the ham moist and juicy. * * * * * How I Arrange to Use a Whole Ham SUNDAY BREAKFAST: Water cress, slice Star Ham broiled with milk gravy, hot rolls, coffee, home-made peach cake. SUNDAY DINNER: Beef pot roast, white potatoes whipped, sweet potatoes roasted under the meat, cauliflower boiled in the ham water, cream dressing, fruit sherbet, in which I use Armour's Grape Juice. SUNDAY SUPPER: Cold baked Star Ham sliced thin, or tomato cups on lettuce with mustard dressing, white bread and butter, home-made cake, sliced peaches, and tea. To make TOMATO CUPS, take medium size tomatoes, skin them (by pouring boiling water over them first, this is easily done) and put on ice until cold; scoop out the center. Make a filling of minced ham, a little chicken, breadcrumbs (equal parts), a seasoning of chopped peppers; fill tomatoes; on top of each put a little mustard dressing. Set each cup on a lettuce leaf, and serve. Now I still have one slice of ham left, some minced ham, some of the baked ham. The last slice I broil and serve with poached eggs; the baked ham, makes sandwiches. The week I buy a whole ham I don't buy much other meat. Trusting this will be of value to some, I remain,--I. M. B., Philadelphia. * * * * * Milk Toast "Have kept Armour's Beef Extract always on hand for years and it has helped me out of many a tight place. One day the children teased for milk toast for supper, and to my dismay I found the milk was 'short' that day. Not wishing to disappoint them I tried to see what I could do. I made a consommé with Armour's Beef Extract, using a quarter teaspoonful to a cup and seasoning it with salt and pepper, and used this in the same way as I would milk. Our 'milk' toast was fit for a king. The children pronounced it the best ever. In these times of high prices, with milk at ten cents per quart, many a family would welcome such an excellent substitute as Armour's Extract." Most useful are the Armour's Bouillon Cubes. I use them in preparing soups, gravies, dissolved and poured over a roast while cooking. I give my husband and children each one in a cup of hot water, every morning for breakfast, the first thing, as it seems to be an appetizer; also serve it to my aged parents in the morning before rising, as it gives them strength to make their toilet. They are both very aged and failing and the effect of the bouillon is wonderful. My husband also takes Armour's Bouillon Cubes with him in his lunch basket to the factory where he holds a clerical position; he keeps his bouillon cup and spoon and there is plenty of boiling water accessible, so it makes a nice, nourishing drink at lunch time.--Mrs. E. B., Greensburg, Pa. * * * * * A Red Letter for Armour's Extract We have a friend who derived more benefit (in our estimation) from Armour's Extract, than any one we have ever heard of. He is an expert machinist and is sent to all parts of the world to put up machines, such as reapers, mowers, etc. The particular trip I write of he was sent to Bulgaria, to a small village, where the accommodations were very poor. Sleep was almost out of the question and to eat the black bread, which was the principal food, was impossible. The water in all foreign countries was so bad that he always carried jars of the Extract with him. This time he not only dissolved it in hot water and drank it, but took his penknife and fed himself the extract raw. He claims it saved his life, as for four days that was all he had with him to eat or drink. He says he felt fine and did his work better than when he had been where the food was palatable and he had eaten heartily. Of course he swears by the Extract and never takes a trip now without taking a good supply with him.--Mrs. H. L., Yorktown Heights, Westchester Co., N. Y. * * * * * [Illustration: A New Use for Stale Bread. The Roll is Hollowed Out to Make a Serving Cup for Creamed Chicken] Don't stint the kiddies on their daily spread--give them Armour's Glendale Butterine Making Money for the Church "Besides selling recipes for eggless, butterless cake, we made seasoning bags to sell, for soups and such, using eight peppercorns, four cloves, six mustard seeds, one third teaspoon celery seed, four tiny sprigs each of thyme, summer savory, sweet basil, and parsley in each. This gives a blend pleasant to many tastes, and it is sufficient to flavor a soup for a large family. When the soup seems to have taken enough of the flavor the bag should be removed. To make one bag at a time would be foolish, but when enough are made to last the year out it helps out in fine shape. We also made jelly bags for sale, many ladies not having the right thickness of cloth in the house at jelly-making time." "At Christmas time the young girls of our congregation made quite a few dollars for the church by selling boxes of preserved orange. This is their recipe: Cut six large navel oranges in slices the long way of the fruit, and boil, until tender, in three waters, pouring off the water each time. Make a syrup of five cups of sugar and one cup of water and boil the orange in this until the syrup is almost boiled away. Remove with skimmer and let stand half an hour and roll each piece in granulated sugar. The confection was packed in dainty white boxes and covered with paraffin paper. They found a very ready sale."--K. C. B. "It has been our experience that everyday necessities in the household are better sellers than fancy nicknacks," writes a reader, "and when the social club of our church met last winter we decided to stick to them. Here are some of the things we made with the result that when we held our sale at Easter there was not one article left over and we had the sum of ninety-five dollars in the treasury." Ice Bags "These bags, made out of ordinary potato sacking, are for covering the cake of ice, and do much to keep down the ice bill. They are twenty-four inches long by twenty-seven inches wide and have a drawstring of common twine. They cost almost nothing and found ready sale at a quarter apiece." Wringing Bags "This idea we got from a trained nurse who was with us for a time, and it is a very good thing to have on hand when there is sickness. When hot cloths are to be applied it is hard to wring them out by hand as hot as the doctor would like. The bags are made of strong ticking and measure eighteen inches in width and are ten inches deep. At each end a loop the depth of the bag was stitched, through which a piece of broom handle was run when in use. To use, put the flannel into the bag, and set the bag into the pan of boiling water on the stove (first inserting the sticks). When ready, simply lift the bag and wring it by the sticks." Carpenter's Aprons "There has been a good deal of building done in our small town and one of our members, whose husband is a building contractor, offered to buy half a dozen carpenter's aprons if we would make them. This order has led to our making over two hundred of these aprons, as others hearing of it would want their aprons home-made rather than factory made. They are made of strong ticking, with a strap around the neck and another at the waist. In some, the straps are around the shoulders instead of the neck. Pockets are made for a rule, knife, nails, and a strap for a hammer."--Mrs. T. G. H. [Illustration: Clever Fingers Made This Lounge from an Old Single Bed] ARMOUR'S SIMON PURE LEAF LARD--the best for all purposes Where Does Your Housekeeping Money Go? Housekeeping money to many men means the actual money required for food. Not very many husbands realize how many little expenses the housekeeping money has to take care of--little expenses that have nothing to do with food. Here are some and the Editor will be very glad if the readers will send in their own experiences in this line. [Illustration] Most men smoke, and most men like to pocket a nice fresh box of matches when starting off for the day. Matches don't cost much to be sure but a fresh box each morning cuts quite a hole in the housekeeping money which is used to buy them. * * * * * Does your husband like to sit up late reading, playing chess, etc.? That sort of thing increases the light and coal bill quite a bit. * * * * * The pennies given for charity, church collections, etc., are also "extras." * * * * * Returning little courtesies--very often to "his" people--such as sending flowers, books, and occasional lunch or matinee, etc., etc., all make quite a hole in the housekeeping money. * * * * * The wear and tear of household utensils, linen, etc., means constant replenishment of one thing or another. A man may realize that his buggy or motor car has to have certain parts replaced once in a while but he is not apt to think of the pots and pans of the household side of things unless reminded. * * * * * It is a good plan to keep a few simple medicines at hand in case of sudden sickness, also a few bandages and the usual dressings required for accidents. Does your housekeeping money make provision for this? * * * * * Money for the education of the children is not generally included in the housekeeping money, but when the children get old enough to want to have their friends visit them it means little lunches, suppers, entertainments of various kinds, all of which cuts into the housekeeping money. As this is really the social side of their education it is only fair that extra provision should be made for it. Why Eat Fruit? [Illustration] It is a very good plan to find out the medicinal and curative properties of the different fruits and to make the fruit your system requires a part of your diet. Apples, for instance, have an excellent effect on the health generally. They contain a large proportion of water and a large quantity of potash as well as of malic acid, which has valuable properties, and ether which is beneficial to the liver. Plums, too, have certain virtues and lemons are good for several forms of stomach trouble. As for grapes, they are so valuable as to form a distinctive "cure" just in themselves. They possess an enormous quantity of potash and plenty of water and they also contain sugar and salts of tartar. That all means that grapes will do much for the person who is tired and run down, whose nerves are weakened and whose organs are overworked, that they will tone and regulate the system, purify the blood and assist the different organs in performing their functions. The presence of sugar indicates that they can provide fuel for the body--the human engine--whether it be the romping child or the man whose day is filled with hard physical labor. So it follows that grapes are really a very valuable addition to our diet list. Unfortunately, it is not always possible to have grapes on our table but wise manufacturers have found a way by which the juice of the grape may be possible at all times of the year and in every corner of the land. They have built large factories right in the very heart of the country where the best grapes grow and there the grapes are taken while the dew is still on them and their luscious fragrant deliciousness is squeezed out, poured into bottles and quickly sealed to prevent any escape of the exquisite bouquet. Nothing is added--no water to weaken and adulterate, no sugar to sweeten, no coloring essence to deceive the eye. It is just the pure, natural juice of earth's best offering. This bottled concentration of earth's sweetness and richness with all the life and warmth of the sunshine is Armour's Grape Juice. [Illustration: Jessie Tarbox Beals Marshmallow Cake with Decoration of Marshmallows and Leaves Cut Out of Citron Peel] Start the day right with DEVONSHIRE FARM SAUSAGE Baked Beans--A National Dish To many people baked beans means just one thing--baked beans, served hot or cold. To the woman, however, who is really interested in furnishing variety in diet, and this in a very economical way, baked beans offers boundless possibilities. First of all, she lays in a stock of Veribest Baked Beans--Veribest, because she knows that in this particular brand the beans are even more thoroughly cooked than she herself could do them. There are two kinds of Veribest Baked Beans, plain, and with tomato sauce, and with both the mellow richness of the bean is preserved with all its natural flavor, making it a most toothsome dish as well as nutritious and economical. Having a good stock to draw from the economical housewife proceeds to serve baked beans to her family every day for a week, varying the dish each day. FOR MONDAY there is a New England Supper--baked beans with hot Boston brown bread. Drop the can of baked beans into hot water and boil for 20 minutes. Turn out, garnish with parsley and serve with mustard pickles. TUESDAY, FOR LUNCH.--BEAN CROQUETTES. Drain Veribest Pork and Beans (without tomato sauce), and pass them through a colander. Measure and allow one teaspoon of dry bread crumbs to each cup of beans. Season with cayenne pepper and a little minced parsley. For a pint of the mixture, beat one egg. Save enough of the egg to dip the croquettes in, and add the remainder to the beans. Mix and form into small croquettes, or balls, then roll in fine bread crumbs. Dip them in egg and again in the crumbs, and fry in deep boiling Simon Pure Leaf Lard. Border with slices of dill pickles or sweet green peppers. WEDNESDAY, SCHOOL LUNCHES.--BEAN SANDWICHES. Cut some thin slices from a loaf of brown bread, butter and put crisp lettuce leaves, with a teaspoon of mayonnaise, on each half of the slices, and on the others spread a layer of Armour's Veribest Pork and Beans, which have been mashed until smooth. Put the slices together and wrap each sandwich separately in paraffin paper. THURSDAY.--BEAN CELERY SALAD. Mix one can of Veribest Pork and Beans, four tablespoons of celery cut in one eighth inch rings, two tablespoons of finely chopped onions, and one fourth cup of good boiled dressing. Marinate thoroughly, but stir slightly. Rub the salad dish with a cut clove of garlic. Arrange lettuce leaves around the salad bowl and in the center make a mound of the salad mixture, to which one fourth cup of whipped cream has been added. Garnish with stuffed olives cut in rings. FRIDAY.--ATTRACTIVE LUNCHEON DISH. Heat one can of Veribest Pork and Beans (without tomato sauce), tossing about with fork to prevent breaking or mashing the beans. Season to taste. Serve in beet shells which have been previously prepared as follows: Wash the beets carefully, so as not to break the skins, and boil rapidly until tender. Then cover with cold water, and with the hands remove the skins. Scoop out the centers and fill the cases with the beans. Garnish with young celery leaves. SATURDAY.--PUREE OF BEANS. To one can of Armour's Veribest Beans and Tomato Sauce add two cups of milk; boil for a few minutes and pass through a sieve. Add salt and pepper to taste, a dash of sage, dry mustard and more water if required. Strain over croutons in the tureen and sprinkle with chopped parsley. SUNDAY NIGHT SUPPER.--BEAN LOAF. Two cups of Veribest Pork and Beans, mashed to a pulp, one fourth cup of chopped nuts, one cup of browned bread crumbs, two teaspoons of grated onion, two eggs, one half cup of cream or rich milk, one teaspoon of salt. Mix thoroughly and put into a greased bread pan. Brush with the beaten yolk of egg, milk or cream and bake one half hour. Serve with tomato sauce. * * * * * [Illustration: Jessie Tarbox Beals Utilizing a Chimney Corner for a Book Case] * * * * * Homely Virtues "Scorn not the homely virtues. We are prone To search through all the world for something new; And yet sometimes old-fashioned things are best-- Old-fashioned work, old-fashioned rectitude, Old-fashioned honor and old-fashioned prayer, Old-fashioned patience that can bide its time, Old-fashioned firesides sacred from the world, Old-fashioned satisfaction, with enough Old-fashioned candour and simplicity, Old-fashioned folks that practice what they preach." Answers to Correspondents _Please tell me the proper way to send wedding announcements. In a family where there are several young men and women do I send each a separate one?_ If economy is no object send each a separate card. If you do not care to do this and they are brothers and sisters you may say "The Misses Brown" and "The Messrs. James and John Wilson." _I would like very much to be able to help other housekeepers, but I always feel that I only know the simple things of my rather humdrum life in the country._--MRS. D., OHIO. What you know is not known to everyone, nor is what any housekeeper knows a matter of everyday use with other housekeepers. Everyone has some short cut or recipe, or personal way of doing things that would lighten the way for others. Your recommendation of butterine for instance, would carry weight with some housekeepers who had never before thought of trying it and they would be grateful always for being shown how to cut their butter bill. So with the other suggestions in your good letter from which I have taken extracts for the other pages. I want just such letters as yours. We must not forget that the younger generation of housekeepers are starting housekeeping and scanning columns like these for "the things everyone knows." _Yellow and white scheme for coming-out party._--H. M. B. Many thanks for the nice things you say about the Cook Book. Am very glad you have enjoyed it so long. The color scheme you mention could be carried out further by wearing white dresses with yellow sashes and hair ribbons. Have yellow ices and cakes with white and yellow frosting. Egg sandwiches, potato salad garnished with hard boiled eggs halved and yellow flowers, which are quite plentiful now would all help to carry out the idea. _What is the seventh anniversary of a wedding called? and is the celebration of these anniversaries out of style?_--E. G. T., BOISE CITY. It is perfectly proper to celebrate and you can have a merry time with little expense. Have tiny woolly toy sheep for favors and serve lamb salad (made after a chicken salad recipe). Wear a woolen dress and your husband white flannels. _I belong to a little card club and have to entertain the other members one afternoon soon. Can you suggest something which is easily prepared and can be served as a lap lunch?_--MRS. F. T., HUNTINGTON, W. VA. Ham mousse in individual moulds with thin bread and butter sandwiches. Ice cream served in cantaloupe. Iced tea with a slice of lemon and Armour's Grape Juice, which needs no flavoring. _What can I put with my silverware when packing it away to keep it from tarnishing?_--MRS. S. Pack in bags of Canton flannel before putting into the drawers or boxes and place with them a few pieces of camphor gum. _Please tell me if it is proper to eat cake with the fingers or must a fork be used?_ It depends on the cake. If one with a soft filling, a fork will be necessary. Requested Recipes FOR G. H. Molasses Custard Take one cup molasses (ribbon cane is the best; I have never tried corn syrup), add one half cup sugar, stir well and put on fire to boil for at least five minutes. Let cool for a short time, than add three well-beaten eggs, stirring constantly to keep the eggs from curdling. Add a tablespoonful of cornstarch. Bake in pie crust in the regular way but slowly. To keep from browning too quickly I sometimes place a tin in oven over pie. Many thanks to Mrs. F. A. F., Jacksonville, Texas. FOR MRS. T. H., OSWEGO, N. Y. Boiled Bacon Place the bacon in a saucepan with sufficient cold water to cover it. Bring the water to the simmering point and simmer gently until done (time, about half an hour for a pound for large pieces, less for smaller). Add to the water an onion with two or three cloves stuck in it, one carrot, one turnip and some sticks of celery. Skim carefully several times. When done, remove the skin and cover with browned bread crumbs. Found Out! When making shells for custard and lemon pies prick the crust all over with a fork before baking. Bake the shells over an inverted pie plate, then place them in pie plate as usual before filling.--Mrs. D. H., Media, Pa. If a cake gets scorched on top when baking, grate lightly with a nutmeg grater rather than try to scrape it with a knife. You will have a better surface for frosting.--C. K., Hurley, Texas. When your tablecloths begin to wear out make napkins out of the best parts and get a new tablecloth. Save your old newspapers and when you sweep soak the papers in water in which a tablespoonful of ammonia has been dissolved. Squeeze out and throw the paper pulp on the floor you are about to sweep. It will keep the dust from flying and at the same time brighten the carpets. Save all soap scraps and put them into an empty baking powder can that you have turned into a soap shaker by the help of a hammer and nail. Punch eight or ten small holes in the top and bottom, run a piece of wire from lid to bottom to hang it up by. When washing dishes shake the box in the water and you will have a nice suds. Do not throw away the small pieces of paraffin that you take from the tops of jelly glasses. They can be melted and used again. If you do not make jelly, use them to mix with the kindling. They start a fire like coal oil. Ends of candles may be used in the same way. If the wick in the lamp is short and you are out of coal oil, fill the lamp with water. The oil will rise to the top and the wick will burn as long as there is oil to burn. Put a tablespoonful of salt in your lamp and the blaze will be twice as bright.--C. L. E., Dayton. A damp or slightly oily cloth is all that is necessary to polish oak furniture if it is in good condition. Marks made by wet glasses should be rubbed with a mixture of nine parts olive oil and one part paraffin.--Mrs. W., Stilesboro, Ga. A very simple, attractive and inexpensive gift may be made by crocheting a simple edge for bath towels of the silk finished crochet cotton, and working the monogram or initial in cross stitch, using the same thread. The washrag should have a tiny edge to match.--Mrs. J. H. M., New Mexico. My linen dress had a tear and as it was bought ready made there were no left over pieces. I drew a few threads from the under hem and darned it with these and when laundered it could scarcely be seen.--Mrs. J. E. F. Hints for October A Hot Drink with the School Lunch Whether the individual drinking cup is a requirement in all public schools, or not, its use is a habit which should be encouraged. A collapsible cup takes up little room in the lunch basket. With it place one of the Armour Bouillon Cubes. At lunch time this cube dropped into a cup of hot water provides a drink of bouillon that is refreshing, stimulating and healthful. Armour's Bouillon Cubes, chicken and beef flavor, are sold in tins of 12, 50 and 100--each cube wrapped separately in tin foil. Fruit Out of Season The tonic value of pure fruit juices makes them desirable all the year around, and the caloric properties of grape juice place it at the head of the list. Just now the Armour factories, in the heart of the grape-growing sections of New York and Michigan, have their presses at work extracting the pure juice from the season's luscious Concords. This juice, undiluted, unfermented and unsweetened, is immediately bottled, retaining all the delicious fragrance and flavor of the grape. For household use there are cases of bottles in quarter-pint sizes and larger. Armour's Grape Juice is a splendid flavor for desserts and ices. Government Inspection Housewives realize, more than ever before, their responsibility in selecting for their families foods that are wholesome and healthful. One of the strictest Government inspections is on butterine. In using Glendale Butterine there is a saving of fully one third over the cost of butter, and there is no question about its cleanliness, purity and wholesomeness. Armour's Glendale Butterine is carefully wrapped and sold in paraffined cartons. The Family Cupboard Anyone in the family can serve on short notice a meal that is sure to please,--_if_ the cupboard is well stocked from the extensive variety of Veribest Soups, Meats and Food Specialties. All are as thoroughly cooked and seasoned as in the home kitchen, and it's a simple matter to heat the contents of the cans and serve. Best grocers in all parts of the country sell Veribest goods. A Simple Lesson in Soup Making The usual process of simmering meats and vegetables is so tedious and troublesome that frequently soup is omitted from the bill of fare when there is good reason for its presence. It is especially beneficial in preparing the way for the easy digestion of heavier foods. Veribest Soups are scientifically cooked and seasoned. For use, heat the soup and dilute it to the preferred consistency. The Choice of the Many It is the greatest satisfaction to know of one breakfast dish that is always welcomed by guests. Whether they come from North or South, they relish sweet, crisp bacon. Armour's Star Bacon is a mild sugar cure, hickory smoked, and is most delicate. Star Bacon is sold in glass jars and paper cartons. Keeping Household Accounts Buying ham by the single slice is necessarily much more expensive than buying a whole ham, for there is the cost of cutting besides the waste by this method. After slices are cut from the whole ham, considerable meat will be left on the bone. These bits can be used in many ways, and the bone can be boiled with vegetables or for soup. Armour's Star Ham is cured and smoked by special process which has given it the famous flavor. Little But Efficient No product is better known or more highly appreciated than the little jars of Armour's Extract of Beef. This Extract has many uses, and a little goes far in making soup stock, beef tea, flavoring the cheaper cuts of meat, gravies and vegetables. Most druggists and grocers can supply Armour's Extract of Beef in two sizes of jars. Women Who Succeed To have light, flakey pastry, doughnuts that are neither heavy nor grease-soaked, and fried dishes that are just right, our successful cooks have found that the first essential is good, old-fashioned pure leaf lard, tried out in open kettles, just as our grandmothers made it. Such is Armour's Simon Pure Leaf Lard, which is sold only in pails. Best dealers can supply it. A Luncheon Innovation A piquant meat filling for sandwiches--one that is already prepared and requires only careful slicing--is Armour's Summer Sausage. Each of the several kinds is a careful blending of meats and seasoning. Packed in casing, they will keep indefinitely and therefore it is possible to have a supply at hand ready for any emergency. The Secret of Good Cooking Is in the Flavoring Armour's Extract of Beef is the pure rich flavor of lean beef, in highly concentrated form. Its use solves many kitchen problems and makes for economy. Being four times stronger than ordinary extract, only one-fourth as much can be used, or your food will be too rich. This Extract of Beef supplies delicious flavor to the cheaper cuts of meat, enriches vegetable dishes, restores original tastiness to left-overs, and flavors soups and gravies. _Always keep a jar at hand. Sold by druggists and grocers._ 
27245	----	FOOD _for the_ TRAVELER What to Eat and Why OVER 100 MENUS for three meals per day PRICE 25 CENTS Food for the Traveler What to Eat and Why _by_ Dora C. C. L. Roper, D.O. R. S. KITCHENER, PRINTER, OAKLAND, CAL. 1916 Copyrighted 1916 by DORA C. C. L. ROPER All Rights Reserved Man is composed of what he has assimilated from his spiritual, mental and physical food INTRODUCTION These pages are dedicated to those who are seeking light on the question of rational living and to all who are suffering from the effects of wrong living. Thought along this line expresses growth and progress, and with it comes knowledge. Common sense and judgment, following a natural instinct, will go a long way toward attaining better health. But those who, through the constant use of cooked, or highly spiced and fermented food, have lost their natural instincts and intuitions, will find the study of the science of dietetical chemistry of inestimable value toward a better understanding of natural laws, and be enabled to make the selections and combinations of foods more suitable to their temperament. Before the question as to meat eating and vegetarianism can be solved, we must consider the first principle of nature, which is the law of self preservation. Thereafter we may be able to think and strive to save the lives of animals, now cruelly sacrificed largely for the sense gratification of man. The artificial preparation of food is a fine art, and no doubt has helped much toward the development of our central nervous system. The ordinary mixed diet with the addition of meat two or three times per week is the safest method for most people who are compelled to work eight, ten, or twelve hours out of every twenty-four and have to deprive themselves of the proper amount of fresh air, sunshine and physical exercise, which brings all the muscles and organs of the body into proper action. Inharmony, disease, and misfortune are largely caused by living a life contrary to the laws of nature. The fulfillment of high ideals must be accompanied by common sense and judgment, so it becomes an evolution instead of revolution. The evolving of man from the stage of a jelly fish to a being possessed of a bony framework in an upright position by the eating of animals has developed a higher self. After having reached this stage of evolution the nature of some people has become so highly sensitized that meat, as a food, becomes repugnant to them. What they need is a stepping stone. The very food which has produced this state of over refinement or destruction must be used for construction and minimized by degrees. In examining the claims of the disciples of vegetarianism it is well to consider those nations whose constitution and customs of work and education resemble our own. And in doing so we find that while nearly all European nations, as well as many of the Orient, practice moderation in meat eating, still they are for the most part only "near vegetarians," and therefore should not be used as examples in an argument for vegetarianism. It is possible for normal individuals under fairly normal conditions of life to nourish perfectly their bodies on a vegetarian diet, provided they are willing to live mainly on sun-kissed foods instead of on a mass of sloppily-cooked, devitalized, starchy vegetables, and soft nitrogenous foods that burden the digestive organs and produce obesity and slow consumption. I hope that the menus on the following pages will be a help to all who seek simplicity from a standpoint of health as well as economy. Note: For preparation of foods, consult Scientific Feeding. Some people think that we become like the food we eat. This is true when the vibrations of what we eat are stronger than the vibrations in our bodies. All food consumed has a vibration of its own and unless the vital force within can change the rate of vibration of the food eaten and tune it to the vibration of the body itself, one cannot become nourished, or in other words "he becomes like the food he eats." There is but one force or energy in the body, which is life or "spirit." Under normal conditions this force has in itself all the power to harmonize with the vibrations of the foods taken into the body. Provided there is a demand for food in the form of true hunger. Natural diet, deep rhythmic breathing with corresponding exercises awaken latent talents within us and rapid mental and spiritual unfoldment takes place. Inharmony, disease and pain are caused by living a life contrary to the laws of God and Nature. HOW TO BECOME A VEGETARIAN. Adopting a vegetarian diet should be done with great care, and not in a hurry, especially when the person is not in perfect health. The best time to begin is the Spring. People who have lived on excessive meat should cut it down to two and three times per week, substituting cured meat and fish part of the time. It may take months, or even years to educate the cells of the stomach to act upon nuts, legumes, and other heavy protein foods, so as to be properly nourished. An individual with great adaptability may make this change without much discomfort, but many people who desire to leave off meat, do so because they are already sick from wrong eating. If they feel benefited by the change for a while it is generally because their system is eliminating the toxins which are the result of excessive meat eating. After this has taken place, the body requires food, properly combined and proportioned, or else nerve starvation and obesity are the result. To those who for various reasons desire to adopt a vegetarian diet I would say, do not substitute bread and vegetables for meat. Do not spend your energy making new and complex dishes as advocated in fashionable vegetarian cook books. Compounds containing several soft proteins such as beans, nuts, eggs and cream, besides starches, are a burden to the liver and alimentary canal and lay the foundation for new diseases. If cooked foods are required, study carefully the preparation of nutritious soups, well boiled cereals, salads, and add as many raw foods as possible. Exercise more in the open air, live and work in sunny well ventilated rooms, retire early and live as close to nature as you can. I hope that the following pages may serve as a stepping stone for all who desire to eat less meat, as well as for those who wish to become vegetarians. In adopting a raw food diet, or in reducing heat-giving elements, such as artificial sugars and hot drinks, it is important to apply more external heat to the body for a while, or else have the morning meal served in a sunny room. Plenty of outdoor exercise is necessary to properly utilize a vegetarian diet. FOOD REQUIREMENTS. It is important that the diet should contain the proper amount of protein, starches and fats, suitable to the individual needs. Age, weight, height, occupation, season and climate must all be considered. Numerous and careful researches regarding food requirements made during the last fifty years have led to the realization that the majority of civilized men and women consume from two to three times the amount of food necessary. FOOD FOR THE AGED. Many people at the ages of sixty and seventy still lead an active life, while others retire from activity at forty-five or fifty. Therefore, the food should conform to the person's mental and physical requirements. If the teeth are poor and the digestive powers weak, the food should be light, consisting mainly of well cooked cereals, baked potatoes, rice, cooked greens, a small amount of meat, raw fruits and raw greens in combination with fatty foods, as salads, milk and buttermilk, toasted breads and soups. The total fuel requirement depends upon whether the individual leads a quiet or active existence. For a person who lives mainly indoors, and makes little use of the muscles of the arms, shoulders and trunk, 1000 to 1200 calories is sufficient for twenty-four hours. If more food is eaten than the body requires, the excess will manifest itself by the development of chronic ailments and obesity, or feeble-mindedness. The morning and evening meals should consist of fluid and semi-fluid foods, or of toasted breads and salads. Meats, eggs (except the yolks), cheese, beans, peas and nuts should be eaten only during the middle of the day in small quantities. One can cut down his amount of food greatly by thoroughly chewing each morsel. The demand for protein at this period is small, while the amount of fat should be increased. WHAT SHALL WE DRINK WITH OUR MEALS? This question is often asked. It depends entirely on the quality and combination of food which is eaten. A diet consisting of a variety of solids and vegetables with excessive fluids gives the stomach nothing to do; the contents pass at once into the intestines. Such mixtures are ingested instead of being digested; they cannot be fully utilized because stimulation upon the drainage of the body is lacking. If dry foods are eaten, such as sandwiches, rice, macaroni, potatoes or dry cereals, without the addition of fruits, vegetables or soups, a small amount of liquid should be taken. Such simple foods do not form a perfect meal, therefore milk or broths are preferable to water. Water is best taken from five to fifteen minutes before the meal or from one to two hours after meals. Note: These pages are not a perfected plan of right eating to be slavishly followed. Each man is a law unto himself, and with a little self-study and practical application this book may be worth its weight in gold to the true student of natural laws. RIGHT AND WRONG FOOD MIXTURES. DO NOT MIX Fat Pork and Cucumbers. Pork and Sweet Fruits. Pork and Fancy Fruits. Pork, Corn, Cucumbers. Meat and Fish and Legumes. Milk and Meat. Cooked Vegetables and Nuts. Boiled Eggs and Fresh Pork. Bananas and Pork. Boiled Eggs and Cheese. Cherries and Raw Milk. Fancy Fruits and Onions. Fancy Fruits and Cucumbers. Nuts, excess of Starchy Foods. Potatoes, Tomatoes or Acid Fruits. Potatoes, Fresh Yeast Bread. Potatoes and White Bread. Potatoes, Underground Vegetables. Cooked and Raw Greens. Cucumber, Sago and Pork. Strawberries and Tomatoes. Strawberries and Beans. Bananas and Corn. Raw Fruits, Cooked Vegetables. Milk and Cooked Vegetables. Raw Fruits and Cooked Cereals. Cheese (except Cottage) and Nuts. Boiled Eggs and Nuts. Boiled Eggs and Canned Corn. Boiled Eggs and Bananas. Boiled Eggs and Cheese. Bananas and Cucumbers. Skim-Milk and Fruit. Cheese and Bananas. Beans and Bananas. GOOD COMBINATIONS Raw Greens and Meat or Eggs. Boiled Greens and Meat or Eggs. Meats and Acids. Eggs and Salted Meats. Raw Fruits and Raw Cereals. Raw Fruits, Raw Cereals and Nuts. Raw Fruits, Raw Greens and Nuts. Raw Cereals and Nuts. Raw Cereals and Raw Milk. Raw Cereals, Raw Vegetables. Boiled Cereals and Boiled Milk. Boiled Cereals and Boiled Cream. Raw Greens, Eggs and Acid Fruits. Boiled Greens, Eggs, Acid Fruits. Fats and Acids. Rye and Butter and Honey. Rye and Cream and Honey. Cream, Sweet or Acid Fruits. Eggs or Nuts, Apples, Green Leaves. Popcorn, Tomatoes and Lettuce. Cucumbers, Milk, Cereal Food. Cheese, Apples and Green Leaves. Cheese and Rye and Apples. Eggs and Pickled Vegetables. Eggs, Acid Fruits, Leaf Vegetables. Eggs and Greens and Rye. Nuts, Apples, Sweet or Acid Fruits. Nuts, Bananas, Sweet or Acid Fruits. Almonds, Rice and Green Leaves. Nuts, Raisins and Green Leaves. Boiled Cereals and Raw Nuts. The harmony and inharmony between the different foods as mentioned above are only stated in a general way. Certain combinations are absolutely harmful to every individual, others are either harmful to certain temperaments, or, to mix them means a waste in the animal economy of the body. MENUS FOR BREAKFAST. People who feel the need of laxative foods during the spring season will find here a number of suitable breakfast menus to choose from: 1. Cooked spinach or mustard greens, with rye or biscuit. 2. Finely mashed boiled beets or turnips or carrots with parsley and bacon. 3. Mushroom salad, lettuce, French dressing, bread and butter. 4. Bacon with string beans, bread and butter, stewed prunes. 5. Lettuce with dressing, baked potatoes, creamed beef. 6. Celery with French dressing, fried sweet potatoes, cranberry sauce. 7. Corned beef hash with eggs and buttered triscuits. 8. Lettuce with syrup dressing and buckwheat cakes. 9. Grated carrots with lettuce, unfired bread with nut-cream. 10. Buttered toast with apple or apricot sauce, cheese. 11. Cooked cereals with hot cream and dried sweet fruits. 12. Baked apples with cream, toast and cream cheese. 13. Rice with prunes, bacon, black crusts. 14. Cooked cereal with hot cream or butter, cucumbers cut in halves. 15. Sliced bananas and grapefruit with nut or mayonnaise dressing. 16. Cabbage salad, hard boiled eggs, bread and butter. 17. Strained canned tomato juice and bananas with lettuce. 18. Fish cakes, steamed potatoes, parsley and butter, black crusts. 19. Baked or plain boiled cauliflower with chipped beef. 20. Boiled cauliflower with tomato sauce, bread, butter and cheese. 21. Tomato puree with fried parsnips, black toast with butter. 22. Radishes, green onions, whole wheat bread and butter. 23. Asparagus salad with ham hash, bread and butter. 24. Salted mackerel with creamed potatoes, milk. 25. Pineapple with grapefruit, fish, apple salad, lettuce. 26. Cherries with water eggnog, triscuit with chipped beef. 27. Cherries with pineapple, cream cheese, egg food or fish. 28. Bananas with tomato, cranberry or rhubarb compote. 29. Apple or apricot sauce with Imperial Sticks or fruit toast. People who have difficulty in digesting eggs will find it more agreeable to eat the yolks and whites at different times of the day; the former prepared in salad dressing or boiled custards; the latter in the form of baked eggs with lemon and green vegetables. Learn by experience to select the kinds of food which yield nourishment and avoid those which disagree. MENUS FOR DINNER. 1. Apple salad, lettuce, broiled steak, shredded wheat with butter. 2. Cream of pea soup, beef or roast pork, potatoes, stewed prunes. 3. Broiled chops, young peas, creamed potatoes, oranges. 4. Tomato salad, lettuce, veal with mushrooms and rice. 5. Cream of tomato soup, veal chops with peas, stewed prunes. 6. Sweet potatoes with roast beef, tomato puree, celery, nuts. 7. Lettuce salad, mashed carrots, baked beans with lemon, bacon. 8. Beefsteak with eggs and potatoes, celery, prunes. 9. Pea soup with crackers, fish with apple salad, celery. 10. Sour roast with potato dumplings, lettuce salad, prunes. 11. Broth with egg, apple salad and lettuce, pork chops. 12. Pea soup with toast, fish with apple rice, coffee and crusts. 13. Game or pork with sauerkraut and potato dumplings. 14. Tongue with mushroom sauce and potatoes, crusts and coffee. 15. Boiled beef with string beans, potatoes with white sauce. 16. Baked oatmeal with cranberry sauce and celery, nuts. 17. Fish with potato salad and lettuce, grapes or pie. 18. Roast mutton with peas and baked potatoes, celery. 19. Bean soup with raw carrots, bread and butter. 20. Barley soup with crackers, Swiss cheese and apple salad. 21. Lettuce salad with omelet, stewed prunes or cranberries. 22. Tomato and lettuce salad with pork tenderloin, oranges. 23. Mashed carrots or beets with fat or lean meat, green grapes. 24. Pea soup with fried bread, calves' liver with apple salad. 25. Lentil soup, fried bread, codfish balls with apple sauce. 26. Roast beef, greens, apples or potatoes, gelatine. 27. Chicken soup, asparagus or peas, potatoes, meat. 28. Spinach or lettuce, macaroni, cheese, pea or tomato puree. 29. Tomato soup or salad, baked beans, lettuce, prunes. Drink sufficient pure natural water between your meals. There is danger in over-drinking as well as in under-drinking. All who are in the habit of eating more than their systems require and especially those who indulge in large amounts of bread at dinner, would do well to begin their meal with a soup. Legume and cream soups will furnish a satisfactory meal by themselves. Take toast or sun-dried bread at the end of the meal, with black coffee or postum. LIGHT LUNCHES FOR CHILDREN, STUDENTS AT COLLEGE AND PEOPLE WHO HAVE TO TOIL INDOORS. 1. Corn and tomato soup with crusts or raw greens. 2. Cream of tomato soup with zwieback or raw greens. 3. Green pea soup with zwieback and celery, pie or pudding. 4. Broth with egg, sandwiches with bologna or cold meat. 5. Buttermilk with graham toast, stewed prunes with cream. 6. Fresh milk with tomato toast, stewed prunes with cream. 7. Fruit gruel with white of eggs, and buttered toast. 8. Strained tomato juice with whole wheat toast and butter, celery. 9. Orange juice, cooked leaf vegetable with fried bacon and eggs, toast. 10. Pineapple salad with whipped cream and toast or triscuit. 11. Apple or banana salad, lettuce, orange juice, nuts. 12. Potato salad with lettuce and soft boiled eggs, ham or bacon. 13. Strawberries or raspberries with rich milk and zwieback. 14. Cherries and egg food, fish or nut foods, lettuce. 15. Cream cheese with apples and sandwiches, lettuce salad. 16. Fig or date butter with ryenuts and rich fresh milk. 17. Raw huckleberries (3/4 cupful) with bread and butter or zwieback. 18. Lettuce, bananas, one glass of cranberry or tomato juice. 19. Apple salad with lettuce and almond cream or almonds. 20. Apples, raisins, six to twelve nuts, lettuce, celery. 21. Gelatine of fruit, or bread and bran with cream and toast. 22. Clam broth or cream soup with toast and raw celery. 23. Muskmelon with lemon and berries or cherries. 24. Baked apples in gelatine with fish salad, lettuce. 25. Ambrosia or apple sauce with whites of eggs and toast, malted milk. MENUS FOR SUPPER. 1. Rice with milk, black toast with fig butter or honey. 2. Pea broth, tripe with tomato sauce and toast with butter. 3. Melon, berries, codfish cakes with bread and butter. 4. Cream of corn soup, tomato toast with milk. 5. Rice flour with hot cream or milk, toast with eggs. 6. Milk rice, soda crackers or toast or cake, coffee. 7. Apple salad, puffed wheat with butter and fried bacon. 8. Broth with egg, cracker, sprouts, lamb, toast, butter, oranges. 9. Apple and celery salad, fruit cake with coffee or milk. 10. Raspberries or strawberries, shredded wheat or cake, rich milk. 11. Tomato or blackberry toast, one or two glasses of rich milk. 12. Fruit gelatine with cream, sandwiches or cake, coffee or milk. 13. Sterilized blackberry juice with zwieback, omelet, fruit sauce. 14. Clabber milk with cream and dry toast, nuts if desired. 15. Lemon pie with fresh milk, or sand tart with fruit salad. 16. Raw huckleberries and zwieback with sweet butter, nuts. For those who require a liberal amount of food, add cream cheese, cottage cheese, Swiss cheese, fish, lamb chops, meat cakes, eggs, egg-toast, legume soups, etc. Apples, tomatoes and prunes combine well with many of the above mentioned foods. MENUS FOR DINNER (WITHOUT MEAT). 1. Asparagus or celery root salad with lettuce, pea loaf. 2. Young peas, mashed potatoes, fried egg-plant. 3. Mushroom salad with lettuce, Imperial Sticks, rice, nuts. 4. Legume cheese or croquettes, carrot puree, celery, olives. 5. Radishes, water cress salad, stuffed peppers and tomato puree. 6. Apple pie or black bread, grated Swiss cheese, grapes or oranges. 7. Spinach, eggs or omelet with tomato puree, olives. 8. Raw soaked oats or wheat with dried soaked fruit and cream, nuts. 9. Tomato cream soup or tomato salad, eggs, shredded wheat. 10. Vegetable pudding or legume roast, string beans, carrots. 11. Polenta with apricot or cranberry sauce and cheese. 12. Boiled wheat with butter or hot cream and fruit, nuts. 13. Baked rolled oats with cranberry sauce, celery, nuts. 14. String beans, lima beans or cow beans with green salad. 15. Asparagus salad, pea cheese with tomato sauce, prunes. 16. Cherry soup, German pancakes with lettuce and syrup dressing. 17. Blackberry soup, cereal or bread omelet, lettuce, honey dressing. 18. Milk soup with sago, German pancakes, gooseberry compote. 19. Cabbage, salad or stewed, steamed or plain bread pudding. 20. Bread soup with apples, rice pudding with dried fruit. 21. Bran or bread soup, apple salad with grated cheese, lettuce. 22. Milk or huckleberry soup, unleavened apple pancakes. 23. Clabber milk with cream and grapenuts or stale bread, nuts. 24. Corn bread with apple salad and lettuce, nuts. 25. Plain milk rice with currants, nuts or cheese. 26. Bread dumplings with stewed prunes or pears, celery, nuts. 27. Buttermilk soup with dried fruit, nuts or eggs. 28. Peas with mashed carrots and lettuce salad. 29. Rice and tomato soup, cabbage, plum pudding. For people of a bilious temperament eggs should not be mixed with milk or sweet foods at the same meal. Tomatoes, tart apples or green leaves, raw or cooked, are anti-bilious foods. If certain foods do not agree, or produce indigestion, study their combination and preparation carefully, also the proportion and time of the day when most suitable. If this does not prove satisfactory leave them alone. MENUS SUITABLE FOR ANY MEAL. (WITHOUT MEAT) 1. Cereal salad of rye with bananas or carrots, milk, green leaves. 2. Raw or cooked lima beans with tomatoes or carrots, leaf salad. 3. Apple and lettuce salad, fruit cake or fruit pie, Swiss cheese. 4. Plain cake, gelatine, cream or green salad, milk or lemonade. 5. Bananas with strained tomato juice and raw green peas. 6. Plum salad, lettuce, mayonnaise dressing, walnuts. 7. Strawberries, lettuce and oil or mayonnaise dressing, almonds. 8. Apple or tomato salad, cheese and raw bread. 9. Clabber milk, triscuits or zwieback, dried fruits, nuts. 10. Raw blackberries or lemonade, zwieback, or raw bread. 11. Raspberries or strawberries, rich milk, raw bread or nuts. 12. Banana salad, lettuce, cherries or sweet fruits, almonds. 13. Fruit pie or fruit toast, a glass of milk, pecans. 14. Green grapes, black bread, Swiss or cream cheese. 15. Cereal or fruit salad and lettuce, nuts. 16. Fruit butter with cream or toast and almonds. 17. Cherries with eggs or omelet or corn bread. 18. Melon with lemon, banana salad, pecans or almonds. 19. Bean salad with lettuce and raw carrots. 20. Potato or carrot salad, lettuce, walnuts. 21. Fruit soup (warm or cold) eggs or nuts. 22. Pear salad with cranberries and celery, raw bread. 23. Buttermilk or sweet milk with toast or raw bread. 24. Raw rolled oats, plain or with fruit and cream. 25. Mixed rylax and wheat with cream and fruit. 26. Cabbage salad with hard boiled eggs, bread and butter. 27. Peach or apricot salad, wheat or rye and nuts. 28. Soaked whole wheat with cream, prunes or dates. 29. Raw corn or bananas and strained tomato juice. 30. Cooked pea or string bean salad and raw carrots. 31. Baked apples with cream, toast with cheese. 32. Carrot or tomato salad, olives, lettuce, legumes any style. 33. Sweet potatoes, baked or boiled, buttermilk. 34. Raw huckleberries, zwieback or raw wheat, butter, cream, nuts. 35. Green pea soup, celery, bananas or sweet potatoes, cranberries. 36. Bananas with berries and lettuce. Laxative foods: Fruit juices, plums, tomatoes, apples, pears, grapes, figs, fruit-soups, fruit-gruels, raisins, gelatines, corn, oats, spinach, oranges, carrots, parsnips, bran, oil, butter, cream, olives, yolks of eggs, pecans, walnuts, Brazil nuts, cucumbers, onions, greens, butter sauces. Constipating Foods: Skim-milk, liquid foods, fine flour bread, potatoes, tapioca, white of eggs, gluten, mush, cheese made from skim-milk. DIET AND HYGIENE FOR BRAIN WORKERS. Proper growth and activity of the brain and nervous system are promoted by a healthy flow of blood. Pure air and sufficient food properly combined and proportioned are essential. Choose more of the lighter forms of protein and starchy foods, as fish, eggs, almonds, green peas, bacon, a moderate amount of lamb and beef, rice, sago, wheat, and vegetable gelatines. Foods rich in minerals are celery, apples, tomatoes, greens, oranges, and practically all the fresh fruits and vegetables, especially the small berries. Melons and starchy vegetables in large quantities are suitable for muscular workers. Use as little as possible of so-called pure chemical substances, such as refined sugar and flour. Avoid poisonous beverages, tobacco and all forms of drugs. Sleep at least nine hours in a well ventilated room, facing east or south. Avoid constipation. Combine mental work with moderate amounts of useful and enjoyable exercise and physical work. Protect the eyes from strong artificial light. Keep the feet warm. Relax before and after meals. A certain amount of manual labor is absolutely necessary for the brain-worker. It favors deep breathing and creates a demand for more air and water, and thus improves digestion, oxidation and nutrition. The body poisons are carried off quicker and nervous headaches and despondency are avoided. Short walks out of doors before retiring are very beneficial for people who suffer with cold hands and feet. Dress by an open fire or in a sunny room. A chill before breakfast produces indigestion and a desire for unnecessary hot foods. Never sleep by night lamps or any other artificial light. They are injurious to the eyes and absorb oxygen. Avoid fresh breads, inferior cakes and pastry. Do not eat unless you are hungry. Do not over-indulge in athletic or any other kind of exercise. Remember that natural feeding, pure air and sufficient sleep call for natural breathing and natural exercise. Unnatural feeding and late hours create disease or nervousness. "THE IMMIGRANT." All who leave the land of their birth should make themselves acquainted with the art of living and the peculiarities of the new country in which they intend to live. To depart entirely from their old customs and habits is as dangerous as to neglect the study of the new environment or the failure to adopt necessary changes. In some portions of the United States the climatic conditions are very changeable; we have extreme heat and cold, an excess of rain with wind storms and dryness alternating within a short time. West of the Rocky Mountains we have a mild sea air. In the Southern States and near the Pacific Coast we have low districts where malaria and catarrhal conditions are easily acquired. Tropical fruits and vegetables which are looked upon as luxuries in Northern Europe are necessary articles of food in the country where they grow, therefore the stranger should make himself acquainted with such foods, and by degrees learn to eat them. TRAINING CHILDREN IN CORRECT HABITS OF EATING. A child should have his face and hands washed before and after each meal. He should not be allowed to carry foodstuffs and candy about the house, or touch carpets and furniture with sticky and greasy fingers. If he requires food between meals, give him four or five meals per day, but have him eat his food in the proper place. The breeding of flies, mosquitoes and other disease carriers is greatly favored by allowing children to eat at any and all times without napkins, or special preservation of their dress, or without cleaning their hands before and after eating, or before and after playing with animals and pets. The American child is given too much consideration at the table. There is a great difference between the saying "I don't like a certain food" and "I don't want it," because there are things which taste better. To leave one's plate half full of foodstuffs and ask for, or accept, other food is customary, but before the law of our Creator it is unclean and disrespectful, wasteful and dangerous. The physiological laws of our bodies are based on very economical plans: nature utilizes everything and wastes nothing. Cooked foodstuffs, whether they are wasted within our bodies by over-indulgence, or in the garbage can, create decomposition and germs. MENUS FOR DINNER FOR YOUNG CHILDREN. 1. One-half orange, one ounce boiled fish, one-half of an apple, toast. 2. One-half of an apple, one or two eggs, one to two tablespoons raw rylax. 3. Cereal salad with carrots and fish. 4. Legume soup, butter and bread, raw carrots. 5. Well boiled macaroni, two tablespoons of cold grated cheese. 6. Light rice with cold grated Swiss cheese. 7. Cereal salad with apple and eggs. 8. Lettuce, baked potatoes, beachnut bacon and one egg. 9. Mashed carrots, two tablespoons of young peas, bacon. 10. String beans with stale bread and butter, bacon and egg. 11. Finely chopped spinach, bacon, egg, stale bread, butter. 12. Three to five cherries, light omelet, lettuce. 13. Cereal salad with apples, two to three tablespoons of cottage cheese. 14. Baked oats with prunes or cranberry sauce and bacon. 15. Whole wheat with sterilized cream and celery. 16. Peach and cereal salad, beachnut bacon and one egg. 17. Baked potato greens, meat, egg or fish. 18. Legume puree or soup, carrots, bacon. Legumes are a very important food for young children, and their use should begin during the second year. They are easily digested if prepared in the form of soups and purees, and combined as directed in the different menus. They should not be given at night. Mothers of girls should think it more important to furnish healthful exercise, wholesome food and restful sleep during the years of budding womanhood, than to worry about lessons in music and art, or a business education. All these can be taken up with much greater benefit after maturity. Arrested development of the organs of reproduction will lay the foundation for many years of unhappiness and suffering. Many parents are impressed with the idea that their children require a large amount of sweets, in order to make them grow. We cannot force nature without paying the penalty. At maturity, we reap what has been sown for us, or what we have sown for ourselves. MEMORANDUM Prevention of Disease, Insanity and Crime CONTENTS: Wet or Dry? The alcohol we take, the alcohol we make. Treatment of chronic alcoholism. Preventative treatment. Mineral starvation. Price 15 Cents The Epicure of Medicine The Key to successful treatment of chronic, so-called incurable diseases. 153 Pages. Cloth, $1.25; postpaid, $1.35. Paper, $1.00; postpaid, $1.10 EXTRACTS FROM REVIEWS AND LETTERS Your book, "The Epicure of Medicine," is worth its weight in gold. DR. F. SCHURMANN, Honolulu, T. H. (The Schurmann Institute). A knowledge based on such experience is worthy of the profoundest consideration. This accounts for the sincerity of the mode of writing. DR. AXEL EMIL GIBSON, Los Angeles, Cal. The book is interesting and has value. The author's account of her own struggles with disease leads one to wonder how she could be alive and able to write a book. Few such struggles have ever been recorded. It is interesting to follow the author in her account of the combats she has had with the disease. There are many new and strange teachings in the book of which we shall express no opinion. THE THERAPEUTIC RECORD, Louisville, Ky. The study of the book shows that the author, like many American physicians, is not a staunch believer in "drug cures," but considers that spiritual, mental and physical healing applied in the natural way are the only means to produce chemical changes within our bodies. PRACTICAL MEDICINE, Delhi, India. After a careful reading and understanding of DR. ROPER'S new work, I can heartily endorse her efforts to bring the right style of living before the people. Such a work as this seems a blessing to humanity. MRS. LOTTIE HALL, Pres. of Lincoln School Mothers' Club, Berkeley. The only cook book which I have seen, which gives the proper chemical combinations for each meal of the day. MRS. ESTHER TALBOTT, Oakland, Cal. Your book deserves to be circulated by the millions. Our club would consider it a favor if you could give us a lecture and demonstration on nutritious soups. MRS. IDA HOUGHTALING, Berkeley, Cal. "Scientific Feeding" is an open door to health. After being under the care and supervision of DR. ROPER for two months I feel confident that she has knowledge which leads to health through right living. MISS ELISABETH JEWETT, Kindergarten Director, Cleveland, O. Your book is a regular gold mine. I particularly like the chapter, "Study of Food." A copy should be in every school library. ELEANOR MERROW (Public School Teacher for Ten Years). DR. DORA C. C. L. ROPER DIETETIC EXPERT NERVOUS AND MENTAL DISEASES OBESITY A SPECIALTY Dietetic Instructions by Mail Accommodations for Patients For terms, state case and enclose addressed stamped envelope. R. F. D. 1, Box 188, Oakland, Cal. Courses in Dietetic Chemistry given to nurses; in classes and by correspondence. 
10072	----	Proofreading Team. Scans from Biblioteca de la Universitat de Barcelona _ENGLISH_ HOUSEWIFRY EXEMPLIFIED In above FOUR HUNDRED AND FIFTY RECEIPTS, Giving DIRECTIONS in most PARTS of COOKERY; And how to prepare various SORTS of SOOPS, CAKES, MADE-DISHES, CREAMS, PASTES, JELLIES, PICKLES, MADE-WINES, &c. With CUTS for the orderly placing the DISHES and COURSES; also Bills of Fare for every Month in the Year; and an alphabetical INDEX to the Whole. A BOOK necessary for Mistresses of Families, higher and lower Women Servants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, and calculated for the Preservation of HEALTH, and upon the Measures of _Frugality_, being the Result of thirty Years _Practice_ and _Experience_. By ELIZABETH MOXON. WITH An APPENDIX CONTAINING, Upwards of Sixty RECEIPTS, of the most valuable Kind, communicated to the Publisher by several Gentlewomen in the Neighbourhood, distinguished by their extraordinary Skill in HOUSEWIFRY. THE RETURNS OF SPIRITUAL COMFORT and GRIEF, In a Devout SOUL. Represented by an Intercourse of Letters to the Right Honourable Lady LETICE, Countess of Falkland, in her Life Time. Publish'd for the Benefit and Ease of all who labour under Spiritual Afflictions. 1764. THE PREFACE It is not doubted but the candid Reader will find the following BOOK in correspondence with the title, which will supersede the necessity of any other recommendation that might be given it. As the complier of it engaged in the undertaking at the instance and importunity of many persons of eminent account and distinction, so she can truly assure them, and the world, that she has acquitted herself with the utmost care and fidelity. And she entertains the greater hopes that her performance will meet with the kinder acceptance, because of the good opinion she has been held in by those, her ever honour'd friends, who first excited her to the publication of her BOOK, and who have been long eye-witnesses of her skill and behaviour in the business of her calling. She has nothing to add, but her humblest thanks to them, and to all others with whom she has received favour and encouragement. _ENGLISH_ HOUSEWIFRY. 1. _To make_ VERMICELLY SOOP. Take a neck of beef, or any other piece; cut off some slices, and fry them with butter 'till they are very brown; wash your pan out every time with a little of the gravy; you may broil a few slices of the beef upon a grid-iron: put all together into a pot, with a large onion, a little salt, and a little whole pepper; let it stew 'till the meat is tender, and skim off the fat in the boiling; them strain it into your dish, and boil four ounces of vermicelly in a little of the gravy 'till it is soft: Add a little stew'd spinage; then put all together into a dish, with toasts of bread; laying a little vermicelly upon the toast. Garnish your dish with creed rice and boil'd spinage, or carrots slic'd thin. 2. CUCUMBER SOOP. Take a houghil of beef, break it small and put it into a stew-pan, with part of a neck of mutton, a little whole pepper, an onion, and a little salt; cover it with water, and let it stand in the oven all night, then strain it and take off the fat; pare six or eight middle-siz'd cucumbers, and slice them not very thin, stew them in a little butter and a little whole pepper; take them out of the butter and put 'em in the gravy. Garnish your dish with raspings of bread, and serve it up with toasts of bread or _French_ roll. 3. _To make_ HARE SOOP. Cut the hare into small pieces, wash it and put it into a stew-pan, with a knuckle of veal; put in it a gallon of water, a little salt, and a handful of sweet herbs; let it stew 'till the gravy be good; fry a little of the hare to brown the soop; you may put in it some crusts of write bread among the meat to thicken the soop; put it into a dish, with a little stew'd spinage, crisp'd bread, and a few forc'd-meat balls. Garnish your dish with boil'd spinage and turnips, cut it in thin square slices. 4. _To make Green_ PEASE SOOP. Take a neck of mutton, and a knuckle of veal, make of them a little good gravy; then take half a peck of the greenest young peas, boil and beat them to a pulp in a marble mortar; then put to them a little of the gravy; strain them through a hair sieve to take out all the pulp; put all together, with a little salt and whole pepper; then boil it a little, and if you think the soop not green enough, boil a handful of spinage very tender, rub it through a hair-sieve, and put into the soop with one spoonful of wheat-flour, to keep it from running: You must not let it boil after the spinage is put in, it will discolour it; then cut white bread in little diamonds, fry them in butter while crisp, and put it into a dish, with a few whole peas. Garnish your dish with creed rice, and red beet-root. You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease. 5. _To make_ ONION SOOP. Take four or five large onions, pill and boil them in milk and water whilst tender, (shifting them two or three times in the boiling) beat 'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, and put them into a little sweet gravy; then fry a few slices of veal, and two or three slices of lean bacon; beat them in a marble mortar as small as forc'd-meat; put it into your stew-pan with the gravy and onions, and boil them; mix a spoonful of wheat-flour with a little water, and put it into the soop to keep it from running; strain all through a cullender, season it to your taste; then put into the dish a little spinage stew'd in butter, and a little crisp bread; so serve it up. 6. _Common_ PEASE SOOP _in Winter_. Take a quart of good boiling pease which put into a pot with a gallon of soft water whilst cold; add thereto a little beef or mutton, a little hung beef or bacon, and two or three large onions; boil all together while your soop is thick; salt it to your taste, and thicken it with a little wheat-flour; strain it thro' a cullender, boil a little sellery, cut it in small pieces, with a little crisp bread, and crisp a little spinage, as you would do parsley, then put it in a dish, and serve it up. Garnish your dish with raspings of bread. 7. _To make_ PEASE SOOP _in Lent_. Take a quart of pease, put them into a pot with a gallon of water, two or three large onions, half a dozen anchovies, a little whole pepper and salt; boil all together whilst your soop is thick; strain it into a stew-pan through a cullender, and put six ounces of butter (work'd in flour) into the soop to thicken it; also put in a little boil'd sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered; so serve it up. 8. CRAW-FISH SOOP. Take a knuckle of veal, and part of a neck of mutton to make white gravy, putting in an onion, a little whole pepper and salt to your taste; then take twenty crawfish, boil and beat them in a marble mortar, adding thereto alittlee of the gravy; strain them and put them into the gravy; also two or three pieces of white bread to thicken the soop; boil twelve or fourteen of the smallest craw-fish, and put them whole into the dish, with a few toasts, or _French_ roll, which you please; so serve it up. You may make lobster soop the same way, only add into the soop the seeds of the lobster. 9. _To make_ SCOTCH SOOP. Take a houghil of beef, cut it in pieces, with part of a neck of mutton, and a pound of _French_ barley; put them all into your pot, with six quarts of water; let it boil 'till the barley be soft, then put in a fowl; as soon as 'tis enough put in a handful of red beet leaves or brocoli, a handful of the blades of onions, a handful of spinage, washed and shred very small; only let them have a little boil, else it will spoil the greenness. Serve it up with the fowl in a dish, garnish'd with raspings of bread. 10. _To make_ SOOP _without Water_. Take a small leg of mutton, cut it in slices, season it with a little pepper and salt; cut three middling turnips in round pieces, and three small carrots scrap'd and cut in pieces, a handful of spinage, a little parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut the herbs pretty small, lay a row of meat and a row of herbs; put the turnips and carrots at the bottom of the pot, with an onion, lay at the top half a pound of sweet butter, and close up the pot with coarse paste; them put the pot into boiling water, and let it boil for four hours; or in a slow oven, and let it stand all night; when it is enough drain the gravy from the meat, skim off the fat, then put it into your dish with some toasts of bread, and a little stew'd spinage; to serve it up. 11. _To stew a_ BRISKET _of_ BEEF. Take the thin part of a brisket of beef, score the skin at the top; cross and take off the under skin, then take out the bones, season it highly with mace, a little salt, and a little whole pepper, rub it on both sides, let it lay all night, make broth of the bones, skim the fat clean off, put in as much water as will cover it well, let it stew over a slow fire four or five hours, with a bunch of sweet herbs and an onion cut in quarters; turn the beef over every hour, and when you find it tender take it out of the broth and drain it very well, having made a little good strong gravy. A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and cut in long pieces; take truffles and morels, if you have any mushrooms, with a little claret, and throw in your beef, let it stew a quarter of an hour in the ragoo, turning it over sometimes, then take out your beef, and thicken your ragoo with a lump of butter and a little flour. Garnish your dish with horse-radish and pickles, lay the ragoo round your beef, and a little upon the top; so serve it up. 12. _To stew a_ RUMP _of_ BEEF. Take a fat rump of young beef and cut off the fag end, lard the low part with fat bacon, and stuff the other part with shred parsley; put it into your pan with two or three quarts of water, a quart of Claret, two or three anchovies, an onion, two or three blades of mace, a little whole pepper, and a bunch of sweet herbs; stew it over a slow fire five or six hours, turning it several times in the stewing, and keep it close cover'd; when your beef is enough take from it the gravy, thicken part of it with a lump of butter and flour, and put it upon the dish with the beef. Garnish the dish with horse-radish and red-beet root. There must be no salt upon the beef, only salt the gravy to your taste. You may stew part of a brisket, or an ox cheek the same way. 13. _To make_ OLIVES _of_ BEEF. Take some slices of a rump (or any other tender piece) of beef, and beat them with a paste pin, season them with nutmeg, pepper and salt, and rub them over with the yolk of an egg; make a little forc'd-meat of veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace, pepper, salt, and two eggs, mixed all together; take two or three slices of the beef, according as they are in bigness, and a lump of forc'd-meat the size of an egg; lay your beef round it, and roll it in part of a kell of veal, put it into an earthen dish, with a little water, a glass of claret, and a little onion shred small; lay upon them a little butter, and bake them in an oven about an hour; when they come out take off the fat, and thicken the gravy with a little butter and flour; six of them is enough for a side dish. Garnish the dish with horseradish and pickles. You may make olives of veal the same way. 14. _To fry_ BEEF-STEAKS. Take your beef steaks and beat them with the back of a knife, fry them in butter over a quick fire, that they may be brown before they be too much done; when they are enough put them into an earthen pot whilst you have fry'd them all; pour out the fat, and put them into your pan with a little gravy, an onion shred very small, a spoonful of catchup and a little salt; thicken it with a little butter and flour, the thickness of cream. Garnish your dish with pickles. Beef-steaks are proper for a side-dish. 15. BEEF-STEAKS _another Way_. Take your beef-steaks and beat them with the back of a knife, strow them over with a little pepper and salt, lay them on a grid-iron over a clear fire, turning 'em whilst enough; set your dish over a chafing-dish of coals, with a little brown gravy; chop an onion or Shalot as small as pulp, and put it amongst the gravy; (if your steaks be not over much done, gravy will come therefrom;) put it on a dish and shake it all together. Garnish your dish with shalots and pickles. 16. _A_ SHOULDER _of_ MUTTON _forc'd_. Take a pint of oysters and chop them, put in a few bread-crumbs, a little pepper, shred mace, and an onion, mix them all together, and stuff your mutton on both sides, then roast it at a slow fire, and baste it with nothing but butter; put into the dripping-pan a little water, two or three spoonfuls of the pickle of oysters, a glass of claret, an onion shred small, and an anchovy; if your liquor waste before your mutton is enough, put in a little more water; when the meat is enough, take up the gravy, skim off the fat, and thicken it with flour and butter; then serve it up. Garnish your dish with horse-radish and pickles. 17. _To stew a_ FILLET _of_ MUTTON. Take a fillet of mutton, stuff it the same as for a shoulder, half roast it, and put it into a stew pan with a little gravy, a jill of claret, an anchovy, and a shred onion; you may put in a little horse-radish and some mushrooms; stew it over a slow fire while the mutton is enough; take the gravy, skim off the fat, and thicken it with flour and butter; lay forc'd-meat-balls round the mutton. Garnish your dish with horse-radish and mushrooms. It is proper either for a side-dish or bottom dish; if you have it for a bottom-dish, cut your mutton into two fillets. 18. _To Collar a Breast of_ MUTTON. Take a breast of mutton, bone it, and season it with nutmeg, pepper and salt, rub it over with the yolk of an egg; make a little forc'd-meat of veal or mutton, chop it with a little beef-suet, a few bread-crumbs, sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and a spoonful or two of cream; mix all together and lay it over the mutton, roll it up and bind it about with course inkle; put it into an earthen dish with a little water, dridge it over with flour, and lay upon it a little butter; it will require two hours to bake it. When it is enough take up the gravy, skim off the fat, put in an anchovy and a spoonful of catchup, thicken it with flour and butter; take the inkle from the mutton and cut it into three or four rolls; pour the sauce upon the dish, and lay about it forc'd-meat-balls. Garnish your dish with pickles. 19. _To Collar a Breast of_ MUTTON _another Way_. Take a breast of mutton, bone it, and season it with nutmeg, pepper and salt; roll it up tight with coarse incle and roast it upon a spit; when it is enough lay it whole upon the dish. Then take four or six cucumbers, pare them and cut them in slices, not very thin; likewise cut three or four in quarters length way, stew them in a little brown gravy and a little whole pepper; when they are enough thicken them with flour and butter the thickness of cream; so serve it up. Garnish your dish with horse-radish. 20. _To Carbonade a Breast of_ MUTTON. Take a breast of mutton, half bone it, nick it cross, season it with pepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravy and butter, and a few shred capers; put it upon the dish with the mutton. Garnish it with horse-radish and pickles. This is proper for a side-dish at noon, or a bottom-dish at night. 21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY. Take a loyn of mutton, cut off the thin part and both ends, take off the skin, and score it in the roasting as you would do pork; then take a little sellery, boil it, and cut it in pieces about an inch long, put to it a little good gravy, while pepper and salt, two or three spoonfuls of cream and a lump of butter, so thicken it up, and pour it upon your dish with your mutton.--This is proper for a side-dish. 22. MUTTON-CHOPS. Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up. Garnish your dish with horse-radish and pickles. You may do a shoulder of mutton the same way, only boil the blade-bone, and lie in the middle. 23. _A forc'd_ LEG _of_ MUTTON. Take a leg of mutton, loose the skin from the meat, be careful you do not cut the skin as you loosen it; then cut the meat from the bone, and let the bone and skin hang together, chop the meat small, with a little beef-suet, as you would do sausages; season it with nutmeg, pepper and salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay it upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking; when you dish it up lay about it either mutton or veal chollops, with brown gravy sauce. Garnish your dish with horse-radish and lemon. You may make a forc'd leg of lamb the same way. 24. _To make_ FRENCH CUTLETS _of_ MUTTON. Take a neck of mutton, cut it in joints, cut off the ends of the long bones, then scrape the meat clean off the bones about an inch, take a little of the inpart of the meat of the cutlets, and make it into forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon your cutlets, rub over them the yolk of an egg to make it stick; chop a few sweet herbs, and put to them a few bread-crumbs, a little pepper and salt, and strew it over the cutlets, and wrap them in double writing-paper; either broil them before the fire or in an oven, half an hour will do them; when you dish them up, take off the out-paper, and set in the midst of the dish a little brown gravy in a china-bason; you may broil them without paper if you please. 25. _To fry_ MUTTON STEAKS. Take a loyn of mutton, cut off the thin part, then cut the rest into steaks, and flat them with a bill, season them with a little pepper and salt, fry them in butter over a quick fire; as you fry them put them into a stew-pan or earthen-pot, whilst you have fried them all; then pour the fat out of the pan, put in a little gravy, and the gravy that comes from the steaks, with a spoonful of claret, an anchovy, and an onion or a shalot shred; shake up the steaks in the gravy, and thicken it with a little flour; so serve them up. Garnish your dish with horse radish and shalots. 26. _To make artificial_ VENISON _of_ MUTTON. Take a large shoulder of mutton, or a middling fore quarter, bone it, lay it in an earthen dish, put upon it a pint of claret, and let it lie all night; when you put it into your pasty-pan or dish, pour on the claret that it lay in, with a little water and butter; before you put it into your pasty-pan, season it with pepper and salt; when you make the pasty lie no paste in the bottom of the dish. 27. _How to brown Ragoo a_ BREAST _of_ VEAL. Take a breast of veal, cut off both the ends, and half roast it; then put it into a stew-pan, with a quart of brown gravy, a spoonful of mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew over a slow fire whilst your veal is enough; then put in two or three shred mushrooms or oysters, two or three spoonfuls of white wine; thicken up your sauce with flour and butter; you may lay round your veal some stew'd morels and truffles; if you have none, some pallets stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut in pieces, and lay over the veal, or fry'd oysters; when you fry your oysters you must dip them in egg and flour mixed. Garnish your dish with lemon and pickles. 28. _A Herico of a_ BREAST _of_ VEAL, French _Way_. Take a breast of veal, half roast it, then put it into a stew-pan, with three pints of brown gravy; season your veal with nutmeg, pepper and salt; when your veal is stew'd enough, you may put in a pint of green peas boil'd. Take six middling cucumbers, pare and cut them in quarters long way, also two cabbage-lettices, and stew them in brown gravy; so lay them round your veal when you dish it up, with a few forc'd-meat-balls and some slices of bacon. Garnish your dish with pickles, mushrooms, oysters and lemons. 29. _To roll a_ BREAST _of_ VEAL. Take a breast of veal, and bone it, season it with nutmeg, pepper and salt, rub it over with the yolk of an egg, and strew it over with sweet herbs shred small, and some slices of bacon, cut thin to lie upon it, roll it up very tight, bind it with coarse inkle, put it into an earthen dish with a little water, and lay it upon some lumps of butter; strew a little seasoning on the outside of your veal, it will take two hours baking; when it is baked take off the inkle and cut it in four rolls, lay it upon the dish with a good brown gravy-sauce: lay about your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp bacon, and a few fry'd oysters if you have any; so serve it up. Garnish your dish with pickles and lemon. 30. _A stew'd_ BREAST _of_ VEAL. Take the fattest and whitest breast of veal you can get, cut off both ends and boil them for a little gravy; take the veal and raise up the thin part, make a forc'd-meat of the sweet-bread boil'd, a few bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful or two of cream, and a little nutmeg, mix'd all together; so stuff the veal, skewer the skin close down, dridge it over with flour, tie it up in a cloth, and boil it in milk and water about an hour. For the sauce take a little gravy, about a jill of oysters, a few mushrooms shred, a little lemon shred fine, and a little juice of lemon; so thicken it up with flour and butter; when you dish it up pour the same over it; lay over it a sweet-bread or two cut in slices and fry'd, and fry'd oysters. Garnish your dish with lemon, pickles and mushrooms. This is proper for a top dish either at noon or night. 31. _To stew a_ FILLET _of_ VEAL. Take a leg of the best whye veal, cut off the dug and the knuckle, cut the rest into two fillets, and take the fat part and cut it in pieces the thickness of your finger; you must stuff the veal with the fat; make the hole with a penknife, draw it thro' and skewer it round; season it with pepper, salt, nutmeg, and shred parsley; then put it into your stew-pan, with half a pound of butter, (without water) and set it on your stove; let it boil very slow and cover it close up, turning it very often; it will take about two hours in stewing; when it is enough pour the gravy from it, take off the fat, put into the gravy a pint of oysters and a few capers, a little lemon-peel, a spoonful or two of white wine, and a little juice of lemon; thicken it with butter and flour the thickness of cream; lay round it forc'd-meat-balls and oysters fry'd, and so serve it up. Garnish your dish with a few capers and slic'd lemon. 32. _To make_ SCOTCH COLLOPS. Take a leg of veal, take off the thick part and cut in thin slices for collops, beat them with a paste-pin 'till they be very thin; season them with mace, pepper and salt; fry them over a quick fire, not over brown; when they are fried put them into a stew-pan with a little gravy, two or three spoonfuls of white wine, two spoonfuls of oyster-pickle if you have it, and a little lemon-peel; then shake them over a stove in a stew-pan, but don't let them boil over much, it only hardens your collops; take the fat part of your veal, stuff it with forc'd-meat, and boil it; when it is boiled lay it in the middle of your dish with the collops; lay about your collops slices of crisp bacon, and forc'd-meat-balls. Garnish your dish with slices of lemon and oysters, or mushrooms. 33. _To make_ VEAL CUTLETS. Take a neck of veal, cut it in joints, and flatten them with a bill; cut off the ends of the bones, and lard the thick part of the cutlets with four or five bits of bacon; season it with nutmeg, pepper and salt; strew over them a few bread crumbs, and sweet herbs shred fine; first dip the cutlets in egg to make the crumbs stick, then broil them before the fire, put to them a little brown gravy sauce, so serve it up. Garnish your dish with lemon. 34. VEAL CUTLETS _another Way_. Take a neck of veal, cut it in joints, and flat them as before, and cut off the ends of the long bones; season them with a little pepper, salt and nutmeg, broil them on a gridiron, over a slow fire; when they are enough, serve them up with brown gravy sauce and forc'd-meat-balls. Garnish your dish with lemon. 35. VEAL CUTLETS _another Way_. Take a neck of veal and cut it in slices, flatten them as before, and cut off the ends of the long bones; season the cutlets with pepper and salt, and dridge over them some flour; fry them in butter over a quick fire; when they are enough put from them the fat they were fried in, and put to them a little small gravy, a spoonful of catchup, a spoonful of white wine or juice of lemon, and grate in some nutmeg; thicken them with flour and butter, so serve them up. Garnish your dish as before. 36. _To Collar a_ CALF'S HEAD _to eat hot_. Take a large fat head, and lay it in water to take out the blood; boil it whilst the bones will come out; season it with nutmeg, pepper and salt; then wrap it up round with a large lump of forc'd-meat made of veal; after which wrap it up tight in a veal kell before it is cold, and take great care that you don't let the head break in two pieces; then bind it up with a coarse inkle, lay it upon an earthen dish, dridge it over with flour, and lay over it a little butter, with a little water in the dish; an hour and a half will bake it; when it is enough take off the inkle, cut it in two length ways, laying the skin-side uppermost; when you lay it upon your dish you must lay round it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls; put to it brown gravy-sauce; you may brown your sauce with a few truffles or morels, and lay them about your veal. Garnish your dish with lemon and pickle. 37. _To Collar a_ CALF'S HEAD _to eat cold_. You must be a calf's head with the skin on, split it and lay it in water, take out the tongue and eyes, cut off the groin ends, then tie it up in a cloth and boil it whilst the bones come out; when it is enough lay it on a table with the skin-side uppermost, and pour upon it a little cold water; then take off the hair and cut off the ears; mind you do not break the head in two, turn it over and take out the bones; salt it very well and wrap it round in a cloth very tight, pin it with pins, and tie it at both ends, so bind it up with broad inkle, then hang it up by one end, and when it is cold take it out; you must make for it brown pickle, and it will keep half a year; when you cut it, cut it at the neck. It is proper for a side or middle dish, either for noon or night. 38. _To make a_ CALF'S HEAD _Hash_. Take a calf's head and boil it, when it is cold take one half of the head and cut off the meat in thin slices, put it into a stew pan with a little brown gravy, put to it a spoonful or two of walnut pickle, a spoonful of catchup, a little claret, a little shred mace, a few capers shred, or a little mango; boil it over a stove, and thicken it with butter and flour; take the other part of the head, cut off the bone ends and score it with a knife, season it with a little pepper and salt, rub it over with the yolk of an egg, and strew over a few bread crumbs, and a little parsley; then set it before the fire to broil whilst it is brown; and when you dish up the other part lay this in the midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp bacon. _To make Brain-cakes_; take a handful of bread-crumbs, a little shred lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine, and the yolks of three eggs; take the brains and skin them, boil and chop them small, so mix them all together; take a little butter in your pan when you fry them, and drop them in as you do fritters, and if they run in your pan put in a handful more of bread-crumbs. 39. _To hash a_ CALF'S HEAD _white_. Take a calf's head and boil it as much as you would do for eating, when it is cold cut in thin slices, and put it into a stew-pan with a white gravy; then put to it a little shred mace, salt, a pint of oysters, a few shred mushrooms, lemon-peel, three spoonful of white wine, and some juice of lemon, shake all together, and boil it over the stove, thicken it up with a little flour and butter; when you put it on your dish, you must put a boil'd fowl in the midst, and few slices of crisp bacon. Garnish your dish with pickles and lemon. 40. _A Ragoo of a_ CALF'S HEAD. Take two calves' head and boil them as you do for eating, when they are cold cut off all the lantern part from the flesh in pieces about an inch long, and about the breadth of your little finger; put it into your stew-pan with a little white gravy; twenty oysters cut in two or three pieces, a few shred mushrooms, and a little juice of lemon; season it with shred mace and salt, let them all boil together over a stove; take two or three spoonfuls of cream, the yolks of two or three eggs, and a little shred parsley, then put it into a stew-pan; after you have put the cream in you may shake it all the while; if you let it boil it will crudle, so serve it up. Garnish your dish with sippets, lemon, and a few pickled mushrooms. 41. _To roast a_ CALF'S HEAD _to eat like Pig_. Take a calf's head, wash it well, lay it in an earthen dish, and cut out the tongue lay it loose under the head in the dish with the brains, and a little sage and parsley; rub the head over with the yolk of an egg, then strew over them a few bread-crumbs and shred parsley, lay all over it lumps of butter and a little salt, then set it in the oven; it will take about an hour and a half baking; when it is enough take the brains, sage and parsley; and chop them together, put to them the gravy that is in the dish, a little butter and a spoonful of vinegar, so boil it up and put it in cups, and set them round the head upon the dish, take the tongue and blanch it, cut it in two, and lay it on each side the head, and some slices of crisp bacon over the head, so serve it up. 42. SAUCE _for a_ NECK _of_ VEAL. Fry your veal, and when fried put in a little water, an anchovy, a few sweet herbs, a little onion, nutmeg, a little lemon-peel shred small, and a little white wine or ale, then shake it up with a little butter and flour, with some cockles and capers. 43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_. When your lamb is boil'd lay it in the dish, and pour upon it a little parsley, butter and green gooseberries coddled, then lay your fried lamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and lay it round your lamb in spoonfuls. Garnish your dish with gooseberries, and heads of asparagus in lumps. This is proper for a bottom dish. 44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_. When your lamb is boil'd pour over it parsley and butter, with coddled gooseberries, so lay the chickens round your lamb, and pour over the chickens a little white fricassy sauce. Garnish your dish with sippets and lemon. This is proper for a top dish. 45. _A Fricassy of_ LAMB _white_. Take a leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, a shalot shred fine, a little nutmeg, salt, and a few shred capers; let it boil over the stove whilst the lamb is enough; to thicken your sauce, take three spoonfuls of cream, the yolks of two eggs, a little shred parsley, and beat them well together, then put it into your stew-pan and shake it whilst it is thick, but don't let it boil; if this do not make it thick, put in a little flour and butter, so serve it up. Garnish your dish with mushrooms, oysters and lemon. 46. _A brown Fricassy of_ LAMB. Take a leg of lamb, cut it in thin slices and season it with pepper and salt, then fry it brown with butter, when it is fried put it into your stew-pan, with a little brown gravy, an anchovy, a spoonful or two of white wine or claret, grate in a little nutmeg, and set it over the stove; thicken your sauce with flour and butter. Garnish your dish with mushrooms, oysters and lemon. 47. _To make_ PIG _eat like_ LAMB _in Winter_. Take a pig about a month old and dress it, lay it down to the fire, when the skin begins to harden you must take it off by pieces, and when you have taken all the skin off, draw it and when it is cold cut it in quarters and lard it with parsley; then roast it for use. 48. _How to stew a_ HARE. Take a young hare, wash and wipe it well, cut the legs into two or three pieces, and all the other parts the same bigness, beat them all flat with a paste-pin, season it with nutmeg and salt, then flour it over, and fry it in butter over a quick fire; when you have fried it put into a stew-pan, with about a pint of gravy, two or three spoonfuls of claret and a small anchovy, so shake it up with butter and flour, (you must not let it boil in the stew-pan, for it will make it cut hard) then serve it up. Garnish your dish with crisp parsley. 49. _How to Jug a_ HARE. Take a young hare, cut her in pieces as you did for stewing, and beat it well, season it with the same seasoning you did before, put it into a pitcher or any other close pot, with half a pound of butter, set it in a pot of boiling water, stop up the pitcher close with a cloth, and lay upon it some weight for fear it should fall on one side; it will take about two hours in stewing; mind your pot be full of water, and keep it boiling all the time; when it is enough take the gravy from it, clear off the fat, and put her into your gravy in a stew-pan, with a spoonful or two of white wine, a little juice of lemon, shred lemon-peel and mace; you must thicken it up as you would a white fricassy. Garnish your dish with sippets and lemon. 50. _To roast a_ HARE _with a pudding in the belly_. When you have wash'd the hare, nick the legs thro' the joints, and skewer them on both sides, which will keep her from drying in the roasting; when you have skewer'd her, put the pudding into her belly, baste her with nothing but butter: put a little in the dripping pan; you must not baste it with the water at all: when your hare is enough, take the gravy out of the dripping pan, and thicken it up with a little flour and butter for the sauce. _How to make a_ Pudding _for the_ Hare. Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver. 51. _To make a brown fricassy of_ RABBETS. Take a rabbet, cut the legs in three pieces, and the remainder of the rabbet the same bigness, beat them thin and fry them in butter over a quick fire; when they are fried put them into a stew-pan with a little gravy, a spoonful of catchup, and a little nutmeg; then shake it up with a little flour and butter. Garnish your dish with crisp parsley. 52. _A white fricassy of_ RABBETS. Take a couple of young rabbets and half roast them; when they are cold take off the skin, and cut the rabbets in small pieces, (only take the white part) when you have cut it in pieces, put it into a stew-pan with white gravy, a small anchovy, a little onion, shred mace and lemon-peel, set it over a stove, and let it have one boil, then take a little cream, the yolks of two eggs, a lump of butter, a little juice of lemon and shred parsley; put them all together into a stew-pan, and shake them over the fire whilst they be as white as cream; you must not let it boil, if you do it will curdle. Garnish your dish with shred lemon and pickles. 53. _How to make pulled_ RABBETS. Take two young rabbets, boil them very tender, and take off all the white meat, and pull off the skin, then pull it all in shives, and put it into your stew-pan with a little white gravy, a spoonful of white wine, a little nutmeg and salt to your taste; thicken it up as you would a white fricassy, but put in no parsley; when you serve it up lay the heads in the middle. Garnish your dish with shred lemon and pickles. 54. _To dress Rabbets to look like_ MOOR-GAME. Take a young rabbet, when it is cased cut off the wings and the head; leave the neck of your rabbet as long as you can; when you case it you must leave on the feet, pull off the skin, leave on the claws, so double your rabbet and skewer it like a fowl; put a skewer at the bottom through the legs and neck, and tie it with a string, it will prevent its flying open; when you dish it up make the same sauce as you would do for partridges. Three are enough for one dish. 55. _To make white Scotch_ COLLOPS. Take about four pounds of a fillet of veal, cut it in small pieces as thin as you can, then take a stew-pan, butter it well over, and shake a little flour over it, then lay your meat in piece by piece, whilst all your pan be covered; take two or three blades of mace, and a little nutmeg, set your stew-pan over the fire, toss it up together 'till all your meat be white, then take half a pint of strong veal broth, which must be ready made, a quarter of a pint of cream, and the yolks of two eggs, mix all these together, put it to your meat, keeping it tossing all the time 'till they just boil up, then they are enough; the last thing you do squeeze in a little lemon: You may put in oysters, mushrooms, or what you will to make it rich. 56. _To boil_ DUCKS _with_ ONION SAUCE. Take two fat ducks, and season them with a little pepper and salt, and skewer them up at both ends, and boil them whilst they are tender; take four or five large onions and boil them in milk and water, change the water two or three times in the boiling, when they are enough chop them very small, and rub them through a hair-sieve with the back of a spoon, 'till you have rubb'd them quite through, then melt a little butter, put in your onions and a little salt, and pour it upon your ducks. Garnish your dish with onions and sippets. 57. _To stew_ DUCKS _either wild or tame_. Take two ducks and half-roast them, cut them up as you would do for eating, then put them into a stew-pan with a little brown gravy, a glass of claret, two anchovies, a small onion shred very fine, and a little salt; thicken it up with flour and butter, so serve it up. Garnish you dish with a little raw onion and sippets. 58. _To make a white fricassy of_ CHICKENS. Take two or more chickens, half-roast them, cut them up as you would do for eating, and skin them; put them into a stew-pan with a little white gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil it; take the yolks of three eggs, a little sweet cream and shred parsley, put them into your stew-pan with a lump of butter and a little salt; shake them all the while they are over the stove, and be sure you do not let them boil lest they should curdle. Garnish your dish with sippets and lemon. 59. _How to make a brown fricassy of_ CHICKENS. Take two or more chickens, as you would have your dish in bigness, cut them up as you do for eating, and flat them a little with a paste-pin; fry them a light-brown, and put them into your stew-pan with a little gravy, a spoonful or two of white wine, a little nutmeg and salt; thicken it up with flour and butter. Garnish your dish with sippets and crisp parsley. 60. CHICKENS SURPRISE. Take half a pound of rice, set it over a fire in soft water, when it is half-boiled put in two or three small chickens truss'd, with two or three blades of mace, and a little salt; take a piece of bacon about three inches square, and boil it in water whilst almost enough, then take it out, pare off the outsides, and put it into the chickens and rice to boil a little together; (you must not let the broth be over thick with rice) then take up your chickens, lay them on a dish, pour over them the rice, cut your bacon in thin slices to lay round your chickens, and upon the breast of each a slice. This is proper for a side-dish. 61. _To boil_ CHICKENS. Take four or five small chickens, as you would have your dish in bigness; if they be small ones you may scald them, it will make them whiter; draw them, and take out the breast-bone before you scald them; when you have dress'd them, put them into milk and water, and wash them, truss them, and cut off the heads and necks; if you dress them the night before you use them, dip a cloth in milk and wrap them in it, which will make them white; you must boil them in milk and water, with a little salt; half an hour or less will boil them. _To make Sauce for the_ CHICKENS. Take the necks, gizzards and livers, boil them in water, when they are enough strain off the gravy, and put to it a spoonful of oyster-pickle; take the livers, break them small, mix a little gravy, and rub them through a hair-sieve with the back of a spoon, then put to it a spoonful of cream, a little lemon and lemon-peel grated; thicken it up with butter and flour. Let your sauce be no thicker than cream, which pour upon your chickens. Garnish your dish with sippets, mushrooms, and slices of lemon. They are proper for a side-dish or a top-dish either at noon or night. 62. _How to boil a_ TURKEY. When your turkey is dress'd and drawn, truss her, cut off her feet, take down the breast-bone with a knife, and sew up the skin again; stuff the breast with a white stuffing. _How to make the_ Stuffing. Take the sweet-bread of veal, boil it, shred it fine, with a little beef-suet, a handful of bread-crumbs, a little lemon-peel, part of the liver, a spoonful or two of cream, with nutmeg, pepper, salt, and two eggs, mix all together, and stuff your turkey with part of the stuffing, (the rest you may either boil or fry to lay round it) dridge it with a little flour, tie it up in a cloth, and boil it with milk and water: If it be a young turkey an hour will boil it. _How to make Sauce for the_ Turkey. Take a little small white gravy, a pint of oysters, two or three spoonfuls of cream, a little juice of lemon, and salt to your taste, thicken it up with flour and butter, then pour it over your turkey, and serve it up; lay round your turkey fry'd oysters, and the forc'd-meat. Garnish your dish with oysters, mushrooms, and slices of lemon. 63. _How to make another Sauce for a_ Turkey. Take a little strong white gravy, with some of the whitest sellery you can get, cut it about an inch long, boil it whilst it be tender, and put it into the gravy, with two anchovies, a little lemon-peel shred, two or three spoonfuls of cream, a little shred mace, and a spoonful of white wine; thicken it up with flour and butter; if you dislike the sellery you may put in the liver as you did for chickens. 64. _How to roast a_ TURKEY. Take a turkey, dress and truss it, then take down the breast-bone. _To make Stuffing for the Breast_. Take beef-suet, the liver shred fine, and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your taste, a little shred parsley, a spoonful or two of cream, and two eggs. Put her on a spit and roast her before a slow fire; you may lard your turkey with fat bacon; if the turkey be young, an hour and a quarter will roast it. For the sauce, take a little white gravy, an onion, a few bread-crumbs, and a little whole pepper, let them boil well together, put to them a little flour and a lump of butter, which pour upon the turkey; you may lay round your turkey forc'd-meat-balls. Garnish your dish with slices of lemon. 65. _To make a rich_ TURKEY PIE. Take a young turkey and bone her, only leave in the thigh bones and short pinions; take a large fowl and bone it, a little shred mace, nutmeg, pepper and salt, and season the turkey and fowl in the inside; lay the fowl in the inside of the low part of the turkey, and stuff the breast with a little white stuffing, (the same white stuffing as you made for the boiled turkey,) take a deep dish, lay a paste over it, and leave no paste in the bottom; lay in the turkey, and lay round it a few forc'd-meat-balls, put in half a pound of butter, and a jill of water, then close up the pie, an hour and a half will bake it; when it comes from the oven take off the lid, put in a pint of stew'd oysters, and the yolks of six or eight eggs, lay them at an equal distance round the turkey; you must not stew your oysters in gravy but in water, and pour them upon your turkey's breast; lay round six or eight artichoke-bottoms fry'd, so serve it up without the lid; you must take the fat out of the pie before you put in the oysters. 66. _To make a_ TURKEY _A-la-Daube_. Take a large turkey and truss it; take down the breast-bone, and stuff it in the breast with some stuffing, as you did the roast turkey, lard it with bacon, then rub the skin of the turkey with the yolk of an egg, and strow over it a little nutmeg, pepper, salt, and a few bread-crumbs, then put it into a copper-dish and fend it to the oven; when you dish it up make for the turkey brown gravy-sauce; shred into your sauce a few oysters and mushrooms; lay round artichoke-bottoms fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon. Garnish your dish with pickled mushrooms, and slices of lemon. This is a proper dish for a remove. 67. POTTED TURKEY. Take a turkey, bone her as you did for the pie, and season it very well in the inside and outside with mace, nutmeg, pepper and salt, then put it into a pot that you design to keep it in, put over it a pound of butter, when it is baked draw from it the gravy, and take off the fat, then squeeze it down very tight in the pot; and to keep it down lay upon it a weight; when it's cold take part of the butter that came from it, and clarify a little more with it to cover your turkey, and keep it in a cool place for use; you may put a fowl in the belly if you please. Ducks or geese are potted the same way. 68. _How to jugg_ PIGEONS. Take six or eight pigeons and truss them, season them with nutmeg, pepper and salt. _To make the Stuffing_. Take the livers and shred them with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, mix all together, then stuff your pigeons sowing them up at both ends, and put them into your jugg with the breast downwards, with half a pound of butter; stop up the jugg close with a cloth that no steam can get out, then set them in a pot of water to boil; they will take above two hours stewing; mind you keep your pot full of water, and boiling all the time; when they are enough clear from them the gravy, and take the fat clean off; put to your gravy a spoonful of cream, a little lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, thicken it with a little flour and butter, then dish up your pigeons, and pour over them the sauce. Garnish the dish with mushrooms and slices of lemon. This is proper for a side dish. 69. MIRRANADED PIGEONS. Take six pigeons, and truss them as you would do for baking, break the breast-bones, season and stuff them as you did for jugging, put them into a little deep dish and lay over them half a pound of butter; put into your dish a little water. Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish some puff-paste not over thin, and send them to the oven; about half an hour will bake them. This is proper at noon for a side-dish. 70. _To stew_ PIGEONS. Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon. Garnish your dish with crisp parsley and lemon. 71. _To broil_ PIGEONS _whole_. Take your pigeons, season and stuff them with the same stuffing you did jugg'd pigeons, broil them either before a fire or in an oven; when they are enough take the gravy from them, and take off the fat, then put to the gravy two or three spoonfuls of water, a little boil'd parsley shred, and thicken your sauce. Garnish your dish with crisp parsley. 72. _Boiled_ PIGEONS _with fricassy Sauce_. Take your pigeons, and when you have drawn and truss'd them up, break the breast bone, and lay them in milk and water to make them white, tie them in a cloth and boil them in milk and water; when you dish them up put to them white fricassy sauce, only adding a few shred mushrooms. Garnish with crisp parsley and sippets. 73. _To Pot_ PIGEONS. Take your pigeons and skewer them with their feet cross over the breast, to stand up; season them with pepper and salt, and roast them; so put them into your pot, setting the feet up; when they are cold cover them up with clarified butter. 74. _To stew_ PALLETS. Take three or four large beast pallets and boil them very tender, blanch and cut them in long pieces the length of your finger, then in small bits the cross way; shake them up with a little good gravy and a lump of butter; season them with a little nutmeg and salt, put in a spoonful of white wine, and thicken it with the yolks of eggs as you do, a white fricassy. 75. _To make a Fricassy of_ PIG'S EARS. Take three or four pig's ears as large as you would have your dish in bigness, clean and boil them very tender, cut them in small pieces the length of your finger, and fry them with butter till they be brown; so put them into a stew-pan with a little brown gravy, a lump of butter, a spoonful of vinegar, and a little mustard and salt, thicken'd with flour; take two or three pig's feet and boil them very tender, fit for eating, then cut them in two and take out the large bones, dip them in egg, and strew over them a few bread-crumbs, season them with pepper and salt; you may either fry or broil them, and lay them in the middle of your dish with the pig's ears. They are proper for a side-dish. 76. _To make a Fricassy of_ TRIPES. Take the whitest seam tripes you can get and cut them in long pieces, put them into a stew-pan with a little good gravy, a few bread-crumbs, a lump of butter, a little vinegar to your taste, and a little mustard if you like it; shake it up altogether with a little shred parsley. Garnish your dish with sippets. This is proper for a side-dish. 77. _To make a Fricassy of_ VEAL-SWEET-BREADS. Take five or six veal-sweet-breads, according as you would have your dish in bigness, and boil them in water, cut them in thin slices the length-way, dip them in egg, season them with pepper and salt, fry them a light brown; then put them into a stew-pan with a little brown gravy, a spoonful of white wine or juice of lemon, whether you please; thicken it up with flour and butter; and serve it up. Garnish your dish with crisp parsley. 78. _To make a white Fricassy of_ TRIPES, _to eat like_ CHICKENS. Take the whitest and the thickest seam tripe you can get, cut the white part in thin slices, put it into a stew-pan with a little white gravy, juice of lemon and lemon-peel shred, also a spoonful of white wine; take the yolks of two or three eggs and beat them very well, put to them a little thick cream, shred parsley, and two or three chives if you have any; shake altogether over the stove while it be as thick as cream, but don't let it boil for fear it curdle. Garnish your dish with sippets, slic'd lemon or mushrooms, and serve it up. 79. _To make a brown Fricassy of_ EGGS. Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the shell, fry them in butter whilst they be a deep brown, put them into a stew-pan with a little brown gravy, and a lump of butter, so thicken it up with flour; take two or three eggs, lay them in the middle of the dish, then take the other, cut them in two, and set them with the small ends upwards round the dish; fry some sippets and lay round them. Garnish your dish with crisp parsley. This is proper for a side-dish in lent or any other time. 80. _To make a white Fricassy of_ EGGS. Take ten or twelve eggs, boil them hard and pill them, put them in a stew-pan with a little white gravy; take the yolks of two or three eggs, beat them very well, and put to them two or three spoonfuls of cream, a spoonful of white wine, a little juice of lemon, shred parsley, and salt to your taste; shake altogether over the stove till it be as thick as cream, but don't let it boil; take your eggs and lay one part whole on the dish, the rest cut in halves and quarters, and lay them round your dish; you must not cut them till you lay them on the dish. Garnish your dish with sippets, and serve it up. 81. _To stew_ EGGS _in_ GRAVY. Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon 'till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up. 82. _How to Collar a_ PIECE _of_ BEEF _to eat Cold_. Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds. 83. _To roll a_ BREAST OF VEAL _to eat cold_. Take a large breast of veal, fat and white, bone it and cut it in two, season it with mace, nutmeg, pepper and salt, in one part you may strinkle a few sweet herbs shred fine, roll them tight up, bind them will with coarse ickle, so boil it an hour and a half; you may make the same pickle as you did for the beef, excepting the strong beer; when it is enough to take it up, and bind it as you did the beef, so hang it up whilst it be cold. 84. _To pot_ TONGUES. Take your tongues and salt them with saltpetre, common salt and bay salt, let them lie ten days, then take them out and boil them whilst they will blanch, cut off the lower part of the tongues, then season them with mace, pepper, nutmeg and salt, put them into a pot and send them to the oven, and the low part of your tongues that you cut off lay upon your tongues, and one pound of butter, then let them bake whilst they are tender, then take them out of the pot, throw over them a little more seasoning, put them into the pot you design to keep them in, press them down very tight, lay over them a weight, and let them stand all night, then cover them with clarified butter: You must not salt your tongues as you do for hanging. 85. _How to pot_ VENISON. Take your venison and cut it in thin pieces, season it with pepper and salt, put it into your pot, lay over it some butter and a little beef-suet, let it stand all night in the oven; when it is baked beat them in a marble mortar or wooden-bowl, put in part of the gravy, and all the fat you take from it; when you have beat it put into your pot, then take the fat lap of a shoulder of mutton, take off the out-skin, and roast it, when it is roasted and cold, cut it in long pieces the thickness of your finger; when you put the venison into the pot, put it in at three times, betwixt every one lay the mutton cross your pot, at an equal distance; if you cut it the right way it will cut all in diamonds; leave some of the venison to lay on the top, and cover it with clarified butter; to keep it for use. 86. _To pot all Sorts of_ WILD-FOWL. When the wild-fowl are dressed take a paste-pin, and beat them on the breast 'till they are flat; before you roast them season them with mace, nutmeg, pepper and salt; you must not roast them over much; when you dreaw them season them on the out-side, and set them on one end to drain out the gravy, and put them into your pot; you may put in two layers; if you press them very flat, cover them with clarified butter when they are cold. 87. _How to pot_ BEEF. Take two pounds of the slice or buttock, season it with about two ounces of saltpetre and a little common salt, let it lie two or three days, send it to the oven, and season it with a little pepper, salt and mace; lay over your beef half a pound of butter or beef suet, and let it stand all night in the oven to stew; take from it the gravy and the butter, and beat them (with the beef) in a bowl, then take a quarter of a pound of anchovies, bone them, and beat them too with a little of the gravy; if it be not seasoned enough to your taste, put to it a little more seasoning; put is close down in a pot, and when it is cold cover it up with butter, and keep it for use. 88. _To Ragoo a_ RUMP _of_ BEEF. Take a rump of beef, lard it with bacon and spices, betwixt the larding, stuff it with forced meat, made of a pound of veal, three quarters of a pound of beef-suet, a quarter of a pound of fat bacon boiled and shred well by itself, a good quantity of parsley, winter savoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites and two yolks of eggs, then stuff it, and lay some rough suet in a stew pan with your beef upon it, let it fry till it be brown then put in some water, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some whole pepper and salt, half a pint of claret, cover it close, and let it stew six or seven hours over a gentle fire, turning it very often. 89. _How to make a_ SAUCE _for it_. Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot. 90. _Sauce for boiled_ RABBETS. Take a few onions, boil them thoroughly, shifting them in water often, mix them well together with a little melted butter and water. Some add a little pulp of apple and mustard. 91. _To salt a_ Leg _of_ Mutton _to eat like_ Ham. Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt, rub it in very well, take a quarter of a pound of coarse sugar, mix it with two or three handfuls of common salt, then take and salt it very well, and let it lie a week, so hang it up, and keep it for use, after it is dry use it, the sooner the better; it won't keep so long as ham. 92. _How to salt_ HAM _or_ TONGUES. Take a middling ham, two ounces of saltpetre, a quarter of a pound of bay-salt, beat them together, and rub them on your ham very well, before you salt it on the inside, set your salt before the fire to warm; to every ham take half a pound of coarse sugar, mix to it a little of the salt, and rub it in very well, let it lie for a week or ten days, then salt it again very well, and let it lie another week or ten days, then hang it to dry, not very near the fire, nor over much in the air. Take your tongues and clean them, and cut off the root, then take two ounces of saltpetre, a quarter of a pound of bay-salt well beaten, three or four tongues, according as they are in bigness, lay them on a thing by themselves, for if you lay them under your bacon it flats your tongues, and spoils them; salt them very well, and let them lie as long as the hams with the skin side downwards: You may do a rump of beef the same way, only leave out the sugar. [Note: The text for the next three recipes--93, 94 and 95--was missing from our scans. Only the last part of recipe number 95 is available.] 93. 94. 95. ... bacon, you may put in two or three slices when you send them to the oven. 96. _How to make a_ HARE-PIE. Parboil the hare, take out the bones, and beat the meat in a mortar with some fat pork or new bacon, then soak it in claret all night, the next day take it out, season it with pepper, salt and nutmeg, then lay the back bone into the middle of the pie, put the meat about it with about three quarters of a pound of butter, and bake it in a puff-paste, but lay no paste in the bottom of the dish. 97. _To make a_ HARE-PIE _another Way_. Take the flesh of a hare after it is skined, and string it: take a pound of beef-suet or marrow shred small, with sweet-marjoram, parsley and shalots, take the hare, cut it in pieces, season it with mace, pepper, salt and nutmeg, then bake it either in cold or hot paste, and when it is baked, open it and put to it some melted butter. 98. _To make_ PIG _Royal_. Take a pig and roast it the same way as you did for lamb, when you draw it you must not cut it up, when it is cold you must lard it with bacon, cut not your layers too small, if you do they will melt away, cut them about an inch and a quarter long; you must put one row down the back, and one on either side, then strinkle it over with a few breadcrumbs and a little salt, and set it in the oven, an hour will bake it, but mind your oven be not too hot; you must take another pig of a less size, roast it, cut it up, and lie it on each side: The sauce you make for a roast pig will serve for both. This is proper for a bottom dish at a grand entertainment. 99. _To roast_ VEAL _a savoury Way_. When you have stuffed your veal, strow some of the ingredients over it; when it is roasted make your sauce of what drops from the meat, put an anchovy in water, and when dissolved pour it into the dripping-pan with a large lump of butter and oysters: toss it up with flour to thicken it. 100. _To make a_ HAM PIE. Cut the ham round, and lay it in water all night, boil it tender as you would do for eating, take off the skin, strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a pound of butter; you must bake it in puff-paste; but lay no paste in the bottom of the dish; when you send it to the table send it without a lid. It is proper for a top or bottom dish either summer or winter. 101. _To make a_ NEAT's TONGUE PIE. Take two or three tongues, (according as you would have your pie in bigness) cut off the roots and low parts, take two ounces of saltpetre, a little bay salt, rub them very well, lay them on an earthen dish with the skin side downwards, let them lie for a week or ten days, whilst they be very red, then boil them as tender as you would have them for eating blanch and season with a little pepper and salt, flat them as much as you can, bake them in puff paste in a deep dish, but lay no paste in the bottom, put to them a little gravy, and half a pound of butter; lay your tongues with the wrong side upwards, when they are baked turn them, and serve it up without a lid. 102. _To broil_ SHEEP or HOG's TONGUES. Boil, blanch, and split your tongues, season them with a little pepper and salt, then dip them in egg, strow over them a few bread-crumbs, and broil them whilst they be brown; serve them up with a little gravy and butter. 103. _To Pickle_ PORK. Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as bare as you can, then cut the middle pieces as large as they can lie in the tub, salt them with saltpetre, bay-salt, and white salt; your saltpetre must be beat small, and mix'd with the other salts; half a peck of white salt, a quart of bay-salt, and half a pound of saltpetre, is enough for a large hog; you must rub the pork very well with your salt, then lay a thick layer of salt all over the tub, then a piece of pork, and do so till all your pork is in; lay the skin side downwards, fill up all the hollows and sides of the tub with little pieces that are not bloody press all down as close as possible, and lay on a good layer of salt on the top, then lay on the legs and shoulder pieces, which must be used first, the rest will keep two years if not pulled up, nor the pickle poured from it. You must observe to see it covered with pickle. 104. _To fricassy_ CALF'S FEET _white_. Dress the calf's feet, boil them as you would do for eating, take out the long bones, cut them in two, and put them into a stew-pan with a little white gravy, and a spoonful or two of white wine; take the yolks of two or three eggs, two or three spoonfuls of cream, grate in a little nutmeg and salt, and shake all together with a lump of butter. Garnish your dish with slices of lemon and currans, and so serve them up. 105. _To roll a_ PIG'S _Head to eat like Brawn_. Take a large pig's head, cut off the groin ends, crack the bones and put it in water, shift it once or twice, cut off the ears, then boil it so tender that the bones will slip out, nick it with a knife in the thick part of the head, throw over it a pretty large handful of salt; take half a dozen of large neat's feet, boil them while they be soft, split them, and take out all the bones and black bits; take a strong coarse cloth, and lay the feet with the skin side downwards, with all the loose pieces in the inside; press them with your hand to make them of an equal thickness, lay them at that length that they will reach round the head, and throw over them a handful of salt, then lay the head across, one thick part one way and the other another, that the fat may appear alike at both ends; leave one foot out to lay at the top to make a lantern to reach round, bind it with filleting as you would do brawn, and tie it very close at both ends; you may take it out of the cloth the next day, take off the filleting and wash it, wrap it about again very tight, and keep it in brawn-pickle. This has been often taken for real Brawn. 106. _How to fry_ CALF'S FEET _in Butter_. Take four Calf's feet and blanch them, boil them as you would do for eating, take out the large bones and cut them in two, beat a spoonful of wheat flour and four eggs together, put to it a little nutmeg, pepper and salt, dip in your calf's feet, and fry them in butter a light brown, and lay them upon your dish with a little melted butter over them. Garnish with slices of lemon and serve them up. 107. _How to make_ SAVOURY PATTEES. Take the kidney of a loyn of veal before it be roasted, cut it in thin slices, season it with mace, pepper and salt, and make your pattees; lay in every patty a slice, and either bake or fry them. You may make marrow pattees the same way. 108. _To make_ EGG PIES. Take and boil half a dozen eggs, half a dozen apples, a pound and a half of beef-suet, a pound of currans, and shred them, so season it with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, and sweet meats, if you please. 109. _To make a sweet_ CHICKEN PIE. Break the chicken bones, cut them in little bits, season them lightly with mace and salt, take the yolks of four eggs boiled hard and quartered, five artichoke-bottoms, half a pound of sun raisins stoned, half a pound of citron, half a pound of lemon, half a pound of marrow, a few forc'd-meat-balls, and half a pound of currans well cleaned, so make a light puff-paste, but put no paste in the bottom; when it is baked take a little white wine, a little juice of either orange or lemon, the yolk of an egg well beat, and mix them together, make it hot and put it into your pie; when you serve it up take the same ingredients you use for a lamb or veal pie, only leave out the artichokes. 110. _To roast_ TONGUES. Cut off the roots of two tongues, take three ounces of saltpetre, a little bay-salt and common salt, rub them very well, let them lie a week or ten days to make them red, but not salt, so boil them tender as they will blanch, strow over them a few bread crumbs, set them before the fire to brown on every side. _To make_ SAUCE _for the_ TONGUES. Take a few bread crumbs, and as much water as will wet them, then put in claret till they be red, and a little beat cinnamon, sweeten it to your taste, put a little gravy on the dish with your tongues, and the sweet sauce in two basons, set them on each side, so serve them up. 111. _To fry_ CALF'S FEET _in Eggs_. Boil your calf's feet as you would do for eating, take out the long bones and split them in two, when they are cold season 'em with a little pepper, salt and nutmeg; take three eggs, put to them a spoonful of flour, so dip the feet in it and fry them in butter; you must have a little gravy and butter for sauce. Garnish with currans, so serve them up. 112. _To make a_ MINC'D PIE _of Calf's Feet_. Take two or three calf's feet, and boil them as you would do for eating, take out the long bones, shred them very fine, put to them double their weight of beef-suet shred fine, and about a pound of currans well cleaned, a quarter of a pound of candid orange and citron cut in small pieces, half a pound of sugar, a little salt, a quarter of an ounce of mace and a large nutmeg, beat them together, put in a little juice of lemon or verjuice to your taste, a glass of mountain wine or sack, which you please, so mix all together; bake them in puff-paste. 113. _To roast a_ WOODCOCK. When you have dress'd your woodcock, and drawn it under the leg, take out the bitter bit, put in the trales again; whilst the woodcock is roasting set under it an earthen dish with either water in or small gravy, let the woodcock drop into it, take the gravy and put to it a little butter, and thicken it with flour; your woodcock will take about ten minutes roasting if you have a brisk fire; when you dish it up lay round it wheat bread toasts, and pour the sauce over the toasts, and serve it up. You may roast a partridge the same way, only add crumb sauce in a bason. 114. _To make a_ CALF'S HEAD PIE. Take a calf's head and clean it, boil it as you would do for hashing, when it is cold cut it in thin slices, and season it with a little black pepper, nutmeg, salt, a few shred capers, a few oysters and cockles, two or three mushrooms, and green lemon-peel, mix them all well together, put them into your pie; it must be a standing pie baked in a flat pewter dish, with a rim of puff-paste round the edge; when you have filled the pie with the meat, lay on forc'd-meat-balls, and the yolks of some hard eggs, put in a little small gravy and butter; when it comes from the oven take off the lid, put into it a little white wine to your taste, and shake up the pie, so serve it up without lid. 115. _To make a_ CALF'S FOOT PIE. Take two or three calf's feet, according as you would have your pie in bigness, boil and bone them as you would do for eating, and when cold cut them in thin slices; take about three quarters of a pound of beef-suet shred fine, half a pound of raisins stoned, half a pound of cleaned currans, a little mace and nutmeg, green lemon-peel, salt, sugar, and candid lemon or orange, mix altogether, and put them in a dish, make a good puff-paste, but let there be no paste in the bottom of the dish; when it is baked, take off the lid, and squeeze in a little lemon or verjuice, cut the lid in sippets and lay round. 116. _To make a_ WOODCOCK PIE. Take three or four brace of woodcocks, according as you would have the pie in bigness, dress and skewer them as you would do for roasting, draw them, and season the inside with a little pepper, salt and mace, but don't wash them, put the trales into the belly again, but nothing else, for there is something in them that gives them a more bitterish taste in the baking than in the roasting, when you put them into the dish lay them with the breast downwards, beat them upon the breast as flat as you can; you must season them on the outside as you do the inside; bake them in puff-paste, but lay none in the bottom of the dish, put to them a jill of gravy and a little butter; you must be very careful your pie be not too much baked; when you serve it up take off the lid and turn the woodcocks with the breast upwards. You may bake partridge the same way. 117. _To pickle_ PIGEONS. Take your pigeons and bone them; you must begin to bone them at the neck and turn the skin downwards, when they are boned season them with pepper, salt and nutmeg, sew up both ends, and boil them in water and white wine vinegar, a few bay leaves, a little whole pepper and salt; when they are enough take them out of the pickle, and boil it down with a little more salt, when it is cold put in the pigeons and keep them for use. 118. _To make a sweet_ VEAL PIE. Take a loin of veal, cut off the thin part length ways, cut the rest in thin slices, as much as you have occasion for, flat it with your bill, and cut off the bone ends next the chine, season it with nutmeg and salt; take half a pound of raisins stoned, and half a pound of currans well clean'd, mix all together, and lay a few of them at the bottom of the dish, lay a layer of meat; and betwixt every layer lay on your fruit, but leave some for the top; you must make a puff-paste; but lay none in the bottom of the dish; when you have filled your pie, put in a jill of water and a little butter, when it is baked have a caudle to put into it. To make the caudle, see in receipt 177. 119. MINC'D PIES _another way_. Take a pound of the finest seam tripes you can get, a pound and a half of currans well cleaned, two, three or four apples pared and shred very fine, a little green lemon-peel and mace shred, a large nutmeg, a glass of sack or brandy, (which you please) half a pound of sugar, and a little salt, so mix them well together, and fill your patty-pans, then stick five or six bits of candid lemon or orange in every petty-pan, cover them, and when baked they are fit for use. 120. _To make a savoury_ CHICKEN PIE. Take half a dozen small chickens, season them with mace, pepper and salt, both inside and out; then take three or four veal sweet-breads, season them with the same, and lay round them a few forc'd-meat-balls, put in a little water and butter; take a little white sweet gravy not over strong, shred a few oysters if you have any, and a little lemon-peel, squeeze in a little lemon juice, not to make it sour; if you have no oysters take the whitest of your sweet breads and boil them, cut them small, and put them in your gravy, thicken it with a little butter and flour; when you open the pie, if there is any fat, skim it off, and pour the sauce over the chicken breasts; so serve it up without lid. 121. _To roast a_ HANCH _of_ VENISON. Take a hanch of venison and spit it, then take a little bread meal, knead and roll it very thin, lay it over the fat part of your venison with a paper over it, tye it round your venison, with a pack-thread; if it be a large hanch it will take four hours roasting, and a midling hanch three hours; keep it basting all the time you roast it; when you dish it up put a little gravy in the dish and sweet sauce in a bason; half an hour before you draw your venison take off the paste, baste it, and let it be a light brown. 122. _To make sweet_ PATTEES. Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them. They are proper for a side-dish. 123. _To make_ BEEF-ROLLS. Cut your beef thin as for scotch collops, beat it very well, and season it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, parsley, thyme, and a little onion shred small, rub them on the collops on one side, then take long bits of beef-suet and roll in them, tying them up with a thread; flour them well, and fry them in butter very brown; then have ready some good gravy and stew them an hour and half, stirring them often, and keep them covered, when they are enough take off the threads, and put in a little flour, with a good lump of butter, and squeeze in some lemon, then they are ready for use. 124. _To make a_ HERRING-PIE _of_ WHITE SALT HERRINGS. Take five or six salt herrings, wash them very well, lay them in a pretty quantity of water all night to take out the saltness, season them with a little black pepper, three or four middling onions pill'd and shred very fine lay one part of them at the bottom of the pie, and the other at the top; to five or six herrings put in half a pound of butter, then lay in your herrings whole, only take off the heads; make them into a standing pie with a thin crust. 125. _How to_ COLLAR PIG. Take a large pig that is fat, about a month old, kill and dress it, cut off the head, cut it in two down the back and bone it, then cut it in three or four pieces, wash it in a little water to take out the blood: take a little milk and water just warm, put in your pig, let it lie about a day and a night, shift it two or three times in that time to make it white, then take it out and wipe it very well with a dry cloth, and season it with mace, nutmeg, pepper and salt; take a little shred of parsley and strinkle over two of the quarters, so roll them up in a fine soft cloth, tie it up at both ends, bind it tight with a little filletting or coarse inkle, and boil it in milk and water with a little salt; it will take about an hour and a half boiling; when it is enough bind it up tight in your cloth again, hang it up whilst it be cold. For the pickle boil a little milk and water, a few bay leaves and a little salt; when it is cold take your pig out of the cloths and put it into the pickle; you must shift it out of your pickle two or three times to make it white, the last pickle make strong, and put in a little whole pepper, a pretty large handful of salt, a few bay leaves, and so keep it for use. 126. _To_ COLLAR SALMON. Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten. _To make_ PICKLE _to keep it in_. Take two or three quarts of water, a jill of vinegar, a little Jamaica pepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use: If your pickle don't keep you must renew it. You may collar pike the same way. 127. _To make an_ OYSTER PIE. Take a pint of the largest oysters you can get, clean them very well in their own liquor, if you have not liquor enough, add to them three or four spoonfuls of water; take the kidney of a loin of veal, cut it in thin slices, and season it with a little pepper and salt, lay the slices in the bottom of the dish, (but there must be no paste in the bottom of the dish) cover them with the oysters, strow over a little of the seasoning as you did for the veal; take the marrow of one or two bones, lay it over your oysters and cover them with puff-paste; when it is baked take off the lid, put into it a spoonful or two of white wine, shake it up altogether, and serve it up. It is proper for a side dish, either for noon or night. 128. _To butter_ CRAB _and_ LOBSTER. Dress all the meat out of the belly and claws of your lobster, put it into a stew-pan, with two or three spoonfuls of water, a spoonful or two of white wine vinegar, a little pepper, shred mace, and a lump of butter, shake it over the stove till it be very hot, but do not let it boil, if you do it will oil; put it into your dish, and lay round it your small claws:--it is as proper to put it in scallop shells as on a dish. 129. _To roast a_ LOBSTER. If your lobster be alive tie it to the spit, roast and baste it for half an hour; if it be boiled you must put it in boiling water, and let it have one boil, then lie it in a dripping-pan and baste it; when you lay it upon the dish split the tail, and lay it on each side, so serve it up with melted butter in a china cup. 130. _To make a_ QUAKING PUDDING. Take eight eggs and beat them very well, put to them three spoonfuls of London flour, a little salt, three jills of cream, and boil it with a stick of cinnamon and a blade of mace; when it is cold mix it to your eggs and flour, butter your cloth, and do not give it over much room in your cloth; about half an hour will boil it; you must turn it in the boiling or the flour will settle, so serve it up with a little melted butter. 131. _A_ HUNTING PUDDING. Take a pound of fine flour, a pound of beef-suet shred fine, three quarters of a pound of currans well cleaned, a quartern of raisins stoned and shred, five eggs, a little lemon-peel shred fine, half a nutmeg grated, a jill of cream, a little salt, about two spoonfuls of sugar, and a little brandy, so mix all well together, and tie it up right in your cloth; it will take two hours boiling; you must have a little white wine and butter for your sauce. 132. _A_ CALF'S-FOOT PUDDING. Take two calf's feet, when they are clean'd boil them as you would for eating; take out all the bones; when they are cold shred them in a wooden bowl as small as bread crumbs; then take the crumbs of a penny loaf, three quarters of a pound of beef suet shred fine, grate in half a nutmeg, take half a pound of currans well washed, half a pound of raisins stoned and shred, half a pound of sugar, six eggs, and a little salt, mix them all together very well, with as much cream as will wet them, so butter your cloth and tie it up tight; it will take two hours boiling; you may if you please stick it with a little orange, and serve it up. 133. _A_ SAGOO PUDDING. Take three or four ounces of sagoo, and wash it in two or three waters, set it on to boil in a pint of water, when you think it is enough take it up, set it to cool, and take half of a candid lemon shred fine, grate in half of a nutmeg, mix two ounces of jordan almonds blanched, grate in three ounces of bisket if you have it, if not a few bread-crumbs grated, a little rose-water and half a pint of cream; then take six eggs, leave out two of the whites, beat them with a spoonful or two of sack, put them to your sagoo, with about half a pound of clarified butter, mix them all together, and sweeten it with fine sugar, put in a little salt, and bake it in a dish with a little puff-paste about the dish edge, when you serve it up you may stick a little citron or candid orange, or any sweetmeats you please. 134. _A_ MARROW PUDDING. Take a penny loaf, take off the outside, then cut one half in thin slices; take the marrow of two bones, half a pound of currans well cleaned, shred your marrow, and strinkle a little marrow and currans over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkle over the top of your pudding; when you send it to the oven lye a puff-paste around the dish edge. 135. _A_ CARROT PUDDING. Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce. 136. _A_ GROUND RICE PUDDING. Take half a pound of ground rice, half cree it in a quart of milk, when it is cold put to it five eggs well beat, a jill of cream, a little lemon-peel shred fine, half a nutmeg grated, half a pound of butter, and half a pound of sugar, mix them well together, put them into your dish with a little salt, and bake it with a puff-paste round your dish; have a little rose-water, butter and sugar to pour over it, you may prick in it candid lemon or citron if you please. Half of the above quantity will make a pudding for a side-dish. 137. _A_ POTATOE PUDDING. Take three or four large potatoes, boil them as you would do for eating, beat them with a little rose-water and a glass of sack in a marble mortar, put to them half a pound of sugar, six eggs, half a pound of melted butter, half a pound of currans well cleaned, a little shred lemon-peel, and candid orange, mix altogether and serve it up. 138. _An_ APPLE PUDDING. Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or bisket, four ounces of candid orange or citron, and bake it with a thin paste under it. 139. _An_ ORANGE PUDDING. Take three large seville oranges, the clearest kind you can get, grate off the out-rhine; take eight eggs, (leave out six of the whites) half a pound of double refin'd sugar, beat and put it to your eggs, then beat them both together for half an hour; take three ounces of sweet almonds blanch'd, beat them with a spoonful or two of fair water to keep them from oiling, half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of your oranges, and mix all together; lay a thin paste over your dish and bake it, but not in too hot an oven. 140. _An_ ORANGE PUDDING _another Way_. Take half a pound of candid orange, cut them in thin slices, and beat them in a marble mortar to a pulp; take six eggs, (leave out half of the whites) half a pound of butter, and the juice of one orange; mix them together, and sweeten it with fine powder sugar, then bake it with thin paste under it. 141. _An_ ORANGE PUDDING _another Way_. Take three or four seville oranges, the clearest skins you can get, pare them very thin, boil the peel in a pretty quantity of water, shift them two or three times in the boiling to take out the bitter taste; when it is boiled you must beat it very fine in a marble mortar; take ten eggs, (leave out six of the whites) three quarters of a pound of loaf sugar, beat it and put it to your eggs, beat them together for half an hour, put to them half a pound of melter butter, and the juice of two or three oranges, as they are of goodness, mix all together, and bake it with a thin paste over your dish. This will make cheese-cakes as well as a pudding. 142. _An_ ORANGE PUDDING _another Way_. Take five or six seville oranges, grate them and make a hole in the top, take out all the meat, and boil the skin very tender, shifting them in the boiling to take off the bitter taste; take half a round of long bisket, slice and scald them with a little cream, beat six eggs and put to your bisket; take half a pound of currans, wash them clean, grate in half a nutmeg, put in a little salt and a glass of sack, beat all together, then put it into your orange skin, tie them tight in a piece of fine cloth, every one separate; about three quarters of an hour will boil them: You must have a little white wine, butter and sugar for sauce. 143. _To make an_ ORANGE PIE. Take half a dozen seville oranges, chip them very fine as you would do for preserving, make a little hole in the top, and scope out all the meat, as you would do an apple, you must boil them whilst they are tender, and shift them two or three times to take off the bitter taste; take six or eight apples, according as they are in bigness, pare and slice them, and put to them part of the pulp of your oranges, and pick out the strings and pippens, put to them half a pound of fine powder sugar, so boil it up over a slow fire, as you would do for puffs, and fill your oranges with it; they must be baked in a deep delf dish with no paste under them; when you put them into your dish put under them three quarters of a pound of fine powder sugar, put in as much water as will wet your sugar, and put your oranges with the open side uppermost; it will take about an hour and half baking in a slow oven; lie over them a light puff-paste; when you dish it up take off the lid, and turn the oranges in the pie, cut the lid in sippets, and set them at an equal distance, to serve it up. 144. _To make a quaking_ PUDDING _another Way_. Take a pint of cream, boil it with one stick of cinnamon, take out the spice when it is boiled, then take the yolks of eight eggs, and four whites, beat them very well with some sack, and mix your eggs with the cream, a little sugar and salt, half a penny wheat loaf, a spoonful of flour, a quarter of a pound of almonds blanch'd and beat fine, beat them altogether, wet a thick cloth, flour it, and put it in when the pot boils; it must boil an hour at least; melted butter, sack and sugar is sauce for it; stick blanch'd almonds and candid orange-peel on the top, so serve it up. 145. _To make_ PLUMB PORRIDGE. Take two shanks of beef, and ten quarts of water, let it boil over a slow fire till it be tender, and when the broth is strong, strain it out, wipe the pot and put in the broth again, slice in two penny loaves thin, cutting off the top and bottom, put some of the liquor to it, cover it up and let it stand for a quarter of an hour, so put it into the pot again, and let it boil a quarter of an hour, then put in four pounds of currans, and let them boil a little; then put in two pounds of raisins, and two pounds of prunes, let them boil till they swell; then put in a quarter of an ounce of mace, a few cloves beat fine, mix it with a little water, and put it into your pot; also a pound of sugar, a little salt, a quart or better of claret, and the juice of two or three lemons or verjuice; thicken it with sagoo instead of bread; so put it in earthen pots, and keep it for use. 146. _To make a_ PALPATOON _of_ PIGEONS. Take mushrooms, pallets, oysters and sweet-breads, fry them in butter, put all these in a strong gravy, heat them over the fire, and thicken them up with an egg and a little butter; then take six or eight pigeons, truss them as you would for baking, season them with pepper and salt, and lay on them a crust of forc'd-meat as follows, _viz._ a pound of veal cut in little bits, and a pound and a half of marrow, beat it together in a stone mortar, after it is beat very fine, season it with mace, pepper and salt, put in the yolks of four eggs, and two raw eggs, mix altogether with a few bread crumbs to a paste: make the sides and lid of your pie with it, then put your ragoo into your dish, and lay in your pigeons with butter; an hour and a half will bake it. 147. _To fry_ CUCUMBERS _for Mutton Sauce_. You must brown some butter in a pan, and cut six middling cucumbers, pare and slice them, but not over thin, drain them from the water, then put them into the pan, when they are fried brown put to them a little pepper and salt, a lump of butter, a spoonful of vinegar, a little shred onion, and a little gravy, not to make it too thin, so shake them well together with a little flour. You may lay them round your mutton, or they are proper for a side-dish. 148. _To force a_ FOWL. Take a good fowl, pull and draw it, then slit the skin down the back, take the flesh from the bones, and mince it very well, mix it with a little beef-suet, shred a jill of large oysters, chop a shalot, a little grated bread, and some sweet herbs, mix all together, season it with nutmeg, pepper and salt, make it up with yolks of eggs, put it on the bones and draw the skin over it, sew up the back, cut off the legs, and put the bones as you do a fowl for boiling, tie the fowl up in a cloth; an hour will boil it. For sauce take a few oysters, shred them, and put them into a little gravy, with a lump of butter, a little lemon-peel shred and a little juice, thicken it up with a little flour, lie the fowl on the dish, and pour the sauce upon it; you may fry a little of the forc'd-meat to lay round. Garnish your dish with lemon; you may set it in the oven if you have convenience, only rub over it the yolk of an egg and a few bread crumbs. 149. _To make_ STRAWBERRY _and_ RASBERRY FOOL. Take a pint of rasberries, squeeze and strain the juice, with a spoonful of orange water, put to the juice six ounces of fine sugar, and boil it over the fire; then take a pint of cream and boil it, mix them all well together, and heat them over the fire, but not to boil, if it do it will curdle; stir it till it be cold, put it into your bason and keep it for use. 150. _To make a_ POSSET _with_ Almonds. Blanch and beat three quarters of a pound of almonds, so fine that they will spread betwixt your fingers like butter, put in water as you beat them to keep them for oiling; take a pint of sack, cherry or gooseberry wine, and sweeten it to your taste with double refin'd sugar, make it boiling hot; take the almonds, put to them a little water, and boil the wine and almonds together; take the yolks of four eggs, and beat them very well, put to them three or four spoonfuls of wine, then put it into your pan by degrees, stirring it all the while; when it begins to thicken take it off, and stir it a little, put it into a china dish, and serve it up. 151. _To make_ DUTCH-BEEF. Take the lean part of a buttock of beef raw, rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times, then salt it with common salt, and two ounces of saltpetre; let it lie a fortnight, turning it every day, then roll it very straight, and put it into a cheese press day and night, then take off the cloth and hang it up to dry in the chimney; when you boil it let it be boiled very well, it will cut in shivers like dutch beef. You may do a leg of mutton the same way. 152. _To make_ PULLONY SAUSAGES. Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.--When you use them roll them up with as much egg as will make them roll smooth; in rolling them up make them about the length of your fingers, and as thick as two fingers; fry them in butter, which must be boiled before you can put them in, and keep them rolling about in the pan; when they are fried through they are enough. 153. _To make an_ AMBLET _of_ COCKLES. Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown. This is proper for a side-dish either for noon or night. 154. _To make a common quaking_ PUDDING. Take five eggs, beat them well with a little salt, put in three spoonfuls of fine flour, take a pint of new milk and beat them well together, then take a cloth, butter and flour it, but do not give it over much room in the cloth; an hour will boil it, give it a turn every now and then at the first putting in, or else the meal will settle to the bottom; have a little plain butter for sauce, and serve it up. 155. _To make a boil'd_ TANSEY. Take an old penny loaf, cut off the out crust, slice it thin, put to it as much hot cream as will wet it, six eggs well beaten, a little shred lemon-peel, grate in a little nutmeg, and a little salt; green it as you did your baked tansey, so tie it up in a cloth and boil it; it will take an hour and a quarter boiling; when you dish it up stick it with candid orange and lay a Seville orange cut in quarters round the dish; serve it up with melted butter. 156. _A_ TANSEY _another Way_. Take an old penny loaf, cut off the out crust, slice it very thin, and put to it as much hot milk as will wet it; take six eggs, beat them very well, grate in half a nutmeg, a little shred lemon-peel, half a pound of clarified butter, half a pound of sugar, and a little salt; mix them well together. _To green your tansey_, Take a handful or two of spinage, a handful of tansey, and a handful or sorrel, clean them and beat them in a marble mortar, or grind it as you would do greensauce, strain it through a linen cloth into a bason, and put into your tansey as much of the juice as will green it, pour over the sauce a little white wine, butter and sugar; lay a rim of paste round your dish and bake it; when you serve it up cut a Seville orange in quarters, and lay it round the edge of the dish. 157. _To make_ RICE PANCAKES. Take half a pound of rice, wash and pick it clean, cree it in fair water till it be a jelly, when it is cold take a pint of cream and the yolks of four eggs, beat them very well together, and put them into the rice, with grated nutmeg and some salt, then put in half a pound of butter, and as much flour as will make it thick enough to fry, with as little butter as you can. 158. _To make_ FRUIT FRITTERS. Take a penny loaf, cut off the out crust, slice it, put to it as much hot milk as will wet it, beat five or six eggs, put to them a quarter of a pound of currans well cleaned, and a little candid orange shred fine, so mix them well together, drop them with a spoon into a stew-pan in clarified butter; have a little white wine, butter and sugar for your sauce, put it into a china bason, lay your fritters round, grate a little sugar over them, and serve them up. 159. _To make_ WHITE PUDDINGS _in Skins_. Take half a pound of rice, cree it in milk while it be soft, when it is creed put it into a cullinder to drain; take a penny loaf, cut off the out crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take six eggs and beat them very well, a pound of currans well cleaned, a pound of beef-suet shred fine, two or three spoonfuls of rose-water, half a pound of powder sugar, a little salt, a quarter of an ounce of mace, a large nutmeg grated, and a small stick of cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better. 160. _To make_ BLACK PUDDINGS. Take two quarts of whole oatmeal, pick it and half boil it, give it room in your cloth, (you must do it the day before you use it) put it into the blood while it is warm, with a handful of salt, stir it very well, beat eight or nine eggs in about a pint of cream, and a quart of bread-crumbs, a handful or two of maslin meal dress'd through a hair-sieve, if you have it, if not put in wheat flour; to this quantity you may put an ounce of Jamaica pepper, and ounce of black pepper, a large nutmeg, and a little more salt, sweet-marjoram and thyme, if they be green shred them fine, if dry rub them to powder, mix them well together, and if it be too thick put to it a little milk; take four pounds of beef-suet, and four pounds of lard, skin and cut it it think pieces, put it into your blood by handfuls, as you fill your puddings; when they are filled and tied prick them with a pin, it will keep them from bursting in the boiling; (you must boil them twice) cover them close and it will make them black. 161. _An_ ORANGE PUDDING _another Way_. Take two Seville oranges, the largest and cleanest you can get, grate off the outer skin with a clean grater; take eight eggs, (leave out two of the whites) half a pound of loaf sugar, beat it very fine, put it to your eggs, and beat them for an hour, put to them half a pound of clarified butter, and four ounces of almonds blanch'd, and heat them with a little rose-water; put in the juice of the oranges, but mind you don't put in the pippens, and mix together; bake it with a thin paste over the bottom of the dish. It must be baked in a slow oven. 162. _To make_ APPLE FRITTERS. Take four eggs and beat them very well, put to them four spoonfuls of fine flour, a little milk, about a quarter of a pound of sugar, a little nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple; take a middling apple and pare it, cut out the core, and cut the rest in round slices about the thickness of a shilling; (you may take out the core after you have cut it with your thimble) have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice single, and dip it into your bladder, let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done; have a little white wine, butter and sugar for the sauce; grate over them a little loaf sugar, and serve them up. 163. _To make an_ HERB PUDDING. Take a good quantity of spinage and parsley, a little sorrel and mild thyme, put to them a handful of great oatmeal creed, shred them together till they be very small, put to them a pound of currans, well washed and cleaned, four eggs well beaten in a jill of good cream; if you wou'd have it sweet, put in a quarter of a pound of sugar, a little nutmeg, a little salt, and a handful of grated bread; then meal your cloth and tie it close before you put it in to boil; it will take as much boiling as a piece of beef. 164. _To make a_ PUDDING _for a_ HARE. Take the liver and chop it small with some thyme, parsley, suet, crumbs of bread mixt, with grated nutmeg, pepper, salt, an egg, a little fat bacon and lemon-peel; you must make the composition very stiff, lest it should dissolve, and you lose your pudding. 165. _To make a_ BREAD PUDDING. Take three jills of milk, when boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk, let it stand close covered till it be cold, and beat it very well till all the lumps be broke; take five eggs beat very well, grate in a little nutmeg, shred some lemon-peel, and a quarter of a pound of butter or beef-suet, with as much sugar as will sweeten it; and currans as many as you please; let them be well cleaned; so put them into your dish, and bake or boil it. 166. _To make_ CLARE PANCAKES. Take five or six eggs, and beat them very well with a little salt, put to them two or three spoonfuls of cream, a spoonful of fine flour, mix it with a little cream; take your clare and wash it very clean, wipe it with a cloth, put your eggs into a pan, just to cover your pan bottom, lay the clare in leaf by leaf, whilst you have covered your pan all over; take a spoon, and pour over every leaf till they are all covered; when it is done lay the brown side upwards, and serve it up. 167. _To make a_ LIVER PUDDING. Take a pound of grated bread, a pound of currans, a pound and a half of marrow and suet together cut small, three quarters of a pound of sugar, half an ounce of cinnamon, a quarter of an ounce of mace, a pint of grated liver, and some salt, mix all together; take twelve eggs, (leave out half of the whites) beat them well, put to them a pint of cream, make the eggs and cream warm, then put it to the pudding, stuff and stir it well together, so fill them in skins; put to them a few blanch'd almonds shred fine, and a spoonful or two of rose-water, so keep them for use. 168. _To make_ OATMEAL FRITTERS. Boil a quart of new milk, steep a pint of fine flour or oatmeal in it ten or twelve hours, then beat four eggs in a little milk, so much as will make like thick blatter, drop them in by spoonfuls into fresh butter, a spoonful of butter in a cake, and grate sugar over them; have sack, butter and sugar for sauce. 169. _To make_ APPLE DUMPLINGS. Take half a dozen codlins, or any other good apples, pare and core them, make a little cold butter paste, and roll it up about the thickness of your finger, so lap around every apple, and tie them single in a fine cloth, boil them in a little salt and water, and let the water boil before you put them in; half an hour will boil them; you must have for sauce a little white wine and butter; grate some sugar round the dish, and serve them up. 170. _To make_ HERB DUMPLINGS. Take a penny loaf, cut off the out crust, and the rest in slices, put to it as much hot milk as will just wet it, take the yolks and whites of six eggs, beat them with two spoonfuls of powder sugar, half a nutmeg, and a little salt, so put it to your bread; take half a pound of currans well cleaned, put them to your eggs, then take a handful of the mildest herbs you can get, gather them so equal that the taste of one be not above the other, wash and chop them very small, put as many of them in as will make a deep green, (don't put any parsley among them, nor any other strong herb) so mix them all together, and boil them in a cloth, make them about the bigness of middling apples; about half an hour will boil them; put them into your dish, and have a little candid orange, white wine, butter and sugar for sauce, so serve them up. 171. _To make_ MARROW TARTS. To a quart of cream put the yolks of twelve eggs, half a pound of sugar, some beaten mace and cinnamon, a little salt and some sack, set it on the fire with half a pound of biskets, as much marrow, a little orange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven. 172. _To make_ PLAIN FRUIT DUMPLINGS. Take as much flour as you would have dumplings in quantity, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine, sugar and butter for sauce; you may boil them either in a cloth or without; so serve them up. 173. _To make_ OYSTER LOAVES. Take half a dozen French loaves, rasp them and make a hole at the top, take out all the crumbs and fry them in butter till they be crisp; when your oysters are stewed, put them into your loaves, cover them up before the fire to keep hot whilst you want them; so serve them up. They are proper either for a side-dish or mid-dish. You may make cockle loaves or mushroom-loaves the same way. 174. _To make a_ GOOSEBERRY PUDDING. Take a quart of green gooseberries, pick, coddle, bruise and rub them through a hair-sieve to take out the pulp; take six spoonfuls of the pulp, six eggs, three quarters of a pound of sugar, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread-crumbs or bisket, a spoonful of rose-water or orange-flower water; mix these well together, and bake it with paste round the dish; you may add sweetmeats if you please. 175. _To make an_ EEL PIE. Case and clean the eels, season them with a little nutmeg, pepper and salt, cut them in long pieces; you must make your pie with hot butter paste, let it be oval with a thin crust; lay in your eels length way, putting over them a little fresh butter; so bake them. Eel pies are good, and eat very well with currans, but if you put in currans you must not use any black pepper, but a little Jamaica pepper. 176. _To make a_ TURBOT-HEAD PIE. Take a middling turbot-head, pretty well cut off, wash it clean, take out the gills, season it pretty well with mace, pepper and salt, so put it into a deep dish with half a pound of butter, cover it with a light puff-paste, but lay none in the bottom; when it is baked take out the liquor and the butter that it was baked in, put it into a sauce-pan with a lump of fresh butter and flour to thicken it, with an anchovy and a glass of white wine, so pour it into your pie again over the fish; you may lie round half a dozen yolks of eggs at an equal distance; when you have cut off the lid, lie it in sippets round your disk, and serve it up. 177. _To make a Caudle for a sweet_ VEAL PIE. Take about a jill of white wine and verjuice mixed, make it very hot, beat the yolk of an egg very well, and then mix them together as you would do mull'd ale; you must sweeten it very well, because there is no sugar in the pie. This caudle will do for any other sort of pie that is sweet. 178. _To make_ SWEET-MEAT TARTS. Make a little shell-paste, roll it, and line your tins, prick them in the inside, and so bake them; when you serve 'em up put in any sort of sweet-meats, what you please. You may have a different sort every day, do but keep your shells bak'd by you. 179. _To make_ ORANGE TARTS. Take two or three Seville oranges and boil them, shift them in the boiling to take out the bitter, cut them in two, take out the pippens, and cut them in slices; they must be baked in crisp paste; when you fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a pound will sweeten a dozen of small tins, if you do not put in too much orange) bake them in a slow oven, and ice them over. 180. _To make a_ TANSEY _another Way_. Take a pint of cream, some biskets without seeds, two or three spoonfuls of fine flour, nine eggs, leaving out two of the whites, some nutmeg, and orange-flower water, a little juice of tansey and spinage, put it into a pan till it be pretty thick, then fry or bake it, if fried take care that you do not let it be over-brown. Garnish with orange and sugar, so serve it up. 181. _A good_ PASTE _for_ TARTS. Take a pint of flour, and rub a quarter of a pound of butter into it, beat two eggs with a spoonful of double-refin'd sugar, and two or three spoonfuls of cream to make it into paste; work it as little as you can, roll it out thin; butter your tins, dust on some flour, then lay in your paste, and do not fill them too full. 182. _To make_ TRANSPARENT TARTS. Take a pound of flour well dried, beat one egg till it be very thin, then melt almost three quarters of a pound of butter without salt, and let it be cold enough to mix with an egg, then put it into the flour and make your paste, roll it very thin, when you are setting them into the oven wet them over with a little fair water, and grate a little sugar; if you bake them rightly they will be very nice. 183. _To make a_ SHELL PASTE. Take half a pound of fine flour, and a quarter of a pound of butter, the yolks of two eggs and one white, two ounces of sugar finely sifted, mix all these together with a little water, and roll it very thin whilst you can see through it; when you lid your tarts prick them to keep them from blistering; make sure to roll them even, and when you bake them ice them. 184. _To make_ PASTE _for_ TARTS. Take the yolks of five or six eggs, just as you would have paste in quantity; to the yolks of eggs put a pound of butter, work the butter with your hands whilst it take up all the eggs, then take some London flour and work it with your butter whilst it comes to a paste, put in about two spoonfuls of loaf sugar beat and sifted, and about half a jill of water; when you have wrought it well together it is fit for use. This is a paste that seldom runs if it be even roll'd; roll it thin but let your lids be thiner than your bottoms; when you have made your tarts, prick them over with a pin to keep it from blistering; when you are going to put them into the oven, wet them over with a feather dipt in fair water, and grate over them a little double-refined loaf sugar, it will ice them; but don't let them be bak'd in a hot oven. 185. _A short_ PASTE _for_ TARTS. Take a pound of wheat-flour, and rub it very small, three quarters of a pound of butter, rub it as small as the flour, put to it three spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs, and beat them very well; put to them a spoonful or two of rose-water, and work them into a paste, then roll them thin, and ice them as you did the other if you please, and bake 'em in a slow oven. 186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE. Take a quarter of a peck of fine flour, or as much as you think you have occasion for, and to every quartern of flour put a pound and a quarter of butter, break the third part of your butter into the flour; then take the whites of three or four eggs, beat them very well to a froth, and put to them as much water as will knead the meal; do not knead it over stiff, so then roll it in the rest of your butter; you must roll it five or six times over at least, and strinkle a little flour over your butter every time you roll it up, lap it up the cross way, and it will be fit for use. 187. _To make a Paste for a_ STANDING PIE. Take a quartern of flour or more if you have occasion, and to every quartern of flour put a pound of butter, and a little salt, knead it with boiling water, then work it very well, and let it lie whilst it is cold. This paste is good enough for a goose pie, or any other standing-pie. 188. _A light Paste for a_ DISH PIE. Take a quartern of flour, and break into it a pound of butter in large pieces, knead it very stiff, handle it as lightly as you can, and roll it once or twice, then it is fit for use. 189. _To make_ CHEESE CAKES. Take a gallon of new milk, make of it a tender curd, wring the whey from it, put it into a bason, and break three quarters of a pound of butter into the curd, then with a clean hand work the butter and curd together till all the butter be melted, and rub it in a hair-sieve with the back of spoon till all be through; then take six eggs, beat them with a few spoonfuls of rose-water or sack, put it into your curd with half a pound of fine sugar and a nutmeg grated; mix them all together with a little salt, some currans and almonds; then make up your paste of fine flour, with cold butter and a little sugar; roll your paste very thin, fill your tins with the curd, and set them in an oven, when they are almost enough take them out, then take a quarter of a pound of butter, with a little rose-water, and part of a half pound of sugar, let it stand on the coals till the butter be melted, then pour into each cake some of it, set them in the oven again till they be brown, so keep them for use. 190. _To make_ GOOFER WAFERS. Take a pound of fine flour and six eggs, beat them very well, put to them about a jill of milk, mix it well with the flour, put in half a pound of clarified butter, half a pound of powder sugar, half of a nutmeg, and a little salt; you may add to it two or three spoonfuls of cream; then take your goofer-irons and put them into the fire to heat, when they are hot rub them over the first time with a little butter in a cloth, put your batter into one side of your goofer-irons, put them into the fire, and keep turning the irons every now and then; (if your irons be too hot they burn soon) make them a day or two before you use them, only set them down before the fire on a pewter dish before you serve them up; have a little white wine and butter for your sauce, grating some sugar over them. 191. _To make common_ CURD CHEESE CAKES. Take a pennyworth of curds, mix them with a little cream, beat four eggs, put to them six ounces of clarified butter, a quarter of a pound of sugar, half a pound of currans well wash'd, and a little lemon-peel shred, a little nutmeg, a spoonful of rose-water or brandy, whether you please, and a little salt, mix altogether, and bake them in small petty pans. 192. CHEESE CAKES _without_ CURRANS. Take five quarts of new milk, run it to a tender curd, then hang it in a cloth to drain, rub into them a pound of butter that is well washed in rose-water, put to it the yolks of seven or eight eggs, and two of the whites; season it with cinnamon, nutmeg and sugar. 193. _To make a_ CURD PUDDING. Take three quarts of new milk, put to it a little erning, as much as will break it when it is scumm'd break it down with your hand, and when it is drained grind it with a mustard ball in a bowl, or beat it in a marble-mortar; then take half a pound of butter and six eggs, leaving out three of the whites; beat the eggs well, and put them into the curds and butter, grate in half a nutmeg, a little lemon-peel shred fine, and salt, sweeten it to your taste, beat them all together, and bake them in little petty-pans with fast bottoms; a quarter of an hour will bake them; you must butter the tins very well before you put them in; when you dish them up you must lay them the wrong side upwards on the dish, and stick them with either blanch'd almonds, candid orange, or citron cut in long bits, and grate a little loaf sugar over them. 194. _To make a_ SLIPCOAT CHEESE. Take five quarts of new-milk, a quart of cream, and a quart of water, boil your water, then put your cream to it; when your milk is new-milk warm put in your erning, take your curd into the strainer, break it as little as you can, and let it drain, then put it into your vat, press it by degrees, and lay it in grass. 195. _To make_ CREAM CHEESE. Take three quarts of new-milk, one quart of cream, and a spoonful of erning, put them together, let it stand till it come to the hardness of a strong jelly, then put it into the mould, shifting it often into dry cloths, lay the weight of three pounds upon it, and about two hours after you may lay six or seven pounds upon it; turn it often into dry cloths till night, then take the weight off, and let it lie in the mould without weight and cloth till morning, and when it is so dry that it doth not wet a cloth, keep it in greens till fit for use; if you please you may put a little salt into it. 196. _To make_ PIKE _eat like_ STURGEON. Take the thick part of a large pike and scale it, set on two quarts of water to boil it in, put in a jill of vinegar, a large handful of salt, and when it boils put in your pike, but first bind it about with coarse inkle; when it is boiled you must not take off the inkle or baising, but let it be on all the time it is in eating; it must be kept in the same pickle it was boiled in, and if you think it be not strong enough you must add a little more salt and vinegar, so when it is cold put it upon your pike, and keep it for use; before you boil the pike take out the bone. You may do scate the same way, and in my opinion it eats more like sturgeon. 197. _To Collar_ EELS. Take the largest eels you can get, skin and split them down the belly, take out the bones, season them with a little mace, nutmeg and salt; begin at the tail and roll them up very tight, so bind them up in a little coarse inkle, boil it in salt and water, a few bay leaves, a little whole pepper, and a little alegar or vinegar; it will take an hour boiling, according as your roll is in bigness; when it is boiled you must tie it and hang it up whilst it be cold, then put it into the liquor that it was boiled in, and keep it for use. If your eels be small you may robe two or three of them together. 198. _To Pot_ SMELTS. Take the freshest and largest smelts you can get, wipe them very well with a clean cloth, take out the guts with a skewer, (but you must not take out the milt and roan) season them with a little mace, nutmeg and salt, so lie them in a flat pot; if you have two score you must lay over them five ounces of butter; lie over them a paper, and set them in a slow oven; if it be over hot it will burn them, and make them look black; an hour will bake them; when they are baked you must take them out and lay them on a dish to drain, and when they are drained you must put them in long pots about the length of your smelts; when you lay them in you must put betwixt every layer the same seasoning as you did before, to make them keep; when they are cold cover them over with clarified butter, so keep them for use. 199. _To Pickle_ SMELTS. Take the best and largest smelts you can get; gut, wash and wipe them, lie them in a flat pot, cover them with a little white wine vinegar, two or three blades of mace and a little pepper and salt; bake them in a slow oven, and keep them for use. 200. _To stew a_ PIKE. Take a large pike, scale and clean it, season it in the belly with a little mace and salt; skewer it round, put it into a deep stew-pan, with a pint of small gravy and a pint of claret, two or thee blades of mace, set it over a stove with a slow fire, and cover it up close; when it is enough take part of the liquor, put to it two anchovies, a little lemon-peel shred fine, and thicken the sauce with flour and butter; before you lie the pike on the dish turn it with the back upwards, take off the skin, and serve it up. Garnish your dish with lemon and pickle. 201. SAUCE _for a_ PIKE. Take a little of the liquor that comes from the pike when you take it out of the oven, put to it two or three anchovies, a little lemon-peel shred, a spoonful or two of white wine, or a little juice of lemon, which you please, put to it some butter and flour, make your sauce about the thickness of cream, put it into a bason or silver-boat, and set in your dish with your pike, you may lay round your pike any sort of fried fish, or broiled, if you have it; you may have the same sauce for a broiled pike, only add a little good gravy, a few shred capers, a little parsley, and a spoonful or two of oyster and cockle pickle if you have it. 202. _How to roast a_ PIKE _with a Pudding in the Belly_. Take a large pike, scale and clean it, draw it at the gills.--_To make a pudding for the Pike_. Take a large handful of bread-crumbs, as much beef-suet shred fine, two eggs, a little pepper and salt, a little grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred fine; so mix altogether, put it into the belly of your pike, skewer it round and lie it in an earthen dish with a lump of butter over it, a little salt and flour, so set it in the oven; an hour will roast it. 203. _To dress a_ COD'S HEAD. Take a cod's head, wash and clean it, take out the gills, cut it open, and make it to lie flat; (if you have no conveniency of boiling it you may do it in an oven, and it will be as well or better) put it into a copper-dish or earthen one, lie upon it a littler butter, salt, and flour, and when it is enough take off the skin. SAUCE _for the_ COD'S HEAD. Take a little white gravy, about a pint of oysters or cockles, a little shred lemon-peel, two or three spoonfuls of white wine, and about half a pound of butter thicken'd with flour, and put it into your boat or bason. _Another_ SAUCE _for a_ COD'S HEAD. Take a pint of good gravy, a lobster or crab, which you can get, dress and put it into your gravy with a little butter, juice of lemon, shred lemon-peel, and a few shrimps if you have them; thicken it with a little flour, and put it into your bason, set the oysters on one side of the dish and this on the other; lay round the head boiled whitings, or any fried fish; pour over the head a little melted butter. Garnish your dish with horse-radish, slices of lemon and pickles. 204. _To stew_ CARP _or_ TENCH. Take your carp or tench and wash them, scale the carp but not the tench, when you have cleaned them wipe them with a cloth, and fry them in a frying pan with a little butter to harden the skin; before you put them into the stew-pan, put to them a little good gravy, the quantity will be according to the largeness of your fish, with a jill of claret, three or four anchovies at least, a little shred lemon-peel, a blade or two of mace, let all stew together, till your carp be enough, over a slow fire; when it is enough take part of the liquor, put to it half a pound of butter, and thicken it with a little flour; so serve them up. Garnish your dish with crisp parsley, slices of lemon and pickles. If you have not the convenience of stewing them, you may broil them before a fire, only adding the same sauce. 205. _How to make_ SAUCE _for a boiled_ SALMON _or_ TURBOT. Take a little mild white gravy, two or three anchovies, a spoonful of oyster or cockle pickle, a little shred lemon-peel, half a pound of butter, a little parsley and fennel shred small, and a little juice of lemon, but not too much, for fear it should take off the sweetness. 206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled or boiled_. Take a little gravy, a few cockles, oysters or mushrooms, put to them a little of the gravy that comes from the fish, either broiled or boiled, it will do very well if you have no other gravy, a little catchup and a lump of butter; if you have neither oysters nor cockles you may put in an anchovy or two, and thicken with flour; you may put in a few shred capers, or a little mango, if you have it. 207. _To stew_ EELS. Take your eels, case, clean and skewer them round, put them into a stew-pan with a little good gravy, a little claret to redden the gravy, a blade or two of mace, an anchovy, and a little lemon-peel; when they are enough thicken them with a little flour and butter. Garnish your dish with parsley. 208. _To pitch-cock_ EELS. Take your eels, case and clean them, season them with nutmeg, pepper and salt, skewer them round, broil them before the fire, and baste them with a little butter; when they are almost enough strinkle them over with a little shred parsley, and make your sauce of a little gravy, butter, anchovy, and a little oyster pickle if you have it; don't pour the sauce over your eels, put it into a china bason, and set it in the middle of your dish. Garnish with crisp parsley, and serve them up. 209. _To boil_ HERRINGS. Take your herring, scale and wash them, take out the milt and roan, skewer them round, and tie them with a string or else they will come loose in the boiling and be spoil'd; set on a pretty broad stew-pan, with as much water as will cover them, put to it a little salt, lie in you herrings with the backs downwards boil with them the milt and roans to lie round them; they will boil in half a quarter of an hour over a slow fire; when they are boiled take them up with an egg slice, so turn them over and set them to drain. Make your sauce of a little gravy and butter, an anchovy and a little boiled parsley shred; put it into the bason, set it in the middle of the dish, lie the herrings round with their tails towards the bason, and lie the milts and roans between every herring. Garnish with crisp parsley and lemon; so serve them up. 210. _To fry_ HERRINGS. Scale and wash your herrings clean, strew over them a little flour and salt; let your butter be very hot before you put your herrings into the pan, then shake them to keep them stirring, and fry them over a brisk fire; when they are fried cut off the heads and bruise them, put to them a jill of ale, (but the ale must not be bitter) add a little pepper and salt, a small onion or shalot, if you have them, and boil them altogether; when they are boiled, strain them, and put them into your sauce-pan again, thicken them with a little flour and butter, put it into a bason, and set it in the middle of your dish; fry the milts and roans together, and lay round your herrings. Garnish your dish with crisp parsley, and serve it up. 211. _To pickle_ HERRINGS. Scale and clean your herrings, take out the milts and roans, and skewer them round, season them with a little pepper and salt, put them in a deep pot, cover them with alegar, put to them a little whole Jamaica pepper, and two or three bay leaves; bake them and keep them for use. 212. _To stew_ OYSTERS. Take a score or two of oysters, according as you have occasion, put them into a small stew-pan, with a few bread-crumbs, a little water, shred mace and pepper, a lump of butter, and a spoonful of vinegar, (not to make it four) boil them altogether but not over much, if you do it makes them hard. Garnish with bread fippets, and serve them up. 213. _To fry_ OYSTERS. Take a score or two of the largest oysters you can get, and the yolks of four or five eggs, beat them very well, put to them a little nutmeg, pepper and salt, a spoonful of fine flour, and a little raw parsley shred, so dip in your oysters, and fry them in butter a light brown. They are very proper to lie about either stew'd oysters, or any other fish, or made dishes. 214. OYSTERS _in_ SCALLOP SHELLS. Take half a dozen small scallop shells, lay in the bottom of every shell a lump of butter, a few bread crumbs, and then your oysters; laying over them again a few more bread crumbs, a little butter, and a little beat pepper, so set them to crisp, either in the oven or before the fire, and serve them up. They are proper for either a side-dish or middle-dish. 215 _To keep_ HERRINGS _all the Year_. Take fresh herrings, cut off their heads, open and wash them very clean, season them with salt, black pepper, and Jamaica pepper, put them into a pot, cover them with white wine vinegar and water, of each an equal quantity, and set them in a slow oven to bake; tie the pot up close and they will keep a year in the pickle. 216. _To make artificial_ Sturgeon _another Way_. Take out the bones of a turbot or britt, lay it in salt twenty four hours, boil it with good store of salt; make your pickle of white wine vinegar and three quarts of water, boil them, and put in a little vinegar in the boiling; don't boil it over much, if you do it will make it soft; when 'tis enough take it out till it be cold, put the same pickle to it, and keep it for use. 217. _To stew_ MUSHROOMS. Take mushrooms, and clean them, the buttons you may wash, but the flaps you must pill both inside and out; when you have cleaned them, pick out the little ones for pickling, and cut the rest in pieces for stewing; wash them and put them into a little water, give them a boil and it will take off the faintness, so drain from them all the water, then put them into a pan with a lump of butter, a little shred mace, pepper and salt to your taste (putting them to a little water) hang them over a slow fire for half an hour, when they are enough thicken them with a little flour; serve them up with sippets. 218. _To make_ ALMOND PUFFS. Take a pound of almonds blanch'd, and beat them with orange-flower water, then take a pound of sugar, and boil them almost to a candy height, put in your almonds and stir them on the fire, keep them stirring till they be stiff, then take them off the fire and stir them till they be cold; beat them a quarter of an hour in a mortar, putting to them a pound of sugar sifted, and a little lemon-peel grated, make it into a paste with the whites of three eggs, and beat it into a froth more or less as you think proper; bake them in an oven almost cold, and keep them for use. 219. _To pot_ MUSHROOMS. Take the largest mushrooms, scrape and clean them, put them into your pan with a lump of butter, and a little salt, let then stew over a slow fire whilst they are enough, put to them a little mace and whole pepper, then dry them with a cloth, and put them down into a pot as close as you can, and as you lie them down strinkle in a little salt and mace, when they are cold cover them over with butter; when you use them toss them up with gravy, a few bread-crumbs and butter; do not make your pot over large, but rather put them into two pots; they will keep the better if you take the gravy from them when they are stewed. They are good for fish-sauce, or any other whilst they are fresh. 220. _To fry_ TROUT, _or any other Sort of Fish_. Take two or three eggs, more or less according as you have fish to fry, take the fish and cut it in thin slices, lie it upon a board, rub the eggs over it with a feather, and strow on a little flour and salt, fry it in fine drippings or butter, let the drippings be very hot before you put in the fish, but do not let it burn, if you do it will make the fish black; when the fish is in the pan, you may do the other side with the egg, and as you fry it lay it to drain before the fire till all be fried, then it is ready for use. 221. _To make_ SAUCE _for_ SALMON _or_ TURBOT. Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green. The gravy of all sorts of fish is a great addition to your sauce, if the fish be sweet. 222. _To dress_ COD'S ZOONS. Lie them in water all night, and then boil them, if they be salt shift them once in the boiling, when they are tender cut them in long pieces, dress them up with eggs as you do salt fish, take one or two of them and cut into square pieces, dip them in egg and fry them to lay round your dish. It is proper to lie about any other dish. 223. _To make_ SOLOMON GUNDY _to eat in Lent_ Take five or six white herrings, lay them in water all night, boil them as soft as you would do for eating, and shift them in the boiling to take out the saltness; when they are boiled take the fish from the bone, and mind you don't break the bone in pieces, leaving on the head and tail; take the white part of the herrings, a quarter of a pound of anchovies, a large apple, a little onion shred fine, or shalot, and a little lemon-peel, shred them all together, and lie them over the bones on both sides, in the shape of a herring; then take off the peel of a lemon very very thin, and cut it in long bits, just as it will reach over the herrings; you must lie this peel over every herring pretty thick. Garnish your dish with a few pickled oysters, capers, and mushrooms, if you have any; so serve them up. 224. SOLOMAN GUNDY _another Way_. Take the white part of a turkey, or other fowl, if you have neither, take a little white veal and mince it pretty small; take a little hang beef or tongues, scrape them very fine, a few shred capers, and the yolks of four or five eggs shred small; take a delf dish and lie a delf plate in the dish with the wrong side up, so lie on your meat and other ingredients, all single in quarters, one to answer another; set in the middle a large lemon or mango, so lie round your dish anchovies in lumps, picked oysters or cockles, and a few pickled mushrooms, slices of lemon and capers; so serve it up. This is proper for a side-dish either at noon or night. 225. _To make_ LEMON CHEESE CAKES. Blanch half a pound of almonds, and beat them in a stone mortar very fine, with a little rose-water; put in eight eggs, leaving out five of the whites; take three quarters of a pound of sugar, and three quarters of a pound of melted butter, beat all together, then take three lemon-skins, boiled tender, the rind and all, beat them very well, and mix them with the rest, then put them into your paste. You may make a lemon-pudding the same way, only add the juice of half a lemon: Before you set them in the oven, grate over them a little fine loaf sugar. 226. _To make white_ GINGER BREAD. Take a little gum-dragon, lay it in rose-water all night, then take a pound of jordan almonds blanch'd with a little of the gum-water, a pound of double-refined sugar beat and sifted, an ounce of cinnamon beat with a little rose-water, work it into a paste and print it, then set it in a stove to dry. 227. _To make red_ GINGER BREAD. Take a quart and a jill of red wine, a jill and a half of brandy, seven or eight manshets, according to the size the bread is, grate them, (the crust must be dried, beat and sifted) three pounds and a half of sugar beat and sifted, two ounces of cinnamon, and two ounces of ginger beat and sifted, a pound of almonds blanched and beat with rose-water, put the bread into the liquor by degrees, stirring it all the time, when the bread is all well mix'd take it off the fire; you must put the sugar, spices, and almonds into it, when it is cold print it; keep some of the spice to dust the prints with. 228. _To make a_ GREAT CAKE. Take five pounds of fine flour, (let it be dried very well before the fire) and six pounds of currans well dress'd and rub'd in cloths after they are wash'd, set them in a sieve before the fire; you must weigh your currans after they are cleaned, then take three quarters of an ounce of mace, two large nutmegs beaten and mix'd amongst the flour, and pound of powder sugar, and pound of citron, and a pound of candid orange, (cut your citron and orange in pretty large pieces) and a pound of almonds cut in three or four pieces long way; then take sixteen eggs, leaving out half of the whites, beat your sugar and eggs for half an hour with a little salt; take three jills of cream, and three pounds and a half of butter, melt your butter with part of the cream for fear it should be too hot, put in between a jack and a jill of good brandy, a quart of light yeast, and the rest of the cream, mix all your liquors together about blood-warm, make a hole in the middle of your flour, and put in the liquids, cover it half an hour and let it stand to rise, then put in your currans and mix all together; butter your hoop, tie a paper three fold, and put it at the bottom in your hoop; just when they are ready to set in the oven, put the cake into your hoop at three times; when you have laid a little paste at the bottom, lay in part of your sweet-meats and almonds, then put in a little paste over them again, and the rest of your sweet-meats and almonds, and set it in a quick oven; two hours will bake it. 229. _To make_ ICEING _for this_ CAKE. Take two pounds of double-refined sugar, beat it, and sift it through a fine sieve; put to it a spoonful of fine starch, a pennyworth of gum-arabic, beat them all well together; take the whites of four or five eggs, beat them well, and put to them a spoonful of rose-water, or orange-flower water, a spoonful of the juice of lemon, beat them with the whites of your eggs, and put in a little to your sugar till you wet it, then beat them for two hours whilst your cake is baking; if you make it over thin it will run; when you lie it on your cake you must lie it on with a knife; if you would have the iceing very thick, you must add a little more sugar; wipe off the loose currans before you put on the iceing, and put it into the oven to harden the iceing. 230. _To make a_ PLUMB CAKE. Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a quarter of an ounce of lemon-peel grated, and a pound of fine sugar; take fifteen eggs, leaving out seven of the whites, beat your eggs with half a jill of brandy or sack, a little orange-flower water, or rose water; then put to your eggs near a quart of light yeast, set it on the fire with a quart of cream, and three pounds of butter, let your butter melt in the cream, so let it stand till new milk warm, then skim off all the butter and most of the milk, and mix it to your eggs and yeast; make a hole in the middle of your flour, and put in your yeast, strinkle at the tip a little flour, then mix to it a little salt, six pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by the fire, a pound of the best raisins stoned, and beat them altogether whilst they leave the bowl; put in a pound of candid orange, and half a pound of citron cut in long pieces; then butter the garth and fill it full; bake it in a quick oven, against it be enough have an iceing ready. 231. _To make a_ CARRAWAY CAKE. Take eighteen eggs, leave out half of the whites, and beat them; take two pounds of butter, wash the butter clear from milk and salt, put to it a little rose-water, and wash your butter very well with your hands till it take up all the eggs, then mix them in half a jack of brandy and sack; grate into your eggs a lemon rind; put in by degrees (a spoonful at a time) two pounds of fine flour, a pound and a half of loaf sugar, that is sifted and dry; when you have mixed them very well with your hands, take a thible and beat it very well for half an hour, till it look very white, then mix to it a few seeds, six ounces of carraway comfits, and half a pound of citron and candid orange; then beat it well, butter your garth, and put it in a quick oven. 232. _To make_ CAKES _to keep all the Year_. Have in readiness a pound and four ounces of flour well dried, take a pound of butter unsalted, work it with a pound of white sugar till it cream, three spoonfuls of sack, and the rind of an orange, boil it till it is not bitter, and beat it with sugar, work these together, then clean your hands, and grate a nutmeg into your flour, put in three eggs and two whites, mix them well, then with a paste-pin or thible stir in your flour to the butter, make them up into little cakes, wet the top with sack and strow on fine sugar; bake them on buttered papers, well floured, but not too much; you may add a pound of currans washed and warmed. 233. _To make_ SHREWSBERRY CAKES. Take two pounds of fine flour, put to it a pound and a quarter of butter (rub them very well) a pound and a quarter of fine sugar sifted, grate in a nutmeg, beat in three whites of eggs and two yolks, with a little rose-water, and so knead your paste with it, let it lay an hour, then make it up into cakes, prick them and lay them on papers, wet them with a feather dipt in rose-water, and grate over them a little fine sugar; bake them in a slow oven, either on tins or paper. 234. _To make a fine_ CAKE. Take five pounds of fine flour dried, and keep it warm; four pounds of loaf sugar pounded, sifted and warmed; five pounds of currans well cleaned and warmed before the fire; a pound and a half of almonds blanch'd beat, dried, slit and kept warm; five pounds of good butter well wash'd and beat from the water; then work it an hour and a half till it comes to a fine cream; put to the butter all the sugar, work it up, and then the flour, put in a pint of brandy, then all the whites and yolks of the eggs, mix all the currans and almonds with the rest. There must be four pounds of eggs in weight in the shells, the yolks and the whites beat and separated, the whites beat to a froth; you must not cease beating till they are beat to a curd, to prevent oiling; to the quantity of a cake put a pound and a half of orange-peel and citron shred, without plumbs, and half a pound of carraway seeds, it will require four hours baking, and the oven must be as hot as for bread, but let it be well slaked when it has remained an hour in the oven, and stop it close; you may ice it if you please. 235. _To make a_ SEED CAKE. Take one quartern of fine flour well dried before the fire, when it is cold rub in a pound of butter; take three quarters of a pound of carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, the yolks of six eggs and two whites, and a little sack; mix all of these together in a very light paste, set it before the fire till it rise, and so bake it in a tin. 236. _To make an ordinary_ PLUMB CAKE. Take a pound of flour well dried before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of good new yeast, half a pound of butter, half a pint of cream, melt the butter, warm the cream, and mix altogether in a very light paste, butter your tin before you put it in; an hour will bake it. 237. _To make an_ ANGELICA CAKE. Take the stalks of angelica boil and green them very well, put to every pound of pulp a pound of loaf sugar beaten very well, and when you think it is beaten enough, lay them in what fashion you please on glasses, and as they candy turn them. 238. _To make_ KING CAKES. Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on. 239. _To make_ BREAKFAST CAKES. Take a pound of currans well washed, (rub them in a cloth till dry) a pound of flour dried before a fire, take three eggs, leave out one of the whites, four spoonfuls of new yeast, and four spoonfuls of sack or two of brandy, beat the yeast and eggs well together; then take a jill of cream, and something above a quarter of a pound of butter, set them on a fire, and stir them till the butter be melted, (but do not let them boil) grate a large nutmeg into the flour, with currans and five spoonfuls of sugar; mix all together, beat it with your hand till it leave the bowl, then flour the tins you put the paste in, and let them stand a little to rise, then bake them an hour and a quarter. 240. _To make_ MACCAROONS. Take a pound of blanched almonds and beat them, put some rose-water in while beating; (they must not be beaten too small) mix them with the whites of five eggs, a pound of sugar finely beaten and sifted, and a handful of flour, mix all these very well together, lay them on wafers, and bake them in a very temperate oven, (it must not be so hot as for manchet) then they are fit for use. 241. _To make_ WHIGGS. Take two pounds of flour, a pound of butter, a pint of cream, four eggs, (leaving out two of the whites) and two spoonfuls of yeast, set them to rise a little; when they are mixed add half a pound of sugar, and half a pound of carraway comfits, make them up with sugar and bake them in a dripping pan. 242. _To make_ RASBERRY CREAM. Take rasberries, bruise them, put 'em in a pan on a quick fire whilst the juice be dried up, then take the same weight of sugar as you have rasberries, and set them on a slow fire, let them boil whilst they are pretty stiff; make them into cakes, and dry them near the fire or in the sun. 243. _To make_ QUEEN CAKES. Take a pound of London flour dry'd well before the fire, nine eggs, a pound of loaf sugar beaten and sifted, put one half to your eggs and the other to your butter; take a pound of butter and melt it without water put it into a stone bowl, when it is almost cold put in your sugar and a spoonful or two of rose water, beat it very quick, for half an hour, till it be as white as cream; beat the eggs and sugar as long and very quick, whilst they be white; when they are well beat mix them all together; then take half a pound of currans cleaned well, and a little shred of mace, so you may fill one part of your tins before you put in your currans; you may put a quarter of a pound of almonds shred (if you please) into them that is without currans; you may ice them if you please, but do not let the iceing be thicker than you may lie on with a little brush. 244. _To make a_ BISKET CAKE. Take a pound of London flour dry'd before the fire, a pound of loaf sugar beaten and sifted, beat nine eggs and a spoonful or two of rose water with the sugar for two hours, then put them to your flour and mix them well together; put in an ounce of carraway seeds, then put it into your tin and bake it an hour and a half in a pretty quick oven. 245. _To make_ CRACKNELS. Take half a pound of fine flour, half a pound of sugar, two ounces of butter, two eggs, and a few carraway seeds; (you must beat and sift the sugar) then put it to your flour and work it to paste; roll them as thin as you can, and cut them out with queen cake tins, lie them on papers and bake them in a slow oven. They are proper to eat with chocolate. 246. _To make_ PORTUGAL CAKES. Take a pound of flour, a pound of butter, a pound of sugar, a pound of currans well cleaned, and a nutmeg grated; take half of the flour and mix it with sugar and nutmeg, melt the butter and put it into the yolks of eight eggs very well beat, and only four of the whites, and as the froth rises put it into the flour, and do so till all is in; then beat it together, still strowing some of the other half of the flour, and then beat it till all the flour be in, then butter the pans and fill them, but do not bake them too much; you may ice them if you please, or you may strow carraway comfits of all sorts on them when they go into the oven. The currans must be plump'd in warm water, and dried before the fire, then put them into your cakes. 247. _To make_ PLUMB-CAKES _another way_. Take two pounds of butter, beat it with a little rose water and orange-flower water till it be like cream, two pounds of flour dried before the fire, a quarter of an ounce of mace, a nutmeg, half a pound of loaf sugar, beat and sifted, fifteen eggs (beat the whites by themselves and yolks with your sugar) a jack of brandy and as much sack, two pounds of currans very well cleaned, and half a pound of almonds blanch'd and cut in two or three pieces length-way, so mix all together, and put it into your hoop of tin; you may put in half a pound of candid orange and citron if you please; about an hour will bake it in a quick oven; if you have a mind to have it iced a pound of sugar will ice it. 248. _To make a_ GINGER BREAD-CAKE. Take two pounds of treacle, two pounds and a quartern of flour, and ounce of beat ginger, three quarters of a pound of sugar, two ounces of coriander seeds, two eggs, a pennyworth of new ale with the yeast on it, a glass of brandy, and two ounces of lemon-peel, mix all these together in a bowl, and set it to rise for half an hour, then put it into a tin to bake, and wet it with a little treacle and water; if you have a quick oven an hour and a half will bake it. 249. _To make_ CHOCOLATE CREAM. Take four ounces of chocolate, more or less, according as you would have your dish in bigness, grate it and boil it in a pint of cream, then mill it very well with a chocolate stick; take the yolks of two eggs and beat them very well, leaving out the strain, put to them three or four spoonfuls of cream, mix them all together, set it on the fire, and keep stirring it till it thicken, but do not let it boil; you must sweeten it to your taste, and keep stirring it till it be cold, so put it into your glasses or china dishes, which you please. 250. _To make white_ LEMON CREAM. Take a jill of spring water and a pound of fine sugar, set it over a fire till the sugar and water be dissolv'd, then put the juice of four good lemons to your sugar and water, the whites of four eggs well beat, set it on the fire again, and keep it stirring one way till it just simmers and does not boil, strain it thro' a fine cloth, then put it on the fire again, adding to it a spoonful of orange-flower water, stir it till it thickens on a slow fire, then strain into basons or glasses for your use; do not let it boil, if you do it will curdle. 251. _To make_ CREAM CURDS. Take a gallon of water, put to it a quart of new milk, a little salt, a pint of sweet cream and eight eggs, leaving out half the whites and strains, beat them very well, put to them a pint of sour cream, mix them very well together, and when your pan is just at boiling (but is must not boil) put in the sour cream and your eggs, stir it about and keep it from settling to the bottom; let it stand whilst it begins to rise up, then have a little fair water, and as they rise keep putting it in whilst they be well risen, then take them off the fire, and let them stand a little to sadden; have ready a sieve with a clean cloth over it, and take up the curds with a laddle or egg-slicer, whether you have; you must always make them the night before you use them; this quantity will make a large dish if your cream be good; if you think your curds be too thick, mix tho them two or three spoonfuls of good cream, lie them upon a china dish in lumps, so serve them up. 252. _To make_ APPLE CREAM. Take half a dozen large apples, (coslings or any other apples that will be soft) and coddle them; when they are cold take out the pulp; then take the whites of four or five eggs, (leaving out the strains) three quarters of a pound of double-refined sugar beat and sifted, a spoonful or two of rose-water and grate in a little lemon-peel, so beat all together for an hour, whilst it be white, then lay it on a china dish, to serve it up. 253. _To fry_ CREAM _to eat hot_. Take a pint of cream and boil it, three spoonfuls of London flour, mix'd with a little milk, put in three eggs, and beat them very well with the flour, a little salt, a spoonful or two of fine powder sugar, mix them very well; then put your cream to them on the fire and boil it; then beat two eggs more very well, and when you take your pan off the fire stir them in, and pour them into a large pewter dish, about half an inch thick; when it is quite cold cut it out in square bits, and fry it in butter, a light brown; as you fry them set them before the fire to keep hot and crisp, so dish them up with a little white wine, butter and sugar for your sauce, in a china cup, set it in the midst, and grate over some loaf sugar. 254. _To make_ RICE _or_ ALMOND CREAM. Take two quarts of cream, boil it with what seasoning you please, then take it from the fire and sweeten it, pick out the seasoning and divide it into two parts, take a quarter of a pound of blanch'd almonds well beat with orange-flower water, set that on the fire, and put to it the yolks of four eggs well beat and strained, keep it stirring all the time it is on the fire, when it rises to boil take it off, stir it a little, then put it into your bason, the other half set on the fire, and thicken it with flour of rice; when you take it off put to it the juice of a lemon, orange-flower water or sack, and stir it till it be cold, then serve it up. 255. _To make_ CALF'S FOOT JELLY. Take four calf's feet and dress them, boil them in six quarts of water over a slow fire, whilst all the bones will come out, and half the water be boiled away, strain it into a stone-bowl, then put to them two or three quarts more water, and let it boil away to one: If you want a large quantity of flummery or jelly at one time; take two calf's feet more, it will make your stock the stronger; you must make your stock the day before you use it, and before you put your stock into the pan take off the fat, and put it into your pan to melt, take the whites of eight or ten eggs, just as you have jelly in quantity, (for the more whites you have makes your jelly the finer) beat your whites to a froth, and put to them five or six lemons, according as they are of goodness, a little white wine or rhenish, mix them well together (but let not your stock be too hot when you put them in) and sweeten it to your taste; keep it stirring all the time whilst it boil; take your bag and dip it in hot water, and wring it well out, then put in your jelly, and keep it shifting whilst it comes clear; throw a lemon-peel or two into your bag as the jelly is coming off, and put in some bits of peel into your glasses. You may make hartshorn jelly the same way. 256. _To make_ ORANGE CREAM. Take two seville oranges and peel them very thin, put the peel into a pint of fair water, and let it lie for an hour or two; take four eggs, and beat them very well, put to them the juice of three or four oranges, according as they are in goodness, and sweeten them with double refin'd sugar to your taste, mix the water and sugar together, and strain them thro' a fine cloth into your tankard, and set it over the fire as you did the lemon cream, and put it into your glasses for use. 257. _To make yellow_ LEMON CREAM. Take two or three lemons, according as they are in bigness, take off the peel as thin as you can from the white, put it into a pint of clear water, and let it lie three or four hours; take the yolks of three or four eggs, beat them very well, about eight ounces of double refin'd sugar, put it into your water to dissolve, and a spoonful or two of rose-water or orange-flower water, which you can get, mix all together with the juice of two of your lemons, and if your lemons prove not good, put in the juice of three, so strain them through a fine cloth into a silver tankard, and set it over a stove or chafing dish, stirring it all the time, and when it begins to be as thick as cream take it off, but don't let it boil, if you do it will curdle, stir it whilst it be cold and put it into glasses for use. 258. _To make white_ LEMON CREAM _another Way_. Take a pint of spring water, and the whites of six eggs, beat them very well to a froth, put them to your water, adding to it half a pound of double refin'd sugar, a spoonful of orange-flower water, and the juice of three lemons, so mix all together, and strain them through a fine close into your silver tankard, set it over a slow fire in a chafing dish, and keep stirring it all the time; as you see it thickens take it off, it will soon curdle then be yellow, stir it whilst it be cold, and put it in small jelly glasses for use. 259. _To make_ SAGOO CUSTARDS. Take two ounces of sagoo, wash it in a little water, set it on to cree in a pint of milk, and let it cree till it be tender, when it is cold put to it three jills of cream, boil it altogether with a blade or two of mace, or a stick of cinnamon; take six eggs, leave out the strains, beat them very well, mix a little of your cream amongst your eggs, then mix altogether, keep stirring it as you put it in, so set it over a slow fire, and stir it about whilst it be the thickness of a good cream; you must not let it boil; when you take it off the fire put in a tea cupfull of brandy, and sweeten it to your taste, then put it into pots or glasses for use. You may have half the quantity if you please. 260. _To make_ ALMOND CUSTARDS. Boil two quarts of sweet cream with a stick of cinnamon; take eight eggs, leaving out all the whites but two, beat them very well; take six ounces of Jordan almonds, blanch and beat them with a little rose-water, so give them a boil in your cream; put in half a pound of powder sugar, and a little of your cream amongst your eggs, mix altogether, and set them over a slow fire, stir it all the time whilst it be as thick as cream, but don't let it boil; when you take it off put in a little brandy to your taste, so put it into your cups for use. You may make rice-custard the same way. 261. _To make a_ SACK POSSET. Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don't let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don't lay on your froth till you serve it up. 262. _To make a_ LEMON POSSET. Take a pint of good thick cream, grate into it the outermost skin of two lemons, and squeeze the juice into a jack of white wine, and sweeten it to your taste; take the whites of two eggs without the strains, beat them to a froth, so whisk them altogether in a stone bowl for half an hour, then put them into glasses for use. 263. _To make whipt_ SILLABUBS. Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises, and put it into your sillabub-glasses or pots, whether you have, then they are fit for use. 264. _To make_ ALMOND BUTTER. Take a quart of cream, and half a pound of almonds, beat them with the cream, then strain it, and boil it with twelve yolks of eggs and two whites, till it curdle, hang it up in a cloth till morning and then sweeten it; you may rub it through a sieve with the back of a spoon, or strain it through a coarse cloth. 265. _To make_ BLACK CAPS. Take a dozen of middling pippens and cut them in two, take out the cores and black ends, lay them with the flat side downwards, set them in the oven, and when they are about half roasted take them out, wet them over with a little rose water, and grate over them loaf sugar, pretty thick, set them into the oven again, and let them stand till they are black; when you serve them up, put them either into cream or custard, with the black side upwards, and set them at an equal distance. 266. _To make_ SAUCE _for tame_ DUCKS. Take the necks and gizzards of your ducks, a scrag of mutton if you have it, and make a little sweet gravy, put to it a few bread-crumbs, a small onion, and a little whole pepper, boil them for half a quarter of an hour, put to them a lump of butter, and if it is not thick enough a little flour, so salt it to your taste. 267. _To make_ SAUCE _for a_ GREEN-GOOSE. Take a little good gravy, a little butter, and a few scalded gooseberries, mix all together, and put it on the disk with your goose. 268. _To make another_ SAUCE _for a_ GREEN-GOOSE. Take the juice of sorrel, a little butter, and a few scalded gooseberries, mix them together, and sweeten it to your taste; you must not let it boil after you put in the sorrel, if you do it will take off the green. You must put this sauce into a bason. 269. _To make_ ALMOND FLUMMERY. Take a pint of stiff jelly made of calf's feet, put to it a jill or better of good cream, and four ounces of almonds, blanch and beat them fine with a little rose-water, then put them to your cream and jelly, let them boil together for half a quarter of an hour, and sweeten it to your taste; strain it through a fine cloth, and keep it stirring till it be quite cold, put it in cups and let it stand all night, loosen it in warm water and turn it out into your dish; so serve it up, and prick it with blanch'd almonds. 270. _To make_ CALF'S FOOT FLUMMERY. Take two calf's feet, when they are dress'd, put two quarts of water to them, boil them over a slow fire till half or better be consumed; when your stock is cold, if it be too stiff, you may put to it as much cream as jelly, boil them together with a blade or two of mace, sweeten it to your taste with loaf sugar, strain it through a fine cloth, stir it whilst it be cold, and turn it out, but first loosen it in warm water, and put it into your dish as you did the other flummery. 271. _To stew_ SPINAGE _with_ POACHED EGGS. Take two or three handfuls of young spinage, pick it from the stalks, wash and drain it very clean, put it into a pan with a lump of butter, and a little salt, keep stirring it all the time whilst it be enough, then take it out and squeeze out the water, chop it and stir in a little more butter, lie it in your dish in quarters, and betwixt every quarter a poached egg, and lie one in the middle; fry some sippets of white bread and prick them in your spinage, to serve them up. This is proper for a side-dish either for noon or night. 272. _To make_ RATIFIE DROPS. Take half a pound of the best jordan almonds, and four ounces of bitter almonds, blanch and set them before the fire to dry, beat them in a marble mortar with a little white of an egg, then put to the half a pound of powder sugar, and beat them altogether to a pretty stiff paste; you may beat your white of egg very well before you put it in, so take it out, roll it with your hand upon a board with a little sugar, then cut them in pieces, and lie them on sheets of tin or on paper, at an equal distance, that they don't touch one another, and set them in a slow oven to bake. 273. _To fry_ ARTICHOKE BOTTOMS. Take artichoke bottoms when they are at the full growth, and boil them as you would do for eating, pull off the leaves, and take out the choke, cut off the stalks as close as you can from the bottom; take two or three eggs, beat them very well, so dip your artichokes in them, and strow over them a little pepper and salt; fry them in butter, some whole and some in halves; serve them up with a little butter in a china cup, set it in the middle of your dish, lie your artichokes round, and serve them up. They are proper for a side dish either noon or night. 274. _To fricassy_ ARTICHOKES. Take artichokes, and order them the same way as you did for frying, have ready in a stew-pan a few morels and truffles, stewed in brown gravy, so put in your artichokes, and give them a shake altogether in your stew-pan, and serve them up hot, with sippets round them. 275. _To dry_ ARTICHOKE BOTTOMS. Take the largest artichokes you can get, when they are at their full growth, boil them as you would do for eating, pull off the leaves and take out the choke; cut off the stalk as close as you can, lie them on a tin dripping-pan, or an earthen dish, set them in a slow oven, for if your oven be too hot it will brown them; you may dry them before the fire if you have conveniency; when they are dry put them in paper bags, and keep them for use. 276. _To stew_ APPLES. Take a pound of double refin'd sugar, with a pint of water, boil and skim it, and put into it a pound of the largest and clearest pippens, pared and cut in halves; if little, let them be whole; core them and boil them with a continual froth, till they be as tender and clear as you would have them, put in the juice of two lemons, but first take out the apples, a little peel cut like threads, boil down your syrrup as thick as you would have it, then pour it over your apples; when you dish them, stick them with long bits of candid orange, and some with almonds cut in long bits, to serve them up. You must stew them the day before you use them. 277. _To stew_ APPLES _another Way_. Take kentish pippens or john apples, pare and slice them into fair water, set them on a clear fire, and when they are boiled to mash, let the liquor run through a hair-sieve; boil as many apples thus as will make the quantity of liquor you would have; to a pint of this liquor you must have a pound of double refin'd loaf sugar in great lumps, wet the lumps of sugar with the pippen liquor, and set it over a gentle fire, let it boil, and skim it well: whilst you are making the jelly, you must have your whole pippens boiling at the same time; (they must be the fairest and best pippens you can get) scope out the cores, and pare them neatly, put them into fair water as you do them; you must likewise make a syrrup ready to put them into, the quantity as you think will boil them in a clear; make the syrrup with double refin'd sugar and water. Tie up your whole pippens in a piece of fine cloth or muslin severally, when your sugar and water boils put them in, let them boil very fast, so fast that the syrrup always boils over them; sometimes take them off, and then set them on again, let them boil till they be clear and tender; then take off the muslin they were tied up in, and put them into glasses that will hold but one in a glass; then see if your jelly of apple-johns be boiled to jelly enough, if it be, squeeze in the juice of two lemons, and let it have a boil; then strain it through a jelly bag into the glasses your pippens were in; you must be sure that your pippens be well drained from the syrrup they were boiled in; before you put them into the glasses, you may, if you please, boil little pieces of lemon-peel in water till they be tender, and then boil them in the syrrup your pippens were boiled in; then take them out and lay them upon the pippens before the jelly is put in, and when they are cold paper them up. 278. _To make_ PLUMB GRUEL. Take half a pound of pearl barley, set it on to cree; put to it three quarts of water; when it has boiled a while, shift it into another fresh water, and put to it three or four blades of mace, a little lemon-peel cut in long pieces, so let it boil whilst the barley be very soft; if it be too thick you may add a little more water; take half a pound of currans, wash them well and plump them, and put to them your barley, half a pound of raisins and stone them; let them boil in the gruel whilst they are plump, when they are enough put to them a little white wine, a little juice of lemon, grate in half a nutmeg, and sweeten it to your taste, so serve them up. 279. _To make_ RICE GRUEL. Boil half a pound of rice in two quarts of soft water, as soft as you would have it for rice milk, with some slices of lemon-peel, and a stick of cinnamon; add to it a little white wine and juice of lemon to your taste, put in a little candid orange sliced thin, and sweeten it with fine powder sugar; don't let it boil after you put in your wine and lemon, put it in a china dish, with five or six slices of lemon, so serve it up. 280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_. Boil a quart of cream with a stick of cinnamon, and a blade of mace; take six eggs, both yolks and whites (leave out the strains) and beat them very well, grate a long bisket into your cream, give it a boil before you put in your eggs, mix a little of your cream amongst your eggs before you put 'em in, so set it over a slow fire, stirring it about whilst it be thick, but don't let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don't sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in a china bason. 281. _To make a Dish of_ MULL'D MILK. Boil a quart of new milk with a stick of cinnamon, then put to it a pint of cream, and let them have one boil together, take eight eggs, (leave out half of the whites and all the strains) beat them very well, put to them a jill of milk, mix all together, and set it over a slow fire, stir it whilst it begins to thicken like custard, sweeten it to your taste, and grate in half a nutmeg; then put it into your dish with a toast of white bread. This is proper for a supper. 282. _To make_ LEATCH. Take two ounces of isinglass and break it into bits, put it into hot water, then put half a pint of new milk into the pan with the isinglass, set it on the fire to boil, and put into it three or four sticks of good cinnamon, two blades of mace, a nutmeg quartered, and two or three cloves, boil it till the isinglass be dissolved, run it through a hair-sieve into a large pan, then put to it a quart of cream sweetened to your taste with loaf sugar, and boil them a while together; take a quarter of a pound of blanch'd almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long pieces, and lay it across whilst you have a pretty large dish; so serve it up. Sometimes a less quantity of isinglass will do, according to the goodness; Let it be the whitest and clearest you can get. You must make it the day before you want it for use. 283. _To make_ SCOTCH OYSTERS. Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc'd-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of butter, and serve it up hot. Garnish your dish with pickles. 284. _To boil_ BROCOLI. Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little butter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve as you do asparagus; lie stalks in the middle, and the bunches round it, as you would do asparagus. This is proper for either a side-dish or a middle-dish. 285. _To boil_ SAVOY SPROUTS. If your savoys be cabbag'd, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quantity of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little butter. Any thing will boil greener in a large quantity of water than otherwise. 286. _To boil_ CABBAGE SPROUTS. Take your sprouts, cut off the leaf and the hard ends, shred and boil them as you do other greens, not forgetting a little butter. 287. _To fry_ PARSNIPS _to look like_ TROUT. Take a middling sort of parsnips, not over thick, boil them as soft as you would do for eating, peel and cut them in two the long way; you must only fry the small ends, not the thick ones; beat three or four eggs, put to them a spoonful of flour, dip in your parsnips, and fry them in butter a light brown have for your sauce a little vinegar and butter; fry some slices to lie round about the dish, and to serve them up. 288. _To make_ TANSEY _another Way_. Take an old penny loaf and cut off the crust, slice it thin, put to it as much hot cream as will wet it, then put to it six eggs well beaten, a little shred lemon-peel, a little nutmeg and salt, and sweeten it to your taste; green it as you did your baked tansey; so tie it up in a cloth and boil it; (it will take an hour and a quarter boiling) when you dish it up stick it with a candid orange, and lie a sevile orange cut in quarters round your dish; serve it up with a little plain butter. 289. _To make_ GOOSEBERRY CREAM. Take a quart of gooseberries, pick, coddle, and bruise them very well in a marble mortar or wooden bowl, and rub them with the back of a spoon through a hair sieve, till you take out all the pulp from the seeds; take a pint of thick cream, mix it well among your pulp grate in some lemon-peel, and sweeten it to your taste; serve it up either in a china dish or an earthen one. 290. _To fry_ PARSNIPS _another Way_. Boil your parsnips, cut them in square long pieces about the length of your finger, dip them in egg and a little flour, and fry them a light brown; when they are fried dish them up, and grate over them a little sugar: You must have for the sauce a little white wine, butter, and sugar in a bason, and set in the middle of your dish. 291. _To make_ APRICOCK PUDDING. Take ten apricocks, pare, stone, and cut them in two, put them into a pan with a quarter of a pound of loaf sugar, boil them pretty quick whilst they look clear, so let them stand whilst they are cold; then take six eggs, (leave out half of the whites) beat them very well, add to them a pint of cream, mix the cream and eggs well together with a spoonful of rose-water, then put in your apricocks, and beat them very well together, with four ounces of clarified butter, then put it into your dish with a thin paste under it; half an hour will bake it. 292. _To make_ APRICOCK CUSTARD. Take a pint of cream, boil it with a stick of cinnamon and six eggs, (leave out four of the whites) when your cream is a little cold, mix your eggs and cream together, with a quarter of a pound of fine sugar, set it over a slow fire, stir it all one way whilst it begin to be thick, then take it off and stir it whilst it be a little cold, and pour it into your dish; take six apricocks, as you did for your pudding, rather a little higher; when they are cold lie them upon your custard at an equal distance; if it be at the time when you have no ripe apricocks, you may lie preserv'd apricocks. 293. _To make_ JUMBALLS _another Way_. Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and prick them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them. 294. _To make_ APRICOCK CHIPS _or_ PEACHES. Take a pound of chips to a pound of sugar, let not your apricocks be too ripe, pare them and cut them into large chips; take three quarters of a pound of fine sugar, strow most of it upon the chips, and let them stand till they be dissolv'd, set them on the fire, and boil them till they are tender and clear, strowing the remainder of the sugar on as they boil, skim them clear, and lay them in glasses or pots single, with some syrrup, cover them with double refin'd sugar, set them in a stove, and when they are crisp on one side turn the other on glasses and parch them, then set them into the stove again; when they are pretty dry, pour them on hair-sieves till they are dry enough to put up. 295. _To make_ SAGOO GRUEL. Take four ounces of sagoo and wash it, set it over a slow fire to cree, in two quarts of spring water, let it boil whilst it be thickish and soft, put in a blade or two of mace, and a stick of cinnamon, let it boil in a while, and then put in a little more water; take it off, put to it a pint of claret wine, and a little candid orange; shift them, then put in the juice of a lemon, and sweeten it to your taste; so serve them up. 296. _To make_ SPINAGE TOASTS. Take a handful or two of young spinage and wash it, drain it from the water, put it into a pan with a lump of butter, and a little salt, let it stew whilst it be tender, only turn it in the boiling, then take it up and squeeze out the water, put in another lump of butter and chop it small, put to it a handful of currans plump'd, and a little nutmeg; have three toasts cut from a penny loaf well buttered, then lie on your spinage. This is proper for a side-dish either for noon or night. 297. _To roast a_ BEAST KIDNEY. Take a beast kidney with a little fat on, and stuff it all around, season it with a little pepper and salt, wrap it in a kell, and put it upon the spit with a little water in the dripping-pan; what drops from your kidney thicken with a lump of butter and flour for your sauce. _To fry your_ STUFFING. Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet shred fine, and two eggs, (leave out the whites) mix altogether with a little nutmeg, pepper and salt; stuff your kidney with one part of the stuffing, and fry the other part in little cakes; so serve it up. 298. _To stew_ CUCUMBERS. Take middling cucumbers and cut them in slices, but not too thin, strow over them a little salt to bring out the water, put them into a stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump of butter, and a spoonful or two of vinegar to your taste; let them boil all together; thicken them with flour, and serve them up with sippets. 299. _To make an_ OATMEAL PUDDING. Take three or four large spoonfuls of oatmeal done through a hair-sieve, and a pint of milk, put it into a pan and let it boil a little whilst it be thick, add to it half a pound of butter, a spoonful of rose-water, a little lemon-peel shred, a little nutmeg, or beaten cinnamon, and a little salt; take six eggs, (leave out two of the whites) and put to them a quarter of a pound of sugar or better, beat them very well, so mix them all together; put it into your dish with a paste round your dish edge; have a little rose-water, butter and sugar for sauce. 300. _To make a_ CALF'S HEAD PIE _another Way_. Half boil your calf's head, when it is cold cut it in slices, rather thicker than you would do for hashing, season it with a little mace, nutmeg, pepper and salt, lie part of your meat in the bottom of your pie, a layer of one and a layer of another; then put in half a pound of butter and a little gravy; when your pie comes from the oven, have ready the yolks of six or eight eggs boiled hard, and lie them round your pie; put in a little melted butter, and a spoonful or two of white wine, and give them a shake together before you lie in your eggs; your pie must be a standing pie baked upon a dish, with a puff-paste round the edge of the dish, but leave no paste in the bottom of your pie; when it is baked serve it up without a lid. This is proper for either top or bottom dish. 301. _To make_ ELDER WINE. Take twenty pounds of malaga raisins, pick and chop them, then put them into a tub with twenty quarts of water, let the water be boiled and stand till it be cold again before you put in your raisins, let them remain together ten days, stirring it twice a day, then strain the liquor very well from the raisins, through a canvas strainer or hair-sieve; add to it six quarts of elder juice, five pounds of loaf sugar, and a little juice of sloes to make it acid, just as you please; put it into a vessel, and let it stand in a pretty warm place three months, then bottle it; the vessel must not be stopp'd up till it has done working; if your raisins be very good you may leave out the sugar. 302. _To make_ GOOSEBERRY WINE _of ripe_ GOOSEBERRIES. Pick, clean and beat your gooseberries in a marble mortar or wooden bowl, measure them in quarts up-heap'd, add two quarts of spring water, and let them stand all night or twelve hours, then rub or press out the husks very well, strain them through a wide strainer, and to every gallon put three pounds of sugar, and a jill of brandy, then put all into a sweet vessel, not very full, and keep it very close for four months, then decant it off till it comes clear, pour out the grounds, and wash the vessel clean with a little of the wine; add to every gallon a pound more sugar, let it stand a month in a vessel again, drop the grounds thro' a flannel bag, and put it to the other in the vessel; the tap hole must not be over near the bottom of the cask, for fear of letting out the grounds. The same receipt will serve for curran wine the same way; let them be red currans. 303. _To make_ BALM WINE. Take a peck of balm leaves, put them in a tub or large pot, heat four gallons of water scalding hot, ready to boil, then pour it upon the leaves, so let it stand all night, then strain them thro' a hair-sieve; put to every gallon of water two pounds of fine sugar, and stir it very well; take the whites of four or five eggs, beat them very well, put them into a pan, and whisk it very well before it be over hot, when the skim begins to rise take it off, and keep it skimming all the while it is boiling, let it boil three quarters of an hour, then put it into the tub, when it is cold put a little new yeast upon it, and beat it in every two hours, that it may head the better, so work it for two days, then put it into a sweet rundlet, bung it up close, and when it is fine bottle it. 304. _To make_ RAISIN WINE. Take ten gallons of water, and fifty pounds of malaga raisins, pick out the large stalks and boil them in your water, when your water is boiled, put it into a tub; take the raisins and chop them very small, when your water is blood warm, put in your raisins, and rub them very well with your hand; when you put them into the water, let them work for ten days, stirring them twice a day, then strain out the raisins in a hair-sieve, and put them into a clean harden bag, and squeeze it in the press to take out the liquor, so put it into your barrel; don't let it be over full, bung it up close, and let it stand whilst it is fine; when you tap your wine you must not tap it too near the bottom, for fear of the grounds; when it is drawn off, take the grounds out of the barrel, and wash it out with a little of your wine, then put your wine into the barrel again, draw your grounds thro' a flannel bag, and put them into the barrel to the rest; add to it two pounds of loaf sugar, then bung it up, and let it stand a week or ten days; if it be very sweet to your taste, let it stand some time longer, and bottle it. 305. _To make_ BIRCH WINE. Take your birch water and boil it, clear it with whites of eggs; to every gallon of water take two pounds and a half of fine sugar, boil it three quarters of an hour, and when it is almost cold, put in a little yeast, work it two or three days, then put it into the barrel, and to every five gallons put in a quart of brandy, and half a pound of ston'd raisins; before you put up your wine burn a brimstone match in the barrel. 306. _To make_ WHITE CURRAN WINE. Take the largest white currans you can get, strip and break them in your hand, whilst you break all the berries; to every quart of pulp take a quart of water, let the water be boiled and cold again, mix them well together, let them stand all night in your tub, then strain them thro' a hair-sieve, and to every gallon put two pounds and a half of six-penny sugar; when your sugar is dissolved, put it into your barrel, dissolve a little isinglass, whisk it with whites of eggs, and put it in; to every four gallons put in a quart of mountain wine, so bung up your barrel; when it is fine draw it off, and take off the grounds, (but don't tap the barrel over low at the bottom) wash out the barrel with a little of your wine, and drop the grounds thro' a bag, then put it to the rest of your wine, and put it all into your barrel again, to every gallon add half a pound more sugar, and let it stand another week or two; if it be too sweet let it stand a little longer, then bottle it, and it will keep two or three years. 307. _To make_ ORANGE ALE. Take forty seville oranges, pare and cut them in slices, the best coloured seville you can get, put them all with the juice and seeds into half a hogshead of ale; when it is tunned up and working, put in the oranges, and at the same time a pound and a half of raisins of the sun stoned; when it has done working close up the bung, and it will be ready to drink in a month. 308. _To make_ ORANGE BRANDY. Take a quart of brandy, the peels of eight oranges thin pared, keep them in the brandy forty-eight hours in a close pitcher, then take three pints of water, put into it three quarters of a pound of loaf sugar, boil it till half be consumed, and let it stand till cold, then mix it with the brandy. 309. _To make_ ORANGE WINE. Take six gallons of water and fifteen pounds of powder sugar, the whites of six eggs well beaten, boil them three quarters of an hour, and skim them while any skim will rise; when it is cold enough for working, put to it six ounces of the syrrup of citron or lemons, and six spoonfuls of yeast, beat the syrrup and yeast well together, and put in the peel and juice of fifty oranges, work it two days and a night, then tun it up into a barrel, so bottle it at three or four months old. 310. _To make_ COWSLIP WINE. Take ten gallons of water, when it is almost at boiling, add to it twenty one pounds of fine powder sugar, let it boil half an hour, and skim it very clean; when it is boiled put it in a tub, let it stand till you think it cold to set on the yeast; take a poringer of new yeast off the fat, and put to it a few cowslips; when you put on the yeast, put in a few every time it is stirred, till all the cowslips be in, which must be six pecks, and let it work three or four days; add to it six lemons, cut off the peel, and the insides put into your barrel, then add to it a pint of brandy; when you think it has done working, close up your vessel, let it stand a month, and then bottle it; you may let your cowslips lie a week or ten days to dry before you make your wine, for it makes it much finer; you may put in a pint of white wine that is good, instead of the brandy. 311. _To make_ ORANGE WINE _another Way_. Take six gallons of water, and fifteen pounds of sugar, put your sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water, when it is cold skim it very well whilst any skim rises, and let it boil for half an hour; take fifty oranges, pare them very thin, put them into your tub, pour the water boiling hot upon your oranges, and when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel; at six weeks or two months old bottle it; you may put to it in the barrel a quart of brandy. 312. _To make_ BIRCH WINE _another Way_. To a gallon of birch water put two pounds of loaf or very fine lump sugar, when you put it into the pan whisk the whites of four eggs; (four whites will serve for four gallons) whisk them very well together before it be boiled, when it is cold put on a little yeast, let it work a night and a day in the tub, before you put it into your barrel put in a brimstone match burning; take two pounds of isinglass cut in little bits, put to it a little of your wine, let it stand within the air of the fire all night; takes the whites of two eggs, beat it with your isinglass, put them into your barrel and stir them about with a stick; this quantity will do for four gallons; to four gallons you must have two pounds of raisins shred, put them into your barrel, close it up, but not too close at the first, when it is fine, bottle it. 313. _To make_ APRICOCK WINE. Take twelve pounds of apricocks when full ripe, stone and pare them, put the paring into three gallons of water, with six pounds of powder sugar, boil them together half an hour, skim them well, and when it is blood-warm put it on the fruit; it must be well bruised, cover it close, and let it stand three days; skim it every day as the skim rises, and put it thro' a hair sieve, adding a pound of loaf sugar; when you put it into the vessel close it up, and when it is fine bottle it. 314. _To make_ ORANGE SHRUB. Take seville oranges when they are full ripe, to three dozen of oranges put half a dozen of large lemons, pare them very thin, the thinner the better, squeeze the lemons and oranges together, strain the juice thro' a hair sieve, to a quart of the juice put a pound and a quarter of loaf sugar; about three dozen of oranges (if they be good) will make a quart of juice, to every quart of juice, put a gallon of brandy, put it into a little barrel with an open bung with all the chippings of your oranges, and bung it up close; when it is fine bottle it. This is a pleasant dram, and ready for punch all the year. 315. _To make_ STRONG MEAD. Take twelve gallons of water, eight pounds of sugar, two quarts of honey, and a few cloves, when your pan boils take the whites of eight or ten eggs, beat them very well, put them into your water before it be hot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub; when it is about blood warm put to it three spoonfuls of new yeast; take eight or nine lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full; take two or three pennyworth of isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites of three eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up, and when it is fine bottle it. You may order isinglass this way to put into any sort of made wine. 316. _To make_ MEAD _another Way_. Take a quart of honey, three quarts of water, put your honey into the water, when it is dissolved, take the whites of four or five eggs, whisk and beat them very well together and put them into your pan; boil it while the skim rises, and skim it very clean; put it into your tub, when it is warm put in two or three spoonfuls of light yeast, according to the quantity of your mead, and let it work two nights and a day. To every gallon put in a large lemon, pare and strain it, put the juice and peel into your tub, and when it is wrought put it into your barrel; let it work for three or four days, stir twice a day with a thible, so bung it up, and let it stand two or three months, according to the hotness of the weather. You must try your mead two or three times in the above time, and if you find the sweetness going off, you must take it sooner. 317. _To make_ CYDER. Draw off the cyder when it hath been a fortnight in the barrel, put it into the same barrel again when you have cleaned it from the grounds, and if your apples were sharp, and that you find your cyder hard, put into every gallon of cyder a pound and half of sixpenny or five-penny sugar; to twelve gallons of this take half an ounce of isinglass, and put to it a quart of cyder; when your isinglass is dissolved, put to it three whites of eggs, whisk them altogether, and put them into your barrel; keep it close for two months and then bottle it. 318. _To make_ COWSLIP WINE. Take two pecks of peeps, and four gallons of water, put to every gallon of water two pounds and a quarter of sugar, boil the water and sugar together a quarter of an hour, then put it into a tub to cool, put in the skins of four lemons, when it is cold bruise your peeps, and put into your liquor, add to it a jill of yeast, and the juice of four lemons, let them be in the tub a night and a day, then put it into your barrel, and keep it four days stirring, then clay it up close for three weeks and bottle it. Put a lump of sugar in every bottle. 319. _To make_ RED CURRAN WINE. Let your currans be the best and ripest you can get, pick and bruise them; to every gallon of juice add five pints of water, put it to your berries in a stand for two nights and a day, then strain your liquor through a hair sieve; to every gallon of liquor put two pounds of sugar, stir it till it be well dissolved, put it into a rundlet, and let it stand four days, then draw it off clean, put in a pound and a half of sugar, stirring it well, wash out the rundlet with some of the liquor, so tun it up close; if you put two or three quarts of rasps bruised among your berries, it makes it taste the better. You may make white curran wine the same way, only leave out the rasps. 320. _To make_ CHERRY WINE. Take eight pounds of cherries and stone them, four quarts of water, and two pounds of sugar, skim and boil the water and sugar, then put in the cherries, let them have one boil, put them into an earthen pot till the next day, and set them to drain thro' a sieve, then put your wine into a spigot pot, clay it up close, and look at it every two or three days after; if it does not work, throw into it a handful of fresh cherries, so let it stand six or eight days, then if it be clear, bottle it up. 321. _To make_ CHERRY WINE _another Way_. Take the ripest and largest kentish cherries you can get, bruise them very well, stones and stalks altogether, put them into a tub, having a tap to it, let them stand fourteen days, then pull out the tap, let the juice run from them and put it into a barrel, let it work three or four days, then stop it up close three or four weeks and bottle it off. The wine will keep many years and be exceeding rich. 322. _To make_ LEMON DROPS. Take a pound of loaf sugar, beat and sift it very fine, grate the rind of a lemon and put into your sugar; take the whites of three eggs and wisk them to a froth, squeeze in some lemon to your taste, beat them for half an hour, and drop them on white paper; be sure you let the paper be very dry, and sift a little fine sugar on the paper before you drop them. If you would have them yellow, take a pennyworth of gumbouge, steep it in some rose-water, mix to it some whites of eggs and a little sugar, so drop them, and bake them in a slow oven. 323. _To make_ Gooseberry Wine _another Way_. Take twelve quarts of good ripe gooseberries, stamp them, and put to them twelve quarts of water, let them stand three days, stir them twice every day, strain them, and put to your liquor fourteen pounds of sugar; when it is dissolved strain it through a flannel bag, and put it into a barrel, with half an ounce of isinglass; you must cut the isinglass in pieces, and beat it whilst it be soft, put to it a pint of your wine, and let it stand within the air of the fire; take the whites of four eggs and beat them very well to a froth, put in the isinglass, and whisk the wine and it together; put them into the barrel, clay it close, and let it stand whilst fine, then bottle it for use. 324. _To make_ Red Curran Wine _another Way_. Take five quarts of red currans, full ripe, bruise them, and take from them all the stalks, to every five quarts of fruit put a gallon of water; when you have your quantity, strain them thro' a hair-sieve, and to every gallon of liquor put two pounds and three quarters of sugar; when your sugar is dissolved tun it into your cask, and let it stand three weeks, then draw it off, and put to every gallon a quarter of a pound of sugar; wash your barrel with cold water, tun it up, and let it stand about a week; to every ten gallons put an ounce of isinglass, dissolve it in some of the wine, when it is dissolved put to it a quart of your wine, and beat them with a whisk, then put it into the cask, and stop it up close; when it is fine bottle it. If you would have it taste of rasps, put to every gallon of wine a quart of rasps; if there be any grounds in the bottom of the cask, when you draw off your wine, drop them thro' a flannel bag, and then put it into your cask. 325. _To make_ MULBERRY WINE. Gather your mulberries when they are full ripe, beat them in a marble mortar, and to every quart of berries put a quart of water; when you put 'em into the tub rub them very well with your hands, and let them stand all night, then strain 'em thro' a sieve; to every gallon of water put three pounds of sugar, and when the sugar is dissolved put it into your barrel; take two pennyworth of isinglass and clip it in pieces, put to it a little wine, and let it stand all night within the air of the fire; take the whites of two or three eggs, beat them very well, then put them to the isinglass, mix them well together, and put them into your barrel, stirring it about when it is put in; you must not let it be over full, nor bung it close up at first; set it in a cool place and bottle it when fine. 326. _To make_ BLACKBERRY WINE. Take blackberries when they are full ripe, and squeeze them the same way as you did the mulberries. If you add a few mulberries, it will make your wine have a much better taste. 327. _To make_ SYRRUP OF MULBERRIES. Take mulberries when they are full ripe, break them very well with your hand, and drop them through a flannel bag; to every pound of juice take a pound of loaf sugar; beat it small, put to it your juice, so boil and skim it very well; you must skim it all the time it is boiling; when the skim has done rising it is enough; when it is cold bottle it and keep it for use. You may make rasberry syrrup the same way. 328. _To make_ RASBERRY BRANDY. Take a gallon of the best brandy you can get, and gather your rasberries when they are full ripe, and put them whole into your brandy; to every gallon of brandy take three quarts of rasps, let them stand close covered for a month, then clear it from rasps, and put to it a pound of loaf sugar; when your sugar is dissolved and a little settled, boil it and keep it for use. 329. _To make Black_ CHERRY BRANDY. Take a gallon of the best brandy, and eight pounds of black cherries, stone and put 'em into your brandy in an earthen pot; bruise the stones in a mortar, then put them into your brandy, and cover them up close, let them steep for a month or six weeks, so drain it and keep it for use. You may distil the ingredients if you please. 330. _To make_ RATIFIE BRANDY. Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please. 331. _To make_ COWSLIP SYRRUP. Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling water, let 'em stand all night, and the next morning drain it from the cowslips; to every pint of water put a pound of fine powder sugar, and boil it over a slow fire; skim it all the time in the boiling whilst the skim has done rising; then take it off, and when it is cold put it into a bottle, and keep it for use. 332. _To make_ LEMON BRANDY. Take a gallon of brandy, chip twenty-five lemons, (let them steep twenty-four hours) the juice of sixteen lemons, a quarter of a pound of almonds blanched and beat, drop it thro' a jelly bag twice, and when it is fine bottle it; sweeten it to your taste with double refined sugar before you put it into your jelly bag. You must make it with the best brandy you can get. 333. _To make_ CORDIAL WATER _of_ COWSLIPS. Take two quarts of cowslip peeps, a slip of balm, two sprigs of rosemary, a stick of cinnamon, half an orange peel, half a lemon peel, a pint of brandy, and a pint of ale; lay all these to steep twelve hours, then distil them on a cold still. 334. _To make_ MILK PUNCH. Take two quarts of old milk, a quart of good brandy, the juice of six lemons or oranges, whether you please, and about six ounces of loaf sugar, mix them altogether and drop them thro' a jelly bag; take off the peel of two of the lemons or oranges, and put it into your bag, when it is run off bottle it; 'twill keep as long as you please. 335. _To make_ MILK PUNCH _another Way_. Take three jills of water, a jill of old milk, and a jill of brandy, sweeten it to your taste; you must not put any acid into this for it will make it curdle. This is a cooling punch to drink in a morning. 336. _To make_ PUNCH _another Way_. Take five pints of boiling water and one quart of brandy, add to it the juice of four lemons or oranges, and about six ounces of loaf sugar; when you have mixed it together strain it thro' a hair sieve or cloth, and put into your bowl the peel of a lemon or orange. 337. _To make_ ACID _for_ PUNCH. Take gooseberries at their full growth, pick and beat them in a marble mortar, and squeeze them in a harden bag thro' a press, when you have done run it thro' a flannel bag, and then bottle it in small bottles; put a little oil on every bottle, so keep it for use. 338. _To bottle_ GOOSEBERRIES. Gather your gooseberries when they are young, pick and bottle them, put in the cork loose, set them in a pan of water, with a little hay in the bottom, put them into the pan when the water is cold, let it stand on a slow fire, and mind when they are coddled; don't let the pan boil, if you do it will break the bottles: when they are cold fasten the cork, and put on a little rosin, so keep them for use. 339. _To bottle_ DAMSINS. Take your damsins before they are full ripe, and gather them when the dew is off, pick of the stalks, and put them into dry bottles; don't fill your bottles over full, and cork them as close as you would do for ale, keep them in a cellar, and cover them over with sand. 340. _To preserve Orange Chips to put in glasses_. Take a seville orange with a clear skin, pare it very thin from the white, then take a pair of scissars and clip it very thin, and boil it in water, shifting it two or three times in the boiling to take out the bitter; then take half a pound of double refined sugar, boil it and skim it, then put in your orange, so let it boil over a slow fire whilst your syrrup be thick, and your orange look clear, then put it into glasses, and cover it with papers dipt in brandy; if you have a quantity of peel you must have the larger quantity of sugar. 341. _To preserve_ ORANGES _or_ LEMONS. Take seville oranges, the largest and roughest you can get, clear of spots, chip them very fine, and put them into water for two days, shifting them twice or three times a day, then boil them whilst they are soft: take and cut them into quarters, and take out all the pippens with a penknife, so weigh them, and to every pound of orange, take a pound and half of loaf sugar; put your sugar into a pan, and to every pound of sugar a pint of water, set it over the fire to melt, and when it boils skim it very well, then put in your oranges; if you would have any of them whole, make a little hole at the top, and take out the meat with a tea spoon, set your oranges over a slow fire to boil, and keep them skimming all the while; keep your oranges as much as you can with the skin downwards; you may cover them with a delf-plate, to bear them down in the boiling; let them boil for three quarters of an hour, then put them into a pot or bason, and let them stand two days covered, then boil them again whilst they look clear, and the syrrup be thick, so put them into a pot, and lie close over them a paper dip'd in brandy, and tie a double paper at the top, set them in a cool place, and keep them for use. If you would have your oranges that are whole to look pale and clear, to put in glasses, you must make a syrrup of pippen jelly; then take ten or a dozen pippens, as they are of bigness, pare and slice them, and boil them in as much water as will cover them till they be thoroughly tender, so strain your water from the pippens through a hair sieve, then strain it through a flannel bag; and to every pint of jelly take a pound of double refined sugar, set it over a fire to boil, and skim it, let it boil whilst it be thick, then put it into a pot and cover it, but they will keep best if they be put every one in different pots. 342. _To make_ JELLY _of_ CURRANS. Take a quartern of the largest and best currans you can get, strip them from the stalks, and put them in a pot, stop them close up, and boil them in a pot of water over the fire, till they be thoroughly coddled and begin to look pale, then put them in a clear hair sieve to drain, and run the liquor thro' a flannel bag, to every pint of your liquor put in a pound of your double refin'd sugar; you must beat the sugar fine, and put it in by degrees, set it over the fire, and boil it whilst any skim will rise, then put it into glasses for ale; the next day clip a paper round, and dip it in brandy to lie on your jelly; if you would have your jelly a light red, put in half of white currans, and in my opinion it looks much better. 343. _To preserve_ APRICOCKS. Take apricocks before they be full ripe, stone and pare 'em; then weigh 'em, and to every pound of apricocks take a pound of double refined sugar, beat it very small, lie one part of your sugar under the apricocks, and the other part at the top, let them stand all night, the next day put them in a stew-pan or brass pan; don't do over many at once in your pan, for fear of breaking, let them boil over a slow fire, skim them very well, and turn them two or three times in the boiling; you must but about half do 'em at the first, and let them stand whilst they be cool, then let them boil whilst your apricocks look clear, and the syrrup thick, put them into your pots or glasses, when they are cold cover them with a paper dipt in brandy, then tie another paper close over your pot to keep out the air. 344. _To make_ MARMALADE _of_ APRICOCKS. Take what quantity of apricocks you shall think proper, stone them and put them immediately into a skellet of boiling water, keep them under water on the fire till they be soft, then take them out of the water and wipe them with a cloth, weigh your sugar with your apricocks, weight for weight, then dissolve your sugar in water, and boil it to a candy height, then put in your apricocks, being a little bruised, let them boil but a quarter of a hour, then glass them up. 345. _To know when your_ SUGAR _is at_ CANDY HEIGHT. Take some sugar and clarify it till it comes to a candy-height, and keep it still boiling 'till it becomes thick, then stir it with a stick from you, and when it is at candy-height it will fly from your stick like flakes of snow, or feathers flying in the air, and till it comes to that height it will not fly, then you may use it as you please. 346. _To make_ Marmalade _of_ Quinces _white_. Take your quinces and coddle them as you do apples, when they are soft pare them and cut them in pieces, as if you would cut them for apple pies, then put your cores, parings, and the waste of your quinces in some water, and boil them fast for fear of turning red until it be a strong jelly; when you see the jelly pretty strong strain it, and be sure you boil them uncovered; add as much sugar as the weight of your quinces into your jelly, till it be boiled to a height, then put in your coddled quinces, and boil them uncovered till they be enough, and set them near the fire to harden. 347. _To make_ Quiddeny _of_ Red Curranberries. Put your berries into a pot, with a spoonful or two of water, cover it close, and boil 'em in some water, when you think they are enough strain them, and put to every pint of juice a pound of loaf sugar, boil it up jelly height, and put them into glasses for use. 348. _To preserve_ GOOSEBERRIES. To a pound of ston'd gooseberries put a pound and a quarter of fine sugar, wet the sugar with the gooseberry jelly; take a quart of gooseberries, and two or three spoonfuls of water, boil them very quick, let your sugar be melted, and then put in your gooseberries; boil them till clear, which will be very quickly. 349. _To make little_ ALMOND CAKES. Take a pound of sugar and eight eggs, beat them well an hour, then put them into a pound of flour, beat them together, blanch a quarter of a pound of almonds, and beat them with rose-water to keep 'em from oiling, mix all together, butter your tins, and bake them half an hour. Half an hour is rather too long for them to stand in the oven. 350. _To preserve_ RED GOOSEBERRIES. Take a pound of sixpenny sugar, and a little juice of currans, put to it a pound and a half of Gooseberries, and let them boil quick a quarter of an hour; but if they be for jam they must boil better than half an hour. They are very proper for tarts, or to eat as sweet-meats. 351. _To bottle_ BERRIES _another Way_. Gather your berries when they are full grown, pick and bottle them, tie a paper over them, prick it with a pin, and set it in the oven; after you have drawn, and when they are coddled, take them out and when they are cold cork them up; rosin the cork over, and keep them for use. 352. _To keep_ BARBERRIES _for_ TARTS _all the Year_. Take barberries when they are full ripe, and pick 'em from the stalk, put them into dry bottles, cork 'em up very close and keep 'em for use. You may do cranberries the same way. 353. _To preserve_ BARBERRIES _for_ TARTS. Take barberries when full ripe, strip them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it; then put in your berries, let them boil whilst they look clear and your syrrup thick, so put them into a pot, and when they are cold cover them up with a paper dip'd in brandy. 354. _To preserve_ DAMSINS. Take damsins before they are full ripe, and pick them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it, then put in your damsins, let them have one scald, and set them by whilst cold, then scald them again, and continue scalding them twice a day whilst your syrrup looks thick, and the damsins clear; you must never let them boil; do 'em in a brass pan, and do not take them out in the doing; when they are enough put them into a pot, and cover them up with a paper dip'd in brandy. 355. _How to keep_ DAMSINS _for_ TARTS. Take damsins before they are full ripe, to every quart of damsins put a pound of powder sugar, put them into a pretty broad pot, a layer of sugar and a layer of damsins, tie them close up, set them in a slow oven, and let them have a heat every day whilst the syrrup be thick, and the damsins enough; render a little sheep suet and pour over them, to keep them for use. 356. _To keep_ DAMSINS _another Way_. Take damsins before they be quite ripe, pick off the stalks, and put them into dry bottles; cork them as you would do ale, and keep them in a cool place for use. 357. _To make_ MANGO _of_ CODLINS. Take codlins when they are at their full growth, and of the greenest sort, take a little out of the end with the stalk, and then take out the core; lie them in a strong salt and water, let them lie ten days or more, and fill them with the same ingredients as you do other mango, only scald them oftner. 358. _To pickle_ CURRANBERRIES. Take currans either red or white before they are thoroughly ripe; you must not take them from the stalk, make a pickle of salt and water and a little vinegar, so keep them for use. They are proper for garnishing. 359. _To make_ Barberries _instead of preserving_. Take barberries and lie them in a pot, a layer of barberries and a layer of sugar, pick the seeds out before for garnishing sweet meats, if for sauces put some vinegar to them. 360. _To keep_ Asparagus _or_ Green Pease _a Year_. Take green pease, green them as you do cucumbers, and scald them as you do other pickles made of salt and water; let it be always new pickle, and when you would use them boil them in fresh water. 361. _To make white Paste of_ PIPPENS. Take some pippens, pare and cut them in halves, and take out the cores, then boil 'em very tender in fair water, and strain them thro' a sieve, then clarify two pounds of sugar with two whites of eggs, and boil it to a candy height, put two pounds and a half of the pulp of your pippens into it, let it stand over a slow fire drying, keeping it stirring till it comes clear from the bottom of your pan, them lie them upon plates or boards to dry. 362. _To make green Paste of_ PIPPENS. Take green pippens, put them into a pot and cover them, let them stand infusing over a slow fire five or six hours, to draw the redness or sappiness from them and then strain them thro' a hair sieve; take two pounds of sugar, boil it to a candy height, put to it two pounds of the pulp of your pippens, keep it stirring over the fire till it comes clean from the bottom of your pan, then lay it on plates or boards, and set it in an oven or stove to dry. 363. _To make red Paste of_ PIPPENS. Take two pounds of sugar, clarify it, then take rosset and temper it very well with fair water, put it into your syrrup, let it boil till your syrrup is pretty red colour'd with it, then drain your syrrup thro' a fine cloth, and boil it till it be at candy-height, then put to it two pounds and a half of the pulp of pippens, keeping it stirring over the fire till it comes clean from the bottom of the pan, then lie it on plates or boards, so dry them. 364. _To preserve_ FRUIT _green_. Take your fruit when they are green, and some fair water, set it on the fire, and when it is hot put in the apples, cover them close, but they must not boil, so let them stand till thye be soft, and there will be a thin skin on them, peel it off, and set them to cool, then put them in again, let them boil till they be very green, and keep them whole as you can; when you think them ready to take up, make your syrrup for them; take their weight in sugar, and when your syrrup is ready put the apples into it, and boil them very well in it; they will keep all the year near some fire. You may do green plumbs or other fruit. 365. _To make_ ORANGE MARMALADE. Take three or four seville oranges, grate them, take out the meat, and boil the rinds whilst they are tender; shift them three or four times in the boiling to take out the bitter, and beat them very fine in a marble mortar; to the weight of your pulp take a pound of loaf sugar, and to a pound of sugar you may add a pint of water, boil and skim it before you put in your oranges, let it boil half an hour very quick, then put in your meat, and to a pint take a pound and a half of sugar, let it boil quick half an hour, stir it all the time, and when it is boiled to a jelly, put it into pots or glasses; cover it with a paper dipp'd in brandy. 366. _To make_ QUINCES WHITE _another Way_. Coddle your quinces, cut them in small pieces, and to a pound of quinces take three quarters of a pound of sugar, boil it to a candy height, having ready a quarter of a pint of quince liquor boil'd and skim'd, put the quinces and liquor to your sugar, boil them till it looks clear, which will be very quickly, then close your quince, and when cold cover it with jelly of pippens to keep the colour. 367. _To make_ GOOSEBERRY VINEGAR. To every gallon of water take six pounds of ripe gooseberries, bruise them, and pour the water boiling hot upon your berries, cover it close, and set it in a warm place to foment, till all the berries come to the top, then draw it off, and to every gallon of liquor put a pound and a half of sugar, then tun it into a cask, set it in a warm place, and in six months it will be fit for use. 368. _To make_ Gooseberry Wine _another Way_. Take three pounds of ripe gooseberries to a quart of water, and a pound of sugar, stamp your berries and throw them into your water as you stamp them, it will make them strain the better; when it is strained put in your sugar, beat it well with a dish for half an hour, then strain it thro' a finer strainer than before into your vessel, leaving it some room to work, and when it is clear bottle it; your berries must be clean pick'd before your use them, and let them be at their full growth when you use them, rather changing colour. 369. _To make_ Jam of Cherries. Take ten pounds of cherries, stone and boil them till the juice be wasted, then add to it three pounds of sugar, and give it three or four good boils, then put it into your pots. 370. _To preserve_ Cherries. To a pound of cherries take a pound of sugar finely sifted, with which strow the bottom of your pan, having stoned the cherries, lay a layer of cherries and a layer of sugar, strowing the sugar very well over all, boil them over a quick fire a good while, keeping them clean skim'd till they look clear, and the syrrup is thick and both of one colour; when you think them half done, take them off the fire for an hour, after which set them on again, and to every pound of fruit put in a quarter of a pint of the juice of cherries and red currans, so boil them till enough, and the syrrup is jellied, then put them in a pot, and keep them close from the air. 371. _To preserve_ CHERRIES _for drying_. Take two pounds of cherries and stone them, put to them a pound of sugar, and as much water as will wet the sugar, then set them on the fire, let them boil till they look clear, then take them off the fire, and let them stand a while in the syrrup, and then take them up and lay them on papers to dry. 372. _To preserve_ FRUIT _green all the Year_. Gather your fruit when they are three parts ripe, on a very dry day, when the sun shines on them, then take earthen pots and put them in, cover the pots with cork, or bung them that no air can get into them, dig a place in the earth a yard deep, set the pots therein and cover them with the earth very close, and keep them for use. When you take any out, cover them up again, as at the first. 373. _How to keep_ KIDNEY BEANS _all Winter_. Take kidney beans when they are young, leave on both the ends, lay a layer of salt at the bottom of your pot, and then a layer of beans, and so on till your pot be full, cover them close at the top that they get no air, and set them in a cool place; before you boil them lay them in water all night, let your water boil when you put them in, (without salt) and put into it a lump of butter about the bigness of a walnut. 374. _To candy_ ANGELICA. Take angelica when it is young and tender take off all the leaves from the stalks, boil it in the pan with some of the leaves under, and some at the top, till it be so tender that you can peel off all the skin, then put it into some water again, cover it over with some of the leaves, let it simmer over a slow fire till it be green, when it is green drain the water from it, and then weigh it; to a pound of angelica take a pound of loaf sugar, put a pint of water to every pound of sugar, boil and skim it, and then put in your angelica; it will take a great deal of boiling in the sugar, the longer you boil it and the greener it will be, boil it whilst your sugar be candy height by the side of your pan; if you would have it nice and white, you must have a pound of sugar boiled candy height in a copper-dish or stew pan, set it over a chafing dish, and put it into your angelica, let it have a boil, and it will candy as you take it out. 375. _To dry_ PEARS. Take half a peck of good baking pears, (or as many as you please) pare and put them in a pot, and to a peck of pears put in two pounds of sugar; you must put in no water but lie the parings on the top of your pears, tie them up close, and set them in a brown bread oven; when they are baked lay them in a dripping pan, and flat them a little in your pan; set them in a slow oven, and turn them every day whilst they be through y dry; so keep them for use. You may dry pippens the same way, only as your turn them grate over them a little sugar. 376. _To preserve_ CURRANS _in bunches_. Boil your sugar to the fourth degree of boiling, tie your currans up in bunches, then place them in order in the sugar, and give them several covered boilings, skim them quick, and let them not have above two or three seethings, then skim them again, and set them into the stove in the preserving pan, the next day drain them, and dress them in bunches, strow them with sugar, and dry them in a stove or in the sun. 377. _To dry_ APRICOCKS. To a pound of apricocks put three quarter of a pound of sugar, pare and stone them, to a layer of fruit lie a layer of sugar, let them stand till the next day, then boil them again till they be clear, when cold take them out of the syrrup, and lay them upon glasses or china, and sift them over with double refined sugar, so set them on a stove to dry, next day if they be dry enough turn them and sift the other side with sugar; let the stones be broke and the kernels blanch'd, and give them a boil in the syrrup, then put them into the apricocks; you must not do too many at a time, for fear of breaking them in the syrrup; do a great many, and the more you do in it, the better they will taste. 378. _To make_ JUMBALIS _another Way_. Take a pound of meal dry, a pound of sugar finely beat, mix them together; then take the yolks of five or six eggs, as much thick cream as will make it up to a paste, and some corriander seeds; roll them and lay them on tins, prick and bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar, and it will ice them. 379. _To preserve_ ORANGES _Whole_. Take what quantity of oranges you have a mind to preserve, chip off the rind, the thiner and better, put them into water twenty-four hours, in that time shift them in the water (to take off the bitter) three times; you must shift them with boiling water, cold water makes them hard; put double the weight of sugar for oranges, dissolve your sugar in water, skim it, and clarify it with the white of an egg; before you put in your oranges, boil them in syrrup three or four times, three or four days betwixt each time; you must take out the inmeat of the oranges very clean, for fear of mudding the syrup. 380. _To make_ JAM _of_ DAMSINS. Take damsins when they are ripe, and to two pounds of damsins take a pound of sugar, put your sugar into a pan with a jill of water, when you have boiled it put in your damsins, let them boil pretty quick, skim them all the time they are boiling, when your syrrup looks thick they are enough put them into your pots, and when they are cold cover them with a paper dip'd in brandy, tie them up close, and keep them for use. 381. _To make clear_ Cakes _of_ Gooseberries. Take a pint of jelly, a pound and a quarter of sugar, make your jelly with three or four spoonfuls of water, and put your sugar and jelly together, set it over the fire to heat, but don't let it boil, then put it into the cake pots, and set it in a slow oven till iced over. 382. _To make_ BULLIES CHEESE. Take half a peck or a quartern of bullies, whether you please, pick off the stalks, put them in a pot, and stop them up very close, set them in a pot of water to boil for two hours, and be sure your pot be full of water, and boil them whilst they be enough, then put them in a hair-sieve to drain the liquor from the bullies; and to every quart of liquor put a pound and a quarter of sugar, boil it over a slow fire, keeping it stirring all the time: You may know when it is boiled high enough by the parting from the pan, and cover it with papers dip'd in brandy, so tie it up close, and keep it for use. 383. _To make_ JAM _of_ BULLIES. Take the bullies that remained in the sieve, to every quart of it take a pound of sugar, and put it to your jam, boil it over a slow fire, put it in pots, and keep it for use. 384. _To make_ SYRRUP _of_ GILLIFLOWERS. Take five pints of clipt gilliflowers, two pints of boiling water and put to them, then put them in an earthen pot to infuse a night and a day, take a strainer and strain them out; to a quart of your liquor put a pound and half of loaf sugar, boil it over a slow fire, and skim it whilst any skim rises; so when it is cold bottle it for use. 385. _To pickle_ GILLIFLOWERS. Take clove gilliflowers, when they are at full growth, clip them and put them into a pot, put them pretty sad down, and put to them some white wine vinegar, as much as will cover them; sweeten them with fine powder sugar, or common loaf; when you put in your sugar stir them up that your sugar may go down to the bottom; they must be very sweet; let them stand two or three days, and then put in a little more vinegar; so tie them up for use. 386. _To pickle_ CUCUMBERS _sliced_. Pare thirty large cucumbers, slice them into a pewter dish, take six onions, slice and strow on them some salt, so cover them and let them stand to drain twenty four hours; make your pickle of white wine vinegar, nutmeg, pepper, cloves and mace, boil the spices in the pickle, drain the liquor clean from the cucumbers, put them into a deep pot, pour the liquor upon them boiling hot, and cover them very close; when they are cold drain the liquor from them, give it another boil, and when it is cold pour it on them again; so keep them for use. 387. _To make_ CUPID HEDGE-HOG'S. Take a quarter of a pound of jordan almonds, and half a pound of loaf sugar, put it into a pan with as much water as will just wet it, let it boil whilst it be so thick as will stick to your almonds, then put in your almonds and let them boil in it; have ready a quarter of a pound of small coloured comfits; take your almonds out of the syrrup one by one, and turn them round whilst they covered over, so lie them on a pewter dish as you do them, and set them before the fire, whilst you have done them all. They are pretty to put in glasses, or to set in a desert. 388. _To make_ ALMOND HEDGE-HOGS. Take half a pound of the best almonds, and blanch them, beat them with two or three spoonfuls of rose-water in a marble-mortar very small, then take six eggs, (leave out two of the whites) beat your eggs very well, take half a pound of loaf sugar beaten, and four ounces of clarified butter, mix them all well together, put them into a pan, set them over the fire, and keep it stirring whilst it be stiff, then put it into a china-dish, and when it is cold put it up into the shape of an hedge hog, put currans for eyes, and a bit of candid orange for tongue; you may leave out part of the almonds unbeaten; take them and split them in two, then cut them in long bits to stick into your hedge hog all over, then rake two pints of cream custard to pour over your hedge hog, according to the bigness of your dish; lie round your dish edge slices of candid or preserved orange, which you have, so serve it up. 389. _To pot_ SALMON _to keep half a Year_. Take a side of fresh salmon, take out the bone, cut off the head and scald it; you must not wash it but wipe it with a dry cloth; cut it in three pieces, season it with mace, pepper, salt and nutmeg, put it into a flat pot with the skin side downward, lie over it a pound of butter, tie a paper over it, and send it to the oven, about an hour and a half will bake it; if you have more salmon in your pot than three pieces it will take more baking, and you must put in more butter; when it is baked take it out of your pot, and lie it on a dish plate to drain, and take off the skin, so season it over again, for if it be not well seasoned it will not keep; put it into your pot piece by piece; it will keep best in little pots, when you put it into your pots, press it well down with the back of your hand, and when it is cold cover it with clarified butter, and set it in a cool place; so keep it for use. 390. _To make a_ CODDLIN PIE. Take coddlins before they are over old, hang them over a slow fire to coddle, when they are soft peel off the skin, so put them into the water again, then cover 'em up with vine leaves, and let them hang over the fire whilst they be green; be sure you don't let them boil; lie them whole in the dish, and bake them in puff-paste, but leave no paste in the bottom of the dish; put to 'em a little shred lemon-peel, a spoonful of verjuice or juice of lemon, and as much sugar as you think proper, according to the largeness of your pie. 391. _To make a_ COLLIFLOWER PUDDING. Boil the flowers in milk, take the tops and lay then in a dish, then take three jills of cream, the yolks of eight eggs, and the whites of two, season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water, beat all well together, then pour it over the colliflower, put it into the oven, bake it as you would a custard, and grate sugar over it when it comes from the oven. Take sugar, sack and butter for sauce. 392. _To make Stock for_ HARTSHORN JELLY. Take five or six ounces of hartshorn, put it into a gallon of water, hang it over a slow fire, cover it close, and let it boil three or four hours, so strain it; make it the day before you use it, and then you may have it ready for your jellies. 393. _To make_ SYRRUP OF VIOLETS. Take violets and pick them; to every pound of violets put a pint of water, when the water is just ready to boil put it to your violets, and stir them well together, let them infuse twenty four hours and strain them; to every pound of syrrup, take almost two pounds of sugar, beat the sugar very well and put it into your syrrup, stir it that the sugar may dissolve, let it stand a day or two, stirring it two or three times, then set it on the fire, let be but warm and it will be thick enough. You may make your syrrup either of violets or gilliflowers, only take the weight of sugar, let it stand on the fire till it be very hot, and the syrrup of violets must be only warm. 394. _To pickle_ COCKLES. Take cockles at a full moon and wash 'em, then put them in a pan, and cover them with a wet cloth, when they are enough put them into a stone bowl, take them out of the shells and wash them very well in their own pickle; let the pickle settle every time you wash them then clear it off; when you have cleaned 'em, put the pickle into a pan, with a spoonful or two of white wine and a little white wine vinegar, to you taste, put in a little Jamaica and whole pepper, boil it very well in the pickle, then put in you cockles, let 'em have a boil and skim 'em, when they are cold put them in a bottle with a little oil over them, set 'em in a cool place and keep 'em for use. 395. _To preserve Quinces whole or in quarters_. Take the largest quinces when they are at full growth, pare them and throw them into water, when you have pared them cut them into quarters, and take out the cores; if you would have any whole you must take out the cores with a scope; save all the cores and parings, and put them in a pot or pan to coddle your quinces in, with as much water as will cover them, so put in your quinces in the middle of your paring into the pan, (be sure you cover them close up at the top) so let them hang over a slow fire whilst they be thoroughly tender, then take them out and weigh them; to every pound of quince take a pound of loaf sugar, and to every pound of sugar take a pint of the same water you coddled your quinces in, set your water and sugar over the fire, boil it and skim it, then put in your quinces, and cover it close up, set it over a slow fire, and let it boil whilst your quinces be red and the syrrup thick, then put them in pots for use, dipping a paper in brandy to lie over them. 396. _To pickle_ SHRIMPS. Take the largest shrimps you can get, pick them out of the shells, boil them in a jill of water, or as much water as will cover them according as you have a quantity of shrimps, strain them thro' a hair-sieve, then put to the liquor a little spice, mace, cloves, whole pepper, white wine, white wine vinegar, and a little salt to your taste; boil them very well together, when it is cold put in your shrimps, they are fit for use. 397. _To pickle_ MUSCLES. Wash your muscles, put them into a pan as you do your cockles, pick them out of the shells, and wash them in the liquor; be sure you take off the beards, so boil them in the liquor with spices, as you do your cockles, only put to them a little more vinegar than you do to cockles. 398. _To pickle_ WALNUTS _green_. Gather walnuts when they are as you can run a pin through them, pare them and put them in water, and let them lie four or five days, stirring it twice a day to take out the bitter, then put them in strong salt and water, let them lie a week or ten days, stirring it once or twice a day, then put them in fresh salt and water, and hang them over a fire, put to them a little allum, and cover them up close with vine leaves, let them hang over a slow fire whilst they be green, but be sure don't let them boil, when they are green pat them into a sieve to drain the water from them. 399. _To make_ PICKLE _for them_. Take a little good alegar, put to it a little long pepper and Jamaica pepper, a few bay leaves, a little horse-radish, a handful or two of mustard-seed, a little salt and a little rockambol if you have any, if not a few shalots; boil them altogether in the alegar, which put to your walnuts and let it stand three or four days, giving them a scald once a day, then tie them up for use. A spoonful of this pickle is good for fish-sauce, or a calf's head ash. 400. _To pickle_ WALNUTS _black_. Gather walnuts when they are so tender that you can run a pin thro' them, prick them all with a pin very well, lie them in fresh water, and let them lie for a week, shifting them once a day; make for them a strong salt and water, and let them lie whilst they be yellow, stirring them once a day, then take 'em out of the salt and water, and boil it, put it on the top of your walnuts, and let your pot stand in the corner end, scald them once or twice a day whilst they be black. You may make the same pickle for those, as you did for the green ones. 401. _To pickle_ OYSTERS. Take the largest oysters you can get, pick them whole out of the shell, and take off the beards, wash them very well in their own pickle, so let the pickle settle, and clear it off, put it into a stew-pan, put to it two or three spoonfuls of white wine, and a little white wine vinegar; don't put in any water, for if there be not pickle enough of their own get a little cockle-pickle and put to it, a little Jamaica pepper, white pepper and mace, boil and skim them very well; you must skim it before you put in your spices, then put in your oysters, and boil them in the pickle, when they are cold put them into a large bottle with a little oil on the top, set them in a cool place and keep them for use. 402. _To pickle large_ CUCUMBERS. Take cucumbers and put them in a strong salt and water, let them lie whilst they be throughly yellow, then scald them in the same salt and water they lie in, set them on the fire, and scald them once a day whilst they are green; take the best alegar you can get, put to it a little Jamaica pepper and black pepper, some horse-radish in slices, a few bay leaves, and a little dill and salt, so scald your cucumbers twice or thrice in this pickle; then put them up for use. 403. _To pickle_ ONIONS. Take the smallest onions you can get, peel and put them into a large quantity of fair water, let them lie two days and shift them twice a day; then drain them from the water, take a little distill'd vinegar, put to 'em two or three blades of mace, and a little white pepper and salt, boil it, and pour it upon your onions, let them stand three days, so put them into little glasses, and tie a bladder over them; they are very good done with alegar; for common use, only put in Jamaica pepper instead of mace. 404. _To pickle_ ELDER BUDS. Take elder buds when they are the bigness of small walnuts, lie them in a strong salt and water for ten days, and then scald them in fresh salt and water, put in a lump of allum, let them stand in the corner end close cover'd up, and scalded once a day whilst green. You may do radish cods or brown buds the same way. 405. _To make the_ Pickle. Take a little alegar or white wine vinegar, and put to it two or three blades of mace, with a little whole pepper and Jamaica pepper, a few bay leaves and salt, put to your buds, and scald them two or three times, then they are fit for use. 406. _To pickle_ MUSHROOMS. Take mushrooms when fresh gather'd, sort the large ones from the buttons, cut off the stalks, wash them in water with a flannel, have a pan of water ready on the fire to boil 'em in, for the less they lie in the water the better; let them have two or three boils over the fire, then put them into a sieve, and when you have drained the water from them put them into a pot, throw over them a handful of salt, stop them up close with a cloth, and let them stand two or three hours on the hot hearth or range end, giving your pot a shake now and then; then drain the pickle from them, and lie them in a cloth for an hour or two, so put into them as much distill'd vinegar as will cover them, let them lie a week or ten days, then take them out, and put them in dry bottles; put to them a little white pepper, salt and ginger sliced, fill them up with distill'd vinegar, put over 'em a little sweet oil, and cork them up close; if your vinegar be good they will keep two or three years; I know it by experience. You must be sure not to fill your bottles above three parts full, if you do they will not keep. 407. _To pickle_ MUSHROOMS _another Way_. Take mushrooms and wash them with a flannel, throw them into water as you wash them, only pick the small from the large, put them into a pot, throw over them a little salt, stop up your pot close with a cloth, boil them in a pot of water as you do currans when you make a jelly, give them a shake now and then; you may guess when they are enough by the quantity of liquor that comes from them; when you think they are enough strain from them the liquor, put in a little white wine vinegar, and boil it in a little mace, white pepper, Jamaica pepper, and slic'd ginger; then it is cold put it to the mushrooms, bottle 'em and keep 'em for use. They will keep this way very well, and have more of the taste of mushrooms, but they will not be altogether so white. 408. _To pickle_ POTATOE CRABS. Gather your crabs when they are young, and about the bigness of a large cherry, lie them in a strong salt and water as you do other pickles, let them stand for a week or ten days, then scald them in the same water they lie in twice a day whilst green; make the same pickle for them as you do for cucumbers; be sure you scald them twice or thrice in the pickle and they will keep the better. 409. _To pickle large_ BUTTONS. Take your buttons, clean 'em and cut 'em in three or four pieces, put them into a large sauce-pan to stew in their own liquor, put to them a little Jamaica and whole pepper, a blade or two of mace, and a little salt, cover it up, let it stew over a slow fire whilst you think they are enough, then strain from them their liquor, and put to it a little white wine vinegar or alegar, which you please, give it a boil together, and when it is cold put it to your mushrooms, and keep them for use. You may pickle flaps the same way. 410. _To make_ CATCHUP. Take large mushrooms when they are fresh gathered, cut off the dirty ends, break them small in your hands, put them in a stone-bowl with a handful or two of salt, and let them stand all night; if you don't get mushrooms enough at once, with a little salt they will keep a day or two whilst you get more, so put 'em in a stew-pot, and set them in an oven with household bread; when they are enough strain from 'em the liquor, and let it stand to settle, then boil it with a little mace, Jamaica and whole black pepper, two or three shalots, boil it over a slow fire for an hour, when it is boiled let it stand to settle, and when it is cold bottle it; if you boil it well it will keep a year or two; you must put in spices according to the quantity of your catchup; you must not wash them, nor put to them any water. 411. _To make_ MANGO _of_ CUCUMBERS _or_ SMALL MELONS. Gather cucumbers when they are green, cut a bit off the end and take out all the meat; lie them in a strong salt and water, let them lie for a week or ten days whilst they be yellow, then scald them in the same salt and water they lie in whilst green, then drain from them the water; take a little mustard-seed, a little horse-radish, some scraped and some shred fine, a handful of shalots, a claw or two of garlick if you like the taste, and a little shred mace; take six or eight cucumbers shred fine, mix them amongst the rest of the ingredients, then fill your melons or cucumbers with the meat, and put in the bits at the ends, tie them on with a string, so as will well cover them, and put into it a little Jamaica and whole pepper, a little horse-radish and a handful or two of mustard-seed, then boil it, and pour it upon your mango; let it stand in the corner end two or three days, scald them once a day, and then tie them up for use. 412. _To pickle_ GARKINS. Take garkins of the first growth, pick 'em clean, put 'em in a strong salt and water, let 'em lie a week or ten days whilst they be throughly yellow, then scald them in the same salt and water they lie in, scald them once a day, and let them lie whilst they are green, the set them in the corner end close cover'd. 413. _To make_ PICKLE _for your_ Cucumbers. Take a little alegar, (the quantity must be equal to the quantity of your cucumbers, and so must your seasoning) a little pepper, a little Jamaica and long pepper, two or three shalots, a little horse-radish scraped or sliced, and little salt and a bit of allum, boil them altogether, and scald your cucumbers two or three times with your pickle, so tie them up for use. 414. _To pickle_ COLLIFLOWER _white_. Take the whitest colliflower you can get, break it in pieces the bigness of a mushroom; take as much distill'd vinegar as will cover it, and put to it a little white pepper, two or three blades of mace, and a little salt, then boil it and pour it on your colliflowers three times, let it be cold, then put it into your glasses or pots, and wet a bladder to tie over it to keep out the air. 415. _To pickle_ Red Cabbage. Take a red cabbage, chuse it a purple red, for the light red never proves a good colour; so take your cabbage and shred it in very thin slices, season it with pepper and salt very well, let it lie all night upon a broad tin, or a dripping-pan; take a little alegar, put to it a little Jamaica pepper, and two or three rases of ginger, boil them together, and when it is cold pour it upon your cabbage, and in two or three days time it will be fit for use. You may throw a little colliflower among it, and it will turn red. 416. _To pickle_ Colliflower _another Way_. Take the colliflower and break it in pieces the bigness of a mushroom, but leave on a short stalk with the head; take some white wine vinegar, into a quart of vinegar, put six-pennyworth of cochineal beat well, also a little Jamaica and whole pepper, and a little salt, boil them in vinegar, pour it over the colliflower hot, and let it stand two or three days close covered up; you may scald it once in three days whilst it be red, when it is red take it out of pickle, and wash the cochineal off in the pickle, so strain it through a hair sieve, and let it stand a little to settle, then put it to your colliflower again, and tie it up for use; the longer it lies in the pickle the redder it will be. 417. _To pickle_ WALNUTS _white_. Take walnuts when they are at full growth and can thrust a pin through them, the largest sort you can get, pare them, and cut a bit off one end whilst you see the white, so you must pare off all the green, if you cut through the white to the kernel they will be spotted, and put them in water as you pare them; you must boil them in salt and water as you do mushrooms, and will take no more boiling than a mushroom; when they are boiled lay them on a dry cloth to drain out of the water, then put them into a pot, and put to them as much distill'd vinegar as will cover them, let them lie two or three days; then take a little more vinegar, put to it a few blades of mace, a little white pepper and salt, boil 'em together, when it is cold take your walnuts out of the other pickle and put into that, let them lie two or three days, pour it from them, give it another boil and skim it, when it is cold put to it your walnuts again, put them into a bottle, and put over them a little sweet oil, cork them up, and set them in a cool place; if your vinegar be good they will keep as long as the mushrooms. 418. _To pickle_ BARBERRIES. Take barberries when full ripe, put them into a pot, boil a strong salt and water, then pour it on them boiling hot. 419. _To make_ BARLEY-SUGAR. Boil barley in water, strain it through a hair-sieve, then put the decoction into clarified sugar brought to a candy height, or the last degree of boiling, then take it off the fire, and let the boiling settle, then pour it upon a marble stone rubb'd with the oil of olives, when it cools and begins to grow hard, cut it into pieces, and rub it into lengths as you please. 420. _To pickle_ PURSLAIN. Take the thickest stalks of purslain, lay them in salt and water six weeks, then take them out, put them into boiling water, and cover them well; let them hang over a slow fire till they be very green, when they are cold put them into pot, and cover them well with beer vinegar, and keep them covered close. 421. _To make_ PUNCH _another Way_. Take a quart or two of sherbet before you put in your brandy, and the whites of four or five eggs, beat them very well, and set it over the fire, let it have a boil, then put it into a jelly bag, so mix the rest of your acid and brandy together, (the quantity you design to make) heat it and run it all through your jelly bag, change it in the running off whilst it look fine; let the peel of one or two lemons lie in the bag; you may make it the day before you use it, and bottle it. 422. _To make new_ COLLEGE PUDDINGS. Grate an old penny loaf, put to it a like quantity of suet shred, a nutmeg grated, a little salt and some currans, then beat some eggs in a little sack and sugar, mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey's egg, but a little flatter; take a pound of butter, put it in a dish or stew-pan, and set it over a clear fire in a chafing-dish, and rub your butter about the dish till it is melted, then put your puddings in, and cover the dish, but often turn your puddings till they are brown alike, and when they are enough grate some sugar over them, and serve them up hot. For a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings. 423. _To make a_ CUSTARD PUDDING. Take a pint of cream, mix it with six eggs well beat, two spoonfuls of flour, half a nutmeg grated, a little salt and sugar to your taste; butter your cloth, put it in when the pan boils, baste it just half an hour, and melt butter for the sauce. 424. _To make_ FRYED TOASTS. Chip a manchet very well, and cut it round ways in toasts, then take cream and eight eggs seasoned with sack, sugar, and nutmeg, and let these toasts steep in it about an hour, then fry them in sweet butter, serve them up with plain melted butter, or with butter, sack and sugar as you please. 425. _To make_ SAUCE _for_ Fish or Flesh. Take a quart of vinegar or alegar, put it into a jug, then take Jamaica pepper whole, some sliced ginger and mace; a few cloves, some lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight anchovies, and two or three spoonfuls of shred capers, put all those in a linen bag, and put the bag into your alegar or vinegar, stop the jug close, and keep it for use. A spoonful cold is an addition to sauce for either fish or flesh. 426. _To make a_ savoury Dish of VEAL. Cut large collops of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs, season them with nutmeg, mace, pepper and salt, then make forc'd-meat with some of your veal, beef-suit, oysters chop'd, and sweet herbs shred fine, and the above spice, strow all these over your collops, roll and tie them up, put them on skewers, tie them to a spit and roast them; and to the rest of your forc'd-meat add the yolk of an egg or two, and make it up in balls and fry them, put them in a dish with your meat when roasted, put a little water in the dish under them, and when they are enough put to it an anchovy, a little gravy, a spoonful of white wine, and thicken it up with a little flour and butter, so fry your balls and lie round the dish, and serve it up. This is proper for a side-dish either at noon or night. 427. _To make_ FRENCH BREAD. Take half a peck of fine flour, the yolks of six eggs and four whites, a little salt, a pint of ale yeast, and as much new milk made warm as will make it a thin light paste, stir it about with your hand, but be sure you don't knead them; have ready six wooden quarts or pint dishes, fill them with the paste, (not over full) let them stand a quarter of an hour to rise, then turn them out into the oven, and when they are baked rasp them. The oven must be quick. 428. _To make_ GINGER-BREAD _another Way_. Take three pounds of fine flour, and the rind of a lemon dried and beaten to powder, half a pound of sugar, or more if you like it, a little butter, and an ounce and a half of beaten ginger, mix all these together and wet it pretty stiff with nothing but treacle; make it into rolls or cakes which you please; if you please you may add candid orange peel and citron; butter your paper to bake it on, and let it be baked hard. 429. _To make_ QUINCE CREAM. Take quinces when they are full ripe, cut them in quarters, scald them till they be soft, pare them, and mash the clear part of them, and the pulp, and put it through a sieve, take an equal weight of quince and double refin'd sugar beaten and sifted; and the whites of eggs beat till it is as white as snow, then put it into dishes. You may do apple cream the same way. 430. _To make_ CREAM _of any preserved Fruit_. Take half a pound of the pulp of any preserved fruit, put it in a large pan, put to it the whites of two or three eggs, beat them well together for an hour, then with a spoon take off, and lay it heaped up high on the dish and salver without cream, or put it in the middle bason. Rasberries will not do this way. 431. _To dry_ PEARS _or_ PIPPENS _without Sugar_. Take pears or apples and wipe them clean, take a bodkin and run it in at the head, and out at the stalk, put them in a flat earthen pot and bake them, but not too much; you must put a quart of strong new ale to half a peck of pears, tie twice papers over the pots that they are baked in, let them stand till cold then drain them, squeeze the pears flat, and the apples, the eye to the stalk, and lay 'em on sieves with wide holes to dry, either in a stove or an oven not too hot. 432. _To preserve_ MULBERRIES _whole_. Set some mulberries over the fire in a skellet or preserving pan, draw from them a pint of juice when it is strain'd; then take three pounds of sugar beaten very fine, wet the sugar with the pint of juice, boil up your sugar and skim it, put in two pounds of ripe mulberries, and let them stand in the syrrup till they are throughly warm, then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the syrrup till next day, then boil them gently again; when the syrrup is pretty thick and well stand in round drops when it is cold, they are enough, so put all in a gally-pot for use. 433. _To make_ ORANGE CAKES. Cut your oranges, pick out the meat and juice free from the strings and seeds, set it by, then boil it, and shift the water till your peels are tender, dry them with a cloth, mince them small, and put them to the juice; to a pound of that weigh a pound and a half of double refin'd sugar; dip your lumps of sugar in water, and boil it to a candy height, take it off the fire and put in your juice and peel, stir it well, when it is almost cold put it into a bason, and set it in a stove, then lay it thin on earthen plates to dry, and as it candies fashion it with a knife, and lay them on glasses; when your plate is empty, put more out of your bason. 434. _To dry_ APRICOCKS _like_ PRUNELLOS. Take a pound of apricocks before they be full ripe, cut them in halves or quarters, let them boil till they be very tender in a thin syrrup, and let them stand a day or two in the stove, then take them out of the syrrup, lay them to dry till they be as dry as prunellos, then box 'em, if you please you may pare them. You may make your syrrup red with the juice of red plumbs. 435. _To preserve great white_ PLUMBS. To a pound of white plumbs take three quarters of a pound of double refin'd sugar in lumps, dip your sugar in water, boil and skim it very well, slit your plumbs down the seam; and put them into the syrrup with the slit downwards; let them stew over the fire a quarter of an hour, skim them very well, then take them off, and when cold cover them up; turn them in the syrrup two or three times a day for four or five days, then put them into pots and keep them for use. 436. _To make_ Gooseberry Wine _another Way_. Take gooseberries when they are full ripe, pick and beat them in a marble mortar; to every quart of berries put a quart of water, and put them into a tub and let them stand all night, then strain them through a hair-sieve, and press them very well with your hand; to every gallon of juice put three pounds of four-penny sugar; when your sugar is melted put it into the barrel, and to as many gallons of juice as you have, take as many pounds of Malaga raisins, chop them in a bowl, and put them in the barrel with the wine; be sure let not your barrel be over full, so close it up, let it stand three months in the barrel, and when it is fine bottle it, but not before. 437. _To pickle_ NASTURTIUM BUDS. Gather your little nobs quickly after the blossoms are off, put them in cold water and salt three days, shifting them once a day; then make a pickle for them (but don't boil them at all) of some white wine, and some white wine vinegar, shalot, horse-radish, whole pepper and salt, and a blade or two of mace; then put in your seeds, and stop 'em close up. They are to be eaten as capers. 438. _To make_ ELDER-FLOWER WINE. Take three or four handfuls of dry'd elder-flowers, and ten gallons of spring water, boil the water, and pour in scalding hot upon the flowers, the next day put to every gallon of water five pounds of Malaga raisins, the stalks being first pick'd off, but not wash'd, chop them grosly with a chopping knife, then put them into your boiled water, stir the water, raisins and flowers well together, and do so twice a day for twelve days, then press out the juice clear as long as you can get any liquor; put it into a barrel fit for it, stop it up two or three days till it works, and in a few days stop it up close, and let it stand two or three months, then bottle it. 439. _To make_ PEARL BARLEY PUDDING. Take half a pound of pearl barley, cree it in soft water, and shift it once or twice in the boiling till it be soft; take five eggs, put to them a pint of good cream, and half a pound of powder sugar, grate in half a nutmeg, a little salt, a spoonful or two of rose-water, and half a pound of clarified butter; when your barley is cold mix them altogether, so bake it with a puff-paste round your dish-edge. Serve it up with a little rose-water, sugar and butter for your sauce. 440. _To make_ Gooseberry Vinegar _another Way_. Take gooseberries when they are full ripe, bruise them in a marble mortar or wooden bowl, and to every upheap'd half peck of berries take a gallon of water, put it to them in the barrel, let it stand in a warm place for two weeks, put a paper on the top of your barrel, then draw it off, wash out the barrel, put it in again, and to every gallon add a pound of coarse sugar; set it in a warm place by the fire, and let it stand whilst christmas. 441. _To preserve_ APRICOCKS _green_. Take apricocks when they are young and tender, coddle them a little, rub them with a coarse cloth to take off the skin, and throw them into water as you do them, and put them in the same water they were coddled in, cover them with vine leaves, a white paper, or something more at the top, the closer you keep them the sooner they are green; be sure you don't let them boil; when they are green weigh them, and to every pound of apricocks take a pound of loaf sugar, put it into a pan, and to every pound of sugar a jill of water, boil your sugar and water a little, and skim it, then put in your apricocks, let them boil together whilst your apricocks look clear, and your syrrup thick, skim it all the time it is boiling, and put them into a pot covered with a paper dip'd in brandy. 442. _To make_ ORANGE CHIPS _another Way_. Pare your oranges, not over thin but narrow, throw the rinds into fair water as you pare them off, then boil them therein very fast till they be tender, filling up the pan with boiling water as it wastes away, then make a thin syrrup with part of the water they are boiled in, put in the rinds, and just let them boil, then take them off, and let them lie in the syrrup three or four days, then boil them again till you find the syrrup begin to draw between your fingers, take them off from the fire and let them drain thro' your cullinder, take out but a few at a time, because if they cool too fast it will be difficult to get the syrrup from them, which must be done by passing every piece of peel through your fingers, and lying them single on a sieve with the rind uppermost, the sieve may be set in a stove, or before the fire; but in summer the sun is hot enough to dry them. Three quarters of a pound of sugar will make syrrup to do the peels of twenty-five oranges. 443. _To make_ MUSHROOM POWDER. Take about half a peck of large buttons or slaps, clean them and set them in an earthen dish or dripping pan one by one, let them stand in a slow oven to dry whilst they will beat to powder, and when they are powdered sift them through a sieve; take half a quarter of a ounce of mace, and a nutmeg, beat them very fine, and mix them with your mushroom powder, then put it into a bottle, and it will be fit for use. You must not wash your mushrooms. 444. _To preserve_ APRICOCKS _another Way_. Take your apricocks before they are full ripe, pare them and stone them, and to every pound of apricocks take a pound of lump loaf sugar, put it into your pan with as much water as will wet it; to four pounds of sugar take the whites of two eggs beat them well to a froth, mix them well with your sugar whilst it be cold, then set it over the fire and let it have a boil, take it off the fire, and put in a spoonful or two of water, then take off the skim, and do so three or four times whilst any skim rises, then put in your apricocks, and let them have a quick boil over the fire, then take them off and turn them over, let them stand a little while covered, and then set them on again, let them have another boil and skim them, then take them out one by one; set on your syrrup again to boil down, and skim it, then put in your apricocks again, and let them boil whilst they look clear, put them in pots, when they are cold cover them over with a paper dipt in brandy, and tie another paper at the top, set them in a cool place, and keep them for use. 445. _To pickle_ MUSHROOMS _another Way_. When you have cleaned your mushrooms put them into a pot, and throw over them a handful of salt, and stop them very close with a cloth, and set them in a pan of water to boil about an hour, give them a shake now and then in the boiling, then take them out and drain the liquor from them, wipe them dry with a cloth, and put them up either in white wine vinegar or distill'd vinegar, with spices, and put a little oil on the top. They don't look so white this way, but they have more the taste of mushrooms. 446. _How to fry_ MUSHROOMS. Take the largest and freshest flaps you can get, skin them and take out the gills, boil them in a little salt and water, then wipe them dry with a cloth; take two eggs and beat them very well, half a spoonful of wheat-flour, and a little pepper and salt, then dip in your mushrooms and fry them in butter. They are proper to lie about stew'd mushrooms or any made dish. 447. _How to make an_ ALE POSSET. Take a quart of good milk, set it on the fire to boil, put in a handful or two of breadcrumbs, grate in a little nutmeg, and sweeten it to your taste; take three jills of ale and give it a boil; take the yolks of four eggs, beat them very well, then put to them a little of your ale, and mix all your ale and eggs together; then set it on the fire to heat, keep stirring it all the time, but don't let it boil, if you do it will curdle; then put it into your dish, heat the milk and put it in by degrees; so serve it up. You may make it of any sort of made wine; make it half an hour before you use it, and keep it hot before the fire. 448. _To make_ MINC'D PIES _another Way_. Take half a pound of Jordan almonds, blanch and beat them with a little rose-water, but not over small; take a pound of beef-suet shred very fine, half a pound of apples shred small, a pound of currans well cleaned, half a pound of powder sugar, a little mace shred fine, about a quarter of a pound of candid orange cut in small pieces, a spoonful or two of brandy, and a little salt, so mix them well together, and bake it in a puff-paste. 449. _To make_ SACK POSSET _another Way_. Take a quart of good cream, and boil it with a blade or two of mace, put in about a quarter of a pound of fine powder sugar; take a pint of sack or better, set it over the fire to heat, but don't let it boil, then grate in a little nutmeg, and about a quarter of a pound of powder sugar; take nine eggs, (leave out six of the whites and strains) beat 'em very well, then put to them a little of your sack mix the sack and eggs very well together, then put to 'em the rest of your sack, stir it all the time you are pouring it in, set it over a slow fire to thicken, and stir it till it be as thick as custard; be sure you don't let it boil, if you do it will curdle, then pour it into your dish or bason; take your cream boiling hot, and pour to your sack by degrees, stirring it all the time you are pouring it in, then set it on a hot-hearth-stone; you must make it half an hour before you use it; before you set on the hearth cover it close with a pewter dish. _To make a_ FROTH _for them_. Take a pint of the thickest cream you can get, and beat the whites of two eggs very well together, take off the cream by spoonfuls, and lie it in a sieve to drain; when you dish up the posset lie over it the froth. 450. _To dry_ CHERRIES _another Way_. Take cherries when full ripe, stone them, and break 'em as little as you can in the stoning; to six pounds of cherries take three pounds of loaf sugar, beat it, lie one part of your sugar under your cherries, and the other at the top, let them stand all night, then put them into your pan, and boil them pretty quick whilst your cherries change and look clear, then let them stand in the syrrup all night, pour the syrrup from them, and put them into a pretty large sieve, and set them either in the sun or before the fire; let them stand to dry a little, then lay them on white papers one by one, let them stand in the sun whilst they be thoroughly dry, in the drying turn them over, then put them into a little box; betwixt every layer of cherries lie a paper, and so do till all are in, then lie a paper at the top, and keep them for use. You must not boil them over long in the syrrup, for if it be over thick it will keep them from drying; you may boil two or three pounds more cherries in the syrrup after. 451. _How to order_ STURGEON. If your sturgeon be alive, keep it a night and a day before you use it; then cut off the head and tail, split it down the back, and cut it into as many pieces as you please; salt it with bay salt and common salt, as you would do beef for hanging, and let it lie 24 hours; then tie it up very tight, and boil it in salt and water whilst it is tender; (you must not boil it over much) when it is boiled throw over it a little salt, and set it by till it be cold. Take the head and split it in two and tye it up very tight; you must boil it by itself, not so much as you did the rest, but salt it after the same manner. 452. _To make the_ PICKLE. Take a gallon of soft water, and make it into a strong brine; take a gallon of stale beer, and a gallon of the best vinegar, and let it boil together, with a few spices; when it is cold put in your sturgeon; you may keep it (if close covered) three or four months before you need to renew the pickle. 453. _To make_ HOTCH-POTCH. Take five or six pounds of fresh beef, put it in a kettle with six quarts of soft water, and an onion; set it on a slow fire, and let it boil til your beef is almost enough; then put in the scrag of a neck of mutton, and let them boil together till the broth be very good; put in two or three handfuls of breadcrumbs, two or three carrots and turnips cut small, (but boil the carrots in water before you put them in, else they will give your broth a taste) with half a peck of shill'd pease, but take up the meat before you put them in, when you put in the pease take the other part of your mutton and cut it in chops, (for it will take no more boiling than the pease) and put it in with a few sweet herbs shred very small, and salt to your taste. You must send up the mutton chops in the dish with the hotch-potch. When there are no pease to be had, you may put in the heads of asparagus, and if there be neither of these to be had, you may shred in a green savoy cabbage. This is a proper dish instead of soop. 454. _To make_ MINC'D COLLOPS. Take two or three pounds of any tender parts of beef, (according as you would have the dish in bigness) cut it small as you would do minc'd veal; take an onion, shred it small, and fry it a light brown, in butter seasoned with nutmeg, pepper and salt, and put it into your pan with your onion, and fry it a little whilst it be a light brown; then put to it a jill of good gravy, and a spoonful of walnut pickle, or a little catchup; put in a few shred capers or mushrooms, thicken it up with a little flour and butter; if you please you may put in a little juice of lemon; when you dish it up, garnish your dish with pickle; and a few forc'd-meat-balls. It is proper for either side-dish or top-dish. 455. _To make white_ Scotch Collops _another Way_. Take two pounds of the solid part of a leg of veal, cut it in pretty thin slices, and season it with a little shred mace and salt, put it into your stew-pan with a lump of butter, set it over the fire, keep it stirring all the time, but don't let it boil; when you are going to dish up the collops, put to them the yolks of two or three eggs, three spoonfuls of cream, a spoonful or two of white wine, and a little juice of lemon, shake it over the fire whilst it be so thick that the sauce sticks to the meat, be sure you don't let it boil. Garnish your dish with lemon and sippets, and serve it up hot. This is proper for either side-dish or top-dish, noon or night. 456. _To make_ VINEGAR _another Way_. Take as many gallons of water as you please, and to every gallon of water put in a pound of four-penny sugar, boil it for half an hour and skim it all the time; when it is about blood warm put to it about three or four spoonfuls of light yeast, let it work in the tub a night and a day, put it into your vessel, close up the top with a paper, and set it as near the fire as you have convenience, and in two or three days it will be good vinegar. 457. _To preserve_ QUINCES _another Way_. Take quinces, pare and put them into water, save all the parings and cores, let 'em lie in the water with the quinces, set them over the fire with the parings and cores to coddle, cover them close up at the top with the parings, and lie over them either a dishcover or pewter dish, and cover them close; let them hang over a very slow fire whilst they be tender; but don't let them boil; when they are soft take them out of the water, and weigh your quinces, and to every pound put a pint of the same water they were coddled in (when strained) and put to your quinces, and to every pound of quinces put a pound of sugar; put them into a pot or pewter flagon, the pewter makes them a much better colour; close them up with a little coarse paste, and set them in a bread oven all night; if the syrrup be too thin boil it down, put it to your quinces, and keep it for use. You may either do it with powder sugar or loaf sugar. 458. _To make_ Almond Cheesecakes _another Way_. Take the peel of two or three lemons pared thick, boil them pretty soft, and change the water two or three times in the boiling; when they are boiled beat them very fine with a little loaf sugar, then take eight eggs, (leaving out six of the whites) half a pound of loaf or powder sugar, beat the eggs and sugar for half an hour, or better; take a quarter of a pound of the best almonds, blanch and beat them with three or four spoonfuls of rose-water, but not over small; take ten ounces of fresh butter, melt it without water, and clear off from it the butter-milk, then mix them altogether very well, and bake them in a slow oven in a puff-paste; before you put them into the tins, put in the juice of half a lemon. When you put them in the oven grate over them a little loaf sugar. You may make them without almonds, if you please. You may make a pudding of the same, only leave out the almonds. _FINIS_. English Housewifry _improved_; OR, A SUPPLEMENT TO MOXON'S COOKERY. CONTAINING, Upwards of Sixty Modern and Valuable RECEIPTS IN PASTRY MADE DISHES PRESERVING MADE WINES, &c. &c. Collected by a PERSON of JUDGMENT. SUPPLEMENT TO MOXON'S Cookery. 1. _A_ GRANADE. Take the caul of a leg of veal, lie it into a round pot; put a layer of the flitch part of bacon at the bottom, then a layer of forc'd-meat, and a layer of the leg part of veal cut as for collops, 'till the pot is fill'd up; which done, take the part of the caul that lies over the edge of the pot, close it up, tie a paper over, and send it to the oven; when baked, turn it out into your dish.--_Sauce_. A good light-brown gravy, with a few mushrooms, morels, or truffles; serve it up hot. 2. _The fine Brown_ JELLY. Boil four calf's feet in six quarts of water 'till it is reduced to three pints, tale off the feet and let the stock cool, then melt it, and have ready in a stew-pan, a spoonful of butter hot, add to it a spoonful of fine flour, stir it with a wood spoon over a stove-fire, 'till it is very brown, but not burnt, then put the jelly out, and let it boil; when cold take off the fat, melt the jelly again and put to it half a pint of red port, the juice and peel of half a lemon, white pepper, mace, a little Jamaica pepper, and a little salt; then have ready the whites of four eggs, well froth'd, and put them into the jelly, (take care the jelly be not too hot when the whites are put in) stir it well together, and boil it over a quick fire one minute, run it thro' a flannel bag and turn it back till it is clear, and what form you would have it, have that ready, pour a little of the jelly in the bottom, it will soon starken; then place what you please in it, either pigeon or small chicken, sweet-bread larded, or pickled smelt or trout, place them in order, and pour on the remainder of the jelly. You may send it up in this form, or turn it into another dish, with holding it over hot water; but not till it is thoroughly hardened. 3. _To make a_ MELLON. Make the leanest forc'd-meat that you can, green it as near the colour of mellon as possible with the juice of spinage, as little of the juice as you can; put several herbs in it, especially parsley, shred fine, for that will help to green it; roll it an inch and a half thick, lay one half in a large mellon mould, well buttered and flowered, with the other half the full size of the mould, sides and all; then put into it as many stew'd oysters as near fills it with liquor sufficient to keep them moist, and close the forc'd-meat well together; close the melon and boil it till you think it is enough; then make a small hole (if possible not to be perceived) pour in a little more of the liquor that the oysters were stew'd in hot, and serve it up with hot sauce in the dish. It must be boiled in a cloth, and is either for a first or second course. 4. _Hot_ CHICKEN PIE. Order the chickens as for fricassy, and form the pie deep, lay in the bottom a mince-meat made of the chicken's livers, ham, parsley and yolks of eggs; season with white pepper, mace, and a little salt; moisten with butter, then lay the chicken above the minc'd meat, and a little more butter; cover the pie and bake it two hours; when baked take off the fat, and add to it white gravy, with a little juice of lemon. Serve this up hot. 5. SHEEP'S RUMPS _with_ Rice. Stew the rumps very tender, then take 'em out to cool, dip them in egg and bread-crumbs, and fry them a light brown; have ready half a pound of rice, well wash'd and pick'd, and half a pound of butter; let it stew ten minutes in a little pot; then add a pint of good gravy to the rice and butter, and let it stew half an hour longer; have ready six onions boil'd very tender, and six yolks of boil'd eggs, stick them with cloves; then place the sheep rumps on the dish, and put round them the rice as neatly as you can; place the onions and eggs over the rice, so serve it up hot. 6. SHEEP'S TONGUES _broil'd_. The tongues being boil'd, put a lump of butter in a stew-pan, with parsley and green onions cut small; then split the tongues, but do not part them, and put them in the pan, season them with pepper, herbs, mace, and nutmeg; set them a moment on the fire, and strow crumbs of bread on them; let them be broil'd and dish them up, with a high gravy sauce. 7. _To lard_ OYSTERS. Make a strong essence of ham and veal, with a little mace; then lard the large oysters with a fine larding pin; put them, with as much essence as will cover them, into a stew-pan; let them stew and hour, or more, over a slow fire. They are used for garnishing, but when you make a dish of them, squeeze in a Seville orange. 8. VEAL COULEY. Take a little lean bacon and veal, onion, and the yellow part of a carrot, put it into a stew-pan; set it over a slow fire, and let it simmer till the gravy is quite brown, then put in small gravy, or boiling water; boil it a quarter of an hour, and then it is ready for use. Take two necks of mutton, bone them, lard one with bacon, the other with parsley; when larded, put a little couley over a slow stove, with a slice of lemon whilst the mutton is set, then skewer it up like a couple of rabbits, put it on the spit and roast it as you would any other mutton; then serve it up with ragoo'd cucumbers. This will do for first course; bottom dish. 9. _The_ MOCK TURTLE. Take a fine large calf's head, cleans'd well and stew'd very tender, a leg of veal twelve pounds weight, leave out three pounds of the finest part of it; then take three fine large fowls, (bone them, but leave the meat as whole as possible,) and four pounds of the finest ham sliced; then boil the veal, fowls bones, and the ham in six quarts of water, till it is reduced to two quarts, put in the fowl and the three pounds of veal, and let them boil half an hour; take it off the fire and strain the gravy from it; add to the gravy three pints of the best white wine, boil it up and thicken it; then put in the calf's-head; have in readiness twelve large forc'd-meat-balls, as large as an egg, and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen. 10. _To dress_ OX LIPS. Take three or four ox lips, boil them as tender as possible, dress them clean the day before they are used; then make a rich forc'd-meat of chicken or half-roasted rabbits, and stuff the lips with it; they will naturally turn round; tie them up with pack-thread and put them into gravy to stew; they must stew while the forc'd-meat be enough. Serve them up with truffles, morels, mushrooms, cockscombs, forc'd-meat balls, and a little lemon to your taste. This is a top-dish for second, or side dish for first course. 11. _To make_ POVERADE. Take a pint of good gravy, half a jill of elder vinegar, six shalots, a little pepper and salt, boil all these together a few minutes, and strain it off. This is a proper sauce for turkey, or any other sort of white fowls. 12. _To pot_ PARTRIDGES. Take the partridges and season them well with mace, salt and a little pepper; lie 'em in the pot with the breast downwards, to every partridge put three quarters of a pound of butter, send them to the oven, when baked, drain them from the butter and gravy, and add a little more seasoning, then put them close in the pot with the breasts upwards, and when cold, cover them well with the butter, suit the pot to the number of the partridges to have it full. You may pot any sort of moor game the same way. 13. _To pot_ PARTRIDGES _another Way_. Put a little thyme and parsley in the inside of the partridges, season them with mace, pepper and salt; put them in the pot, and cover them with butter; when baked, take out the partridges, and pick all the meat from the bones, lie the meat in a pot (without beating) skim all the butter from the gravy, and cover the pot well with the butter. 14. _To pot_ CHARE. Scrape and gut them, wash and dry them clean, season them with pepper, salt, mace, and nutmeg; let the two last seasonings be higher than the other; put a little butter at the bottom of the pot, then lie in the dish, and put butter at the top, three pounds of butter to four pounds of chare; when they are baked (before they are cold) pour off the gravy and butter, put two or three spoonfuls of butter into the pot you keep them in, then lie in the dish, scum the butter clean from the gravy, and put the butter over the dish, so keep it for use. 15. SALMON _en_ Maigre. Cut some slices of fresh salmon the thickness of your thumb, put them in a stew-pan with a little onion, white pepper and mace, and a bunch of sweet herbs, pour over it half a pint of white wine, half a jill of water, and four ounces of butter (to a pound and half of salmon;) cover the stew-pot close, and stew it half an hour; then take out the salmon, and place it on the dish; strain off the liquor, and have ready craw-fish, pick'd from the shell, or lobster cut in small pieces; pound the shells of the craw-fish, or the seeds of the lobster, and give it a turn in the liquor; thicken it, and serve it up hot with the craw-fish, or lobster, over the salmon. Trouts may be done the same way, only cut off their heads. 16. LOBSTER A'L'ITALIENNE. Cut the tail of the lobster in square pieces, take the meat out of the claws, bruise the red part of the lobster very fine, stir it in a pan with a little butter, put some gravy to it; strain it off while hot, then put in the lobster with a little salt; make it hot, and send it up with sippets round your dish. 17. _To do_ CHICKENS, _or any_ FOWL'S FEET. Scald the feet till the skin will come off, then cut off the nails; stew them in a pot close cover'd set in water, and some pieces of fat meat till they are very tender; when you set them on the fire, put to them some whole pepper, onion, salt, and some sweet herbs; when they are taken out, wet them over with the yolk of an egg, and dridge them well with bread-crumbs; so fry them crisp. 18. LARKS _done in_ JELLY. Boil a knuckle of veal in a gallon of water till it is reduced to three pints, (it must not be covered but done over a clear fire) scum it well and clarify it, then season the larks with pepper and salt, put them in a pot with butter, and send them to the oven; when baked take them out of the butter whilst hot, take the jelly and season it to your taste with pepper and salt; then put the jelly and larks into a pan together, and give them a scald over the fire; so lie them in pots and cover them well with jelly. When you use them, turn them out of the pots, and serve them up. 19. _The Fine_ CATCHUP. Take three quarts of red port, a pint of vinegar, one pound of anchovies unwash'd, pickle and altogether, half an ounce of mace, ten cloves, eight races of ginger, one spoonful of black pepper, eight ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and four shalots; stew these in a pot, within a kettle of water, one full hour, then strain it thro' a close sieve, and when it is cold bottle it; shake it well before you bottle it, that the sediment may mix. You may stew all the ingredients over again, in a quart of wine for present use. 20. WALNUT CATCHUP. Take the walnuts when they are ready for pickling, beat them in a mortar, and strain the juice thro' a flannel bag; put to a quart of juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a quarter of an ounce of mace, two nutmegs sliced, one ounce of black pepper, twenty four cloves, and the peels of two Seville oranges, pared so thin that no white appears, boil it over a slow fire very well, and scum it as it boils; let it stand a week or ten days cover'd very close, then pour it thro' the bag, and bottle it. 21. _A very good_ White _or_ Almond Soop. Take veal, fowl, or any white meat, boiled down with a little mace, (or other spice to your taste) let these boil to mash, then strain off the gravy; take some of the white fleshy part of the meat and rub it thro' a cullender; have ready two ounces of almonds beat fine, rub these thro' the cullender, then put all into the gravy, set it on the fire to thicken a little, and stir in it two or three spoonfuls of cream, and a little butter work'd in flour; then have ready a French roll crisp'd for the middle, and slips of bread cut long like Savoy biskets. Serve it up hot. 22. ALMOND PUDDING. Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins. The above are very good put in skins. 23. ALMOND PUDDING _another Way_. Boil a quart of cream, when cold, mix in the whites of seven eggs well beat; blanch five ounces of almonds, beat them with rose or orange-flower water, mix in the eggs and cream; sweeten it to your taste with fine powder sugar, then mix in a little citron or orange, put a thin paste at the bottom, and a thicker round the edge of the dish. Bake in a slow oven.--Sauce. Wine and sugar. 24. Almond Cheesecakes _another Way_. Six ounces of almonds, blanch'd and beat with rose-water; six ounces of butter beat to cream; half a pound of fine sugar; six eggs well beat, and a little mace. Bake these in little tins, in cold butter paste. 25. _A_ LEMON PUDDING _another Way_. Take a quarter of a pound of almonds, three quarters of a pound of sugar, beat and searc'd, half a pound of butter; beat the almonds with a little rose-water, grate the rinds of two lemons, beat eleven eggs, leave out two whites, melt the butter an stir it in; when the oven is ready mix all these well together, with the juice of one or two lemons to your taste; put a thin paste at the bottom, and a thicker round the edge of the dish. Sauce. Wine and sugar. 26. POTATOE PUDDING _another Way_. Take three quarters of a pound of potatoes, when boil'd and peel'd, beat them in a mortar with a quarter of a pound of suet or butter, (if butter, melt it) a quarter of a pound of powder sugar, five eggs well beat, a pint of good milk, one spoonful of flour, a little mace or cinnamon, and three spoonfuls of wine or brandy; mix all these well together, and bake it in a pretty quick oven. Sauce. Wine and butter. 27. CARROT PUDDING _another Way_. Take half a pound of carrots, when boil'd and peel'd, beat them in a mortar, two ounces of grated bread, a pint of cream, half a pound of suet or marrow, a glass of sack, a little cinnamon, half a pound of sugar, six eggs well beat, leaving out three of the whites, and a quarter of a pound of macaroons; mix all well together; puff-paste round the dish-edge. Sauce. Wine and sugar. 28. WHITE POTT _another Way_. A layer of white bread cut thin at the bottom of the dish, a layer of apples cut thin, a layer of marrow or suet, currans, raisins, sugar and nutmeg, then the bread, and so on, as above, till the dish is fill'd up; beat four eggs, and mix them with a pint of good milk, a little sugar and nutmeg, and pour it over the top. This should be made three or four hours before it is baked. Sauce. Wine and butter. 29. HUNTING PUDDING _another Way_. Take a pound of grated bread, a pound of suet and a pound of currans, eight eggs, a glass of brandy, a little sugar, and a little beat cinnamon; mix these well together, and boil it two hours at the least. 30. ALMOND BISKETS. Blanch a pound of almonds, lie them in water for three or four hours, dry them with a cloth, and beat them fine with eight spoonfuls of rose or orange-flower water; then boil a pound of fine sugar to wire-height, and stir in the almonds, mix them well over the fire; but do not let them boil; pour them into a bason, and beat them with a spoon 'till quite cold; then beat six whites of eggs, a quarter of a pound of starch, beat and searc'd, beat the eggs and starch together, 'till thick; stir in the almonds, and put them in queen-cake tins, half full, dust them over with a little searc'd sugar; bake 'em in a slow oven, and keep them dry. 31. _To make_ ALMOND BUTTER _another Way_. Take a quart of cream, six eggs well beat, mix them and strain them into a pan, keep it stirring on the fire whilst it be ready to boil; then add a jack of sack, keeping it stirring till it comes to a curd; wrap it close in a cloth till the whey be run from it; then put the curd into a mortar, and beat it very fine, together with a quarter of a pound of blanch'd almonds, beaten with rose-water, and half a pound of loaf sugar; When all these are well beaten together, put it into glasses. This will keep a fortnight. 32. APRICOCK JUMBALLS. Take ripe apricocks, pare, stone, and beat them small, then boil them till they are thick, and the moisture dry'd up, then take them off the fire, and beat them up with searc'd sugar, to make them into pretty stiff paste, roll them, without sugar, the thickness of a straw; make them up in little knots in what form you please; dry them in a stove or in the sun. You may make jumballs of any sort of fruit the same way. 33. BURNT CREAM. Boil a stick of cinnamon in a pint of cream, four eggs well beat, leaving out two whites, boil the cream and thicken it with the eggs as for a custard; then put it in your dish, and put over it half a pound of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it over the top till the sugar be brown. So serve it up. 34. _Little_ PLUMB CAKES. Take two pounds of flour dry'd, three pounds of currans well wash'd, pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a jack of cream, and one spoonful of orange-flower or rose-water; two nutmegs grated, one pound of butter wash'd in rose-water and rub'd into the flour, and one pound of loaf sugar searc'd, mix all well together, and put in the currans; butter the tins and bake them in a quick oven; half an hour will bake it. 35. York GINGER-BREAD _another Way_. Take two pounds and a half of stale bread grated fine, (but not dry'd) two pound of fine powder sugar, an ounce of cinnamon, half an ounce of mace, half an ounce of ginger, a quarter of an ounce of saunders, and a quarter of a pound of almonds; boil the sugar, saunders, ginger, and mace in half a pint of red wine; then put in three spoonfuls of brandy, cinnamon, and a quarter of an ounce of cloves; stir in half the bread on the fire, but do not let it boil; pour it out, and work in the rest of the bread with the almonds; then smother it close half an hour; print it with cinnamon and sugar search'd, and keep it dry. 36. GINGER-BREAD _in little Tins_. To three quarters of a pound of flour, put half a pound of treacle, one pound of sugar, and a quarter of a pound of butter; mace, cloves, and nutmeg, in all a quarter of an ounce; a little ginger, and a few carraway seeds; melt the butter in a glass of brandy, mix altogether with one egg; then butter the tins, and bake them in a pretty quick oven. 37. OAT-MEAL CAKES. Take a peck of fine flour, half a peck of oat-meal, and mix it well together; put to it seven eggs well beat, three quarts of new milk, a little warm water, a pint of sack, and a pint of new yeast; mix all these well together, and let it stand to rise; then bake them. Butter the stone every time you lie on the cakes, and make them rather thicker than a pan-cake. 38. BATH CAKES. Take two pounds of flour, a pound of sugar, and a pound of butter; wash the butter in orange-flower water, and dry the flour; rub the butter into the flour as for puff-paste, beat three eggs fine in three spoonfuls of cream, and a little mace and salt, mix these well together with your hand, and make them into little cakes; rub them over with white of egg, and grate sugar upon them; a quarter of an hour will bake them in a slow oven. 39. _A Rich White_ PLUMB-CAKE. Take four pounds of flour dry'd, two pounds of butter, one pound and a half of double refin'd sugar beat and searc'd, beat the butter to cream, then put in the sugar and beat it well together; sixteen eggs leaving out four yolks; a pint of new yeast; five jills of good cream, and one ounce of mace shred; beat the eggs well and mix them with the butter and sugar; put the mace in the flour; warm the cream, mix it with the yeast, and run it thro' a hair sieve, mix all these into a paste; then add one pound of almonds blanch'd and cut small, and six pounds of currans well wash'd, pick'd and dry'd; when the oven is ready, stir in the currans, with one pound of citron, lemon or orange; then butter the hoop and put it in. This cake will require two hours and a half baking in a quick oven. 40. _An_ ISING _for the_ CAKE. One pound and a half of double-refin'd sugar, beat and searc'd; the whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in rose or orange-flower water; two ounces of starch, beat fine with a little powder-blue (which adds to the whiteness) while the cake is baking beat the ising and lie it on with a knife as soon as the cake is brought from the oven. 41. LEMON BRANDY. Pour a gallon of brandy into an earthen pot, put to it the yellow peel of two dozen lemons, let it stand two days and two nights, then pour two quarts of spring water into a pan and dissolve in it two pounds of refin'd loaf sugar, boil it a quarter of an hour, and put it to the brandy; then boil and scum three jills of blue milk, and mix all together, let it stand two days more, then run it thro' a flannel bag, or a paper within a tunnel, and bottle it. 42. _To make_ RATIFEE _another Way_. Take a hundred apricocks stones, break them, and bruise the kernels, then put them in a quart of the best brandy; let them stand a fortnight; shake them every day; put to them six ounces of white sugar-candy, and let them stand a week longer; then put the liquor thro' a jelly bag, and bottle it for use. 43. _To preserve_ GRAPES _all Winter_. Pull them when dry, dip the stalks about an an inch of boiling water, and seal the end with wax; chop wheat straw and put a little at the bottom of the barrel, then a layer of grapes, and a layer of straw, 'till the barrel is fill'd up; do not lie the bunches too near one another; stop the barrel close, and set it in a dry place; but not any way in the sun. 44. _To preserve_ GRAPES _another Way_. Take ripe grapes and stone them; to every pound of grapes take a pound of double-refined sugar; let them stand till the sugar is dissolved; boil them pretty quick till clear; then strain out the grapes, and add half a pound of pippen jelly, and half a pound more sugar; boil and skim it till a jelly; put in the grapes to heat; afterwards strain them out, and give the jelly a boil; put it to the grapes and stir it till near cold; then glass it. 45. BARBERRY CAKES. Draw off the juice as for curran jelly, take the weight of the jelly in sugar, boil the sugar to sugar again; then put in the jelly, and keep stirring till the sugar is dissolved; let it be hot, but not boil; then pour it out, and stir it three or four times; when it is near cold drop it on glasses in little cakes, and set them in the stove. If you would have them in the form of jumballs, boil the sugar to a high candy, but not to sugar again, and pour it on a pie plate; when it will part from the plate cut it, and turn them into what form you please. 46. BARBERRY DROPS. When the barberries are full ripe, pull 'em off the stalk, put them in a pot, and boil them in a pan of water till they are soft, then pulp them thro' a hair-sieve, beat and searce the sugar, and mix as much of the searc'd sugar with the pulp, as will make it of the consistance of a light paste; then drop them with a pen-knife on paper (glaz'd with a slight stone) and set them within the air of the fire for an hour, then take them off the paper and keep them dry. 47. _To candy_ ORANGES _whole another Way_. Take the Seville oranges, pare off the red as thin as you can, then tie them in a thin cloth (with a lead weight to keep the cloth down) put 'em in a lead or cistern of river water, let them lie five or six days, stirring 'em about every day, then boil them while they are very tender, that you may put a straw thro' them; mark them at the top with a thimble, cut it out, and take out all the inside very carefully, then wash the skins clean in warm water, and set them to drain with the tops downwards; fine the sugar very well, and when it is cold put in the oranges; drain the syrrup from the oranges, and boil it every day till it be very thick, then once a month; one orange will take a pound of sugar. 48. _To candy_ GINGER. Take the thickest races of ginger, put them them in an earthen pot, and cover them with river water; put fresh water to them every day for a fortnight; then tie the ginger in a cloth, and boil it an hour in a large pan of water; scrape off the brown rind, and cut the inside of the races as broad and thin as you can, one pound of ginger will take three pounds of loaf sugar; beat and searce the sugar, and put a layer of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen bowl, having sugar at the top; stir it well every other day for a fortnight, then boil it over a little charcoal; when it is candy-height take it out of the pan as quick as you can with a spoon, and lie it in cakes on a board; when near cold take them off and keep them dry. 49. _To preserve_ WINE-SOURS. Take wine-sours and loaf sugar an equal weight, wet the sugar with water; the white of one egg will fine four pounds of sugar, and as the scum rises throw on a little water; then take off the pan, let it stand a little to settle and skim it; boil it again while any scum rises; when it is clear and a thick syrrup, take it off, and let it stand till near cold; then nick the plumbs down the seam, and let them have a gentle heat over the fire; take the plumbs and syrrup and let them stand a day or two, but don't cover them; then give them another gentle heat; let them stand a day longer, and heat them again; take the plumbs out out and drain them, boil the syrrup and skim it well, then put the syrrup on the winesours, and when cold, put them into bottles or pots, tie a bladder close over the top, so keep them for use. 50. CURRAN JELLY. Take eight pounds of ripe, pick'd fruit, put these into three pounds of sugar boil'd candy height, and so let these simmer till the jelly will set; then run it off clear thro' a flannel bag, and glass it up for use. This never looks blue, nor skims half so much, as the other way. 51. _To preserve red or white_ CURRANS _whole_. Pick two pounds of currans from the stalks, then take a pound and a half of loaf sugar, and wet it in half a pint of curran juice, put in the berries, and boil them over a slow fire till they are clear; when cold put them in small berry bottles, with a little mutton suet over them. 52. SYRRUP OF POPPIES. Take two pounds of poppy flowers, two ounces of raisins, shred them, and to every pound of poppies put a quart of boiling water, half an ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let these stand twelve hours to infuse, then strain off the liquor, and put it upon the same quantity of poppies, raisins, liquorice, and anniseeds as before, and let this stand twelve hours to infuse, which must be in a pitcher, set within a pot or pan of hot water; then strain it, and take the weight in sugar, and boil it to a syrrup: when it is cold, bottle it. 53. _To make_ BLACK PAPER _for drawing Patterns_. Take a quarter of a pound of mutton suet, and one ounce of bees wax, melt both together and put in as much lamp black as will colour it dark enough, then spread it over your paper with a rag, and hold it to the fire to make it smooth. 54. GOOSEBERRY VINEGAR _another Way_. To every gallon of water, put six pounds of ripe gooseberries; boil the water and let it be cold, squeeze the berries, and then pour on the water; let it stand cover'd three days pretty warm to work, stirring it once a day; then strain it off, and to every six gallons put three pounds of coarse sugar, let it stand till it has done working, then bung it up, and keep it moderately warm, in nine months it will be ready for use. 55. _To make bad Ale into good strong Beer_. Draw off the ale into a clean vessel, (supposing half a hogshead) only leave out eight or ten quarts, to which put four pounds of good hops, boil this near an hour; when quite cold, put the ale and hops into the hogshead, with eight pounds of treacle, mix'd well with four or five quarts of boil'd ale; stir it well together, and bung it up close: Let it stand six months, then bottle it for use. 56. _Green_ GOOSEBERRY WINE. To every quart of gooseberries, take a quart of spring water, bruise them in a mortar, put the water to them and let them stand two or three days, then strain it off, and to every gallon of liquor put three pounds and a half of sugar, then put it into the barrel, and it will of itself rise to a froth, which take off, and keep the barrel full; when the froth is all work'd off, bung it up for six weeks, then rack it off, and when the lees are clean taken out, put the wine into the same barrel; and to every gallon put half a pound of sugar, made in syrrup, and when cold mix with wine; to every five gallons, have an ounce of isinglass, dissolv'd in a little of the wine, and put in with the syrrup, so bung it up; when fine, you may either bottle it or draw it out of the vessel. Lisbon sugar is thought the best. This wine drinks like sack. 57. GINGER WINE. Take fourteen quarts of water, three pounds of loaf sugar, and one ounce of ginger sliced thin, boil these together half an hour, fine it with the whites of two eggs; when new milk warm put in three lemons, a quart of brandy, and a white bread toast, covered on both sides with yeast; put all these together into a stand, and work it in one day; then tun it: It will be ready to bottle in five days, and be ready to drink in a week after it is bottled. 58. COWSLIP WINE _another Way_. To five gallons of water, put two pecks of cowslip peeps, and thirteen pounds of loaf sugar; boil the sugar and water with the rinds of two lemons, half an hour, and fine it with the whites of two eggs; when it is near cold put in the cowslips, and set on six spoonfuls of new yeast, work it two days, stirring it twice a day; when you squeeze out the peeps to tun it, put in the juice of six lemons, and when it has done working in the vessel, put in the quarter of an ounce of isinglass, dissolv'd in the little of the wine till it is a jelly; add a pint of brandy, bung it close up two months, then bottle it. This is right good. 59. STRONG MEAD _another Way_. To thirty quarts of water, put ten quarts of honey, let the water be pretty warm, then break in the honey, stirring it till it be all dissolv'd, boil it a full half hour, when clean scum'd that no more will rise, put in half an ounce of hops, pick'd clean from the stalks; a quarter of an ounce of ginger sliced (only put in half the ginger) and boil it a quarter of an hour longer; then lade it out into the stand thro' a hair-tems, and put the remainder of the ginger in, when it is cold tun it into the vessel, which must be full; but not clay'd up till near a month: make it the latter end of _September_, and keep it a year in the vessel after it is clay'd up. 60. FRENCH BREAD. To half a peck of flour, put a full jill of new yeast, and a little salt, make it with new milk (warmer than from the cow) first put the flour and barm together, then pour in the milk, make it a little stiffer than a seed-cake, dust it and your hands well with flour, pull it in little pieces, and mould it with flour very quick; put it in the dishes, and cover them with a warm cloth (if the weather requires it) and let them rise till they are half up, then set them in the oven, (not in the dishes, but turn them with tops down upon the peel;) when baked rasp them. 61. _The fine_ RUSH CHEESE. Take one quart of cream, and put to it a gallon of new milk, pretty warm, adding a good spoonful of earning; stir in a little salt, and set it before the fire till it be cum'd; then put it into a vat in a cloth; after a day and night turn it out of the vat into a rush box nine inches in length and five in breadth. The rushes must be wash'd every time the cheese is turn'd. FINIS. A BILL of FARE FOR EVERY SEASON of the YEAR. For _JANUARY_. _First Course_. At the Top Gravy Soop. Remove Fish. At the Bottom a Ham. In the Middle stew'd Oysters or Brawn. For the four corners. A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot Pie, or Oyster Loaves. _Second Course_. At the Top Wild Ducks. At the Bottom a Turkey. In the Middle Jellies or Lemon Posset. For the four Corners. Lobster and Tarts, Cream Curds, stew'd Pears or preserv'd Quinces. For _FEBRUARY_. _First Course_. At the Top a Soop remove. At the Bottom Salmon or stew'd Breast of Veal. For the four Corners. A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a Fricassy of Pig's Ears. _Second Course_. At the Top Partridges. At the Bottom a Couple of Ducks. For the four Corners. Stew'd Apples, preserv'd Quinces, Custards, Almond Cheese Cakes. In the Middle Jellies. For _MARCH_. _First Course_. At the Top a boil'd Turkey, with Oyster Sauce. At the bottom a Couple of roast Tongues or roast Beef. In the Middle Pickles. Two Side-dishes, a Pigeon Pie and Calf Head Hash. For the four Corners. Stew'd Crab or Oysters, Hunters Pudding, a brown Fricassy, stew'd Eels, or broil'd Whitings. _Second Course_. At the Top Woodcocks or wild Ducks. At the Bottom Pig or Hare. In the Middle Jellies or Sweetmeats. For the four Corners. Raspberry Cream, Tarts, stew'd Apples, and preserv'd Apricocks. For _APRIL_. _First Course_. At the Top stew'd Fillet of Veal. At the Bottom a roast Leg of Mutton. Two Side-dishes, Salt Fish and Beef-Steaks. In the Middle a Hunters Pudding. _Second Course_. At the Top roast Chickens and Asparagus. At the Bottom Ducks. In the Middle preserv'd Oranges. For the four Corners. Damasin Pie, Cream Curds, Lobster, and cold Pot. For _MAY_. _First Course_. At the Top stew'd Carp or Tench. At the Bottom a stew'd Rump of Beef. In the Middle a Sallet. For the four Corners A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal. _Second Course_. At the Top Rabbits or Turkey Pouts. At the Bottom green Goose or young Ducks. For the four Corners. Lemon Cream, Quince Cream, Tarts, Almond Custards. In the Middle Jellies. For _JUNE_. _First Course_. At the Top roast Pike. At the Bottom Scotch Collops. In the Middle stew'd Crab. For the four Corners. Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce, Beans and Bacon. _Second Course_. At the Top a Turkey. At the Bottom Ducks or Rabbits. In the Middle Strawberries. Two Side dishes, roast Lobster and Pease. For the four Corners. Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins, or Flummery. For _JULY_. _First Course_. At the Top green Pease Soop, remove stew'd Breast of Veal white. At the Bottom a Haunch of Venison. In the Middle a Pudding. Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits. _Second Course_. At the Top Partridges or Pheasants. At the Bottom Ducks or Turkey. In the Middle a Dish of Fruit. For the four Corners. Solomon Gundie, Lobster, Tarts, Chocolate Cream. For _AUGUST_. _First Course_. At the Top Fish. At the Bottom Venison Pasty. In the Middle Herb Dumplings. For the four Corners. Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of Veal Sweetbreads with Artichoke Bottoms. _Second Course_. At the Top Pheasants or Partridges. At the Bottom wild Ducks or Teal. In the Middle Jellies or Syllabubs. For the four Corners. Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon. For _SEPTEMBER_. _First Course_. At the Top collar'd Calf Head, with stew'd Pallets and Veal Sweetbreads, and forc'd Meat-Balls. At the Bottom Udder and Tongue or a Haunch of Venison In the Middle an Ambler of Cockles, or roast Lobster. Two Side dishes, Pigeon Pie and boiled Chickens. _Second Course_. At the Top a roast Pheasant. At the Bottom a Turkey. For the four Corners. Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal. For _OCTOBER_. _First Course_. At the Top stew'd Tench and Cod's Head. At the Bottom roast Pork or a Goose. Two Side-dishes, roast Fish, and boil'd Fowl and Bacon. For the four Corners. Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads fricassy'd. In the Middle minc'd Pies or Oyster Loaves. _Second Course_. At the Top Wild Fowl. At the Bottom a Hare. In the Middle Jellies. Two Side-dishes, roasted Lobster and fry'd Cream. For the four Corners. Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and Orange Cheese Cakes. For _NOVEMBER_. _First Course_. At the Top a Dish of Fish. At the Bottom a Turkey Pie. Two Side-dishes, Scotch Collops, and boil'd Tongue with Sprouts. In the Middle scallop'd Oysters. _Second Course_. At the Top a Dish of Wild Fowl. At the Bottom roast Lobster. In the Middle Lemon Cream. For the four Corners. Tarts, Curds, Apricocks, and Solomon Gundie. For _DECEMBER_. _First Course_. At the Bottom boil'd Fowls. Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops. In the Middle minc'd Pies or Pudding. _Second Course_. At the Top a Turkey. In the Middle hot Apple Pie. For the four Corners. Custard, Raspberry Cream, cold Pot and Crabs. A SUPPER For _JANUARY_. At the Top a Dish of Plumb Gruel. Remove, boil'd Fowls. At the Bottom a Dish of Scotch Collops. In the Middle Jellies. For the four Corners. Lobster, Solomon-Gundie, Custard, Tarts. For _FEBRUARY_. At the Top a Dish of Fish. Remove, a Couple of roasted Fowls. At the Bottom wild Ducks. For the four Corners. Collar'd Pig, Cheese Cakes, stew'd Apples and Curds. In the Middle hot minc'd Pies. For _MARCH_. At the Top a Sack Posset. Remove, a Couple of Ducks. At the Bottom a boil'd Turkey, with Oyster Sauce. In the Middle Lemon Posset. Two Side-dishes, roasted Lobster, Oyster Pie. For the four Corners. Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples. For _APRIL_. At the Top boiled Chickens. At the Bottom a Breast of Veal. In the Middle Jellies. For the four Corners. Orange Pudding, Custards, Tarts, and stew'd Oysters. For _MAY_. At the Top a Dish of Fish. At the Bottom Lamb Steakes or Mutton. In the Middle Lemon Cream or Jellies. Two Side-dishes, Tarts, Raspberry Cream. For the four Corners. Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon, Oysters in scallop'd Shells, boiled Chickens. For _JUNE_. At the Top boil'd Chickens. At the Bottom a Tongue. In the Middle Lemon Posset. For the four Corners. Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes or Pease. For _JULY_. At the Top Scotch Collops. At the Bottom roast Chickens. In the Middle stew'd Mushrooms. For the four Corners. Custards, Lobsters, split Tongue, and Solomon Gundie. For _AUGUST_. At the Top stewed Breast of Veal. At the Bottom roast Turkey. In the Middle Pickles or Fruit. For the four Corners. Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces. For _SEPTEMBER_. At the Top boil'd Chickens. At the Bottom a carbonated Breast of Mutton, with Caper Sauce. In the Middle Oysters in scallop Shells, or stew'd Oysters. Two Side Dishes, hot Apple Pie and Custard. For _OCTOBER_. At the Top Rice Gruel. Remove, a Couple of Ducks. At the Bottom a boil'd Turkey with Oyster Sauce. In the Middle Jellies. For the four Corners. Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig. For _NOVEMBER_. At the Top Fish. At the Bottom Ducks or Teal. In the Middle Oyster Loaves. Remove, a Dish of Fruit. Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls. For _DECEMBER_. At the Top boil'd Chickens. At the Bottom a Dish of Scotch Collops or Veal Cutlets. In the Middle Brawn. Remove, Tarts For the four Corners. Boil'd Whitings or fry'd Soles, new College Puddings, Tullouy Sausages, Scotch Custard. [Illustration: _A_ SUPPER in _SUMMER_. 1 2 3 4 5 6 7 8 9 1. Boil'd Chickens. 2. Preserv'd Oranges or Apricocks. 3. Flummery. 4. Asparagus. 5. Lemon Posset. 6. Roast Lobster. 7. Stew'd Apples. 8. Almond Cheese Cakes. 9. Lamb.] [Illustration: _A_ DINNER in _SUMMER_. 1 2 3 4 5 1. Cod's Head or Salmon. 2. Boil'd Chickens. 3. A fine Pudding or roasted Lobster. 4. Beans and Bacon. 5. Stew'd Breast of Veal.] [Illustration: SECOND COURSE. 1 2 3 4 5 6 7 1. Two young Turkeys or Ducklings. 2. Stew'd Apples. 3. Custards. 4. Jellies or Lemon Posset. 5. Tarts. 6. Preserv'd Oysters. 7. Green Geese or young Rabbits.] [Illustration: _A_ DINNER in _WINTER_. 1 2 3 4 5 6 7 1. A Soop. 2. Scotch Collops. 3. Boil'd Chickens. 4. Stew'd Oysters or roasted Lobster. 5. A Hunters Pudding. 6. Roasted Tongue. 7. A Ham or roast Beef. Remove. 1 Fish.] [Illustration: SECOND COURSE 1 2 3 4 5 6 7 8 9 1. A Turkey. 2. Almond Cheesecakes. 3. Sturgeon. 4. Partridges. 5. Jellies. 6. A Hare or Woodcocks. 7. Collar'd Cream. 8. Cream Curds. 9. Ducks or Pig.] [Illustration: _A_ SUPPER in _WINTER_. 1 2 3 4 5 6 7 1. Gruel or Sack Posset. 2. Tarts. 3. Lobster. 4. Jellies or Lemon Cream. 5. Solomon Gundie. 6. Custards. 7. Boil'd Turkey with Oyster Sauce. Remove. 1. Wild Duck.] [Illustration: _A_ DINNER in _SUMMER_. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1. Craw Fish Soop. 2. Moor Game. 3. A Granade. 4. Apples stew'd green. 5. Boil'd Partridge. 6. Cherries. 7. Stew'd Sweetbreads, and Pallets. 8. Jellies or Pine-apples. 9. Roast Teal. 10. Apricocks. 11. Artichokes. 12. Sweet-meat Tarts. 13. Fry'd Soals. 14. Turkey Pout roasted and larded. 15. A Haunch of Venison.] [Illustration: _A_ GRAND TABLE in _WINTER_. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 1. Vermicelly Soop. 2. Sweet Patties. 3. A Fricassy of Beast Patties. 4. Stew'd Crab. 5. Olives of Veal. 6. Preserv'd Damsins. 7. Preserv'd Oranges. 8. Marinaded Pigeons. 9. A boil'd Turkey with Oyster Sauce. 10. Cream Curds. 11. A Pyramid of dry'd Sweetmeats. 12. Flummery. 13. A Ham. 14. A white Fricassy of Chickens. 15. Preserv'd Apricocks. 16. Preserv'd Quinces. 17. A brown Fricassy of Rabbits. 18. A Fricassy of Veal Sweetmeats. 19. Minc'd Pies. 20. Oyster Loaves. 21. Haunce of Venison, or Roast Beef. Remove. 1. Carp with Pheasant. Remove. 2. Grapes. Remove. 3. Collar'd Beef. Remove. 4. Cheese-Cakes. Remove. 5. Quails. Remove. 8. Teal. Remove. 9. Two roasted Lobsters. Remove. 13. Woodcocks or Partridges. Remove. 14. Artichokes or young Peas. Remove. 17. Snipes. Remove. 18. Tarts. Remove. 19. Collar'd Pig. Remove. 20. Fruit. Remove. 21. Wild Ducks.] INDEX. Those mark'd [thus +] are in the Supplement. _A Almond Posset to make ----Cakes, do. ----Cheese Cakes do. + ----do another Way ----Puffs do. ----Butter do. + ----do. another Way ----Flummery do + ----Biskets Amblet of Cockles, do. Apple Dumplins, do. ----to stew ----another Way Artichoke Bottoms to fry ----to fricassy + ----to Dry Apricock Pudding to make + ----Jumballs do. ----Custard do. ----Chips or Peaches do. ----to preserve ----to make Marmalade ----to dry ----do like Prunella's ----to preserve Green ----do. another Way Ale Orange to make + ----bad into strong Beer ----Posset, to make Asparagus, or Green Pease to keep. Angelico, to candy B Beef, Brisket to stew ----Rump, do. Beef Olives, to make ----Rolls, do. ----Rump, to ragoo ----Collar'd to eat cold ----Dutch to make ----to pot ----Steaks to fry ----do. another Way Berries to bottle Brain Cakes to make Black Caps, to make Brandy Orange to make + ----Lemon do. + Lemon do. another Way ----black Cherry, do. ----Raspberry, do. ----Ratisie, do. + ----do. another Way Brockly, to boil Beast Kidneys, to roast Beans Kidneys to keep Buttons Mushrooms, to pickle Barberries to keep instead of preserving + ----Cakes + ----Drops ----preserving ----to pickle ----to preserve for Tarts ----to keep all the Year Barley Sugar, to make + Black Paper to make for drawing Patterns C Cabbage, to pickle Cake Caraway to make + ----Rich white Plumb Cake + Cake + Cake, Ising for ----great, do. ----Ising for it ----Bisket, to make ----Raspberry Cakes Cake Portugal, do. ----Orange, do. ----Shrewsbury, do. + ----Bath ----Gingerbread, do. ----Seed, do. ----Queen, do. ----King, do. ----Angelico, do. + ----Oatmeal, do. ----Breakfast, do. ----fine, do. ----to keep all the Year ----Plumb, do. ----Little Plumb, do. ----Plumb another Way ----do. ordinary Calf's Head collar'd to eat hot ----do. to eat cold ----hash'd ----do. white ----Pye of, to make ----do. another Way ----to ragoo ----to roast, to eat like Pig ----Feet to fricassy white ----to fry in Butter ----do. in Eggs ----to make minc'd Pies of ----to make Pie of ----Jelly, to make ----Flummery, do. + Chars to pot Catchup to make + ----Walnut do. + ----fine do. Cheese Cakes do. ----Lemon, do. ----common do. ----without Currans do. Cheese Slipcoat, to make + ----fine Rush ----Bullies, do. ----Cream, do. Cherries, to preserve for drying ----to preserve ----to dry Colliflower to pickle white ----another Way Chickens to fricassy white ----do brown ----surprize ----to boil + ----Pie hot Collops Scotch, to make ----another Way ----another Way Collops minc'd, to make Cod's Head, to dress ----Zoons, do. Cockles, to pickle Cordial Water of Cowslips, to make Cowslip Syrup, do. Cracknels, do. Cream Lemon, do. ----do. to make yellow ----do. another Way ----Orange ----Quince ----any preserv'd Fruit + Cream burnt ----to fry to eat hot ----Chocolate to make ----Gooseberry, do. ----Apple, do. ----Curds, do. ----Rice or Almond do. Cucumbers, to pickle ----another Way ----to make Mange of ----to make pickle for ----to stew ----to fry for Mutton Sauce ----Soop to make Curranberries, to pickle ----to preserve in Bunches + ----to preserve whole ----to make Jelly of Custard Almond ----Sagoo ----Scotch, to eat hot Cyder, to make D Damsins to preserve ----do. for Tarts ----do. to keep ----do. bottle Drops Ratisie, to make ----Lemon, do. Ducks to boil ----to stew ----do. to stew whole Dumplings Herb, to make ----plain Fruits ----Apple E Eels to collar ----to stew ----to pitchcock ----Pie, to make Eggs to fricassy white ----do. brown ----to stew in Gravy ----Pie, to make Elder Buds, to pickle ----to make pickle for F Fowl, to force + ----Feet Fritters Fruit to make ----Apple, do. ----Oatmeal, do. Fruit to preserve green ----do. all the Year French bread to make + another Way G Girkins, to pickle Gilliflowers, do. + Ginger to candy Gingerbread white + ----York + ----in little Tins ----red ----another Way Gooseberry Cake ----to bottle ----to preserve ----do. red + Granade + Grapes to preserve all Winter + ----another Way Gruel Sagoo ----Plumb ----Rice Goofer Wafers to make H Hams or Tongues to salt Hare, to stew ----to pot ----to jugg ----to roast with a Pudding in the Belly Hedge Hogs Cupid, to make ----Almond Herrings to boil ----to fry ----to pickle ----to keep all the Year Hotch potch, to make J Jam Cherry to make ----Bullies, do. ----Damsins, do. + Jelly brown + Jelly Curran Jambals, do. ----another Way L Lamb Leg of, boiled with Loyn fry'd + Larks in Jelly Lamb with Chickens boil'd ----fricassy white ----fricassy brown Lobster or Crab to roast + ----A L'Italienne ----to butter Leatch, to make Loaves Oyster, do. M Macaroons, to make Mango of Codlins + Mellon, do. Mead strong, do. ----another Way + ----another Way Milk mull'd, a Dish of Mulberries, to preserve whole Muscles, to pickle, Mushrooms, to pot ----to stew ----to pickle ----another Way ----another Way ----to fry ----powder to make Mutton stew'd Fillet of ----Shoulder forced ----Breast to collar ----do. another Way ----do. to carbonade Mutton Chine roasted, with Sallery ----Chops, to make ----Leg forc'd ----French Cutlets to make ----Steads to fry ----artificial Venison, to make ----Leg of, to salt to eat like Ham N Neat's Tongue Pie, to make Nasturtian Buds to pickle O Onions to pickle Orange Chips to preserve to put into Glasses ----or Lemons to preserve ----Chips another Way ----Marmalade to make ----to preserve Oranges whole + ----to candy whole ----Tarts, to make Oysters Scotch to make ----to stew + ----to lard ----to fry ----to scallop ----to pickle + Ox Lips to dress P Pallets stew'd Pancakes, clare ----Rice + Partridges, to pot + Do. another Way Parsnips to fry to look like Trout + Poverade, to make Parsnips, another Way Paste to make for a standing Pie ----for Tarts ----do. another Way ----do. do. ----for Venison Pasty ----of Pippens, white ----of do. green ----of do. red Patties savoury to make ----sweet Pears to dry Pears or Pippens to dry without Sugar Pigeons to make a Pulpatoon ----to stew ----to pot ----boil'd with fricassy sauce ----marmonaded ----to jugg ----to pickle ----to broil whole Pig Royal to make ----to collar ----Ears to fricassy ----like Lamb in Winter ----Head roll'd, to eat like Brown Pike to eat like Sturgeon ----to stew ----to roast with a Pudding in the Belly Plumbs to preserve Plumb Porridge to make Pork to pickle Posset Sack to make ----another Way ----to make Froth for ----Lemon Potatoe Crabs to pickle Pudding black to make ----Custard ----Orange ----do. another Way ----do. another Way ----do. another Way Do. another Way + ----Lemon another Way ----Oatmeal do. + Almond Pudding + Do. another Way ----Apple do. ----Ground Rice do. ----Gooseberry do. ----Collage do. ----Potatoe + ----do. another Way ----Carrot + ----Carrot another Way ----Quaking to make ----do. another Way ----do. do. ----Sagoo ----Pearl Barley ----Calf's Foot ----Hunting + ----do another Way ----Liver ----for Hare ----Herb + ----White Pot another Way ----Curd ----white in Skins ----Marrow ----Bread ----Colliflower Punch Milk, to make ----another Way ----do. ----do. ----Acid for to make Purslain to pickle Pie rich to make Pie Eel Pie Turbot-Head ----Herring ----Orange ----Ham ----Woodcock ----sweet Chicken ----savoury do. ----sweet Veal ----Candle for ----Hare ----another Way ----minc'd ----another Way ----Oyster ----Codlim Pickle for Salmon Q Quidenny to make ----Quinces to preserve ----do. another Way ----Cream to make ----to make white ----Marmalade to make R Rabbets to fricassy brown ----do. white ----pull'd ----dressed, to look like Moor game Raspberry and Strawberry Fool, to make S Salmon, to collar + Salmon en Maigre ----to pot Sprouts Savry to boil ----Cabbage, do. Sauce for a Rump of Beef Sauce for Neck of Veal ----for Turkey ----for boil'd Rabbits ----for Pike Sauce for boil'd Salmon or Turbot ----for Haddock or Cod ----for Salmon or Turbot ----for tame Ducks ----for green Goose ----another Way ----for Chickens ----for Turkey, another Way ----for Tongues ----for Cod's Head ----for a Cod's Head another Way ----for Flesh or Fish Soop Vermicelly ----Hare ----green Pease ----Onion ----do. Pease in Winter ----do. in Lent ----Craw Fish + ----white or Almond ----Scotch ----do without Water Sausages Pollony to make + Sheep Rumps with Rice + ----Tongues broil'd Shrimps to pickle Shrub Orange Solomon Gundie to eat in Lent ----another Way Smelts to pot ----to pickle Spinage stew'd with Eggs Spinage Toasts to make Sturgeon artificial to make ----how to order Sturgeon how to make Pickle for Sugar to know when Candy Height Syllabubs whip'd to make Syrup of Gilliflowers to make ----of Mulberries ----of Violets + ----of Poppies Stock to make for Hartshorn Jelly Sack Posset to make Shell Paste do. Stuffing for Beast Kidney T Tansey to make ----another Way ----do. ----boil'd Tarts marrow to make ----transparent ----sweetmeat Toasts fry'd to make Tongues to roast ----to pot ----Sheep or Hog, to broil Tripes to fricassy ----to eat like Chickens Trout, or other Fish to fry Trench or Carp to stew + Mock turtle Turkey to boil ----to roast ----to pot ----A-la Daube V Veal Breast of, to brown Ragoo ----do. berries ----to roll ----to stew ----to stew Fillet ----Breast of, to roll ----to make savoury ----to roast savoury + ----Couley ----Knuckles, to boil ----Sweetbreads to fricassy ----Cutlets to make ----another Way ----do. Venison to pot ----Haunch of, to roast Vinegar, to make of Gooseberries ----another Way ----do + ----do. W Walnuts, to pickle green ----do. black ----to make Pickle for ----do. white Whigs to make Wild Fowl to pot Wine Elder to make ----do. Flower ----Gooseberry ----another Way Wine_ 
31534	----	Transcriber's Note: Please note that this book was published decades ago and nutritional opinion has changed in some ways. In particular, people are now generally advised not to eat raw eggs. Please use caution when following these recipes. [Illustration: Cover] _Fifty-Two_ SUNDAY DINNERS _A Book of Recipes_ Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery [Illustration] _Written and Compiled by_ MRS. ELIZABETH O. HILLER Founder and Principal of the Chicago Domestic Science School, and a noted writer and lecturer on culinary subjects _Published by_ THE N. K. FAIRBANK COMPANY CHICAGO NEW YORK ST. LOUIS NEW ORLEANS MONTREAL Copyrighted 1913, by The N. K. Fairbank Company _And the passage of years shall not dim in the least The glory and joy of our Sabbath-day feast._ --_Eugene Field_ PRICE, $1.00 INTRODUCTION TO the modern wide-awake, twentieth-century woman efficiency in household matters is quite as much a problem as efficiency in business is to the captains of industry. How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average housewife is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine. The eternal feminine question is, "What shall we have for dinner to-day?" It is not always the easiest thing in the world to think of a seasonable menu, nor to determine just the right combination that will furnish a meal appetizing and well-balanced in food values. Furthermore, both the expense and the amount of work entailed in preparation must be considered. This Cook Book is especially designed to meet just that pressing daily need of the housewife. It presents for her guidance a menu for every Sunday dinner in the year; it suggests dishes which are seasonable as well as practical; it tells in a simple, intelligent manner just how these dishes can be made in the most wholesome and economical form; and the recipes have all been especially made for this book and tested by that eminent expert, Mrs. Elizabeth O. Hiller. The title of "52 Sunday Dinners" has been given the book because Sunday dinners as a rule are a little more elaborate than the other dinners of the week, but from these menus may be gleaned helpful hints for daily use. While climatic conditions differ somewhat in various sections of the country, we have tried to approximate the general average, so that the suggestions might be as valuable to the housewife in New England as to the housewife in the West or South, or vice versa. Simplicity, economy and wholesomeness have been given preferred attention in the preparation of these recipes, many of which are here presented for the first time. In the interest of health and economy a number of the recipes suggest the use of Cottolene--a frying and shortening medium of unquestioned purity--in place of butter or lard. Cottolene is a vegetable shortening, pure in source and manufactured amid cleanly favorable surroundings. It is no new, untried experiment, having been used by domestic science experts and thousands of housewives for nearly twenty years; to them Cottolene for shortening and frying is "equal to butter at half the price, better and more healthful than lard--and more economical than either." We, therefore, offer no apologies for the small proportion of recipes specifying the use of Cottolene, and suggest that a trial will convince any housewife that Cottolene makes better food than either butter or lard, and is preferable from the standpoints of efficiency, economy and healthfulness. We commend this book to your critical inspection and test, believing you will find it convenient, helpful, unique and pointing the way to better and more economical living. THE N. K. FAIRBANK COMPANY. For All Shortening and Frying Use COTTOLENE YEARS ago nothing but butter or lard were used for shortening and frying; to-day the visible supply of these two products is insufficient to supply the demand, taking into consideration the amount of butter required for table use. Furthermore, as the demand increased it outgrew the supply of butter and lard, with the result that prices were materially advanced; and, incidentally, the quality has been lowered. Naturally, under such conditions scores of substitutes have been offered as shortening and frying mediums--some meritorious, but mostly inferior. Cottolene is not offered the housewife as a cheap imitation of either butter or lard, but as a vegetable product which is superior to either for cooking purposes. Because it happens to be about half the price of butter, or less, is but an additional reason, from a purely economical standpoint, for its use. The main argument for the use of Cottolene is the purity of its ingredients and the wholesomeness of the food prepared with it. There isn't an ounce of hog fat in Cottolene, and from cottonfield to kitchen human hands never touch the product. It is pure and absolutely free from taint or contamination from source to consumer. Packed in our patent, air-tight tin pails, Cottolene reaches you as fresh as the day it was made. Lard and butter are sold in bulk, and do not have this protection. Cottolene is always uniform in quality, and because of its freedom from moisture it goes one-third farther than butter or lard, both of which contain about 20% of water. It is much more economical than lard; about 50% more so than butter. Cottolene contains no salt, and is richer in shortening properties than either butter or lard. Two-thirds of a pound of Cottolene will give better results than a pound of either butter or lard. Because Cottolene is made from sweet and pure oils, refined by our own special process, it makes food more digestible. Its use insures light, flaky pie-crust; it makes deliciously crisp, tender doughnuts; for cake-making it creams up beautifully and gives results equal to the best cooking butter; muffins, fritters, shortcake and all other pastry are best when made with Cottolene; it makes food light and rich, but never greasy. Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in. You can fry fish in Cottolene and use the remaining fat for frying potatoes or other food. The odor of fish will not be imparted to the other food fried in the fat. Cottolene is just as pure and healthful as olive oil, and is unqualifiedly recommended by leading physicians, domestic science authorities and culinary experts as wholesome, digestible and economical. The use of Cottolene in your frying and shortening will both save you money and give you better results. HOW TO USE COTTOLENE The General Care of Cottolene Exercise the same care and judgment with Cottolene as you would with butter, lard or olive oil; keep it in a moderately cool place when not in use, just as you would butter--so that its best qualities may be preserved. Moreover, just because you occasionally buy strong butter or rancid lard which your grocer has kept in too warm a place, you do not denounce all butter or lard and give up their use; neither would it be fair to condemn Cottolene simply because your grocer may not have kept it properly. No fat will keep sweet indefinitely without proper care. The Use of Cottolene for Shortening Of course, the recipes in this book indicate the exact amount of Cottolene to be used. In your other recipes, however, a general, _and important_, rule for the use of Cottolene is: =Use one-third less Cottolene than the amount of butter or lard given in your recipe.= For cake-baking, cream the Cottolene as you would butter, adding a little salt; _Cottolene contains no salt_. For other pastry handle exactly the same as directed for either butter or lard, using one-third less. The Use of Cottolene in Frying In _sautéing_, _browning_ or "_shallow frying_" (as it is sometimes called) use only enough Cottolene to grease the pan. The Cottolene should be put into the pan _while cold_ and, after the bottom of the pan is once covered with the melted Cottolene, more can be added as desired. Add more fat when you turn the food. Cottolene can be heated to a much higher temperature without burning than either butter or lard, but--unless allowed to heat gradually--the Cottolene may burn and throw out an odor, just as would any other cooking-fat. For _deep frying_, have Cottolene at least deep enough to cover, or float, the article being fried, heating slowly. For uncooked mixtures, such as doughnuts, fritters, etc., test with one-inch cubes of stale bread. The cubes of bread should brown a golden brown in one minute; or test with a bit of dough, which should rise at once to the top with some sputtering. Make this test always,--never trust your eye. The fat should be kept at an even temperature. For cooked mixtures, such as croquettes, fish balls, etc., the cube of bread should brown a golden brown in 40 seconds. Uncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in frying food (see note on Egging and Crumbing under Culinary Hints, Page 12). The fat should be hot at first, that it may not penetrate; then reduce the heat, that the food may cook till done, without burning. Crumbed food is usually arranged in a croquette basket before placing it in the hot fat. This prevents the food from moving about, which sometimes causes the crust to loosen from the food, allowing it to absorb the fat. Never let the fat heat to smoking point, for then it is burning hot, and the food will burn on the outside while the inside remains raw and uncooked. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying. After the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper. Care of Cottolene After Frying After the frying is done, the fat should be allowed to stand in a cool place to permit any sediment to settle. When cool, pour the fat carefully through a double fold of cheesecloth, or through a fine strainer. It is then ready for use. Cottolene does not retain the taste or odor from any article whatever that may be fried in it, and it may be used over and over again. You may from time to time, add fresh Cottolene to it as your quantity diminishes, but the frying qualities of the Cottolene are not affected by the shrinkage of the fat. What Noted Cooking Experts Think of Cottolene. THE high regard in which Cottolene is held by all those who have made a careful study of food preparation and food values is conclusively shown by the following testimonials received from famous authorities on Domestic Science: Mrs. Sarah Tyson Rorer Principal Philadelphia Cooking School and Culinary Editor "The Ladies' Home Journal." "_I use Cottolene in every and all the ways that one would use lard, also in the preparation of sweet cakes. I consider it an important frying medium and a much more healthful product than lard._" * * * * * Marion Harland Author of the famous "Marion Harland Cook Book." "_Many years ago I discontinued the use of lard in my kitchen and substituted for it--as an experiment--Cottolene, then comparatively a new product. Since my first trial of it I can truly say that it has given complete satisfaction, whether it is used alone, as 'shortening,' or in combination with butter in pastry, biscuit, etc., or in frying. I honestly believe it to be the very best thing of its kind ever offered to the American housekeeper._" * * * * * Mrs. Janet M. Hill Editor "Boston Cooking School Magazine." "_For several years I have used Cottolene in my own kitchen and find it very satisfactory. I am glad to commend it._" * * * * * Miss Jennie Underwood Superintendent The New York Cooking School. "_We have used Cottolene for some time in our classes here and are more than pleased with the results, all agreeing that it is a very valuable article. As a shortening agent in pastry, biscuit, etc., it has proved all that you claim for it, and as a frying agent it is entirely satisfactory._" * * * * * Miss Mary Arline Zurhorst Principal National School Domestic Arts and Science, Washington, D. C. "_Not only have we found Cottolene invaluable as a frying agent, no matter how delicate the composition of the article to be cooked, but also as a substitute for the shortening in pastries and sweets it has no equal._" * * * * * These are but a few. Other well known authorities who have tested Cottolene and recommend its use are: Mrs. F. A. Benson Mrs. Emma P. Ewing and Mrs. Christine Terhune Herrick Eminent Physicians Endorse the Wholesomeness of Cottolene NINE-TENTHS of all human ailments are due primarily to indigestion or are aggravated because of it. The chief cause of indigestion is food prepared with lard. The following are but brief extracts from letters received, showing the high esteem in which Cottolene is regarded as a cooking medium by physicians ranking among the highest in the profession. J. Hobart Egbert, A. M., M. D., Ph. D. From an article in the "Medical Summary," entitled, "Available Facts for Consumptives and Others with Wasting Diseases." "_In cooking food, we would recommend the preparation known as 'Cottolene,' a wholesome combination of fresh beef suet and purest cottonseed oil. This preparation is both economical and convenient, free from adulteration and impurities, and dietetic experiments conclusively show that incorporated in food it yields to the body available nourishment._" * * * * * R. Ogden Doremus, M. D., LL. D. Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue Hospital Medical College, New York. "_As a substitute for lard, which is its purpose, Cottolene possesses all the desirable qualities of lard without having the objectionable features inherent in all products obtained from swine._" * * * * * Dr. James Page Emery From an article in the "American Housekeeper" entitled "The Most Healthful of All Cooking Fats." "_Cottolene, being essentially a vegetable product, forms the most healthful and nutritious cooking medium known to the food experts and medical profession._" * * * * * Wm. Jago, F. I. C., F. C. S. That eminent chemist, William Jago, than whom there is no higher authority on cooking fats, reports as follows from Brighton, England: "_I find Cottolene to consist practically of 100 per cent pure fat, the following being the actual results obtained by analysis: Percentage of Pure Fat, 99.982. I found the 'shortening' effect of 12 ozs. of Cottolene practically equal to that of 1 lb. best butter. For hygienic reasons, Cottolene may be used with safety as a perfectly harmless and innocuous substitute for other fats employed for dietetic purposes._" * * * * * Other eminent physicians who have endorsed and recommended Cottolene are: =Henry Seffmann, M.D.=, Professor of Chemistry, Woman's Medical College of Pennsylvania, Philadelphia; =Prof. Jesse P. Battershall, Ph.S., F.C.S.=, Chemist U.S. Laboratory, New York; =Dr. Allen McLane Hamilton=, New York, N.Y.; =Dr. Edw. Smith=, Analyst New York State Board of Health. HOW TO MEASURE ONE cup, or one tablespoon, or one teaspoon, means a full measure--all it will hold of liquid, and even with the rim, or edge, of dry material. All measurements in this book are level unless otherwise stated, and _the quantities indicated are designed for a family of six persons_. Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrape off toward the tip till you have level measure. Pack butter or Cottolene in cup so there will be no air spaces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup. Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less means a dash or a few grains. A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg, giving us the old-time measure of "butter size of an egg," or two ounces, or one-fourth the cup. Except in delicate cake, or where it is creamed with sugar, and in pastry--where it should be chilled to make a flaky crust, COTTOLENE or butter may be most quickly and economically measured after it is melted. Keep a small supply in a granite cup, and when needed, stand the cup in hot water, and when melted, pour the amount desired into the spoon or cup. For all kinds of breakfast cakes, it is especially helpful to measure it in this way. Soda, baking powder, spices, etc., are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials. STANDARD TABLE OF WEIGHTS AND MEASURES (All measurements are made level) Liquids 60 drops = 1 teaspoon 3 teaspoons = 1 tablespoon 1 tablespoon = 1/2 ounce 4 tablespoons = 1/4 cup or 1/2 gill 2 gills = 1 cup 2 cups = 1 pint 2 cups milk or water = 1 pound Solids 2 tablespoons flour = 1 ounce 4 cups flour = 1 pound or 1 quart 2 solid level cups of butter or Cottolene = 1 pound 1/2 solid level cup butter = 1/4 pound 2 tablespoons granulated sugar = 1 ounce 2 cups granulated sugar = 1 pound 2-1/2 cups powdered sugar = 1 pound 2 solid cups chopped meat = 1 pound 2 tablespoons butter (solid and level) = 1 ounce 4 tablespoons butter (solid and level) = 1/4 cup 4 tablespoons coffee = 1 ounce 9 large eggs = 1 pound Time Tables for Cooking Baking Bread, Cakes and Puddings Loaf bread 40 to 60 m. Rolls, Biscuit 10 to 20 m. Graham gems 30 m. Gingerbread 20 to 30 m. Sponge-cake 45 to 60 m. Plain cake 30 to 40 m. Fruit cake 2 to 3 hrs. Cookies 10 to 15 m. Bread pudding 1 hr. Rice and Tapioca 1 hr. Indian pudding 2 to 3 hrs. Plum pudding 2 to 3 hrs. Custards 15 to 20 m. Steamed brown-bread 3 hrs. Steamed puddings 1 to 3 hrs. Pie-crust about 30 m. Potatoes 30 to 45 m. Baked beans 6 to 8 hrs. Braised meat 3 to 4 hrs. Scalloped dishes 15 to 20 m. Baking Meats Beef, sirloin, rare, per lb. 8 to 10 m. Beef, sirloin, well done, per lb. 12 to 15 m. Beef, rolled rib or rump, per lb. 12 to 15 m. Beef, long or short fillet 20 to 30 m. Mutton, rare, per lb. 10 m. Mutton, well done, per lb. 15 m. Lamb, well done, per lb. 15 m. Veal, well done, per lb. 20 m. Pork, well done, per lb. 30 m. Turkey, 10 lbs. wt. 3 hrs. Chickens, 3 to 4 lbs. wt. 1 to 1-1/2 hrs. Goose, 8 lbs. 2 hrs. Tame duck 40 to 60 m. Game duck 30 to 40 m. Grouse, Pigeons 30 m. Small birds 15 to 20 m. Venison, per lb. 15 m. Fish, 6 to 8 lbs.; long, thin fish 1 hr. Fish, 4 to 6 lbs.; thick Halibut 1 hr. Fish, small 20 to 30 m. Freezing Ice Cream 30 m. Boiling Coffee 3 to 5 m. Tea, steep without boiling 5 m. Cornmeal 3 hrs. Hominy, fine 1 hr. Oatmeal, rolled 30 m. Oatmeal coarse, steamed 3 hrs. Rice, steamed 45 to 60 m. Rice, boiled 15 to 20 m. Wheat Granules 20 to 30 m. Eggs, soft boiled 3 to 6 m. Eggs, hard boiled 15 to 20 m. Fish, long, whole, per lb. 6 to 10 m. Fish, cubical, per lb. 15 m. Clams, Oysters 3 to 5 m. Beef, corned and à la mode 3 to 5 hrs. Soup stock 3 to 6 hrs. Veal, Mutton 2 to 3 hrs. Tongue 3 to 4 hrs. Potted pigeons 2 hrs. Ham 5 hrs. Sweetbreads 20 to 30 m. Sweet corn 5 to 8 m. Asparagus, Tomatoes, Peas 15 to 20 m. Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens 20 to 30 m. Cabbage, Beets, young 30 to 45 m. Parsnips, Turnips 30 to 45 m. Carrots, Onions, Salsify 30 to 60 m. Beans, String and Shelled 1 to 2 hrs. Puddings, 1 quart, steamed 3 hrs. Puddings, small 1 hr. Frying Croquettes, Fish Balls 1 m. Doughnuts, Fritters 3 to 5 m. Bacon, Small Fish, Potatoes 2 to 5 m. Breaded Chops and Fish 5 to 8 m. Broiling Steak, one inch thick 4 m. Steak, one and a half inch thick 6 m. Small, thin fish 5 to 8 m. Thick fish 12 to 15 m. Chops broiled in paper 8 to 10 m. Chickens 20 m. Liver, Tripe, Bacon 3 to 8 m. HELPFUL CULINARY HINTS On Methods of Cooking Water _boiling_ slowly has the same temperature as when boiling rapidly, and will do just the same amount of work; there is, therefore, no object in wasting fuel to keep water boiling violently. _Stewing_ is the most economical method of cooking the cheaper and tougher cuts of meats, fowl, etc. This method consists in cooking the food a long time in sufficient water to cover it--at a temperature slightly below the boiling point. _Braising._ In this method of cooking, drippings or fat salt pork are melted or tried out in the kettle and a bed of mixed vegetables, fine herbs and seasoning placed therein. The article being cooked is placed on this bed of vegetables, moisture is added and the meat cooked until tender at a low temperature. The last half hour of cooking the cover is removed, so that the meat may brown richly. In _broiling_ and _grilling_, the object is first to sear the surface over as quickly as possible, to retain the rich juices, then turn constantly until the food is richly browned. _Pan-broiling_ is cooking the article in a greased, hissing-hot, cast-iron skillet, turning often and drawing off the fat as it dries out. _Sautéing_ is practically the same as pan-broiling, except that the fat is allowed to remain in the skillet. The article is cooked in a small amount of fat, browning the food on one side and then turning and browning on the other side. _Frying._ While this term is sometimes used in the sense of sautéing it usually consists of cooking by means of immersion in deep, hot fat. When frying meats or fish it is best to keep them in a warm room a short time before cooking, then wipe dry as possible. As soon as the food has finished frying, it should be carefully removed from the fat and drained on brown paper. Egging and Crumbing Food Use for this dry bread crumbs, grated and sifted, crackers rolled and sifted, or soft stale bread broken in pieces and gently rubbed through croquette basket; the eggs should be broken into a shallow plate and slightly beaten with a fork to mix the white thoroughly. Dilute the eggs in the proportion of two tablespoons cold milk or water to every egg. The crumbs should be dusted on the board; the food to be fried should be lightly crumbed all over, then dipped into egg so as to cover the article entirely, then rolled again in bread crumbs. Sometimes, as in cooking fish, flour is used for the first coating in place of the crumbs, the article being then dipped into the egg mixture, then with crumbs and then fried. Larding Consists of introducing small strips of fat, salt pork or bacon through uncooked meat. To lard, introduce one end of the lardoon (the small strip of fat) into a larding needle and with the pointed end take up a stitch one-half inch deep and one-half inch wide. Draw the needle through carefully so that the ends of the lardoon may project evenly over the surface of the meat. Oftentimes, however, thin slices of fat, salt pork or bacon are placed over the meat as a substitute for larding, although it does not give quite the same delicious flavor or look so attractive. Marinating Consists of adding a pickle, composed of vinegar and oil, to the ingredients of some combination used in salad making. Cleaning Cooking Utensils For washing dishes and cleaning pots and pans use a solution made by dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan full of water. If the cooking utensils have become charred or stained in cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub utensil thoroughly. After scouring, rinse the article well in hot water, and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for keeping the refrigerator clean and sweet. _January_ _Hail! hail! the New Year, ring the bells Till music echoes o'er the dells, Play merry tunes, sing merry songs, For joy to this New Year belongs._ --_Raymond._ [Illustration] EDITOR'S NOTE: _This menu--the first of the year--has been prepared rather more elaborately than the customary Sunday menus, with the thought that it might serve also as suggestion for a New Year's Dinner._ [Sidenote: _January_ _First Sunday_] Menu OYSTERS ON THE HALF SHELL MANGOES SALTED NUTS OLIVES CONSOMMÉ DUCHESS--IMPERIAL STICKS CRAB MEAT IN TIMBALE CASES "GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING CHANTILLY APPLE SAUCE ONIONS AU GRATIN ENDIVE, CELERY AND GREEN PEPPER SALAD VANILLA ICE CREAM--CHOCOLATE SAUCE COCOANUT CUBES--CHOCOLATE NUT CAKE FRUIT RAISINS NUTS ROQUEFORT CHEESE--WATER BISCUIT CAFÉ NOIR * * * * * OYSTERS ON THE HALF SHELL 3 dozen oysters. 2 lemons cut in quarters. Salt, pepper, Tobasco, horseradish and Tomato catsup. PROCESS: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest. CONSOMMÉ DUCHESS Consommé served with a meringue, prepared as follows: Beat the whites of eggs very stiff and drop by heaping tablespoonsful into milk heated to the scalding point in a shallow vessel (a dripping pan is the best), using care that milk does not scorch. Turn each spoonful, allowing it to cook, until it sets. Place one of these individual meringues on the top of each service of consommé, and sprinkle with finely chopped parsley. Serve with Imperial Sticks. IMPERIAL STICKS Cut stale bread in one-third inch slices, remove the crusts. Spread thinly with butter. Cut slices in one-third inch strips, put on a tin sheet and bake until a delicate brown in a hot oven. Pile "log cabin" fashion on a plate covered with a doily, or serve two sticks on plate by the side of cup in which soup is served. CRAB MEAT IN TIMBALE CASES 8 Timbale cases. 2 cups crab meat. 3 tablespoons butter. 3 tablespoons flour. Yolks 2 eggs. 1 tablespoon onion finely chopped. Salt, pepper, paprika. Few grains each cayenne, mustard and nutmeg. 2 cups hot thin cream. PROCESS: Melt butter in a sauce pan, add onion and cook five minutes without browning, stirring constantly. Add flour and stir until well blended. Add hot cream gradually, continue stirring, add seasoning to taste. Remove from range and add egg yolks slightly beaten. Reheat crab meat in sauce (over hot water). Serve in Swedish Timbales. SWEDISH TIMBALES 1 cup flour. 1/2 teaspoon salt. 1 teaspoon sugar. 1 egg. 2/3 cup milk. 1 tablespoon olive oil. PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring constantly, add well beaten egg and olive oil. Mixture should be very smooth, strain and let stand over night. Heat a timbale iron in hot Cottolene, drain and dip iron into batter, (having batter in a small pitcher), place in hot Cottolene and fry until crisp and delicately browned. Remove from iron and invert on brown paper. These dainty cases are for all kinds of creamed mixtures. They are used instead of patty shells or croustades. ROAST GOOSE PREPARING THE GOOSE FOR THE OVEN Singe, and remove all pin feathers. Before drawing the bird give it a thorough scrubbing with a brush, in a warm Fairy soap solution. This is very necessary for it cleans off all dirt that becomes mixed with the oily secretions, and opens and cleanses the pores that the oil may be more readily extracted. Draw and remove everything that can be taken out, then rinse thoroughly and wipe inside and out, with a clean crash towel; sprinkle the inside lightly with salt, pepper, and powdered sage. (The latter may be omitted.) Stuff with the following mixture and truss as turkey. POTATO AND NUT STUFFING (FOR ROAST GOOSE OR DUCK) 4 cups hot mashed potatoes. 2-1/2 tablespoons finely chopped onion or chives. 1 cup English Walnut meats chopped moderately. 1/2 teaspoon paprika. 1-1/4 teaspoon salt. 1/2 cup cream. 2 tablespoons butter. Yolks of 2 eggs. 1 teaspoon sweet herbs if the flavor is desired. PROCESS: Mix the ingredients in the order given and fill the body of the goose. ROASTING THE BIRD After trussing, place the goose on a rack in a dripping pan, sprinkle with salt, cover the breast with thin slices of fat salt pork, and place in the oven. Cook three-quarters of an hour, basting often with the fat in the pan. Then remove pan from oven and drain off all the fat. Remove the slices of pork and sprinkle again with salt and dredge with flour and return to oven. When the flour is delicately browned, add one cup of boiling water and baste often; add more water when necessary. Sprinkle lightly with salt and again dredge with flour. Cook until tender, from one and one-half to three hours, according to the age of the bird. If you have a very young goose it is infinitely better to steam or braise it until tender, then dredge it with salt and flour and brown it richly in the oven. Serve on a bed of cress, garnish with Baked Snow or Jonathan apples. CHANTILLY APPLE SAUCE (WITH HORSERADISH) Pare, core and cut in quarters, five medium-sized Greenings. Cook with very little water; when quite dry, rub through a fine purée strainer. To the pulp add one-half cup granulated sugar, five tablespoons grated horseradish, then fold in an equal quantity of whipped cream. Serve at once with roast goose, ducks or goslings. ONIONS AU GRATIN Cook one quart of uniform-sized, silver-skinned onions in boiling salted water. When quite tender, drain and turn into a baking dish; cover with Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker crumbs and finish cooking. Brown crumbs delicately. ENDIVE, CELERY AND GREEN PEPPER SALAD Select crisp, well-bleached heads of endive, separate the leaves, keeping the green leaves separate from the bleached; wash and dry. Dispose the leaves on individual plates of ample size. Arrange the green leaves first, then the bleached leaves until a nest has been formed; fill the centers with the hearts of celery cut in one-half inch pieces. Cut a slice from the stem end of crisp red and green peppers, remove the seeds and veins and cut in the thinnest shreds possible, using the shears. Strew these shreds over each portion and, just before serving, marinate each with French Dressing. VANILLA ICE CREAM 3/4 cup sugar. 1/3 cup water. 1 quart cream. 1-1/2 tablespoons vanilla. PROCESS: Make a syrup by boiling sugar and water three minutes. Cool slightly and add to cream, add vanilla and freeze in the usual way. Pack in a brick-shape mold. Bury in salt and ice, let stand several hours. Remove from mold to serving platter and pour around each portion Hot Chocolate Sauce. HOT CHOCOLATE SAUCE Melt two squares chocolate in a sauce-pan, add one cup sugar, one tablespoon butter and two-thirds cup boiling water. Simmer fifteen minutes. Cool slightly and add three-fourths teaspoon vanilla. COCOANUT CUBES Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet. When cool cut in two-inch cubes and cover each cube with Boiled Frosting; sprinkle thickly with fresh grated cocoanut. CHOCOLATE NUT CAKE 1/3 cup Cottolene. 2 cups sugar. 4 eggs. 1 cup milk. 2-1/3 cups flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 2 squares chocolate melted. 3/4 cup English walnut meats broken in pieces. 1/2 teaspoon vanilla. PROCESS: Cream Cottolene, add gradually one cup sugar, stirring constantly. Beat egg yolks thick and light, add gradually remaining cup of sugar; combine mixtures. Add melted chocolate. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add nut meats and vanilla, then cut and fold in the whites of eggs beaten stiff. Turn into a well-greased tube pan and bake forty-five minutes in a moderate oven. Cool and spread with boiled frosting. [Sidenote: _January_ _Second Sunday_] Menu CONSOMMÉ WITH EGG BALLS CELERY OLIVES BREADED SEA BASS--SAUCE TARTARE NORWEGIAN POTATOES STEWED TOMATOES CABBAGE RELISH LEMON PIE CHEESE CAFÉ NOIR * * * * * CONSOMMÉ WITH EGG BALLS To six cups of hot Consommé add egg balls, serving three or four in each portion. EGG BALLS 1 hard cooked egg. 1/8 teaspoon salt. Few grains pepper. Few drops onion juice. 1 teaspoon thick cream. 1/4 teaspoon finely chopped parsley. PROCESS: Mash yolk, rub through a sieve, add finely chopped white, seasonings, parsley and cream. Moisten with some of the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny balls and poach two minutes in boiling water or a little consommé. Remove with skimmer. Serve at once. BREADED SEA BASS Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs; repeat. Place in croquette basket and fry in deep, hot Cottolene. Drain, arrange on hot serving platter. Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve Sauce Tartare in a sauce boat. (For recipe for Sauce Tartare see page 84.) NORWEGIAN POTATOES Wash, scrub and pare six medium size potatoes. Cook in boiling salted water until tender. Drain, pass through ricer. Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly, place on range and cook slowly three minutes, stirring constantly. Remove from range, spread mixture on plate to cool, then mold like small eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and fry a golden brown in deep, hot Cottolene. STEWED TOMATOES To one can of hot tomatoes add two-thirds cup toasted bread crumbs. Season with salt, few drops Tobasco sauce, two tablespoons sugar, and one-fourth cup butter. Heat to boiling point and turn into hot serving dish. CABBAGE RELISH Chop crisp, white cabbage very fine (there should be two cups). Chop one green pepper and one medium-sized Bermuda onion the same. Mix well and season with one teaspoon salt, one-eighth teaspoon black pepper, one teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup vinegar with two tablespoons cold water; add to relish. Chill and serve in crisp lettuce leaves. LEMON PIE 3/4 cup sugar. 1 cup boiling water. 2 tablespoons cornstarch. 2 tablespoons flour. 2 egg yolks slightly beaten. 4 tablespoons lemon juice. Grated rind one lemon. 1 teaspoon butter. Few grains salt. PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly. Cook over hot water until mixture thickens; continue stirring. Add lemon juice, rind, butter, and egg yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim of pastry one inch wide; flute edge. Cool mixture and turn in lined pan. Bake in a moderate oven until crust is well browned. Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue. MERINGUE Whites 2 eggs. 2 tablespoons powdered sugar. 1/4 teaspoon lemon or orange extract. PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful; continue beating. Add flavoring, drop by drop. Spread unevenly over pie and bake fifteen minutes in a slow oven; brown the last five minutes of baking. CAFÉ NOIR (AFTER-DINNER COFFEE) To prepare after-dinner coffee, use twice the quantity of coffee or half the quantity of water, given in recipe for Boiled Coffee (see Page 30). This coffee may be prepared in the Percolator, following the directions given in the foregoing. Milk or cream is not served with black coffee. Serve in hot after-dinner coffee cups, with or without cut loaf sugar. [Sidenote: _January_ _Third Sunday_] Menu NOODLE SOUP BOILED BEEF--HORSERADISH SAUCE BAKED POTATOES MACARONI WITH TOMATO SAUCE CHIFFONADE SALAD STEAMED COTTAGE PUDDING BANANA SAUCE COFFEE TEA * * * * * NOODLE SOUP 2 quarts Chicken Consommé. 1 teaspoon finely chopped parsley. 1 recipe noodles cut very fine (see below). PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Drain fowl from stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot. NOODLES 1 egg. 1/2 teaspoon salt. Flour. Few grains nutmeg. PROCESS: Beat egg slightly, add seasonings, add flour enough to make a stiff dough. Knead on a floured board until smooth and elastic. Roll out on a sheet as thin as paper, cover and let stand for half an hour. Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour. Cook in boiling, salted water fifteen minutes, drain and add to soup. Noodles may be cooked in Consommé twenty minutes but the soup will not be as clear as when noodles are cooked previously. BOILED BEEF Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of its own fat tried out, turning often. Remove to kettle and cover with boiling water. Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip sliced, and one-half onion sliced. Add two sprays each of parsley and thyme and one of marjoram. Cover and heat to boiling point. Skim when necessary. Reduce heat and simmer until meat is tender (four or five hours). Remove to serving platter. Strain stock and use for soup or sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.) MACARONI WITH TOMATO SAUCE Cook one cup macaroni, broken in inch pieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups Tomato Sauce. Add one-half cup grated cheese. Turn into a buttered baking dish, cover with buttered crumbs, bake twenty minutes in a hot oven. TOMATO SAUCE 1 half can tomatoes. 1/8 teaspoon soda. 1 teaspoon sugar. 6 peppercorns. 2 cloves. Slice onion. Bit of bay leaf. 1/2 teaspoon salt. Few grains cayenne. 4 tablespoons butter. 3 tablespoons flour. 1 cup Brown Stock. PROCESS: Heat tomatoes to boiling point; add soda and the seven ingredients following. Cook twenty minutes. Rub through a purée strainer, add stock. Brown butter in a sauce-pan, add flour and continue browning, stirring constantly. Add hot tomato mixture slowly, mix well, and pour over Macaroni. CHIFFONADE SALAD Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each half-section in its original shape. There should be one cup. Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in slices. Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley. Pass Mayonnaise Dressing. STEAMED COTTAGE PUDDING 3 tablespoons Cottolene. 1 cup sugar. 2 eggs. 1 cup milk. 2 cups flour. 3 teaspoons baking powder. 1/4 teaspoon salt. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce. BANANA SAUCE 1 cup water. 1/2 cup sugar. Pulp 3 bananas. 3 tablespoons lemon juice. 2 eggs well beaten. Few grains salt. Few gratings lemon rind. PROCESS: Make a syrup by boiling water and sugar ten minutes. Rub bananas through a sieve, add remaining ingredients and beat until well blended and light. Pour on hot syrup slowly, beating constantly. Serve hot. Pulp of peaches or apricots may be used in place of bananas. [Sidenote: _January_ _Fourth Sunday_] Menu CORN CHOWDER CRISP SODA CRACKERS OX JOINTS EN CASSEROLE BOILED RICE PARSNIPS SAUTÉD IN BUTTER CHEESE AND PIMENTO SALAD AMBROSIA ANISE WAFERS COFFEE * * * * * CORN CHOWDER 2 cups cooked corn cut from cob, or 1 can of corn. 1 cup salt pork cubes. 1 cup potatoes cut in cubes. 1/2 onion sliced. 3 cups water. 2 cups scalded milk. 1 tablespoon butter. 1 tablespoon flour. 2/3 cup cracker crumbs. Salt, Pepper. PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft. Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine mixtures; add crumbs and seasonings. Serve for dinner in cups or in small "nappies." OX JOINTS EN CASSEROLE Separate ox-tails at joints, parboil five minutes; then rinse thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt one-fourth cup butter in frying pan, add three slices onion and joints, sauté until joints are well browned. Remove joints and onion; to fat add one-fourth cup flour, brown slightly, stirring constantly. Add slowly two cups of Brown Stock, or water and a large can of tomatoes. Add one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an earthen casserole, or Dutch oven, cover, place in oven and simmer slowly three to four hours. Add more moisture if necessary. Remove joints, strain liquor, return joints to liquor, add one cup each carrot and turnip cut in straws and parboiled in boiling, salted water ten minutes, and set in oven to complete cooking. Serve in Casserole or in a deep platter surrounded with a border of boiled rice. BOILED RICE Wash one cup of rice, drain and add slowly to three quarts boiling salted water so as not to stop water boiling. Boil rapidly until rice is tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold water to separate kernels. Turn into double boiler, and cover with a crash towel; keep hot over hot water. PARSNIPS SAUTÉD IN BUTTER Wash parsnips, cover with boiling water, add salt to season. Cook until tender--thirty-five to fifty minutes. Drain and cover quickly with cold water; rub off skins with the hands. Cut in one-fourth inch slices, sprinkle with salt, pepper; dip in flour and sauté a golden brown in hot butter. Brown on one side, then turn and brown on the other. CHEESE AND PIMENTO SALAD Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain pimentos from liquor in can, and dry them on crash towel.) Add one tablespoon finely chopped chives or onion, one-half teaspoon finely chopped parsley, season with salt and cayenne. Moisten with thick cream, and pack solidly in prepared green pepper-cups. Set aside in a cold place for several hours. With a sharp knife cut in thin slices crosswise. Arrange two slices on crisp lettuce leaves; serve with French Dressing. AMBROSIA 6 sweet Florida oranges. 1 cocoanut grated. 4 plantains (red bananas). 1/3 cup fine table Sherry wine. 1/4 cup lemon juice. Bar sugar. PROCESS: Peel the oranges, separate the sections, remove the tough membrane and seeds. Dispose a layer of orange pulp in bottom of shallow, glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew with cocoanut and a layer of thinly sliced banana. Repeat until all ingredients are used, having a thick layer of cocoanut on top. The fruit should be piled in cone shape. Chill and serve with dainty cakes, macaroons, Anise wafers, etc. ANISE SEED WAFERS 1/3 cup Cottolene. 1 cup granulated sugar. 3 eggs. 2 cups flour. 3 teaspoons anise seed. 1/4 teaspoon nutmeg. 1/2 teaspoon salt. Flour. PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a time, beating constantly. Beat whites of eggs stiff, add to first mixture alternately with flour mixed and sifted with anise seed, nutmeg and salt. Add just enough extra flour to dough to roll very thin. Shape with small, fluted cutter, and bake in a quick oven. [Sidenote: _January_ _Fifth Sunday_] Menu OYSTERS ON THE HALF SHELL CONSOMMÉ WITH RICE BALLS BRAISED BEEF TONGUE--SAVORY SAUCE BAKED POTATOES BERMUDA ONIONS, BUTTER SAUCE CREAMED CELERY FLORIDA SALAD YANKEE PLUM PUDDING--VANILLA SAUCE COFFEE * * * * * OYSTERS ON THE HALF SHELL (For recipe see Page 14.) Serve small cress or cucumber sandwiches with this course. CONSOMMÉ WITH RICE BALLS To six cups of hot Consommé, (for recipe see Page 149), add Rice Balls. RICE BALLS 1 cup cold, cooked rice. 2 tablespoons flour. 1 teaspoon grated onion. 1 teaspoon finely chopped parsley. 1 egg slightly beaten. Salt, pepper, cayenne. PROCESS: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small balls. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup. BRAISED BEEF TONGUE Order a fresh tongue. Wash and put tongue in a kettle, cover with boiling water; cook slowly two to three hours. Remove tongue from water, peel off skin, and trim off roots. Place in Dutch oven or deep earthen dish, and surround with one-half cup each carrot, turnip, celery and onion, cut in half-inch dice, one green pepper (seeds and veins removed) cut in shreds, and two sprays parsley. Pour over one quart of Brown Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in which tongue was cooked may be used for making sauce.) Cover closely and simmer slowly (do not allow sauce to boil) two hours or until tongue is tender. Serve on hot platter. Surround with sauce. BAKED POTATOES (For recipe see Page 140.) BERMUDA ONIONS WITH BUTTER SAUCE Peel the desired number of Bermuda onions. Cover with boiling water. Heat to boiling point, boil five minutes, drain; repeat. Then cover with boiling salted water, and cook until tender (from forty-five minutes to one hour). Drain well. Dot over with bits of butter, finely chopped parsley, and pepper. Serve hot. CREAMED CELERY Wash, scrape and cut celery in one-half inch pieces. Cook in boiling salted water until tender; drain. (There should be two cups.) Cut a slice from the stem end of one green or red pepper, remove the seeds and veins. Parboil pepper eight minutes; drain and chop half the pepper fine. Add to celery, and reheat in one cup of White Sauce. FLORIDA SALAD Remove the peel from six large Florida Navel oranges. Separate the sections, and peel off the membrane, keeping the pulp in its original shape. Cut each section crosswise once. Dispose the orange cubes equally in nests of lettuce-heart leaves. Arrange the halves of English walnuts over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar. Sprinkle with paprika. YANKEE PLUM PUDDING 2/3 cup Cottolene. 1 cup N. O. molasses. 3 cups flour. 1-1/2 teaspoons soda. 1 teaspoon cinnamon. 1/2 teaspoon cloves. 1/2 teaspoon nutmeg. 1/2 teaspoon salt. 1 cup sweet milk. 1 cup seeded shredded raisins. 1 cup English Walnut meats broken in pieces. PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices and salt; add alternately with milk, reserving enough flour to dredge raisins and nut meats; mix well and turn in buttered molds. Steam three hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see Page 136.) BOILED COFFEE 1 cup medium ground coffee. White 1 egg. 6 cups boiling water. 1 cup cold water. PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute with one-half cup cold water, add to coffee and mix thoroughly. Turn into coffeepot and add boiling water, stir well. Place on range; let boil five minutes. If not boiled sufficiently, coffee will not be clear; if boiled too long, the tannic acid will be extracted, causing serious gastric trouble. Stuff the spout of pot with soft paper to prevent the escape of aroma. Stir down, pour off one cup to clear the spout of grounds, return to pot. Add remaining half-cup cold water to complete the clearing process. Place pot on back of range for ten minutes, where coffee will not boil. Serve immediately. If coffee must be kept longer, drain from the grounds and keep just below boiling point. _February_ _Variety's the very spice of life, That gives it all its flavor._ --_Cowper._ [Illustration] [Sidenote: _February_ _First Sunday_] Menu GRAPE-FRUIT COCKTAILS TOMATO BOUILLON LAKE TROUT BAKED IN PAPER BAG SAUCE À L'ITALIENNE FRENCH FRIED POTATOES BRUSSELS SPROUTS FRENCH ENDIVE--FRENCH DRESSING EGGLESS RICE PUDDING--HARD SAUCE COFFEE * * * * * GRAPE-FRUIT COCKTAIL Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine. TOMATO BOUILLON To five cups of Standard Broth add one cup of thick tomato purée. Reheat and serve in bouillon cups. STANDARD BROTH (BEEF, VEAL, LAMB, CHICKEN OR GAME) 4 pounds meat. 1 pound marrow bone. 2-1/2 quarts cold water. 1/2 teaspoon peppercorns. 4 cloves. 1 spray marjoram. 2 sprays thyme. 2 sprays parsley. 1/2 bay leaf. 1/4 cup each diced carrot, onion, and celery. 1/2 tablespoon salt. PROCESS: Remove meat from bone and cut in inch cubes; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear. LAKE TROUT BAKED IN PAPER BAG Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one-half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a dripping-pan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce: SAUCE À L'ITALIENNE 2-1/2 tablespoons butter. 2 tablespoons finely chopped onion. 2 tablespoons finely chopped carrot. 2 tablespoons finely chopped lean uncooked ham. 1/2 teaspoon peppercorns. 3 cloves. 2 sprays marjoram. 3 tablespoons flour. 1 cup Brown Stock. 1-1/4 cups white wine. 1 clove garlic. 2 teaspoons finely chopped parsley. PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley. STUFFING FOR FISH 1 cup cracker crumbs. 2 teaspoons finely chopped parsley. 1 tablespoon finely chopped pickles. 1 teaspoon salt. 1 teaspoon grated onion. 3 tablespoons butter. 1/4 to 1/2 cup boiling water. PROCESS: Melt butter in hot water; add remaining ingredients in the order given. Mix lightly with a fork. BRUSSELS SPROUTS Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. Drain thoroughly, serve with melted butter, salt (if needed), and pepper, or reheat in thin Cream Sauce, allowing one cup Sauce for each pint of sprouts. FRENCH ENDIVE Remove the imperfect outer stalks from the desired number of heads of French Endive. If heads are large, cut them in halves lengthwise; if small, separate the stalks. Wash, drain and chill. Serve with French Dressing (see Page 83). EGGLESS RICE PUDDING 4 cups milk. 2/3 cup rice. 1/3 cup molasses. 1/2 teaspoon cinnamon. 1 tablespoon butter. 1/2 cup seeded raisins. Salt. PROCESS: Wash rice; mix ingredients in the order given and pour into a buttered baking dish; bake three hours in a slow oven, stirring three times during first hour of cooking to prevent rice from settling. When stirring the last time, add butter. Serve with Hard Sauce. (For recipe see Page 161.) [Sidenote: _February_ _Second Sunday_] Menu CHICKEN CONSOMMÉ WITH MACARONI RINGS AND PIMENTOS BREAST OF LAMB STUFFED AND ROASTED CURRANT JELLY SAUCE SWEET POTATOES, SOUTHERN STYLE BUTTERED STRING BEANS CABBAGE SALAD APPLE CAKE WITH LEMON SAUCE BOILED COFFEE * * * * * CHICKEN CONSOMMÉ WITH MACARONI RINGS AND PIMENTOS 2 quarts Chicken Consommé. 1/2 cup cooked macaroni. 1 tablespoon pimentos. PROCESS: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consommé, heat to boiling point and serve in cups. BREAST OF LAMB STUFFED AND ROASTED Peel off the outer skin from a breast of lamb, remove bones, stuff, (see Page 36), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint. CURRANT JELLY SAUCE To Brown Sauce (for recipe see Page 82) add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion. Heat to boiling point, boil three minutes and serve in sauce boat. Onion may be omitted. STUFFING FOR LAMB 2 cups soft bread crumbs. 1/4 cup butter. 1/4 cup hot water. 1 tablespoon poultry seasoning. 1 tablespoon finely chopped onion. 1/2 tablespoon finely chopped parsley. Salt, Pepper. PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly with a fork. Add remaining ingredients in the order given. If desired moister, increase the quantity of hot water. SWEET POTATOES, SOUTHERN STYLE Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half inch thick. Arrange in layers in a well-greased quart baking dish. Cover each layer generously with brown sugar and dots of butter, a sprinkle of salt and pepper. Continue until dish is full. Add one cup hot water and bake in hot oven until liquor is "syrupy" and potatoes are brown on top. BUTTERED STRING BEANS Remove the strings and cut beans diagonally in one-half inch pieces. Wash and cook in boiling water from one to three hours, adding salt the last half hour of cooking. Drain and reheat in White Sauce or dress with melted butter, pepper and more salt if needed. If canned beans are used (and they would be in some localities at this season of the year) turn them from the can into sauce-pan and reheat them in their own liquor. Drain and dress them with melted butter, salt, and pepper. CABBAGE SALAD Use only the center of a firm head of white cabbage. Shred it very fine and cover with ice water until crisp. Drain thoroughly and mix with one medium-sized, thinly sliced Spanish onion. Mix with either French or Cream Salad Dressing (for recipe see Page 105). APPLE CAKE WITH LEMON SAUCE 2 cups flour. 1/2 teaspoon salt. 1/2 teaspoon soda. 1 teaspoon cream of tartar. 3 tablespoons Cottolene. 1 egg well beaten. 7/8 cup milk. 4 tart, fine flavored apples. 3 tablespoons granulated sugar. 1/4 teaspoon cinnamon. PROCESS: Mix and sift the dry ingredients in the order given; rub in Cottolene with tips of fingers; add beaten egg to milk and add slowly to first mixture stirring constantly, then beat until dough is smooth. Spread dough evenly in a shallow, square layer cake pan to the depth of one inch. Core, pare and cut apples in eighths, lay them in parallel rows on top of dough, pressing the sharp edge into the dough half the depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven twenty-five to thirty minutes. Serve hot with butter as a luncheon dish, or as a dessert for dinner with Lemon Sauce. LEMON SAUCE 2 teaspoons arrowroot. 1 cup sugar. 2 cups boiling water. Grated rind and juice of 1 lemon. 1 tablespoon butter. Few grains salt. PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly, stirring constantly. Cook over hot water twenty minutes, stirring constantly the first five minutes, afterwards occasionally. Remove from range. Add lemon juice, rind, and butter in small bits. Beat well and serve hot. [Sidenote: _February_ _Third Sunday_] Menu SCOTCH POTATO SOUP ROAST SHOULDER OF PORK SPICED APPLE SAUCE ERIN POTATOES BOILED WHITE BEANS CELERY SALAD SQUASH PIE NEUFCHATEL CHEESE COFFEE * * * * * SCOTCH POTATO SOUP 1 bunch leeks or 2 cups onion. 1 head celery. 5 tablespoons butter. 1 quart milk. 3 cups potato cubes. 2 tablespoons flour. 1/2 tablespoon finely chopped parsley. Salt, pepper. PROCESS: Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter eight minutes (without browning), stirring constantly. Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes). Parboil potato cubes in boiling salted water ten minutes. Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour. Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender. Turn into hot soup tureen and sprinkle with parsley. ROAST SHOULDER OF PORK Have meat cut from "little pig." Wipe and follow directions for roasting Loin of Pork. (See Page 173.) SPICED APPLE SAUCE Wipe, pare and core six or eight tart apples. Place them in sauce-pan, add just enough water to prevent burning; add three or four cloves and half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return to sauce-pan, add three-fourths cup sugar and cook five minutes, stirring constantly. Cool and serve. ERIN POTATOES Remove seeds and veins and parboil one mild green pepper eight minutes. Chop fine, add to Mashed Potatoes. BOILED WHITE BEANS Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one-quarter pound of lean salt pork, one-half tablespoon salt; cover and cook slowly until beans are tender (about two hours). Remove vegetables, drain beans. Chop the pork and mix with beans. CELERY SALAD Scrape and wash the tender hearts of crisp celery, cut in one-inch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced (using the heart rings). Mask with Mayonnaise or with Boiled Salad Dressing. SQUASH PIE (ECONOMICAL) Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie pan with Plain Paste, put an extra rim of pastry around edge of pie, flute rim and turn in mixture. Bake thirty minutes in a moderately hot oven. [Sidenote: _February_ _Fourth Sunday_] Menu TOMATO SOUP ROAST GUINEA FOWL--GIBLET SAUCE RHUBARB SAUCE POTATO SOUFFLÉS--EGG-PLANT WITH FINE HERBS DRESSED HEAD LETTUCE ORANGE ICE--CHOCOLATE JUMBLES COFFEE * * * * * TOMATO SOUP 1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces. 2 slices onion. 2 sprays parsley. Bit of bay leaf. 4 cloves. 1/2 teaspoon peppercorns. Few gratings nutmeg. 3 tablespoons butter. 2 tablespoons flour. Salt, pepper, cayenne. PROCESS: Cook the first six ingredients together twenty minutes. Rub through a purée strainer, keep hot. Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers. ROAST GUINEA FOWL Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in an open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce. (See Page 154.) RHUBARB SAUCE The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish. POTATO SOUFFLÉS Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl. EGG-PLANT SAUTÉ (WITH FINE HERBS) Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and sauté in hot butter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve at once. DRESSED HEAD LETTUCE Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves; drain dry in a wire basket or on towels. Cut heads in halves lengthwise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour over French Dressing. Serve at once. ORANGE ICE 4 cups water. 2-1/2 cups sugar. 2 cups orange juice. 1/2 cup lemon juice. Rind of two oranges. PROCESS: Pare the rind as thinly as possible from two oranges; add to water and sugar, and cook twenty minutes. Remove rind, add fruit juice, strain, cool and freeze. Serve in stem glasses. CHOCOLATE JUMBLES 1/3 cup Cottolene. 1 cup sugar. 2 squares chocolate grated. 1 tablespoon milk or water. 2 eggs beaten thick and light. 2 teaspoons baking powder. 2 cups flour. 1/4 teaspoon salt. 1 teaspoon vanilla. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add chocolate, milk and eggs. Mix and sift flour, baking powder and salt; add to first mixture. Add more flour if necessary. Dough should be soft. Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven. _March_ _What and how great the virtue and the art To live on little with a cheerful heart._ --_Pope._ [Illustration] [Sidenote: _March_ _First Sunday_] Menu SPRING SOUP--CRUSTS BREAST OF VEAL ROASTED--BROWN SAUCE SPANISH RICE MASHED PARSNIPS PINEAPPLE FRITTERS RED CABBAGE, CELERY AND ONION SALAD STEAMED CURRANT PUDDING DRIED APRICOT AND HARD SAUCE SMALL CUPS COFFEE * * * * * SPRING SOUP 3 bunches chopped watercress. 1 bunch young onions. 3 tablespoons butter. 2 tablespoons flour. 1/2 cup thin cream. Yolk 1 egg slightly beaten. Salt, pepper. Parsley finely chopped. PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Worcestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley. CRUSTS Cut stale sandwich bread lengthwise in one-inch thick slices and remove crusts. Cut slices in bars one inch wide and six inches long. Bake in a hot oven until delicately browned. Turn them so that crusts may brown evenly on all sides. Serve hot and crisp. BREAST OF VEAL ROASTED Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. Lay in a dripping pan and strew cubes of pork around meat. Place in a very hot oven for the first half hour, basting every ten minutes with fat in pan, then reduce heat and cook meat slowly until tender, allowing twenty minutes to pound; continue basting. The last half hour of cooking remove salt pork, dredge meat again with flour, and brown richly. Remove meat to hot serving platter, surround with Spanish Rice and prepare a Brown Sauce from some of the fat in pan. (See Page 82 for Brown Sauce.) SPANISH RICE Cover one cup of rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut four slices of bacon in shreds, crosswise, and cook until crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper in shreds and cook in bacon fat until soft, then add pepper and bacon fat to rice. Cover with three cups of well-seasoned chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add one cup of thick tomato purée and two-thirds cup of grated cheese. Mix well with a fork and let heat through over boiling water. Serve with roast veal or breaded veal cutlets. MASHED PARSNIPS Wash and cook in boiling water, drain and plunge into cold water, when the skins may be easily rubbed off. Mash and rub through a sieve. Season with salt, pepper, butter and moisten with a little cream or milk. Reheat over hot water and serve. PINEAPPLE FRITTERS Drain sliced pineapple from the liquor in the can. Dry on a crash towel. Dip in batter and fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with powdered sugar and serve with some of the liquor from which it was drained. This may be slightly thickened with arrowroot, allowing one teaspoon arrowroot to each cup of liquor. BATTER FOR FRITTERS 1 cup bread flour. 1 tablespoon sugar. 1/4 teaspoon salt. 2/3 cup milk. 1/2 teaspoon melted Cottolene. White one egg beaten stiff. PROCESS: Mix flour, sugar and salt. Add milk slowly, stirring constantly until batter is smooth; add Cottolene and white of egg. Batter must be smooth as cream. RED CABBAGE, CELERY AND ONION SALAD Select a small, solid head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water and let soak until cabbage is crisp; drain, then shave in thin shreds, and mix with the hearts of two or three heads (according to their size) of crisp celery, cut in small pieces crosswise. Add one medium-sized Spanish onion, finely chopped, and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or in nests of cress. STEAM CURRANT PUDDING 3 tablespoons Cottolene. 1/2 cup sugar. 2-1/2 cups flour. 3-1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 egg well beaten. 1 cup milk. 1/2 cup currants. PROCESS: Mix and sift the dry ingredients (reserving two tablespoons flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold; cover and steam two hours. Serve with Dried Apricot and Hard Sauce. DRIED APRICOT SAUCE Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a spoonful on each portion of pudding, place a small star of Hard Sauce in center and serve. [Sidenote: _March_ _Second Sunday_] Menu CHICKEN STEW WITH DUMPLINGS ONIONS IN CREAM STEWED CORN WATERCRESS AND EGG SALAD RHUBARB PIE CREAM CHEESE COFFEE * * * * * STEWED CHICKEN Dress, clean and cut up a chicken (a year old). Put in a stew-pan, cover with boiling water. Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and cook slowly until tender. Add one tablespoon salt the last hour of cooking. Remove chicken, strain liquor and remove some of the fat if necessary. Thicken the stock with two-thirds cup of flour diluted with sufficient cold water to pour readily. Return chicken to "gravy," heat to boiling point. Drop dumplings on top of chicken, cover stew-pan with a towel, replace the cover and steam dumplings twelve minutes. Arrange chicken on hot serving platter, surround with dumplings, sprinkle lightly with finely chopped parsley. DUMPLINGS 2 cups flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 1 teaspoon Cottolene. 3/4 cup milk. PROCESS: Sift together twice, flour, baking powder and salt, rub in Cottolene with tips of fingers. Add milk gradually, mixing it in with a knife. Drop from tip of spoon on top of meat, an inch apart; cover closely and steam twelve minutes. ONIONS WITH CREAM Select silver-skin onions of a uniform size; peel and cover with boiling water, bring to boiling point, drain and repeat. Then cover with boiling water, season with salt and cook until onions are tender (from forty-five to sixty minutes). Drain and add one-half cup hot cream (to eight onions). Sprinkle with black pepper and serve. STEWED DRIED CORN Soak two cups dried sweet corn overnight, in cold water to cover. In the morning place on range and simmer slowly until corn is tender and water is absorbed, add more water if necessary. Add one-fourth cup butter, two teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be careful that corn does not scorch. WATERCRESS AND EGG SALAD Wash thoroughly, trim off roots, drain, and chill watercress. Arrange nests of the cress on individual salad plates. Cut four hard-cooked eggs in halves crosswise, in such a manner that tops of whites will be notched. Remove yolks, rub through a sieve, season with salt, pepper and moisten with Boiled Salad Dressing to the consistency to handle. Shape in balls the original size, dip in finely chopped parsley and replace in whites. Dispose one "cup" in each nest, and just before serving marinate with French Dressing. RHUBARB PIE 2 cups rhubarb. 3/4 cup sugar. 1 egg slightly beaten. 2 tablespoons flour. Few grains salt. Few grains nutmeg. PROCESS: If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed. Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirty-five minutes in a hot oven. (When rhubarb is older it may be scalded before using.) [Sidenote: _March_ _Third Sunday_] Menu OYSTER COCKTAILS IN GRAPE FRUIT PLANKED WHITEFISH MASHED POTATOES FRICASSEED TOMATOES BUTTERED BEETS ALABAMA SALAD RAISIN PIE EDAM CHEESE BOILED COFFEE * * * * * OYSTER COCKTAIL IN GRAPE FRUIT Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by removing the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice. Garnish with foliage. PLANKED WHITEFISH Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider than the fish). Brush fish over with soft butter and sprinkle with salt and pepper. Surround fish with a border of coarse salt to prevent plank from burning. Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame. Remove to table covered with a sheet of brown paper, scrape off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Maître d'Hôtel Butter; surround with a border made of hot mashed potato, passing it through pastry bag and rose tube. Garnish with sprays of parsley and sliced lemon. Serve immediately. FRICASSEED TOMATOES Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle with salt, pepper and a grating of onion; dredge with flour and sauté in melted butter; brown first on cut side, then turn and finish cooking on the other. When soft, but not broken, pour over thin cream to almost cover. Let simmer until cream is slightly thickened. Remove to hot serving dish and pour cream around. ALABAMA SALAD Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds. Moisten with Cream Dressing. Serve on a bed of cress. CREAM DRESSING 3 hard cooked egg yolks. 1 teaspoon salt. Few grains cayenne. 1 teaspoon mustard. 2 tablespoons vinegar. Few drops onion juice or 1 teaspoon finely chopped chives. 1-1/2 cups thick cream. PROCESS: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating constantly. When all is used, sprinkle in a few grains cayenne or paprika. RAISIN PIE 1-1/2 cups seeded raisins cut in halves. 1/2 cup sugar. 2 tablespoons flour. 2 tablespoons butter. Juice and grated rind 1 lemon. 1 cup water in which raisins were cooked. Few grains salt. _Process_: Cook raisins in boiling water to cover, until tender, drain, and mix with sugar, grated rind, flour and salt. Cool slightly. Turn into pie-pan lined with Plain Paste, dot over with butter and pour over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven. [Sidenote: _March_ _Fourth Sunday_] Menu CREAM OF LETTUCE BAKED HAM--HOT HORSERADISH SAUCE SWEET POTATO CROQUETTES--SPINACH WITH EGGS GRAPE FRUIT SALAD CHEESE BALLS RHUBARB TART--CHEESE AFTER DINNER COFFEE * * * * * BAKED HAM Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim off all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes. Serve hot or cold. HOT HORSERADISH SAUCE 1/4 cup freshly grated horseradish. 1/4 cup fine cracker crumbs. 1-1/2 cups milk. 3 tablespoons butter. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1 tablespoon vinegar. 2 tablespoons lemon juice. 1/2 tablespoon grated onion. PROCESS: Cook crumbs, horseradish and milk twenty minutes in double boiler. Add seasonings, vinegar and lemon juice slowly, stirring constantly. Add grated onion, reheat and serve. SWEET POTATO CROQUETTES 2 cups hot riced sweet potatoes. 3 tablespoons butter. 1/2 teaspoon salt. Few grains pepper. 1/2 cup chopped walnut meats. 1 egg well beaten. PROCESS: Mix ingredients in the order given. If mixture is too dry add hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and arrange around Baked Ham. GRAPE FRUIT SALAD Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats, broken in fourths, over grape fruit. Marinate with French Dressing, but with less salt and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar. CHEESE BALLS 1-1/2 cups grated cheese. 1 tablespoon flour. 1/3 teaspoon salt. 1/8 teaspoon mustard. Few grains cayenne. Whites 3 eggs beaten stiff. PROCESS: Add flour and seasonings to cheese, fold in whites of eggs, shape in small balls. Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene. Drain on brown paper. RHUBARB TARTS If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind. Mix well and turn into a pie pan lined with Rich Paste. Arrange strips of pastry, lattice-work fashion, across the top of pie and bake thirty minutes in a moderate oven. _April_ _Let hunger move thy appetite, And not savory sauces._ --_Shakespeare._ [Illustration] [Sidenote: _April_ _First Sunday_] Menu STRAWBERRY COCKTAILS CHICKEN BOUILLON CHANTILLY FRICASSEE OF CHICKEN WITH WAFFLES SPINACH WITH EGGS PRUNE AND PECAN NUT SALAD APRICOT MARMALADE MOLD COCOANUT CAKE COFFEE * * * * * CHICKEN BOUILLON CHANTILLY Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives. FRICASSEE OF CHICKEN Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with Waffles. SPINACH WITH DEVILED EGGS 1 peck spinach. 1/4 pound bacon. Salt, pepper. 1/3 cup butter. Few grains nutmeg. 5 hard-cooked eggs. 1/2 teaspoon salt. 1/4 teaspoon pepper. 1/2 teaspoon finely chopped parsley. 1/2 teaspoon grated onion. 1/2 cup minced ham. Cream Salad Dressing. PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs. PRUNE AND NUT SALAD Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two tablespoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each. STEAMED SNOW BALLS (For recipe, see page 168.) COCOANUT CAKE 2/3 cup Cottolene. 2 cups sugar. 3 eggs. 3 cups flour. 5 teaspoons baking powder. 1/4 teaspoon salt. 1 cup milk. 1/2 teaspoon each lemon and vanilla. PROCESS: Cream Cottolene, add one cup sugar gradually, stirring constantly. Beat yolks thick and light, add remaining cup sugar gradually, continue beating. Combine mixtures. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk. Add vanilla and fold in the whites of eggs beaten stiff and dry. Turn into two well-greased, square cake pans and bake fifteen minutes in a moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover with remaining layer. Spread top and sides with frosting, and sprinkle with cocoanut before frosting glazes. BOILED FROSTING 2 cups sugar. 1/4 teaspoon cream of tartar. 1/2 cup water. Whites 2 eggs. PROCESS: Mix sugar, cream of tartar and water in a sauce pan. Place on range and stir until mixture begins to boil. When syrup drops from the wooden spoon thick like honey, remove from range and add eight tablespoons of the syrup to the stiffly beaten whites of eggs, beating constantly. Return remaining syrup to range, continue cooking until syrup spins a thread at least five inches in length. Pour syrup in a thin stream onto first mixture and beat until cool and slightly glazed on side of bowl. Spread thickly on cake. [Sidenote: _April_ _Second Sunday_] Menu SMOKED STURGEON CANAPÉ CLAM BROTH BUTTERED WAFERS BROILED FINNAN HADDIE POTATOES ON THE HALF SHELL PEGGY'S SOUR CABBAGE CHEESE SOUFFLÉ STRAWBERRY SHORTCAKE COFFEE * * * * * SMOKED STURGEON CANAPÉ Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles--then sauté a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapés. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canapé on a bread and butter plate covered with a paper doily and garnish with sprays of parsley. CLAM BOUILLON 1 peck of clams (in the shells). 3 cups cold water. Salt, pepper. Whipped cream. PROCESS: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika. BROILED FINNAN HADDIE Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with Maître d'Hôtel Butter. POTATOES ON THE HALF SHELL Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves lengthwise; scoop out the pulp from shells, being careful not to break them. Press pulp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Dispose around Finnan Haddie, interspersed with sprays of parsley. PEGGY'S SOUR CABBAGE Select a small, firm head of white cabbage; cut in quarters, remove the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Drain and add one-third to one-half cup of butter, toss cabbage until well buttered, sauté until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot. CHEESE SOUFFLÉ 2 tablespoons butter. 3 tablespoons flour. 1/2 teaspoon salt. 1/8 teaspoon ground mustard. 1/4 teaspoon paprika. 1/2 cup scalded milk. 1/4 cup grated American cheese. Yolks 3 eggs beaten thick and light. Whites 3 eggs beaten stiff. PROCESS: Melt butter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once. STRAWBERRY SHORTCAKE 2 cups flour. 3/4 teaspoon salt. 4 teaspoons baking powder. 2 tablespoons Cottolene. 1 cup thin cream. Process: Sift together flour, salt and baking powder. Rub shortening in with tips of fingers. Add cream, mix with a knife to a soft dough. Turn on a floured board, knead slightly and divide the dough into two equal parts. Pat and roll each piece to one-half inch thickness; lay one piece in a buttered jelly cake pan, brush over with soft butter and place remaining piece on top. Bake in a hot oven fifteen minutes. Remove from oven; invert cake on a hot serving platter. Remove bottom layer (which is now the top). Spread with soft butter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remaining cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract. STRAWBERRY MIXTURE Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour syrup over berries, or sprinkle raw sugar over berries and let stand one hour. Lift the berries from syrup and place between layer and on top of short cake. Strain syrup into a pitcher or bowl and pass with each portion of short cake. [Sidenote: _April_ _Third Sunday_] Menu CREAM OF ASPARAGUS BREADED MUTTON CHOPS--SAUCE SIGNORA BAKED BANANAS--SULTANA SAUCE FRIED WHOLE POTATOES LETTUCE HEARTS STEAMED GRAHAM PUDDING--SHERRY SAUCE CAFÉ NOIR * * * * * BREADED MUTTON CHOPS Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine bread crumbs, repeat if not well coated with crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown paper and serve in a border of hot Mashed Potatoes with Green Pepper, or in a nest of Green Peas dressed with Maître d'Hôtel Butter. SAUCE SIGNORA Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter until lightly browned, add one-fourth cup flour, one-half teaspoon salt, and stir until well blended, then add one and one-half cups of Brown Stock and one cup of Chili Sauce. Heat to boiling point, stirring constantly. Reduce heat and simmer ten minutes. This sauce may be strained or served without straining. Care must be taken that ham is not overcooked. BAKED BANANAS WITH SULTANA SAUCE 6 bananas. 3/4 cup Sultana raisins. 2-3/4 cups boiling water. 1 cup sugar. 1 tablespoon butter. Few grains salt. 1/4 cup Sherry wine. 2 tablespoons lemon juice. 1 tablespoon cornstarch or two teaspoons Arrowroot. PROCESS: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads. Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape. Curve them slightly and pour over SULTANA SAUCE Pick over raisins, cover them with water and cook until raisins are tender. Mix sugar, cornstarch and salt, add slowly to raisins and water, stirring constantly. Cook slowly twenty minutes; add butter, lemon juice and wine. Reheat and serve. FRIED WHOLE POTATOES Select small potatoes of uniform size. Wash, pare and parboil in boiling salted water ten minutes. Drain dry and fry a golden brown in deep hot Cottolene (time required about twelve minutes). Fat should not be hot enough to brown potatoes until the last five minutes of cooking, otherwise potatoes will not be cooked throughout. Drain on brown paper, sprinkle with salt and serve at once. STEAMED GRAHAM PUDDING 3 tablespoons Cottolene. 1/2 cup N. O. Molasses. 1/2 cup milk. 1 egg well beaten. 1-1/2 cups Graham flour. 1/2 teaspoon soda. 1 teaspoon salt. 1/2 teaspoon cinnamon. 1/4 teaspoon cloves. 1/2 teaspoon mace. 1 cup dates stoned and cut in pieces. PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the dry ingredients, add dates and stir into first mixture, beat thoroughly. Turn into a buttered tube mold, cover and steam two and one-half hours. Serve with Sherry Sauce (recipe Page 130). [Sidenote: _April_ _Fourth Sunday_] Menu SPANISH SOUP BAKED HALIBUT POTATOES À L'AURORA CORN FRITTERS CABBAGE RELISH STEWED RHUBARB WITH PINEAPPLE AND RAISINS OLD FASHIONED MARBLE CAKE * * * * * SPANISH SOUP 4 cups Brown Stock. 2 cups tomato pulp. 1 large, green, finely chopped pepper. 1 medium-sized onion, finely chopped. 4 tablespoons butter. 5 tablespoons flour. 2 tablespoons freshly grated horseradish. 1/2 tablespoon Worcestershire Sauce. Salt, pepper and cayenne, or A few drops Tobasco Sauce. 1/2 cup hot cooked rice. PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice. BAKED HALIBUT Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf and arrange halibut over onion. Spread halibut evenly with a butter paste made of four tablespoons butter worked to a cream with three tablespoons flour. Season with one-half teaspoon salt and a few grains cayenne. Over butter paste sprinkle thickly-buttered cracker crumbs, and arrange alternately strips of pimento and thin slices of bacon over crumbs. Cover with a buttered paper and bake slowly one hour in a moderate oven. Remove paper the last fifteen minutes of cooking to brown the crumbs and bacon delicately. Remove to hot serving platter and garnish with shredded potatoes, sliced lemon and parsley. POTATOES AURORA Cut cold, boiled potatoes in one-fourth inch cubes. There should be sufficient to fill three cups. Reheat potatoes in two cups of thin white sauce, turn into hot serving dish. Remove the shells from four hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut whites in rings and arrange rings around edge of potatoes; press the yolks through a ricer over potatoes. Sprinkle the rings with finely chopped parsley. Serve at once. CORN FRITTERS 1 can corn, chopped fine. 1 cup flour. 1 teaspoon baking powder. 1 teaspoon sugar. 2 teaspoons salt. 1/4 teaspoon white pepper. 2 eggs. PROCESS: Add dry ingredients, sifted together, to corn; add yolks well beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or dip a tablespoon into deep hot Cottolene, drain well, then take up a spoonful of the corn mixture, drop into hot Cottolene, pushing it off spoon into hot fat with a spatula. Fry a golden brown. Drain on brown paper and serve immediately. CABBAGE RELISH Remove the wilted and coarse outside leaves from one small, solid head of white, new cabbage (Southern), cut off stalk, cut head in quarters, cut out stalk from each quarter and chop cabbage very fine. Add one medium-sized Bermuda onion, finely chopped. Cover with ice water and let stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve in lemon baskets, sprinkle with finely chopped chives, green pepper or parsley. RELISH DRESSING 1 teaspoon mustard. 1-1/2 teaspoons salt. 1/2 tablespoon flour. 1 tablespoon sugar. Few grains cayenne. 1 tablespoon melted butter. 1 egg yolk. 1/3 cup hot vinegar. 1/2 teaspoon celery seed. 2/3 cup thick cream. PROCESS: Mix the ingredients, except celery seed, in the order given. Cook in double boiler, stirring constantly until mixture coats the spoon; strain and add celery seed. Chill and add to cabbage. STEWED RHUBARB Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut rhubarb in one-inch pieces. Put into baking dish and sprinkle generously with sugar, add just enough water to prevent rhubarb from burning. Cover and bake in oven very slowly until tender but not broken. (Slow cooking preserves its color.) One cup of Sultana raisins may be cooked with rhubarb. They must, however, be first picked over, stems removed, then covered with boiling water, drained, then covered again with boiling water and cooked until soft. Arrange a layer of rhubarb in baking dish, then a sprinkle of raisins and sugar and thus continue until all are used. Finish cooking as directed in the foregoing. Serve very cold. MARBLE CAKE 1/3 cup Cottolene. 1 cup sugar. 2 eggs. 1/2 cup milk. 1/2 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon salt. 1-3/4 cups flour. 3 teaspoons baking powder. 1 tablespoon molasses. PROCESS: Cream Cottolene, add sugar gradually, yolks of eggs beaten until thick and light, flour sifted with baking powder, alternately with milk. Fold in whites of eggs beaten until stiff. Turn one-third of this batter into a bowl and add to it molasses and spices. Pour into well-greased pan, alternating light and dark mixtures to give it the "marbled" appearance. Bake forty to forty-five minutes in a moderate oven. _May_ "_If you are an artist in the kitchen you will always be esteemed._"--_Elizabeth in Her German Garden._ [Illustration] [Sidenote: _May_ _First Sunday_] Menu ASPARAGUS SOUP--SALTINES BAKED BLUEFISH À LA CREOLE CHATEAU POTATOES STRINGLESS BEANS WITH BACON CHEESE AND PIMENTO SALAD FROZEN STRAWBERRIES CORN-STARCH LOAF CAKE WITH MAPLE FROSTING CAFÉ NOIR--TEA FRAPPÉ * * * * * CREAM OF ASPARAGUS SOUP 3 cups White Stock. 1 bunch (or 1 can) asparagus. 2 cups cold water. 2 slices onion. 4 tablespoons butter. 4 tablespoons flour. 1-1/2 cups scalded milk. 1/2 cup hot cream. PROCESS: Wash, scrape and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve. Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot milk and cream, continue stirring. Cook tips in boiling salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve. If canned asparagus is used, drain from liquor, rinse, reserve tips and follow directions given in the foregoing. BLUEFISH À LA CREOLE Remove bones from a fresh, three-pound bluefish. Place on a well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and paprika. Cook in a hot oven twenty-five minutes, basting often with melted butter or sweet dripping. Remove to hot serving platter and pour a Creole Sauce around fish. Sprinkle fish with buttered crumbs, set platter on a board and place in oven to brown crumbs. Garnish with slices of lemon dipped in chopped parsley. CREOLE SAUCE (For recipe see Page 122.) CHATEAU POTATOES Wash, pare and cook (almost soft) one-half dozen medium-size potatoes. Drain perfectly dry, cool and cut them in quarters, trim them in the shape of small gherkins. Wash them in cold water, then put them in a frying pan, reheat in boiling water. Drain and add four tablespoons butter; shake the pan until potatoes are well buttered and a golden brown color. Remove carefully with a skimmer to hot serving dish, and sprinkle with finely chopped parsley. STRINGLESS BEANS WITH BACON Cut three thin slices of bacon in shreds crosswise, try out in a frying pan. Cook until tender two cups green, stringless beans and three or four small new onions, in boiling salted water. Drain and add to bacon, mix well, add salt (if necessary) and pepper; turn into a hot serving dish. CHEESE AND PIMENTO SALAD (For recipe see Page 26.) FROZEN STRAWBERRIES 4 cups thin cream. 3 cups thick cream. 2 cups milk. 1 cup sugar. 1/4 cup water. Few grains salt. 2 cups strawberry juice and pulp. 1 tablespoon lemon juice. Strawberries. PROCESS: Cook water and sugar together three minutes. Cool and add to cream and milk. Add a sprinkle of salt. Turn into freezer and when half frozen add lemon juice and strawberry pulp. Finish freezing. Let stand an hour or two to ripen. Serve in cone shape and place a large, unhulled strawberry in top of each cone. CORN STARCH LOAF CAKE 2/3 cup Cottolene. 2 cups fine sugar. 1 cup milk. 1 cup corn starch. 2 cups flour. 1-1/2 tablespoons baking powder. Whites 5 eggs beaten stiff. 1/2 teaspoon salt. 1 teaspoon vanilla. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs. Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven. Spread with Maple Frosting (see Page 103) and stick with blanched and shredded almonds slightly toasted. [Illustration] [Sidenote: _May_ _Second Sunday_] Menu CREAM OF SPINACH CROUTONS YOUNG PIGEONS (STALL FED) STUFFED AND BRAISED MASHED POTATOES ASPARAGUS WITH BUTTER SAUCE SPINACH SALAD COTTAGE PUDDING WITH STRAWBERRIES COFFEE CREAM OF SPINACH 1/2 peck spinach. 6 cups cold water. 1/2 small bay leaf. 1-1/2 teaspoons salt. 3 tablespoons Cottolene. 2 cups milk. 2 slices onion. 3 tablespoons flour. 1/2 cup heavy cream. Cayenne pepper and celery salt. PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley. YOUNG PIGEONS STUFFED AND BRAISED Clean, stuff and truss six _young_ pigeons. Arrange them in a stew pan or Dutch oven. Add one quart boiling water; add three blades celery, cut in pieces, and three slices of onion, a small bit of bay leaf and one-half teaspoon peppercorns. Cover closely and simmer (in the oven if Dutch oven is used) slowly, until birds are tender (about two hours according to age of birds). Remove from casserole, cool and spread with soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain liquor from casserole. Try out fat salt pork in vessel, and brown birds richly in the pork fat, turning often that they may be evenly browned. Make a sauce of the strained stock. Make shallow, boat-shape croutons of stale bread, fry them a golden brown in deep hot Cottolene, drain on brown paper and arrange a bird in each boat. Garnish with parsley. STUFFING FOR PIGEONS 1 cup hot, riced potato. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1 teaspoon finely chopped chives. 1 tablespoon butter. 1/4 cup soft stale bread crumbs soaked in water then wrung in a napkin. 1 egg yolk. Few grains poultry seasonings. PROCESS: Mix ingredients in the order given and fill body of pigeons. ASPARAGUS WITH BUTTER SAUCE Untie the bunches, wash and remove scales. Cut off the hard part of spears as far up as they will snap. Retie, and cook in boiling salted water until tender (about fifteen minutes), leaving the tips out of water the first ten minutes of cooking. Drain, remove strings. Arrange in hot serving dish and pour over two tablespoons melted butter (for each bunch), sprinkle with salt and pepper. SPINACH SALAD Pick over and wash in several waters or until no sand is left in bottom of bowl, one-half peck spinach. Drain and cook in its own juice and the water that clings to the leaves (if spinach is old, cook it in plenty of water), until soft. Drain dry as possible and chop finely. Season with salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then cut shreds in small bits. Sauté them until delicately browned and crisp, skim them from the fat, add them to spinach, add one tablespoon of bacon fat. Butter lightly small Dairole molds and pack solidly with spinach. Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or Bologna sausage, trimmed in circular pieces a trifle larger than mold of spinach. Arrange each portion in a nest of parsley or cress, and fill depression on top of spinach with Mayonnaise or Sauce Tartare (for recipe see Page 84). [Sidenote: _May_ _Third Sunday_] Menu CREAM OF ASPARAGUS BRAISED CALF'S LIVER RICE AU GRATIN CARROTS AND TURNIPS IN CREAM SAUCE ASPARAGUS SALAD CUSTARD PIE EDAM CHEESE COFFEE ICED TEA * * * * * CREAM OF ASPARAGUS (For recipe see Page 66.) BRAISED CALF'S LIVER Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water. Cover closely and cook in a slow oven two hours. Remove cover the last half hour of cooking that liver may brown richly. Remove liver to serving platter, set aside in a warm place. Strain liquor in casserole and use for making a Brown Sauce. Pour sauce around liver and serve. Braised liver may be served cold, thinly sliced. RICE AU GRATIN 1-1/2 cups steamed or boiled rice. 1 tablespoon salt. 1-1/2 tablespoons butter. 1/3 lb. grated cheese. Cayenne. Milk. Buttered cracker crumbs. PROCESS: When steaming or boiling the rice, allow one tablespoon of salt for seasoning. Butter a baking dish and cover with a layer of rice, dot over with some of the butter. Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used. Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown. CARROTS AND TURNIPS IN CREAM SAUCE Scrub, scrape and cut carrots in small cubes. Wash, pare and cut purple-top turnips the same. (There should be one and one-half cups of each.) Cover each (in separate vessels) with boiling water and cook until tender; add salt the last half hour of cooking. Drain well, toss together and reheat in one and one-half cups Thin White Sauce. ASPARAGUS SALAD Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Arrange these fagots in nests of crisp lettuce heart leaves. Just before serving pour over French Dressing to which has been added one tablespoon of finely chopped chives. A band of red or green pepper may be used in place of the onion ring. Canned asparagus should first be drained from the liquor in the can then rinsed with cold water. Chilled and served as directed in the foregoing. CUSTARD PIE Line a deep, perforated pie tin with Plain or Rich Paste. For filling, beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded milk, stirring constantly. Bake in a hot oven at first, to set the crust or rim, then reduce the heat afterwards; as this is a combination of eggs and milk it should be finished in a slow oven. [Sidenote: _May_ _Fourth Sunday_] Menu CONSOMMÉ--BREAD STICKS BOILED CORNED BEEF WITH VEGETABLES DANDELION SALAD FROZEN STRAWBERRIES SPANISH LAYER CAKE CAFÉ NOIR--ICED TEA CONSOMMÉ WITH BREAD STICKS (For recipe see Page 149.) BOILED CORNED BEEF WITH VEGETABLES Select five or six pounds from the plate or the brisket; wash carefully in cold water, drain; place in kettle and cover with boiling water, let boil five minutes and--if very briny--drain, rinse off scum with hot water and again cover with boiling water; heat to boiling point and simmer until meat is tender (about six hours). Remove beef from liquor, keep covered in a warm place. Skim off some of the fat from liquor. Add carrots washed, scraped and cut in quarters. Let cook fifteen minutes, then add small white onions and turnips pared and cut in quarters, one head white cabbage cut in quarters (stalk cut out). Wash, pare and cut uniform-sized potatoes in quarters, parboil five minutes, then drain and add to other ingredients. Cook beets in a separate vessel. When vegetables are soft, arrange meat in center of hot serving platter and surround with carrots, turnips, onions and cabbage. Sprinkle vegetables with finely chopped parsley, serve beets in separate dish. Pass horseradish, mustard and vinegar. DANDELION SALAD Gather the dandelion when young and tender. That which is cultivated is well bleached and very tender. Wash thoroughly in several waters, cut off the roots and outside leaves. Drain dry on a cloth or in a wire basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds crosswise and sauté in frying pan until crisp; sprinkle bacon over dandelion. To the fat in pan (there should be one-third cup), add one-fourth cup vinegar diluted with two tablespoons water. Heat to boiling point and pour over dandelions; toss leaves with a fork until well mixed with dressing; serve at once. FROZEN STRAWBERRIES--No. 2 2 quarts cream. 2 cups sugar. Few grains salt. 2 cups strawberry juice and pulp. PROCESS: Wash and hull strawberries (about three boxes); sprinkle with one cup sugar, cover closely and set aside in a cool place for two hours. Mash and squeeze berries through cheese cloth. Mix remaining cup sugar and salt with cream; turn into freezer and, when half frozen, add strawberries and finish freezing. Serve with Strawberry Sauce. STRAWBERRY SAUCE 1 cup sugar. 1/3 cup water. 2 cups strawberry pulp. PROCESS: Make a syrup by boiling water with sugar three minutes (after mixture begins to boil), cool slightly and add strawberry pulp. Chill thoroughly and serve. SPANISH LAYER CAKE 1/3 cup Cottolene. 1 cup sugar. Yolks 2 eggs. 1/2 cup milk. 1-7/8 cups pastry flour. 3 teaspoons baking powder. 1 teaspoon cinnamon. 1/4 teaspoon cloves. 1/4 teaspoon salt. Whites 2 eggs. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder, spices and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans. Spread with a thick layer of raspberry between layers. Cover top with frosting or dredge with powdered sugar. [Sidenote: _May_ _Fifth Sunday_] Menu CREAM OF RICE SOUP FLANK STEAK STUFFED AND BRAISED BOILED RICE DANDELION GREENS WITH BACON ASPARAGUS SALAD STRAWBERRY SHORT CAKE CAFÉ NOIR CREAM OF RICE SOUP 1 cup rice, well washed. 1-1/2 quarts cold water. 1 onion sliced. 1 green pepper cut in shreds. 2 cups hot cream or milk. 1/4 cup butter. 2 tablespoons flour. Salt, cayenne and nutmeg. 1 teaspoon finely chopped parsley. PROCESS: Heat water to boiling, season with salt and add rice, onion and green pepper (discarding seeds and veins). Cook until rice is soft; rub through a sieve. Melt butter in a saucepan, add flour, stir to a smooth paste, add cream slowly, stirring constantly. Add seasonings and cook over hot water ten minutes. Combine with rice mixture, continue cooking five minutes. Turn into hot soup tureen and sprinkle over with parsley. FLANK STEAK STUFFED AND BRAISED Select a flank steak weighing about two and one-half pounds. Have the butcher peel off the superfluous fat and tissue and score both sides diagonally in opposite directions. Remove the steak from paper when it comes from market and lay it flat on meat board, sprinkle with salt and pepper. Spread over it a thin layer of stuffing, (see Page 154), roll lengthwise, very compactly, sew the overlapping edge securely, also the ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat in pan with enough Cottolene to brown it richly, turning roll until it is richly browned all over. Then remove to Dutch oven or casserole; rinse dripping pan with a little boiling water, pour over meat and surround with two cups stewed and strained tomato pulp, one onion thinly sliced, one green pepper shredded (after removing seeds and veins), two sprays parsley, the half of a small bay leaf and two tablespoons Worcestershire sauce. Cover closely, place in oven and cook meat very slowly about three to four hours. Remove meat to serving platter. Dilute four tablespoons flour with cold water to the consistency to pour, add to sauce in pan, stir until well blended, season with salt and pepper; let simmer ten minutes, then strain around meat. Garnish with sprays of parsley or cress. DANDELION GREENS Remove the roots, carefully pick over (discarding all tough and wilted leaves) and wash dandelion leaves in several waters; to the last water add salt to free leaves from insects and vermin. It will require one peck of leaves to serve a family of six. Cook leaves in plenty of boiling salted water until tender; drain at once and chop fine. Dress with butter and pepper; cut thin slices of bacon in shreds crosswise, try it out and pour over dandelions. (There should be one-third cup bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked eggs may also be used as a garnish. Cut them in eighths or rings. Vinegar is sometimes added. Serve hot. STRAWBERRY SHORT CAKE (For recipe see Page 59.) _June_ _Nothing lovelier can be found In woman, than to study house good._ --_Milton._ [Illustration] [Sidenote: _June_ _First Sunday_] Menu CONSOMMÉ BROWNED CRACKERS LAMB CHOPS BREADED--MAÎTRE D'HÔTEL BUTTER NEW POTATOES CHIVE SAUCE GREEN PEAS JUNE SALAD CHERRY PIE ICED TEA--CAFÉ NOIR * * * * * CONSOMMÉ PRINCESS Add to Consommé small green peas and tiny cubes of cold cooked breast of chicken. (For recipe for Consommé see Page 149.) BROWNED CRACKERS Split crackers, arrange them in a dripping pan, place in a moderate oven until crisp and delicately browned. LAMB CHOPS BREADED Prepare loin or French chops as for broiling. Dip in crumbs, egg (diluted with cold water, allowing two tablespoons water to each egg), add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain on brown paper and spread with Maître d'Hôtel Butter. NEW POTATOES WITH CHIVE SAUCE Scrape off the skin, remove the "eyes" with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to cover; season with salt, cover and cook until soft, drain. If small, serve whole; if large, cut them in one-half inch cubes and reheat in Chive Sauce. CHIVE SAUCE To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives. GREEN PEAS Cook peas in boiling water. Use just enough water to prevent them from burning. Add salt fifteen minutes before removing them from fire. Season with butter and pepper. JUNE SALAD Remove stones from red and pink Ox-heart cherries and cut them in halves lengthwise. Remove the pulp from oranges and cut in inch cubes; peel bananas and cut in one-half inch cubes. Use equal quantities of each and marinate with French Dressing No. 2. Serve in nests of heart lettuce leaves and mask with Mayonnaise. FRENCH DRESSING No. 2 1/4 teaspoon salt. 4 tablespoons Olive oil. 1/8 teaspoon paprika. 2 tablespoons lemon juice. PROCESS: Put seasoning in small bowl, add oil slowly, stirring constantly; add lemon juice slowly, continue beating until all is used. Chill, beat again and turn over fruit. MAYONNAISE DRESSING 1/2 teaspoon salt. Few grains cayenne. Yolks 2 eggs. 1-1/2 tablespoons lemon juice, or 3/4 tablespoon each of vinegar and lemon juice. 3/4 cup Olive oil. PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add oil drop by drop, until four tablespoons have been added, after which larger quantities may be added. Stir constantly. As mixture thickens, add a teaspoon lemon juice or vinegar. Continue adding oil and lemon juice or vinegar alternately until all is used, stirring constantly. All ingredients should be very cold. Set bowl in which dressing is made in a bowl of crushed ice. CHERRY PIE Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boiling point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour, moisten rim and cover with top crust, flute the edges and bake in hot oven for the first ten minutes, then reduce heat, continue baking for twenty-five minutes. Serve hot with cheese, cut in strips one-fourth inch thick and wide by two and one-half inches long. ICED TEA Make tea and chill. Serve in glasses filled with crushed ice, adding (if desired) one tablespoon lemon juice to each glass. Pass fine granulated (Bar) sugar. Place each glass on a small plate. [Illustration] [Sidenote: _June_ _Second Sunday_] Menu CHEESE CANAPÉS HAMBURG ROAST--BROWN SAUCE ROAST NEW POTATOES GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE GARDEN CRESS WITH ORANGES--FRENCH DRESSING CURRANT PIE COFFEE CHERRY PUNCH * * * * * CHEESE CANAPÉS Cut stale bread in one-quarter inch slices, shape with small biscuit cutter (2 inches in diameter). Spread lightly with French or German mustard, sprinkle thickly with grated cheese, sprinkle cheese with finely chopped olives. Place a small stuffed olive in center of each. Dispose on a small plate covered with a paper doily. Garnish with sprays of parsley and serve as an "appetizer." HAMBURG ROAST Remove the fat and stringy parts, also marrow-bone, from two pounds round steak. Pass through the meat grinder twice; add the marrow taken from bone, one tablespoon green pepper finely chopped, one tablespoon onion finely chopped, season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten; add one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth. Mix ingredients thoroughly with the hand. Shape in a compact roll of uniform thickness. Lay thin slices of salt pork or bacon in the bottom of a dripping pan, set the roast on them; lay thin slices of salt pork over the meat and place in a hot oven. After the first eight minutes reduce the heat and baste with the hot fat in the pan; let cook about thirty minutes, basting every ten minutes. The roast should be richly browned on the outside and a delicate pink inside. Serve surrounded with Tomato, Brown or Creole Sauce. BROWN SAUCE 2 tablespoons butter. 1 slice onion. 4 tablespoons flour. 1-1/2 cups Brown Stock. 1/4 teaspoon salt. 1/8 teaspoon pepper. PROCESS: Melt butter in sauce pan, add onion and cook until delicately browned; remove onion, and cook butter until richly browned, stirring constantly; add flour sifted with seasonings, stir to a paste and continue browning. Then pour on stock, slowly stirring until smooth and glossy. Onion may be omitted. ROAST NEW POTATOES Select uniform-sized new potatoes, wash and scrub them with a brush, pare and parboil ten to fifteen minutes (according to the size) in boiling salted water. Drain and place them around rack in dripping pan in which meat is roasting and cook until tender. Baste occasionally with fat in pan when basting roast. GREEN PEAS AND NEW CARROTS IN CREAM SAUCE Cook one and one-half cups of peas in just enough water to prevent them from burning. Add salt fifteen minutes before removing them from range. Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes (there should be one and one-half cups); cook in boiling salted water until tender. Drain and mix with peas. Reheat them in one and one-half cups of Cream Sauce (for recipe see Page 151). GARDEN CRESS WITH ORANGES Arrange individual nests of Garden Cress on six chilled salad plates. Cut eight oranges in halves, remove the pulp, discarding veins and sections. Leave the pulp in the original shape as taken from the sections; divide the pulp evenly between the six nests. Serve with French Dressing and sprinkle each portion with paprika and a few grains cayenne. Omit the garlic when using fruit. FRENCH DRESSING 1/2 teaspoon salt. 1/8 teaspoon pepper. 1/4 teaspoon paprika. 6 tablespoons olive oil. 2 tablespoons vinegar. Garlic. PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt, pepper, paprika and oil; beat until ingredients are thoroughly blended, adding vinegar slowly meanwhile. A piece of ice put into bowl while stirring will aid in chilling the mixture. CURRANT PIE 2-1/2 cups cleaned currants. 2 cups sugar. 1/8 teaspoon salt. 2 eggs slightly beaten. 2 tablespoons flour. PROCESS: Mix the ingredients in the order given. Turn in a lined pie pan, heaping currants in center; cover with top crust, press and flute the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered sugar. CHERRY PUNCH Boil two cups sugar and one cup water until a rich syrup is formed. Add one cup of lemon juice and two cups of Cherry juice, left over when canning cherries. (This left-over juice may be brought to the boiling point, skimmed and turned into sterilized fruit jars, sealed and stored as canned fruit and may be used for punch or pudding sauce.) Add two cups cold water. Fill a claret pitcher with cracked ice; add mixture. When serving, place a thin slice of orange, three or four strawberries and three pitted California cherries in each glass, fill three-fourths full with mixture. Serve very cold. [Sidenote: _June_ _Third Sunday_] Menu CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS FRIED PERCH--SAUCE TARTARE SHREDDED POTATOES ASPARAGUS ON TOAST LETTUCE WITH CREAM DRESSING CHERRY ROLY-POLY CHERRY SAUCE COFFEE * * * * * CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS Heat six cups of Chicken Consommé to the boiling point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consommé. Sprinkle slightly with finely chopped chives or parsley. FRIED PERCH Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses. SAUCE TARTARE To one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve. SHREDDED POTATOES Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch. ASPARAGUS TIPS IN CROUSTADES Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Béchamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread). BÉCHAMEL SAUCE 4 tablespoons butter. 4 tablespoons flour. 1-1/2 cups highly seasoned chicken stock. 1/2 cup hot thin cream. Yolk 2 eggs. Salt, pepper, few grains nutmeg. PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg. LETTUCE WITH CREAM DRESSING Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold. CHERRY ROLY-POLY Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page 180.) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugar and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce. CHERRY SAUCE 2 cups pitted cherries. 1 cup claret. 2/3 cup sugar. 1/2 glass red currant jelly. Juice 1 lemon. 1/2 dozen Cassia buds. PROCESS: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings. [Illustration] [Sidenote: _June_ _Fourth Sunday_] Menu CREAM OF ASPARAGUS SOUP--CROUTONS RADISHES GREEN ONIONS ROAST STUFFED SHOULDER OF LAMB--MINT SAUCE NEW POTATOES WITH PEAS SWISS CHARD WITH BACON AND "HARD BOILED" EGGS CHERRY DUFF CHERRY SAUCE COFFEE * * * * * CREAM OF ASPARAGUS SOUP (For recipe see Page 66.) CROUTONS Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt. ROAST SHOULDER OF LAMB Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; continue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking. To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs. STUFFING FOR LAMB (See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry seasoning.) MINT SAUCE 1 bunch of mint finely chopped. 1/3 cup vinegar. 2 tablespoons cold water. 2 tablespoons powdered sugar. PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four tablespoons of mint), place on back of range and infuse for one-half hour. NEW POTATOES WITH NEW PEAS Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce. SWISS CHARD WITH BACON Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound. CHERRY DUFF 4 cups pitted cherries. 2 cups sugar. 1 teaspoon lemon juice. 1-1/2 tablespoons Cottolene. 2 cups flour. 4 teaspoons baking powder. 1 teaspoon salt. 3/4 cup milk or thin cream. PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened. _July_ _I'm quite ashamed--'tis mighty rude To eat so much--but all's so good!_ --_Pope._ [Illustration] [Sidenote: _July_ _First Sunday_] Menu COLD CONSOMMÉ VEAL LOAF (HOT)--TOMATO SAUCE (OR) COLD--WITH STRING BEAN SALAD SARATOGA CHIPS BEETS IN DRAWN BUTTER FIGS IN SHERRY JELLY WITH WHIPPED CREAM NUT AND RAISIN CAKE WITH CARAMEL FROSTING ICED COFFEE * * * * * CHICKEN CONSOMMÉ (COLD) Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly. TO CLEAR SOUP STOCK After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached; let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not sufficiently seasoned, add more seasoning before clearing. VEAL LOAF Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, one-fourth cup cream, juice of one small lemon (about two tablespoons), one tablespoon salt, one-half tablespoon black pepper, onion juice to taste. Mix thoroughly and pack solidly in a granite, brick-shaped bread pan, spread top evenly and brush with slightly beaten white of egg. Bake in a moderate oven three hours, basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water. Prick surface with a fork that fat may penetrate meat. Chill, remove to serving platter, surround by any good vegetable salad. If served hot, surround with Tomato, Creole or Espagnole Sauce. This may be prepared Saturday. STRING BEAN SALAD Marinate cold, cooked, stringless beans with French Dressing. There should be enough beans to make a generous border around a cold veal loaf. Sprinkle beans thickly with small onions thinly sliced and the rings separated. Garnish edge of dish with sprays of parsley and Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled over beans and is quite an addition. SARATOGA CHIPS Wash and pare the desired number of uniform-sized potatoes. Slice thinly (using slaw cutter) into a bowl of cold water. Let stand several hours, changing the water often or until it is quite clear. Drain and drop them into a kettle of boiling water; allow them to boil just one minute. Drain quickly and cover with cold water. Drain from cold water and dry between towels. Fry a few at a time in deep hot Cottolene, keeping them moving with the skimmer. Drain on soft brown paper and sprinkle with salt. BEETS IN DRAWN BUTTER Wash the small new beets and cook in boiling salted water until tender. Drain and cover with cold water. Rub off the skins and slice them or cut them in cubes. Reheat them in DRAWN BUTTER (SOUR SAUCE) Melt two tablespoons butter in a sauce-pan; add three tablespoons flour, stir to a smooth paste and add gradually, while stirring constantly, one cup boiling water. Boil two minutes, then add four tablespoons hot cream and four tablespoons vinegar (if vinegar is too acid use two tablespoons each of vinegar and water), season with salt and pepper. FIGS IN SHERRY JELLY 1 tablespoon granulated gelatine. 1/4 cup cold water. 3/4 cup boiling water. 1/2 cup best table Sherry wine. Juice of 1 small lemon. 1/2 dozen washed figs. Whipped Cream. 1/2 cup sugar. PROCESS: Soak gelatine in cold water, then dissolve it in boiling water; add sugar and stir occasionally until mixture begins to thicken, then add wine and lemon juice. Chill a pint mold in ice water (a fancy mold is attractive for this purpose). Separate the figs, slice them thinly and dip some of them in the jelly and use them for decorating the mold; then fill the mold with alternate layers of sliced figs and the mixture, allowing the jelly to "set" each time before adding the slices of figs. Chill thoroughly. Unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired. Use pastry bag and rose tube for this purpose. NUT AND RAISIN CAKE 1/3 cup Cottolene. 1 cup fine sugar. 3 eggs unbeaten. 1 cup pecan nut meats. 2/3 cup raisins. 2 cups pastry flour. 4 teaspoons baking powder. 3/4 cup milk. Grated rind of half an orange. 1/2 teaspoon cinnamon. 1/4 teaspoon mace. 1/4 teaspoon salt. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with CARAMEL FROSTING WITH NUTS 1-1/4 cups soft brown sugar. 1/4 cup granulated sugar. 1/2 cup boiling water. Whites 2 eggs. 1/2 teaspoon almond extract. 1/2 cup pecan nut meats broken in pieces. PROCESS: Boil sugar and water together as for Boiled Frosting (see recipe Page 56). Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance. ICED COFFEE Follow directions for making Boiled Coffee, using four cups boiling water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar. [Sidenote: _July_ _Second Sunday_] Menu CONSOMMÉ WITH VEGETABLES BAKED STUFFED BLACK BASS--EGG SAUCE PARSLEY POTATOES CAULIFLOWER WITH CHEESE SAUCE THIN CORN BREAD TOMATO AND ONION SALAD STEAMED BLUEBERRY PUDDING--FOAMY SAUCE ICED TEA CAFÉ NOIR * * * * * CONSOMMÉ WITH VEGETABLES To six cups Consommé (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers. BAKED BLACK BASS Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley. STUFFING FOR FISH 1/2 cup cracker crumbs. 1 cup stale bread crumbs. 5 tablespoons butter. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1/2 cup hot water. Onion juice. PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste. EGG SAUCE To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn Butter Sauce see Page 92.) THIN CORN BREAD 3/4 cup yellow corn meal. 1-1/4 cups flour. 2 tablespoons sugar. 5 teaspoons baking powder. 3/4 teaspoon salt. 1 cup thin cream. 1 egg well beaten. 2 tablespoons Cottolene. PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven, brush over with melted butter or milk to give it a richer color. Serve with baked or broiled fish. PARSLEY POTATOES Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley. CAULIFLOWER WITH CHEESE SAUCE Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a buttered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with buttered crumbs and place in oven until crumbs are browned. Serve in baking dish. CHEESE SAUCE 3 tablespoons butter. 2 tablespoons flour. 1/2 teaspoon salt. 1/8 teaspoon pepper. Few grains cayenne. 1-1/2 cups hot milk. 1/2 cup cheese cut in small pieces. PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower. TOMATO AND ONION SALAD Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing. STEAMED BLUEBERRY PUDDING 2-1/8 cups bread flour. 4 teaspoons baking powder. 1 teaspoon salt. 2 tablespoons Cottolene. 1 cup milk. 1 cup blueberries. PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with FOAMY SAUCE 2 egg whites. 1 cup sugar. 3/4 cup thin hot cream. 1 tablespoon Sherry Wine. Nutmeg. PROCESS: Beat the whites of eggs until stiff, add sugar gradually, beating constantly. Add hot cream slowly, continue beating. Add Sherry wine and a sprinkle of nutmeg. Milk may be used in place of cream, if the latter is not available. [Sidenote: _July_ _Third Sunday_] Menu TOMATO BOUILLON--CHEESED BUTTER THINS RADISHES PICKLES COLD BOILED TONGUE CHILI SAUCE POTATO SALAD--BROILED TOMATOES BLUEBERRY PIE--CHEESE BALLS ICED CAFÉ AU LAIT ICED COCOA * * * * * TOMATO BOUILLON Prepare a tomato sauce; there should be two cups. Strain this while hot through one thickness of cheese cloth into six cups of hot Bouillon. Reheat and serve in Bouillon cups with CHEESED BUTTER THINS Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and a few grains cayenne. Place in the oven until crackers are crisp and cheese is melted. BOILED TONGUE Wash and clean the tongue, cover with boiling water, to which add one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half teaspoon peppercorns and one-half dozen cloves. Simmer until tongue is tender. Let cool in liquor in which it was cooked, remove the skin and brush with melted butter. Cover with fine, buttered bread crumbs, after arranging in dripping pan. Bake twenty minutes, basting often with hot stock or port wine. Chill and slice thinly; garnish with triangles of buttered toast sprinkled with finely chopped parsley. CHILI SAUCE 2 dozen ripe tomatoes. 1 dozen onions finely chopped. 1 dozen peppers finely chopped. 1 cup brown sugar. 4 cups cider vinegar. 4 tablespoons salt. PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc. POTATO SALAD Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until tender. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing. Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves. Sprinkle top with finely chopped chives. BOILED SALAD DRESSING 1/4 cup butter. 1-1/4 teaspoons salt. 1 teaspoon mustard. 1/4 teaspoon paprika. 1 tablespoon sugar. Yolks 4 eggs. 2 tablespoons flour. 1/4 cup vinegar diluted with 2 tablespoons water. 1 cup cream. PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad. BROILED TOMATOES Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a tablespoon of sugar. Place in a well-buttered broiler and broil five minutes. Remove carefully to a well-buttered shallow ramekin, dot over with bits of butter, finish cooking in the oven, and serve. BLUEBERRY PIE Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon butter cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover with crust, flute the rim and bake thirty-five minutes in a hot oven at first to set the crust, then reduce the heat and finish baking. CHEESE BALLS Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies. ICED CAFÉ AU LAIT 1 cup medium ground coffee. White 1 egg. 3 cups boiling water. 3 cups scalded milk. 1 cup cold water. PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remaining half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve. [Sidenote: _July_ _Fourth Sunday_] Menu WATERMELON WITH SHERRY SAUCE CONSOMMÉ PRINTANIERE--IMPERIAL RINGS STUFFED HEARTS WITH VEGETABLES POTATO PUFF CABBAGE SALAD RASPBERRY WHIP--WHITE NUT CAKE ICED COFFEE * * * * * WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls. CONSOMMÉ PRINTANIERE To one quart of Chicken Consommé add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consommé; drain, place them in hot soup tureen and pour over boiling consommé. IMPERIAL RINGS Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily. STUFFED HEARTS WITH VEGETABLES Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four slices carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the oven until tender (about two hours), basting six times while cooking. Cut three slices of stale bread one-third inch thick, shape with large round cutter; with a small cutter remove centers to form rings: brush with melted butter and brown delicately in the oven. Arrange them on hot serving platter, set a heart in each ring and surround with new carrots and turnips cut Julienne style and cooked in boiling salted water until tender. There should be one and one-half cups each. Drain and dress with Maître d'Hôtel Butter. STUFFING FOR HEARTS 1/2 cup cracker crumbs. 1/2 cup stale bread crumbs. 2 inch cube fat salt pork finely chopped. 2 blades celery finely chopped. 1/2 teaspoon finely chopped parsley. 1 tablespoon onion finely chopped. Salt, pepper. PROCESS: Mix ingredients in the order given and season well with salt and pepper. POTATO PUFF Prepare two and one-half cups hot mashed potatoes. Add two and one-half tablespoons butter, one-half teaspoon baking powder, season with salt and pepper and moisten with one-half cup hot cream or milk, beat thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly in a buttered baking dish and bake until well puffed and browned. NEW CABBAGE SALAD Mix two cups of new cabbage, finely shredded, with one-half cup of celery cut in small pieces and one mild onion finely chopped. Add one-half tablespoon Worcestershire Sauce to one cup of boiled salad dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or in nests of crisp lettuce leaves. RASPBERRY WHIP 1-1/2 cups red raspberries. 1 cup powdered sugar. White 1 egg. PROCESS: Mix sugar with berries and turn into bowl in which white of egg is slightly beaten, then mash berries and sugar and mix thoroughly with egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly on a chilled serving dish and surround with macaroons. Serve with GOLDEN SAUCE 1 egg. 1 cup powdered sugar. 3 tablespoons Sherry wine. PROCESS: Beat yolks until thick and light, add one half the sugar gradually, beating constantly: beat whites until stiff, gradually adding the remaining half cup sugar. Combine mixtures, add wine and beat thoroughly. WHITE NUT CAKE 1/3 cup Cottolene. 1-1/2 cups fine sugar. 3/4 cup cold water. 2-1/4 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. Whites 4 eggs beaten until stiff. 1/2 teaspoon Almond extract. 1 cup English walnut meats broken in pieces. PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold in whites of eggs. Bake in a sheet thirty-five minutes in a moderate oven. Spread with MAPLE FROSTING 1 cup maple sugar. 1/2 cup boiling water. White 1 egg. 1/8 teaspoon cream of tartar. PROCESS: Boil sugar, water and cream of tartar together until it spins a thread from tip of spoon. Pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake. (To get the exact proportion of sugar, weigh one level cup of granulated sugar to ascertain by weight how much Maple sugar is required for this amount of water and white of one egg. It will weigh about one-half pound.) [Illustration] [Sidenote: _July_ _Fifth Sunday_] Menu CREAM OF LETTUCE SOUP PRESSED CHICKEN TOMATO SALAD LATTICE POTATOES--GREEN CORN PUDDING PEACH ICE CREAM--RICH CHOCOLATE CAKE SPICED ICED TEA * * * * * CREAM OF LETTUCE SOUP 2 cups White Stock. 2 heads lettuce. 2 tablespoons rice. 2 tablespoons butter. 1 teaspoon finely chopped onion. 1/2 cup hot cream. 1 egg yolk. Salt and pepper. Few grains nutmeg. PROCESS: Cook the onion in butter five minutes (without browning), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Discard outer leaves of lettuce, using only the hearts for soup. PRESSED CHICKEN Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sliced, a blade or two of celery broken in inch pieces, two sprays parsley and one-half teaspoon peppercorns. Add one tablespoon salt the last hour of cooking. Drain chicken from liquor, remove the skin and bones; strain liquor, return to range and let simmer until reduced to one cup, strain and reserve. When the meat is nearly cold, cut it in small cubes or chop fine; remove all fat from liquor, reheat and add chicken, stirring it slowly, season with salt and pepper if necessary. Decorate a granite, brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy shapes, over these pack the chicken mixture very carefully so as not to disturb the decorations. Cover with a buttered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad. TOMATO SALAD Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coarse leaves and stems. Peel and chill five uniform-sized tomatoes, cut a slice from the stem ends and scoop out the pulp, invert tomato cups on a plate and set aside in a cool place. Chop fine the solid pulp of the tomato with one chilled and pared cucumber, add two tablespoons finely chopped chives, stir in one cup of Cream Dressing and refill tomato cups with mixture heaping them in pyramids. Dispose these tomato cups at intervals in cress border and place mold of pressed chicken in center. CREAM SALAD DRESSING 1-1/2 teaspoon salt. 1/2 tablespoon mustard. 1 tablespoon sugar. 1 egg slightly beaten. 2-1/2 tablespoons melted butter. 3/4 cup cream. 4 tablespoons vinegar. PROCESS: Mix ingredients in the order given, adding vinegar very slowly, beating constantly. Cook in double boiler until mixture thickens; continue beating, strain at once and chill. LATTICE POTATOES Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several times; then let stand several hours in cold water. Drain and dry with crash towels. Fry a few at a time in deep hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace paper doily in a fancy basket. GREEN CORN PUDDING To two cups of cooked green corn, cut from the cob (or one can of corn) chopped fine, add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted butter, and two cups scalded milk. Mix well and turn into a buttered pudding dish; bake until firm in moderate oven. PEACH ICE CREAM NO. 1 1-1/2 cups peach pulp. 1-1/2 cups granulated sugar. Juice one lemon. 1 quart thin cream. PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a purée strainer; add sugar and lemon juice, turn into the can of freezer packed in ice and salt (using three measures of crushed ice to one of rock salt); add cream and freeze in the usual way. RICH CHOCOLATE CAKE 1/2 cup Cottolene. 1-1/2 cups sugar. 4 eggs. 4 squares chocolate. 1 teaspoon cinnamon. 1/3 cup hot water. 1/2 cup milk. 2 cups flour. 3 teaspoons baking powder. 1/4 teaspoon salt. 1 teaspoon vanilla. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cinnamon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see Page 56). SPICED ICED TEA 4 teaspoons tea. 2 cups boiling water. 9 cloves. PROCESS: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each glass. The large Penang cloves are the best. _August_ _Hunger is the best seasoning for meat, And thirst for drink._ --_Cicero._ [Illustration] [Sidenote: _August_ _First Sunday_] Menu NOVA SCOTIA CANAPÉS PAN BROILED FILLETS OF BEEF--SULTANA SAUCE CARLSBAD POTATOES PEAS AND ONIONS FRENCH STYLE LETTUCE, PEPPERGRASS AND ONION SALAD PEACH ICE CREAM--COCOANUT CAKE COFFEE * * * * * NOVA SCOTIA CANAPÉS Cut white bread in one-third inch slices; stamp out with heart-shaped cutter; spread both sides thinly with butter, brown them delicately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapés on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course. PAN BROILED FILLETS OF BEEF Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for the first two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see Page 61.) CARLSBAD POTATOES Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley. PEAS AND ONIONS--FRENCH STYLE Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one-third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve. LETTUCE, PEPPERGRASS AND ONION SALAD Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve. PEACH ICE CREAM No. 2 4 cups milk. 3 cups heavy cream. 1 cup sugar. 1 tablespoon lemon extract. 1/4 teaspoon salt. 2 cups fresh peach pulp. PROCESS: Pare and pit peaches; stew until soft, rub through a sieve. Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving. COCOANUT CAKE (For recipe see Page 56.) [Sidenote: _August_ _Second Sunday_] Menu CONSOMMÉ (COLD) BROILED CHICKEN--SAUCE VIENNAISE POTATO ROSES CORN FRITTERS CAULIFLOWER À LA BÉCHAMEL DRESSED HEAD LETTUCE SALAD ROLLS BLACKBERRY ROLY-POLY CREAMY SAUCE COFFEE * * * * * COLD CONSOMMÉ (For recipe see Page 90.) BROILED CHICKEN Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay open and remove entrails, etc., remove ribs and breast-bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over several times with melted butter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft butter, cover closely, and bake until tender at the joints. Serve with SAUCE VIENNAISE Reduce one small can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To three-fourths cup Mayonnaise Dressing add three-fourths tablespoon finely chopped capers, one teaspoon finely chopped parsley, two teaspoons each finely chopped gherkins and olives, one teaspoon finely chopped onion or chives. Add tomato pulp, mix well and keep in a cool place until ready to serve. MASHED POTATOES (FOR ROSES) To three cups of hot riced potatoes add three tablespoons butter, one teaspoon salt, the beaten yolks of three eggs and enough hot milk to allow the mixture to pass readily through the pastry-bag with rose tube attached. Shape as roses on a buttered tin sheet, brush over lightly with egg slightly beaten and diluted with one tablespoon milk, and brown delicately in oven. TO SHAPE ROSES Fill pastry bag with potato mixture. Hold the bag upright with tube pointing downward. Guide tube with left hand and press out potato with the right, making a circular motion. When roses are the desired size press the tube gently into mixture and withdraw it quickly to stop the flow and give the pyramid a pointed finish. Sweet potatoes may be prepared in the same manner. CORN FRITTERS (For recipe see Page 63.) CAULIFLOWER À LA BÉCHAMEL Select a firm, white cauliflower, remove leaves and cut off the stalk. Soak (head down) in cold salt water to cover. Drain and cook (head up) in boiling salted water to cover until tender but not broken apart. Drain well and dispose on shallow serving dish. Pour over one and one-half cups Béchamel Sauce (see Page 85). Sprinkle with finely chopped parsley. DRESSED HEAD LETTUCE Select a large, firm head of lettuce. Remove all wilted leaves. Separate the heart leaves sufficiently to wash them thoroughly. Drain, arrange leaves on shallow serving plate, keeping them in their original shape if possible. Sprinkle over all finely shredded red and green prepared peppers. (To prepare peppers, plunge them into boiling water, then quickly rub off the glazed outer skin, drop peppers into cold water until crisp. Cut a slice from the stem ends, remove seeds and veins, then cut in thread like rings.) Serve with French Dressing, to which add one tablespoon Roquefort cheese. Blend well before pouring over Salad. BLACKBERRY ROLY-POLY 2 cups blackberries. 1/4 cup water. 1 cup sugar. 1/4 teaspoon salt. 2 cups pastry flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 4 tablespoons Cottolene. Yolk 1 egg. White 1 egg slightly beaten. Granulated sugar. Ground cloves. PROCESS: Cook blackberries in water and salt until berries are soft. Rub through a sieve and add sugar to pulp; return to range and cook until mixture thickens, stirring occasionally. Sift flour with baking powder and salt, work in Cottolene with tips of fingers, and mix to a soft dough with yolk of egg mixed with one-half cup of milk. Turn onto a floured board, knead slightly and roll out in a rectangular sheet one-fourth inch thick. Divide this into four pieces, longer than wide. Spread each with the blackberry sauce and roll up like jelly roll; wet the edges, press lightly to prevent unrolling. Lay on buttered sheet and brush tops with white of egg, sprinkle with sugar and a few grains cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining sauce kept hot over hot water or with CREAMY SAUCE 1/4 cup butter. 2/3 cup powdered sugar. 2 tablespoons milk. 2 tablespoons Sherry wine. Few grains nutmeg. PROCESS: Cream butter, add sugar gradually, stirring constantly, add milk and wine very slowly, continue beating. Add a sprinkle of nutmeg. To avoid having sauce curdle, milk and wine must be added drop by drop. [Sidenote: _August_ _Third Sunday_] Menu CANTALOUPE À LA MODE CONSOMMÉ AU RIZ--CHEESE BALLS SPICED BEEF--WHIPPED CREAM HORSERADISH SAUCE POTATOES ITALIAN STYLE--SUCCOTASH PEAR SALAD PEACH COTTAGE PUDDING WITH CREAM COFFEE * * * * * CANTALOUPE À LA MODE Wash small ripe cantaloupe (Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest. RASPBERRY ICE 4 cups water. 1-3/4 cups sugar. 2 cups raspberry pulp. 1/4 cup orange juice. 2 tablespoons lemon juice. PROCESS: Make a syrup by boiling water and sugar twenty minutes. Mash berries and rub through a fine sieve, add orange and lemon juice, combine with syrup, strain and freeze. Shape with a cone mold and place in seed cavities of halves of cantaloupe. CONSOMMÉ AU RIZ 8 cups consommé. 1/4 cup washed rice. 6 cups cold water. 1/2 tablespoon salt. PROCESS: Add salt to boiling water, then add rice slowly and let cook until rice is soft; drain. Pour over rice six cups cold water to separate kernels. Add rice to hot consommé and serve with Cheese Balls. CHEESE BALLS 4 tablespoons butter. 3/4 cup flour. 1/2 cup water. 1/4 teaspoon salt. Few grains cayenne. 3 eggs. 1/4 cup grated Edam Cheese. Cottolene. PROCESS: Melt butter in a sauce-pan, add water, cook one minute; add flour mixed with seasonings. Cook until mixture leaves the sides of pan, stirring constantly. Cool slightly, add unbeaten eggs one at a time, add cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene. Drain and serve immediately. SPICED BEEF Wash and wipe six pounds of beef cut from the flank. Cover with boiling water; bring to the boiling point and skim. Reduce heat and simmer until meat is tender (time required about five hours), adding the last hour of cooking one-half cup each of carrot, onion and celery cut in dice, two sprays each of parsley and thyme, one of marjoram, six cloves, one-half teaspoon peppercorns and one tablespoon salt. Remove meat and reduce liquor to one and one-half cups; strain. Shred the meat, mix with the liquor and press in a granite, brick-shaped bread pan, packing solidly. When thoroughly cold, serve, cut in thin slices, with Whipped Cream Horseradish Sauce (for recipe see Page 120). POTATOES A L'ITALIENNE To two cups hot riced potatoes, add one tablespoon finely chopped chives, one egg yolk well beaten, whites four eggs beaten until stiff, one-half cup grated cheese. Season with salt, pepper and a few grains cayenne. Pile lightly in a well-greased baking dish and bake from twenty-five to thirty minutes. Turn dish around several times carefully that mixture may puff evenly. SUCCOTASH Shell lima beans, wash and cover with boiling water; heat to boiling point and drain; throw away water and rinse beans, drain again. Cook in boiling, salted water until tender. Drain and add to an equal quantity of hot boiled corn cut from the cob. Season with salt, pepper and butter. Reheat before serving. PEAR SALAD Wipe, pare and remove the cores from the desired number of ripe (early) pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or lettuce heart leaves. Bestrew with prepared red peppers cut in very fine rings. Serve with French Dressing, using lemon juice in place of vinegar. Canned red peppers may be used when fresh peppers are not available. To prepare peppers, plunge them into boiling water for a moment, cut a slice from stem ends, remove seeds and veins, cover with cold water until crisp; drain dry, and cut in fine shreds. PEACH COTTAGE PUDDING 1/4 cup Cottolene. 1 cup sugar. 1 egg. 1/2 cup milk. 2 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 1/4 teaspoon almond extract. Fresh peaches sliced. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg well beaten. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract and beat thoroughly. Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven. Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream. [Sidenote: _August_ _Fourth Sunday_] Menu BOILED HALIBUT (COLD)--VINAIGRETTE SAUCE CUCUMBER BASKETS RADISHES FRENCH FRIED POTATOES--BOILED SWEET CORN FROZEN APRICOTS--SULTANA CAKE DEMI TASSE ICED TEA * * * * * BOILED HALIBUT--COLD Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals (one for each guest), and serve with VINAIGRETTE SAUCE 1 teaspoon salt. 1/8 teaspoon black pepper. Few grains cayenne. 1 tablespoon Tarragon vinegar. 2 tablespoons Malt vinegar. 1/2 cup Olive oil. 1 tablespoon chopped olives. 1 tablespoon chopped pickle. 1 tablespoon chopped green or red pepper. 1 teaspoon chopped parsley. 1-1/2 teaspoons chopped chives. PROCESS: Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly. Chill and pour over Boiled Halibut. CUCUMBER BASKETS Select long cucumbers of uniform thickness (three cucumbers will make six baskets), cut a slice from both the stem and blossom ends, pare and cut in halves crosswise; cut from each piece a section so as to form a handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush each basket over lightly with olive oil and sprinkle with finely chopped garden cress or parsley. Fill the baskets with Mayonnaise Dressing or Sauce Tartare (see recipe Page 84). Chill and serve in nests of peppergrass or lettuce heart leaves. FRENCH FRIED POTATOES Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces of a uniform size. Soak them in cold water two hours, changing the water several times. Drain from water and dry between towels. Then fry a few at a time in deep hot Cottolene. Drain on brown paper and sprinkle with salt. This is an easy method of preparing potatoes in hot weather. The potatoes may be prepared beforehand and the process of cooking is both simply and quickly done. Be sure the Cottolene is not too hot as the potatoes must be cooked through, as well as browned. BOILED SWEET CORN Have the water boiling. Remove the husks and silk from the corn and drop them at once into the boiling water; bring water quickly to boiling point and let boil rapidly five to ten minutes (depending somewhat on age of corn). Drain from water and arrange in a napkin-covered platter; serve at once. FROZEN APRICOTS Drain the apricots from the liquor in the can. Reserve liquor and cut fruit in one-fourth inch cubes. To the syrup add sufficient water to make four cups; add one cup orange juice; add one and one-half cups sugar. Cook five minutes, strain and pour over apricots; chill and freeze. Fresh apricots or peaches may be used when in season. The fresh fruit should be cooked until clear, in a syrup made of four cups of water and two cups sugar. When this mixture is frozen to a mush, two cups of Whipped Cream may be added, if one desires a richer dessert. SULTANA CAKE 1/3 cup Cottolene. 1 cup sugar. 2 eggs. 1 egg yolk. 1 cup Sultana raisins. 1/2 cup milk. 2-1/4 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 1/2 teaspoon mace. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add well-beaten eggs and yolk. Mix and sift flour (except one tablespoon), baking powder and salt and mace; add to first mixture alternately with milk. Dredge raisins with tablespoon flour, add to mixture and beat thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and bake forty minutes in a moderate oven. Frost if desired. [Sidenote: _August_ _Fifth Sunday_] Menu TOMATO CANAPÉ COLD VEAL LOAF--WHIPPED CREAM HORSERADISH SAUCE CREAMED NEW POTATOES STEAMED SUMMER SQUASH LETTUCE, GARDEN CRESS AND ONION SALAD SLICED PEACHES--CHOCOLATE LAYER CAKE ICED COFFEE LEMONADE * * * * * TOMATO CANAPÉ Fry circles of bread, cut one-third inch thick, in deep hot Cottolene. Sauté slices of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cucumber and the white of "hard boiled" eggs, cut in the shape of petals to represent field daisies. COLD VEAL LOAF Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a layer of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round radishes cut to resemble tulips. Slice thinly and serve with WHIPPED CREAM HORSERADISH SAUCE 4 tablespoons freshly grated horseradish. Few drops onion juice. Few grains cayenne. 1-1/2 tablespoons vinegar. 1/4 cup heavy cream whipped. 1/4 teaspoon salt. PROCESS: Mix the first five ingredients thoroughly, then fold in the whipped cream. Chill and serve. CREAMED NEW POTATOES Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper, and reheat in double boiler. Remove to hot serving dish and sprinkle with finely chopped parsley. STEAMED SUMMER SQUASH Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with butter, salt and a little black pepper. Reheat and serve. LETTUCE, GARDEN CRESS AND ONION SALAD Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing. Pour over lettuce. Serve at once. SLICED PEACHES Scald fine, ripe peaches; remove skins, cut in halves and remove stones. Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon or orange juice. Chill and serve with cream and sugar. _September_ _The kitchen is a country in which there are always discoveries to be made_.--_La Reyniére._ [Illustration] [Sidenote: _September_ _First Sunday_] Menu CREAM OF PEA SOUP--CRISP SARATOGA WAFERS BRAISED SHOULDER VEAL STUFFED--CREOLE SAUCE POTATO BALLS SPINACH WITH CREAM LETTUCE, RADISH AND ONION SALAD APPLE PIE COTTAGE CHEESE CAFÉ NOIR * * * * * CREAM OF PEA SOUP 2 cups Marrowfat peas (or one can). 2 teaspoons sugar. 2 cups water. 1-1/2 cups scalded milk. 1 slice onion. 1-1/2 tablespoons butter. 2 tablespoons flour. 1/2 cup hot cream. 1 teaspoon salt. 1/8 teaspoon pepper. PROCESS: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers. BRAISED SHOULDER OF VEAL Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with CREOLE SAUCE 4 tablespoons Cottolene. 4 tablespoons flour. 1/4 cup green pepper cut in shreds. 1 small clove garlic. 1 truffle cut in thin shreds. 1 can small button mushrooms. 1-1/2 cups thick, well-seasoned tomato pulp. 1-1/4 cups Brown Stock. Salt, pepper and cayenne. PROCESS: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring constantly. Add truffle, tomato pulp and gradually Brown Stock; continue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving. POTATO BALLS Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons butter, and enough hot milk to make of the consistency to handle. Shape into smooth, round balls, roll in flour, egg and crumbs. Fry a golden brown in deep, hot Cottolene. Dispose around Veal. SPINACH WITH CREAM Discard all wilted leaves, remove the roots and pick over and wash one-half peck of spinach in several waters, to rid it from all sand. If young and tender, put in a stew-pan and heat gradually; let boil twenty-five minutes, or until soft, in its own juices and the water that clung to the leaves. Old spinach should be cooked in boiling, salted water (it will require about two quarts of water to one peck spinach). Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons butter in an omelet pan; add spinach and cook four minutes, stirring constantly, sprinkle with one and one-half tablespoons flour, continue stirring and pour on gradually three-fourths cup hot, thin cream; simmer five minutes. LETTUCE, RADISH AND ONION SALAD Remove the leaves from the stalk, discarding all wilted and unsightly leaves. Wash and keep in cold water until crisp. Drain and dry on a crash towel or cheese cloth. Place between leaves thin slices of round, red radishes, sprinkle with finely sliced young green onions. Garnish with radishes cut to resemble tulips. Serve with French Dressing. APPLE PIE 5 tart apples. 1/2 cup sugar. 1/4 teaspoon nutmeg. 1/8 teaspoon salt. 1-1/4 tablespoons butter. 1 tablespoon lemon juice. Grated rind 1/4 lemon. PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut apples in quarters, then in slices lengthwise. Pile them in lined pie pan, heaping them well in center, leaving a half-inch space around edge of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over apples. Dot over with bits of butter; wet edges and cover with top crust; press and flute edges. Bake forty-five minutes in a moderate oven. PLAIN PASTE 1-1/2 cups flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/4 cup Cottolene. Ice Water. PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene (reserving one and one-half tablespoons), with tips of fingers. Add just enough ice water to form a soft dough, mixing it in with a knife. Turn on a floured board and roll out in a thin sheet, spread lightly with remaining Cottolene. Roll like jelly roll and cut in two pieces, having one piece a trifle larger than the other. Chill. Then stand rolls on end, press down with the hand and roll in circular piece to fit pie pan. The larger piece is for the top crust. This recipe makes the exact quantity of pastry for one medium-sized pie with two crusts. If desired, omit baking powder. COTTAGE CHEESE Put two quarts thick sour milk in a milk pan, place it on the back of range where it will not boil or simmer; allow it to remain there until the curd has separated from the whey. Lay a double square of cheese cloth over a bowl, turn in the milk, lift the edges and corners of cloth, draw them together, tie with a piece of twine and hang it up to drain. When quite dry, turn into a bowl; season with salt and mix with a silver fork, add sweet cream until of the desired consistency. Serve very cold with hot gingerbread. [Sidenote: _September_ _Second Sunday_] Menu SUMMER SAUSAGE WITH RIPE OLIVES AND DILL PICKLES ROAST FILLET BEEF--MUSHROOM SAUCE PARSLEY POTATOES BROILED TOMATOES BANANA FRITTERS PEPPER AND ONION SALAD MOCK MINCE PIE CHEESE ICED TEA BUTTERMILK * * * * * SUMMER SAUSAGE (APPETIZER) Cut summer sausage in very thin slices. Dispose them on a narrow platter overlapping one another. Garnish with sprays of peppergrass or parsley. Arrange thinly sliced dill pickles on either side of sausage, placing a ripe olive here and there; radishes cut to resemble roses may also be used. Serve as an appetizer. ROAST FILLET OF BEEF Trim a small fillet of beef weighing about four pounds into shape. Lard the upper side and sprinkle with salt, pepper and dredge with flour. Sprinkle small cubes of fat salt pork thickly over the bottom of a dripping pan, set a wire trivet or rack on pork and lay meat on trivet. Place in a very hot oven at first, to sear over surface. Baste every five minutes for the first fifteen minutes, then several times after during the cooking. If liked rare, it should cook thirty minutes; if medium, allow thirty-five to forty minutes. Serve with Brown Mushroom Sauce (see Page 167) using fat in dripping pan. PARSLEY POTATOES Wash, pare and cut potatoes in one-half inch cubes; there should be three cups. Blanch by parboiling five minutes in boiling salted water; drain. Melt one-third cup of butter in a frying-pan, add potatoes, and cook over a slow fire until potatoes are soft and delicately browned. Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion juice, one and one-half tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly one cup hot milk, stirring constantly. Remove from range and add one egg yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely chopped parsley. BROILED TOMATOES Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard center around the stem ends; then cut them in halves crosswise. Rub the cut sides lightly with a clove of garlic and dip cut side in soft butter. Sprinkle with salt, pepper and buttered crumbs, pressing the crumbs into tomato with a broad knife. Arrange them in a well-greased wire broiler and broil with skin side down over glowing coals or under a gas flame until soft, using care that they do not scorch. Remove to hot serving platter, drop a bit of butter on each and serve immediately. Onion juice may be used in place of garlic. BANANA FRITTERS 3 bananas. 1 cup bread flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon sugar. 1/4 cup cream or milk. 1 egg beaten very lightly. 1/2 tablespoon lemon juice. 1/2 tablespoon Sherry wine. PROCESS: Sift dry ingredients together twice. To beaten egg add cream and combine mixtures. Force bananas through a sieve and mix pulp with lemon juice and sherry wine; add to batter, beat thoroughly, and drop by tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered sugar and serve with ORANGE SAUCE Make, a syrup by boiling one cup sugar with one-fourth cup water and two shavings of orange rind, four minutes. Remove from range, lift out orange peel, add one-half tablespoon butter and one tablespoon each of orange and lemon juice and Sherry wine. PEPPER AND ONION SALAD Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small Spanish onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp lettuce heart leaves. MOCK MINCE PIE 2 Uneeda biscuits, rolled fine. 1-1/2 cups sugar. 1 cup molasses. 1/4 cup lemon juice. 2 tablespoons brandy. 1 cup raisins seeded and shredded. 1/2 cup butter. 2 eggs well beaten. Cinnamon, Cloves, and Nutmeg. PROCESS: Mix ingredients in the order given. Add spices to taste. Line a pie pan with Plain Paste, turn in mixture, wet edges and cover with top crust made of Rich Paste; press and flute edges. Bake thirty-five minutes in a moderate oven. RICH PASTE 1-1/2 cups flour. 1/3 cup Cottolene. 3/4 teaspoon salt. 1/2 teaspoon baking powder. Ice water. PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon) with a knife, moisten with cold water. Turn on a floured board, pat and roll out, spread with tablespoon of Cottolene and dredge lightly with flour, then roll sheet like a jelly roll; divide in two equal parts. Roll out a trifle larger than pie tin. [Sidenote: _September_ _Third Sunday_] Menu VEAL, SPANISH STYLE, (IN CASSEROLE) STUFFED POTATOES--TURNIPS IN CREAM SAUCE STEWED CORN AND TOMATOES DRESSED ENDIVE PEACH DUMPLINGS--SHERRY SAUCE COFFEE CIDER * * * * * VEAL, SPANISH STYLE, (IN CASSEROLE) 2 pounds veal, cut from leg. 1/3 cup fat salt pork or bacon. 3/4 cup fine, soft bread crumbs. 1 teaspoon salt. 1/8 teaspoon black pepper. Few grains cayenne. 1 teaspoon chopped parsley. 2 cups cooked and strained tomato pulp. 1/2 green pepper finely chopped. 1/2 onion finely chopped. 1 egg slightly beaten. Soda. Worcestershire Sauce. PROCESS: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thoroughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and sauté a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball. STUFFED POTATOES Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise slice from each; scoop out potato with a spoon using care that the shells are not broken. Pass through ricer, add two tablespoons butter, season with salt and pepper, one-half cup hot milk or cream. Add two egg yolks well beaten, then fold in the stiffly beaten whites. Refill shells with this mixture, using pastry bag and rose tube or pile it lightly with spoon (do not spread smoothly). Bake in a hot oven until potatoes are well puffed and browned. TURNIPS IN CREAM SAUCE Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in boiling salted water until tender (from forty minutes to one hour). Drain well and reheat in White Sauce using cream in place of milk in sauce. (For Cream Sauce see Page 151.) STEWED CORN AND TOMATOES Cut the corn from six ears of tender, sweet, green corn; scrape the cobs with back of knife. Cook until tender in as little water as possible, then add an equal quantity of stewed tomatoes. Add one-third cup butter and one tablespoon sugar. Season with salt and pepper, heat to boiling point and turn into hot serving dish. DRESSED ENDIVE Marinate the bleached leaves of crisp endive with French Dressing, adding one and one-half tablespoons finely chopped chives and one-half tablespoon Nasturtium seed cells finely chopped, to the dressing just before pouring over Endive. PEACH DUMPLINGS 2 cups flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 1-1/2 cups granulated sugar. 2 tablespoons Cottolene. 7/8 cup cream. Peaches. 2-1/2 cups cold water. PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with a knife. Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar. Bake in a hot oven twenty minutes, basting three times. Serve with Hard or SHERRY SAUCE 3 tablespoons butter. 1/2 cup sugar. 2 egg yolks well beaten. 3/4 cup cream. 3 tablespoons sherry wine. Few grains salt. 1/8 teaspoon nutmeg. PROCESS: Cream butter, add sugar, egg yolks, salt and gradually the cream, stirring constantly. Cook over hot water until mixture coats the spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with nutmeg. [Illustration] [Sidenote: _September_ _Fourth Sunday_] Menu TOMATO SOUP FRIED CHICKEN--CREAM GRAVY BAKED POTATOES CORN FRITTERS CAULIFLOWER SALAD PEACH CAKE WITH CREAM COFFEE * * * * * TOMATO SOUP (For recipe see Page 40.) FRIED CHICKEN Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Sauté in hot Cottolene until richly browned, turning often. Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about 1/4 cup of hot stock or water). Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy. CREAM GRAVY 1/4 cup butter. 1 slice onion. 1/4 cup flour. 1-1/2 cups well-seasoned chicken stock. 1/2 cup hot cream. 1/2 teaspoon salt. 1/8 teaspoon pepper. PROCESS: Cook butter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with seasonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy. The color of this sauce is that of Café au Lait. CORN FRITTERS 2 cups grated corn. 1/4 cup milk. 1-1/3 cup flour. 2 teaspoons sugar. 1/3 cup melted butter. 1 teaspoon salt. 1/8 teaspoon pepper. 3 eggs well beaten. PROCESS: Mix corn, milk, flour, sugar and salt, add eggs. Drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side; then turn and brown the other side. CAULIFLOWER SALAD Marinate a prepared cauliflower (see recipe on Page 95) with French Dressing, to which add one tablespoon finely chopped chives. Dispose in a nest of peppergrass, water cress, endive or lettuce heart leaves. Sprinkle with grated Edam cheese. PEACH CAKE WITH SWEETENED CREAM 2 cups flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 3 tablespoons Cottolene. 3/4 cup rich milk. 5 peaches. Sultana raisins. Mace and sugar. PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg. _October_ _Oh! You who have been a-fishing will endorse me when I say, That it always is the biggest fish you catch that gets away._ --_Eugene Field._ [Illustration] [Sidenote: _October_ _First Sunday_] Menu SHRIMP COCKTAILS POTATO SOUP--CROUTONS BOILED COD--EGG SAUCE BOILED POTATOES--SCALLOPED TOMATOES PICKLED BEETS STEAMED PEACH PUDDING--VANILLA SAUCE AFTER-DINNER COFFEE * * * * * SHRIMP COCKTAILS Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste. Serve thoroughly chilled in Cocktail glasses. POTATO SOUP 4 cups potatoes. 1 large purple-top turnip. 3 cups boiling water. 3-1/2 cups scalded milk. 1 onion sliced. 1/4 cup butter. 1/3 cup flour. 2 teaspoons salt. 1/8 teaspoon pepper. 1/2 cup hot cream. Parsley. PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and seasonings. Turn into hot tureen and sprinkle with finely chopped parsley. BOILED FRESH COD Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place on a trivet in a kettle, cover with boiling water, and add three slices onion, three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a tablespoon salt and one-half cup vinegar. Bring quickly to the boiling point, then reduce heat and simmer gently from twenty to thirty minutes. Hard boiling breaks up the flakes of fish and toughens the fibre. Drain from liquor, place fish on serving platter, remove the skin and pour a few spoonfuls of Egg Sauce over the fish and the remainder around it. Sprinkle finely chopped parsley over all, and garnish with hard-cooked eggs cut to resemble pond lilies. EGG SAUCE 4 tablespoons butter. 3 tablespoons flour. 1 cup boiling water. 1/2 cup hot cream. 1/2 teaspoon salt. 1/8 teaspoon pepper. 4 hard-cooked eggs. Parsley finely chopped. PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly. Boil five minutes, then add remaining butter in small bits. Continue stirring. Add hot cream and two eggs chopped moderately. Garnish with remaining eggs. Pour sauce around fish and sprinkle with parsley. BOILED POTATOES Wash, scrub and pare one dozen medium-sized potatoes. If old, let them stand in cold water for several hours before paring, to freshen them. Cover with cold water, heat to boiling point, cover and boil fifteen minutes, then add salt, replace cover and cook until potatoes are soft (about fifteen minutes longer). Drain perfectly dry and shake the potatoes in a current of cold air. Place sauce-pan in a warm place, cover with a crash towel until ready to serve. Serve as soon as possible, if you would have a mealy potato. SCALLOPED TOMATOES Season one quart of canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half tablespoon grated onion and a few grains cayenne. Moisten one and one-half cups of soft bread crumbs with one-half cup melted butter. Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour in tomato mixture and cover with remaining crumbs. Bake in the oven until cooked throughout and crumbs are browned. PICKLED BEETS Prepare beets as for Buttered Beets (see Page 143). Cut them in slices and lay them in a stone or glass jar. Allow one slice of onion for each beet, one tablespoon grated horseradish, eight cloves and vinegar enough to cover. Let stand twenty-four hours and they will be ready for use. Beets thus prepared will not keep longer than a week. If vinegar is too strong, dilute with one-fourth part cold water. STEAMED PEACH PUDDING Fill a two-quart mold two-thirds full of pared, stoned and sliced peaches. Butter the inside edge of mold, also the inside of cover. Cover with a soft dough made by mixing and sifting two cups flour, one-half teaspoon salt and four teaspoons baking powder. Rub one tablespoon Cottolene into flour mixture with tips of fingers, add sufficient rich milk to make a soft dough. Sprinkle peaches with one-half cup sugar, one-fourth teaspoon salt and dot over with one tablespoon butter cut in small bits. Spread soft dough over all, cover closely and steam one hour. Serve at once with VANILLA SAUCE 1 tablespoon corn-starch. 1 cup sugar. 1/8 teaspoon salt. 2 cups boiling water. 1-1/2 teaspoons vanilla. 2 tablespoons butter. PROCESS: Mix corn-starch, sugar and salt, add water slowly, stirring constantly. Boil gently eight minutes, remove from range, add vanilla, and butter in small bits; stir until well blended. [Sidenote: _October_ _Second Sunday_] Menu VEGETABLE SOUP FRIED CHICKEN--BÉCHAMEL SAUCE BROWNED SWEET POTATOES STUFFED TOMATOES KOLE SLAW BAKED APPLES STUFFED WITH FIGS COFFEE * * * * * VEGETABLE SOUP 1/2 cup carrot. 1/2 cup turnip. 1/2 cup celery. 2 cups potato. 1/3 cup onion. 1-1/2 quarts beef broth. 1/3 cup butter. 1/2 tablespoon finely chopped parsley. 1-1/2 teaspoons salt. 1/8 teaspoon pepper. PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly. Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed. Cover and simmer one hour. Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup. FRIED CHICKEN Separate two young chickens in pieces for serving; dip in milk, sprinkle with salt, pepper and dredge with flour, or dip in crumbs, egg and crumbs and fry in deep hot Cottolene. Cottolene should not be too hot the latter half of cooking chicken. Drain on brown paper; serve on hot buttered toast with Béchamel Sauce. Double the recipe for Béchamel Sauce (see Page 85.) BROWNED SWEET POTATOES Boil sweet potatoes, remove skins and cut lengthwise in one-half inch slices. Cool. Dip each slice in melted butter, sprinkle with salt, pepper and thickly with brown sugar. Lay in a well-greased dripping pan and brown in a hot oven. Dispose around rim of platter containing Fried Chicken. STUFFED TOMATOES Select six firm, smooth tomatoes. Cut a thin slice from the blossom end. Carefully scoop out the pulp and mix it with an equal quantity of cooked corn, rice or bread crumbs. Season with salt, pepper, a few grains cayenne, three tablespoons melted butter and a few drops of onion juice. Refill tomato cups, replace the tops, place them in a buttered baking dish and bake thirty minutes. KOLE SLAW Shred half a head of cabbage very fine. Soak in cold, acidulated water to cover (add one tablespoon vinegar to one quart water). Drain and mix thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon cups arranged in nests of cress or parsley. BAKED APPLES STUFFED WITH FIGS Select fine-flavored, tart apples, wipe, core and pare. Fill cavities with washed figs cut in pieces. Bake until tender in a hot oven, basting with hot sugar syrup. Serve cold with thick cream sweetened, and flavored with nutmeg. SUGAR SYRUP Cook one cup sugar and one and one-half cups water ten minutes. Add two thin shavings of orange rind to syrup while cooking. [Sidenote: _October_ _Third Sunday_] Menu TOMATO SOUP--TOASTED WAFERS PICKLES CELERY BRAISED BEEF--BROWN GRAVY BAKED POTATOES--FRIED EGG PLANT SCALLOPED CABBAGE ROMAINE--FRENCH DRESSING CHEESE FINGERS PEACH DUFF--FOAMY SAUCE CAFÉ NOIR * * * * * TOMATO SOUP (For recipe see Page 40). BRAISED BEEF Select five pounds of beef from the round or rump. Sprinkle with salt, pepper and dredge with flour. Brown richly in a hot frying-pan in some of its own fat; or with fat salt pork tried out, turning often. Place meat in a Dutch oven or an earthen casserole on three thin slices of salt pork, surround with two-thirds cup each of fat salt pork cut in small cubes, carrot, onion and celery, a spray each of parsley, thyme and marjoram. Add two cups Brown Stock or water, the half of a small bay leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four cloves. Sprinkle all with salt and strew top of meat with cubes of salt pork. Cover closely and cook in a slow oven from four to five hours, basting occasionally. Remove meat and strain the liquor. Rinse the vessel in which meat was browned with stock or water, reserve the liquor. Prepare a Brown Sauce with this liquor following recipe for Plain Brown Sauce (see Page 82). Serve in a sauce-boat, or turn around meat after placing on hot serving platter. A cup of hot, stewed and strained tomatoes may be added to the sauce, also one and one-half tablespoons of freshly grated horseradish root and one tablespoon of Worcestershire Sauce; all of which improves the flavor. BAKED POTATOES Wash and scrub with a vegetable brush eight uniform-sized potatoes. Place in dripping pan, and bake in hot oven forty-five minutes, turning when half done. Take up each potato with a towel and press gently to crack the skins. Put a half teaspoon butter in each potato and serve at once. FRIED EGG PLANT Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in cold salt water over night. Drain and cover with cold water one hour, drain again and dry between towels. Sprinkle with salt and pepper, dip in batter and fry in deep, hot Cottolene. FRITTER BATTER 1 cup bread flour. 1/2 teaspoon salt. Few grains white pepper. 2/3 cup milk. 2 eggs well beaten. 2 teaspoons olive oil. PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring until batter is smooth; add olive oil and well beaten eggs. SCALLOPED CABBAGE Cut one-half large head or one small head boiled cabbage, in pieces. Cover with one cup White Sauce, sprinkle with one-third cup grated cheese, two tablespoons finely chopped pimentos; season with salt, pepper, mix well. Turn into a well-greased baking dish and cover with buttered crumbs; place on grate in oven and bake until heated throughout and crumbs are browned. ROMAINE WITH FRENCH DRESSING Remove the wilted leaves from two heads of romaine, trim off the stalk and cut the heads in halves lengthwise (if heads are large, they may be cut in quarters); lay in cold water, cut side down, until crisp. Drain well, dispose on salad plates and pour over French Dressing. Serve two Cheese Fingers with each portion of Salad. CHEESE FINGERS Mix one Cream Cheese with an equal quantity of finely chopped English walnut meats; season with salt, black pepper and a few grains cayenne. Moisten with Cream Salad Dressing. Spread between thin slices of white bread and cut in strips the width of fingers. PEACH DUFF 1 quart thinly sliced peaches. 2 cups sugar. 1 tablespoon Cottolene. 3/4 cup milk. 2 cups flour. 4 teaspoons baking powder. 1 teaspoon salt. PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, mixing ingredients with a knife. Turn on a slightly floured board, knead slightly, pat and roll to fit top of pudding dish. Butter bottom and sides of dish, put in peaches and sugar in layers. Cover with dough; press edges over edge of dish and steam one hour. Serve in dish in which it was steamed. Serve with FOAMY SAUCE 1/2 cup butter. 1 cup powdered sugar. Yolk 1 egg. 2 tablespoons sherry wine. Whites 2 eggs. Nutmeg. PROCESS: Cream butter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring. Cook over hot water until mixture thinly coats wooden spoon. Remove from range and pour over stiffly beaten whites of eggs. Turn in serving pitcher and sprinkle with nutmeg. [Sidenote: _October_ _Fourth Sunday_] Menu WALNUT AND OLIVE CANAPÉ CLAM AND TOMATO CONSOMMÉ BROWNED CRACKERS SWEET GHERKINS PICCALILLI VEAL POT PIE WITH BAKED DUMPLINGS BUTTERED BEETS BAKED SQUASH STUFFED TOMATO SALAD MOCK CHERRY PIE CHEESE COFFEE CIDER * * * * * NUT AND OLIVE CANAPÉ Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos; set pimolas in center of each canapé. CLAM AND TOMATO CONSOMMÉ To four cups of Consommé add two cups each clam water and tomato pulp. Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups. TO PREPARE CLAMS Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until shells open. Remove clams from shells and strain liquor through a napkin. Use only the soft parts of clams. BROWNED CRACKERS Spread one dozen Saltines with butter; sprinkle with a few grains cayenne. Brown delicately in a hot oven; serve at once. PICCALILLI 3 quarts green tomatoes. 2 heads celery. 4 mild red peppers. 2 mild green peppers. 2 large white onions. 2 large ripe cucumbers. 1 cup salt. 1-1/2 quarts cider vinegar. 2 pounds brown sugar. 1/4 cup white mustard seed. 1 teaspoon mustard. 1-1/2 teaspoons black pepper. PROCESS: Chop the vegetables, sprinkle with salt and let stand over night. In the morning drain and press in a coarse crash towel to remove all the acrid juice possible. Add vinegar, sugar and spices and simmer until vegetables are tender and clear. Sterilize fruit jars and fill to overflowing. Seal and store. VEAL POT PIE WITH BAKED DUMPLINGS Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch thick slice of salt pork, cut in very small cubes. Cover with boiling water. Add one small carrot sliced, one stalk celery broken in pieces, and two slices onion. When half done add one-half tablespoon salt. Cook until meat is tender. Remove the meat and strain the broth; thicken broth with flour diluted with cold water. Put meat into a baking dish and pour over enough of the thickened broth to barely cover the meat. Sprinkle with salt and pepper. Make a soft dough by mixing and sifting one and one-half cups pastry flour, one-half teaspoon salt, two and one-half teaspoons baking powder; rub in three tablespoons Cottolene with tips of fingers, then add milk enough to make a soft dough and drop by tablespoonfuls upon meat--(dumplings should set upon the meat and not sink into gravy) close together to cover the surface. Bake thirty minutes in a hot oven. Serve remaining gravy in a sauce-boat. BUTTERED BEETS Wash and scrub beets with a vegetable brush, being careful not to break the skin. Cook in boiling water to cover (about an hour for small young beets, and old beets until tender). Drain and rub off the skins at once; slice, sprinkle with salt and pepper and dot over with bits of butter. Serve hot. BAKED SQUASH Cut Hubbard squash in pieces for serving. Remove seeds and stringy portion. Put one-half teaspoon molasses in each portion and sprinkle with salt and pepper. Bake in a hot oven until tender. Put a piece of butter on each portion and serve in the shell. STUFFED TOMATO SALAD Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a slice from stem ends, scoop out pulp and chill tomato cups. Drain the pulp and add an equal quantity of crisp celery cut in small pieces, cucumber cut in small dice, and shrimp broken in four pieces. Moisten with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise on top of each, using pastry bag and rose tube. Serve in lettuce heart leaves. MOCK CHERRY PIE Mix one and one-half cups cranberries chopped moderately, three-fourths cup seeded and shredded raisins, one cup sugar, one tablespoon flour and a sprinkle of salt. Pile this mixture in a pie pan lined with Plain Paste. Dot over with one tablespoon butter. Add two tablespoons orange juice. Cover with Rich Paste and bake as other pies. _November_ _An odor rich comes stealing, From out the oven bright, That sets my pulse a-reeling, And gives my heart delight._ --_R. R._ [Illustration] [Sidenote: _November_ _First Sunday_] Menu OYSTERS ON THE HALF SHELL CONSOMMÉ DUCHESS--IMPERIAL STICKS CUCUMBER PICKLES CELERY ROLLED RIB ROAST OF BEEF--BROWN GRAVY FRANCONIA POTATOES BAKED TOMATOES SPICED CRAB APPLES ESCAROLLE SALAD GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE CHEESE COFFEE * * * * * CONSOMMÉ DUCHESS (For recipe see Page 15.) ROLLED RIB ROAST OF BEEF Have the ribs removed, meat rolled and skewered in shape, from a five-pound rib roast of beef, at the market, (have ribs and trimmings sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with flour and arrange on rack in dripping pan. Place in a hot oven and, when slightly brown, reduce heat and baste every ten minutes for the first half hour with fat in pan, afterwards every fifteen minutes during cooking. (If cooked rare it will require one hour and fifteen minutes.) BROWN GRAVY Drain and strain fat in the pan--return three tablespoons to dripping pan, add four and one-half tablespoons flour and brown richly (do not burn flour), add slowly one and one-half cups of Brown Stock or boiling water, stirring constantly. Season with salt, pepper, and one-half teaspoon Kitchen Bouquet. FRANCONIA POTATOES Wash and pare six medium-sized potatoes; parboil five minutes. Drain dry. Place on grate around roast beef. Baste with fat in pan when basting roast. Bake from thirty to thirty-five minutes, turning often or when basting roast. Sprinkle with salt and serve surrounding rolled roast, alternating with Stuffed Tomatoes. BAKED TOMATOES Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from the stem end; scoop out the seeds and soft pulp. Mix with the pulp an equal amount of corn cut from the cob, one tablespoon finely chopped green pepper, half tablespoon finely chopped onion. Season with salt and pepper, add one and one-half tablespoons melted butter and a teaspoon salt. Mix well and refill tomato cups; sprinkle tops with buttered crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes are soft and crumbs are brown. Remove to serving dish with a broad knife and serve. SPICED CRAB APPLES Pick over, wash and drain firm crab apples, do not remove the stems. (Apples must not be too ripe). For eight pounds of fruit allow four pounds of sugar, one quart vinegar, one-fourth cup whole cloves, one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and spices ten minutes. Strain and tie spices loosely in a piece of cheese cloth. Put fruit in strained liquor, also bag of spices, and cook slowly until fruit can be easily pierced with a small wooden skewer (tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer liquor slowly until reduced to half the original quantity; pour over fruit. Lay bag of spices on top; seal and store. ESCAROLLE SALAD Marinate the bleached leaves of two heads of escarolle with French Dressing. Chill one hour before serving that it may be crisp. Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings. GRAHAM PLUM PUDDING 1-1/2 cups Graham flour. 1 cup N. O. molasses. 1/2 cup milk. 1 cup seeded raisins. 1 teaspoon cinnamon. 1/4 teaspoon cloves. 2 eggs well beaten. 1/2 teaspoon soda. 1/2 teaspoon salt. 2 tablespoons Cottolene. PROCESS: Sift flour, spices, salt and soda; add raisins, molasses, milk and eggs, beat thoroughly, then add melted Cottolene. Turn into well-greased brown bread molds and steam four hours. Serve with BROWN SUGAR SAUCE 5 tablespoons butter. 1 cup soft brown sugar. 1/2 tablespoon vanilla. 1/3 cup thick cream. PROCESS: Roll sugar, sift and add gradually to cream, stirring constantly. Cream butter and add first mixture slowly, continue stirring. Add vanilla and beat thoroughly with a whip. [Illustration] [Sidenote: _November_ _Second Sunday_] Menu CONSOMMÉ--BREAD STICKS CELERY HEARTS MUSTARD PICKLES ROAST VENISON WINE SAUCE MASHED SWEET POTATOES CREAMED CELERY SPICED PEACHES PEPPER AND GRAPE FRUIT SALAD MAYONNAISE DRESSING NUT BREAD SANDWICHES FROZEN RICE PUDDING COMPOTE PINEAPPLE STUFFED DATES SALTED NUTS CAFÉ NOIR CONSOMMÉ 4 lbs. thickest part of hind beef shin. 1 lb. marrow-bone. 3 lbs. knuckle of veal. 4 cups chicken stock. Carrot } Celery } 1/2 cup each, cut in cubes. Turnip } 1 medium-sized onion sliced. 3 tablespoons butter. 1 tablespoon salt. 1 teaspoon peppercorns. 1/2 dozen cloves. 1 small bay leaf. 2 sprays parsley. 3 sprays thyme. 2 sprays marjoram. 4 quarts cold water. PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiling point, skim and let simmer--closely covered--for three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear. BREAD STICKS 1 cup scalded milk or water. 1/4 cup Cottolene. 1 teaspoon salt. 1 tablespoon sugar. 1 yeast cake dissolved in 1/4 cup lukewarm water. White 1 egg well beaten. 3-3/4 to 4 cups of flour. PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When lukewarm add dissolved yeast cake, white of egg, and flour, reserving one-half cup. Knead until smooth and elastic; cover and set to rise until light, then shape first in small balls, then roll on the board (without flour) with the hands until about seven inches in length, using care that they are of a uniform size, rounding the ends. They should be about the size of a lead pencil. Cover and let rise. Just before putting them in the oven, brush them over lightly with melted butter and sprinkle them with salt. Bake in a slow oven, browning them delicately. ROAST VENISON Wipe meat with a piece of cheese-cloth wrung from cold water, spread meat generously with soft Cottolene and sprinkle with salt and pepper. Place on rack in dripping pan, and dredge meat and bottom of pan with flour. Add three slices of onion, six slices of carrot, three stalks of celery cut in inch pieces. Bake one hour in a hot oven, basting every ten minutes for the first half-hour, afterwards occasionally. Serve with the following Wine Sauce. (Mutton may be prepared in same manner). WINE SAUCE Put four tablespoons butter in a sauce-pan, brown richly; add five tablespoons flour and continue browning, stirring constantly. Pour on slowly one and one-half cups Brown Stock. Heat to boiling point and add one-third cup Madeira Wine and one-third cup currant jelly previously whipped. When jelly is well blended with sauce, strain and serve piping hot. MASHED SWEET POTATOES Wash, pare thinly sweet potatoes, cover with boiling salted water and cook until soft. Press them through potato ricer. There should be two cups. Add four tablespoons butter, salt if necessary, and two tablespoons hot cream or milk. Beat with a slotted spoon until very light. Press again through potato ricer into hot dish. CREAMED CELERY Wash, scrape and cut celery in one-half inch pieces; there should be two cups. Cover with boiling salted water and cook until tender. Drain and reheat in one and one-fourth cups of CREAM SAUCE 2 tablespoons Cottolene. 2-1/2 tablespoons flour. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1-1/4 cups hot milk or thin cream. PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir to a smooth paste and pour on slowly hot milk or cream, stirring constantly. Beat with a wire whip until smooth and glossy. PEPPER AND FRUIT SALAD Select the desired number of uniform-sized peppers, having half red and half green. Cut a slice from the stem ends, remove the seeds and veins; arrange them on beds of water cress, pepper grass, chicory or lettuce. Fill peppers with the pulp of grapefruit cut in large cubes, Malaga grapes skinned, seeded and cut in halves lengthwise, and butter nut meats broken in pieces, allowing twice the quantity of grapefruit as grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill peppers. Place a rosette of Mayonnaise on top of each pepper, using pastry bag and rose tube. Sprinkle the green peppers with finely chopped green peppers, and the red peppers with chopped red peppers. Garnish top of each with the half of a butternut meat. NUT BREAD SANDWICHES 1 cup scalded milk. 1 tablespoon Cottolene. 1-1/2 teaspoons salt. 2 tablespoons sugar or molasses. 1 yeast cake dissolved in 1/4 cup lukewarm water. 1 cup white flour. Entire wheat flour. 1 cup pecan meats broken in pieces. PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing bowl and pour on scalded milk; when lukewarm add dissolved yeast cake, white flour, two cups entire wheat flour and nut meats. Mix well and turn on a well-floured board. Add more flour and knead until dough is smooth and elastic. Return to bowl, cover with a cloth; set to rise in a warm place. When more than double its bulk, turn on slightly floured board, knead and shape in a loaf. Place in a well-greased, brick-shaped pan (pan should be half full). Cover, let rise again to top of pan and bake in a moderate oven fifty minutes to one hour. When twenty-four hours old, cut in thin slices, remove crusts, spread one-half the slices generously with cream cheese, cover with remaining slices and cut in triangles. FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE 1/3 cup rice well washed. 1 cup cold water. 1-1/2 cups milk. Yolks 3 eggs. 3/4 cup sugar. 2 cups whipping cream. 1/4 teaspoon salt. PROCESS: Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through purée strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down. EDITOR'S NOTE: _This menu would also prove very acceptable for a Thanksgiving Day Dinner._ [Sidenote: _November_ _Third Sunday_] Menu OYSTER SOUP CRISP OYSTER CRACKERS CELERY PEPPER MANGOES ROAST TURKEY BREAD STUFFING GIBLET SAUCE CRANBERRY JELLY MASHED POTATOES--BAKED HUBBARD SQUASH SWEET CORN, NEW ENGLAND STYLE CREAMED ONIONS SPICED PEARS HOT SLAW THANKSGIVING PUDDING DRAWN BUTTER SAUCE PUMPKIN PIE APPLE PIE FRUITS--NUTS--RAISINS--STUFFED DATES WATER BISCUIT--CHEESE CAFÉ NOIR * * * * * OYSTER SOUP (For recipe see Page 162.) ROAST TURKEY Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paper well-buttered, placed over turkey buttered side down. Remove the skewer and strings before placing it on serving platter. GIBLET SAUCE Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add seven tablespoons of flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, three cups of stock (in which the neck, pinions and giblets were cooked). Bring it to the boiling point, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve. GRANDMA'S BREAD STUFFING Remove the crust from two small baker's loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and one-half teaspoons salt, one-half teaspoon powdered sage, and one medium-sized onion finely chopped; mix well, using two forks; melt two-thirds cup of butter in three-fourths cup boiling water; add to first mixture; toss lightly with forks; add two eggs slightly beaten, mix well, and fill well the body and breast of turkey. If bread is very stale, more moisture may be added. If a crumbly stuffing is desired, omit eggs. CRANBERRY JELLY Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes. Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins; cook five minutes, stirring constantly. Turn into a mold previously wet with cold water. Chill and serve. SWEET CORN NEW ENGLAND STYLE Chop one can of corn or two cups of green corn fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted butter and two cups scalded milk. Turn into a buttered baking dish or into individual ramekins, and bake in a slow oven until solid or custard-like. Serve in baking dish. CREAMED ONIONS Remove the skins from one dozen medium-sized onions, under water--to prevent the odor from penetrating the fingers--or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boiling-point and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows: CREAM SAUCE Melt three tablespoons butter in a sauce-pan; add three tablespoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serving-dish, and sprinkle with one-half teaspoon finely chopped parsley. HOT SLAW Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cabbage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added. THANKSGIVING PUDDING 1/2 cup Cottolene creamed. 1 cup molasses. 1 cup buttermilk. 3 cups flour. 1 teaspoon soda. 1-1/2 teaspoons salt. 1 teaspoon cinnamon. 1/4 teaspoon cloves. 1/2 teaspoon allspice. 1/2 teaspoon nutmeg. 1-1/2 cups seeded and shredded raisins. 3/4 cup currants. 3 tablespoons flour for dredging fruit. PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with DRAWN BUTTER SAUCE 1/3 cup butter. 3 tablespoons flour. 1-1/4 cups boiling water. 1/3 teaspoon salt. 1/2 cup sugar. 1/4 cup brandy. 1/8 teaspoon nutmeg. PROCESS: Divide the butter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Remove to side of range, and add remaining butter in small bits; continue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot. PUMPKIN PIE 1-1/2 cups steamed and strained pumpkin. 2 tablespoons flour. 1 cup soft brown sugar. 1 tablespoon rose water. 1 tablespoon brandy. Juice 1 lemon. Grated rind 1/2 lemon. 1/2 teaspoon ginger. 1/2 teaspoon salt. 1/4 teaspoon cinnamon. 2 eggs slightly beaten. 1-1/2 cups milk. PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes. [Sidenote: _November_ _Fourth Sunday_] Menu CREAM OF ONION SOUP CELERY MIXED PICKLES STEWED CHICKEN--TEA BISCUIT MASHED POTATOES SPICED WATERMELON RIND NOVEMBER SALAD SQUASH PIE--WHIPPED CREAM COFFEE SWEET CIDER * * * * * CREAM OF ONION SOUP 6 medium-sized onions sliced. 1 quart cold water. 1 green pepper chopped. 2 cups scalded milk. 3 tablespoons butter. 4 tablespoons flour. 1 egg yolk. Parmesan cheese. Salt and cayenne. PROCESS: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt remaining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding egg yolk. Serve very hot. CHICKEN STEW WITH TEA BISCUIT Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf. Heat to boiling point, skim, cover and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock. TEA BISCUIT 2 cups flour. 4 tablespoons Cottolene. 3/4 teaspoon salt. 4 teaspoons baking powder. 3/4 cup milk. PROCESS: Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife. Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven. NOVEMBER SALAD Arrange thin slices of crisp Spanish onion in nests of bleached chicory leaves. Pile on onion Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in small pieces and fresh English walnut meats cut in quarters. There should be an equal quantity of apples and celery, and one cup of nut meats to two cups each of the others. Moisten with Mayonnaise, sprinkle each portion with finely chopped green pepper. SQUASH PIE 1 cup squash steamed and strained. 1 cup cream or rich milk. 1 cup sugar. 3 eggs slightly beaten. 4 tablespoons brandy or Sherry. 1 teaspoon cinnamon. 1-1/4 teaspoons nutmeg. 1 teaspoon ginger. Salt. PROCESS: Mix the ingredients in the order given, stir until ingredients are well blended. Line a deep, perforated pie pan with Rich Paste; brush over with slightly beaten white of egg. Turn in squash mixture and bake in a moderate oven. Serve cold with whipped cream sweetened and flavored with mace. _December_ "_Merry Christmas to friends! Merry Christmas to foes! The world's bright with joy, so Forget all your woes. The earth's full of beauty, of Love and good cheer. Merry Christmas to all and a Happy New Year._" --_Anon._ [Illustration] [Sidenote: _December_ _First Sunday_] Menu SCOTCH POTATO SOUP PORK TENDERLOIN LYONNAISE BAKED APPLES SCALLOPED POTATOES FRIED EGG PLANT BERMUDA SALAD APRICOT DUMPLINGS--HARD SAUCE COFFEE * * * * * SCOTCH POTATO SOUP (For recipe see Page 38.) PORK TENDERLOIN LYONNAISE Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two tablespoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well-greased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one-half cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added. BAKED APPLES Wipe and core eight tart apples; arrange them in a granite dripping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar. SCALLOPED POTATOES Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot over with bits of butter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of butter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish. BERMUDA SALAD Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing. APRICOT DUMPLINGS 2 cups flour. 1/2 teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. 1 cup thick cream. Apricots. PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit-cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with HARD SAUCE 1/2 cup butter. Sherry wine, brandy or vanilla. 1 cup powdered sugar. Nutmeg. PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg. [Sidenote: _December_ _Second Sunday_] Menu OYSTER SOUP BOILED LEG OF MUTTON--CAPER SAUCE SAVORY RICE--STEAMED SQUASH STUFFED EGG PLANT LIMA BEAN SALAD GRAHAM BREAD SANDWICHES FIG PUDDING CAFÉ NOIR * * * * * OYSTER SOUP 1 quart select oysters. 4 cups scalded milk. 1 stalk celery broken in pieces. 1/4 cup butter. 3/4 teaspoon salt. 1/8 teaspoon pepper. PROCESS: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers. BOILED LEG OF MUTTON Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiling point; boil five minutes. Skim. Reduce heat and simmer until meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking. Serve with CAPER SAUCE 3 tablespoons butter. 3 tablespoons flour. 1-1/2 cups strained mutton broth (or hot water). 1/2 teaspoon salt. 1/8 teaspoon pepper. 1/2 cup capers PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings. Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat. SAVORY RICE Cook one cup well-washed rice in three quarts of boiling water until partially softened. Drain; add to rice two cups of well-seasoned White Stock; turn into double boiler and steam until rice is soft and stock absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped chives or parsley. Mix well with a fork and turn into hot serving dish. Sprinkle with pepper. STEAMED SQUASH Cut a marrow squash in slices, remove the seeds and stringy portions, pare and lay in a steamer. Cook over boiling water until tender. Drain perfectly dry. Mash and season with butter, salt, pepper and a little sugar. Serve hot with tiny dots of butter over top. STUFFED EGG PLANT Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes, and cook in boiling salted water until tender; drain. Cook two tablespoons butter with one onion finely chopped, until delicately colored (not brown), add one tablespoon finely chopped parsley. Mix with egg plant, season with salt and pepper, and refill shell. Cover with one-half cup buttered crumbs and bake in the oven until heated throughout and crumbs are brown. Serve in shell. LIMA BEAN SALAD 2 cups or 1 can lima beans. French dressing. Cream Dressing. 2 hard-cooked eggs. 1 tablespoon finely chopped chives. PROCESS: Cook beans in boiling salted water until tender; drain. If canned French lima beans are used, drain from liquor in can and rinse in cold water. Cover beans with French Dressing, let stand one hour. Drain and sprinkle with chives (onion juice may be used). Mix with Cream Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley. GRAHAM BREAD SANDWICHES Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin slices of graham bread with chive butter. Spread an equal number slices of bread with cheese mixture. Lay one of each together, press edges, trim off crusts and cut diagonally across in triangles. GRAHAM BREAD 4 cups boiling water. 2 tablespoons sugar. 1 tablespoon salt. 2 tablespoons Cottolene. 1 yeast cake dissolved in 1/2 cup lukewarm water. 8 cups Graham flour. 6 cups white flour. PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup white flour for kneading. Add flour gradually to water mixture, stirring constantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Return dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves. Shape loaves, place two loaves in each well-greased, brick-shaped bread pan, brush between loaves with melted Cottolene. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a "bread oven." CHIVE BUTTER Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne. FIG PUDDING 1 cup chopped washed figs. 1/3 cup Cottolene. 3 eggs well beaten. 2-1/2 cups soft bread crumbs. 1/3 cup milk. 1 cup soft brown sugar. 1 teaspoon salt. Grated rind of half an orange. PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce. [Illustration] [Sidenote: _December_ _Third Sunday_] Menu CREAM OF CARROT SOUP POT ROAST OF BEEF--MUSHROOM SAUCE BROWNED POTATOES PARSLEY ONIONS PARSNIP FRITTERS CREAM COLD SLAW STEAMED SNOW BALLS--SAUCE SOUFFLÉ COFFEE--TEA * * * * * CREAM OF CARROT SOUP 2 cups chopped carrots. 1 small onion sliced. 2 sprays parsley. 1/4 cup washed rice. 2 cups water. 2 cups scalded milk. 1/2 cup hot cream. 1/4 cup butter. 2 tablespoons flour. Salt, pepper. PROCESS: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Sauté onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley. POT ROAST Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot. MUSHROOM SAUCE 4 tablespoons butter. 5-1/2 tablespoons flour. 2 cups brown stock. 1/2 can small mushrooms. 1 egg yolk slightly beaten. 2 teaspoons butter. 1/2 tablespoon Worcestershire Sauce. 1/2 teaspoon Kitchen Bouquet. Salt, pepper. PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and sauté them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet. BROWNED POTATOES Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly. PARSLEY ONIONS Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour butter over onions and sprinkle with black pepper. PARSNIP FRITTERS Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour the hands and shape mixture in small, flat, oval cakes. Dredge them with flour and sauté a golden brown in melted butter, turning them as griddle cakes. Serve very hot. CREAM COLD SLAW Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head. CREAM DRESSING One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley. STEAMED SNOW BALLS 1/3 cup Cottolene. 1 cup fine sugar. 1/2 cup milk. 2-1/2 cups pastry flour. 3 teaspoons baking powder. Whites 4 eggs beaten until stiff. 1/2 teaspoon salt. 1/2 teaspoon orange extract. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla. EDITORS NOTE: _This will also be found a very acceptable menu for a Christmas Dinner._ [Sidenote: _December_ _Fourth Sunday_] Menu OYSTER COCKTAILS CREAM OF ALMOND SOUP EN TASSE--BREAD STICKS CELERY RIPE OLIVES BRACE OF DUCKS--STUFFING OLIVE SAUCE GLAZED SWEET POTATOES--"THORN" APPLES HAWAIIAN SALAD PLUM PUDDING--BRANDY SAUCE CHOCOLATE CAKE BON BONS--NUTS AND RAISINS--FRUITS CAFÉ NOIR--WATER BISCUIT--CHEESE * * * * * OYSTER COCKTAILS 1 tablespoon fresh grated horseradish. 1 tablespoon vinegar. 2 tablespoons lemon juice. 1 tablespoon Worcestershire Sauce. 3 tablespoons tomato catsup. 1 teaspoon salt. Few drops Tobasco Sauce. PROCESS: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is sufficient for six cocktails. Oyster Cocktails may be served very attractively in tomato cups. CREAM OF ALMOND SOUP 2 quarts chicken or white stock. 1-1/2 tablespoons butter. 3/4 cup blanched almonds. 2 tablespoons cornstarch. 1 cup hot cream. Salt, pepper. Few grains nutmeg. PROCESS: Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remaining stock, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley. ROAST BRACE OF DUCKS Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head of celery; this is thought to improve their flavor. Domestic ducks should always be cooked "well done" and twice as long as wild ducks. Place the ducks on rack in dripping pan, sprinkle with salt and pepper, cover breast and legs with very thin slices of fat salt pork. Place in a hot oven and roast one and one-quarter hours, basting every five minutes (with fat in pan) for the first half hour, afterwards every ten minutes. Domestic ducks require a hotter oven than wild ducks or fowl. When tender, remove string and skewers. Place on hot serving platter, surround with Thorn Apples and serve with Olive sauce. STUFFING 2 cups cracker crumbs. 1 cup English walnut meats broken in small bits. 1 cup thick cream. 1/2 cup butter. 1 onion finely chopped. 1 teaspoon finely chopped parsley. 1/2 teaspoon celery salt. 1/4 teaspoon salt. 1/8 teaspoon black pepper. PROCESS: Crush crackers with the hands, not too fine. Add nut meats, butter melted, cream, onion and parsley; mix well with a fork; add seasonings. If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added). This is sufficient stuffing for one duck. OLIVE SAUCE 4 tablespoons butter. 1 slice onion. 5-1/2 tablespoons flour. 2 cups Brown Stock. 1/2 teaspoon salt. 1/4 teaspoon pepper. 1 dozen olives. PROCESS: Melt butter in sauce-pan, add onion and cook until delicately browned; remove onion and stir butter until well browned; add flour sifted with seasonings, stir to a smooth paste and continue browning. Add stock gradually, beating constantly. Pare the meat from olive pits, leaving it in one continuous curl. Cover with boiling water and cook six or seven minutes. Drain and add to Sauce. GLAZED SWEET POTATOES Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in boiling salted water; drain and cut lengthwise in halves. Arrange them in a well-buttered granite dripping pan. Make a syrup by boiling one cup sugar with one-half cup water and two tablespoons butter three or four minutes. Dip each piece of potato into syrup and arrange in dripping pan. Bake until potatoes are tender (about forty minutes) basting two or three times with remaining syrup. Oven should not be too hot as these potatoes will scorch easily. "THORN" APPLES Prepare a syrup by boiling two cups sugar and one and three-fourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this quantity of syrup). Drop apples into syrup when pared, to prevent discoloration. Cook until tender, skimming syrup when necessary. Use a deep sauce-pan for this purpose, as apples cook better when covered with syrup. Better cook four apples at a time. Drain from syrup and fill the cavities with quince jelly and stick apples thickly with blanched and shredded almonds slightly toasted. Cut the almonds lengthwise in three pieces, then divide, making six "thorns." It is best to toast them in the oven until they are a golden brown. HAWAIIAN SALAD Arrange slices of canned Hawaiian pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed, mixed with an equal quantity of English walnut meats broken in pieces. Sprinkle thickly with candied cherries, cut in fine shreds or chopped. Moisten with French Dressing No. 2. FRENCH DRESSING NO. 2 1/4 teaspoon salt. 1/4 teaspoon paprika. Few grains cayenne. 6 tablespoons olive oil. 2 tablespoons lemon juice or 1 tablespoon Tarragon vinegar and 1 of lemon juice. PROCESS: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad. PLUM PUDDING 1/2 lb. stale bread crumbs. 1 cup scalded milk. 1/3 cup soft brown sugar. 5 eggs. 1 cup raisins seeded and shredded. 3/4 cup English currants. 1/2 cup English walnut meats chopped. 2/3 cup figs chopped fine. 1/2 cup citron cut in thin shreds. 2/3 cup Cottolene. 1/4 cup brandy. 1/2 grated nutmeg. 1 teaspoon cinnamon. 1/2 teaspoon mace. 1/2 teaspoon cloves. 1-1/2 teaspoons salt. PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce. BRANDY SAUCE 1/2 cup butter. 1 cup confectioners' sugar. Whites 2 eggs beaten stiff. 1/8 teaspoon salt. 2/3 cup heavy cream whipped stiff. 2 tablespoons brandy. 1 tablespoon Jamaica rum. Grating nutmeg. PROCESS: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg. [Sidenote: _December_ _Fifth Sunday_] Menu CONSOMMÉ WITH BARLEY ROAST LOIN OF PORK--BROWN GRAVY APPLE RINGS BAKED SWEET POTATOES SPICED PEACHES APPLE AND DATE SALAD CRANBERRY TARTS--CHEESE COFFEE * * * * * CONSOMMÉ WITH BARLEY 2 quarts consommé. 2 tablespoons pearl barley. 2 quarts boiling water. Salt. Chives or Parsley. PROCESS: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consommé. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers. ROAST LOIN OF PORK Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats. APPLE RINGS Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup sugar with one cup water, ten minutes. Drop in three or four Cassia buds or pieces of stick cinnamon. Cook three or four apple rings at a time in syrup until soft, turning often to preserve their shape. Drain and arrange them around roast loin of pork. The syrup may be used for stewing apples or prunes. BAKED SWEET POTATOES Select smooth sweet potatoes of uniform size. Wash and scrub with a vegetable brush. Bake same as white potatoes. When soft, break the skins, put into each a teaspoon butter and serve hot. APPLE AND DATE SALAD Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean one-half pound of dates, remove skins and stones; let them dry off in the oven. When cold cut each date in strips, same as apples. Mix apples and dates and marinate them with French Dressing. Let stand one hour. Then add one-half cup almonds cut in shreds lengthwise. Mix well and serve in nests of lettuce heart leaves. Mask with Mayonnaise Dressing. CRANBERRY TARTS Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and prick over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese. CRANBERRY MIXTURE 2 cups cranberries chopped moderately. 1/2 cup raisins seeded and chopped. 1-1/2 cups sugar. 1/3 cup water. Few grains salt. 1 tablespoon butter. PROCESS: Mix ingredients in the order given (except butter). Cook until soft, stirring constantly. Add butter, chill mixture. Use for pie with one crust and decorate, when baked, with pastry cut in fancy shapes and baked on a tin sheet, or use for filling tarts. _Supplementary Recipes_ _Including recipes for a few cakes for special occasions, a variety of cookies suitable for use at any time, together with a selection of breakfast cakes, muffins, rolls, etc., that would not usually come within the compass of a dinner menu._ BRIDE'S CAKE 1/2 cup Cottolene. 2 cups fine granulated sugar. 1/2 cup milk. 2-1/2 cups pastry flour. 3 teaspoons baking powder. 1/2 teaspoon salt. 1 teaspoon orange extract Whites of 8 eggs. PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour with baking powder and salt; add alternately to first mixture with milk, continue beating. Add extract, and cut and fold in the whites of eggs beaten until stiff and dry. Fill a tube cake pan well-greased with Cottolene, two-thirds full, and bake fifty minutes in a moderate oven. When slightly cool, spread with Ornamental Frosting. TWELVE POUND FRUIT CAKE "GROOM'S CAKE" 1/2 pound Cottolene. 1 pound brown sugar rolled. Yolks 12 eggs well beaten. 2 cups N. O. Molasses. 1 pound flour. 1/2 tablespoon cinnamon. 1 teaspoon cloves. 1/2 tablespoon mace. 1 teaspoon salt. 1 teaspoon soda. Whites 12 eggs beaten stiff. 2-1/2 pounds seeded raisins. 3 pounds currants. 1 pound citron thinly sliced and cut in shreds. 1/2 pound candied cherries cut in quarters. 1/4 pound candied orange peel finely chopped. 1/4 pound candied lemon peel finely chopped. 1/4 cup brandy. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg yolks, continue stirring and beating, add molasses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron. Turn mixture into a well-greased pan lined with several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top. Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full. Bake two and three-quarter hours. NEW ENGLAND ELECTION CAKE 1 cup bread dough slightly rounded. 1/3 cup Cottolene. 2 eggs. 1 cup soft brown sugar. 1/2 cup sour milk. 2/3 cup seeded and shredded raisins. 6 large figs chopped fine. 1-1/4 cups flour. 1/2 teaspoon soda. 1/4 teaspoon cloves. 1/2 teaspoon nutmeg. 1/2 teaspoon cinnamon. 1 teaspoon salt. PROCESS: Cream Cottolene and work it in the dough with the hand. Add eggs well beaten, sugar, soda dissolved in milk, fruit dredged with one-fourth cup flour, remainder flour mixed and sifted with spices and salt. Beat thoroughly with the hand. Turn mixture into a well-buttered, brick-shaped bread pan, cover and let rise for one and a quarter hours in a warm place. Bake one hour in a moderate oven. Spread with MILK FROSTING 1-1/2 cups granulated sugar. 1/2 cup rich milk. 1 teaspoon butter. 1/4 teaspoon each vanilla and lemon extract. PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly that sugar may not stick to saucepan, bring to boiling point and cook without stirring twelve to fourteen minutes. Remove from range and beat until of the consistency to spread; add flavoring and pour over cake, spread evenly with spatula. When frosting is firm, crease at once with the dull edge of a silver knife. When eggs are high in price, this frosting will prove very acceptable. CHOCOLATE LAYER CAKE 4 squares chocolate. 3 tablespoons boiling water. 1/3 cup Cottolene. 1-1/2 cups sugar. 1/2 cup milk. 2 cups pastry flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 3 eggs. 1/2 teaspoon Vanilla. PROCESS: Melt chocolate over hot water, add boiling water and cook over hot water until smooth, stirring constantly. Cream Cottolene, add sugar gradually, stirring constantly; add chocolate mixture. Add yolks of eggs well beaten. Mix and sift flour, baking powder and salt, add alternately to first mixture with milk. Add flavoring, and cut and fold in the stiffly beaten whites of eggs. Turn into buttered layer cake pans and bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for recipe see Page 56) and sprinkle with shredded toasted almonds before frosting sets. VALENTINE CAKES 2/3 cup Cottolene. 2 cups sugar. 4 eggs. 1 cup milk. 3-1/4 cups flour. 4-1/2 teaspoons baking powder. 1 teaspoon rose water. 1/4 teaspoon mace. 1/2 teaspoon salt. PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk thick and light, add gradually remaining cup sugar. Combine mixtures. Mix and sift flour, baking powder, mace and salt. Add alternately to first mixture with milk, add rose water. Then cut and fold in the stiffly beaten whites of eggs. Bake in small heart-shaped individual tins. Cover with frosting and outline the edge with tiny red candies. SEED CAKES 2/3 cup Cottolene. 2 cups sugar. 2 eggs well beaten. 1 teaspoon soda. 1 cup buttermilk. 1 teaspoon salt. Flour. 1-1/2 tablespoons caraway seeds. Raisins. PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft dough. Chill the dough and shape as other cookies. Place a seeded raisin or the half of a pecan nut meat in center of each before baking. CHOCOLATE NUT AND FRUIT COOKIES 1/3 cup Cottolene. 1 cup sugar. 1/4 cup grated chocolate. 2 extra tablespoons sugar. 2 tablespoons boiling water. 2 eggs well beaten. 1 cup nut meats chopped. 1 cup raisins seeded and shredded. 2-1/4 cups flour. 3 tablespoons baking powder. 1/4 teaspoon salt. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add the two extra tablespoons sugar and boiling water. Cook one minute; when cool add to first mixture. Add beaten eggs. Mix and sift flour (reserving one-fourth cup), baking powder and salt. Add to cake mixture. Add fruit and nut meats dredged with remaining flour. Chill mixture. Drop from spoon onto a well-greased baking sheet one and one-half inches apart; press a raisin or the half a nut meat in center of each cake and bake in a moderate oven. RAISIN CAKELETS 1/3 cup Cottolene. 1 cup fine sugar. 2 eggs well beaten. Yolk 1 egg. 1/2 cup milk. 2 cups flour. 3 teaspoons baking powder. 1/4 teaspoon salt. 1 cup raisins seeded and cut in pieces. 1 tablespoon flour. Blanched and shredded almonds. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven. PLAIN GINGER CAKES 1 cup N. O. molasses. 2 teaspoons soda. 1/2 cup Cottolene. 1/2 cup boiling water. 4 cups flour. 1 teaspoon salt. 1 tablespoon ginger. 1 teaspoon cinnamon. 1/4 teaspoon cloves. PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine in mixing bowl. Mix and sift flour, salt and spices, add to first mixture and beat thoroughly. Chill dough and roll a small portion at a time to one-half inch thickness, shape with a round cutter. Press a seeded raisin in top of each, sprinkle with coarse granulated sugar. Bake in a moderate oven. It may be necessary to add more flour, as flour varies in thickening properties. BROWNIES 3 tablespoons Cottolene. 1 egg well beaten. 1/4 cup powdered sugar. 1/3 cup bread flour. 1/3 cup N. O. molasses. 3/4 cup pecan nut meats broken in small bits. 1/4 teaspoon salt. 1/2 teaspoon ginger. PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg, flour sifted with salt, ginger and nut meats. Bake in very small well-greased, iron gem or brownie cups. Place one-half pecan nut meat on top of each cake. BRANDY SNAPS 1/2 cup molasses. 1/4 cup Cottolene. 7/8 cup flour. 2/3 cup granulated sugar. 1 tablespoon ginger. 1/4 teaspoon nutmeg. 1/8 teaspoon salt. PROCESS: Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp. BAKING POWDER BISCUITS 2 cups pastry flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 2 tablespoons Cottolene. 3/4 cup milk or water. PROCESS: Sift together flour, baking powder and salt. Add shortening and rub into flour with tips of fingers, using a light touch. Add milk or water, mix with a knife to a soft dough. Turn on a lightly floured board; knead slightly. Pat and roll to one-half inch thickness. Shape with small biscuit cutter. Place close together in a buttered pan and bake in a hot oven fifteen minutes. CREAM FRUIT ROLLS 2 cups pastry flour. 1/2 teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. 1 cup cream. Dates. PROCESS: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough. Turn on a lightly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls. Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a buttered sheet in a hot oven fifteen minutes. LITTLE CREAM BISCUIT 2 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon Cottolene. 3/4 cup of rich cream. PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven. WHEAT MUFFINS 3 tablespoons Cottolene. 1/4 cup sugar. 3/4 cup thin cream or milk. 4 teaspoons baking powder. 2 cups flour. 1/2 teaspoon salt. 1 egg beaten very light. PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins. GRAHAM MUFFINS 1 cup Graham flour. 1 cup white flour. 1/4 cup sugar or molasses. 1 teaspoon salt. 1 cup milk. 1 egg beaten very light. 2 tablespoons Cottolene. 4 teaspoons baking powder. PROCESS: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. 1 cup white flour. 4 teaspoons baking powder. 1/4 cup sugar. 1/2 teaspoon salt. 1 cup thin cream or milk. 2 eggs beaten very light. 2 tablespoons Cottolene. PROCESS: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes. POPOVERS 1 cup flour. 1/4 teaspoon salt. 7/8 cup milk. 1 teaspoon melted Cottolene. 2 eggs beaten very light. PROCESS: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance. SOUR MILK GRIDDLE CAKES 2-1/2 cups flour. 1 teaspoon salt. 1 tablespoon Cottolene. 2 cups rich sour milk. 1-1/4 teaspoons soda. 1 egg lightly beaten. PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a smooth batter. Add Cottolene and well-beaten egg; continue beating until ingredients are thoroughly blended. Batter should be smooth and creamy. Drop by spoonsful on well-greased, hot griddle; grease griddle with melted Cottolene. Cook on one side and, when light and covered with bubbles, turn and cook on the other side. WAFFLES 3-1/2 cups flour. 2 tablespoons baking powder. 1 teaspoon salt. 2 cups milk. Yolks 4 eggs. Whites 4 eggs. 1 tablespoon melted Cottolene. PROCESS: Mix and sift dry ingredients, add milk gradually, beating constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other. Serve with maple or lemon syrup. GERMAN COFFEE CAKE 1 cup scalded milk. 3 tablespoons Cottolene. 1/3 cup sugar. 1/2 teaspoon salt. 1 compressed yeast cake dissolved in 1/4 cup lukewarm water. 1 egg well beaten. 1/2 cup seeded and shredded raisins. Flour. PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture: Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven. SALAD ROLLS 1 cup scalded milk. 1-1/2 cups flour. 3 tablespoons sugar. 1/8 cup melted Cottolene. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dissolved in 1/4 cup lukewarm water. 3/4 teaspoon grated lemon rind. Flour. PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one-half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thickness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk. CINNAMON ROLLS 2 cups scalded milk. 2/3 cup sugar. 1 compressed yeast cake in 1/2 cup lukewarm water. 1 teaspoon salt. 4 tablespoons granulated sugar. 3 eggs lightly beaten. 1/2 teaspoon cinnamon. 1/3 cup Cottolene. Flour. PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy. BLUEBERRY TEA CAKE 3 tablespoons Cottolene. 1/2 cup sugar. 1 egg. 2-2/3 cups bread flour. 4 teaspoons baking powder. 1 teaspoon salt. 1 cup milk. 3/4 cup berries. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add egg beaten thick and light. Mix and sift flour (except three tablespoons), baking powder and salt; add to first mixture alternately with milk. Sprinkle remaining flour over berries and fold them in quickly. Bake in well greased shallow pan thirty minutes in a moderate oven. Serve hot with Hard Sauce or cream, or with butter. DOUGHNUTS 3 eggs. 1-1/3 cups sugar. 3 tablespoons Cottolene. 5 cups bread flour. 1 teaspoon nutmeg. 2 teaspoons salt. 1-1/4 cups sour cream. 1-1/2 teaspoons soda. PROCESS: Beat eggs very light without separating the whites and yolks; add sugar gradually, beating constantly; add Cottolene and continue beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream. Chill dough, then toss on a slightly floured board, roll to one-half inch thickness; shape with cutter and fry in deep, hot Cottolene. Drain on soft brown paper. When cool, sprinkle with powdered sugar. CRULLERS 4 tablespoons Cottolene. 1-1/4 cup sugar. 2 eggs. 4 cups flour. 1/4 teaspoon nutmeg. 4 teaspoons baking powder. 1/2 teaspoon salt. 3/4 cup milk. 1/4 cup Sherry wine. Cinnamon and powdered sugar. PROCESS: Cream the Cottolene, add sugar gradually, beating constantly. Add yolks beaten thick and light, and whites beaten stiff and dry. Mix and sift flour, salt, nutmeg and baking powder, add to first mixture alternately with milk; add Sherry wine. Turn onto a well-floured board and pat and roll to one-eighth inch thickness. Cut in pieces three inches long by two and one-half inches wide, make four parallel gashes lengthwise of each cruller, at equal distances apart; lift each by running fingers through gashes and drop carefully into hot Cottolene; turn when they rise to top of fat. When cooked, drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon. FRIED OYSTERS (IN CRACKER MEAL) Wash the desired number of New York Counts, using one cup cold water to a quart of oysters. Drain and dry them between crash towels. Sprinkle with salt and pepper, dredge with flour and dip them, one at a time, in egg, diluted with two tablespoons cold water to each egg. Then dip in fine cracker meal. It is very important that each oyster is well covered with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown paper, garnish with stuffed olives and sprays of parsley. FRIED OYSTERS (IN BATTER) Follow directions in the foregoing recipe, and dip oysters in batter (see next page). Fry in deep hot Cottolene, turn occasionally. Drain and serve on folded napkin, garnished with curled celery and slices of lemon rind dipped in finely chopped parsley. BATTER 1 cup bread flour. 1/2 teaspoon salt. 1/2 teaspoon celery salt. 1/8 teaspoon pepper. 2 eggs. 3/4 cup milk. PROCESS: Mix and sift dry ingredients; add milk slowly, beating constantly until batter is smooth. Beat eggs thick and light, cut and fold them into batter. Beat thoroughly and dip the drained and dried oysters into batter, one by one, and fry in deep, hot Cottolene. COD FISH BALLS 1 cup "picked up" codfish. 2-2/3 cups potatoes. 1 egg well beaten. 1 tablespoon butter. Few grains pepper. PROCESS: Wash fish and cover with cold water; let stand several hours, "pick up" in small pieces. Wash, pare and cut potatoes in small cubes, measure them, soak in cold water for an hour; cook with fish in boiling water until potatoes are soft. Drain through a sieve until quite dry; return to sauce-pan in which they were cooked, mash thoroughly that there may be no lumps left in potatoes. Add butter, egg and pepper. Beat with a slotted wooden spoon until very light. Season with salt if necessary. Take up by rounded tablespoons, place in croquette basket and fry one minute in deep hot Cottolene (frying six fish balls at a time); drain on brown paper. Allow fat to reheat between fryings. MAÎTRE D'HÔTEL BUTTER PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in the order given; also one-half tablespoon finely chopped parsley, and three-fourths tablespoon lemon juice, drop by drop, beating constantly. This is used as a dressing for certain kinds of fish. INDEX PAGE Alabama Salad 50 Ambrosia 27 Anise Seed Wafers 27 Apple, Baked 160 Baked and Stuffed with Figs 138 Cake with Lemon Sauce 37 Crab, Spiced 147 and Date Salad 174 Pie (Plain Paste) 124 Rings 173 Sauce, Chantilly 17 Sauce, Spiced 38 Thorn 171 Apricot Dumplings 161 Frozen 117 Sauce, Dried 46 Asparagus, Cream of 66 Salad 72 Tips in Croustades 85 with Butter Sauce 70 Banana Baked (Sultana Sauce) 60 Fritters 126 Sauce 24 Beans, Boiled, White 39 String, Buttered 36 String, Salad 91 Stringless, with Bacon 67 Béchamel Sauce 85 Beef, Boiled 23 Corned, boiled with Vegetables 73 Braised 139 Fillets, Pan Broiled 108 Fillet Roast 125 Pot Roast 166 Rolled Rib Roast 146 Spiced 114 Tongue, Braised 29 Beets, Buttered 143 in Drawn Butter 92 Pickled 136 Biscuit, Baking Powder 180 Little Cream 180 Tea 158 Blackberry Roly-Poly 112 Blueberry Pie 99 Steamed Pudding 96 Tea Cake 184 Bluefish à la Creole 66 Bouillon, Chicken 54 Clam 57 Tomato 32, 97 Brandy Snaps 179 Sauce 172 Bread, Biscuit Tea 158 Corn, Thin 95 Croutons 87 Crusts 44 Graham 164 Rings, Imperial 100 Sandwiches (Nut Bread) 152 Sticks 15, 150 Broth, Standard 32 Brussels Sprouts 34 Cabbage, Cream Cold Slaw 168 New Salad 102 Peggy's Sour 58 Relish 20, 63 Salad 36 Scalloped 140 Cakes, Anise Seed Wafers 27 Apple Cake 37 Bride's Cake 175 Chocolate Jumbles 42 Chocolate Layer 177 Chocolate Nut 18 Chocolate, Rich 106 Cocoanut 56 Cocoanut Cubes 18 Coffee Cake, German 182 Corn Starch Loaf 68 Fruit Cake, Twelve Pound 175 Griddle (Sour Milk) 182 Marble 64 New England Election 176 Nut and Raisin 92 Peach, with Sweetened Cream 132 Raisin Cakelets 178 Seed Cakes 177 Spanish Layer 74 Strawberry Shortcake 59 Sultana 118 Tea Cake, Blueberry 184 Twelve Pound Fruit 175 Valentine Cakes 177 White Nut 102 Cake Frostings (see Frostings) Canapés, Cheese 81 Nova Scotia 108 Nut and Olive 142 Shrimp Cocktail 134 Smoked Sturgeon 57 Tomato 119 Caramel Frosting with Nuts 93 Carrot, Cream of 166 Carrots in Cream Sauce 72 Cauliflower à la Béchamel 111 Salad 132 with Cheese Sauce 95, 132 Celery, Creamed 29, 151 Salads (See under Heading Salad) Cheese, Balls 52, 99, 114 Butter Thins 97 Canapé 81 Cottage 124 Fingers 141 and Pimento Salad 26 Sauce 96 Soufflé 58 Cherry, Duff 88 Pie 80 Punch 83 Roly-Poly 85 Sauce 86 Chicken Bouillon Chantilly 54 Broiled 110 Consommé (See under Heading Consommé) Dumplings 47 Fricassee 54 Fried 131, 137 Pressed 104 Stewed 47 Stew with Tea Biscuits 157 Chili Sauce 98 Chive Sauce (See under Heading Sauce) Chocolate Cake (See under Cakes) Hot Sauce (Ice Cream) 18 Chowder, Corn 25 Clam, Bouillon 57 and Tomato Consommé 142 Cocktail, Grape Fruit 32 Oyster 49, 169 Shrimp 134 Cocoanut Cake 56 Cubes 18 Cod, Boiled Fresh 135 Fish Balls 186 Coffee, Boiled 30 Cake, German 182 Café au Lait (Iced) 99 Iced 93 Noir 21 Consommé, Chicken (Cold) 90 Chicken, with Macaroni Rings and Tomatoes 35 Chicken, with Poached Egg Yolks 84 Clam and Tomato 142 Clear 149 Duchess 15 with Barley 173 with Egg Balls 19 Princess 78 Printaniere 100 with Rice Balls 149 au Riz 113 with Vegetables 94 Cookies 178, 179 Corn, Bread, Thin 95 Chowder 25 Fritters 63, 132 Green, Pudding 105 Stewed Dried 48 Stewed with Tomatoes 129 Sweet, Boiled 117 Sweet, New England Style 154 Corned Beef, with Vegetables 73 Cottage Cheese 124 Peach Pudding 115 Pudding, Steamed 24 Cottolene, How to Use 6, 7 What It Is 5 Crab Meat 15 Cranberry Jelly 154 Tarts 174 Cream Biscuit 180 Dressing 50, 168 Fruit Rolls 180 Gravy 131 Salad Dressing 105 Sauce 151, 155 Croquettes, Sweet Potato 52 Croutons 44, 87 Crullers 185 Cucumber Baskets 117 Culinary Hints 12 Currant Jelly Sauce 36 Pie 83 Pudding, Steamed 46 Custard Pie 72 Dandelion, Greens 76 Salad 73 Desserts (See under Heading Fruits) Doughnuts 184 Drawn Butter Sauce 92, 156 Dressing, Cream 50, 168 French 79, 83, 172 Mayonnaise 79 Relish 64 Salad (Boiled) 98 Salad (Cream) 105 Duck, Roast (with stuffing) 170 Dumplings, Apricot 161 Chicken 47 Peach 129 Egg Balls 19 Sauce 95, 135 and Watercress Salad 48 Egg Plant, Fried 140 Sauté with Fine Herbs 41 Stuffed 163 Endive, Celery and Green Pepper Salad 17 Dressed 129 French 34 Fig Pudding 165 Figs in Sherry Jelly 92 Fish, Bass, Black, Baked 94 Bass, Sea, Breaded 19 Blue, à la Creole 66 Cod, Boiled, Fresh 135 Codfish Balls 186 Finnan Haddie, Broiled 58 Halibut, Baked 62 Halibut, Boiled (Cold) 116 Lake Trout, in Paper Bag 33 Perch, Fried 84 Sauce, a l'Italienne 33 Sauce, Tartare 84 White, Planked 49 French Dressing 79, 83, 172 French Fried Potatoes 117 Fricassee of Chicken 54 Tomato 50 Fritter, Banana 126 Corn 63, 132 Batter (Egg Plant) 140 Parsnip 167 Pineapple 45 Frostings, Boiled 56 Caramel with Nuts 93 Maple 103 Milk 176 Fruits, Ambrosia 27 Apples (See under Heading Apples) Apricots, Frozen 117 Cantaloupe à la Mode 113 Crab Apples, Spiced 147 Cranberry Jelly 154 Figs in Sherry Jelly 92 Grape Fruit Cocktail 32 Peaches (Sliced) 120 Pineapple Fritters 45 Raspberry Whip 102 Rhubarb, Stewed 64 Rhubarb Tarts 52 Strawberries, Frozen 67, 74 Watermelon with Sherry Sauce 100 Ginger Cakes, Plain 179 Goose, Roast 16 Graham Bread and Sandwiches 164 Muffins 181 Plum Pudding 148 Pudding, Steamed 61 Grandma's Bread Stuffing 154 Grape Fruit Cocktails 32 Salad 52 Gravy, Cream 131 Brown 146 Griddle Cakes 182 Guinea Fowl, Roast 40 Halibut, Baked 62 Boiled (Cold) 116 Ham, Baked 51 Hamburg Roast 81 Hard Sauce 161 Hints, Culinary 11, 12 Horse-Radish Sauce 51, 120 Ices, Orange 42 Raspberry 113 Ice Cream, Peach 106, 109 Sauce, (Hot Chocolate) 18 Vanilla 17 Imperial Rings 100 Sticks 15 Introductory 3, 4 Lake Trout in Paper Bag 33 Lamb, Breast of, Stuffed and Roasted 35 Chops, Breaded 78 Shoulder of, Roast 87 Stuffing 36 Lemon Pie 20 Sauce 37 Lettuce, Head, Dressed 41, 111 Cream of 104 Garden Cress and Onion Salad 120 with Cream Dressing 85 Peppergrass and Onion Salad 109 Radish and Onion Salad 123 Liver, Calf's, Braised 71 Loaf Cake, Corn Starch 68 Macaroni with Tomato Sauce 23 Maître D'Hôtel Butter 186 Marble Cake 64 Mayonnaise Dressing 79 Measure, How to 10 Meats, Beef (See under Heading Beef) Calf's Liver Braised 71 Ham, Baked 51 Hamburg Roast 81 Hearts Stuffed with Vegetables 101 Lamb (See under Heading Lamb) Mutton Chops, Breaded 60 Mutton, Boiled Leg 162 Ox Joints en Casserole 25 Pork (See under Heading Pork) Poultry (See Poultry) Sausage, Summer (Appetizer) 125 Steak, Flank, Stuffed and Braised 75 Tongue, Braised Beef 29 Tongue, Boiled 97 Veal (See under Heading Veal) Venison, Roast 150 Meringue, (Lemon Pie) 21 Mint Sauce 88 Muffins, Corn 181 Graham 181 Popovers 181 Wheat 181 Mushroom Sauce 167 Mutton, Leg, Boiled 162 Chops, Breaded 60 Noodle Soup 22 Nut and Olive Canapé 142 and Prune Salad 55 Bread Sandwiches 152 Cakes 18, 92, 102 Olive and Nut Canapés 142 Sauce 170 Onion, Bermuda with Buttered Sauce 29 Cream of 157 Creamed 155 and Pepper Salad 127 au Gratin 17 with Cream 48 Parsley 167 Orange Ice 42 Sauce 126 Ox Joints en Casserole 25 Oysters, Cocktail 49, 169 Fried (in Batter) 185 Fried (in Cracker Meal) 185 on Half Shell 14 Soup 162 Parsnip Fritters 167 Mashed 45 Sautéd in Butter 26 Paste, Plain 124 Rich 127 Pea, Cream of 122 Green, and Carrots in Cream Sauce 82 Green 79 and Onions, French Style 109 Peach Cake with Sweetened Cream 132 Cottage Pudding 115 Duff 141 Dumplings 129 Ice Cream 106, 109 Pudding, steamed 136 Sliced 120 Pear Salad 115 Perch, Fried 84 Piccalilli 143 Pie, Apple 124 Blueberry 99 Cherry 80 Cranberry Tarts 174 Currant 83 Custard 72 Lemon 20 Mock Cherry 144 Mock Mince 127 Plain Paste 124 Pumpkin 156 Raisin 50 Rhubarb 48 Rich Paste 127 Squash 39, 158 Pigeon, Young, Stuffed and Braised 69, 70 Pineapple Fritters 45, 46 Plum Pudding 172 Pudding, Graham 148 Pudding, Yankee 30 Popovers 181 Pork, Roast 173 Shoulder of, Roast 38 Tenderloin, Lyonnaise 160 Potato, Aurora 63 Baked 140 Balls 123 Boiled 135 Browned 167 Carlsbad 108 Chateau 67 Erin 39 Franconia 147 French Fried 117 Fried Whole 61 on Half Shell 58 à l'Italienne 114 Lattice 105 New, Creamed 120 New, with Chive Sauce 78 New, with New Peas 88 Norwegian 20 Parsley 95, 125 Puff 101 Roast, New 82 Roses 111 Salad 98 Saratoga Chips 91 Scalloped 160 Shredded 85 Soufflé 41 Soup 38, 134 Stuffed 129 Potatoes, Sweet, Baked 174 Browned 138 Croquettes 52 Glazed 171 Mashed 151 Southern Style 36 Poultry, Chicken (See under Heading Chicken) Duck, Roast 170 Goose, Roast 16 Guinea Fowl, Roast 40 Pigeon, Young (Stuffed and Braised) 69 Turkey, Roast 153 Prune and Nut Salad 55 Pudding, Apricot Dumplings 161 Blackberry, Roly-Poly 112 Blueberry, Steamed 96 Cherry Duff 88 Cherry Roly-Poly 85 Cottage Pudding, Steamed 24 Currant, Steamed 46 Fig 165 Graham, Steamed 61 Green Corn 105 Peach (See under Heading Peach) Plum (See under heading Plum) Raspberry Whip 102 Rice, Eggless 34 Rice, with Pineapple, Frozen 152 Steamed Snow Balls 168 Thanksgiving 155 Pumpkin Pie 156 Punch, Cherry 83 Raisin Cakelets 178 and Nut Cake 92 Pie 50 Raspberry Ice 113 Whip 102 Relish, Cabbage 20, 63 Dressing 64 Rhubarb Pie 48 Sauce 41 Stewed 64 Tarts 52 Rice, Balls 28 Boiled 26 Cream of 75 Pudding, Eggless 34 au Gratin 71 Frozen, with Pineapple 152 Savory 163 Spanish 45 Rich Paste 127 Rolls, Cinnamon 183 Cream Fruit 180 Salad 183 Romaine with French Dressing 140 Salads, Alabama 50 Apple and Date 174 Asparagus 72 Bean (String) 91 Bermuda 161 Cabbage 36 Cauliflower 132 Celery 39 Cheese and Pimento 26 Chiffonade 23 Dandelion 73 Endive, Celery and Green Pepper 17 Escarolle 147 Florida 29 Garden Cress with Orange 82 Grape Fruit 52 Hawaiian 171 June 79 Lettuce (See under Heading Lettuce) Lima Bean 164 New Cabbage 102 November 158 Pear 115 Pepper and Fruit 151 Pepper and Onion 127 Potato 98 Prune and Nut 55 Red Cabbage, Celery and Onion 46 Rolls 183 Spinach 70 Stuffed Tomato 144 Tomato 105 Tomato and Onion 96 Watercress and Egg 48 Salad Dressing (see Dressing) Sandwiches, Graham Bread 164 Nut Bread 152 Saratoga Chips 91 Sauce, Apple, Spiced 38 Apricot, Dried 46 Banana 24 Béchamel 85 Brandy 172 Brown Gravy 146 Brown 82 Brown Sugar 148 Caper 163 Cheese 96 Cherry 86 Chili 98 Chive 79 Chive Butter 165 Cream Gravy 131 Cream 151, 155 Creamy 112 Creole 122 Currant Jelly 36 Drawn Butter 92, 156 Egg 95, 135 Foamy 96, 141 Giblet 154 Golden 102 Hard 161 Hot Chocolate (Ice Cream) 18 Hot Horse Radish 51 Horse Radish (Whipped Cream) 120 Italienne 33 Lemon 37 Mint 88 Mushroom 167 Olive 170 Orange 126 Rhubarb 41 Sherry 100, 130 Signora 60 Strawberry 74 Sultana 61 Tartare 84 Tomato 23 Vanilla 136 Viennaise 110 Vinaigrette 116 Wine 150 Sausage, Summer (Appetizer) 125 Sherry Sauce 100, 130 Short Cake, Strawberry 58 Shrimp Cocktails 134 Slaw, Hot 155 Kole 138 Cream, Cold 168 Snow Balls, Steamed 168 Soufflé, Cheese 58 Potato 41 Soups, Almond, Cream of 169 Asparagus, Cream of 66 Carrot, Cream of 166 Chicken Bouillon, Chantilly 54 Clam Bouillon 57 Consommés (See under Heading Consommés) Corn Chowder 25 Lettuce, Cream of 104 Noodle 22 Onion, Cream of 157 Oyster 162 Pea, Cream of 122 Potato 134 Potato, Scotch 38 Rice, Cream of 75 Spanish 62 Spinach, Cream of 69 Spring 44 Tomato Bouillon 32, 97 Tomato 40 Vegetable 137 Spinach Cream of 69 with Cream 123 with Deviled Eggs 55 Salad 70 Squash, Baked 144 Pie 39, 158 Steamed 120, 163 Steak, Flank, Stuffed and Braised 75 Stew, Chicken, with Tea Biscuits 157 Strawberries, Frozen 67, 74 Sauce 74 Short Cake 59 Stuffing, Bread, Grandma's 154 Black Bass 94 Fish 34 Hearts 101 Lamb 36 Pigeon 70 Potato and Nut 16 Roast Duck 170 Sturgeon, Canapé, Smoked 57 Succotash 114 Sultana Cake 118 Sauce 61 Sweet Potatoes, Southern Style 36 Croquettes 52 Swiss Chard, with Bacon 88 Table of Measures 10 Time, for Cooking 11 Tartare Sauce 84 Tarts, Cranberry 174 Rhubarb 62 Tea Biscuit 158 Iced 80 Spiced (Iced) 106 Thanksgiving Pudding 155 Timbales, Swedish 15 Time-tables for Cooking, Baking, Frying, etc. 11 Tomato, Baked 147 Bouillon 32, 97 Broiled 98, 126 Canapé 119 and Clam Consommé 142 Fricassee 50 Salad (See Heading Salad) Sauce 23 Scalloped 135 Soup 40 Stewed 20 Stuffed 138 Tongue, Boiled 97 Braised Beef 29 Turkey, Roast 153 Turnips in Cream Sauce 129 Valentine Cake 177 Vanilla Ice Cream 17 Sauce 136 Veal Breast of, Roasted 45 Loaf 91, 119 Pot Pie with Baked Dumplings 143 Shoulder, Braised 122 Spanish Style 128 Vegetables, Asparagus 70, 85 Beans (See Heading Beans) Beets (See Heading Beets) Brussels Sprouts 34 Cabbage (See under Heading Cabbage) Carrots and Turnips in Cream Sauce 72 Cauliflower (Cheese Sauce) 95 Cauliflower à la Béchamel 111 Celery, Creamed 29, 151 Corn (See under Heading Corn) Cucumber Baskets 117 Dandelion Greens 76 Egg Plant (See under Heading Egg Plant) Endive 34, 129 Garden Cress with Orange 82 Lettuce with Cream Dressing 85 Lettuce, Dressed, Head 41, 111 Onions (See under Heading Onions) Parsnips, Mashed 45 Parsnips, Sautéd in Butter 26 Peas (See Heading Peas) Piccalilli 143 Potatoes (See under Heading Potatoes) Rice (See under Heading Rice) Romaine with French Dressing 140 Slaw (See Cabbage) Soup 137 Spinach (See Spinach) Squash (See Squash) Succotash 114 Swiss Chard, with Bacon 88 Tomatoes (See under Heading Tomatoes) Turnips in Cream Sauce 129 Venison, Roast 150 Wafers, Anise Seed 27 Waffles 182 Watermelon with Sherry Sauce 100 Wheat Muffins 181 Whitefish, Planked 49 Yankee Plum Pudding 30 * * * * * Transcriber's Notes: Obvious punctuation errors repaired. Varied spacing and hyphenation retained. This includes "shortcake" and "short cake," "peppergrass" and "pepper grass," "grapefruit," "grape-fruit" and "grape fruit," etc. Page 5, "properities" changed to "properties" (in shortening properties) Page 78, "and" changed to "add" (add in crumbs) Page 102, "1 cup" added to powdered sugar in recipe for Golden Sauce. Original omitted the amount. Page 104, "ICE" changed to "ICED" (SPICED ICE TEA) Page 108, word "first" added to text (for the first two minutes) Page 113, "canteloupe" changed to "cantaloupe" (of halves of cantaloupe) Page 150, "in" changed to "on" (roll on the) Page 160, "reeipe" changed to "recipe" (recipe see Page 38) Page 187, "Créole" changed to "Creole" to match text usage (Bluefish à la Creole) Page 188, "Consummé" changed to "Consommé" (See under Heading Consommé) Page 188, "Printaniére" changed to "Printaniere" to match text usage (Printaniere 100) Page 189, "Canteloupe" changed to "Cantaloupe" (Cantaloupe à la Mode 113) Page 189, "Mint Sauce 88 " was moved from after "Measure, How to" to after "Meringue" Page 190, "Picallilli" changed to "Picalilli" (Picalilli 143) Page 192, "Picallilli" changed to "Picalilli" (Picalilli 143) 
38615	----	file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University) Transcriber's Note: I have replaced en-dashes representing ranges of numbers within tables by the word "to." So something like "6-1/2--7-1/4 cups." in the original is often represented by "6-1/2 to 7-1/4 cups." in this version. QUANTITY COOKERY MENU PLANNING AND COOKING FOR LARGE NUMBERS BY LENORE RICHARDS, B.A. and NOLA TREAT, B.S. ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT COLLEGE OF AGRICULTURE UNIVERSITY OF MINNESOTA BOSTON LITTLE, BROWN, AND COMPANY 1922 Copyright, 1922, By Little, Brown, and Company. All rights reserved Published April, 1922 Printed in the United States of America PREFACE This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning. N. T. L. R. UNIVERSITY OF MINNESOTA January 1, 1922 CONTENTS CHAPTER PAGE I. PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS 1 II. STANDARDS FOR JUDGING MEALS 8 III. TYPES OF MENUS 11 IV. SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING 42 V. THE IMPORTANCE AND USE OF FORMS 66 VI. RECIPES 73 VII. TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES 191 INDEX 195 QUANTITY COOKERY CHAPTER I PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures. On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules. Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served. In planning menus for an institution the manager must: Keep in mind the nature of the institution; its purpose; the character of its patronage. Follow certain dietetic principles. Maintain constant variety in the food. Keep menus appropriate to the temperature; the weather; the season; occasional holidays. Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service. The first point to consider in planning a menu is the type of institution to be served. For reasons that are obvious, the purpose of the high school cafeteria is very different from that of the metropolitan hotel, while neither of these has the same object as the municipal tuberculosis sanitarium. The age, sex, nationality, economic condition and occupation of the patrons must be kept in mind. The adult demands a freedom of choice which may be denied children. For this reason the content of the grade school lunch may be fixed in an arbitrary way, while this will not do when one is dealing with adults of any class. For instance, grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup. Adults, even in a charitable home, would undoubtedly complain of the simplicity of such meals. The high school lunchroom may eliminate coffee from its menu and have frequent "pieless" days. Any such attempts to regulate the diet of adults, except for patriotic reasons such as were the incentive to denial during the war, are highly inadvisable. As far as the food elements are concerned, the same kinds of food may be served to boys and girls or to men and women. But, practically, they will not eat the same foods with equal satisfaction, and this should influence the planning of menus in different institutions. School lunch managers and social service workers have found that in order to accomplish their aims they have to recognize racial food tastes. The economic condition of the group to be served may limit variety in the menu, on the one hand, or may permit of maximum variety on the other. The eight-page menu of the fashionable tea room as definitely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the immigrants at Ellis Island. The occupation of the patrons, whether active or sedentary, determines to a large extent the kind of food served to them, from the dietetic standpoint and from the commercial standpoint as well. The lumberjacks of the north woods require a diet very different in quality and quantity from that of the telephone operators in a city exchange. In institutions serving set menus, with little or no choice, special attention should be given to dietetic principles. Examples of such institutions are college dining halls or dormitories, hospitals, benevolent "homes," boarding houses, fraternities and clubs. For those who have had little or no training in dietetics and who yet have the responsibility of planning menus, it may be said that if ample variety is provided, with emphasis on fruits and vegetables, the dietetic requirements will probably be met. The sequence of foods in the menu is important. Where several courses are to be served, and it is the aim of those planning the menu to keep the appetite stimulated, acids, meat extractives and warm foods should be served first. Cloying foods such as sweets, very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal, except for luncheon where the menu may be very simple. In institutions which have fixed menus, it is especially desirable that the meal, no matter how simple, be so planned that it may be served in courses. Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable. The responsibility for maintaining a constant variety in food calls for the continued exercise of initiative, the determination to avoid monotonous repetition, a mind open to new foods and new methods of preparation and systematic marketing trips in order to keep in touch with seasonal changes. Perhaps the most frequent criticism of institutions is on the lack of variety in meals. Hotels, clubs and tea rooms can draw trade by serving out-of-season foods when they first appear in the market. Institutions whose purchases are limited by a budget should make the most of seasonal foods when the market is at its height and the food is cheapest. Such institutions should avoid serving foods that are not actually in season. Serving berries or melons before the height of the season dulls the appetite of the patron for these foods so that by the time they have become economical to serve he has tired of them. Variety should be introduced not only in the kinds of food but in the preparation, garnish and service. Even in charitable homes and other institutions where the aim is to serve at a minimum cost, the menus can be made attractive through variety in preparation. Corn meal and cottage cheese, two of the least expensive foods we have, can be utilized in a wide variety of ways. There should be no hesitation about serving new dishes, for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution. The point to be kept in mind, where the guest has the privilege of selection, is that all the variety should not come within the day or meal but within the week or month. Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room. It is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year. Hot, heavy foods sell best in cold weather. Cool, crisp, fresh foods sell best on the hottest days. The public is very susceptible to weather conditions. Holidays give a popularity to certain foods which they enjoy at no other time of the year. It is good business to make the most of these foods by serving them on appropriate days. There are definite relations between the menu and the equipment available for its execution. For instance, a menu which calls for oven cooking to the exclusion of the use of the top of the stove or supplementary steamers will be impossible to carry out. The menu should be planned in order that the cooking may be divided between all the available equipment, such as ovens, steamers and top space on stoves. In the kitchen, as in the industrial plant, it is good management to give space only to efficient equipment and to use that equipment to its maximum capacity. Again, incomplete equipment may have to be considered in planning the menu. If there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in accordance with the equipment at hand. In serving large numbers power machinery will often pay for itself in a few months through the saving in labor. It will not only do the work better and more humanely but will allow a much greater variety of food. In the matter of equipment the institution must get away from the idea that it is a large home, with working conditions as they have been in the average home. It should consider itself an industrial plant where one of the aims is maximum production with minimum labor; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim. Even though the labor supply may be adequate, efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little, so that proper balance may be maintained. In discussing the limitations in menu making the element of cost has come up again and again. It becomes a definite restriction in institutions that work on a budget, or where the group to be served demands good wholesome food at the lowest price. As examples of such institutions there are the factory cafeteria, the school lunch and the college cafeteria. Though menus must be made out in advance of the day when they are to be used, they should be sufficiently elastic to allow for proper utilization of left-overs. Using left-overs may mean very little change and substitution, or may require complete revision of the day's meals. Left-overs must be used, for it is only by constant care that the food cost can be kept down to a minimum. That this is true of all institutions, whether great or small, is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted. Where there is family service, rather than plate service from the kitchen, there will probably be a large amount of left-over food. It requires a good deal of ingenuity to use these left-overs in some other form so as to maintain variety and that element of surprise which is so essential. In the cafeteria or other institution using _à la carte_ service the left-over problem is not so serious. It is very nicely taken care of in tea rooms and hotels which serve a club luncheon, the menu for which may be chiefly made up from the left-overs. It is obvious that the form of service may influence the kind and extent of the menu. That is, the cafeteria can serve a large variety of dishes because the patrons wait on themselves. A similar choice or variety is impracticable where there is table service, except in hotels, restaurants and tea rooms where cost is not so great a factor. CHAPTER II STANDARDS FOR JUDGING MEALS Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are: | quantity | color + appearance---------+ form | | neatness | | arrangement | Palatability + | | | odor | | temperature + quality------------+ flavor | texture | consistency Commercially and aesthetically it is unwise to make servings too large. Every one has had the experience of being served with more food than can be eaten with relish and without waste. The effect is to surfeit the appetite and to limit the variety which a patron may have, unless he is able financially to order the variety; in which case he is obliged to leave some food uneaten. In any institution which serves _à la carte_, it is better to adjust portions and prices to the end that the patron may have some variety in his meal without prohibitive expense. Color is important in inducing appetite. The cafeteria counter displaying a buff-colored pie, snow pudding, rice custard and yellow cake does not tempt patrons to buy. A basket of fruit, a bright-colored gelatin dessert or attractive garnishes may transform a drab meal into a most interesting one. Particularly in all kinds of plate service, attention must be paid to color, for while clashing color combinations must be avoided, some color must be used to give the food an appetizing appearance. A great deal of our food is very neutral in color and admits of a liberal use of garnishes of one kind or another. As a rule articles of food served together should be of diverse shapes. One may enjoy a croquette, a stuffed baked potato, peas in timbales and a roll in the same meal, but it is usually unwise to serve them on the same plate. The necessity for neatness and orderly arrangement of servings is obvious. At large parties where there is plate service it is wise to make up a sample plate before the time of serving in order to determine the best arrangement of food and in order actually to show those who are to dish up the food how each plate must look when it is placed before the guest. One who is inexperienced in planning menus, especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate. A menu which has seemed very good when planned will often be unsatisfactory when actually served because some of the above points have been overlooked. Odor and temperature are important factors in quality. It would seem superfluous to say that hot things must be served hot and cold things must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. _It can be solved, however_, with efficient equipment properly arranged, a carefully thought out organization of service and unceasing care. Repetition of texture and consistency should also be avoided. That is to say, there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes, fried foods, foods with custard basis or foods with bread foundation. If a score card were made out for judging a meal, flavor would perhaps be given the most importance. Here again care must be taken to avoid duplicating flavors. Too many strong flavors or too many bland flavors are undesirable. While strong flavors stimulate the appetite it is unwise to employ them continually, especially where the same group of people is being served day after day. A more blandly flavored diet is likely to be less palling and more constantly inviting. In serving the public, whether it be in the hospital, the college dormitory or the commercial restaurant, the aim should always be to have the food better than that to which the patrons are accustomed. In almost any kind of food work, and especially in institutional food work, visiting trips to the best hotels, tea rooms, inns, cafeterias and restaurants are invaluable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assurance that nothing else can give. CHAPTER III TYPES OF MENUS CAFETERIA MENUS Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria. A Standard Form for Cafeteria Menu 1 soup 2 meats (1 meat substitute) 1 kind of potatoes 2-3 vegetables 1-2 hot breads 1-2 sandwiches 2-3 salads 2-3 relishes 6-8 desserts 4 beverages _Meats_ One inexpensive meat should be served in each meal. Two made-over meats should not be served in the same meal. Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal. _Potatoes_ Creamed potatoes may be served with meat lacking gravy or sauce. It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them. _Vegetables_ When possible one vegetable should be starchy and one should be succulent. Two creamed or two fried or two buttered vegetables should not be served in the same meal. _Breads_ Raised breads and quick breads give a good variety. _Salads_ There should be at least one inexpensive salad. The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish. Head lettuce salad is universally popular and may appear at every meal. In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired. _Desserts_ Variety in desserts includes: Fruit in some form. A pudding with a dough or bread foundation. Two cold puddings. One kind of ice cream. One kind of cake. One kind of pie. One-crust and two-crust pies should so far as possible be alternated in successive menus. Two or more kinds of pie may be demanded, but when possible patrons should be educated to other choices in desserts. _Beverages_ Milk should be served in bottles (with provision for opening). Thirty Days' Menus for a Cafeteria The careful manager spends a great deal of time in menu planning. If some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods, new and attractive dishes and variety in serving, the plan may result in saving much of this time. A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time without too monotonous repetition. No Sunday meals are included since the majority of cafeterias are closed on that day. The Friday menus occur on the fifth day and every sixth day thereafter. No menu is shown for Saturday night when, if a meal is served, it may consist of popular dishes such as chicken in some form, waffles or steaks, along with such left-overs as it may be desirable to use. The menus are intended to serve as a _foundation_ to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given elsewhere (see pages 57-59). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small cafeterias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal. A star has been used to indicate those dishes in which left-overs may be used to particular advantage. CAFETERIA MENUS +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Grapefruit | Oranges | Grapefruit | | Prunes | Bananas | Baked apples | | Apples | Apricots | Stewed figs | | Stewed cherries | Canned pears | Canned plums | +----------------------+----------------------+----------------------+ | CEREALS | CEREALS | CEREALS | | Cream of wheat, | Cream of barley | Oatmeal | | chopped figs | Post toasties | Shredded wheat | | Grapenuts | Puffed wheat | Grapenuts | | Puffed rice | | | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Fried eggs | Pancakes | Fried mush | | Bacon | Cinnamon toast | Broiled Ham | | Wheat muffins | Poached Eggs | Toast | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of lima bean | Oyster stew | Vegetable Soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Veal roast, gravy | Pork chops | Leg of lamb, mint | | Creamed dried beef | **Cheese fondue | sauce | | on toast | | Hamburg balls | | | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Creamed potatoes | Mashed potatoes | | Buttered peas | Boiled onions | Scalloped tomatoes | | Cabbage au gratin | Buttered carrots | Creamed celery | | | Fried apples | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Pear salad | Orange salad | Peach salad | | Head lettuce salad | Head lettuce salad | Head lettuce salad | | Tomato salad | Cabbage salad | Tuna fish salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Cinnamon rolls | Wheat muffins | Corn bread | | **Ham and pickle | | Raisin and nut | | sandwiches | | sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Chocolate bread | **Prunecot | Carrot plum | | pudding with | shortcakes | pudding, vanilla | | vanilla sauce | Fruit | sauce | | Fruit | Snow pudding, | Fruit | | Fig tapioca | custard sauce | Baked rhubarb | | **Fruit whip | Chocolate blanc | Baked custard | | Caramel cake | mange with nuts | Cocoanut cake | | Banana cream pie | White cake, lemon | Cranberry pie | | Ice cream | filling, white | Ice cream, chocolate | | | frosting | sauce | | | Pumpkin pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of celery soup | Peanut butter soup | Clear tomato soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Swiss steak | Rib roast of beef | Baked ham | | Tongue, mustard | Veal stew | **Cottage cheese | | sauce | | croquettes, cream | | | | sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Browned potatoes | Mashed potatoes | Glazed sweet | | **Corn pudding | Creamed asparagus | potatoes | | Mashed turnips | Buttered beets | Creamed hominy | | | | String beans | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Sardine salad | Pineapple and celery | Banana salad | | Head lettuce salad | salad | Head lettuce salad | | Cottage cheese salad | Head lettuce salad | Deviled egg salad | | | Spinach and egg | | | | salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Hot rolls | Baking-powder | Raised muffins | | | biscuits | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Cottage pudding, | **Rice and raisin | Grapenut pudding, | | lemon sauce | pudding, hard | lemon sauce | | Fruit | sauce | Fruit | | Pineapple pudding | Fruit | Loganberry tapioca | | Baked apples | **Fruit cocktail | Apricot whip | | White cake, nut | Caramel tapioca | Ginger cake | | icing | Chocolate cake | Lemon pie | | Chocolate pie | Apple pie | Ice cream | | Ice cream | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Oranges | Grapefruit | Grapefruit | | Pineapple | Peaches | Oranges | | Apple-sauce | Apricots | Royal Anne cherries | | Bananas | Baked apples | Prunes | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Malt of wheat | Corn meal mush | Rice boiled in milk | | Grapenuts | Puffed rice | Grapenuts | | Post toasties | Shredded wheat | Post toasties | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | French toast | Toast | Bacon and eggs | | Toast | Date muffins | Toast | | Boiled eggs | Poached eggs | Pancakes | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of corn soup | Cream of tomato soup | Noodle soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Creamed sweetbreads | Baked halibut, | Roast beef, gravy | | on toast | tartare sauce | **Spanish rice | | Beef à la mode | Egg cutlets, cream | | | | sauce | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Parsley buttered | Baked potato | Mashed potato | | potatoes | Fried parsnips | String beans | | Steamed rice in | Buttered asparagus |Spinach and egg | | milk | on toast | | | Fried eggplant | | | | Buttered cabbage | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Fruit salad | Prune and cottage | Grapefruit salad | | Head lettuce salad | cheese salad | Head lettuce salad | | Raisin and carrot | Head lettuce salad | Asparagus salad | | salad | Perfection salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Baking-powder | Bran muffins | Parker House rolls | | biscuits and | | | | honey | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Loganberry cobbler | Apple dumplings, | Orange fritters, | | Fruit | lemon sauce | syrup | | Maple nut mold, | Fruit | Fruit | | custard sauce | Cocoanut custard | Norwegian prune | | Fruit cocktail | Cornstarch pudding, | pudding | | Cake with fudge | chocolate sauce | **Fruit gelatin | | frosting | Spice cake | Angel cake | | Pineapple pie | Blackberry pie | **Mince pie | | Ice cream | Ice cream | Ice cream | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of pea soup | Creole soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast pork loin, | Breaded veal chops | | | gravy | **Scalloped fish in | | | Macaroni and cheese | ramekins | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Creamed potatoes | | | Baked lima beans | Buttered onions | | | with green | Rice croquettes | | | peppers and | with jelly | | | pimentos | | | | Spinach and lemon | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Peach salad | Orange salad | | | Head lettuce salad | Head lettuce salad | | | Tomato salad | Celery hearts | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Corn muffins | Cottage rolls | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Chocolate soufflé | Steamed molasses | | | Fruit | pudding, egg hard | | | Caramel Bavarian | sauce | | | Baked apples | Fruit | | | Sugar cookies | **Fruit gelatin | | | Apricot pie | Tapioca cream | | | Ice cream | Individual tea | | | | cakes with raisins | | | | Butterscotch pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Apples | Bananas | Grapes | | Sliced oranges | Grapefruit | Oranges | | Plums, red canned | Apricot sauce | Apple sauce | | Prunes | Stewed, red, pitted | Royal Anne cherries | | | cherries | | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Post toasties | Shredded wheat | Malt of wheat | | Grapenuts | Puffed rice | Grapenuts | | Corn meal mush | Oatmeal | Post toasties | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | French toast | Fried mush | Doughnuts | | Boiled eggs | Toast | Toast | | Toast | Bacon | Scrambled eggs | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Clear tomato soup | Cream of potato | Noodle soup | | | soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Baked ham | Roast pork and | Creamed chicken on | | Spaghetti and cheese | gravy | toast | | | Beef stew | Meat loaf | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Browned sweet | Mashed potatoes | Parsley buttered | | potatoes | **Corn pudding | potatoes | | Creamed cabbage | Buttered beets | Creamed carrots | | Baked navy beans | | Spinach and lemon | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Banana salad | Nut, celery, cabbage | Sardine salad | | Shredded lettuce | salad | Head lettuce salad | | salad | Head lettuce salad | Mashed potato salad | | **Potato salad | Prune and peanut | | | | butter salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Brown bread | Raisin bread | Baking powder | | | Egg and pickle | biscuits | | | sandwiches | Cottage cheese, | | | | green pepper and | | | | nut sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Peach shortcake | Apple puff pudding, | **Bread pudding, | | Fruit | lemon sauce | vanilla sauce | | Chocolate pudding | Fruit | Fruit | | Caramel tapioca | Floating Island | Apricot whip | | White cake with | Cranberry sauce | Maple nut mold, | | orange filling | Chocolate cake | custard sauce | | and frosting | Rhubarb pie | White cake, white | | Custard pie | Ice cream | icing | | Ice cream | | Banana cream pie | | | | Ice cream | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of lima bean | Cream of celery soup | Cream of pea soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Rib roast, gravy | Veal birds | Short ribs of beef | | Frankfurters | Creamed dried beef | Sausage balls | | | on toast | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Baked potatoes | Browned potatoes | | Stewed tomatoes | String beans | Buttered onions | | Scalloped eggplant | Buttered asparagus | **Succotash | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Fruit salad | Grape and celery | Banana and nut | | Head lettuce salad | salad | salad | | Perfection salad | Head lettuce salad | Head lettuce salad | | | Cottage cheese salad | Tuna fish and celery | | | | salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Graham muffins | Corn bread | Nut bread | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Lemon rice pudding | Chocolate soufflé | **Brown Betty, | | Fruit | Fruit | lemon sauce | | Baked custard | **Fruit cocktail | Fruit | | **Fruit gelatin | Baked prune whip | Pineapple tapioca | | Raisin rocks | with nuts | **Fruit Bavarian | | Blueberry pie | Doughnuts | Washington pie, | | Ice cream | Pineapple pie | cream filling | | | Ice cream | Raisin pie | | | | Ice cream | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Apples | Peaches | Cherries | | Bananas | Prunes | Baked apples | | Pineapple | Oranges | Grapefruit | | Pears | Stewed figs | Peaches | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of rye | Oatmeal | Cream of barley | | Puffed wheat | Shredded wheat | Puffed rice | | Cornflakes | Grapenuts | Post toasties | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Fried eggs | Poached eggs on | Fried eggs | | French toast | toast | Toast | | Toast | Toast | Muffins | | Broiled ham | Rice pancakes | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of corn soup | **Vegetable soup | Cream of spinach | | | | SOUP | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Swiss steak | Veal roast with | Breaded pork chops | | Creamed eggs on | dressing | Veal hearts en | | on toast | Scalloped salmon | casserole | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked potato | Mashed potato | Scalloped potatoes | | Mashed rutabagas | Buttered beets | Buttered carrots | | Creamed celery | Creamed onions | String beans | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Orange salad | Grapefruit salad | Pineapple with | | Head lettuce salad | Head lettuce salad | cottage cheese | | Tomato aspic | **Combination | Head lettuce salad | | | vegetable salad | Perfection salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Brown bread | Raised muffins | Cinnamon rolls | | | **Fruit sandwiches | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Steamed plum | **Chocolate rice | Raspberry roll, | | pudding, vanilla | custard with | raspberry sauce | | sauce | meringue | Fruit | | Fruit | Fruit | Red plum whip | | Baked apples | **Fruit gelatin | Rice Bavarian | | Cornstarch pudding, | Lady Baltimore cake | pudding | | chocolate sauce | Cream puffs | Banana cream cake | | Sponge cake, | Loganberry pie | Apple pie | | whipped cream | Ice cream, maple | Ice cream | | Butterscotch pie | nut sauce | | | Ice cream | | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of tomato | Cream of corn soup | | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Leg of lamb, gravy | Fried oysters with | | | **Baked hash | lemon | | | | Pot roast | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Mashed potatoes | | | Creamed cabbage | Scalloped tomatoes | | | Buttered peas | Steamed rice in milk | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Cottage cheese balls | Deviled egg salad | | | rolled in nuts | Shredded lettuce | | | Head lettuce salad | salad | | | Radishes | Celery hearts | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Muffins | Baking-powder | | | | biscuits | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Baked rice pudding | Peach cobbler | | | Fruit | Fruit | | | **Date torte, whipped| Apple tapioca | | | cream | **Charlotte russe | | | Orange custard | White cake, | | | Chocolate cake | chocolate icing | | | Cherry pie | Lemon pie | | | Ice cream | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Oranges | Grapefruit | Apple sauce | | Baked apples | Bananas | Peaches | | Cherries | Plums | Pineapple | | Prunes | Apricots | Grapefruit | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Malt of wheat | Oatmeal | Cream of rye | | Cornflakes | Shredded wheat | Puffed wheat | | Grapenuts | Puffed rice | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | **Crumb pancakes | Bran muffins | French toast | | Fried eggs | Poached eggs | Bacon | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of corn soup | Peanut butter soup | **Vegetable soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Small steaks | Roast lamb, mint | Liver and bacon | | **Cheese fondue | sauce | **Hamburg balls | | | Weiners | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Creamed potatoes | Mashed potatoes | Glazed sweet | | Beets in vinegar | Carrots and peas | potatoes | | Buttered onions | Creamed cabbage | **Corn pudding | | | | Spinach and lemon | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Pear salad | **Potato salad | Apple and celery | | Head lettuce salad | Head lettuce salad | salad | | Cabbage slaw | Tomato aspic salad | Head lettuce salad | | | | Cottage cheese salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | **Crumb muffins | Cottage rolls | Corn bread | | **Fruit sandwiches | | **Ham and pickle | | | | sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Rice and raisins | **Brown Betty, lemon | Lemon rice pudding | | with hard sauce | sauce | Fruit | | Fruit | Fruit | **Fruit cocktail | | **Fruit gelatin | Apricot whip | **Date torte, whipped| | Maple nut mold, | Caramel custard | cream | | custard sauce | White cake, | Apple-sauce cake | | Spice cake | chocolate frosting | Chocolate pie | | Cocoanut cream pie | Raspberry pie | Ice cream | | Ice cream | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | **Tomato stock soup | Oyster stew | Cream of spinach | | | | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Baked ham | Roast veal, gravy | Rib roast of beef, | | **Meat loaf | Rice and nut loaf, | gravy | | | brown sauce | Salmon croquettes, | | | | cream sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked potatoes | Mashed potatoes | Mashed potatoes | | **Scalloped corn | Buttered turnips | Spaghetti and | | Mashed squash | String beans | tomatoes | | | | Creamed onions | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Cottage cheese with | Pineapple and celery | Grapefruit salad | | nuts, green | salad | Head lettuce salad | | peppers and | Head lettuce salad | Sliced cucumbers | | pimentos | **Combination | | | Head lettuce salad | vegetable salad | | | Asparagus salad | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Baking-powder | Nut bread | Cottage rolls | | biscuits | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Baked apples | Cherry steamed | Grapenut pudding, | | Fruit | pudding, cherry | lemon sauce | | Prune pudding | sauce | Fig tapioca | | Pineapple pudding | Tapioca cream | Fruit | | Jelly roll | Chocolate blanc | Snow pudding, | | Gooseberry and | mange | custard sauce | | raisin pie | Fruit | Doughnuts | | Ice cream | Cake with fig | Apricot pie | | | filling and white | Ice cream | | | frosting | | | | Butterscotch pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Oranges | Grapefruit | Oranges | | Apple sauce | Bananas | Cherries | | Apricots | Peaches | Grapefruit | | Plums | Prunes | Plums | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of wheat | Cream of barley | Corn meal mush | | Cornflakes | Puffed wheat | Shredded wheat | | Grapenuts | Cornflakes | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | Buckwheat cakes | Sausages | French toast | | Poached eggs | Muffins | Fried eggs | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of pea soup | Cream of lima bean | **Chicken and rice | | | soup | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Breaded veal | Chicken and biscuit | Rib roast of beef | | **Mutton stew with | Codfish balls, cream | Tongue with mustard | | vegetables | sauce | sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Browned potatoes | Baked potatoes | Mashed potatoes | | **Succotash | Buttered peas | Fried parsnips | | Creamed asparagus | Creamed celery | String beans | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | **Fruit salad | Deviled egg salad | Prune and cottage | | Head lettuce salad | Head lettuce salad | cheese salad | | Beet and egg salad | Lobster salad | Head lettuce salad | | | | **Potato salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Baking-powder | Plain muffins | Cottage rolls | | cinnamon rolls | | Lettuce sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Peach cobbler | **Bread pudding, | Chocolate soufflé | | Fruit | vanilla sauce | Fruit | | Prune whip | Fruit | Norwegian prune | | Floating Island | Caramel pudding | pudding | | White cake, white | Baked apples | **Fruit cocktail | | frosting | Chocolate cake, | Apple sauce cake, | | Apple pie | chocolate icing | chocolate icing | | Ice cream | Cream pie | **Mince pie | | | Ice cream | Ice cream | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of tomato | Cream of potato | | | soup | soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast pork and | Steamed whitefish, | | | dressing | egg sauce | | | **Cottage cheese | Breaded veal hearts | | | croquettes, | | | | cream sauce | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Creamed potatoes | | | Cabbage in vinegar | Stewed tomatoes | | | Creamed carrots | Corn with pimentos | | | | and green peppers | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Apricot salad | Banana salad | | | Head lettuce salad | Head lettuce salad | | | Celery hearts | Spinach and egg | | | | salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Hot rolls | Corn bread | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Carrot plum pudding, | Apple dumplings, | | | vanilla sauce | lemon sauce | | | Date and nut blanc | Fruit | | | mange, custard | Baked custard | | | sauce | Orange gelatin | | | Chocolate pudding | Lemon filled lay | | | Fruit | cake | | | Cup cakes with | Blueberry pie | | | fruit | Ice cream | | | Banana cream pie | | | | Ice cream | | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Bananas | Oranges | Plums | | Peaches | Apricots | Fresh apples | | Grapefruit | Prunes | Bananas | | Baked apples | Royal Anne cherries | Grapefruit | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Oatmeal | Cream of wheat | Corn meal | | Puffed wheat | Cornflakes | Shredded wheat | | Cornflakes | Grapenuts | Puffed rice | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | Poached eggs | **Crumb griddle cakes| Creamed dried beef | | French toast | Bacon and fried | on toast | | | apples | Doughnuts | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of potato | **Creole soup | Cream of corn soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Baked ham | **Scalloped oysters | Roast lamb, gravy | | Macaroni and cheese | Roast beef, gravy | Meat pie | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked sweet potatoes | Parsley buttered | Mashed potatoes | | Spinach and egg | potatoes | Fried parsnips | | **Corn pudding | Mashed squash | Creamed peas | | | Beets in vinegar | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Apple, celery and | **Fruit salad | Banana salad | | nut salad | Head lettuce salad | Head lettuce salad | | Head lettuce salad | Cottage cheese, | **Potato salad | | Combination | chopped celery | | | vegetable salad | and pimento salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Crumb muffins | Corn bread | Cottage rolls | | Fruit sandwiches | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Steamed plum | Loganberry cobbler | **Prunecot shortcake | | pudding, vanilla | Fruit | Fruit | | sauce | Caramel Bavarian | Apple tapioca | | Fruit | cream | **Fruit cocktail | | Baked custard | Baked apples | Washington pie, | | Prune whip | Ginger cake, whipped | chocolate filling | | Jelly roll, | cream | Custard pie | | chocolate filling | Lemon pie | Ice cream | | Peach pie | Ice cream | | | Ice cream | | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of tomato | Cream of spinach | **Chicken and rice | | soup | soup | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast pork, | Chicken à la king on | Small steaks | | dressing, gravy | toast | **Cheese and tomato | | Mutton stew | **Meat loaf | soufflé | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | French fried | Creamed potatoes | | Creamed celery | potatoes | **Scalloped corn | | Rice croquettes, | **Scalloped tomatoes | String beans | | jelly | Creamed cauliflower | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Orange salad | Grapefruit salad | Pear salad | | Head lettuce salad | Head lettuce salad | Head lettuce salad | | Cabbage salad | Beet and egg salad | Tuna fish salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Graham bread | Baking-powder | **Crumb muffins | | | biscuits and maple | | | | syrup | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Brown Betty, lemon | **Chocolate rice | Cottage pudding, | | sauce | pudding | lemon sauce | | Fruit | Fruit | Fruit | | Tapioca cream | Cocoanut custard | Cornstarch blanc | | Chocolate blanc | Pineapple pudding | mange, fruit sauce | | mange | White cake with | Chocolate pudding | | Spice cake | white icing | Caramel cake | | Cocoanut cream pie | Cherry pie | **Mince pie | | Ice cream | Ice cream | Ice cream | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Peaches | Grapefruit | Oranges | | Pineapple | Bananas | Plums | | Oranges | Prunes | Baked apples | | Prunes | Apricots | Cherries | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of rice with | Cream of rye | Cream of barley | | raisins | Cornflakes | Puffed rice | | Puffed wheat | Shredded wheat | Grapenuts | | Grapenuts | | | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | French toast | Muffins | Poached eggs | | Fried eggs | Pancakes | Milk toast | | | Broiled ham | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of lima bean | Cream of tomato | Cream of celery | | soup | soup | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Pork chops | Fried salmon steak | Swiss steak | | **Hamburg balls | with lemon | **Cottage cheese | | | **Baked hash | croquettes with | | | | cream sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Glazed sweet | Creamed potatoes | Mashed potatoes | | potatoes | Buttered cauliflower | Buttered rutabagas | | Buttered onions | Corn with pimento | Stewed tomatoes | | Kidney beans | and green peppers | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Pineapple with | Celery cabbage salad | Shrimp salad | | cottage cheese | Head lettuce salad | Head lettuce salad | | Head lettuce salad | **Fruit salad | String bean and | | Asparagus salad | | shallot salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Nut bread | Muffins | Cinnamon rolls | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Apple fritters with | Bread pudding, | Steamed cherry | | syrup | vanilla sauce | pudding cherry | | Fruit | Fruit | sauce | | Apricot whip | Snow pudding, | Fruit | | Maple nut mold, | custard sauce | Chocolate blanc | | custard sauce | Fig tapioca | mange | | Banana cream cake | Cake with orange | Pineapple tapioca | | Blackberry pie | filling and | Nut cake | | Ice cream | frosting | Apricot pie | | | Apple pie | Ice cream | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of pea soup | **Vegetable soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Rib roast of beef | **Scalloped fish | | | Veal hearts en | Sausage balls, cream | | | casserole | sauce | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | French fried | | | Buttered beets | potatoes | | | Cabbage in vinegar | Buttered carrots | | | Creamed asparagus | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Peach salad | Orange salad | | | Head lettuce salad | Head lettuce salad | | | Sliced or green | Celery hearts | | | onions | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Graham muffins | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Grapenut pudding, | **Baked rice pudding | | | lemon sauce | Fruit | | | Fruit | Baked rhubarb | | | **Fruit gelatin | **Charlotte russe | | | Norwegian prune | Doughnuts | | | pudding | Chocolate pie | | | Sponge cake | Ice cream | | | Pineapple pie | | | | Ice cream | | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Peaches | Oranges | Bananas | | Red pitted cherries | Grapefruit | Grapes | | Grapefruit | Peaches | Plums | | Apple sauce | Baked apples | Grapefruit | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Rice boiled in milk | Malt of wheat | Oatmeal | | Puffed wheat | Post toasties | Puffed rice | | Grapenuts | Shredded wheat | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Pancakes | Creamed eggs on | Ham and eggs | | Cinnamon toast | toast | Toast | | Bacon | Graham muffins | Buckwheat cakes | | | Toast | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of tomato | **Vegetable soup | Cream of asparagus | | soup | | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Rib roast of beef | Breaded veal steak | Roast loin of pork, | | and gravy | **Corned beef hash, | dressing, gravy | | Tongue, mustard | tartare sauce | **Cheese fondue | | sauce | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potato | Creamed potatoes | Mashed sweet | | String beans | Buttered onions | potatoes | | Fried eggplant | Scalloped tomatoes | Lima beans, with | | | | green peppers and | | | | pimentos | | | | Creamed celery | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Prune and cottage | Peach salad | **Potato salad | | cheese salad | Head lettuce salad | Shredded lettuce and | | Head lettuce salad | **Combination | egg salad | | Tuna fish salad | vegetable salad | Shrimp salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Fig, raisin and nut | Bran muffins | Baking-powder | | sandwiches | Peanut butter and | biscuits with | | | pickle sandwiches | syrup | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Loganberry cobbler | Steamed molasses | Lemon rice pudding | | Fruit | pudding, egg hard | Fruit | | **Fruit whip | sauce | **Charlotte russe | | Date and nut blanc | Fruit | **Fruit cocktail | | mange, custard | Chocolate blanc | Chocolate cake, | | sauce | mange | white icing | | Cake with fudge | Baked custard | Pumpkin pie | | icing | Lady Baltimore cake | Ice cream | | Custard pie | Gooseberry and | | | Ice cream | raisin pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of celery | Cream of corn soup | Creole soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Ham and eggs | Roast lamb, currant | Short ribs of beef | | **Meat croquettes, | jelly | Egg cutlets, cream | | brown sauce | **Meat pie | sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked potato | Mashed potatoes | Browned potatoes | | Spinach and lemon | Buttered peas | Creamed asparagus | | **Succotash | Mashed rutabagas | Rice in milk | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Banana salad | Grapefruit salad | Apple and pineapple | | Head lettuce salad | Head lettuce salad | salad | | Cucumber salad | Cabbage slaw | Head lettuce salad | | | | Perfection salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Rolls | Parker House rolls | Corn muffins | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Chocolate bread | Grapenut pudding, | Prune custard | | pudding, vanilla | lemon sauce | pudding | | sauce | Fruit | Fruit | | Fruit | Snow pudding, | **Fruit gelatin | | Norwegian prune | custard sauce | Baked apples | | pudding | Fig tapioca | Spice cake | | **Fruit cocktail | Sponge cake | Apricot pie | | Nut loaf cake | Butterscotch pie | Ice cream | | Blueberry pie | Ice cream | | | Ice cream | | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Grapefruit | Pears | Bananas | | Peaches | Plums | Peaches | | Oranges | Grapes | Oranges | | Prunes | Apricot sauce | Plum sauce | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of barley | Cream of rye | Cream of wheat | | Puffed wheat | Shredded wheat | Puffed rice | | Grapenuts | Post toasties | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | **Fried corn meal | Poached eggs | **Scrambled eggs with| | mush | White Mt. muffins | bacon | | Bacon | Pancakes | Cinnamon toast | | Toast | Broiled ham | Toast | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of bean soup | **Chicken noodle soup| Peanut butter soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Chicken à la king | Baked whitefish | Hot roast beef | | Sausage balls | with dressing | sandwiches and | | | Rice and nut loaf, | gravy | | | cream sauce | **Veal croquettes, | | | | brown sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Parsley buttered | Baked potatoes | Scalloped potatoes | | potatoes | Cabbage in vinegar | Corn and pimentos | | Mashed squash | Beets, buttered | Fried parsnips | | Creamed peas | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Banana salad | **Fruit salad, | Pineapple salad | | Head lettuce salad | whipped cream | Head lettuce salad | | **Spinach and egg | Head lettuce salad | Cottage cheese salad | | salad | Tomato salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | **Ham sandwiches | Corn bread | **Steamed brown | | Hot rolls | | bread | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Orange shortcake | Steamed cherry | Cottage pudding, | | Fruit | pudding, cherry | lemon sauce | | Baked apples stuffed | sauce | Fruit | | with raisins and | Fruit | Pineapple pudding | | nuts | Prune whip | Tapioca cream | | Caramel custard | Date torte, whipped | **Oatmeal cookies | | Washington pie, | cream | Raisin pie | | chocolate filling | Jelly roll, cream | Ice cream, chocolate | | Rhubarb pie | filling | sauce | | Ice cream | Apple pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of potato | Cream of pea soup | | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast veal, | Pork chops, dressing | | | dressing, gravy | Codfish balls, cream | | | **Baked hash | sauce | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Baked sweet | | | Buttered carrots | potatoes | | | String beans | Apple fritters with | | | | syrup | | | | Stewed tomatoes | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Cottage cheese balls | Tuna fish salad | | | rolled in nuts | Shredded lettuce | | | Head lettuce salad | salad | | | Asparagus salad | Kidney bean salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Bran muffins | **Crumb muffins | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Blackberry cobbler | **Old-fashioned rice | | | Fruit | pudding | | | Floating Island | Fruit | | | Chocolate pudding | Maple nut mold, | | | Apple sauce cake, | custard sauce | | | chocolate icing | Orange Bavarian | | | Lemon pie | cream | | | Ice cream | Gingerbread, | | | | whipped cream | | | | Chocolate pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ **Indicates dishes in which left-overs may be used to advantage. TEA-ROOM MENUS The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices,--soups, relishes, hot dishes, vegetables, salads, breads and beverages. To add choices to a menu beyond the number which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily. LUNCHEON[1] Iced Fruit Cocktail Tuna Fish Cocktail Celery Hearts Iced Grape Fruit Oyster Cocktail Grape Fruit & Mint Cocktail Button Radishes Olives SOUP Vegetable Soup Lamb Broth & Rice Oyster Stew Cream of Corn Soup Chicken & Tomato Puree MEATS, FISH, ETC. _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ Roast Chicken, Dressing, Mashed Potatoes and Gravy Creamed Sweetbreads on Toast with French Fried Potatoes Chicken Baked with Noodles in Casserole and Toasted Bran Muffins Fried Oysters with Chili Sauce and Baked Potato Broiled Tenderloin Steak with Sweet Potatoes Southern Style Breaded Veal with Browned Potatoes and Gravy Broiled White Fish with Lyonnaise Potatoes Cheese Omelet with Toasted Rolls and Preserves Rice and Salmon Box with Mexican Slaw Assorted Hot Vegetable Dinner VEGETABLES Apple Fritters Buttered Asparagus on Toast Fresh Spinach & Egg Candied Sweet Potatoes Baby Garden Beets Buttered or Creamed Peas Sautéd Egg Plant Home Baked Beans BREADS Hot Biscuits with Orange Marmalade Bran Muffins Toasted English Muffins Nut Bread Toasted Cheese Rolls Rye Bread & Swiss Cheese Sandwich French Bread Hot Home Made Rolls Hot Corn Bread SALADS Combination Salad Sweetbread Salad Shrimp Salad Club Salad Chicken Stuffed Paradise Peppers Tomato Stuffed with Cottage Cheese & Almonds Chicken Salad Tuna Fish Salad Sliced Tomato & Cheese Ball Salad Head Lettuce and Roquefort Cheese Dressing Pineapple, Prune and Neufchatel Cheese Salad Grape Fruit & Orange Salad Cream Slaw Waldorf Salad California Fruit and Nut Salad Fruit Salad Banana and Walnut Salad Shredded Lettuce and Egg Salad Head Lettuce with Thousand Island Dressing Stuffed Egg Salad with Thousand Island Dressing Lazarus Vegetable Salad FROZEN DESSERTS, PASTRY, ETC. Fresh Strawberries and Cream Black Walnut Loaf Cake Lemon Pie Red Raspberry Roll with Cream Almond Macaroons Apple Pie à la Mode Fresh Apple Pie with Cheese Coffee Parfait Chocolate Ice Cream Charlotte Russe Prune Whip with Cream Cherry Parfait Bittersweet Chocolate Parfait Chocolate Meringue with Vanilla Ice Cream Center Apricot & Almond Parfait Chocolate Almond Parfait Butter Scotch Meringue Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce Chocolate Mint Parfait Vanilla Ice Cream Black Walnut Frozen Cream French Cake Bittersweet Chocolate Meringue Chocolate Luxurro Dessert Vanilla Ice Cream with Swiss Chocolate Sauce Date & Nut Parfait Baked Apple & Whipped Cream Apricot à la Mode [Footnote 1: Courtesy of The Lazarus Tea Room, Columbus, Ohio.] Less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily. TEA-ROOM MENU[2] Celery Olives Radishes Green onions Fruit cocktail Spiced figs * * * * * Tomato bouillon in cup Tureen For two Barley soup in cup Tureen For two * * * * * White fish broiled to order * * * * * Spring chicken, country style, jelly Broiled lamb chops, peas Roast leg of veal, dressing Fresh mushrooms on toast Boiled beef, horse radish sauce * * * * * Boiled rice and cream Asparagus on toast Candied sweet potatoes Buttered new beets * * * * * Head lettuce, vinaigrette dressing Waldorf salad Fresh fruit salad, mayonnaise dressing Combination vegetable salad, French dressing * * * * * Cinnamon rolls Parker House rolls Nut bread Corn bread Maple syrup * * * * * Vanilla ice cream Wintergreen sherbet Baked apples, whipped cream Apple pie Red raspberry pie Whipped cream Grapefruit half; whole Strawberry shortcake, whipped cream Ice cream sandwich, hot chocolate sauce Banana custard, whipped cream Fresh cake Whipped cream Pineapple Bavarian cream, whipped cream Coffee or tea [Footnote 2: Courtesy of Glass Block Tea Room, Duluth, Minnesota.] Still less choice is offered in the menus printed below, yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily. =Tea-Room Menus= _Relishes_ Salted Almonds Celery Hearts _Soup_ Bouillon with Wafers _Ready to Serve_ Lambs Chops and Peas Creamed Fresh Mushrooms on Toast _Vegetables_ French Fried Potatoes Scalloped Cauliflower _Salads_ Tea-room Special Salad Head Lettuce Salad with Thousand Island Dressing Frozen Fruit Salad _Sandwiches_ Club Sandwiches Olive Sandwiches _Breads_ Hot Cinnamon Rolls Bread and Butter _Desserts_ Baked Alaska Baked Apples Orange Bavarian Wellesley Fudge Cake _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup * * * * * _Relishes_ Celery Hearts and Stuffed Olives Salted Almonds _Cocktail_ Oyster Cocktail _Ready to Serve_ Fillet of Sole, Tartare Sauce Omelet with Jelly _Vegetables_ Potatoes in Half Shell Brussels Sprouts, Buttered _Salads_ Chicken Salad Head Lettuce Salad with Thousand Island Dressing Fruit Salad _Sandwiches_ Cream Cheese Sandwiches Ham and Olive Sandwiches _Breads_ Hot Biscuits and Honey Assorted Breads and Butter _Desserts_ Chocolate Meringue Pudding Maple Mousse Lady Baltimore Cake _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup * * * * * _Relishes_ Stuffed Olives Fresh Shallots Raspberry Jam _Soup_ Cream of Corn Soup _Ready to Serve_ Broiled Tenderloin of Pork Corned Beef Hash with Poached Egg and Tartare Sauce _Vegetables_ Sweet Potato Croquettes Artichokes with Drawn Butter Sauce Boston Baked Beans and Brown Bread _Salads_ Stuffed Tomato Head Lettuce with Thousand Island Dressing Asparagus and Cold Chicken Mousse _Sandwiches_ Date and Nut Sandwiches Hot Roast Beef Sandwiches _Breads_ Cranberry Muffins Assorted Bread and Butter _Desserts_ Banana Cream Cake Individual Pumpkin Pies Ice Cream with Hot Maple Fudge Pecan Sauce Baked Prune Whip _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup * * * * * _Relishes_ Honey in Glasses Queen Olives Raspberry Jam _Soup_ Consommé with Vegetables _Ready to Serve_ Chicken à la King in Bread Cases Meat Rosettes _Vegetables_ Scalloped Sweet Potatoes with Apples Fried Oyster Plant _Salads_ Lobster Salad Head Lettuce Salad with Thousand Island Dressing Delicious Fruit Salad _Sandwiches_ Toasted Cheese Sandwiches Cold Sliced Tongue Sandwiches _Breads_ Date Muffins Assorted Breads and Butter Bread and Butter Folds _Desserts_ Individual Orange Pies Baked Alaska Wellesley Fudge Cake Baked Custards with Maple Sauce _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup CHAPTER IV SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING LIST OF FOODS SOUPS _Cream soups_ Cream of corn Cream of pea Cream of tomato Cream of asparagus Cream of celery Cream of potato Cream of browned onion Cream of navy bean Cream of lima bean Cream of peanut butter Cream of spinach Oyster stew ___________________ ___________________ ___________________ ___________________ _Stock soups_ Consommé Bouillon Tomato bouillon Vegetable soup Creole soup Mutton broth Rice tomato soup Chicken soup with rice Chicken soup with noodles Vermicelli Clear tomato ___________________ ___________________ ___________________ ___________________ MEATS _Beef_ Rib roast Pot roast Hot roast beef sandwiches Beef à la mode Swiss steak Steaks, tenderloin and sirloin Hungarian goulash Beef loaf Hamburg balls Creamed dried beef on toast Short ribs and browned potatoes Corned beef hash; with poached eggs Meat pie Meat stew with vegetables Meat stew with dumplings Meat croquettes Corned beef and cabbage Beef heart and dressing Mock duck ___________________ ___________________ _Pork_ Roast pork Roast pork and dressing Roast pork and apple sauce Pork chops Pork chops with dressing Baked ham Ham baked in milk Broiled ham Ham and eggs Sausages Bacon and eggs Broiled pork tenderloin Frankfurts Spare ribs and sauerkraut Spare ribs and dressing ___________________ ___________________ ___________________ ___________________ _Lamb and mutton_ Roast lamb and gravy Roast lamb and mint sauce Lamb stew with vegetables Lamb chops Roast mutton Mutton chops Mutton stew ___________________ ___________________ _Veal_ Roast veal and dressing Breaded veal Veal loaf Calves liver and bacon Veal stew, plain; with vegetables; with peas Veal birds Breaded veal heart Veal rosettes Veal croquettes Scalloped veal with rice Veal hearts en casserole ___________________ ___________________ ___________________ ___________________ _Chicken_ Roast chicken Chicken fricassee Chicken giblets with rice Chicken and biscuit Creamed chicken, with biscuits; on toast; in bread cases; in timbales Chicken pie, white and dark meat; all white meat Chicken à la King Chicken croquettes Hot chicken sandwich ___________________ ___________________ ___________________ ___________________ FISH _Salmon_ Fresh salmon, Steamed; baked Fresh salmon fried in steaks Canned salmon in loaf Scalloped salmon Creamed salmon on toast Salmon with lemon Salmon croquettes _Whitefish_ Steamed; baked; planked; with dressing _Trout_ Baked; fried _Codfish_ Creamed, on plain boiled potatoes Codfish balls _Halibut_ Steamed; fried; baked Scalloped fish Fish cakes ___________________ ___________________ ___________________ ___________________ OYSTERS Scalloped Creamed oysters on toast Fried Oyster cocktail Oyster stew ___________________ EGGS Fried with ham with bacon Egg croquettes Egg cutlets Scrambled eggs with minced ham with bacon with marmalade with jelly Poached eggs; on toast Baked eggs in ramekin; in potato nest Steamed eggs Creamed eggs on toast ___________________ ___________________ ___________________ ___________________ CHEESE DISHES Cheese fondue Cheese soufflé Rice and cheese Macaroni and cheese Hominy and cheese Spaghetti and cheese Creamed cheese Cottage cheese loaf with nuts and green peppers Cottage cheese croquettes with white sauce MEAT SUBSTITUTES Turkish pilaf Rice and nut loaf Spanish rice Peanut and rice loaf Lentil loaf Rice croquettes Spaghetti and tomatoes Spaghetti and tomatoes with bacon ___________________ ___________________ ___________________ ___________________ MISCELLANEOUS MEAT DISHES Hash Croquettes Tongue Heart Frankfurts Brains, fried with scrambled eggs Sweetbreads ___________________ ___________________ ___________________ ___________________ VEGETABLES _Potatoes_ Baked Mashed Scalloped _Potatoes_ (continued) Creamed American fried Browned Lyonnaise Parsley buttered potatoes Stuffed baked potatoes Potato chips Riced potatoes Potato croquettes Potato cakes Potato cones Potato puff Plain boiled potatoes Diced browned potatoes Potatoes au gratin Sweet potatoes, boiled Baked Fried Scalloped with apples Sweet potato croquettes ___________________ ___________________ ___________________ _Beans_ String beans String beans creamed Wax beans Boiled navy beans Baked navy beans Green lima beans Dried lima beans, boiled Baked lima beans Kidney beans Succotash ___________________ ___________________ ___________________ ___________________ _Celery_ Creamed Relish ___________________ ___________________ ___________________ _Asparagus_ Buttered asparagus on toast Creamed Creamed asparagus on toast _Corn_ Corn with green and red peppers Corn on cob Corn pudding Succotash Scalloped corn Corn fritters ___________________ ___________________ ___________________ ___________________ _Cabbage_ Creamed Scalloped Scalloped cabbage au gratin Fried Boiled Sauerkraut Hot slaw ___________________ ___________________ ___________________ _Carrots_ Buttered, diced Creamed Buttered carrots and peas Creamed carrots and peas ___________________ ___________________ ___________________ _Cauliflower_ Creamed Scalloped cauliflower in ramekins; au gratin ___________________ ___________________ _Beets_ Buttered Beets in vinegar sauce Pickled beets ___________________ ___________________ _Eggplant_ Fried ___________________ ___________________ _Hominy_ Fried Creamed Scalloped ___________________ ___________________ ___________________ _Onions_ Buttered Creamed Scalloped Fried ___________________ ___________________ ___________________ _Macaroni_ Macaroni and tomatoes Macaroni croquettes ___________________ ___________________ ___________________ _Spaghetti_ Spaghetti and tomatoes Spaghetti croquettes Spaghetti and tomatoes with bacon ___________________ ___________________ _Peas_ Buttered Buttered peas and carrots Creamed Creamed peas and carrots ___________________ ___________________ ___________________ _Peppers_ Stuffed with corn Stuffed with meat ___________________ ___________________ ___________________ _Rice_ Rice with gravy, southern style Rice with cream Rice croquettes ___________________ ___________________ _Parsnips_ Fried ___________________ ___________________ ___________________ _Spinach_ Spinach and lemon Spinach and egg ___________________ ___________________ _Squash_ Baked Mashed ___________________ ___________________ _Turnips_ Creamed Buttered, diced Mashed ___________________ ___________________ _Rutabagas_ Mashed Creamed Buttered ___________________ _Tomatoes_ Stewed Stewed tomatoes with bread Scalloped Baked Stuffed ___________________ ___________________ ___________________ BREADS _Quick breads_ White muffins Graham muffins Bran muffins Corn meal muffins Date muffins Rice muffins Crumb muffins Blueberry muffins Bacon muffins Cranberry muffins Corn bread Brown bread Baking-powder biscuit Baking-powder biscuit cinnamon rolls, with frosting Baking-powder nut bread Baking-powder nut and raisin bread Baking-powder brown bread ___________________ ___________________ ___________________ ___________________ ___________________ _Yeast breads_ White bread Graham bread Oatmeal bread Raisin bread Nut bread Coffee cake ___________________ ___________________ ___________________ ___________________ ___________________ _Rolls_ Cottage rolls Parker House rolls Clover-leaf rolls Cinnamon rolls Raised muffins Hot cross buns ___________________ ___________________ ___________________ ___________________ SANDWICHES Lettuce Olive Olive and egg Celery Celery and chicken Chicken Ham Peanut Fig and nut Cheese Cheese and pimento Meat Ham sliced Ham minced Meat minced Fig and date Raisin and nut Cucumber Parsley butter Egg Tomato and cucumber Green pepper Club Toasted cheese ___________________ ___________________ ___________________ ___________________ ___________________ SALADS _Vegetable salads_ Asparagus Cabbage Cabbage salad with nuts Cabbage salad with pickles and green peppers Cabbage and ham Cabbage and salmon Cabbage and tuna fish Cabbage and shrimp Cabbage and pineapple Celery and apple Stuffed celery Tomato salad Whole, stuffed Half Sliced Tomato and cucumber Spring salad (head lettuce, tomato, onion, radishes, peppers, cucumber) String bean Kidney bean Spinach mounded with sliced egg Head lettuce with mayonnaise Head lettuce with French dressing Head lettuce with Thousand Island dressing Lettuce shredded with egg Deviled eggs Potato Cucumber Sliced cucumbers in vinegar Combination Vegetable salad, peas, celery, beets Perfection Sliced onions in vinegar Egg, cheese and pickle Tomato aspic Tomato and celery Celery, peas and nuts Cabbage, celery, meat, pimento Celery and beet Mashed potato Bean and beet Sliced Bermuda onion Squares of New York cheese on lettuce Carrot and raisin ___________________ ___________________ ___________________ ___________________ ___________________ _Fruit salads_ Orange, grapefruit and pineapple Waldorf Apple, banana and date White grape, apple and nut Orange and nut Apple and pineapple Pear Pineapple and celery Pineapple and nut Date and cottage cheese Prune and cottage cheese Pineapple and grated cheese Argyle Banana Prune and peanut butter Grapefruit Fruit salad with ginger ale Banana, peanut and carrot _Fish and meat salads_ Salmon and celery Sardine Tuna fish Shrimp Lobster Chicken ___________________ ___________________ ___________________ ___________________ _Cottage cheese salads_ Molded and sliced with celery Molded and sliced with green peppers and nuts Balls rolled in nuts ___________________ ___________________ ___________________ ___________________ DESSERTS _Hot puddings_ Rice and raisins with hard sauce Rice and raisins with cream Rice custard Chocolate rice pudding Baked rice pudding Lemon rice pudding Rice compote with peaches with raspberries with prunes Baked tapioca custard with meringue Apple tapioca Prune pudding Indian pudding Bread pudding Chocolate bread pudding Cottage pudding Grapenut pudding Apple fritters Corn fritters Banana fritters Pineapple fritters Orange fritters Plain fritters Apple dumplings Apple batter pudding Brown Betty with lemon sauce Steamed suet pudding Steamed cherry pudding Steamed date pudding Steamed carrot pudding Prunecot shortcake Peach shortcake Orange shortcake Strawberry shortcake Peach cobbler Apricot cobbler Cherry cobbler ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _Cold puddings_ Baked custard Caramel custard Maple nut mold, custard sauce Chocolate blanc mange Tapioca cream Raspberry tapioca Caramel tapioca Pineapple tapioca Apple tapioca Fruit whips Strawberry Prune Apricot Plum Caramel Bavarian cream Cornstarch pudding with chocolate sauce with berry sauce with custard sauce Fig tapioca Fruit cocktail Charlotte russe Floating island Orange custard Fruit gelatin Norwegian prune pudding Pineapple pudding Rice Bavarian pudding Rhubarb tapioca Snow pudding Raisin tapioca ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ FRUITS _Sauces_ Prunes Apricots Cranberry Rhubarb Apple Stewed figs Baked apples Cherries White Red Oranges whole sliced Bananas Dates with whipped cream Grapefruit Pears ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ICE CREAMS _Orange parfait Mousse_ Maple Pineapple Vanilla nut ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _Sherbets_ Lemon Orange ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _Ice cream_ Vanilla Strawberry Chocolate Maple Macaroon Greengage Peach Tutti Frutti ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ICES Orange Lemon Strawberry Apricot Pineapple Grape ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ CAKES Yellow or white cake with vanilla frosting with fig frosting with raisin frosting with cocoanut frosting with maple frosting with nut frosting with orange frosting with chocolate frosting with nut and raisin frosting with pineapple frosting with date frosting with maraschino cherry frosting Chocolate cake Lady Baltimore cake Lord Baltimore cake Fudge cake Apple-sauce cake Gingerbread with whipped cream with chocolate frosting Sponge cake with frosting Sponge cake with whipped cream Lemon filled layer cake Individual cakes Spice cake Banana cake with meringue Marble cake Sunshine cake Angel food cake Strawberry cake (white cake, with sliced strawberries in the frosting) French pastries Martha Washington pie Cream puffs with vanilla custard filling with chocolate custard filling with whipped cream Tarts Lemon Orange Marguerites Cookies Fruit Sugar Spice Oatmeal ___________________ ___________________ ___________________ ___________________ ___________________ Doughnuts Plain Raised Jelly roll with jelly filling with chocolate custard filling with vanilla custard filling ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ PIES _Two-crust_ Canned apple Fresh apple Cranberry pie, latticed Cranberry and raisin Blueberry Apricot (dried) Red raspberry Black raspberry Blackberry Loganberry Gooseberry Gooseberry and raisin Cherry Mince Rhubarb Peach Raisin ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _One-crust_ Lemon Banana cream Custard Pumpkin Chocolate Butterscotch Apricot cream Pineapple Cream Cocoanut cream Sour cream ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ BEVERAGES Coffee Tea Green Black Iced Chocolate with whipped cream with marshmallows Cocoa Hot Iced Milk Buttermilk Lemonade Lemonade and orangeade Orange juice Ginger-ale lemonade with mint Fruit punch Spiced grapejuice SEASONAL CHART OF FOODS (Spaces are left for additions) +-----------+--------------+--------------+-----------+--------------+ | |WINTER |SPRING |SUMMER |FALL | +-----------+--------------+--------------+-----------+--------------+ |Soups |Celery |Fresh | |Celery | | |Oyster stew | asparagus | |Oyster stew | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Meats |Sausage |Lamb |Lamb |Sausage | | |Spare ribs | | |Spare ribs | | |Fried rabbit | | |Fried rabbit | | |Turkey | | |Turkey | | |Goose | | |Goose | | |Duck | | |Duck | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Meat | |Mushrooms | |Stuffed | |Substitutes| | | | peppers | | | | | |Mushrooms | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Fish |Oysters | | |Oysters | | | creamed | | | creamed | | | scalloped | | | scalloped | | | fried | | | fried | | | cocktail | | | cocktail | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Vegetables |Sweet potatoes|New potatoes |String |Sweet potatoes| | | baked | buttered | beans | baked | | | boiled | with parsley|Lima beans | boiled | | | browned | creamed |Fresh peas | browned | | | glazed |Asparagus |Corn on cob| glazed | | | mashed | buttered |Eggplant | mashed | | | fried | creamed |Summer | fried | | | scalloped | | squash | scalloped | | | with | |Tomatoes | with | | | apples | | | apples | | |Cauliflower | | |Hubbard | | | creamed | | | squash | | | buttered | | | baked | | | scalloped | | | mashed | | |Hubbard | | |Tomatoes | | | squash | | |Parsnips | | | baked | | |Eggplant | | | mashed | | |Brussels | | |Parsnips | | | sprouts | | |Brussels | | |Celery | | | sprouts | | | creamed | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Salads |Grapefruit |Fresh |Cucumber |Stuffed | | | | asparagus |Fresh young| celery | | | |Cucumber | onion |Cucumbers | | | |Fresh young |Radishes |Tomato | | | | onion |Tomato |Grapefruit | | | |Radishes | | | | | |Watercress | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Breads |Cranberry |Hot cross |Blueberry |Cranberry | | | muffins | buns | muffins | muffins | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Desserts |Mince pie |Baked |Blueberries|Mince pie | | |Pumpkin pie | rhubarb |Raspberries|Pumpkin pie | | |Cranberry pie |Rhubarb | |Cranberry pie | | | jelly | tapioca | | jelly | | | sauce |Strawberry | | sauce | | |Grapefruit | shortcake | |Grapefruit | | | |Fresh | |Fresh pears | | | | pineapple | |Baked pears | | | | sauce |Fresh apple|Fresh apricots| | | |Fresh | sauce |Fresh peaches | | | | strawberries|Fresh |Fresh plums | | | | | apricots |Concord | | | | |Fresh | grapes | | | | | peaches |Tokay grapes | | | | |Fresh plums|Cantaloupe | | | | |Concord | | | |Cranberry and |Rhubarb pie | grapes | | | | raisin pie | |Cantaloupe | | | |Raisin pie |Rhubarb and | |Watermelon | | | | raisin pie |Watermelon |Cranberry and | | | | | | raisin pie | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Beverages |Hot cocoa |Lemonade |Lemonade | | | |Hot chocolate |Lemonade |Lemonade | | | | | with fresh | with | | | | | mint | fresh | | | | |Iced cocoa | mint | | | | |Iced chocolate|Iced tea | | | | |Iced coffee |Iced cocoa | | | | | |Iced | | | | | | chocolate| | | | | |Iced coffee| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Breakfast |Buckwheat | | |Buckwheat | | dishes | cakes with | | | cakes with | | | sausage | | | sausage | | |Fried hominy | | | | | | cakes | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ POPULAR FOOD COMBINATIONS Since it is customary to plan the menu, using the meat as a basis, and since custom and good usage make certain combinations popular, a list of such combinations is given below with the idea that others may be added as desired. SUGGESTIVE AND POPULAR FOOD COMBINATIONS +---------+------------------+--------------------+------------------+ |KIND OF |VEGETABLE |SALAD, SAUCE AND |DESSERT | |MEAT |COMBINATION |BREAD COMBINATION |COMBINATION | +---------+------------------+--------------------+------------------+ |Beef |Potatoes-Irish | | | | | (prepared in any| | | | | form) | | | | |Cauliflower | | | | |Beets | | | | |Salsify | | | | |Tomatoes | | | | |Mushrooms | | | | |Corn | | | | | | | | |Beef, |Cabbage |Cabbage slaw | | | corned |Boiled potatoes |Perfection salad | | | |Cauliflower | with mayonnaise | | | |Brussels sprouts |Tartare sauce | | | | | | | |Chicken |Sweet potatoes |Head lettuce | | | |Squash |Tomato | | | |Celery |Cucumber | | | |Onions |Asparagus | | | |Asparagus |Fruit | | | |Peas |Cranberry muffins | | | |Green corn |Beaten biscuit | | | |Mushrooms |Hot biscuit | | | |Rice |Cranberry sauce | | | | | | | |Fish |Tomatoes |Tartare sauce |Lemon pie | | |Onions |Hollandaise sauce |Fruit gelatin | | |French fried |Egg sauce |Fruit cocktail | | | potatoes |Lemon sauce |Lemon rice pudding| | |Creamed potatoes |Tomato sauce | | | |Browned potatoes |Vegetable salads |Fruit tapiocas | | |Spinach with lemon| (of all kinds) |Baked rhubarb | | |Stuffed peppers |Perfection salad |Pineapple pudding | | | |Cucumber sauce | | | | | | | |Ham |Potatoes |Potato salad |Pumpkin pie | | | Creamed |Cabbage slaw |Indian pudding | | | Browned |All vegetable |Apple pie | | | Parsley buttered| combination salads|Baked apples | | | Baked |Spinach salad |Apple fritters | | |Sweet potatoes |Head lettuce |Apple sauce | | | Baked |Apple salad |Apple dumplings | | | Glazed |Mustard sauce |Apple tapioca | | | Fried |Steamed brown |Baked custard | | | Mashed | bread |Ginger cake | | |Carrots |Corn muffins | | | |Hominy |Corn bread | | | |Rice |Hot biscuit | | | |Beans | | | | | Lima, baked | | | | | Navy, baked | | | | | String | | | | |Spinach | | | | |Corn | | | | |Cabbage | | | | |Brussels sprouts | | | | |Cauliflower | | | | | | | | |Lamb and |Potatoes | | | | mutton | Mashed | | | | | Browned | | | | | Parsley buttered| | | | | (with chops) | | | | |Peas |Sauces | | | |Carrots | Mint | | | |Asparagus | Caper | | | |Tomatoes | Red currant jelly | | | | | | | |Pork |Tomatoes |Cranberry sauce |Acid desserts | | (_See_ | | | | | Ham) |Parsnips | | | | | | | | |Veal |Potatoes |All vegetable salads| | | | Mashed |All fruit salads | | | | Browned |Hot breads or rolls | | | | Creamed | | | | | (with breaded | | | | | veal) | | | | |Sweet potatoes | | | | | (in any form) | | | | |Celery | | | | |Cauliflower | | | | |Cabbage | | | | |Brussels sprouts | | | | |String beans | | | | |Tomatoes | | | | |Peas | | | +---------+------------------+--------------------+------------------+ WAYS OF USING LEFT-OVER FOODS +---------------------------------+----------------------------------+ | LEFT-OVER MEATS | LEFT-OVER VEGETABLES | +---------------------------------+----------------------------------+ |Croquettes |Buttered vegetables may be used in| |Scalloped meat with rice or | Soup | | or potato | Creole soup | |Shepherd's pie | | |Ham with scrambled eggs | Meat stews | |Ham fondue or omelet | Hash | |Hash | Salmon loaf (peas and celery) | |Hash with poached eggs | Peas in omelet | |Meat pie (biscuit) | Stuffed peppers | |Meat pie with dressing | Stuffed tomatoes | |Meat balls rolled in cooked rice |Rice may be used in | |Minced meat on toast | Scalloped rice with cheese | |Mincemeat for pie | Soups | |Minced meat in ramekins | Puddings | |Stews | Croquettes | |Stuffed peppers | Hash | |Stuffed tomato | Salmon or fish loaves | |Meat bones cooked for stock |Potatoes, used same as rice | | |All creamed vegetables can be | | | scalloped or used in soup | +---------------------------------+----------------------------------+ +-------------------+-------------------+----------------------------+ |LEFT-OVER FRUITS |LEFT-OVER BREADS |LEFT-OVER DAIRY PRODUCTS | |AND JUICES |AND CAKES |AND EGGS | +-------------------+-------------------+----------------------------+ |Blanc manges |Bread puddings |Dairy | |Brown Betty |Brown bread | Sour milk | |Cocktail |Brown Betty | cakes | |Cobbler |Crumb pancakes | corn bread | |Scalloped fruit |Crumb cookies | gingerbread | |Gelatin |Crumb muffins | muffins | |Mince pie filling |Dressing | pancakes | |Fruit salads |Scalloped fruit | Sour cream | |Sherbets and ices |Fondues | butter | |Tapiocas |Meat loaf | corn bread | |Whips |Hamburg balls | spice cake | | |Stewed tomatoes | salad dressing | | | | Cheese | | | | bean loaf | | | | cottage cheese loaf | | | | cottage cheese | | | | croquettes | | | | rice and cheese | | | | SALADS | | | | soufflés | | | | fondues | | | | Eggs, broken | | | | dipping mixture | | | | cakes | | | | custards | | | | croquettes | | | | salad dressing | +-------------------+-------------------+----------------------------+ GARNISHES Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite. A list of garnishes appropriate to different kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines. The garnishes used for soups are practically the same whether for cream or clear soups. Wafers, cheese and plain Croutons Olives Radishes Celery hearts Whipped cream (on cream soups) Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat. In general Parsley Watercress, in season Mixed pickles For steaks Lemons cut in fancy shapes Sautéd mushrooms Potato roses Stuffed tomatoes Stuffed peppers Grilled and buttered Brussels sprouts For fish Lemons, in slices and cut in fancy shapes Cucumber baskets, filled with dressing Parsley Watercress Clam shells, stuffed with clams and mushrooms Mushrooms, sautéd Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat There are certain garnishes which it is customary to use with salads, especially with chicken salad. For chicken salad Hard-cooked eggs, sliced or cut in eighths Lemons, sliced Pickles Paprika Parsley Capers Olives Head lettuce cups For fish salad Pickles Olives Lemons, cut in fancy shapes Cucumber baskets holding extra salad dressing Paprika Parsley For fruit salad Tiny cheese balls Cheese balls rolled in chopped nuts Tiny sandwiches Olives green ripe stuffed Cheese straws in fancy shapes Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They should be made as appetizing as possible by the use of suitable garnishes. Pickles Olives Cheese balls Parsley Watercress Attractive paper or plain linen doilies Nut meats Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance. CHAPTER V FORMS THE IMPORTANCE AND USE OF FORMS Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful. The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety. Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions. MEAT ORDER WEEK BEGINNING December 6, 1920. WHERE University Cafeteria +--------+-------+-------------+---------------+--------+------------+ | | | | | | | |DELIVER |AMOUNT |CUTS |SPECIFICATIONS |COST |USE | | | | | | | | +--------+-------+----+--------+---------------+--------+------------+ |_Mon._ |30 lb. |beef shoulder| |.13 |Mon. night | |A.M. | | clod | | | | |A.M. |2 lb. |bacon |Best grade, |.37 |Tues. | | | | | cut 36 slices | |morning | | | | | to lb. | | | |P.M. |40 lb. |pork loin |10 to 12 lb. |.26 |Tues. noon | | | | | loin | | | |P.M. |20 lb. |beef stew |1-inch cubes, |.13-1/2 |Tues. noon | | | | | no bones, | | | | | | | no gristle | | | +--------+-------+-------------+---------------+--------+------------+ |_Tues._ |20 lb. |short ribs of| |.07-1/2 |Tues. noon | |A.M. | | beef | | | | |A.M. |15 lb. |sausage |best grade, no |.18 |Tues. night | | | | | cereal | | | |A.M. |20 lb. |cottage | |.12 |Tues. | | | | cheese | | | night | |P.M. |50 lb. |chickens, |to arrive |.24 |Wed. noon | | | | 4 to 5 lbs. | _frozen_ | | | | | | each | | | | +--------+-------+-------------+---------------+--------+------------+ |_Wed._ |20 lb. |veal steak |round, cut thin|.26 |Wed. night | |A.M. | | for rolling | | | | |A.M. |5 lb. |sweetbreads |veal |.75 |Wed. night | |A.M. |1 qt. |oysters |standard |.70 |Wed. night | | | | | selects, 80 | per qt.| | | | | | to qt. | | | |P.M. |50 lb. |beef, round |1 inch thick |.13-1/2 |Thurs. noon | | | | steak | | | | +--------+-------+-------------+---------------+--------+------------+ |_Thurs._| 2 |hams |14 to 16 lb. |.30 |Thurs. night| |A.M. | | | each | | | |P.M. |55 lb. |veal roast |round |.26 |Fri. noon | +--------+-------+-------------+---------------+--------+------------+ |_Fri._ |2 qt. |oysters |standard |.70 per |Fri. night | |A.M. | | | selects, 80 | qt. | | | | | | to qt. | | | |A.M. |20 lb. |rib roast of | |.25 |Fri. night | | | | beef | | | | |P.M. |20 lb. |pork chops |cut 4 to lb. |.18 |Sat. noon | |P.M. |15 lb. |veal hearts | |.11 |Sat. noon | +--------+-------+-------------+---------------+--------+------------+ |_Sat._ |40 lb. |tenderloin |prime |.40 |Mon. noon | |A.M. | | | | | | +--------+-------+-------------+---------------+--------+------------+ MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | CEREALS | CEREALS | CEREALS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ AN OUTLINE FORM FOR SPECIAL DINNERS The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks. First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services. Reduced to their simplest form, the steps to be followed in organizing this work are outlined below. I. Fill in, in duplicate, the printed blank DINNER ENGAGEMENTS Date ___________________ Day of week _______________________ Time ___________________ Engagement made by ___________________ Phone ___________________ Organization or Club ___________________ Price ___________________ Probable Number ___________________ Room desired ____________ Flowers ___________________________ Style of service: Cafeteria service ____ Table service ____ Tables set and served by guests ____ Date Guaranteed Number is to be reported ___________________ Leeway granted (either way) on guaranteed number On 25-40 2 plates, more or less 50-60 4 plates, more or less 75-100 6 plates, more or less 125-175 8 plates, more or less 200 up 10 plates, more or less NOTICE.--Care should be taken to have the guaranteed number of plates accurately stated. II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list _a._ For food _b._ For dish rental (if necessary) _c._ For printing (if necessary) _d._ For flowers or other decorations IV. Employment of help _a._ Rescheduling the regular help _b._ Overtime for the regular help _c._ Hiring of additional help V. Division of the work _a._ Directions to cooks 1. Copy of the menu 2. Recipes and amounts to be prepared _b._ Service of the food 1. In the kitchen (_a_) Instructions for counting out and arrangement of utensils for the service of the food (_b_) Organization of each serving center, where the number served is so large that more than one center is necessary (_c_) Assignment of special duties to workers at the serving center (_d_) A drawing or serving of a sample plate showing arrangement of food on the plate 2. In the dining room (_a_) Directions to the head waitress and waitresses (1) List of dishes to be counted out and carried to serving center, warming ovens or refrigerators (2) Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass (3) Decoration of the tables (4) Arrangement of the serving tables (5) A copy of the menu (6) Specific instructions for serving food to the guests VI. Records _a._ Cost of the food 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal 2. Left-overs listed 3. Approximate value of left-overs as listed 4. Net food cost is total food cost less the value of usable left-overs _b._ Cost of labor 1. Time spent by regular employees 2. Overtime spent by regular employees 3. Extra labor employed for occasion 4. Total labor cost _c._ Overhead cost 1. Flowers or other decorations 2. Printing of menu cards or place cards 3. Favors if supplied 4. Dish rental and breakage 5. Estimated heat, light, fuel, laundry and other overhead _d._ Summary 1. Total cost food labor overhead 2. Total receipts 3. Profit or loss _e._ Number served _f._ Per capita cost CHAPTER VI RECIPES In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities. It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint. Stars indicate those recipes in which left-overs may be used to particular advantage. SOUPS BOUILLON ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beef, cubed | |20 lb.| | | Bones, veal | |7-1/2 | | | Water |4 gal. | lb.| | | Peppercorns |2 tbsp. | | | | Salt |6 tbsp. | | | | Carrots, diced |2 c. | | | | Onions, diced |2 c. | | | | Celery, diced |2 c. | | | | Turnips, diced |2 c. | | | | Egg whites and shells |7 | | | | ----------------------+----------+------+--------+---------+---------- Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth. Number of servings 64-96 Amount of one serving 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Stock, chicken |4 gal. | | | | Onions |1-1/4 lb. | | | | Salt |1/3 to | | | | | 1/2 c. | | | | Celery salt |1/4 c. | | | | Green peppers, chopped|1 c. | | | | Rice |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender. Number of servings 85 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ NOODLE SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |3 | | | | Flour |2 c. | | | | Salt |2 tsp. | | | | Stock |4 gal. | | | | Onions | |1 lb. | | | Salt |2/3 c. | | | | Celery salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator. Number of servings 96 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ TOMATO RICE SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stock |5 gal. | | | | Green peppers |10 | | | | Onions | |1/2 lb.| | | Tomatoes |1 gal. | | | | Rice |2-1/2 c. | | | | Carrots, finely diced |1-1/2 c. | | | | Flour |3 c. | | | | Salt |1/3 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken. Number of servings 115 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **VEGETABLE SOUP --------------------+------------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST --------------------+------------+------+--------+---------+---------- Stock | 1-1/2 gal. | | | | Tomatoes, #10 cans | 2 | | | | Bay leaves | 3 | | | | Water | 1-1/2 gal. | | | | Carrots, diced | 1 pt. | | | | Celery, diced | 1 qt. | | | | Onions | |1 lb. | | | Rice | 1 c. | | | | Salt | 1/4 c. | | | | --------------------+------------+------+--------+---------+---------- Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain. Number of servings 96 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF CELERY SOUP ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Celery stock |6 qt. | | | | Onions | |1/4 lb.| | | Butter substitute | |3/4 lb.| | | Flour |3 c. | | | | Milk |7 qt. | | | | Paprika |1/2 tsp. | | | | Red pepper |1/4 tsp. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+---------- Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving. Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF CORN SOUP ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Corn |1-1/2 gal.| | | | Water |1 qt. | | | | Onion | |1/2 lb.| | | Butter substitute |3/4 c. | | | | Flour |1-1/2 c. | | | | Milk |2 gal. | | | | Salt |1/4 c. | | | | Paprika |1/2 tsp. | | | | ---------------------+----------+-------+--------+---------+----------- Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving. Number of servings 64 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF LIMA BEAN SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |3/4 c. | | | | Flour |1-1/2 c. | | | | Milk |6 qt. | | | | Salt |2 tbsp. | | | | Lima beans, cooked |4 qt. | | | | Grated onion or | | | | | chives |1/4 c. | | | | Chopped parsley |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving. Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF PEA SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Peas |2 qt. | | | | Onion | |1/8 lb.| | | Bay leaf |1 leaf | | | | Milk |6 qt. | | | | Butter substitute |1/2 c. | | | | Flour |1 c. | | | | Salt |3 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving. Number of servings 38 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF SPINACH SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Spinach Juice |1 c. | | | | Onion | |1/8 lb.| | | Milk |6 qt. | | | | Butter substitute | |1/4 lb.| | | Flour |1 c. | | | | Salt |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season. Number of servings 35 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF TOMATO SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Tomatoes |1 gal. | | | | Bay leaves |2 | | | | Onion | |1/4 lb.| | | Sugar |1/8 c. | | | | Soda |2 tsp. | | | | Butter substitute |1/2 c. | | | | Flour |1 c. | | | | Milk |1 gal. | | | | Salt |2 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving. Number of servings 36 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ OYSTER STEW ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |4 gal. | | | | Oysters |1 gal. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | Butter substitute | |1 lb. | | | ----------------------+----------+------+--------+---------+---------- Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed. Number of servings 64 Amount of one serving 1 c. Calories in one serving______ Cost of one serving______ PEANUT BUTTER SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peanut butter | |6 lbs.| | | Milk |2 gal. | | | | Celery Stock |3 qt. | | | | Water |1-1/4 gal | | | | Flour |3/4 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt. Number of servings 100 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ MEATS BEEF À LA MODE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beef round | |50 lb.| | | Carrots, chopped |1 gal. | | | | Peppers, chopped |1-1/2 c. | | | | Tomatoes, #10 can |1 | | | | Onions, chopped | |1 lb. | | | Water |3 gal. | | | | Flour |2 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat. Number of servings 200 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ **CORNED BEEF HASH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corned beef | |20 lb.| | | Potatoes, cooked | |12 lb.| | | Onions | |1 lb. | | | Meat stock |3 qt. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce. Number of servings 70 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAMED DRIED BEEF ON TOAST ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Dried beef | |5 lb. | | | Flour |1 c. | | | | Butter substitute | |1 lb. | | | White sauce |2 gal. | | | | Bread, slices |40 | | | | ----------------------+----------+------+--------+---------+---------- Shred the dried beef in small pieces. Melt the fat and sauté the dried beef in it. Add to this one cup of flour and let brown with the beef. Follow the usual manipulation for white sauce, and when cooked combine with the beef and serve on toast. Number of servings 80 Amount in one serving 1/2 c. and 1/2 slice of bread Calories in one serving______ Cost of one serving______ **HAMBURG BALLS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Ground beef | |10 lb. | | | Crumbs |3 c. | | | | Salt |1/4 c. | | | | Milk |1 qt. | | | | Onion | |1/8 lb.| | | ----------------------+---------+-------+--------+---------+---------- Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans. Number of servings 50 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ **HASH ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |6 qt. | | | | Potatoes |6 qt. | | | | Onions |2/3 lb. | | | | Salt |1/2 c. | | | | Gravy or meat stock |3 qt. | | | | ----------------------+---------+-------+--------+---------+---------- Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown. Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **MEAT CROQUETTES ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |1 gal. | | | | Rice, uncooked |1 qt. | | | | Water |1 gal. | | | | Onions, chopped |1/3 lb. | | | | Salt |1/4 c. | | | | Stock to mix | | | | | Crumbs, sifted |4 c. | | | | Eggs |4 | | | | Milk |1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be substituted for the rice, in which case the water also would be omitted. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **MEAT LOAF ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Hamburger | |30 lb. | | | Salt |3/4 c. | | | | Bread crumbs |4 qt. | | | | Eggs, whole |6 | | | | Egg yolks |10 | | | | Milk |3 qt. | | | | Onions | |1 lb. | | | ----------------------+---------+-------+--------+---------+---------- Mix the salt, bread crumbs and onions with the meat. Beat the eggs slightly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each. Number of servings 216 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ **MEAT LOAF WITH TOMATO AND CELERY ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, ground | |20 lb. | | | Crumbs |5 qt. | | | | Milk |3 qt. | | | | Tomatoes |3 qt. | | | | Celery, chopped |2 qt. | | | | Eggs |10 | | | | Salt |1/3 c. | | | | Onions | |1/2 lb.| | | ----------------------+---------+-------+--------+---------+---------- Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added. Number of servings 180 Amount in one serving 1/5 pound, after cooking Calories in one serving______ Cost of one serving______ MEAT PIE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stew meat |20 lb. | | | | Water |2 gal. | | | | Onions |1/2 c. | | | | Potatoes, diced |2 qt. | | | | Salt |1/3 c. | | | | Flour |4 c. | | | | Biscuit recipe (see |2/3 | | | | page 124) |of recipe| | | | ----------------------+---------+-------+--------+---------+---------- Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven. Number of servings 100 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **MEAT PIE WITH DRESSING ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Dressing |5 qt. | | | | Meat, cubed |4-1/2 qt.| | | | Onion | |1/4 lb.| | | Salt |6 tbsp. | | | | Meat stock |3 qt. | | | | Flour |2 c. | | | | Bread crumbs |1 c. | | | | Butter substitute |2 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given. Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ MEAT STEW ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, cubed | |20 lb. | | | Water |3 gal. | | | | Onions | |1/2 lb.| | | Carrots |1-1/4 qt.| | | | Potatoes |5 qt. | | | | Flour |3 c. | | | | Salt |1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with water and thicken the stew after the vegetables are tender. Number of servings 96 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ RIB ROAST OF BEEF ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rib roast | |50 lb.| | | Salt |2/3 c. | | | | Water |1-1/2 to | | | | | 2 gal .| | | | Flour |3-4 c. | | | | ----------------------+----------+------+--------+---------+---------- Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy. Number of servings 125 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ SWISS STEAK ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Round steak, 1 in. | | | | | thick | |20 lb. | | | Flour |2-1/2 c. | | | | Salt | 1/4 c. | | | | Water |1-1/2 gal.| | | | ---------------------+----------+-------+--------+---------+---------- Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours. Number of servings 45 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ WEINERS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Weiners | |10 lb. | | | ----------------------+---------+-------+--------+---------+---------- Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve. Number of servings 40-42 Amount in one serving 2 Calories in one serving______ Cost of one serving______ CHICKEN AND BISCUIT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cooked chicken meat, | | | | | cubed | |12 lb.| | | Onion | | 1 lb.| | | Salt |2/3 c. | | | | Celery salt |1/4 c. | | | | Stock |4 gal. | | | | Flour |3 qt. | | | | Biscuit recipe (see |5/6 of | | | | page 124) | recipe | | | | ----------------------+----------+------+--------+---------+---------- Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. _In ordering chicken_ for the above recipe, _three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired_. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York dressed, approximately five gallons of stock may be obtained. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN À LA KING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken fat |3 c. | | | | Flour |1-1/2 qt. | | | | Chicken stock |2 gal. | | | | Onions, chopped |1/4 c. | | | | Milk |1/2 gal. | | | | Salt |1/3 to | | | | | 1/2 c.| | | | Cooked chicken meat, | | | | | cubed |7-1/2 qt. | | | | Pimentos, chopped |1 qt. | | | | Green peppers, chopped|1 qt. | | | | Fresh mushrooms | |2 lb. | | | or | | | | | Canned mushrooms |3 cans | | | | Butter | |1 lb. | | | Egg yolks |16 | | | | Toast, 1/2 slices |150 | | | | ----------------------+----------+------+--------+---------+---------- Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN CROQUETTES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken meat, cubed | |5 lb. | | | Rice |3 c. | | | | Chicken |3 qt. | | | | Parsley |1 tbsp. | | | | Lemon juice |1 tbsp. | | | | Celery salt |1 tsp. | | | | Paprika |1 tsp. | | | | Salt |1/4 c. | | | | Onion juice |2 tbsp. | | | | Flour |1-1/2 c. | | | | Chicken stock |1 qt. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ ROAST LAMB ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lamb | |50 lb.| | | Salt |2/3 c. | | | | Water |1-1/2 to | | | | | 2 gal. | | | | Flour |3-4 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Mix the flour to a paste with water and use in making the gravy. Number of servings 125-150 Amount in one serving 1/3 to 2/5 lb. Calories in one serving______ Cost of one serving______ BAKED HAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Hams, 15 lbs. each |3 |45 lb.| | | Sugar |6 c. | | | | Vinegar |4 c. | | | | Cloves, whole |1/4 c. | | | | Crumbs |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven. Number of servings 175 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ BREADED PORK CHOPS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Bread crumbs | 5 c. | | | | Eggs | 10 | | | | Milk | 1-1/4 c. | | | | Salt | 2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook the chops in a medium hot oven. Pork should be well cooked. Number of servings 80-85 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ PORK CHOPS WITH DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Broken bread |2-1/2 gal.| | | | Onion | |10 oz.| | | Butter substitute |1-1/4 c. | | | | Salt |1/4 c. | | | | Hot water to moisten | | | | | ----------------------+----------+------+--------+---------+---------- Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet. Number of servings 80 Amount in one serving 1/4 lb. and 1/4 c. dressing Calories in one serving______ Cost of one serving______ ROAST PORK ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Loin of pork | |50 lb.| | | Salt |3/8 c. | | | | Water |2-1/2 to | | | | Onions | 3 gal. |1 lb. | | | Flour |5 to 6 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion. Number of servings 125 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ SAUSAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sausage | |10 lb.| | | Bread crumbs |3 c. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size. Number of servings 44 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ BREADED VEAL ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal, round steak | |20 lb.| | | Salt |1/2 c. | | | | Eggs |8 | | | | Milk |1 c. | | | | Bread crumbs, sifted |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Trim the steak and cut into pieces the size of one serving. Beat the eggs, add the salt and the milk. Dip the meat in the milk and egg mixture, then into the crumbs, put into a well-greased roasting pan and cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked. Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ BREADED VEAL HEARTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal hearts | |20 lb.| | | Bread crumbs, sifted |2 qt | | | | Milk |1 c. | | | | Eggs |8 | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked. Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ ROAST VEAL ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Veal, round | |50 lb. | | | Salt |2/3 c. | | | | Onions | |1/4 lb.| | | Flour |5 c. | | | | Water |2-1/2 gal.| | | | ---------------------+----------+-------+--------+---------+---------- Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may be added to the stock. Thicken with the flour mixed to a paste with water. Number of servings 200 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ VEAL BIRDS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal round steak | |20 lb.| | | Dressing |6 qt. | | | | Milk |2 qt. | | | | Water |2 qt. | | | | Salt |1 c. | | | | Fat |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Trim the veal and cut in pieces about four to five inches long and two and one half inches wide. The scraps of meat that are trimmed off may be added to the dressing. Salt the meat, cover with dressing, roll, and fasten with toothpicks. Melt the fat in a skillet on top of the stove and sear until brown. Put the birds into a baking pan and pour the milk and water around them. Bake in a moderate oven until tender. Four birds may be obtained from one pound of meat. Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ VEAL HEARTS EN CASSEROLE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal hearts | |20 lb.| | | Flour |2-1/2 c. | | | | Salt |1/2 c. | | | | Bacon fat |2 c. | | | | Stock |1-1/2 gal.| | | | Green peppers, chopped|1 c. | | | | Onions |1 lb. | | | | Carrots, diced |1 c. | | | | Parsley, chopped |1/4 c. | | | | Celery salt |1/4 c. | | | | Peppercorns |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender. Number of servings 50 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ CREAMED SWEETBREADS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sweetbreads | |5 lb. | | | Water |1 gal. | | | | Vinegar |1/2 c. | | | | Salt |1/8 c. | | | | White sauce |3 qts. | | | | Butter substitute |1 c. | | | | Paprika |2 tsp. | | | | Salt |1/8 c. | | | | Bread |24 slices | | | | ----------------------+----------+------+--------+---------+---------- If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ LIVER AND BACON ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Liver | |8 lb. | | | Bacon | |1-3/4 lb.| | | Salt |2 tbsp. | | | | Eggs |4 | | | | Milk |1/4 c. | | | | Crumbs |3 c. | | | | ---------------------+--------+---------+--------+---------+---------- Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve. Number of servings 48 Amount in one serving 1/6 lb. liver and 1 slice bacon Calories in one serving______ Cost of one serving______ TONGUE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tongue, fresh | |20 lb.| | | Water |2 gal. | | | | Salt |1 c. | | | | Vinegar |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce. Number of servings 60 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ FISH CODFISH BALLS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boneless cod | |2 lb. | | | Eggs |30 | | | | Potatoes, raw, diced | |10 lb.| | | Butter substitute |3/4 c. | | | | Paprika |2/3 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs. Number of servings 65 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRIED HALIBUT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Halibut | |20 lb.| | | Salt | 2/3 c. | | | | Crumbs | 5 c. | | | | Eggs | 5 | | | | Milk | 3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender. Number of servings 50 Amount in one serving 2/3 lb. Calories in one serving______ Cost of one serving______ FRIED OYSTERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oysters |1 gal. | | | | Bread crumbs |2 qt. | | | | Eggs |8 | | | | Milk |1 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Look over the oysters carefully and remove the shells. Dip them in a dipping mixture made of milk, eggs and salt. Let drain to remove surplus liquid, dip in the crumbs and fry in deep fat. Number of servings 56 Amount in one serving 5 Calories in one serving______ Cost of one serving______ OYSTER COCKTAIL ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oysters |3 qt. | | | | Lemon juice |1-1/2 c. | | | | Catsup |1 c. | | | | Grated onion juice |1/4 c. | | | | Tabasco sauce |1/2 tsp. | | | | Salt |1 tsp. | | | | Celery, chopped |3/4 c. | | | | Peppers, chopped |3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Look over the oysters carefully and put in cocktail glasses. Mix the lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over the oysters. Sprinkle the top with chopped celery and peppers. Number of servings 40 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **SCALLOPED OYSTERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Broken bread |2 qt. | | | | Broken crackers |2 qt. | | | | Milk |1 qt. | | | | Salt |1/2 tbsp. | | | | Onion juice |2 tbsp. | | | | Butter substitute |2 tbsp. | | | | Oysters |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and mix. Put a layer of the moistened crackers and bread over the bottom of a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown. Number of servings 25 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ FRIED SALMON ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salmon | |20 lb.| | | Salt |2/3 c. | | | | Crumbs |5 c. | | | | Eggs |5 | | | | Milk |3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender. Number of servings 50 Amount in one serving 2/3 lb. Calories in one serving______ Cost of one serving______ SALMON LOAF ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salmon, 1 lb. cans |12 | | | | Bread crumbs |5 qt. | | | | Milk |3 qt. | | | | Eggs |16 | | | | Celery, diced |2 qt. | | | | Paprika |1 tsp. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk and add to the beaten eggs. Add to the remaining ingredients and put into well-greased loaf pans. Bake in a moderate oven until the loaf is firm. This amount makes twenty-five pounds of mixture. Number of servings 96 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SCALLOPED SALMON --------------------+-----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+-----------+-------+--------+---------+---------- Salmon, 1 lb. cans |10 | | | | Bread, broken |4 qt. | | | | Milk |4 qt. | | | | Bay leaves |1/8 c. | | | | Parsley sprigs |1/4 c. | | | | Onions | |1/8 lb.| | | Salt |1-1/2 tbsp.| | | | Butter substitute |1 c. | | | | Flour |2 c. | | | | Paprika |1/2 tsp. | | | | Crumbs |3 c. | | | | Butter substitute | |1/4 lb.| | | --------------------+-----------+-------+--------+---------+---------- Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown. Number of servings 60 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ MEAT SUBSTITUTES **CHEESE FONDUE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |6 qt. | | | | Broken bread |8 qt. | | | | Cheese | |5 lb. | | | Butter substitute |1/2 c. | | | | Eggs |36 | | | | Mustard |2 tbsp. | | | | Salt |3 tbsp. | | | | Paprika |2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven. Number of servings 75 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **COTTAGE CHEESE CROQUETTES ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Cottage cheese |6 qt. | | | | Bread crumbs |6 qt. | | | | Nut meats, chopped |6 c. | | | | Paprika |2 tbsp. | | | | Chopped onion |3/4 c. | | | | Chopped green pepper |2 c. | | | | Salt |3/4 c. | | | | Milk |1 to | | | | | 1-1/2 gal.| | | | Crumbs |4-1/2 c. | | | | Eggs |10 | | | | Milk |1-1/4 c. | | | | ---------------------+-----------+------+--------+---------+---------- Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce. Number of servings 100 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ MACARONI AND CHEESE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Macaroni, broken |1 gal. | | | | Water |2 gal. | | | | Salt |1/4 c. | | | | Cheese | |2 lb. | | | Bread crumbs |1 c. | | | | Butter substitute |1/8 c. | | | | White sauce |6 qt. | | | | ----------------------+----------+------+--------+---------+---------- Cook the broken macaroni in boiling salted water until tender. Drain and pour cold water on the macaroni to separate. Make a white sauce and add to it the cheese and macaroni. Put in a well-greased baking pan and cover with buttered crumbs. Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ RICE AND CHEESE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |5 c. | | | | Water |5 qt. | | | | Salt |1/4 c. | | | | Milk |2-1/2 qt. | | | | Flour |1 c. | | | | Cheese | |2 lb. | | | Paprika |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in boiling salted water until tender. Make a white sauce of the flour and milk and add the chopped or ground cheese and paprika. Combine with the rice and pour into baking pan. Put in a hot oven to brown. A part of the cheese may be reserved and sprinkled over the top if desired. Number of servings 40 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ RICE AND NUT LOAF ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice, before cooking |4 qt. | | | | Stock or liquid |2 gal. | | | | Milk |1-1/2 gal.| | | | Nut meats, chopped |2 qt. | | | | Green peppers |12 | | | | Eggs |30 | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce. Number of servings 192 Amount in one serving 4 oz. Calories in one serving______ Cost of one serving______ EGG CUTLETS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs, hard cooked |4 doz. | | | | Flour |3 c. | | | | Milk |2 qt. | | | | Butter substitute |1/3 c. | | | | Salt |1/3 c. | | | | Bread crumbs |1 qt. | | | | Eggs |4 | | | | Milk |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **SCRAMBLED EGGS AND HAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |96 | | | | Milk |3 qt. | | | | Butter substitute |1-1/2 c. | | | | Salt |1/4 c. | | | | Ham, cubed |4 to 6 c. | | | | ----------------------+----------+------+--------+---------+---------- Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature. Number of servings 48 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ MEAT SAUCES MUSTARD SAUCE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Sugar |2 tbsp. | | | | Salt |2 tsp. | | | | Paprika |1 tsp. | | | | Vinegar |1/2 c. | | | | Oil |1 c. | | | | Mustard | |1/4 lb.| | | Mayonnaise dressing |3-1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce. Number of servings 250 Amount in one serving 1 tsp. Calories in one serving______ Cost of one serving______ TARTARE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Mayonnaise |1 qt. | | | | or | | | | | (Cooked salad dressing|1 qt.) | | | | Pickles, chopped |1 c. | | | | Onions, chopped |2 tbsp. | | | | Parsley, chopped |2 tbsp. | | | | Vinegar |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce. Number of servings 90 Amount in one serving 1 tbsp. Calories in one serving______ Cost of one serving______ TOMATO SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 can |1 | | | | Stock, meat stock |1 gal. | | | | Celery salt |2 tbsp. | | | | Carrots, chopped |1/2 c. | | | | Onion |1/4 c. | | | | Bay leaf |4 | | | | Parsley, chopped |1/4 c. | | | | Flour |3 c. | | | | Salt |3 tbsp. | | | | Fat |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables. Number of servings 192 Amount of one serving 2 tbsp. Calories in one serving______ Cost of one serving______ WHITE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Flour |4 c. | | | | Egg yolks |3 | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, stirring constantly. When thickened add the egg yolks and salt. Total volume 2 gal. Total calories Total cost VEGETABLES CREAMED ASPARAGUS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus, 15 oz. can |10 | | | | White sauce |1 gal. | | | | Butter substitute |1/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce. Number of servings 58 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED FRESH ASPARAGUS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Asparagus | |9 lb. | | | Butter substitute | |3/8 lb.| | | Salt |3 tbsp. | | | | White sauce |4-1/2 qt.| | | | ----------------------+---------+-------+--------+---------+---------- Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRESH ASPARAGUS ON TOAST ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus | |12 lb.| | | Salt |1/2 c. | | | | Butter substitute | |2 lb. | | | Toast |60 slices | | | | ----------------------+----------+------+--------+---------+---------- Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained. Number of servings 60 Amount in one serving 1 slice of toast with asparagus Calories in one serving______ Cost of one serving______ BAKED BEANS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beans |4 qt. | | | | Soda |1/4 c. | | | | Molasses |1 c. | | | | Sugar |1/2 c. | | | | Mustard |2 tsp. | | | | Paprika |2 tsp. | | | | Salt |6 tbsp. | | | | Bacon fat or scraps | |1 lb. | | | or | | | | | Ham fat | | | | | ----------------------+----------+------+--------+---------+---------- Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the seasonings, the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned. Number of servings 75 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Lima beans |6 qt. | | | | Water |6 qt. | | | | Pimentos, 8 oz. cans |2 | | | | Bacon fat |2 c. | | | | Onions | |1-1/2 lb.| | | Salt |1/3 c. | | | | Paprika |3 tbsp. | | | | Green peppers |1-1/2 c.| | | | Molasses |1/4 c. | | | | Corn syrup |1 c. | | | | ---------------------+--------+---------+--------+---------+---------- Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ STRING BEANS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- String beans, #10 can |1 | | | | Bacon drippings |1/2 c. | | | | Salt |2 tbsp. | | | | Paprika |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 26 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED BEETS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beets | |8 lb. | | | Butter substitute |1 c. | | | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them. Number of servings 36-54 Amount in one serving 1/3-1/2 c. Calories in one serving______ Cost of one serving______ CABBAGE IN VINEGAR ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute |1/2 c. | | | | Vinegar |1 c. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CABBAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute | |1 lb. | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CABBAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce. Number of servings 48 Amount of one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CARROTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |2 gal. | | | | Salt |1/4 c. | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve. Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CARROTS AND PEAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |1 gal. | | | | Peas, #2 cans |5 | | | | Butter substitute |3/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt. Number of servings 52 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CARROTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |10 lb.| | | Salt |1/2 c. | | | | Water |5 qt. | | | | White sauce |1 gal. | | | | Butter substitute |2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute. Number of servings 60 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CELERY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Celery, chopped |5 qt. | | | | Salt |6 tbsp. | | | | Cream sauce |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORN PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |4 | | | | Sugar |2 tbsp. | | | | Bread crumbs |2 c. | | | | Salt |1 tbsp. | | | | Eggs |8 | | | | Milk |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot. Number of servings 54 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORN WITH GREEN PEPPERS AND PIMENTOS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |20 | | | | Butter substitute | |1 lb. | | | Salt |6 tbsp. | | | | Pimento, chopped |2 c. | | | | Green peppers, chopped|2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the corn, butter substitute, salt, pimento, green pepper and heat. Number of servings 144 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **SCALLOPED CORN ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Milk |2 qt. | | | | Butter substitute |1/2 c. | | | | Onion, grated | |1/8 lb.| | | Salt |1 tbsp. | | | | Broken bread |4 qt. | | | | Broken crackers |2 qt. | | | | Corn, #2 cans |3 | | | | ---------------------+----------+-------+--------+---------+---------- Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown. Number of servings 46 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **SUCCOTASH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lima beans |1-1/2 qt. | | | | Corn, #2 cans |8 | | | | Butter substitute |1 c. | | | | Salt |1/4 c. | | | | Onion, grated |2 tbsp. | | | | Paprika |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute. Number of servings 70 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ FRIED EGGPLANT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggplant | |14 lb.| | | Water |2 gal. | | | | Salt |6 c. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat. Number of servings 56 Amount in one serving 2-3 slices Calories in one serving______ Cost of one serving______ BUTTERED ONIONS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Onions | |10 lb.| | | Salt |1/2 c. | | | | Water |6 qt. | | | | Butter substitute |1/2 c. | | | | Paprika |1/2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika. Number of servings 24 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED ONIONS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Onions | |10 lb.| | | Salt |1/2 c. | | | | Water |6 qt. | | | | White sauce |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce. Number of servings 40 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED PEAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peas, #2 cans |10 | | | | Butter substitute |1/2 c. | | | | Salt |2 tbsp. | | | | Sugar |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 60 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED PEAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peas |2 gal. | | | | Salt |1/8 c. | | | | White sauce |1 gal. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling. Number of servings 84 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BROWNED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |30 lb.| | | Salt |1/4 c. | | | | Fat |1 qt. | | | | Stock |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary. Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ STEAMED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |15 lb.| | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water. Number of servings 66 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ FRENCH FRIED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |10 lb.| | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt. Number of servings 30 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ MASHED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |15 lb.| | | Milk, scalded |1-1/2 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light. Number of servings 66 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ PARSLEY BUTTERED POTATOES ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes, pared | |30 lb. | | | Parsley, chopped |2-2/3 c.| | | | Salt |1/4 c. | | | | Butter substitute | |1-1/3 lb.| | | ---------------------+--------+---------+--------+---------+---------- Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time. Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ **SCALLOPED POTATOES ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Potatoes, steamed, | | | | | sliced |4 gal. | | | | White sauce |1-1/2 gal.| | | | Onion, grated | |1/2 lb.| | | Salt |1/2 to | | | | | 3/4 c. | | | | Crumbs |2 c. | | | | Butter substitute |1/2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown. Number of servings 96 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ STUFFED BAKED POTATOES ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes |12 |4-3/4 lb.| | | Butter substitute |1/8 c. | | | | Salt |2 tbsp. | | | | Egg whites |3 | | | | Milk |1 c. | | | | Paprika |1/4 tsp.| | | | Chopped pimento |1/8 c. | | | | Chopped parsley |1/4 c. | | | | ---------------------+--------+---------+--------+---------+---------- Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven. Number of servings 12 Amount in one serving 1 Calories in one serving______ Cost of one serving______ GLAZED SWEET POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sweet potatoes | |50 lb.| | | Sugar, brown |1 qt. | | | | Water |2 qt. | | | | Butter substitute | | | | | or bacon fat |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven. Number of servings 100 Amount in one serving 1/2 lb. Calories in one serving______ Cost of one serving______ RICE CROQUETTES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |5 c. | | | | Milk |3 qt. | | | | Water |1-1/2 qt. | | | | Salt |2 tbsp. | | | | Eggs |20 | | | | Butter substitute |1/2 c. | | | | Bread crumbs |4 c. | | | | Eggs |6 | | | | Milk |3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup. Number of servings 65 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ MASHED RUTABAGAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rutabagas | |15 lb.| | | Butter substitute |1 c. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt. Number of servings 60 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ SPINACH AND EGG ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Spinach, #10 cans |2 | | | | Vinegar |1/2 c. | | | | Salt |1/4 c. | | | | Eggs |6 | | | | ----------------------+----------+------+--------+---------+---------- Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spinach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **SCALLOPED TOMATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 cans |2 | | | | Broken bread |4 qt. | | | | Sugar |1 c. | | | | Salt |1/4 c. | | | | Grated onion |1/4 c. | | | | Crumbs |2 c. | | | | Butter substitute |1/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven. Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **STEWED TOMATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 cans |2 | | | | Broken bread |2 qt. | | | | Sugar |1 c. | | | | Salt |3 tbsp. | | | | Grated onion |1/4 c. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Heat the tomatoes with the seasonings. Add the broken bread just before serving. Number of servings 65 Amount in one serving, between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ BREADS BAKING-POWDER BISCUITS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |6 qt. | | | | Baking powder |1-1/2 c. | | | | Salt |1/4 c. | | | | Shortening |3 c. | | | | Milk |2-3/4 qt. | | | | ----------------------+----------+------+--------+---------+---------- Mix and sift the dry ingredients. Rub in the shortening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hundred and eighty biscuits, use a cutter two and one half inches in diameter. Number of servings 90 Amount in one serving 2 Calories in one serving______ Cost of one serving______ BAKING-POWDER CINNAMON ROLLS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |6 qt. | | | | Baking powder |1-1/2 c. | | | | Salt |4 tbsp. | | | | Shortening |3 c. | | | | Milk |2-3/4 qt. | | | | Raisins |2 c. | | | | Cinnamon |1/4 c. | | | | Sugar |2 c. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving. Number of servings 120 Amount in one serving 1 roll Calories in one serving______ Cost of one serving______ **BACON MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |5 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Sugar |3 c. | | | | Milk |2-1/2 to | | | | | 2-3/4 qt.| | | | Bacon fat |1/2 c. | | | | Eggs |8 | | | | Bacon, cooked |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans. Number of servings 96 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______ CORN-MEAL MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |10 c. | | | | Corn meal |10 c. | | | | Sugar |2 c. | | | | Salt |2 tbsp. | | | | Baking powder |1 c. | | | | Milk |3-1/4 qt. | | | | Eggs |10 | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread. Number of servings 96 Amount in one serving 1/3 c. batter Calories in one serving______ Cost of one serving______ **CRUMB MUFFINS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Flour |2-1/2 qt. | | | | Sugar |3 c. | | | | Crumbs |2-1/2 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Eggs |8 | | | | Milk |3-1/2 to | | | | Butter substitute | 4 qt. |1/4 lb.| | | ---------------------+----------+-------+--------+---------+---------- Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins. Number of servings 120 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______ **DARK BRAN MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |1-1/2 qt. | | | | Cake crumbs |1 qt. | | | | Bran |3-1/2 qt. | | | | Soda |1/4 c. | | | | Salt |3 tbsp. | | | | Milk, sour |2-1/2 qt. | | | | Molasses |3 c. | | | | Eggs |4 | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingredients. Bake in well-greased muffin pans, in a hot oven. Number of servings 90 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______ GRAHAM MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour | 10 c. | | | | Flour, graham | 10 c. | | | | Sugar | 3 c. | | | | Baking powder | 3/4 c. | | | | Salt | 2 tbsp. | | | | Eggs | 8 | | | | Milk |3-1/4 to | | | | Butter substitute, | 3-1/2 qt.| | | | melted |2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Prepare as for plain muffins. Number of servings 96 Amount in one serving 1/3 to 1/2 c. batter Calories in one serving______ Cost of one serving______ PLAIN MUFFINS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |3/4 qt. | | | | Flour |5 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Eggs |8 | | | | Milk |3-1/4 to | | | | Butter substitute, | 3-1/2 qt.| | | | melted | |1/4 lb.| | | ---------------------+----------+-------+--------+---------+---------- Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake. Number of servings 96 Amount in one serving 1/4 to 1/3 c. batter Calories in one serving______ Cost of one serving______ RAISED MUFFINS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Milk, scalded |2 qt. | | | | Water, cold |2 qt. | | | | Egg yolks |6 | | | | Sugar |2 c. | | | | Butter substitute |1 c. | | | | Salt |3 tbsp. | | | | Yeast | |1/4 lb.| | | Water, lukewarm |1 qt. | | | | Flour |10 to | | | | | 12 qt. | | | | ---------------------+----------+-------+--------+---------+---------- Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven. Number of servings 216 Amount in one serving 1/5 c. dough Calories in one serving______ Cost of one serving______ **BROWN BREAD ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Stale cake or bread |1 qt. | | | | Cold water |7 c. | | | | Molasses |1 c. | | | | Corn meal |3 c. | | | | Graham flour |6 c. | | | | Soda |1-1/2 tbsp.| | | | Raisins |1 c. | | | | Salt |1 tbsp. | | | | ---------------------+-----------+------+--------+---------+---------- Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can. Number of servings 50 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ NUT BREAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour | 3 qt. | | | | Baking powder | 3 tbsp. | | | | Nuts | 1 qt. | | | | Salt | 1/2 tsp. | | | | Sugar | 1 qt. | | | | Milk | 1 qt. | | | | Eggs | 6 | | | | Butter substitute | 1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf. Number of servings 100 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CINNAMON ROLLS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Butter substitute |2 c. | | | | Water |2 qt. | | | | Milk |2 qt. | | | | Yeast | |1/4 lb.| | | Water |2 c. | | | | Flour |11-3/4 qt.| | | | Salt |1/2 c. | | | | Butter substitute |1-1/2 c. | | | | Fat, melted | |1/2 lb.| | | Sugar |5 c. | | | | Cinnamon |5 tsp. | | | | Raisins |2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven. Number of servings 24 dozen_ Amount in one serving 1-1/3 oz. per roll Calories in one serving______ Cost of one serving______ PARKER HOUSE ROLLS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Butter substitute |2 c. | | | | Water |2 qt. | | | | Milk |2 qt. | | | | Yeast | |1/4 lb.| | | Water, lukewarm |2 c. | | | | Flour |11 to | | | | | 12 qt. | | | | Salt |1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven. Number of servings 24 dozen Amount in one serving 1-1/3 oz. Calories in one serving______ Cost of one serving______ WHITE BREAD ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Yeast | |1/4 lb.| | | Water, lukewarm |1 pt. | | | | Milk, scalded |2 qt. | | | | Fat |1 c. | | | | Sugar |1 c. | | | | Cold water |2 qt. | | | | Flour |13 to | | | | | 14 qt. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+---------- Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking. Number of servings 12 loaves Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SANDWICHES COTTAGE CHEESE SANDWICH FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cottage cheese | |4 lb. | | | Green peppers, chopped|2 c. | | | | Nuts, chopped |2 c. | | | | Mayonnaise |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained. Number of servings 84 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ EGG SANDWICH FILLING ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Eggs, hard cooked |2 doz. | | | | Crumbs, sifted |1 c. | | | | Salt |2 tsp. | | | | Mayonnaise |3 c. | | | | Lemon juice |1-1/2 tbsp.| | | | ---------------------+-----------+------+--------+---------+---------- Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained. Number of servings 48 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ FRUIT SANDWICH FILLING ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Raisins | |1 lb. | | | Figs | |1/2 lb.| | | Sugar |1-1/2 c. | | | | Flour |1 tbsp. | | | | Cold water |1/4 c. | | | | Orange juice |1/2 c. | | | | Lemons, juice and | | | | | grated rind |2 | | | | ---------------------+----------+-------+--------+---------+---------- Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread. Number of servings 25 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ **HAM SANDWICH FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Ham, boiled or baked | |3 lb. | | | (left-over) | | | | | Pickles, chopped |2 c. | | | | Bread crumbs, sifted |3 c. | | | | Mayonnaise |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained. Number of servings 72 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ SALADS CABBAGE SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Pimentos, chopped |1 c. | | | | Pickles, chopped |3 c. | | | | Green peppers, chopped|1 c. | | | | Boiled dressing |1-1/2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients. Number of servings 108 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CARROT AND RAISIN SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |4 lb. | | | Raisins |2-1/2 qt. | | | | Salad dressing, | | | | | mayonnaise |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce. Number of servings 54 Amount of one serving 1/3 c. Calories in one serving______ Cost of one serving______ **COMBINATION VEGETABLE SALAD -----------------------+---------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST -----------------------+---------+------+--------+---------+---------- Peas |2 qt. | | | | Cooked beets, diced or | | | | | cooked carrots, diced|2 qt. | | | | Celery, cut fine |2 qt. | | | | French dressing |1 qt. | | | | -----------------------+---------+------+--------+---------+---------- Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct. Number of servings 64 Amount in one serving 2 tbsp. of each vegetable Calories in one serving______ Cost of one serving______ **POTATO SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boiled potatoes |10 qt. | | | | Celery |2 qt. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | French dressing |1 qt. | | | | Chopped parsley |1 c. | | | | Pimentos, 15 oz. can |1 | | | | Onions |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf. Number of servings 120 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ TOMATO JELLY SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes |3 qt. | | | | Cloves |1/8 c. | | | | Bay leaves |10 | | | | Salt |1 tsp. | | | | Soda |1/4 tsp. | | | | Cayenne |1/8 tsp. | | | | Gelatin |6 tbsp. | | | | Cold water |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise. Number of servings 25 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ VEGETABLE GELATIN SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Sugar |2 c. | | | | Boiling water |2 qt. | | | | Salt |4 tsp. | | | | Shredded cabbage |4 c. | | | | Lemon juice |3/4 c. | | | | Mild vinegar |2 c. | | | | Celery, diced |2 qt. | | | | Red pepper, cut fine |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to cool and set. Serve on a lettuce leaf with salad dressing. Number of servings 54 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ APPLE AND CELERY SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples |4 qt. | | | | Celery |1-1/2 qt. | | | | Dates, chopped |2 c. | | | | Salad dressing |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced. Number of servings 44 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BANANA SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Bananas |20 | | | | Nuts, chopped |1-1/3 c. | | | | Salad dressing |2-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing. Number of servings 40 Amount in one serving 1/2 banana Calories in one serving______ Cost of one serving______ FRUIT SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pineapple, diced |2 qt. | | | | Oranges, diced |3 qt. | | | | Celery, diced |2 qt. | | | | Salad dressing |3-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top. Number of servings 54 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ GRAPEFRUIT SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Grapefruit, size 70 |14 | | | | Celery, cut fine |1 qt. | | | | French dressing |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad. Number of servings 50 Amount in one serving 3 sections Calories in one serving______ Cost of one serving______ COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cheese |1 gal. | | | | Cream |6 c. | | | | Salt |4 tsp. | | | | Celery, chopped |1 qt. | | | | Green pepper, chopped |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf. Number of servings 64 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PRUNE AND COTTAGE CHEESE SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, 40--50 size | |3 lb. | | | Cottage cheese |6 c. | | | | Sour cream |1 c. | | | | Salt |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired. Number of servings 48 Amount in one serving 3 stuffed prunes Calories in one serving______ Cost of one serving______ DEVILED EGG SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs | 24 | | | | Salt | 2 tsp. | | | | Vinegar | 1/2 c. | | | | Mayonnaise | 1/2 c. | | | | Mustard | 1 tsp. | | | | Paprika | 1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves. Number of servings 48 Amount in one serving 1/2 egg Calories in one serving______ Cost of one serving______ CHICKEN SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken, diced |1 qt. | | | | Celery, diced |1 qt. | | | | Mayonnaise |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad. Number of servings 16 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ LOBSTER SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lobster, 1 lb. can |4 | | | | Celery, diced |6 qt. | | | | Mayonnaise dressing |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf. Number of servings 64 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BOILED DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cornstarch |1-1/2 c. | | | | Sugar |2 c. | | | | Milk |3 qt. | | | | Mustard |2 tbsp. | | | | Paprika |1/4 c. | | | | Salt |1 tsp. | | | | Vinegar |1-1/4 qt. | | | | Egg yolks |16 | | | | ----------------------+----------+------+--------+---------+---------- Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool. Total volume 4-3/4 qt Calories in one serving______ Cost of one serving______ FRENCH DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salt |3 tbsp. | | | | Mustard |1/2 tsp. | | | | Paprika |1 tbsp. | | | | Pepper |1/2 tsp. | | | | Vinegar |2 c. | | | | Oil |4 c. | | | | Onion juice |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly. Total volume 6 c. Calories in one serving______ Cost of one serving______ MAYONNAISE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Egg yolks |3 | | | | Vinegar |3/4 c. | | | | Oil |1 qt. | | | | Mustard |1 tsp. | | | | Powdered sugar |1 tsp. | | | | Paprika |1/2 tsp. | | | | Salt |1 tbsp. | | | | Red pepper |1/4 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them. Total volume 5 c. Calories in one serving______ Cost of one serving______ THOUSAND ISLAND DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Mayonnaise |2-1/2 qt. | | | | Chili sauce |1 qt. | | | | Green peppers, chopped|1-2/3 c. | | | | Chives, chopped |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff. Total volume 3-3/4 qt. Calories in one serving______ Cost of one serving______ HOT DESSERTS AND SAUCES APPLE DUMPLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |3 qt. | | | | Baking powder |1/4 c. | | | | Shortening |2 c. | | | | Salt |2 tbsp. | | | | Milk |1 to | | | | | 1-1/2 qt.| | | | Sugar, brown |4 c. | | | | Cinnamon |2 tsp. | | | | Apples, quartered |3-1/2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce. Number of servings 42 Amount in one serving 1 Calories in one serving______ Cost of one serving______ **BREAD PUDDING ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Scalded milk |2 qt. | | | | Broken bread |6 c. | | | | Sugar |2/3 c. | | | | Raisins | |1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |1 tbsp. | | | | Eggs |5 | | | | ----------------------+---------+-------+--------+---------+---------- Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings 25 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **BROWN BETTY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, chopped |4 qt. | | | | Crumbs |3 qt. | | | | Brown sugar |2-2/3 c. | | | | Cinnamon |1 tsp. | | | | Nutmeg |1/2 tsp. | | | | Water |2 qt. | | | | Lemon juice |2 tbsp. | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce. Number of servings 48 to 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **CHOCOLATE BREAD PUDDING ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Scalded milk |2 qt. | | | | Broken or cubed bread |6 c. | | | | Sugar |2/3 c. | | | | Eggs |5 | | | | Raisins | |1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings 25 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ CHOCOLATE SOUFFLÉ ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2 c. | | | | Flour |3/4 c. | | | | Cocoa |1 c. | | | | Water |3-1/2 c. | | | | Egg yolks |8 | | | | Vanilla |1 tbsp. | | | | Egg whites |16 | | | | ----------------------+----------+------+--------+---------+---------- Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream. Number of servings 25 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ COTTAGE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |3/4 c. | | | | Sugar |4 c. | | | | Eggs |5 | | | | Milk |3-1/2 c. | | | | Flour |2-1/4 qt. | | | | Baking powder |6 tbsp. | | | | Salt |2 tsp. | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce. Number of servings 80 Amount in one serving 1 square 2 in. × 2 in. Calories in one serving______ Cost of one serving______ FRITTERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |6 | | | | Sour cream |2 c. | | | | Sweet milk |1 c. | | | | Soda |1 tsp. | | | | Baking powder |3 tbsp. | | | | Salt |1 tsp. | | | | Flour |5 c. | | | | Sugar |1/2 c. | | | | Diced apples, } | | | | | or } | | | | | Diced oranges, } | | | | | or } | | | | | Diced Bananas, }--- |3 c. | | | | or } | | | | | Corn } | | | | | or } | | | | | Hominy } | | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter. Number of servings 35 Amount in one serving 2 fritters Calories in one serving______ Cost of one serving______ FRUIT COBBLER ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Flour |3 qt. | | | | Baking powder |1/2 c. | | | | Salt |1-1/3 tbsp.| | | | Shortening |1-1/2 c. | | | | Milk |1 to | | | | | 1-1/4 qt. | | | | Fruit, # 10 can |1 | | | | Cornstarch |1/2 c. | | | | Sugar |5 c. | | | | Water |2-1/2 qt. | | | | Lemon juice |1/4 c. | | | | ---------------------+-----------+------+--------+---------+---------- Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used. Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven. Number of servings 80 Amount in one serving piece 1-1/2 in. × 2 in. with 1/4 c. fruit sauce Calories in one serving______ Cost of one serving______ GRAPENUT PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |7 qt. | | | | Grapenuts |4 c. | | | | Bread crumbs |2 c. | | | | Sugar |1-1/3 c. | | | | Eggs |16 | | | | Raisins |4 c. | | | | Salt |1/4 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets. Number of servings 80 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CARROT PLUM PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar, brown |1-1/2 c. | | | | Suet, ground |1 c. | | | | Carrots, grated raw |3 c. | | | | Potatoes, grated raw |2 c. | | | | Lemon, grated rind | | | | | and juice |1 | | | | Flour |3 c. | | | | Soda |2 tsp. | | | | Nutmeg |1 tsp. | | | | Raisins |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce. Number of servings 25 Amount in one serving 1/3 c. of dough Calories in one serving______ Cost of one serving______ STEAMED MOLASSES PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Molasses |3 c. | | | | Soda |3 tsp. | | | | Eggs |3 | | | | Flour |4-1/2 c. | | | | Salt |1 tsp. | | | | Boiling water |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup. Number of servings 25 Amount in one serving 1/3 c. of batter Calories in one serving______ Cost of one serving______ PRUNE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |1 gal. | | | | Cornstarch |2 c. | | | | Egg yolks |12 | | | | Salt |3 tbsp. | | | | Sugar |2 c. | | | | Vanilla |4 tsp. | | | | Prunes, after cooking | |4 lb. | | | Egg whites |12 | | | | Sugar |1-1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven. Number of servings 60 Amount in one serving, between 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ PRUNECOT FILLING FOR SHORTCAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, after cooking | |2 lb. | | | Dried apricots, after | | | | | cooking | |2 lb. | | | Sugar |1 qt. | | | | Lemon juice |6 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream. Number of servings 27 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ SHORTCAKE --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Flour |8 qt. | | | | Baking powder |1-3/4 c. | | | | Salt |3 tbsp. | | | | Sugar |1/2 c. | | | | Butter substitute | |2-3/4 lb.| | | Milk |3 qt. | | | | Butter |1 c. | | | | --------------------+---------+---------+--------+---------+---------- Mix and sift the dry ingredients. Rub in the shortening lightly, with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary due to differences in the flour. Put the dough on to a board and roll out to about one third inch in thickness. Cut out, using a cutter three inches in diameter. Brush the tops with melted fat and place one biscuit on top of the other; bake in a hot oven. When baked, the shortcakes break open easily. Serve with fruit between the halves and on top. Number of servings 144 Amount in one serving 1 short cake Calories in one serving______ Cost of one serving______ STRAWBERRY SHORTCAKE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Strawberries, after | | | | | hulling |6 qt. | | | | Sugar |2 to | | | | | 2-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE RICE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice uncooked |4 c. | | | | Milk |5 qt. | | | | Sugar |4 c. | | | | Cocoa |1/2 c. | | | | Salt |2 tsp. | | | | Cinnamon |1/2 tsp. | | | | Egg whites |16 | | | | Sugar |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven. Number of servings 60 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ OLD-FASHIONED BAKED RICE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |2 c. | | | | Raisins |1-2/3 c. | | | | Salt |1/2 tsp. | | | | Milk |5-1/2 qt. | | | | Sugar |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice is almost tender add the sugar, raisins and salt, and continue cooking. Number of servings 32 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ RICE WITH HARD SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |3 c. | | | | Water |6 qt. | | | | Salt |1 tsp. | | | | Raisins |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce. Number of servings 36 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE SAUCE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Sugar |1 qt. | | | | Cocoa |1-1/2 c | | | | Cornstarch |1/4 c. | | | | Salt |1 tsp. | | | | Water |2 qt. | | | | Vanilla |1 tbsp. | | | | Butter substitute | |1/4 lb.| | | ----------------------+---------+-------+--------+---------+---------- Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla. Number of servings 80 Amount in each serving 2 tbsp. Calories in one serving______ Cost of one serving______ CUSTARD SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 qt. | | | | Egg yolks |6 | | | | Cornstarch |1/4 c. | | | | Sugar |1 c. | | | | Salt |1/4 tsp. | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla. Number of servings 100 Amount in one serving 1-1/2 tbsp. Calories in one serving______ Cost of one serving______ EGG HARD SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |1-1/2 c. | | | | Sugar |3 c. | | | | Eggs |6 | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set. Number of servings 48 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______ HARD SAUCE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Butter | |1/4 lb.| | | Sugar, powdered |1-1/2 c. | | | | Vanilla |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cream the butter, add the sugar and vanilla gradually. Number of servings 24 Amount in one serving 1 tbsp. Calories in one serving______ Cost of one serving______ LEMON SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Water |2 qt. | | | | Sugar |5 c. | | | | Cornstarch |2/3 c. | | | | Salt |1 tsp. | | | | Butter or butter | | | | | substitute |1 c. | | | | Lemon juice |1/2 c. | | | | Lemon rind, cut thin |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar and cornstarch and add to the boiling water, stirring constantly. When the starch is clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind. Number of servings 85 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______ COLD DESSERTS APPLE TAPIOCA ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tapioca, pearl |3 c. | | | | Water, boiling |1 gal. | | | | Salt |2 tsp. | | | | Sugar |4 c. | | | | Apples |1 gal. | | | | Cinnamon |1-1/2 tsp.| | | | Lemons |3 | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, cinnamon and lemon juice and pour over the apples. Number of servings 42 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BAKED APPLES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, 100 size |25 | | | | Sugar |2 c. | | | | Water |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender. Number of servings 25 Amount in one serving 1 Calories in one serving______ Cost of one serving______ BAKED CUSTARD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk, scalded |3 qt. | | | | Sugar |1-1/2 c. | | | | Eggs, whole |12 | | | | or | | | | | Eggs, yolks |20 | | | | Vanilla |1 tbsp. | | | | Salt |1 tsp. | | | | Nutmeg |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven. Number of servings 40 Amount in one serving Between 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ CARAMEL BAVARIAN CREAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |1-1/4 qt. | | | | Hot water |1-1/2 qt. | | | | Milk, scalded |2 qt. | | | | Egg yolks |16 | | | | Sugar |2 c. | | | | Gelatin |1/2 c. | | | | Cold water |1-1/2 c. | | | | Egg whites |16 | | | | ----------------------+----------+------+--------+---------+---------- Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream. Number of servings 45 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CARAMEL TAPIOCA ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pearl tapioca |3 c. | | | | Brown sugar |6 c. | | | | Vanilla |2 tbsp. | | | | Water |2 qt. | | | | Salt |1 tbsp. | | | | Mapleine |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE BLANC MANGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Sugar |4 c. | | | | Cornstarch |3 c. | | | | Cocoa |3 c. | | | | Salt |1 tsp. | | | | Vanilla |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla. Number of servings 95 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE PUDDING ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Eggs |2 doz. | | | | Vanilla |1/4 c. | | | | Chocolate | |3/4 lb.| | | ---------------------+----------+-------+--------+---------+---------- Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream. Number of servings 36 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORNSTARCH PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |4 qt. | | | | Cornstarch |2 c. | | | | Sugar |1 c. | | | | Salt |1/2 tsp. | | | | Vanilla |1 tbsp. | | | | Egg whites |3 | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold. Number of servings 48 Amount in one serving Between 2/3 and 1/2 c. Calories in one serving______ Cost of one serving______ DATE NUT BLANC MANGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |1-1/2 qt. | | | | Cornstarch |1-1/2 c. | | | | Boiling water |2 qt. | | | | Egg whites |12 | | | | Salt |1/2 tbsp. | | | | Vanilla |1 tbsp. | | | | Nut meats |1-1/2 c. | | | | Dates |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. Add the dates and nut meats. Serve with a custard sauce. Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **DATE TORTE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Walnuts |1-1/2 c. | | | | Dates |3 c. | | | | Sugar |2 c. | | | | Flour |2 tbsp. | | | | Baking powder |1 tbsp. | | | | Egg whites |12 | | | | Crumbs |3 c. | | | | Lemon juice |1/3 c. | | | | Water |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream. Number of servings 24 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ FIG TAPIOCA --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Tapioca, pearl |3 c. | | | | Water |3 qt. | | | | Brown sugar |6 c. | | | | Figs, layer | |1-1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |3 tbsp. | | | | Nut meats, chopped |1-1/2 c. | | | | --------------------+---------+---------+--------+---------+---------- Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt. Number of servings 72 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ FRUIT COCKTAIL ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oranges |1 doz. | | | | Bananas |2 doz. | | | | Pineapple |1 qt. | | | | Lemons |3 | | | | Sugar |2 c. | | | | Water |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRUIT GELATIN ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Sugar |4 c. | | | | Boiling water |1-1/2 qt. | | | | Orange juice |1-1/2 qt. | | | | Lemon juice |2/3 c. | | | | Oranges |3 | | | | Bananas |6 | | | | ----------------------+----------+------+--------+---------+---------- Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the fruit juice and the diced fruit. Number of servings 60 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **FRUIT WHIP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Fruit pulp |1 qt. | | | | Sugar |1 qt. | | | | Egg whites |4 | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ MAPLE NUT MOLD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |3 qt. | | | | Cornstarch |3 c. | | | | Water |1 gal. | | | | Egg whites |24 | | | | Nut meats, chopped |4 c. | | | | Mapleine |1 tbsp. | | | | Salt | tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine. Number of servings 100 Amount of one serving 1/3 c. Calories in one serving______ Cost of one serving______ NORWEGIAN PRUNE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, after cooking | |4 lb. | | | Cinnamon |1 tbsp. | | | | Sugar |3 c. | | | | Salt |1/2 tsp. | | | | Cornstarch |1-1/2 c. | | | | Boiling water | | | | | or |2 qt. | | | | Prune juice | | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PINEAPPLE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Water |1 gal. | | | | Sugar |2 qt. | | | | Cornstarch |2 c. | | | | Lemons |4 | | | | Pineapple, grated, #10|1 can | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the pineapple and lemon juice. Serve with whipped cream. Number of servings 96 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PINEAPPLE TAPIOCA PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pearl tapioca |1 c. | | | | Water |1 qt. | | | | Lemon juice |1/3 c. | | | | Pineapple juice |2 c. | | | | Pineapple, cut fine |2 c. | | | | Sugar |1-1/2 c. | | | | Egg whites |3 | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream. Number of servings 20 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ PRUNE GELATIN ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cold water |3 c. | | | | Gelatin |3/4 c. | | | | Prune juice |4 qt. | | | | Sugar |3 c. | | | | Lemons |6 | | | | Prunes, after cooking | |4 lb. | | | ----------------------+----------+------+--------+---------+---------- Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ RAISIN TAPIOCA ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tapioca |3 c. | | | | Sugar |4 c. | | | | Water |1 gal. | | | | Raisins |3 c. | | | | Mapleine |1 tbsp. | | | | Nuts, chopped |1 c. | | | | Salt |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt. Number of servings 75 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ SNOW PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Boiling water |2 qt. | | | | Lemon juice |2 c. | | | | Egg whites |20 | | | | Sugar |6 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put into a pan and let the mixture harden. Serve with custard sauce. Number of servings 72 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ TAPIOCA CREAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tapioca, pearl |3 c. | | | | Eggs |15 | | | | Sugar |3 c. | | | | Salt |1/2 tsp. | | | | Vanilla |1 tbsp. | | | | Milk |1-1/2 gal.| | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla. Number of servings 75 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRUIT SAUCES APRICOT SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CRANBERRY JELLY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |6 qt. | | | | Sugar |3 qt. | | | | Water |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve. Number of servings 100 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______ CRANBERRY SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |7-1/2 qt. | | | | Sugar |10 c. | | | | Water |3-3/4 qt. | | | | ----------------------+----------+------+--------+---------+---------- Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil. Number of servings 40 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ DRIED PEACH SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PRUNE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes | |4 lb. | | | Water |4 qt. | | | | Sugar |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ BAKED RHUBARB ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rhubarb |1-1/2 gal.| | | | Sugar |9 c. | | | | Lemons |3 | | | | ----------------------+----------+------+--------+---------+---------- Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender. Number of servings 45 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CAKES, FILLINGS AND FROSTINGS APPLE-SAUCE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apple sauce |1-1/2 qt. | | | | Sugar |1 qt. | | | | Butter substitute | |1 lb. | | | Flour |2 qt. | | | | Raisins |1 qt. | | | | Nutmeg |1 tsp. | | | | Cinnamon |2 tsp. | | | | Cloves |2 tsp. | | | | Salt |2 tsp. | | | | Soda |4 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square. Number of servings 54 Amount in one serving 1 square Calories in one serving______ Cost of one serving______ BANANA CREAM CAKE -------------------+-------------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST -------------------+-------------+------+--------+---------+---------- Cake recipe | | | | | (see page 169) |1/2 of recipe| | | | Cream pie filling | | | | | (see page 184) |1/3 of recipe| | | | Bananas | |4 lb. | | | -------------------+-------------+------+--------+---------+---------- Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. When the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares. Number of servings 100 Amount in one serving 1 square 2 in. × 2 in. Calories in one serving______ Cost of one serving______ CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Butter substitute |3 c. | | | | Eggs |14 | | | | Salt |1 tbsp. | | | | Baking powder |1 c. | | | | Flour, pastry |5 qt. | | | | Milk |2-1/2 qt. | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices. Number of servings 144 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CARAMEL CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Fat |3 c. | | | | Eggs |14 | | | | Water |2 c. | | | | Milk |2 qt. | | | | Flour, pastry |5 qt. | | | | Baking powder |1 c. | | | | Vanilla |2 tbsp. | | | | Salt |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter. Number of servings 144 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CHOCOLATE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Butter substitute |3 c. | | | | Egg yolks |8 | | | | Salt |1 tbsp. | | | | Baking powder |3/4 c. | | | | Flour, pastry |4-1/4 qt. | | | | Soda |5 tsp. | | | | Milk |5 c. | | | | Vanilla |2 tbsp. | | | | Egg whites |14 | | | | Egg yolks |6 | | | | Milk |5 c. | | | | Cocoa | |12 oz.| | | ----------------------+----------+------+--------+---------+---------- Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces. Number of servings 160 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SMALL CHOCOLATE CUP CAKES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chocolate | |2 oz. | | | Butter substitute |3 tbsp. | | | | Sugar |1 c. | | | | Milk |1/2 c. | | | | Flour, pastry |1 c. | | | | Baking powder |2 tsp. | | | | Eggs |2 | | | | Vanilla |1 tsp. | | | | Nuts, chopped |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last. Number of servings 36 Amount in one serving 1 Calories in one serving______ Cost of one serving______ **FRUIT OATMEAL CRUMB COOKIES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |5 c. | | | | Butter substitute |2 c. | | | | Eggs |6 | | | | Sour cream |3 c. | | | | Cinnamon |2 tbsp. | | | | Flour |1-3/4 qt. | | | | Cake crumbs |3/4 qt. | | | | Oatmeal |1-3/4 qt. | | | | Salt |1 tbsp. | | | | Soda |1 tbsp. | | | | Raisins |1-1/2 qt. | | | | Nuts |1 c. | | | | Lemon juice |3 tbsp. | | | | Mapleine |2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars. Number of servings 144 Amount in one serving 2 tbsp. dough Calories in one serving______ Cost of one serving______ GINGERBREAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |1-1/2 c. | | | | Butter substitute |1-1/2 c. | | | | Molasses |3 c. | | | | Eggs |6 | | | | Soda |2 tbsp. | | | | Cinnamon |1-1/2 tsp.| | | | Ginger |1-1/2 tsp.| | | | Flour |2 qt. | | | | Salt |1 tsp. | | | | Water, hot |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake. Number of servings 75 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ ORANGE AND RAISIN CUP CAKES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |10 c. | | | | Butter substitute |3 c. | | | | Eggs |14 | | | | Salt |1 tbsp. | | | | Baking powder |1 c. | | | | Pastry flour |5-1/2 qt. | | | | Vanilla |2 tbsp. | | | | Raisins |2 qt. | | | | Oranges, size 126 |10 | | | | Milk and orange juice |1-1/2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins. Number of servings 152 Amount in one serving 1/4 c. Calories in one serving______ Cost of one serving______ SPICE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |10 c. | | | | Eggs |14 | | | | Sour cream |3 qt. | | | | Salt |1 tbsp. | | | | Flour |4 qt. | | | | Baking powder |3/4 c. | | | | Soda |2 tbsp. | | | | Raisins |2 qt. | | | | Cinnamon |4 tbsp. | | | | Cloves |1-1/2 tbsp| | | | Allspice |3 tbsp. | | | | Molasses |1 c. | | | | Lemon juice |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter. Number of servings 160 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SUGAR COOKIES ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Brown sugar |2 qt. | | | | Butter substitute | |3 lb. | | | Flour |5 qt. | | | | Soda |2 tsp. | | | | Vanilla |2 tbsp. | | | | Water |3 c. | | | | Salt |1-1/2 tbsp.| | | | ---------------------+-----------+------+--------+---------+---------- Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan. Number of servings 300 Amount in one serving One 3-1/2 in. cooky Calories in one serving______ Cost of one serving______ WASHINGTON PIE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cake recipe |12 layers | | | | (see page 169) | | | | | Chocolate filling |3 qt. | | | | (see page 175) | | | | | ----------------------+----------+------+--------+---------+---------- Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces. Number of servings 96 Amount in one serving 1 piece Calories in one serving______ Cost of one serving______ WHITE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |6 qt. | | | | Butter substitute | |6 lb. | | | Milk |3-1/4 qt. | | | | Baking powder |3/4 c. | | | | Egg whites |60 | | | | Flour |9 qt. | | | | Salt |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly. Number of servings 288 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CHOCOLATE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cornstarch |1 c. | | | | Sugar |3 c. | | | | Cocoa |1-1/2 c. | | | | Salt |1/4 tsp. | | | | Milk |2 qt. | | | | Egg yolks |6 | | | | Butter substitute |1/4 c. | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla. Total volume 3 qt. Calories in one serving______ Cost of one serving______ CREAM FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cream pie filling | | | | | (see p. 184) | | | | | ----------------------+----------+------+--------+---------+---------- See method under recipe for cream pie filling, p. 184. This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ LEMON FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon pie filling | | | | | (see p. 185) | | | | | ----------------------+----------+------+--------+---------+---------- This filling may be used not only for pie, but for cake and similar desserts. See method under recipe for lemon pie filling, p. 185. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ CARAMEL FROSTING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |5 c. | | | | White sugar |1 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings Amount in one serving Calories in one serving______ Cost of one serving______ CHOCOLATE ICING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cocoa |1 c. | | | | Sugar, powdered |3 c. | | | | Butter | |2 oz. | | | Water |1/2 c. | | | | Vanilla |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ WHITE FROSTING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Granulated sugar |6 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings 144 Amount in one serving Calories in one serving______ Cost of one serving______ PIES PIE CRUST ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Flour | |3 lb. | | | Shortening | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Iced water | | | | | ---------------------+--------+---------+--------+---------+---------- Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies. Number of servings Amount in one serving Calories in one serving______ Cost of one serving______ APPLE PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, before peeling| |16 lb.| | | Cinnamon |2 tbsp. | | | | Sugar |3-1/2 qt. | | | | Flour |1-1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie. Number of servings 112 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ APRICOT PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots, dry | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ BLUEBERRY PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Blueberries, #10 can | | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies. Number of servings 72 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CRANBERRY AND RAISIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries, uncooked |3-3/4 qt. | | | | Raisins |2-1/2 qt. | | | | Sugar |7 c. | | | | Vinegar, spiced |2-1/2 c. | | | | Nut meats, chopped |2-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ DRIED PEACH PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie. Number of servings 80 Amount of one serving 1/8 pie Calories in one serving______ Cost of one serving______ GOOSEBERRY AND RAISIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gooseberries, #10 can |4 | | | | Raisins |12 c. | | | | Sugar |1 gal. | | | | Cornstarch |3 c. | | | | Gooseberry juice |1 gal. | | | | or | | | | | Gooseberry juice and |1 gal. | | | | water | | | | | ----------------------+----------+------+--------+---------+---------- Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ LOGANBERRY PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Berries, #10 can |4 | | | | Sugar |1 gal. | | | | Cornstarch |3 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie. Number of servings 144 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ RHUBARB PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rhubarb, diced |4 gal. | | | | Sugar |5-1/2 qt. | | | | Cornstarch |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter. Number of servings 112 Amount per serving 1/8 pie Calories in one serving______ Cost of one serving______ BANANA CREAM PIE FILLING --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Milk |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt.| | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Vanilla |1/3 c. | | | | Bananas |20 | | | | Egg whites |48 | | | | Sugar |4-3/4 C. | | | | --------------------+---------+---------+--------+---------+---------- Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies. Number of servings 160 Amount of one serving 1/8 pie Calories in one serving______ Cost of one serving______ BUTTERSCOTCH PIE FILLING --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Milk |8 qt. | | | | Brown sugar |5 qt. | | | | Egg yolks |48 | | | | Flour |1-1/2 qt.| | | | Cornstarch |1/2 qt. | | | | Butter substitute | |1-1/2 lb.| | | Vanilla |1/3 c. | | | | Salt |2 tbsp. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | --------------------+---------+---------+--------+---------+---------- Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CHOCOLATE PIE FILLING -------------------+----------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST -------------------+----------+---------+--------+---------+---------- Sugar |5 qt. | | | | Water |8 qt. | | | | Yolks |48 | | | | Flour |1-1/2 qt. | | | | Cocoa |6 c. | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | -------------------+----------+---------+--------+---------+---------- Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute. Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CREAM PIE FILLING -------------------+----------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST -------------------+----------+---------+--------+---------+---------- Milk |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt. | | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Vanilla |1/3 c. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | -------------------+----------+---------+--------+---------+---------- Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CUSTARD PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Eggs, whole |30 | | | | Egg yolks |15 | | | | Sugar |3 c. | | | | Vanilla |3 tbsp. | | | | Salt |2 tsp. | | | | Nutmeg |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie. Number of servings 96 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ LEMON PIE FILLING --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Water |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt.| | | | Salt |2 tbsp. | | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Lemons, grated rind | | | | | and juice |20 | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | --------------------+---------+---------+--------+---------+---------- Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ PINEAPPLE PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pineapple, #10 cans |3 | | | | Juice and water |9 qt. | | | | Sugar |5 qt. | | | | Cornstarch |2 c. | | | | Flour |1-1/2 qt. | | | | Yolks |48 | | | | Salt |2 tbsp. | | | | Lemon juice |6 tbsp. | | | | Whites |48 | | | | Sugar |4-3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty-seven pies. Number of servings 216 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ PUMPKIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |5 c. | | | | Ginger |5 tsp. | | | | Cinnamon |6 tbsp. | | | | Cloves |2 tsp. | | | | Cornstarch |1/2 c. | | | | Salt |1 tbsp. | | | | Pumpkin, #10 can |1 | | | | Egg yolks |20 | | | | Milk, hot |4 qt. | | | | Egg whites |20 | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ BEVERAGES FRUIT PUNCH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Grated pineapple |1 qt. | | | | Lemon juice |1 qt. | | | | Orange juice |1 qt. | | | | Grape juice |1 qt. | | | | Tea infusion |2 qt. | | | | Water |2-1/2 gal.| | | | Sugar |2 qt. | | | | Mint leaves |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out. Number of servings 62 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ GINGER ALE LEMONADE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon juice |1 qt. | | | | Sugar |2 qt. | | | | Water |1 qt. | | | | Ice water |2 gal. | | | | Ginger ale |1 gal. | | | | Mint leaves |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served. Number of servings 56 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ LEMONADE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon juice |1 qt. | | | | Sugar |2 qt. | | | | Water |1 qt. | | | | Ice water |2 gal. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired. Number of servings 45 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ HOT CHOCOLATE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |3/4 c. | | | | Grated chocolate |1-1/2 c. | | | | Salt |1/2 tsp. | | | | Boiling water |3 c. | | | | Milk |1 gal. | | | | Vanilla |2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired. Number of servings 27 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ URN COFFEE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Coffee, ground medium | | | | | fine |4 c. | | | | Water |2 gal. | | | | ----------------------+----------+------+--------+---------+---------- Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature. Number of servings 48 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ CHAPTER VII TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES +-----------------------------------+-------+---------------+--------+ |FOOD MATERIAL |WEIGHT |MEASURE |CALORIES| +-----------------------------------+-------+---------------+--------+ |Apples, A. P.,[A] fresh |6 oz. |1 apple | | | | |100 size | | | | |box apples | | |Apples, diced, half-inch cubes |1 lb. |4-1/3 c. | | |Apricots, dried, A. P.[A] |1 lb. |3 c. | | | 1 lb. apricots soaked and cooked | | | | | equals 4-1/2 cups without | | | | | juice. | | | | | 1 lb. apricots after soaking and | | | | | cooking weighs 2-1/2 lb., | | | | | without juice. | | | | |Baking powder |1 lb. |2-1/8 c. | | |Bananas, A. P.[A] |1 lb. |3 medium sized | | |Beans, dried lima, uncooked |1 lb. |2-2/3 c. | | | 1 lb. dried lima beans soaked and| | | | | cooked equals 6-1/2 cups | | | | | 1 lb. dried lima beans after | | | | | soaking and cooking | | | | | weighs 2 lb. 9 oz. | | | | |Beans, kidney, A. P.[A] |1 lb. |2-2/3 c. | | | 1 lb. kidney beans soaked and | | | | | cooked equals 7 cups. | | | | | 1 lb. kidney beans after soaking | | | | | and cooking weighs | | | | | 2 lb. 6-1/2 oz. | | | | |Beans, navy, A. P.[A] |1 lb. |2-1/3 c. | | | 1 lb. navy beans soaked and | | | | | cooked equals 6 cups. | | | | | 1 lb. navy beans after soaking | | | | | and cooking weighs 2 lb. 3 oz. | | | | |Beets, diced, cooked |1 lb. |2-1/2 c. | | |Bran |1 lb. |10-1/2 c. | | |Bread, soft, broken |1 lb. |9 c. | | |Bread, broken stale |1 lb. |9 c. | | |Bread crumbs, stale, finely sifted |1 lb. |3-1/3 c. | | |Butter |1 lb. |2 c. | | |Cabbage, shredded |1 lb. |5-1/2 c. | | |Celery, quarter-inch pieces |1 lb. |4 c. | | |Carrots, diced |1 lb. |4 c. | | |Cheese, cottage, A. P.[A], unmixed |1 lb. |2-2/3 c. | | |Cheese, N. Y. or Wisc. cream, |1 lb. |2-2/3 c. | | | fresh, cubed or cut fine | | | | |Chicken, cooked and cubed |1 lb. |3 c. | | |Chocolate, cut fine |1 lb. |3-1/2 c. | | |Cinnamon, ground |1 lb. |4 c. | | |Cloves, ground |1 lb. |3-3/4 c. | | |Cocoa |1 lb. |4 c. | | |Cocoanut, short |1 lb. |7 c. | | |Coffee, medium ground |1 lb. |4-2/3 c. | | |Corn, canned |1 lb. |1-3/4 c. | | |Corn meal |1 lb. |3 c. | | | 1 lb. corn meal when cooked | | | | | equals 3-1/2 qt. | | | | |Cornstarch |1 lb. |3-1/8 c. | | |Crackers, 2 inches by 2 inches |1 lb. |108 | | |Crackers, sodas, whole |1 lb. |56 | | |Crackers, broken |1 lb. |10 c. | | |Cranberries, uncooked |1 lb. |5 c. | | |Eggs, whole in shell |1 lb. |8 | | |Egg whites |1/2 lb.|8 whites = 1 c.| | |Egg yolks |1/2 lb.|12 yolks = 1 c.| | |Farina, uncooked |1 lb. |2-2/3 c. | | | 1 lb. farina when cooked equals | | | | | 3 qts. | | | | |Figs, layer, whole |1 lb. |2-1/2 c. | | |Figs, layer, cut fine |1 lb. |3 c. | | |Flour, graham |1 lb. |3-2/3 c. | | |Flour, wheat, unsifted |1 lb. |3-1/2 c. | | |Gelatin, granulated |1 lb. |3 c. | | |Ginger |1 lb. |4-1/4 c. | | |Grapenuts |1 lb. |3-7/8 c. | | |Grapes, cut and seeded as for salad|1 lb. |2-3/4 c. | | |Hamburg steak, raw |1 lb. |2 c. | | |Hominy, pearl |1 lb. |2-1/2 c. | | |Lard substitute or compound |1 lb. |2-1/8 to | | | | |2-1/2 c. | | |Lemons, 300 size |1 lb. |4 lemons | | |Lemon juice | |4 to | | | | |5 lemons = 1 c.| | |Lettuce, average head size |9 oz. |1 head or 10-12| | | | |salad leaves | | |Macaroni, broken 1-1/2 inch pieces |1 lb. |5 c. | | | 1 lb. macaroni when cooked | | | | | equals 3 qt. | | | | |Molasses |1 lb. |1-1/3 c. | | |Mustard |1 lb. |5 c. | | |Nutmeats, English walnuts, whole |1 lb. |4-3/4 c. | | |Nutmeats, English walnuts, chopped |1 lb. |4 c. | | |Nutmeg, ground |1 lb. |3-1/2 c. | | |Oats, rolled |1 lb. |5-1/2 c. | | | 1 lb. oats when cooked equals | | | | | 2-1/3 qts | | | | |Oils, cottonseed |1 lb |2-1/8 c. | | |Oleomargarine |1 lb. |2 c. | | |Oranges, diced |1 lb. |2-1/3 c. | | |Oranges, whole, 126 size |8 to | | | | |9 oz. |1 orange | | |Onions, chopped |1 lb. |3 c. | | |Paprika |1 lb. |3-3/4 c. | | |Peaches, dried |1 lb. |3 c. | | | 1 lb. peaches soaked and cooked | | | | | equals 4-1/4 cups without | | | | | juice. | | | | | 1 lb. peaches soaked and cooked | | | | | weighs 2-1/2 lb. without juice.| | | | |Peas, canned, drained |1 lb. |2-2/3 c. | | |Pepper, white |1 lb. |4-1/4 c. | | |Pickles, whole |1 lb. |16 if | | | | |3 in. length | | | | |22 if | | | | |2 in. length | | |Pickles, chopped |1 lb. |3 c. | | |Pineapple, canned broken pieces |1 lb. |2 c. | | |Potatoes, unpeeled |1 lb. |3 medium sized | | |Potatoes, peeled |3/4 lb.|1 lb. before | | | |after |peeling | | | |peeling| | | |Potatoes, diced for creaming |1 lb. |2-1/3 c. diced | | | | |before peeling | | |Prunes, A. P.[A] |1 lb. |2-1/2 c. | | | 1 lb. prunes soaked and cooked | | | | | equals 3 cups without juice. | | | | | 1 lb. prunes soaked and cooked | | | | | weighs 1-5/8 lbs. without | | | | | juice. | | | | |Pumpkin, canned |1 lb. |1-3/4 c. | | |Raisins, seeded |1 lb. |2-1/2 c. | | |Raisins, seedless |1 lb. |3 c. | | |Rice, whole |1 lb. |2-1/8 c. | | | 1 lb. of rice when cooked | | | | | equals 2 qt. | | | | |Salmon |1 lb. |2 c. | | |Salt |1 lb. |2-3/8 c. | | |Soda |1 lb. |2 c. | | |Spaghetti |1 lb. |5 c. | | | 1 lb. spaghetti when cooked | | | | | equals 2-3/4 qt. | | | | |Spinach |1 lb. |2 c. | | |String beans, canned |1 lb. |2 c. | | |Sugar, brown |1 lb. |2-3/4 c. | | |Sugar, granulated |1 lb. |2-1/8 c. | | |Sugar, powdered |1 lb. |2-3/4 c. | | |Tapioca, pearl |1 lb. |2-3/4 c. | | | 1 lb. of tapioca soaked and | | | | | cooked equals 7-1/2 c. | | | | |Tea |1 lb. |8 c. | | |Tuna fish |1 lb. |2 c. | | +-----------------------------------+-------+---------------+--------+ [Note A: A. P. = As purchased.] INDEX Appearance of food, 8, 9 Apple and celery salad, 137 Apple dumpling, 143 Apple pie filling, 178-179 Apple-sauce cake, 168 Apple tapioca, 154 Apples, baked, 155 Apricot pie filling, 179 Apricot sauce, 165 Asparagus, 46 creamed, 108 creamed fresh, 108-109 on toast, fresh, 109 Bacon muffins, 125 Baked beans, 109 Banana cream cake, 168-169 Banana cream pie filling, 182-183 Banana salad, 137 Beans, 46 baked, 109 Beans, Lima, with green peppers and pimentos, 110 string, 110-111 Beef, 42-43 dried, on toast, 82 rib roast, 87 Beef à la mode, 81 Beets, 47 buttered, 111 Beverages for cafeteria menus, 13 for tea-room menus, 40, 41 list of, 56 recipes for, 187-190 Birds, veal, 95 Biscuits, baking-powder, 124 Blanc mange, chocolate, 157 date nut, 158-159 Blueberry pie filling, 179-180 Boiled salad dressing, 141 Bouillon, 73-74 Bran muffins, dark, 127 Bread, brown, 129 muffins, 125-127 nut, 129 quick, 48-49 rolls, 49, 125, 130-131 white, 131 yeast, 49 Bread for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for, 124-132 Bread pudding, 143-144 Breaded veal, 93-94 Brown Betty, 144 Brown bread, 129 Browned potatoes, 118 Buttered beets, 111 cabbage, 112 carrots, 112-113 and peas, 113 onions, 117 peas, 117-118 Butterscotch pie filling, 183 Cabbage, 47 buttered, 112 creamed, 112 in vinegar, 111 Cabbage salad, 134 Cafeteria, menus for, 11, 13-36 Cake, apple-sauce, 168 banana cream, 168-169 caramel, 170 chocolate, 170-171 chocolate cup, 171 orange and raisin cup, 173 spice, 173-174 white, 175 Cakes, list of, 54-55 recipes for, 168-178 Carrot and raisin salad, 134 Carrot plum pudding, 148 Carrots, 47 buttered, 112-113 and peas, 113 creamed, 113 Cauliflower, 47 Caramel Bavarian cream, 156 Caramel cake, 170 Caramel frosting, 176-177 Caramel tapioca, 156 Celery, 46 creamed, 114 Chart of foods, seasonal, 57-59 Cheese dishes, 45 Cheese fondue, 102 Chicken, 44 Chicken à la king, 89 Chicken and biscuit, 88 Chicken croquettes, 89-90 Chicken salad, 140 Chicken soup, 74 Chocolate, hot, 189 Chocolate blanc mange, 157 Chocolate bread pudding, 144-145 Chocolate cake, 170-171 Chocolate cup cakes, 171 Chocolate filling, 175-176 Chocolate frosting, 177 Chocolate icing, 177 Chocolate pie filling, 184 Chocolate pudding, 157 Chocolate rice pudding, 151 Chocolate sauce, 152 Chocolate soufflé, 145 Chops, breaded pork, 91-92 pork, with dressing, 92 Cocktails, fruit, 160 oyster, 99 Codfish, 44 balls, 97-98 Coffee, urn, 189-190 Color in food, 9 Combinations of food, 59-61 Combination vegetable salad, 135 Cookies, fruit oatmeal crumb, 171-172 sugar, 174 Corn, 46 scalloped, 115 Corned beef hash, 81-82 Corn-meal muffins, 126 Corn pudding, 114 Cornstarch pudding, 158 Corn with green peppers and pimentos, 115 Cost in menu-making, 6 Cottage cheese croquettes, 102-103 Cottage cheese salad with celery and green peppers, 138-139 Cottage cheese salads, 51 Cottage cheese sandwich filling, 132 Cottage pudding, 145-146 Cranberry and raisin pie filling, 180 Cranberry jelly, 166 Cranberry sauce, 166 Creamed asparagus, 108-109 cabbage, 112 carrots, 113 celery, 114 onions, 117 peas, 118 potatoes, 119 Cream filling, 176 Cream of celery soup, 76-77 Cream of corn soup, 77 Cream of Lima bean soup, 77-78 Cream of pea soup, 78 Cream of spinach soup, 78-79 Cream of tomato soup, 79 Cream pie filling, 184-185 Cream soup, 42 Croquettes, chicken, 89-90 cottage cheese, 102-103 meat, 83 rice, 122 Crumb muffins, 126-127 Custard, baked, 155 Custard pie filling, 185 Custard sauce, 153 Cutlets, egg, 105 Date nut blanc mange, 158-159 Date torte, 159 Deviled egg salad, 139-140 Desserts, list of, 51-56 for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for cold, 154-165 recipes for hot, 143-154 Dietetic principles in menus, 1, 3, 5 Dressings for salad, boiled, 141 French, 141 mayonnaise, 142 Thousand Island, 142 Dried beef on toast, creamed, 82 Dried peach pie filling, 180 Dried peach sauce, 166-167 Egg cutlets, 105 Egg hard sauce, 153 Egg sandwich filling, 132-133 Eggplant, 47 fried, 116 Eggs, 45 Eggs and ham, scrambled, 105 Equipment for preparing menus, 5, 6 Fig tapioca, 159-160 Filling, apple pie, 178-179 apricot pie, 179 banana cream pie, 182-183 blueberry pie, 179-180 butterscotch pie, 183 chocolate, 175-176 chocolate pie, 184 cranberry and raisin pie, 180 cream, 176 cream pie, 184-185 custard pie, 185 dried peach pie, 180 gooseberry and raisin pie, 181 lemon, 176 lemon pie, 185-186 loganberry pie, 181-182 pineapple pie, 186 pumpkin pie, 187 rhubarb pie, 182 Fillings for cakes, 168-178 for pies, 178-187 for sandwiches, 132-134 for shortcake, 149-150, 150-151 Fish, list of, 44 recipes for, 97-102 Fish salads, 51 Flavor of food, 10 Form of service, 4, 7 Forms for special dinners, 70-72 meat order, 66-67 menu, 67-69 use of printed, 66 French fried potatoes, 119 French salad dressing, 141 Fried salmon, 100 oysters, 99 Fritters, 146 Frostings, caramel, 176-177 chocolate, 177 white, 177-178 Fruit cobbler, 146-147 Fruit cocktail, 160 Fruit gelatin, 160-161 Fruit oatmeal crumb cookies, 171-172 Fruit punch, 187-188 Fruit salad, 138 Fruit salads, list of, 51 Fruit sandwich filling, 133 Fruit sauces, 53 recipes for, 165-167 Fruit whip, 161 Garnishes, 63-65 Ginger-ale lemonade, 188 Gingerbread, 172 Glazed sweet potatoes, 121 Gooseberry and raisin pie filling, 181 Graham muffins, 127 Grapefruit salad, 138 Grapenut pudding, 147-148 Halibut, 44 fried, 98 Ham, baked, 91 Hamburg balls, 82 Ham sandwich filling, 133-134 Hard sauce, 153-154 Hash, 83 corned beef, 81-82 Hearts, breaded veal, 94 veal in casserole, 95-96 Hominy, 47 Ice creams, 53-54 Ices, 54 Lamb, 43 roast, 90 Left-overs, 14 utilization of, 6-7, 61-62, 73 Lemonade, 188 ginger-ale, 188 Lemon filling, 176 Lemon pie filling, 185-186 Lemon sauce, 154 Liver and bacon, 96-97 Lobster salad, 140 Loganberry pie filling, 181-182 Macaroni, 47 Macaroni and cheese, 103 Maple nut mold, 161-162 Mashed potatoes, 119-120 rutabagas, 122-123 Mayonnaise dressing, 142 Measures, use of, 73 Meat croquettes, 83 Meat dishes, miscellaneous, 45 Meat for cafeteria menu, 11 for tea-room menu, 37, 39, 40, 41 Meat loaf, 84 with tomato and celery, 84-85 Meat order form, 66-67 Meat pie, 85 with dressing, 86 Meat salads, 51 Meat stew, 86 Meat substitutes, 45 recipes for, 102-106 Meats, list of, 42-44 recipes for, 81-97 Menu form, 67-69 Menu planning, 1-7, 13 charts and lists for, 42-62 consideration of patrons in, 2 dietetic principles in, 1, 3, 5 equipment in, 5, 6 for an institution, 1-2, 3, 4, 5, 6 for a school lunch, 2 left-overs in, 6-7 variety of food in, 3, 4, 5 Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35 dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36 lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37 standard cafeteria, 11 tea-room, 36-41 thirty days' menus for cafeteria, 13-36 Mousse, 53 Muffins, bacon, 125 corn-meal, 126 crumb, 126-127 dark bran, 127 graham, 127 plain, 128 raised, 127 Mustard sauce, 106 Mutton, 43 Noodle soup, 75 Norwegian prune pudding, 162-163 Nut bread, 129 Odor of food, 9 Old-fashioned baked rice pudding, 151-152 Onions, 47 buttered, 117 creamed, 117 Orange and raisin cup cakes, 173 Oyster cocktail, 99 Oyster stew, 80 Oysters, 44 fried, 99 scalloped, 100 Palatability of food, 8 Parsley buttered potatoes, 120 Parsnips, 48 Peanut butter soup, 80 Peas, 48 buttered, 117-118 creamed, 118 Peppers, 48 Pie crust, 178 Pie fillings, 178-179 Pie, meat, 85 with dressing, 86 Washington, 174-175 Pies, one-crust, 56 two-crust, 55-56 Pineapple pie filling, 186 Pineapple pudding, 162-163 Pineapple tapioca pudding, 163-164 Pork, 43 roast, 92-93 Pork chops breaded, 91-92 with dressing, 92 Potato salad, 135 Potatoes, 45-46 browned, 118 creamed, 119 French fried, 119 glazed sweet, 121 mashed, 119-120 parsley buttered, 120 scalloped, 120-121 stuffed baked, 121 Potatoes for cafeteria menu, 12 Prune and cottage cheese salad, 139 Prunecot filling for shortcake, 149-150 Prune gelatin, 163 Prune pudding, 149 Prune sauce, 167 Pudding, bread, 143-144 carrot plum, 148 chocolate, 157 chocolate bread, 144-145 chocolate rice, 151 cold, 52-53 corn, 114 cornstarch, 158 cottage, 145-146 grapenut, 147-148 hot, 51-52 Norwegian prune, 162 old-fashioned baked rice, 151-152 pineapple, 162-163 pineapple tapioca, 163-164 prune, 149 snow, 164-165 steamed molasses, 148-149 Pumpkin pie filling, 187 Punch, fruit, 187-188 Quality of food, 8 Quick bread, 48-49 Raised muffins, 127 Raisin tapioca, 164 Recipes, 73-190 Rhubarb, baked, 167 Rhubarb pie filling, 182 Rib roast of beef, 87 Rice, 48 Rice and cheese, 104 Rice and nut loaf, 104 Rice croquettes, 122 Rice with hard sauce, 152 Rolls, 49 baking-powder cinnamon, 125 cinnamon, 130 Parker house, 130-131 Rutabagas, 48 mashed, 122-123 Salad, apple and celery, 137 banana, 137 cabbage, 134 carrot and raisin, 134 chicken, 140 combination vegetable, 135 cottage cheese, 51 with celery and green peppers, 138-139 deviled egg, 139-140 fish, 51 fruit, 51, 138 grapefruit, 138 lobster, 140 meat, 51 potato, 135 prune and cottage cheese, 139 tomato jelly, 136 vegetable, 50 gelatin, 136-137 Salad dressings, 142-145 Salads for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 50-51 recipes for, 132-142 Salmon, 44 fried, 100 scalloped, 101 Salmon loaf, 101 Sandwiches for tea-room menus, 40, 41 list of, 49-50 recipes for, 132-134 Sausage, 93 Sauces, apricot, 165 chocolate, 152 cranberry, 166 custard, 153 dessert, 152-154 dried peach, 166-167 egg, hard, 153 fruit, 53, 165-167 hard, 153-154 lemon, 154 meat, 106-108 mustard, 106 prune, 167 tartare, 106-107 tomato, 107 white, 107-108 Scalloped corn, 115 potatoes, 120-121 oysters, 100 salmon, 101 tomatoes, 123-124 Scrambled eggs and ham, 105 Sequence of foods in menus, 3 Servings, size of, 8 arrangement of, 9 Shapes of food, 9 Sherbets, 54 Shortcake, 150 prunecot filling for, 149-150 strawberry filling for, 150 Snow pudding, 164-165 Soups, recipes for, 73-80 bouillon, 73-74 chicken, 74 cream, 42 cream of celery, 76-77 cream of corn, 77 cream of Lima bean, 77-78 cream of pea, 78 cream of spinach, 78-79 cream of tomato, 79 noodle, 75 oyster stew, 80 peanut butter, 80 stock, 42 tomato rice, 75-76 vegetable, 76 Soups for tea-room menus, 37, 39, 40, 41 Spaghetti, 47 Spice cake, 173-174 Spinach, 48 Spinach and egg, 123 Squash, 48 Steak, Swiss, 87 Steamed molasses pudding, 148-149 Stewed tomatoes, 124 Stews, meat, 86-87 oyster, 80 Stock soups, 42 Strawberry shortcake filling, 150 Stuffed baked potatoes, 121 Succotash, 116 Sugar cookies, 174 Sweetbreads, 96 Swiss steak, 87 Table of weights and their approximate measures, 191-194 Tapioca cream, 165 Tartare sauce, 106-107 Tea rooms, menus for, 36-41 Temperature of food, 9 Thousand Island salad dressing, 142 Tomato jelly salad, 136 Tomato rice soup, 75-76 Tomato sauce, 107 Tomatoes, 48 scalloped, 123-124 stewed, 124 Trout, 44 Turnips, 48 Variety of food, 3, 4, 5, 10 Veal, 43-44 breaded, 93-94 roast, 94 Veal birds, 95 Veal hearts, breaded, 94 en casserole, 95-96 Vegetable gelatin salad, 136 Vegetable salads, 50-51 combination, 135 Vegetable soup, 76 Vegetables for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 45-48 recipes for, 108-124 Washington pie, 174-175 Weiners, 88 White breads, 131 White cake, 175 White frosting, 177-178 White sauce, 107-108 Whitefish, 44 Yeast breads, 49 
39550	----	Transcriber's Note: Inconsistent hyphenation, accents, capitalization and spelling in the original text have been preserved. Obvious punctuation and spelling errors have been corrected. Page number and spelling inconsistencies between the index and the text have been corrected to agree with the text. Italic text is denoted by _underscores_ and bold text by =equal signs=. Page 235: word missing before "in a wine glassful" Page 119: Same recipe called Beef Montpasson and Beef Montbasson [Illustration: Victor Hirtzler] The Hotel St. Francis Cook Book By Victor Hirtzler Former Chef of Hotel St. Francis San Francisco Published by THE HOTEL MONTHLY PRESS JOHN WILLY, Inc. 950 Merchandise Mart CHICAGO 54 PRINTED IN U. S. A. Copyright 1919, by Victor Hirtzler. Printed and Bound in U. S. A. PREFACE In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world. I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering. I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible. VICTOR HIRTZLER. JANUARY 1 BREAKFAST Sliced oranges Farina with cream Calf's liver and bacon Lyonnaise potatoes Rolls Coffee LUNCHEON Eggs Oriental Tripe and potatoes, family style Cold ham and tongue Celery root, field and beet salad Port de Salut cheese Crackers Coffee DINNER Consommé d'Orleans Boiled whitefish, Netherland sauce Squab pot pie, à l'Anglaise Lettuce and tomatoes, mayonnaise Savarin Montmorency Demi tasse =Eggs Oriental.= Put on a plate one slice of tomato fried in butter, on top of the tomato place six slices of cucumber simmered in butter and well seasoned, on top of that one poached egg, and cover with sauce Hollandaise. =Tripe and potatoes, family style.= Slice the white ends of six leeks very fine, put in sauce pan with four ounces of butter and simmer for five minutes. Then add a scant spoonful of flour and simmer again. Then add one pound of tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced fine, some chopped parsley, salt and pepper, and one-half glass of white wine. Cover and cook for an hour, or until all is soft. =Boiled whitefish, Netherland style.= Boil, and serve on napkin with small boiled potatoes, lemon and parsley. Serve melted butter separate. =Squab pot pie, à l'Anglaise.= Roast the squabs and cut in two. Fry a thin slice of fillet of beef on both sides, over a quick fire, in melted butter. Put both in a pie dish with a chopped shallot that was merely heated with the fillet, six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little chopped parsley, and some flour gravy made from the roasted squab juice, and well seasoned with a little Worcestershire sauce. Cover with pie dough and bake for twenty minutes. This is for an individual pie; make in the same proportions for à large pie. =Lemon water ice.= One quart of water, one pound of sugar, and four lemons. Dissolve the sugar in the water, add the rinds of two lemons and the juice of four lemons. Strain and freeze. =Orange water ice.= One quart of water, one pound of sugar, three oranges and one lemon. Melt the sugar in the water, add the juice of the oranges and the lemon, and one drop of coloring. Strain and freeze. =Strawberry water ice.= One-half pound of sugar, one pint of water, one pint of strawberry pulp, the juice of one lemon, and coloring. Strain and freeze. =Raspberry water ice.= Same directions as for strawberry water ice. Use raspberry pulp instead. =Cantaloupe water ice.= Add to one quart of cantaloupe pulp the juice of three lemons and a half pound of sugar. Pass through a fine sieve and freeze. JANUARY 2 BREAKFAST Grape nuts with cream Kippered herring Rolls Coffee LUNCHEON Omelet with oysters Perch sauté, meunière Browned hashed potatoes Lobster salad with anchovies Floating island Napoleon cake Coffee DINNER Little Neck clams Codfish chowder Planked shad and roe Artichokes au gratin Hearts of romaine, Roquefort dressing Peach Melba Caroline cakes Coffee =Omelet with oysters.= Parboil six oysters, add one spoonful of cream sauce and season well. Make the omelet, and before turning over on platter place the oysters in the center. Serve with light cream around the omelet. =Perch sauté, meunière.= Season the fish well with salt and pepper, roll in flour, put in frying pan and cook with butter. When done, put fish on platter, and put a fresh piece of butter in pan, over fire, and allow to become hazelnut color. Pour the butter and the juice of a lemon over the fish, sprinkle with chopped parsley, and garnish with quartered lemons and parsley in branches. =Browned hashed potatoes.= Hash three cold boiled potatoes. Melt three ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry evenly. When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top. Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley. =Lobster salad.= Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for a half hour, then add one cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad bowl, the lobster salad on top, a few nice lettuce leaves around the sides, cover the salad again with mayonnaise, and decorate with hard-boiled eggs, beets and olives. =Lobster salad with anchovies.= Same as above. Decorate with fillets of anchovies. =Floating island.= Beat the whites of six eggs very stiff, add six ounces of powdered sugar and the inside of a vanilla bean. Mix well. Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk. Dip the spoon in hot water each time so the meringue will not stick. Take off the fire and let stand for a few minutes, turning the floating eggs several times. Then take out of the milk and dress on napkin to cool. Boil the milk again and bind with the yolks of two eggs, strain and cool. Put the sauce in a bowl, or deep dish, and float the "islands" on top. Serve very cold. JANUARY 3 BREAKFAST Orange Juice Waffles and honey Chocolate and whipped cream LUNCHEON Chicken salad, Victor Rolls Coffee DINNER Potage Normande Fillet of turbot, Daumont Sirloin of beef, Clermont Endives salad Rolled oats pudding Coffee =Chicken salad, Victor.= Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil. Mix well and serve on lettuce leaves. =Potage Normande.= Velouté with Julienne of carrots and turnips. =Fillet of turbot, Daumont.= Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mushrooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over the fish add two ounces of sweet butter and the juice of one lemon. =Sirloin of beef, Clermont.= Roast sirloin of beef, sauce Madère, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage. =Boiled chestnuts.= Cut the chestnut shells with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water. Boil slowly so they will remain whole when done. Use for garnishing, stuffing, etc. =Tomatoes stuffed with chestnuts.= Peel four nice fresh tomatoes, cut off the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece of butter on top, and put in oven for five minutes. Serve as a garnish, or as an entrée with Madeira sauce. =Boiled cabbage.= Cut a head of cabbage in four, trim and wash well. Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham, or ham bone, and simmer till soft. Remove the ham or bone and prepare the cabbage with cream, or any other style. For stuffing onions, cut the cabbage up, add a little butter, and season with salt and pepper. =Stuffed onions with cabbage.= Peel four large Bermuda or Spanish onions. Boil them in salt water until nearly done, then remove from the fire and allow to cool. Take out the inside and fill with cabbage prepared as above. Put the stuffed onions on a buttered dish with a piece of butter on top, and bake in oven. JANUARY 4 BREAKFAST Hothouse raspberries with cream Baked beans, Boston style Brown bread Coffee LUNCHEON Canapé of fresh caviar Consommé Julienne Boiled Salmon, sauce Princess Corned beef hash with poached eggs Escarole salad French pastry Coffee DINNER Lynn Haven oysters Strained chicken okra, in cups Cheese straws Salted English walnuts Fillet of sole, Gasser Stuffed capon, St. Antoine Asparagus Hollandaise Gauffrette potatoes Season salad Coupe St. Jacques Assorted cakes Coffee =Consommé Julienne.= The word "Julienne" is a common kitchen term, signifying cut in slender strips, or match shape. For consommé garnish cut "Julienne" style one carrot, one turnip, one leek, a small piece of celery, four leaves of cabbage, and one-half of an onion. Season with a spoonful of salt, and one-half teaspoonful of sugar. Mix well. Put in a well-buttered casserole, cover with buttered paper and the casserole cover, put in oven moderately hot, and allow to simmer slowly. Turn occasionally, using a fork to avoid breaking the vegetables. They should simmer without adding liquid, but should they be too dry, a half cup of consommé may be added. Cook until soft, and drain on a sieve so all the juice will run off. Combine with two quarts of consommé, and before serving add a few peas and some chervil. =Fillet of sole, Gasser.= Put four fillets of sole in cold milk seasoned with salt and pepper, and leave for four hours. Then wrap around raw potatoes, cut like a cork, and about three inches long. Let one side extend over the potato, and fasten with a toothpick. Fry slowly in swimming lard until golden brown, then take out, remove the toothpick, push out the potato, and fill the center of the sole with a very thick filling composed of two-thirds Béarnaise sauce and one-third of reduced tomato sauce. Serve on napkin with fried parsley, and tomato sauce, separate. =Boiled salmon, sauce Princess.= Boil the salmon, serve the sauce separate. Make the sauce as follows: One pint of Hollandaise sauce, one spoonful of meat extract, and twelve parboiled oysters, thoroughly mixed. =Stuffed capon, St. Antoine.= Season the capon well, both inside and out, and put in ice box. Prepare a stuffing as follows: The bread crumbs made from a five-cent loaf of bread, twelve whole boiled chestnuts, three boiled fresh, or canned, apricots, six stewed prunes, three boiled, or canned, pears, and two peaches. Put in a bowl, add an egg and one gill of brandy, and mix well. Fill the capon, wrap a piece of fat pork around it, and put in roasting pan with a carrot, onion, bouquet garni, and three ounces of butter. Put in oven and roast slowly, basting continually until done. Remove the capon to a platter and take off the fat pork. Return the pan to fire and bring to a boil. When the fat is clear drain it off and add to the pan one-half cup of bouillon and one cup of brown gravy. Season, boil, strain and pour over the capon. Garnish with watercress. JANUARY 5 BREAKFAST Baked apples with cream Fried hominy Maple syrup Coffee LUNCHEON Shirred eggs, Mornay Fried smelts, Tartar Broiled spareribs and sauerkraut Plain boiled potatoes American cheese and crackers Coffee DINNER Potage Marquis Celery Stuffed lobster Boiled beef, sauce piquante Maître d'hôtel potatoes Brussels sprouts and chestnuts Spinach, English style Savarin Mirabelle Coffee =Shirred eggs, Mornay.= Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover the eggs with sauce Mornay, sprinkle with grated cheese and bake in oven. =Potage Marquis.= Cream of rice with breast of boiled chicken cut in small squares. =Stuffed lobster.= Prepare the lobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbs mixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley. =Maître d'hôtel potatoes.= Peel and slice two boiled potatoes and put in pan. Season with salt and pepper, cover with thick cream, and boil for a few minutes. Then add two ounces of sweet butter and mix well, being careful not to break the potatoes. Just before serving add the juice of one-half lemon and some chopped parsley. =Boiled Brussels sprouts.= Clean and wash the sprouts, boil in salt water till soft. Drain and cool. Be careful that the sprouts remain whole. =Brussels sprouts with chestnuts.= Melt three ounces of butter in pan, add two cups of fresh-boiled sprouts, season with salt and pepper, and fry for a few minutes. Then add a cup of fresh-boiled chestnuts, mix well, and serve with a sprinkle of parsley on top. =Boiled spinach.= Clean the spinach and wash in four or five waters, as it is difficult to remove the sand. It is sometimes necessary to wash as many as ten times to remove it all. Put a gallon of water and a handful of salt in a pot and bring to the boiling point. Add the spinach, and boil over a very hot fire, so it will remain green. It will require from five to ten minutes, depending upon the tenderness of the spinach. Drain off water and serve plain. Or, cool with cold water, press dry with the hand, and prepare as desired. =Spinach, English style.= Add a small piece of butter to plain spinach. JANUARY 6 BREAKFAST Sliced pineapple Waffles Honey in comb Rolls Coffee LUNCHEON Croquettes Liviannienne Eggs Beaujolais Camembert cheese and crackers Coffee DINNER Potage Victoria Bass, Provençale Stuffed lamb chops, Maréchal Curried Lima beans Château potatoes Lettuce salad Nectarine ice cream Assorted cakes Coffee =Croquettes Liviannienne.= Mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat. Cool and form in small croquettes, roll in chopped yolks of hard-boiled eggs mixed with chopped parsley. =Eggs Beaujolais.= Poached eggs on toast covered with sauce Colbert. =Potage Victoria.= Half velouté of chicken and half purée of tomatoes. Garnish with turnip cut in small squares, string beans cut in half-inch lengths, and a few peas. =Bass, Provençale.= Split a bass, remove the bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it. =Stuffed lamb chops, Maréchal.= Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe Jan. 11.) =Macedoine water ice.= Two pounds of sugar, three quarts of water, and six lemons. Dissolve the sugar in the water, add the rind of four lemons and the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind in season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sugar and kirschwasser, and leave for an hour. This will prevent the fruit from freezing too hard. =Normandie water ice.= Two pounds of sugar, two quarts of water, and the juice of six lemons. Mix together, add one quart of crabapple pulp and one gill of cognac. Freeze. =Curried Lima beans.= Put some boiled Lima beans in a sauce pan and cover with well seasoned curry sauce. Before serving add a small piece of fresh butter and some chopped parsley. JANUARY 7 BREAKFAST Stewed rhubarb Boiled eggs Dry toast Coffee LUNCHEON Consommé favorite Broiled shad roe, maître d'hôtel Mirabeau salad Lemon pie Coffee DINNER Potage à l'Anglaise Fillet of flounder, Meissonier Chicken, Valencienne Jets de houblons Sybil potatoes Hearts of romaine Macédoine water ice Lady fingers Coffee =Consommé favorite.= Garnish the consommé with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of à large olive. Teaspoons may be used to form the dumplings. =Broiled shad roe, maître d'hôtel.= Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maître d'hôtel sauce, and garnish with quartered lemon and parsley. =Mirabeau salad.= Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive cut in strips, in the middle. =Potage à l'Anglaise.= Put in vessel two pounds of lean mutton, and one pound of barley. Cover with water, season with salt, add a bouquet garni, and boil for two hours. Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper. =Fillet of flounder, Meissonier.= Cook the fillets in white wine. Make a white wine sauce and add a Julienne of vegetables, and pour over the fish before serving. =Chicken, Valencienne.= Salt and pepper a jointed chicken and sauté in pan with butter. Put on platter and serve with suprême with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size. Garnish with heart-shaped fried crusts of bread. =Coupe St. Jacques.= Slice some fresh fruits, such as oranges, pineapple, pears and bananas, and add all fresh berries in season. Put in a bowl with one-quarter pound of sugar, and a small glass of kirschwasser and of maraschino. Let stand for about two hours. Then fill coupe glasses about half full with the fruit, and fill the remainder with two kinds of water ice, raspberry and lemon. Smooth the top with a knife, and decorate with some of the fruit used for filling. JANUARY 8 BREAKFAST Baked apples Scrambled eggs with parsley Rolls Coffee LUNCHEON Hors d'oeuvres variés Pilaff à la Turc Pont l'Évêque cheese Crackers Fruit Coffee DINNER Potage Quirinal Fillet of sole, Normande Squab en compote Artichoke Hollandaise Peach ice cream Pound cake Coffee =Risotto.= In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done. Then stir in one pound of rice, and put in oven for five minutes. Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes. Add a half cup of grated cheese before serving. =Pilaff à la Turc.= Make a ring of risotto on a round platter, and in center put some well-seasoned chickens' livers, sauté au Madère. =Potage Quirinal.= Make in the same manner as purée of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper. =Fillet of sole, Normande.= Cook the fillets "au vin blanc." Garnish individually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut a fillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole. =Peach ice cream.= One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract. Put the milk and one-half of the sugar on the fire to boil. Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs. Remove from the fire, add the cream, pulp and extract, and freeze. =Banana ice cream.= Same as the above, except substitute the pulp of six bananas and extract, in place of the peach pulp. =Pineapple ice cream.= Add one pint of finely cut pineapple instead of the peach pulp. =Hazelnut ice cream.= Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp. =Raspberry ice cream.= Use one pint of raspberry pulp in place of the peach pulp. JANUARY 9 BREAKFAST Preserved figs with cream Waffles Coffee LUNCHEON Omelet with soft clams Ripe olives Broiled Spanish mackerel, fine herbs Hollandaise potatoes Cucumber salad German huckleberry pie Coffee DINNER Bisque of California oysters Salted pecans Frogs' legs, Michels Roast pheasant, bread sauce and bread crumbs Compote of spiced peaches Sweet potatoes, southern style Asparagus, Polonaise Banana ice cream Lady fingers Coffee =Omelet with soft clams.= Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of butter, and heat through. Mix with two spoonsful of cream sauce. Make an omelet, and garnish with the clams in cream. =Broiled Spanish Mackerel, aux fines herbes.= Season the mackerel with salt and pepper, roll in oil, and broil. Prepare a maître d'hôtel sauce with chopped chervil and chives, and pour over the fish. Garnish with quartered lemon and parsley in branches. =Cucumber salad.= Slice some iced cucumbers and serve with French dressing. Or: Slice a cucumber and put in salad bowl, salt well and let stand for an hour, then squeeze the salt water out gently, and use dressing desired, as French dressing, Thousand Island dressing, etc. Or: Slice the cucumbers, cover with very thick cream, season with salt and paprika, and just before serving add the juice of one lemon. =Bisque of California oysters.= Put one pint of California oysters, with their juice, in a pot and bring to the boiling point. Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes. Remove the bouquet garni, strain the broth through a fine sieve and return to the pot. Heat a pint of cream and strain into the soup, add three ounces of sweet butter, and season to taste. =Roast pheasant.= Pheasant should be kept one week to season, before cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken. Serve bread sauce and fried bread crumbs separate. =Bread sauce.= Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove the onion, add a piece of butter the size of a walnut, and season with Cayenne pepper. =Bread crumbs.= Put in frying pan three ounces of butter and three-quarters of a cup of fresh bread crumbs, and fry until brown. Then drain off the butter and serve the dry crumbs in a sauce boat. JANUARY 10 BREAKFAST Oatmeal with cream Rolls Coffee LUNCHEON Oysters Yaquino Cold assorted meats Potato salad Brie cheese and crackers Oolong tea DINNER Potage Grande Mère Cold goosebreast with jelly Fillet of sole, royale Plain potted squab chicken Potatoes à la Reine Stuffed fresh mushrooms Hearts of romaine salad Pineapple ice cream Assorted cakes Coffee =Oysters Yaquino.= Season one dozen oysters on the deep shell, with salt and paprika, put on each a piece of butter and some chopped chives. Place in oven, bake, and serve very hot. =Potage Grande Mère.= Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve. =Fillet of sole, royale.= Same as fillet of sole, Joinville. =Potted squab chicken.= Prepare the chicken as for roasting. Season well, and put a small piece of fresh butter in each. Place in a sauté pan with butter and a piece of onion, brown well, basting from time to time. When almost done drain off the butter, add a cup of stock and a little brown gravy, and finish roasting. Strain the gravy over the chicken when serving. Serve in a casserole. =Potatoes à la Reine.= Mix well, one cup of boiling water, one ounce of butter, and a half cup of flour; cool a little, and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve, season with salt and a little grated nutmeg. Take up, with a spoon, in pieces the size of an egg, and drop one by one in warm swimming lard, heating gradually, so the potato will have time to swell (souffle), before becoming a golden brown color. When done, salt, and serve on napkin. =D'Uxelles.= Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of ham cut in small dices. Simmer for five minutes. Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes; then add one-half glass of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes. Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley. D'Uxelles is used for garnishing in many ways. =Stuffed fresh mushrooms.= Cut the stems from six fresh mushrooms, wash the heads well, season with salt and pepper, and fill with D'Uxelles. Place on a buttered dish, sprinkle with grated cheese, put a piece of butter on the top of each, and bake in a moderate oven. JANUARY 11 BREAKFAST Grapefruit juice Pettijohns with cream Crescents Cocoa LUNCHEON Pancake Molosol Scotch consommé Sweetbread patties with cream Meringue glacée with raspberries Coffee DINNER Blue Points on shell Potage Bagration Celery. Ripe olives Paupiette of flounder, Bignon Roast ribs of beef Anna potatoes New peas Escarole salad Bavarois au chocolat Assorted cakes Coffee =Pancake Molosol.= Spread some very thin French pancakes with fresh Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, garnished with leaves of lettuce filled with chopped onions, quartered lemons, and parsley in branches. The pancakes must be fresh. =Scotch consommé.= Boil a piece of mutton very slowly in consommé. When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley. =Sweetbread patties with cream.= Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter. Add a little cream and cream sauce, season with salt and Cayenne pepper, boil for ten minutes. Have some hot patty shells, and fill. =Potage Bagration.= Add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in length. =Paupiette of flounder, Bignon.= Stuff some fillets with fish force meat. Bread, and fry. Serve tomato sauce separate. =Fish force meat.= Quarter pound trimmings of fish chopped fine, passed through sieve, and add one yolk of egg and a tablespoonful of cream. Salt and pepper. =Veal force meat.= Quarter pound raw veal chopped fine, passed through sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of cream. =Chicken force meat.= Quarter pound raw chicken meat, chopped fine, and passed through sieve. Add one yolk of egg and a tablespoonful of cream. Salt and white pepper. =Anna potatoes.= Peel some potatoes to a round shape, about the size of a dollar, and slice very thin, like Saratoga chips. Season with salt and pepper. Melt some butter in a round mould or hot frying pan, and lay the potatoes around the bottom; add layer upon layer until they are about two inches in height. Put some melted butter over them, and bake in a moderate oven for about a half hour. Drain off the butter and turn out upon a napkin on a platter. =Meringue glacée, with raspberries.= Fill meringue shells with raspberry ice cream and garnish with fresh raspberries. JANUARY 12 BREAKFAST Stewed prunes Boiled eggs Dry toast Coffee LUNCHEON Eggs Mirabeau Hasenpfeffer (hare stew) Noodles Coffee éclairs Rolls Tea DINNER Consommé d'Artagnan Pickles New England boiled dinner Apple pie Coffee =Eggs Mirabeau.= Place some stuffed eggs in a buttered shirred egg dish, cover with cream sauce, and bake in oven. =Hasenpfeffer (hare stew).= Cut up a hare in three-inch pieces. Save the blood and liver in separate dish. Put the cut up meat in an earthen pot and cover with one-half claret, or white wine, and one-half water. Add one sliced carrot, one sliced onion, a bouquet garni with plenty of thyme in it, salt, and a spoonful of whole black peppers. Let stand for forty-eight hours, then drain, strain the juice, and put the meat on a platter. Put in a pan on the stove one-half pound of butter; when hot add two heaping spoonsful of flour, and allow to become nice and yellow, stirring all the while to prevent its burning. Then add the pieces of hare and simmer for a few minutes; then add the juice and a glass of water or bouillon, bring to the boiling point, cover and let simmer slowly. Parboil and fry in butter one dozen small onions; also cut up one-half pound of salt pork in half-inch squares, and parboil and fry them. When stew is about three-quarters cooked, add the onions, pork, and a can of French mushrooms, and cook until done. Now chop the liver fine, mix with the blood, and stir into the stew just before removing from the fire. Do not let it boil after adding the liver. Season to taste, and serve with a sprinkle of chopped parsley. =Consommé d'Artagnan.= In the bottom of a buttered pan place one sliced carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one bay leaf, and some pepper berries. On top place three calf's feet, and simmer for a few minutes. Then add one-half glass of white wine and one-half glass of sherry, and three quarts of bouillon or stock. Clarify with the whites of six eggs, bringing to a boil slowly. Cook until the feet are soft. Strain the broth through cheese cloth, cut the calf's feet in small pieces and add to the consommé. =New England boiled dinner.= Put a shoulder of salt pork in a pot, cover with water, bring to a boil, and then allow to become cool. Then put the pork in a pot with five pounds of brisket of beef, cover with water, add a little salt, a bouquet garni, three whole turnips, three beets, three carrots and a small head of cabbage. Cook until the vegetables are soft, then remove, and continue cooking the meat until well done. Place the meat on a platter, slice, and place the vegetables around the meat; add some plain boiled potatoes, pour a little of the broth over all, and serve hot. JANUARY 13 BREAKFAST Stewed rhubarb Broiled finnan haddie Baked potatoes Rolls Coffee LUNCHEON Oyster stew Eggs Gambetta Mutton chops French fried potatoes String beans Camembert cheese and crackers Coffee DINNER Potage Venitienne Aiguillettes of bass, à la Russe Beef steak, Provençale Georgette potatoes Lettuce and tomato salad Fancy ice cream Assorted cakes Coffee =Oyster stew.= Put in a pot six oysters with their own juice, bring to the boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet butter, and salt. Serve crackers separate. =Eggs Gambetta.= Dip four cold poached eggs in some beaten eggs, then in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled calf's brains and sliced truffles, and serve with Madeira sauce. =Potage Venitienne.= Beat two spoonfuls of farina, two whole eggs and a half cup of milk together, stir into one quart of boiling consommé, and cook for twelve minutes. =Aiguillettes of bass, à la Russe.= Remove the skin from the fillets of bass, and cut in slices (aiguillettes) about one and one-half inches wide and five inches long. Place in a buttered pan, season with salt and pepper, place on each piece three or four round slices of cooked carrots, add half a glass of white wine, cover with buttered paper, and cook slowly. Add some finely cut chervil to some white wine sauce, and pour over the fish. =Beef steak, Provençale.= Cook a small sirloin steak sauté in butter, and season well. Cover one-half of the steak with Béarnaise sauce, and the other half with Béarnaise sauce mixed with a little puree of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around the steak. =Béarnaise sauce.= Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot. Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper. =Béarnaise tomatée.= One cup of thick puree of tomatoes mixed with two cups of Béarnaise sauce. =Choron sauce.= Same as Béarnaise tomatée. JANUARY 14 BREAKFAST Grapefruit juice Grape-nuts with cream Rolls Coffee LUNCHEON Barquette à l'aurore. Salmon steak with anchovies Baked potatoes Cheese cake Coffee DINNER Consommé crème de volaille Salted English walnuts Frogs' legs, sauté à sec Lamb chops, sauce Soubise Stewed tomatoes Brussels sprouts Hearts of romaine Meringue Chantilly Coffee =Barquette à l'aurore.= Small tartelettes filled with Italian salad and covered with pink mayonnaise sauce. =Italian salad.= Use equal parts of carrots, turnips, string beans, and roast beef cut in small squares, and of boiled peas. Season with salt, pepper, tarragon vinegar and olive oil, and garnish with beets and flageolet beans. =Pink mayonnaise.= Add to two cups of mayonnaise, one-half cup of cold purée of tomatoes. =Consommé crème de volaille.= Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler). When done, slice thin and serve in hot consommé. (See chicken force meat recipe Jan. 11.) =Cheese cake.= One and one-half pounds of cottage cheese, one-half pound of sugar, one-half pound of butter, the yolks of five eggs, one-half pint of milk, the whites of three eggs well beaten, and some vanilla extract. Mix the butter with the sugar, then the cheese, and the yolks of the eggs, one by one. Then add the milk, flour, and vanilla, and finally the beaten whites of eggs should be stirred in very slowly. Pour on pie dish or pan lined with a thin tartelette dough, and bake in a moderate oven. =Sauce Soubise.= Parboil six sliced onions, and then pour off the water. Put in vessel with cold water and salt, and boil till done. Drain off the water, pass the onions through a fine sieve, add one pint of cream sauce, mix well, and season with salt and Cayenne pepper. =Soubise (for stuffing crabs, etc.).= Slice a dozen onions, put in vessel with cold water and salt, bring to the boiling point, and allow to cool. Then put the onions in a well buttered casserole, add a half-pound of parboiled rice, a little salt, and two ounces of butter. Cover with a buttered paper and the casserole cover, put in oven and cook until soft. Then strain through a fine sieve; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs, season with salt and Cayenne pepper, and allow to cool. When cold mix with a spoon, and use as needed. JANUARY 15 BREAKFAST Broiled Yarmouth bloaters Lyonnaise potatoes Corn muffins Coffee LUNCHEON Grapefruit with cherries Scrambled eggs, Turbico Curried lamb with rice Chocolate éclairs Coffee DINNER Blue Point oysters Potage Marie Louise Salted hazelnuts Fillet of sole, Castelanne Squab en compote Spinach Endive salad, French dressing Coupe St. Jacques Assorted cakes Coffee =Scrambled eggs, Turbico.= Mix with six scrambled eggs one-half cup of Créole sauce. =Curried lamb with rice.= Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain the broth. Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain over the lamb, and serve with boiled rice. =Potage Marie Louise.= Mix one quart of purée of white beans with one pint of thick consommé tapioca. =Fillet of sole, Castelanne.= Put six fillets in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover, and bake in oven for ten minutes. Make on a round platter a border of boiled rice. Place the fillets in the center. Strain the fish broth, mix with Créole sauce, and pour over the fish, completely covering same. =Squab en compote.= Prepare four squab as for roasting, except the stuffing. Season well, and put in earthen pot with an onion, carrot, and two ounces of butter. Put in oven and roast well, basting continually so they will retain their juice. To a brown gravy, or sauce Madère, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms sautéed in butter, eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs. JANUARY 16 BREAKFAST Oatmeal with cream Boiled eggs Dry toast Chocolate LUNCHEON Clam broth in cups Broiled striped bass Vogeleier omelet Field salad Tartelette au Bar le Duc Coffee DINNER Consommé, de la mariée Boiled codfish, oyster sauce Roast ribs of beef Lima beans Potato croquettes Escarole and chicory salad Savarin Montmorency Coffee =Vogeleier omelet.= Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet. =Tartelette au Bar le Duc.= Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Duc jelly. Decorate with whipped cream. =Consommé de la mariée.= Boil one quart of consommé. Put the yolks of four eggs in a soup tureen and stir well, adding the consommé slowly. Season with a little Cayenne pepper. =Oyster sauce.= Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season. =Lima beans.= Boil the beans in salt water until soft, drain off, add sweet butter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley. =Peas in cream.= Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar. =Coupe oriental.= Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small glass of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe glasses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry or cherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form filé sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving. JANUARY 17 BREAKFAST Baked apples with cream Poached eggs on toast Puff paste crescents English breakfast tea LUNCHEON Pain mane Cold roast beef Fresh vegetable salad Roquefort cheese and crackers Coffee DINNER Potage Andalouse Ripe olives Fillet of Spanish mackerel, Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee =Pain mane.= Small dinner rolls, split, toasted, and filled with a purée of sweet-and-sour bananas, and garnished with pimentos. =Fresh vegetable salad.= For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired. =Potage Andalouse.= To velouté of beef add some cooked tapioca. =Fillet of Spanish mackerel, Montebello.= Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven. Dress on a platter, and cover with sauce Béarnaise tomatée. =Olivette potatoes.= Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some butter in a sauté pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the butter, and season with salt. =Sweet potatoes, rissolées.= Boil some small sweet potatoes. When done peel and put in a pan with butter, and roast until brown. Season with salt. JANUARY 18 BREAKFAST Baked beans, Boston style Brown bread Omelet with jelly Coffee LUNCHEON Hors d'oeuvres variés Consommé Impératrice Beef steak, Foch Gendarme potatoes Lettuce salad Meringue glacée au chocolat Coffee DINNER Oysters on half shell Crème Maintenon Queen olives Fillet of sole, Lord Curzon Stuffed goose, with chestnuts Apple sauce Sweet potatoes, rissolées Peas in cream Cold asparagus, mustard sauce Coupe Oriental Assorted cakes Coffee =Consommé Impératrice.= Consommé garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil. =Beef steak, Foch.= Use sirloin, tenderloin, or rump steak. Season well, and sauté in butter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy. =Meringue glacée au chocolat.= Fill two meringue shells with chocolate ice cream, place together, and decorate with whipped cream. =Crème Maintenon (soup).= Three parts crème à la Reine soup, and one part thick consommé Brunoise. =Fillet of sole, Lord Curzon.= Put six fillets in a buttered pan, season with salt and a teaspoonful of curry powder, add one-half glass of white wine, cover with buttered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in butter. Mix, season well, and pour over the fish. =Stuffed goose with chestnuts.= Clean a goose, and keep the liver and gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a spoonful of water and place in the oven. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter; save the grease for other purposes; and add to the pan one-half glass of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot. JANUARY 19 BREAKFAST Hothouse raspberries in cream Scrambled eggs with bacon Dry toast Coffee LUNCHEON Consommé in cups Ripe California olives Broiled fillet of sole, maître d'hôtel Cucumber salad Deviled turkeys' legs, with chow chow Mashed potatoes au gratin Brie cheese and crackers Coffee DINNER Potage gentilhomme Fish dumplings, cream sauce Small tenderloin steak, Florentine Romaine salad, Roquefort dressing English breakfast tea ice cream Assorted cakes Coffee =Deviled turkey's legs, with chow chow.= Use the legs from a boiled or roasted turkey. Season with salt and pepper, spread some French mustard all over the surface, roll in bread crumbs, and broil; or fry in pan with a piece of butter. When nice and brown dish up on platter, and garnish with large leaves of lettuce filled with chow chow. =Mashed potatoes au gratin.= Put some mashed potatoes in a buttered shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake until brown. =Potage gentilhomme.= Potato soup with Julienne of carrots. =Julienne.= Julienne is the term used in cooking for vegetables, or any kind of meat, etc., cut in long strips, like matches. Vegetable Julienne should be prepared and cooked as follows: Cut the vegetables in strips, add salt and a very little sugar, put in a well-buttered casserole, cover with buttered paper and the casserole cover. Put in oven and smother until soft. Turn gently once or twice, with a fork, so as not to break the vegetables. =Small tenderloin steak, Florentine.= Broiled tenderloin steak, with sauce Madere, or brown sauce. Garnish with risotto, and just before serving garnish the risotto with truffles, ham and tongue cut in small squares. =Roquefort dressing, for salads.= For four persons take four ounces of Roquefort cheese, put in salad bowl and mash well with a fork. Add one-half teaspoonful of salt, two pinches of ground black pepper, two tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix well and pour over the salad. If desired, one teaspoonful of Worcestershire sauce and a pinch of paprika may be added. =English breakfast tea ice cream.= Prepare in the same manner as vanilla ice cream. Before freezing add some strong tea made of one ounce of English breakfast tea and one cup of boiling water. JANUARY 20 BREAKFAST Stewed rhubarb Boiled eggs Buttered toast Coffee LUNCHEON Eggs Oudinot Fricassee of veal, with noodles Chocolate profiteroles Coffee DINNER Potage McDonald Lyon sausage Fried chicken, Maryland Cheese cake Coffee =Eggs Oudinot.= Put some stuffed eggs in a shirred egg dish, cover with cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small piece of butter on the top of each, and bake in oven until brown. =Fricassee of veal.= Cut five pounds of shoulder and breast of veal in pieces two and one-half inches square, put on fire in cold water, bring to the boiling point, and then cool. Put back in vessel, cover with water, add one carrot, one onion, a bouquet garni, a little salt, and boil until soft. Remove the vegetables and bouquet, and use the broth to make the fricassee sauce. Put in casserole on stove, six ounces of butter, when hot add three-quarters cup of flour, heat through, then add three pints of the veal broth, stir well and boil for ten minutes, then bind with the yolks of three eggs and a cup of cream. Season and strain the sauce over the pieces of veal. Allow to stand five minutes before serving. Noodles, spaghetti, or other paste, should be served, either separate or on the side of plate with the stew. =Noodle dough.= Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwasser, if desired. Mix well, roll out very thin, and then let the dough become nearly dry. Then cut in strips. Have a vessel on the fire, with about a gallon and a half of boiling water. Add the noodles, and boil for seven minutes over a quick fire, so they will not stick together. Drain off the water and pour two ounces of hot melted butter over the noodles. A little grated nutmeg may be added, if desired. Noodles, like macaroni, may be prepared in many ways. =Chocolate profiteroles.= Make some small cream puffs and fill with whipped cream. Place on a deep dish and cover with a sauce made of one pint of water, one-half pound of sugar, and three ounces of cocoa. Boil the water with the sugar, then add the cocoa and stir well. Boil for five minutes. =Potage McDonald.= Boil one calf's brains in chicken broth. Make one quart of cream of barley soup, and strain both together through a fine sieve. Put in vessel and add one ounce of sweet butter, and, when melted, serve. Do not let the soup boil after the two have been joined. =Fried chicken, Maryland.= Cut up a spring chicken, put in flour, then in eggs, and then in bread crumbs. Season with salt and pepper. Melt three ounces of butter in a frying pan, and when hot add the breaded chicken and fry until golden brown, but be careful not to burn it. It will require about twelve minutes for a young chicken. When done, put on platter with cream sauce over the bottom, and garnish with four corn fritters, four small potato croquettes the size of an ordinary cork, and four strips of fried bacon on top. JANUARY 21 BREAKFAST Preserved figs Oatmeal with cream Rolls Cocoa LUNCHEON Eggs Mery Roast fresh leg of pork, au jus Apple sauce Spinach Swiss cheese Crackers Coffee DINNER Petite marmite Radishes Boiled beef, horseradish sauce Boiled potatoes Pickled beets Apple Charlotte Coffee =Eggs Mery.= Scramble eight eggs, well seasoned. Just before they are done add one sliced truffle and two sliced pimentos. Serve in croustades. =Roast leg of fresh pork.= Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery. Season the leg of pork with salt and pepper, and a little sage, if desired. Put on top of the vegetables, and place in oven to roast. Baste well. When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract. Boil, strain, and season to taste. =Apple Charlotte.= Chop six peeled apples and fry in butter with one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon. Line a charlotte mould with slices of white bread cut as thin as possible, and buttered with fresh butter. Fill the mould with the fried apple and bake in oven for twenty-five minutes. Serve with brandy sauce. JANUARY 22 BREAKFAST Stewed prunes Pettijohns with cream Rolls Coffee LUNCHEON Canapé of fresh caviar Scrambled eggs with morilles Planked sirloin steak Romaine salad Camembert cheese Crackers Coffee DINNER Consommé Bretonne Lyon sausage Lobster Thermidor Noisettes of lamb, Cendrillon Peas au beurre Celery mayonnaise Apple water ice Cakes Coffee =Scrambled eggs with morilles.= Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, sauté in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones. =Planked sirloin steak.= Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maître d'hôtel sauce, and garnish with Parisian potatoes, parsley in branches, and quartered lemon. =Consommé Bretonne.= Make a Julienne of equal parts of celery, onions and leeks, and serve in consommé. =Lobster Thermidor.= Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the shell and cut in small squares. Then make a sauce as follows: Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter. Put some of the sauce in the bottom of the shells, put the lobster in the sauce, and pour the remainder over the top. Sprinkle with grated cheese, and bake in oven until brown. JANUARY 23 BREAKFAST Poached eggs on toast Broiled ham Rolls Ceylon tea LUNCHEON Mariniert herring Potato salad Lemon pie Coffee DINNER California oyster cocktails Bisque of crabs Ripe olives Frogs' legs, marinière Roast chicken, au jus Watercress salad Asparagus Hollandaise Peach Melba Carolines (cakes) Coffee =Bisque of crabs.= Take two large raw Pacific crabs and put in vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour. Then crack the shells and remove the meat. Use the meat for salad, an entrée dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a vessel put one-quarter pound of butter and the broken shell, and simmer. Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes. Then add one quart of cream sauce, boil again, and strain through a fine sieve. Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper, and just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces. =Cocktail sauce, for oysters (1)= One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon vinegar. =(2)= One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire sauce, and the juice of one lemon. =Oyster cocktail.= Use California oysters, Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass and mix with plenty of cocktail sauce. Set the glass in ice, and serve with lemons cut in half. =Frogs' legs, marinière.= Cut the hind legs of two dozen small frogs in two. Put in sauté pan with three ounces of butter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half glass of white wine and boil until nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top. JANUARY 24 BREAKFAST Preserved strawberries Finnan haddie in cream Baked potatoes Corn muffins Coffee LUNCHEON Eggs Chipolata Tripe à la mode de Caën Chocolate éclairs Coffee DINNER Consommé parfait Pimentos à l'huile Sand dabs, meunière Leg of lamb, Boulangère Chiffonade salad Rolled oats pudding Coffee =Eggs Chipolata.= Make some shirred eggs and garnish with sauce Madère, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages. =Consommé parfait.= To one pint of lukewarm consommé tapioca add four raw beaten eggs, put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consommé. =Pimentos à l'huile.= This is a plain hors d'oeuvres. Take a can of pimentos, drain off the juice, cut the pepper in four; place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley. =Leg of lamb, Boulangère.= Season a leg of lamb with salt and pepper, and rub with garlic and butter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of butter on top, put in oven, and baste the meat only. It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking. When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top. =Rolled oats pudding.= Boil one pint of milk with half of a split vanilla bean; add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes. Remove from the fire. Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well. Beat the whites very hard with a whip, and add to the batter lightly. Put in buttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes. Take out of mould and serve with vanilla cream sauce. =Vanilla cream sauce.= Boil one pint of milk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour. Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick. Then add one cup of cream, strain and serve. =Cream sauce (sweet--quick).= One pint of cream, two ounces of sugar, and some flavoring. Mix well, and serve hot or cold. JANUARY 25 BREAKFAST Oatmeal with cream Boiled eggs Dry toast Coffee LUNCHEON Hors d'oeuvres variés Clam broth in cups Cheese straws Broiled lamb chops French fried potatoes Cold artichokes, mustard sauce Apple pie Coffee DINNER Chicken okra Queen olives Fillet of sole, Rose Caron Vol au vent, Toulouse Roast saddle of venison Purée of chestnuts Peas au cerfeuil Sweet potatoes, Southern style Lettuce salad Omelette soufflé à la vanille Coffee =Fillet of sole, Rose Caron.= Skin the four fillets of one large sole and place on a buttered pan. Put on top of each, three slices of cooked lobster, season with salt and paprika, add one-half glass of white wine, cover with buttered paper, put in oven and cook for twelve minutes. Remove the fillets to a platter, taking care that the lobster does not fall off. To the gravy in the pan add one pint of white wine sauce and boil for ten minutes, then add two tablespoonsful of écrevisse butter, and strain the sauce over the fish. Heat in sherry wine sixteen slices of truffles, and put four on top of each fillet, after the sauce has been added. Garnish with fleurons. =Sweet potatoes, Southern style.= Peel and slice some boiled sweet potatoes and put in buttered shirred egg dishes, or pie plates. Add a little salt, molasses and maple syrup, sprinkle with powdered sugar, put some small bits of butter on top, and bake in oven until brown. =Vol au vent, or patty shells.= Take some puff paste, with six turns, and roll out to about one-quarter inch in thickness. With a round pastry cutter about three inches in diameter, cut the paste. Then moisten with egg, and with the tip of a small knife trace a ring on each patty about one-half inch from the edge. Bake in a hot oven for about twenty minutes. Take out of the oven and with the knife point lift off the center cover within the traced circle, and empty of the uncooked paste inside. =Garniture Toulouse.= Cut the garnishing to agree with the size of the patty. For the size described above cut in pieces about one-half inch square. For larger patties cut from an inch to an inch and a half square. Use the boiled breast of chicken, sweetbreads boiled in chicken broth, and French mushrooms in equal parts, one-half of a sliced truffle to each person, three chicken dumplings, teaspoon size cut in two, rooster kidneys and rooster combs. Mix well, and stew in a sauce Allemande made of chicken broth and well seasoned. Fill the hot patty shells and serve on platter, garnished with parsley in branches. JANUARY 26 BREAKFAST Waffles Honey in comb Coffee LUNCHEON Grapefruit with sherry Mixed grill Cup custard Lady fingers Coffee DINNER Purée Crécy Radishes Bouillabaisse Marseillaise Roast leg of mutton, currant jelly String beans Hashed in cream potatoes Escarole salad Napoleon cake Coffee =Mixed grill.= Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney. Put all on a plate, cover with maître d'hôtel sauce, and serve hot. Garnish with watercress. =Cup custard.= Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla. Strain, pour into cups, and bake in bain-marie until firm. It will require about one-half hour in a moderate oven. =Bain-marie.= This is a term used in cookery for a vessel holding hot water in which another vessel may be heated at a temperature not above that of boiling water. Different dishes are variously allowed to stand, cook or bake in bain-marie. For example, Hollandaise sauce should be kept in bain-marie in hot water. Hollandaise or Béarnaise sauce, if kept in boiling water, would turn. A cream soup should be kept in boiling water, as extra cooking will not harm it. Timbale of chicken, custard for soup, or cup custard, should be cooked in bain-marie. =Purée Crécy (soup).= Slice six carrots very thin, put in casserole with three ounces of butter, and simmer for thirty minutes. Then add three pints of well-seasoned chicken broth, and boil for one hour. Strain through a fine sieve. Serve in a separate dish small squares of bread fried in butter. =Roast leg of mutton.= The leg of mutton should hang in the ice box at least four days before using. If too fresh it will be tough. Rub the mutton with salt and pepper and, if desired, a little garlic. Put in a roasting pan, one sliced onion, one sliced carrot, one bay leaf and two cloves. Now put in the mutton, with a piece of butter on top, and place in oven to roast. Baste continually. It will require from forty-five to sixty minutes to cook. If desired well done cook for another thirty minutes. When done take out the leg, drain off the fat, and make a gravy by adding one cup of stock and one spoonful of meat extract; boil, season, and strain. JANUARY 27 BREAKFAST Stewed rhubarb Ham and eggs Rolls Coffee LUNCHEON Salade thon mariné Stuffed breast of veal, au jus Asparagus tips, au gratin Potato salad Savarin au rhum Coffee DINNER Potato and leek soup Corned beef and cabbage Plain boiled potatoes Broiled chicken on toast Lettuce with egg dressing Coupe St. Jacques Assorted cakes Coffee =Thon mariné salad.= Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil. =Stuffed breast of veal, au jus.= Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of butter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain. =Asparagus tips, au gratin.= Put the tips in a buttered pan or silver dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and small bits of butter and bake in oven until brown. =Corned beef and cabbage.= The best corned beef is that made from the brisket. Put on fire in cold water and skim when it comes to the boiling point. Cover and let it boil slowly until about three-quarters done. Then add two heads of well-washed cabbage cut in four, and cook with the beef for at least one hour. JANUARY 28 BREAKFAST Farina with cream Omelet with fine herbs Rolls Coffee LUNCHEON Grapefruit and orange en suprême Ripe olives Eggs Marigny Russian salad Caramel custard Coffee DINNER Tomate Parisienne (cold) Consommé parfait Boiled salmon, Hollandaise Potatoes nature Fricandeau of veal, au jus Sorrel with eggs Carrots with cream Baba au rhum Coffee =Russian salad.= Equal parts of boiled carrots, turnips, beets and potatoes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold. =Caramel custard.= Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain. Pour over the burned sugar, and fill the mould. Put in bain-marie and cook until firm. When cool, reverse the custard on a dish, and serve. The caramel at the bottom of the mould will serve as a sauce. =Tomate Parisienne (Hors d'oeuvres).= Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oil. Mix well and pour over the tomatoes. =Sorrel.= Sorrel is a fine vegetable for the promotion of health. Remove the stems from a peck of sorrel and wash the leaves in four different waters, to remove all the sand. Have a kettle with salted water on the fire. Put the sorrel into the boiling water and cook for ten minutes, stirring often. Pour off the water and let stand in the colander fifteen minutes so it will drain dry, then strain through a fine sieve. Then put the sorrel in a sauce pan with three ounces of butter and bring to the boiling point. Season with salt and pepper, and bind with two whole eggs, beaten. Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body. Garnish with the half of a hard boiled egg, if desired. JANUARY 29 BREAKFAST Orange juice Boiled eggs Rolls Coffee LUNCHEON Hors d'oeuvres variés Eggs à la Russe Boiled beef tongue with spinach Mashed potatoes French pastry Coffee DINNER Cream of canned peas Sardines on toast Roast beef au jus Lima beans Rissolées potatoes Romaine salad Raspberry Bavarois Assorted cakes Coffee =Eggs à la Russe.= Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter. =Eggs fried in oil.= Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg. =Anchovy sauce.= To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs. =Boiled beef tongue.= Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all. =Raspberry Bavarois.= (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice. Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil. Wash the gelatine in cold water, add to the mixture, and stir until melted. Then set aside until cold. Mix the raspberry pulp with the whipped cream, and stir into the mixture. Put in mould and place in ice box until set. Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois. =Sardines on toast.= Take sardines from can and put on a fine thin wire broiler and heat quickly. Serve on toast with maître d'hôtel butter on top, and garnish with quartered lemons and parsley. JANUARY 30 BREAKFAST Baked apples with cream Scrambled eggs with smoked beef Rolls English breakfast tea LUNCHEON Grapefruit with chestnuts Consommé in cups Deviled crab Lemon pie Coffee DINNER Toke Point oysters Potage tapioca, Crécy Terrapin, Maryland Squab chicken, Michels Stewed tomatoes Cèpes Tyrolienne (cold) Fancy ice cream Cakes Coffee =Grapefruit with chestnuts.= Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glacé (candied chestnut) on top. =Deviled crabs.= Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley. =Potage tapioca, Crécy.= Half consommé tapioca and half potage Crécy, mixed. No croûtons. =Stewed tomatoes.= Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done. =Cèpes Tyrolienne (cold).= Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cèpes. Serve cold. =Squab chicken à la Michels.= Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken. JANUARY 31 BREAKFAST Oatmeal with cream Calf's liver and bacon Rolls Coffee LUNCHEON Oysters Kirkpatrick Country sausages with baked apples Potato salad Cabinet pudding Coffee DINNER Potage Windsor Green olives Fillet of sole, Admiral Saddle of lamb, mint sauce String beans Potato croquettes Hearts of lettuce Pineapple biscuit glacé Assorted cakes Coffee =Oysters Kirkpatrick.= Season some oysters on half shell with salt, pepper and a little Worcestershire sauce, cover with tomato ketchup, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in their own shells for five minutes. Serve quartered lemon separate. =Cabinet pudding.= Fill a well-buttered pudding mould with left-over pieces of sponge, layer or other kinds of cake, cut in small squares, and mix with one-quarter pound of seedless raisins. Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring. Mix well, strain, and pour over the cake in the moulds, and bake in bain-marie for about forty minutes. Remove from the mould and serve hot, with vanilla cream sauce. =Fillet of sole, Admiral.= Put fillets of sole in a buttered sauté pan, decorate the top with fish force meat in the shape of an anchor, and cook in white wine. When done serve with a white wine sauce, with shrimps, oysters and clams cut in small pieces, in it. Garnish with fleurons. =Potage Windsor.= Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of butter. Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked. Strain the broth. Allow the feet to cool, remove the meat from the bones, and slice in very thin strips. Now put four ounces of butter in a vessel, heat, and add four ounces of flour and cook until golden brown. Then add two quarts of the broth, and boil for thirty minutes. Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine. Season with salt and Cayenne pepper. FEBRUARY 1 BREAKFAST Fried hominy Currant jelly Crescents Coffee LUNCHEON Poached eggs with clams, Créole Chicken croquettes with peas Camembert cheese and crackers Coffee DINNER Oxtail soup, English style Boiled brook trout, Hollandaise Potatoes nature Roast stuffed duckling, apple sauce Broiled sweet potatoes Brussels sprouts in bouillon Romaine salad French pancake Coffee =Clams, Créole.= Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Créole sauce. =Poached eggs with clams, Créole.= Serve poached eggs on toast, covered with clams Créole. =Ox tail, English style.= Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of purée of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one glass of sherry wine. =Broiled sweet potatoes.= Peel four boiled sweet potatoes, and slice lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil, and broil on both sides on an iron broiler. Serve on a platter with melted butter poured over them. =Brussels sprouts in bouillon.= Clean and wash thoroughly one quart of Brussels sprouts. Put a vessel on the fire, with one gallon of water and a tablespoonful of salt. When boiling add the sprouts and cook for five minutes; then cool off with cold water. Put the cold sprouts in a casserole, add two ounces of butter, salt, pepper, one cup of bouillon and a little chopped parsley. Cover, and simmer until well done. Sprouts should be served whole, so do not touch with spoon while cooking. FEBRUARY 2 BREAKFAST Stewed rhubarb Boiled eggs Dry toast Coffee LUNCHEON Smoked goosebreast Tomcods, meunière Broiled fresh spareribs, with lentils Vanilla bavarois, with Bar le Duc Cookies Demi tasse DINNER Consommé Doria Scallops, Jerusalem Spring lamb tenderloin, Thomas Fried egg plant Chicory and escarole salad Homemade apple pudding Coffee =Tomcods, meunière.= Season six tomcods with salt and pepper, and roll in flour. Melt four ounces of butter in a frying pan, put in the tomcods and fry. When done put on platter and sprinkle with chopped parsley and the juice of two lemons. Put four ounces of butter in the pan and cook to the color of a hazelnut. Pour the butter over the fish, garnish with quartered lemon and parsley in branches. =Broiled spareribs with lentils.= Broil some spareribs and place on platter. Garnish with lentils, and serve with a border of Madeira sauce. =Lentils.= Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni. Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water. Then chop two large onions very fine, put in casserole with three ounces of butter, cover, and simmer until done. Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot. =Lentil salad.= Take some of the boiled lentils, before the onions and brown gravy have been added, and serve with French dressing. =Vanilla Bavarois with Bar le Duc.= Bar le Duc is a currant jelly made in the village of Bar le Duc, France. There are two kinds, red and white. Make a vanilla bavarois, place on platter, and pour some red Bar le Duc around the base. =Homemade cookies.= Work one-quarter pound of butter and one-quarter pound of sugar together until creamy, then add three eggs, one by one, and whip well. Then add one-quarter pound of sifted flour and some flavoring, preferably the rind of a lemon. Dress the batter in fancy, or plain round, shapes, on a buttered pan, and bake in a quick oven. FEBRUARY 3 BREAKFAST Grapefruit Ham and eggs Rolls Coffee LUNCHEON Canapé of sardines Eggs Benedict Sweetbread cutlets, cream sauce Broiled fresh mushrooms Fruit salad, Chantilly Coffee DINNER Potage Lamballe Frogs' legs, sauté à sec Wiener schnitzel Spaghetti Milanaise Terrine de foie gras, cold Lettuce salad Nesselrode pudding Cakes Coffee =Eggs Benedict.= Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce. =Wiener Schnitzel.= Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers. =Fruit salad, Chantilly.= Slice some fresh fruit, such as oranges, pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwasser or maraschino, and allow to macerate for about an hour. Put in glasses or saucers, and serve with whipped cream on top. =Fruit salad au kirsch.= Same as above, but use kirschwasser only, to macerate, and omit the whipped cream. =Fruit salad au marasquin.= Same as au kirsch, only use maraschino instead of kirschwasser. FEBRUARY 4 BREAKFAST Guava jelly Rolled oats with cream Plain omelet Rolls Coffee LUNCHEON Hors d'oeuvres variés Fillet of halibut, au vin blanc Broiled pig's feet, special Celery root, field and beet salad Assorted fruit Coffee DINNER Bisque of clams Broiled Alaska black cod Breast of squab under glass, St. Francis Asparagus Polonaise Coupe Viviane Assorted cakes Coffee =Broiled Alaska black cod.= This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maître d'hôtel sauce made with plenty of lemon juice. =Asparagus Polonaise.= Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus. =Breast of squab under glass, St. Francis.= Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes. =Boiled lettuce.= Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of butter and one cup of cream, heat well, and serve. FEBRUARY 5 BREAKFAST Baked apples with cream Buttered toast Cocoa LUNCHEON Omelet with soft clams, Newburg Breaded lamb chops, tomato sauce New string beans Potatoes au gratin Mince pie Coffee DINNER Seapuit oysters Potage Talleyrand Planked smelts Tournedos Rossini Jets de houblons Gauffrette potatoes Romaine salad, Roquefort dressing Curaçao sorbet Alsatian wafers Demi tasse =Sauce Newburg.= Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery. =Soft clams, Newburg.= Take the bellies of two dozen soft clams and put in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish. =Omelet with soft clams.= Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg. =Potage Talleyrand.= Put in soup tureen one quart of consommé tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper. =Tournedos.= Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sautéed, and served with maître d'hôtel sauce. Mostly used as an entrée with fancy garniture. =Tournedos Rossini.= Salt and pepper the tournedos, sauté in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, sauté in butter, and put on top of the tournedo. Simmer à large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all. FEBRUARY 6 BREAKFAST Preserved figs Scrambled eggs with bacon Rolls Coffee LUNCHEON Antipasto Essence of chicken in cups Cheese straws Bear steak, port wine sauce Chestnuts and prunes Fried egg plant Mexican salad Corn meal pudding Coffee DINNER Clam chowder Ripe olives Striped bass sauté, miller style O'Brien potatoes Asparagus Hollandaise Cold Westphalia ham Omelette soufflée à la vanille Coffee =Scrambled eggs with bacon (1).= Put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs. =(2)= Cut six slices of bacon in small squares, put in casserole with one-half ounce of butter and fry slowly until crisp. Add ten beaten eggs mixed with one-half cup of cream, season with salt and pepper, and cook in the usual manner. =Antipasto.= This is an Italian relish (hors d'oeuvre), and can be obtained in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in oil. Serve on a napkin, in the can, with quartered lemons and parsley around the sides. =Essence of chicken.= Put in a casserole one chopped raw fowl, or plenty of carcasses, necks, etc., of raw chickens. Add the whites of three eggs, stir well, and add slowly two quarts of strong chicken broth. Bring to a boil, strain through a napkin, and serve in cups. =O'Brien potatoes.= Peel two large boiled potatoes, cut in one-half inch squares, and put in hot fat to gain color. Cut two red peppers (pimentos) in small squares and put in a sauté pan with one ounce of butter. When the peppers are hot add the potatoes, season with salt and pepper, and mix carefully so the potatoes will not break. =Omelette Soufflée.= Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs until absolutely stiff, and then add to the batter lightly. Arrange on a silver platter in fancy shape, and decorate with a pastry bag with a fine tube. Dust with powdered sugar, and bake in a rather hot oven for a few minutes. FEBRUARY 7 BREAKFAST Cactus fruit with lemon Broiled pigs' feet, Chili sauce Shirred eggs with parsley Dry toast Cocoa LUNCHEON Eggs Lackmée Lamb steak, Bércy String beans Mashed potatoes Fruit salad au Marasquin Coffee DINNER Consommé Julienne Fillet of flounder, Cansale Tenderloin of beef, Malvina Escarole and chicory salad Almond cake Coffee =Cactus fruit with lemon.= Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream. =Broiled pigs' feet, Chili sauce.= Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate. =Shirred eggs with parsley.= Crack two eggs on a buttered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes. =Eggs Lackmée.= Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs. =Lamb steak.= Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil; or sauté in pan with butter. Use as an entrée dish, or in place of the roast. =Garniture Bércy.= Bércy is used with steaks, chops, fish, etc. Prepare as follows: Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bércy.) =Fillet of flounder, Cansale.= Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish. =Tenderloin of beef, Malvina.= A roast tenderloin with sauce Madère, garnished with small onions sauté, potatoes rissolées, and whole chestnuts glacé au Madère. =Chestnuts glacé.= Put one-half pound of boiled chestnuts in a sauté pan with two spoonsful of meat extract, and cook for ten minutes. =Chestnuts glacé au Madère.= Add to chestnuts glacé a little sauce Madère, just before serving. FEBRUARY 8 BREAKFAST Baked apples with cream Boiled eggs Dry toast Chocolate with whipped cream LUNCHEON Omelette Louis XIV Chickens' livers sauté, au Madère Purée of Lima beans Sago pudding Coffee DINNER Seapuit oysters Cream of celery, Kalamazoo Ripe California olives Fillet of pompano, en papillote Roast chicken Watercress salad Château potatoes Fresh asparagus, Hollandaise Peach Mona Lisa Assorted cakes Coffee =Omelette Louis XIV.= Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge. =Chickens' livers sauté, Forestière.= Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of butter in frying pan, add the livers, and sauté over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in butter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top. =Purée of Lima beans.= Take one can, or a pound of fresh boiled Lima beans, and pass through a fine sieve. Put in pot, add two ounces of butter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consommé. =Cream of celery, Kalamazoo.= Make a cream of celery soup. Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing. =Fillet of pompano en papillote.= Take four small Pacific pompano, or the fillets of à large Florida pompano, season, roll in flour, and put in pan in two ounces of hot butter. Fry on both sides until nearly done. Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes. Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a purée. Add the juice of a lemon, some chopped parsley, and one ounce of sweet butter. Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide. Fold in center, then open out flat on the table and oil well on one side. Put a teaspoonful of the mushroom purée on one half of the paper, place the pompano on top, and another spoonful of the purée on top of the fish. Now fold the free side of the paper over the top, and turn in the edges to close tight the opening. Put on a flat pan and place in an oven for a few minutes. Be careful not to burn, and serve in the papers on a silver platter. Other fish may be substituted for pompano if desired. =Papillote, club style= (for fish). Fry the fish as above. Omit the purée of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot potato, and one slice of lime. Finish as above. =Veal chops en papillote.= Season four veal chops with salt and pepper, fry in butter, and finish in paper, with the purée of mushrooms and the addition of a slice of cooked ham on top, before folding the paper. FEBRUARY 9 BREAKFAST Stewed prunes Broiled salt mackerel, melted butter Baked potatoes Rolls Coffee LUNCHEON Eggs Henri IV Pork tenderloin, sauce Madère Fried sweet potatoes Stewed apples Sherry wine jelly Coffee DINNER Consommé national Radishes Fried fillet of sole, Maréchal Roast rack of lamb, mint sauce String beans Mashed potatoes Nesselrode pudding Cakes Coffee =Wine jelly.= Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again. Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and put on ice until firm. To remove the jelly, dip the moulds in hot water, and turn out on a cold dish. For the following jellies use a wine glassful of the respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine, Chartreuse, brandy, Bénédictine, Cognac, fine champagne, etc. =Fruit jelly.= Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly. Put in ice box until firm. =Jelly à la Russe.= Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian kümmel, put in bowl and beat with a whip until it looks like white frost. Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed. =Fillet of sole, Maréchal.= Salt and pepper the fillets, dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, and serve on napkin with lemon and fried parsley. Serve the following sauce separate: Two cups of cream sauce, one dozen parboiled oysters, one-quarter pound of picked shrimps, and six sliced canned mushrooms. FEBRUARY 10 BREAKFAST Grapefruit Omelet with chives Corn muffins Coffee LUNCHEON Pickled oysters Toasted rye bread Consommé vermicelli Calf's head à la poulette Potato croquettes Hot mince pie American cheese Coffee DINNER Purée of pheasant, St. Hubert Planked smelts Bacon and cabbage Boiled potatoes Roast ribs of beef, au jus Chiffonnade salad Tutti frutti ice cream Assorted cakes Coffee =Consommé vermicelli.= Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consommé. Serve grated cheese separate. =Calf's head, poulette.= Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish. =Purée of pheasant, St. Hubert.= Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of butter; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine. =Bacon and cabbage.= Cut à large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil. Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done. Put the cabbage on a platter, slice the bacon and put on top of the cabbage. =Tutti frutti ice cream.= Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart of vanilla ice cream. Put in the bottom of a mould a little raspberry water ice, and fill to the top with the ice cream and fruit. Pack in ice and rock salt, and leave for about an hour and a half. Turn out on platter and decorate with candied cherries and angelica. FEBRUARY 11 BREAKFAST Oatmeal with cream Rolls Chocolate Whipped cream LUNCHEON Eggs Brésilienne Sirloin steak, marchand de vin Fried egg plant Farina pudding Coffee DINNER Potage Waldaise Fish dumplings, white wine sauce Mutton chops, provençale Mashed potatoes String beans Hearts of romaine Fancy ice cream Cakes Coffee =Eggs Brésilienne.= Put some boiled rice on a platter, place a poached egg on top, and cover with tomato sauce mixed with a little chopped ham. =Sirloin steak, marchand de vin.= Cut four slices of sirloin steak about one-half inch thick, season with salt and pepper, and roll in flour. Have three ounces of hot butter in a pan and fry the steaks for two minutes. Remove the steaks to platter. Chop two shallots very fine and put in pan, allow to become hot, add one-half glass of claret, and reduce one-half. Then add one spoonful of meat extract, the juice of one lemon, and some chopped parsley and pour over the steaks. Garnish with Parisian potatoes. =Parisian potatoes.= Take some large potatoes and cut out a quart of small potatoes with a round Parisian spoon. Put on fire in cold water, with one spoonful of salt, and boil for three minutes. Drain off the water and put the potatoes in a flat sauté pan with three ounces of butter. Put in oven and roast for about twelve minutes, or until golden yellow. Try with fingers to see if done. Serve in a deep dish. =Potage Waldaise.= Mix one quart of consommé tapioca with one quart of purée of tomato soup, add four slices of boiled ham cut in small squares. =Fish dumplings, white wine sauce.= Remove the skin and bones from one pound of halibut, sole, salmon or other fish, put in mortar, mash well, and mix with the following dough: One cup of boiling water, one ounce of butter, and one-half cup of flour, well mixed. Let cool, stir in the yolks of two eggs, and mix with the mashed fish. Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream, adding it little by little. To make dumplings, drop teaspoonsful of this forcemeat, or stuffing, into boiling fish broth, bouillon, or water with salt, and cook very slowly for five minutes. Serve in chafing dish covered with white wine sauce. These dumplings are also called quenelles of fish, and are used for fish patties, vol au vent, or garniture for fish. If made very small, can be served with clam broth. The forcemeat can be used for fish timbales and stuffing for fish. =Timbale of bass.= Make a force meat as above, with any kind of bass, fill small well-buttered timbale moulds, and boil in bain-marie. Then cover with buttered paper and put in oven for ten minutes. Turn out on platter, and serve with any kind of fish sauce. For a fancy decoration slices of truffles or pimentos may be cut in the shape of stars, crescents, initials, etc., and placed in the bottom of the timbale moulds, then fill with the forcemeat and cook. FEBRUARY 12 BREAKFAST Sliced pineapple Broiled lamb kidneys with bacon Lyonnaise potatoes Rolls Coffee LUNCHEON Eggs à la tripe Kingfish sauté meunière Cucumber salad Chicken sauté, Parisienne French peas Corn meal pudding Coffee DINNER Potage Minestra Queen olives Fillet of barbel, régence Tournedos Beresford Potatoes château Asparagus Hollandaise Baked Alaska Coffee =Eggs à la tripe.= Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top. =Chicken sauté, Parisienne (1).= Joint a young chicken and sauté in pan with two ounces of butter. Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms. Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream. =(2)= Joint the chicken and put in sauté pan with two ounces of butter, and season with salt and pepper. When nearly done, add two chopped shallots and heat them through, only. Add one cup of sauce Madère, the juice of one lemon, and some chopped parsley. Serve with Parisian potatoes. =Sago pudding.= One quart of milk, one-half of a split vanilla bean, one-quarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs. Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter. Take off the fire, add the sugar and the yolks, and mix well. Beat the whites until very stiff and dry, and then add to the batter and mix lightly. Put in buttered moulds and bake in moderate oven for nearly an hour. Turn out of moulds and serve with vanilla sauce. Corn meal, rice, tapioca and farina puddings are made in the same manner as sago pudding. =Sago pudding, family style.= One quart of milk, one-half of a split vanilla bean, three ounces of sago, six ounces of sugar, two eggs and one cup of cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla extract), add the sago, and cook well. Mix the sugar, eggs and cream, and add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven to color the top, and serve either hot or cold, with cream separate. Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are made in the same manner as sago pudding, family style. FEBRUARY 13 BREAKFAST Stewed prunes Boiled eggs Buttered toast Cocoa with whipped cream LUNCHEON Eggs Troubadour Haricot of mutton French pastry Coffee DINNER Potage Voisin Smoked goosebreast Fillet of sole, Choisy Sweetbreads Eugénie Roast leg of lamb, au jus Julienne potatoes Celery mayonnaise Curaçao jelly Coffee =Eggs Troubadour.= Spread four pieces of toast with purée de foie gras (goose liver pâté), put a poached egg on top of each, and cover with sauce Périgord. =Haricot of mutton (stew).= Cut five pounds of lean shoulder of mutton in pieces two inches square. Put in roasting pan with a little butter or fat, season with salt and pepper, and roast in oven until nice and brown. Add four spoonsful of flour and roast again until the flour is brown. Then put in a casserole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour. Remove the bouquet garni, and add one pint of purée of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done. Before serving add some boiled string beans and chopped parsley. A little Worcestershire sauce may be added if desired. =French pastry.= This is a term used in hotels and restaurants for a platter of mixed individual fancy cakes, such as éclairs, fruit tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc. =Potage Voisin.= Half purée of peas and half purée Crécy. Before serving add a handful of boiled rice. =Smoked goosebreast= (Hors d'oeuvre). The most common goosebreast is imported from Germany; that made in the United States is seldom to be found in the markets. Do not cook; slice very thin, and serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches. =Fillet of sole, Choisy.= Put the four fillets of a sole in a buttered pan, season with salt and a little Cayenne pepper, add one-half glass of white wine, cover with a buttered paper, and bake in oven. When done dress on a platter, and cover with green Hollandaise sauce, with a slice of truffle on top. =Green coloring= (Vert d'épinards). Mash in mortar a peck of well-washed spinach. When very fine strain through a piece of cheesecloth, put in a bowl, set in hot water (bain-marie), and boil until set. When cold it will be a firm green mass, and may be used for coloring sauces, soups, etc. =Green Hollandaise sauce.= Mix one pint of Hollandaise sauce with one spoonful of green coloring (Vert d'épinards). FEBRUARY 14 BREAKFAST Stewed rhubarb Plain omelet Rolls Coffee LUNCHEON Smoked eels Pumpernickel with sweet butter Roast loin of pork with sauerkraut Plain boiled potatoes German huckleberry pie Coffee DINNER Lynn Haven oysters Cream of cauliflower Pickles Broiled Spanish mackerel, sauce fleurette Chicken sauté, Portugaise Artichokes Hollandaise Hearts of lettuce, French dressing Diplomate pudding Assorted cakes Coffee =Smoked eels.= Imported German canned eels. Serve on napkin with quartered lemons and parsley in branches. =Sauerkraut, Alsatian style.= Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a casserole, then put in one pound of sauerkraut, then two pounds of bacon, then another pound of sauerkraut, and another quarter pound of goose grease on top. Then add a pint of white wine and a pint of bouillon, cover with a buttered paper and the casserole cover, put on the stove and bring to a boil. Then put in oven and cook for an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced, as a garnish. =Sauerkraut, German style.= Put one-quarter pound of lard in a casserole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon. Cover, and cook in oven for two hours. Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork. =Sauerkraut, Hungarian style.= Put in a casserole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni. Cover and bake in oven for one hour and a half. Remove the bouquet garni, and serve with the bacon sliced. =Special notice for sauerkraut.= Avoid salt, as the sauerkraut is seasoned, and the bacon and salt pork are salty also. If the raw sauerkraut is too salty, lay it in a dish pan, cover with water, and squeeze out with the hands immediately. Do not let it remain in the water but a second. Other meats may be cooked in the sauerkraut, as beef and pork together, lamb and pork, beef and lamb, or pheasant or other game. FEBRUARY 15 BREAKFAST Baked apples with cream Baked beans, Boston style Boston brown bread Coffee LUNCHEON Eggs Bagration Chicken hash on toast Chocolate éclairs Coffee DINNER Hors d'oeuvres variés Mock turtle soup Ripe California olives Aiguillettes of sole, hotelière Sweetbreads braisé, Clamart Roast partridge, bread sauce Jets de houblons Soufflée potatoes Endives salad Fancy ice cream Assorted cakes Coffee =Eggs Bagration.= Put on a platter some boiled rice, lay a fresh hard-boiled egg, cut in two, on top, and cover with the following sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil. =Chicken hash on toast.= Cut the breast of a boiled fowl in small squares. Put in a casserole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together. Serve on a platter on dry toast. =Aiguillettes of sole, hotelière.= Put aiguillettes of sole (long fillets) in a buttered pan, season with salt and pepper, cover with a glass of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Béarnaise sauce and pour over the fish. =Mock turtle soup.= Put in pan six pounds of cut veal bones, two sliced onions and one carrot, and four ounces of butter, and roast until brown. Then add one-quarter pound of flour and brown again. Change to a vessel, add two gallons of water, one can of tomatoes, a bouquet garni, some salt, a spoonful of black pepper berries, and two cloves, and boil for two hours. Add one pint of cooking sherry and boil again for thirty minutes. Skim, and remove the grease from the top, and strain through a cheesecloth. Then take one-quarter of a boiled calf's head and cut in small squares and put in a casserole with one glass of dry sherry wine, a little salt and Cayenne pepper, and boil for five minutes. Now add the strained soup to the calf's head. Before serving add three thin slices of smoked beef tongue cut in small diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small squares. =Roast partridge.= Tie a piece of fresh fat pork over the breast of the dressed partridge, season inside and out with salt and pepper, put in roasting pan with a piece of butter, and put in oven. Baste often so the meat will not become dry. It will require about thirty minutes to cook. Serve with lemon and watercress, and bread sauce separate. =Bread sauce, for game.= To a pint of boiling milk add one whole onion, a bay leaf with two cloves stuck through it, and one and one-half cups of fresh bread crumbs, and boil for a few minutes. Then remove the onion and bay leaf and cloves, and season with salt and Cayenne pepper. Before serving add two ounces of sweet butter. =Bread crumbs, for game.= Put in frying pan four ounces of sweet butter. When just warm add a cupful of fresh bread crumbs, and fry until golden yellow. Drain off the butter (which may be kept for roasting, etc.), and serve the crumbs in a small bowl. This is usually served in addition to bread sauce, with quail, pheasant, partridge, etc. FEBRUARY 16 BREAKFAST Hominy with cream Plain scrambled eggs Rolls English breakfast tea LUNCHEON Crab salad Mutton chops, Robinson String beans Napoleon cake Coffee DINNER Pea soup Radishes Broiled shad, maître d'hôtel Roast chicken, au jus Hot asparagus, Hollandaise Potato croquettes Watercress salad Peach Mona Lisa Assorted cakes Coffee =Crab salad.= Season the flakes of a crab with salt and pepper, add a spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the inside of a salad bowl, put the crab in the center, cover with mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and one green olive. =Mutton chops, Robinson.= Broil four mutton chops and season well. Cut in four a half dozen chicken livers, season with salt and pepper and fry in butter. Cut up a small can of mushrooms, put in a casserole with the livers, and cover with a cup of sauce Madère. Cook together and pour over the chops. =Watercress salad= (1). Clean and wash the watercress well, and season with salt and vinegar. (2) Use French dressing with a very little oil. Watercress does not require much oil. =Peach Mona Lisa.= Make a fancy form in the shape of a peach of vanilla ice cream with a brandied peach in the center. Put a spoonful of raspberry sauce (see raspberry sauce), in the center of a small plate. Put a round piece of sponge cake, about three inches in diameter and one-half inch thick, on the plate. Dust the ice cream peach with some sugar, colored pink, and place on the sponge cake. Stick two sugar peach leaves under the edge of the peach, and serve. =Napoleon cake.= When making vol au vent, patty shells, or anything else with puff paste, save the trimmings, roll together and give two turns, in the same manner as when making fresh puff paste. Leave in ice box for one-half hour and then roll out to one-eighth inch in thickness. Put on a pastry pan, prick all over with a fork, and bake in oven until very dry. When done, divide and cut into three strips, and allow to become cold. Put the three strips one on top of the other, with pastry cream between. Glace the top with vanilla icing, and sprinkle a band one-half inch wide along the edge with chopped pistache nuts. Then cut into individual portions about two by four inches in size. FEBRUARY 17 BREAKFAST Grapefruit marmalade Boiled eggs Buttered toast Ceylon tea LUNCHEON Eggs Benedict Tripe sauté, Lyonnaise Potatoes hashed in cream Romaine salad Camembert cheese and crackers Coffee DINNER Consommé Rachel Sardines. Olives Boiled sheepshead, cream sauce Potatoes Hollandaise Roast leg of mutton, currant jelly Baked Hubbard squash German fried potatoes Celery Mayonnaise Plum pudding, hard and brandy sauces Coffee =Tripe sauté, Lyonnaise.= Cut two pounds of tripe in narrow strips. Put in large frying pan four ounces of butter and four sliced onions, and cook until half fried, then add the tripe, which must be dry; season with salt and pepper, and fry until both are of a nice yellow color. Drain off the butter and serve the tripe dry, garnished with quartered lemons and chopped parsley. Vinegar may be served instead of the lemons if desired. =Consommé Rachel= (1). Plain consommé garnished with asparagus tips. (2) Plain consommé garnished with chicken dumplings and small peas. =Boiled sheepshead, cream sauce.= Put a whole sheepshead in cold water with one glass of milk, season with salt, and bring to the boiling point. Then put on side of range where it will keep very hot without boiling, and let stand for twenty minutes. Serve on napkin with small boiled potatoes, quartered lemons and parsley. Cream sauce separate. =Plum pudding.= One pound of well-chopped beef suet, one pound of sifted flour, one-half pound of bread crumbs; two lemons, both juice and rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon; one pound of currant raisins; one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine; one cup of molasses, and one-half pint of good brandy. Mix all together in a bowl, putting the liquids in last, making a thick, heavy mixture. Put in a buttered mould or in a cloth, and boil in water, or steam cook, for about three hours. This pudding, if kept in a cool place, will keep indefinitely. Warm the pudding until very hot before serving, sprinkle some powdered sugar over the top, pour on some brandy, and burn. =Brandy sauce.= Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small glassful of brandy. =Hard sauce.= Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard. FEBRUARY 18 BREAKFAST Waffles Honey in comb Boiled eggs Dry toast Coffee LUNCHEON Grapefruit and oranges en suprême Chicken broth in cups Olives Small sirloin steak, Bordelaise Potato croquettes Lettuce and tomato salad French pastry Coffee DINNER Potage Westmoreland Oysters à l'ancienne Chicken pot pie, home style Combination salad Moka cake Demi tasse =Grapefruit and oranges en suprême.= Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in suprême glasses. Tie a ribbon around the glass, with a nice bow. =Potage Westmoreland.= Equal parts of mock turtle soup, thick consommé tapioca, and thick consommé brunoise. Before serving add a glass of dry sherry wine. =Oysters à l'ancienne.= Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot oven for about four minutes. =Chicken pot pie, home style.= Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired. =Moka cake.= Take three layers of cake and fill between with moka filling. For the filling beat a half pound of sweet butter with a half pound of powdered sugar until it is white and light. Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth. Flavor with some strong coffee or coffee extract. Finish the cake by glacing the top with coffee frosting, and decorate with some of the moka filling. FEBRUARY 19 BREAKFAST Stewed prunes Scrambled eggs with chives Toasted muffins Coffee LUNCHEON Canapé of raw meat Radishes Broiled shad, maître d'hôtel Potatoes au gratin Cauliflower mayonnaise Pont l'Évêque cheese Crackers Coffee DINNER Cream of Lima beans Celery Frogs' legs, Jerusalem Roast squab chicken Individual artichokes, au gratin Julienne potatoes Endives salad Vanilla ice cream Assorted cakes Coffee =Canapé of raw meat.= Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper. Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley. =Broiled shad, maître d'hôtel.= Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides. Dish up on a platter, cover with maître d'hôtel sauce, and garnish with quartered lemons and parsley. =Cream of Lima beans.= Put in a vessel two ounces of butter and one leek cut in small pieces. Simmer for a few minutes, then add one-half cup of flour and simmer again. When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best butter. Stir well, and season with salt and pepper and a little Cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired. =Frogs' legs, Jerusalem.= Put in a sauté pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of butter, and simmer for about five minutes. Then add one dozen cut up frogs' legs, season with salt and pepper, and simmer for five minutes. Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes. Serve in chafing dish. =Artichokes au gratin.= Remove the leaves from four boiled artichokes and cut the bottoms in slices. Butter four individual shirred egg dishes, put one spoonful of cream sauce in the bottom, then put in the sliced artichokes, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in oven until brown. FEBRUARY 20 BREAKFAST Oatmeal Boiled salt mackerel Baked potatoes Rolls Coffee LUNCHEON Poached eggs, Rothschild Fried chicken, Maryland Field salad Roquefort cheese, crackers Coffee DINNER Potage de santé Salmon, Chambord Leg of mutton, à la Busse Spinach with cream Parisian potatoes Sliced tomatoes, mayonnaise Anise seed cake =Poached eggs, Rothschild.= Put a spoonful of purée of game on a plate, a poached egg on top, and cover with sauce Périgueux. =Purée of game.= After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pass through a fine sieve. Season with salt and pepper, heat well, and use as a garnish. =Salmon, Chambord.= Put in a buttered shallow sauce pan two slices of salmon, season with salt and pepper, add half a glass of red wine, and half a glass of stock, bouillon, fish stock or water, cover with buttered paper, and put in the oven and cook until done. With its broth make a sauce Génoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle. Pour the sauce over the fish, and garnish with plain-boiled small écrevisses (crayfish). =Leg of mutton, à la Busse.= Roast a leg of mutton, serve with its own gravy, and garnish with fresh mushrooms sauté in butter, and onions glacés. =Fresh mushrooms sauté in butter.= Clean and wash one pound of fresh mushrooms and dry in a towel. Put in a sauté pan on the range, two ounces of butter; when hot add the mushrooms, season with salt and pepper, and sauté slowly for about ten minutes. Serve on toast with their own gravy, or use as a garnish for entrées, stews, etc. =Onions glacés.= Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt. Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow sauté pan with one ounce of butter. Put in oven and roast until brown. Then add one spoonful of meat extract, let them glacé in this for a few minutes, and then serve. If preferred the onions may be glacéd by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consommé and reduce one-half, then add at the same time as the onions, and they will glacé while reducing. =Anise seed cake.= One-half pound of sugar, four eggs, one-half pound of flour, and one-half ounce of anise seed. Beat the sugar and eggs together over a slow fire until blood warm, then remove and continue beating until cold and firm. Then add the sifted flour and anise seed. Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter. Put in a dry warm place until a crust forms on top (a few hours will be required), and then bake in a slow oven. =Spinach in cream.= Boil a peck of well-washed spinach in salted water. Drain off and pound through a fine colander, add two ounces of butter, one cup of thick cream, heat well and serve. Salt and pepper if necessary. FEBRUARY 21 BREAKFAST Baked apples with cream Plain omelet Rolls English breakfast tea LUNCHEON Fillet of herring, mariné Potato salad Minced tenderloin, à l'estragon Mashed potatoes au gratin American cheese, crackers Coffee DINNER Consommé Florentine Ripe olives Fillet of sole, Bercy Sweetbreads braisé, with peas Roast squab, au jus. Gauffrette potatoes Cold asparagus, mustard sauce Coupe Lyonnaise. Assorted cakes. Coffee =Fillet of herring, mariné.= Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons. =Minced tenderloin of beef, à l'estragon.= Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when red-hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish. =Consommé Florentine.= In consommé put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate. =Fillet of sole, Bercy.= Put in a buttered flat sauté pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add one-half glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the sauté pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce. Other fish besides sole may be used if desired. =Roast squab, au jus.= Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of butter. Roast in a hot oven for about thirty-five minutes, basting often. Then put the squabs on a platter, and place the pan on the fire and cook until the butter is clarified. Drain off, add one cup of bouillon and one spoonful of meat extract, reduce one-half, strain, and pour over the squabs. Garnish with watercress. =Waffle potatoes.= Cut the potatoes with a special cutter called a potato waffle machine. Put them in warm swimming lard and let it become hot gradually so the potatoes will not become brown too quick. When cooked soft take them out and put them for a second into very hot fat so they will become crisp and golden yellow. Serve on a napkin, sprinkled with salt. =Sybil and Gauffrette potatoes.= Same as waffle potatoes. =Coupe Lyonnaise.= Fill a glass with vanilla ice cream, and put on top one large marron glacé. FEBRUARY 22 BREAKFAST Orange marmalade Buckwheat cakes Rolls Coffee LUNCHEON Canapé Julia Consommé in cups Cheese straws Sand dabs, meunière Broiled chicken on toast Sybil potatoes Baked Hubbard squash Hearts of lettuce Meringue glacée à la vanille Coffee DINNER Seapuit oysters Clear green turtle, au Pemartin Crisp celery. Queen olives Salted almonds Fillet of bass, 1905 Noisettes of lamb, Ducale Breast of chicken with Virginia ham Peas au beurre Soufflée potatoes Alligator pear salad Apple Moscovite Assorted cakes Coffee =Canapé Julia.= Chop the tail of a lobster very fine and put in a vessel on the range. When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper. Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster. Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of butter on the top of each, and bake in the oven. Serve on napkins, with lemons and parsley. =Noisettes of lamb.= Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak. Broil or sauté in butter, and serve with Colbert, Béarnaise, or any other meat sauce. =Ducale.= Artichoke bottoms filled with French peas, sauce Madère. Use as a garnish for lamb, beef, sweetbreads, etc. =Breast of chicken.= Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of butter in a shallow sauté pan, and fry the breasts for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madère, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp. =Alligator pear salad.= (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice. (2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing. =Apple Moscovite.= Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven. FEBRUARY 23 BREAKFAST Stewed prunes Boiled eggs Dry toast Coffee LUNCHEON Hors d'oeuvres variés Mutton chops, Daumont Julienne potatoes Swiss cheese and crackers Coffee DINNER Potage Kroumir Aiguillettes of sole, marinière Chicken, Montmorency Artichokes with melted butter Chiffonnade salad Kirschwasser jelly Lady fingers Coffee =Mutton chops, Daumont.= Bread four mutton chops and fry in a flat sauté pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Périgueux around the chops. =Artichokes filled with cauliflower.= Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven. =Potage Kroumir.= One quart of purée of tomato soup mixed with one pint of consommé tapioca. =Aiguillettes of sole, marinière.= Take the four fillets from one sole and lay them flat in a buttered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half glass of white wine, one-half cup of stock or water, cover with buttered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish. =Chicken sauté, Montmorency.= Joint a chicken, season with salt and pepper, put three ounces of butter in a sauté pan and sauté the chicken. When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madère, and one can of French mushrooms. Boil for a few minutes. Then pour over the chicken. Garnish with croustades filled with small French peas. =Croustades.= One cup of flour, one cup of milk, the whites of three eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix well and strain. Keep the croustade iron very hot in swimming lard. Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color. Take out, and when cold the croustades will be very crisp. Croustade irons can be obtained in any first-class store. FEBRUARY 24 BREAKFAST Grapefruit with cherries Omelet with ham Rolls Coffee LUNCHEON Eggs Talleyrand Oysters à la Hyde French pastry Coffee DINNER Cream of frogs' legs Olives Scallops, Newburg Roast Easter kid, mint sauce Sweetbreads sauté, with green peas Endives salad Fancy ice cream Assorted cakes Coffee =Eggs Talleyrand.= Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Périgueux. =Cream of frogs' legs.= Take the backs and front legs of two dozen frogs, reserving the hind legs for an entrée. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croûtons soufflés separate. =Scallops, Newburg.= Put one pint of scallops in a sauté pan with one ounce of butter, season with salt and pepper, and sauté for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish. =Roast Easter kid.= Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting. =Sweet potatoes sauté.= Peel and slice two large boiled sweet potatoes. Put three ounces of butter in a sauté pan, when hot add the potatoes and sauté until nice and brown. Season with salt and pepper. FEBRUARY 25 BREAKFAST Waffles Honey Coffee LUNCHEON Poached eggs, Martha Hungarian beef goulash Noodles, Polonaise Savarin Chantilly Coffee DINNER Consommé Colbert Broiled Alaska candlefish Sweetbreads, Théodora Roast ribs of beef, au jus Saratoga potatoes Celery Victor Fruit cake Coffee =Poached eggs, Martha.= On top of four pieces of toast put some lobster croquette preparation in à layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce. =Noodles, Polonaise.= On à large platter put one pound of plain boiled noodles. In a frying pan put one-quarter pound of butter, and one-half cup of fresh bread crumbs. Fry until golden brown, and pour over the noodles. =Consommé Colbert.= Equal parts of carrots, turnips, peas, string beans, cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Then put all in hot consommé, with one poached egg to each person. Add a little chopped chervil before serving. =Broiled Alaska candlefish.= As this fish is very oily it is better broiled. Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches. =Sweetbreads, Théodora.= Split four large sweetbreads, fill with chicken forcemeat, and braise them. Serve with sauce Madère, and garnish with stuffed fresh mushrooms. =Fruit cake (white).= One pound each of butter, sugar and flour, one-half teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana raisins, one pony of rum, and one-quarter pound of chopped glacé fruits. Work the butter and the sugar together until creamy, then add the eggs two by two, and work well, then add the rum, and finally the flour, baking powder and fruit. Mix lightly, and bake in a buttered pan lined with paper. FEBRUARY 26 BREAKFAST Stewed prunes Boiled eggs Buttered toast Coffee LUNCHEON Eggs à la Colonel English lamb chops, Tavern Lettuce salad Pont l'évêque cheese Crackers Coffee DINNER Cream of rice Ripe olives Rock cod, en court bouillon Potatoes nature Squab chicken sauté, Sutro Olivette potatoes Endives salad Orange soufflé, St. Francis Assorted cakes Coffee =Eggs à la Colonel.= Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madère with fresh mushrooms. =English lamb chops, Tavern.= Broil an English lamb chop until nearly done, then put in an earthern casserole, with some sauté potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top. =English mutton chop, Tavern.= Same as English lamb chop, Tavern. =Rock cod, en court bouillon.= Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner. =Squab chicken sauté, Sutro.= Cut two squab chickens in six pieces each. Two legs, two wings, and the breast and carcass split. Season with salt and pepper, and sauté in pan with two ounces of butter. Prepare as follows: Two fresh artichoke bottoms boiled and cut in four; one-half pound of fresh mushrooms sauté in butter; one can of cèpes sauté in butter; the livers of the chickens whole, and one parboiled sweetbread sliced and sauté in butter. Mix all together with the chicken, season well, and add some chopped parsley and chives. =Orange Soufflé, St. Francis.= Cut "lids" from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter. Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino, fill another third with vanilla ice cream. Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange. Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once. FEBRUARY 27 BREAKFAST Orange marmalade Ham and eggs Corn muffins Coffee LUNCHEON Omelet with Virginia ham and peppers Calf's head, vinaigrette Baked potatoes Apricot layer cake Coffee DINNER Strained gumbo soup, in cups Radishes Barracouda, maître d'hôtel Stuffed capon, Bruxelloise Asparagus, Hollandaise Champs Élysées potatoes Hearts of romaine, Roquefort dressing Chocolate parfait Lady fingers Coffee =Omelet with Virginia ham and peppers.= Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of butter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet. =Calf's head, vinaigrette.= Dish up on a napkin some boiled calf's head with the brains and the tongue sliced. Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two. Serve vinaigrette sauce separate. =Strained gumbo soup, in cups.= Make a chicken okra soup, strain through cheese cloth, and serve in cups. =Stuffed capon, Bruxelloise.= Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine, add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg. Mix well together and fill the capon. Tie a slice of fresh fat pork over the breast, and roast in the same manner as chicken or other fowl. =Layer cake.= Eight eggs, one-half pound of flour, one-quarter pound of melted butter, and a few drops of vanilla extract. Beat the eggs with the sugar over a slow fire until thoroughly warm, then take off the range and continue beating until cold. Put in the flour, mixing lightly, and add the melted butter and vanilla extract. Bake in buttered flat tin cake moulds, for about ten minutes. =French layer cake.= The same as above with the exception that it is baked in one thick cake and then cut into layers. =Chocolate layer cake.= Use three or four layers, filling between with chocolate cream. Glacé with chocolate frosting, and decorate the top with glacé fruits. See pastry cream for directions for filling. =Apricot layer cake.= Same as chocolate layer cake, but fill with apricot marmalade, glacé the top with vanilla frosting, and decorate with glacé fruit. FEBRUARY 28 BREAKFAST Shredded wheat with cream Crescents Cocoa LUNCHEON Eggs à la Reine Tripe à la mode de Caën Camembert cheese and crackers Coffee DINNER Consommé d'Orleans Celery Fillet of sole, Victoria Leg of mutton, Réforme Carrots, Vichy Potato salad Peach Melba Assorted cakes Coffee =Poached eggs, à la Reine.= Spread some purée de foie gras on a piece of toast. Put a poached egg on top, cover with cream sauce, and sprinkle with finely chopped truffles. After the truffles have been chopped put in a napkin and squeeze out the juice, and then chop again. They will then be dry, and easy to sprinkle. =Fillet of sole, Victoria.= Put four fillets in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine. When done put on platter and pour a lobster sauce over the fish, with lobster and truffles cut in small squares, in it. =Leg of mutton, Réforme.= Roast a leg of mutton, and serve the following sauce separate: Ham, tongue, pickles, mushrooms, and chicken in equal parts, cut Julienne style, and mixed with sauce poivrade. =Sauce poivrade.= Crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots, a little parsley, and one pint of white wine vinegar. Boil and reduce until nearly dry, then add one quart of brown sauce, or sauce Madère, and boil for five minutes, then strain, and stir in three ounces of sweet butter slowly. =Tripe à la mode de Caën.= Parboil eight pounds of raw tripe and four ox feet. Cut both the tripe and the feet in pieces two inches square. Chop one pound of raw beef suet and four large onions very fine. Put in an earthen pot half of the suet and onions, then half of the tripe and feet, then the remainder of the suet and onions, followed by the rest of the tripe and feet. Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water. Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape. Then put the pot in a moderate oven and leave for about eight hours; then take out of oven, take off the cover, and remove the bouquet garni. If there should be too much fat on top a little may be taken off. Ordinarily there will not be too much. Season to taste with salt and pepper, add one-half pint of dry apple cider and one glass of brandy, and boil for two minutes. Serve hot. The proper way to serve tripe à la mode de Caën is in small individual earthen pots, on à large plate, with red-hot ashes under the pot. MARCH 1 BREAKFAST Strawberries with cream Boiled eggs Dry toast Coffee LUNCHEON Grapefruit en suprême Consommé in cups Cheese straws Sweet-and-sour beef tongue String beans Mashed potatoes Chocolate éclairs Coffee DINNER Oysters on half shell Onion soup au gratin Kingfish sauté, meunière Roast chicken Succotash Potato cakes Escarole salad Corn meal pudding Coffee =Sweet-and-sour sauce.= Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins, and boil again for five minutes. =Sweet-and-sour beef tongue.= Boil a fresh beef tongue in the same manner as boiled beef. When done cut in thin slices, put in a flat pan, cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a platter covered with the sauce. =Omelette Suzanne.= Cut six macaroons in four and mix with a little whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar. Melt some Bar le Duc jelly. Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top with a hot iron. At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Duc jelly on each side. Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it. =Cheese straws.= Roll out some puff paste (a good way to utilize any trimmings you may have) very thin, about one-eighth inch. Wash the top with eggs and spread with grated Parmesan cheese mixed with a little Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a baking pan and bake in a moderate oven until brown and crisp. =Onion soup, au gratin.= Slice three onions very fine, put in a casserole with three ounces of butter, put on the cover, and simmer until of a golden color. Then add one quart of consommé, stock or any good broth (consommé preferred), season well, and boil for five minutes. Slice three rolls very thin and put in oven and allow to remain until brown and dry, like toast. Put the soup in an earthen casserole, float the slices of rolls on top, spread a cup of grated cheese over the bread, put in a hot oven and cook until brown on top. Serve very hot. =Potato cakes.= Whenever there is mashed potatoes left over, make into little cakes about one inch thick and two inches in diameter, roll in flour, and fry in pan with a little butter, until brown on both sides. If the potato should be too thin add the raw yolk of an egg. MARCH 2 BREAKFAST Oatmeal with cream Broiled finnan haddie Lyonnaise potatoes Rolls Coffee LUNCHEON Eggs Bordelaise Lamb chops, Victor Hugo Julienne potatoes Stewed tomatoes Brie cheese, crackers Coffee DINNER Cream of lettuce Radishes Scallops, Mornay Croustades financière Roast leg of mutton, currant jelly Potato croquettes Cold asparagus, mustard sauce Fruit salad, au marasquin Lady fingers Coffee =Eggs Bordelaise.= Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg. =Lamb chops, Victor Hugo.= Broil or sauté six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer. Then add one cup of thick cream sauce, and bring to a boil; season well and bind with the yolks of two eggs. When this stuffing is cold put on top of the chops, make smooth with a knife, sprinkle with a little grated Parmesan cheese mixed with bread crumbs, put small bits of butter on each chop, place on a buttered pan, and put in a hot oven, so they will cook from the bottom. Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each. =Cream of lettuce.= Take the trimmings of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of butter, and heat; add three spoonfuls of flour and heat again; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream, mix with the soup, and strain through a fine sieve. Put back in vessel, add two or three ounces of sweet butter, and stir until the butter is melted. Season with salt and a little Cayenne pepper. =Scallops, Mornay.= Put one pint of scallops in a sauté pan with an ounce of butter, season with salt and pepper, and heat through. Then remove the juice and add one cup of thick cream sauce, mix well, put in a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake in hot oven until brown. =Croustades financière.= Make a financière, but cut a little smaller than for garniture. Fill the croustades, and serve on napkin with parsley in branches. =Financière (garniture).= Cut two parboiled sweetbreads in slices, and sauté in butter; add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sautéed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed. Put all in a casserole, season well, add a pint of good Madeira sauce, and serve hot. This garnish may be used for filling croustades, vol au vents, small patties, or as an entrée. MARCH 3 BREAKFAST Griddle cakes with maple syrup Buttered toast Oolong tea LUNCHEON Poached eggs, Monnet Sully Imported Frankfort sausages Sauerkraut Boiled potatoes Limberger cheese and crackers Coffee DINNER Toke Point oysters Pannade soup Boiled sea bass, Hollandaise Potatoes nature Chicken sauté, Salonika Peas au cerfeuil Chiffonnade salad Biscuit glacé Assorted cakes Coffee SUPPER Golden buck =Poached eggs, Monnet Sully.= Place a poached egg on a canapé of chicken and pour Béarnaise sauce over it. =Canapé of chicken.= Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast. =Pannade soup.= Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one-quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excellent plain soup, and fine for the digestion. =Peas au cerfeuil.= Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes. =Boiled sea bass, Hollandaise.= Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes. Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate. =Fried artichokes.= Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley. =Chicken sauté, Salonika.= Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a sauté pan, and when very hot add the chicken. Sauté until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes. =Golden buck.= A Welsh rabbit with a poached egg on top. MARCH 4 BREAKFAST Sliced pineapple Bacon and eggs Rolls Coffee LUNCHEON Mussels marinière Reindeer chop, port wine sauce Sweet potatoes, sauté Lettuce braisé Waldorf salad French pastry Coffee DINNER California oyster cocktail Ox tail soup, English style Frogs' legs, Jerusalem Filet mignon, Bayard Flageolet beans Sybil potatoes Hearts of lettuce Raspberry water ice Assorted cakes Coffee SUPPER Hangtown fry =Sauce marinière.= Cut fine six shallots, put in casserole with one ounce of butter, and simmer just enough to have the shallots hot, then add one glass of white wine and boil until reduced nearly dry. Then add one pint of sauce Allemande and boil for five minutes. Season with salt and pepper, and sprinkle with a little chopped parsley and chives. =Sauce Allemande.= Put four ounces of butter and three spoonfuls of flour in a casserole and place on the stove. When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream. Strain and season well with salt and a little Cayenne pepper. =Mussels, marinière.= Wash the mussels well to free them from all sand. Put in casserole with one-half glass of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open. Remove the mussels to another vessel, strain the broth, and reduce. Then add one pint of sauce marinière, and pour over the mussels. The mussels may be served with the entire shells attached; on the half shell, or removed from the shells altogether, after they have been boiled. =Reindeer chop.= Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough. The meat is very good, and easily prepared. Salt and pepper the chops, roll in olive oil, and broil; or fry in frying pan, in the same manner as any other kind of chop or steak. Serve with maître d'hôtel, or some fancy meat sauce. =Port wine sauce.= Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madère; add one glass of port wine and boil for two minutes. This sauce is excellent with game. If a sweeter sauce is desired one-half cup of hot currant jelly may be added. =Filet mignon, Bayard.= Sauté in butter, or broil, small tenderloin steaks, place on toast, spread with purée de foie gras, cover with sauce Madère with sliced truffles, and garnish with small round chicken croquettes. =Hangtown fry.= Mix plain scrambled eggs with one dozen small fried California oysters. MARCH 5 BREAKFAST Pearl grits with cream Broiled smoked salmon Toast Melba Coffee LUNCHEON Eggs, Meyerbeer Paprika schnitzel with spätzel Gorgonzola cheese with crackers Coffee DINNER Cream of bananas Ripe California olives Fillet of bass, Nanon Chicken sauté, Créole Boiled rice Escarole and chicory salad Nesselrode pudding Assorted cakes Coffee =Pearl grits.= To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate. =Eggs, Meyerbeer.= For each person cook two eggs on a shirred egg dish. Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madère. Place two slices of truffle on top. Season well. =Broiled smoked salmon.= Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maître d'hôtel sauce, and garnish with quartered lemons and parsley. =Toast Melba.= Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown. =Paprika schnitzel.= Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of butter in a sauté pan, when hot put the slices of meat in the pan and sauté for about five minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes. =Nesselrode pudding.= Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glacés. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glacé, and pour maraschino sauce around the bottom of the pudding. =Spätzel.= These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of butter and cook until brown, then pour over the spätzel and mix. =Cream of bananas.= Make a cream of chicken soup, heat six bananas in it, and strain through a fine sieve. MARCH 6 BREAKFAST Bar le Duc jelly Spanish omelet Dry toast Chocolate with whipped cream LUNCHEON Grapefruit with cherries Fried tomcods, Tartar sauce Turkeys' livers en brochette Flageolet beans French pastry Coffee DINNER Consommé royal Soft clams, bâtelière Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee =Spanish omelet.= Make a plain omelet and pour one cup of Créole sauce around it. =Fried tomcods.= Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate. =Turkeys' livers en brochette.= Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maître d'hôtel sauce over it, and garnish with quarters of lemon and water-cress. =Clams bâtelière.= Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maître d'hôtel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley. =Roast turkey.= Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts. MARCH 7 BREAKFAST Fresh strawberries with cream Boiled eggs Rolls Coffee LUNCHEON Eggs Sarah Bernhardt Reindeer stew Mashed potatoes Camembert cheese and crackers Coffee DINNER Cherrystone oysters on half shell Cream of farina Fillet of turbot, Bonnefoy Lamb chops, charcutière Succotash French fried potatoes Romaine salad Fancy ice cream Assorted cakes Coffee =Eggs Sarah Bernhardt.= Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a buttered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Périgueux. =Sauce Périgueux.= Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper. =Sauce Périgord.= Slice one small can of truffles, put in casserole with one glass of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper. =Reindeer stew.= Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in sauté pan with one-quarter pound of butter, season with salt and pepper, and sauté until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done. Sauté in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft. Season well with salt and pepper. =Cream of farina.= Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet butter and one pint of boiling cream. Season with salt and a little Cayenne pepper. =Fillet of turbot, Bonnefoy.= Cut the turbot in fillets about one and one-half inches wide and three inches long. Put in sauté pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret. Cover with buttered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good butter, and pour over the fish. =Lamb chops, charcutière.= Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well. MARCH 8 BREAKFAST Stewed prunes Scrambled eggs with bacon Buttered toast English breakfast tea LUNCHEON Canapé of fresh caviar Consommé in cups Cheese straws Spring lamb Irish stew Cream puffs Coffee DINNER Purée d'Artois (soup) Salted pecans Broiled shad, Albert Chicken à l'Estragon Potatoes au gratin Artichokes, sauce Hollandaise Omelette soufflée Coffee =Purée d'Artois.= Same as purée of peas. =Broiled shad, Albert.= Broiled shad with horseradish sauce. =Chicken à l'Estragon.= Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon on top. =Omelette soufflée.= Mix a cup of powdered sugar with the yolks of two eggs and the inside of a vanilla bean, and beat until it is light and fluffy. Beat the whites of eight eggs until they are very stiff, then add to the batter, mixing lightly. Place this on a buttered silver platter that has been dusted with powdered sugar, form into a fancy shape, decorate through a pastry bag with some of the same preparation, dust with powdered sugar, and bake in a rather hot oven for about ten minutes. =Omelette soufflée en surprise.= Cut a piece of sponge cake into an oval shape about one-half inch thick, three inches wide and six inches long. Put on top of the cake one pint of vanilla ice cream that has been frozen very hard, cover with omelette soufflée preparation, decorate in the same manner as above, dust with powdered sugar, and bake in a very hot oven for two minutes. MARCH 9 BREAKFAST Orange marmalade Boiled eggs Dry toast Ceylon tea LUNCHEON Eggs Maltaise Calf's head, à la Française Plain boiled potatoes Brie cheese and crackers Coffee DINNER Cream of green corn Matelote of fish Leg of mutton, Bretonne Field salad Sand tart Coffee =Eggs Maltaise.= Fill a croustade with purée of fresh mushrooms, put a poached egg on top, and cover with cream sauce. =Calf's head, à la Française.= Boil a calf's head, with the tongue and brains, and dish up on a china platter. Make a macédoine of vegetables as follows: Boil in salt water a carrot and a turnip, and when cold cut up in small dices. Add one-half pound of cold cooked string beans cut in pieces about one-half inch long, one-quarter pound of boiled peas, and one-half can of flageolet beans. Put this macédoine in a salad bowl, add one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, a little parsley and chervil, one-half cup of white wine vinegar, and one and one-half cups of olive oil. Mix well and pour over the calf's head. =Cream of green corn.= Soak five pounds of green corn in cold water over night. Then put on fire in pot with one-half gallon of bouillon, and cook until soft. Then strain through a fine sieve, put back in pot, add one quart of boiling cream, and season with salt and a little Cayenne pepper. Before serving add four ounces of sweet butter, and stir well until melted. =White beans, Bretonne.= Soak 3 pounds of white beans in cold water over night. Put in a vessel with three quarts of water, a ham bone, a bouquet garni, and a small handful of salt. Boil until soft, then remove the ham bone and bouquet, and drain off the water. Chop three large onions very fine, put in casserole with three ounces of butter, and simmer until cooked, then add a teaspoonful of chopped garlic and heat through, pour in a cupful of purée of tomatoes and some chopped parsley, add the beans, season well with fresh-ground black pepper, and cook for ten minutes. =Leg of mutton, Bretonne.= Roast leg of mutton garnished with beans Bretonne. =Matelote of fish.= Take the solid meat of any kind of fresh fish such as bass, carp, perch, etc., and cut about four pounds in slices two inches thick. Put in buttered pan, season with salt and pepper, add one pint of claret, one cup of stock, fish broth, or water, and a bouquet garni. Cover, put over a slow fire and boil for about twenty minutes, or until soft. Put the fish in a deep dish, cover with matelote sauce, and garnish with boiled écrevisses. To make the matelote sauce put three ounces of butter in a casserole and allow to become hot. Then add two spoonfuls of flour, heat well, and then pour in the strained broth from the fish, boil for ten minutes, add one spoonful of meat extract and one teaspoonful of essence of anchovies, and strain. Peel one dozen very small white onions, parboil then and fry in butter until soft. Add the onions and one can of French mushrooms to the sauce, season well, and boil. =Sand tart (Sablé).= One pound of sugar, one pound of flour, the yolks of five eggs, six ounces of butter, and three tablespoonfuls of thick sour milk in which has been dissolved one pinch of soda. Mix to a hard dough and roll very thin. Beat the whites of two eggs and use to moisten the top of the rolled dough. Cut in the desired shape, sprinkle with sugar mixed with a little powdered cinnamon and chopped almonds, put on buttered pan and bake quick. MARCH 10 BREAKFAST Sliced bananas with cream Broiled finnan haddie Baked potatoes Rolls Coffee LUNCHEON Eggs Renaissance Mutton chops, Signora Fried egg plant Romaine salad Meringued peaches Coffee DINNER Mock turtle soup Oysters, Victor Croustades Laguipierre Roast capon, au jus Fresh asparagus, Hollandaise Champs Elysées potatoes Escarole salad Fancy ice cream Assorted cakes Coffee =Eggs Renaissance.= Put a little cream sauce in the bottom of a buttered cocotte dish, add a raw egg, season with salt and pepper, then add a few sliced canned mushrooms and sliced truffles, cover with cream sauce, sprinkle with grated cheese, put bits of butter on top, and bake in oven. =Mutton chops, Signora.= Split open four mutton chops, season with salt and pepper, put three slices of truffle in each chop and fold together, roll in flour, then in beaten egg, and finally in bread crumbs. Fry the chops for ten minutes in hot melted butter. Serve cream sauce to which has been added some chopped truffles. =Meringued peaches.= (Pêche meringuée.) Cook one quarter pound of rice in one quart of milk for about one-half hour. The rice should be stiff when done. Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well. Spread on a dish about one inch deep, and place on top some halved preserved peaches, or some fresh peaches cooked in syrup. Make a meringue paste with the whites of four eggs beaten stiff and a half pound of sugar. Cover the peaches with the meringue, using a pastry bag with a fancy tube. Dust over with powdered sugar, and bake in a rather cool oven until it becomes a little dry and brown. =Oysters Victor.= Wash the heads of three fresh mushrooms, dry them in a towel, and chop very fine, also chop very fine six walnuts and put in salad bowl with the mushrooms, season with salt and pepper, add three ounces of butter and a little chopped parsley, and mix well together. Spread this paste on top of a dozen oysters on the half shell, and bake in oven for about five minutes. Serve with halves of lemon. =Croustades Laguipierre.= Use equal parts of chickens' livers, sauté in butter, sliced sweetbreads sauté, boiled rooster combs, sliced green olives, sliced truffles, and French mushrooms cut in two. Stir into hot Madeira sauce, season well, and fill the croustades. MARCH 11 BREAKFAST Fresh strawberries with cream Scrambled eggs with truffles Crescents Coffee LUNCHEON Hors d'oeuvres variés Potato omelet Roquefort cheese and crackers Hungarian beef goulash Coffee DINNER Consommé Du Barry Queen olives Fillet of sole, Turbigo Veal kidney roast Carrots in butter Mashed potatoes Chicory salad Fried cream Coffee =Scrambled eggs with truffles.= Cut a truffle in small dices and put in sauce pan, on the range, with one ounce of butter. When hot add six beaten eggs, a little salt and pepper, one spoonful of cream, and then scramble in the usual manner. Dish up and lay six slices of heated truffles on top. =Potato omelet.= Cut a boiled potato in small dices. Put one ounce of butter in a frying pan with the potato, and fry until brown, then add six beaten eggs, season with salt and pepper, and cook into an omelet in the usual manner. =Consommé Du Barry.= Boil a cauliflower in salt water. When done cut the tips of the flowers from the stems and add to boiling consommé. =Fillet of sole, Turbigo.= Cut the fillets from a sole, and remove the skin. Spread with fish force meat, (see fish dumplings), fold in half, place in buttered sauté pan, season with salt and pepper, add one-half glass of white wine, and boil. When done remove the fish to a platter; add to the gravy in the pan one cup of white wine sauce, boil for ten minutes, and strain. Cut the tail of a lobster in slices, heat them and lay on top of fillets and cover with the sauce. =Carrots in butter.= Wash and peel three dozen small French carrots, and boil in two quarts of salted water. When done drain off the water, add two ounces of sweet butter, and simmer for two minutes. Sprinkle with a little chopped parsley. =Fried cream.= One quart of milk, one-half pound of sugar, the yolks of eight eggs, four ounces of flour, and one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the sugar, flour and the yolks of the eggs, and then pour into the boiling milk. Continue cooking, stirring all the time until stiff. Then pour into a flat pan in à layer about three-quarters of an inch thick, allow to become cold, and then cut into two inch squares. Roll in flour, then in beaten egg, and finally in cake, macaroon, or bread crumbs, and fry in swimming lard until brown. Serve dusted with powdered sugar, or with a lump of sugar covered with brandy, and burning. =Beef tongue, Parisian style.= Wash a fresh beef tongue, put in a pot, cover with hot water, add a cup of white wine vinegar, two carrots, two onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of a bunch of celery, and some salt. Simmer slowly for three hours, or until when pricked with a fork it has the consistency of jelly. Then peel and trim. Reduce the broth, and make a brown gravy, adding a glass of Madeira wine. In another pan boil a dozen or so small onions. Glacé and simmer them in plenty of butter, but do not brown, add a can of mushroom heads and quarter of a pound of salt pork that has been boiled and diced, and simmer again. Add two tablespoonfuls of minced parsley and a wine glass of sherry, then mix with the brown Madeira sauce. Put the whole tongue on a platter, and pour the sauce over it. MARCH 12 BREAKFAST Stewed rhubarb Boiled eggs Rolls Coffee LUNCHEON Grapefruit with maraschino Fried tomcods, Tartar Broiled honeycomb tripe Celery root, field and beet salad Lyonnaise potatoes Cherry tart Coffee DINNER Potage Lamballe Radishes Bass, Dijonaise Roast chicken Fonds d'artichauts, Feypell Julienne potatoes Sliced tomatoes, French dressing Vanilla ice cream Cakes Coffee =Bass, Dijonaise.= Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes. Add some chopped chives, and pour over the fish. =Fonds d'artichauts, Feypell.= (Artichoke bottoms, Feypell). Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares. Prepare one cup of purée of fresh mushrooms and one-half cup of grated cheese. Put in a sauté pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper. Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms purée, and boil for a minute or two. Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover thickly the six whole artichoke bottoms with this filling, place on a buttered dish or pan, lay a thin slice of raw bacon about an inch and a half long on top of each, and put in the oven and bake. Serve as a vegetable course with Madeira or tomato sauce, or as a garnish, plain. =Canapé St. Francis.= Trim small pieces of toast, and cut in fancy shapes, or circular. Spread with caviar. Place a slice of tomato on top and over this strips of caviar. Place on lettuce leaves that have been dressed with French dressing mixed with finely-chopped herbs. =Potatoes Ritz.= Allow one large potato for each individual. Peel, and cut into half-inch dices. Boil in salt water for ten minutes, drain, and brown with butter. When done the potatoes should be in small free pieces, and browned on all sides. MARCH 13 BREAKFAST Grapefruit marmalade Buckwheat cakes Breakfast sausages Maple syrup Rolls Coffee LUNCHEON Eggs gastronome Calf's brains au beurre noir Persillade potatoes Hearts of lettuce, French dressing French pastry Coffee DINNER Toke Point Oysters, mignonette Potage Mongol Ripe California olives Fillet of sole, Villeroi Roast loin of lamb, mint sauce Asparagus Polonaise Potato salad Savarin aux fruits Coffee SUPPER Yorkshire buck Coffee =Eggs gastronome.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley, and mix well. Fill the hard-boiled whites with this filling, put on a platter, cover with brown gravy and bake in oven. =Calf's brains au beurre noir.= Put two calf's brains in cold water and leave for one hour; then remove the reddish-black outside skin with the fingers, and put again in fresh cold water so the blood will run out, and the brains remain white after being cooked. Now put in a casserole two quarts of water, a heaping spoonful of salt, one-half glass of vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for five minutes, and then add the brains and boil for two minutes, then let it stand in the hot broth for about one-half hour. Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle with salt and fresh-ground black pepper, one spoonful of French capers, and a little chopped parsley, chives and chervil. Put in a frying pan three ounces of sweet butter and cook until very dark brown, nearly black; and pour over the brains. Then put in the same pan one-third of a cup of vinegar, let it become hot, and pour over the brains also. =Potatoes persillade.= Cut two dozen potatoes to the shape of a small egg. Put in a pot, cover with cold water, add a spoonful of salt, and boil slowly so they will not break. When they are nearly soft drain off the water, add one ounce of butter, cover, and simmer until the butter is melted. Then sprinkle with chopped parsley. =Fillet of sole, Villeroi.= Put the fillets of à large sole in a buttered pan, add some salt and a glass of milk, bring to a boil, and then set on the side of the stove for ten minutes; then remove the fish to a platter. Mix in a cup one spoonful of flour and one spoonful of butter; add this to the broth in the pan from which the fish has been removed, and boil for five minutes; then add one cup of cream, and two ounces of sweet butter and whip well until melted, season with salt and pepper, and strain over the fish. =Asparagus Polonaise.= Put four pounds of boiled fresh asparagus, (for four persons), on a platter. In a frying pan put three ounces of fresh butter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow. Then pour over the tips of the asparagus, sprinkle with a little pepper and chopped parsley. A hard-boiled egg chopped fine, may be added if desired. =Boiled fresh asparagus.= Fresh asparagus should be peeled very thin with a sharp knife, and well washed. If to be served hot, put in boiling salt water over a hot fire about twenty minutes before serving. They should not be cooked in advance. If to be served cold, as soon as the asparagus is done pour a glass of cold water over them so they will not continue cooking and become too soft. Allow to cool in the broth, and before serving lay on a towel or napkin to allow the water to drip off. MARCH 14 BREAKFAST Baked beans, Boston style Brown bread Buttermilk Coffee LUNCHEON Omelet with oysters Veal chops, sauté in butter Purée of salad Camembert cheese, crackers Coffee DINNER Little Neck clams Chicken okra soup Salted almonds Aiguillettes of bass, Massena Vol au vent Toulouse Roast capon, giblet sauce Stewed asparagus Château potatoes Endives salad Parfait Napolitain Assorted cakes Coffee =Purée of salad.= (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add butter and a little cream. =Aiguillettes of bass, Massena.= Put four fillets of bass in a buttered pan, season with salt and pepper; add one-half glass of white wine and one-half glass of stock, bouillon, fish broth or water, cover with buttered paper, and put in oven to bake. When done place the aiguillettes on a platter and cover with the following sauce: Heat one and one-half ounces of butter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoonful of Worcestershire sauce. Boil for ten minutes, then add one-half teaspoonful of essence of anchovies, and strain through cheese cloth. Boil one dozen clams and cut in two; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two. Put all of this in the strained sauce, and season well. =Giblet sauce.= Clean the giblets of chickens, turkeys, or other fowl, boil in salt water, and chop. Put in casserole two chopped onions, and two ounces of butter, and simmer for ten minutes, or until soft and yellow. Then add one tablespoonful of flour, and simmer again until brown. Add the gravy from a roast, the chopped giblets and a little of the water the giblets were boiled in. Cook for half an hour, season with salt and pepper and chopped parsley. A little sherry wine may be added before serving, if desired. =Stewed asparagus.= Cut up some asparagus tips and cook in a casserole in salt water until soft. Mix a spoonful of flour and one ounce of butter and add to the asparagus, with some of the water used for boiling. Use only enough water to cover the asparagus. Sprinkle with chopped parsley and pepper, and serve in a deep dish. =White bean soup.= Soak a quart of beans over night. Put in a vessel with four quarts of water, or a mild soup stock. Add a half pound of lean bacon, and a shinbone, if desired. Start to boil rapidly, then remove to back of stove and cook for several hours until the beans drop to pieces. Skim from time to time. Meanwhile chop very fine an onion, a carrot and a stalk of celery, and simmer in butter until they take on a slightly brown color. Add a spoonful of flour, a potato cut in small dices, and the water from the beans. Strain the beans, and to the purée add the cooked vegetables; cut the bacon in small pieces, and cook all together for twenty minutes. Season with salt, pepper and chopped parsley. MARCH 15 BREAKFAST Bananas with cream Scrambled eggs with asparagus tips Toast Coffee LUNCHEON Crab salad Consommé in cups Cheese straws Fried whitebait, rémoulade Lamb chops Sauté potatoes Escarole and chicory salad Roquefort cheese, crackers Coffee DINNER Pot au feu Loin of pork, baker's oven style Mashed turnips Celery root and field salad Fancy ice cream Assorted cakes Coffee =Fried whitebait.= Wash the whitebait well and dry on a towel or napkin. Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp. Lay them on a napkin, sprinkle with salt, and garnish with fried parsley and quartered lemons. Serve brown bread and butter sandwiches and sauce Tartar or rémoulade. =Pot au feu.= Put in a pot one brisket of beef; or five pounds of short ribs of beef; two gallons of cold water, and a handful of salt. Bring slowly to a boil and skim well, so the broth will remain clear. When the boiling point is reached add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions, all well washed. Bring to the boiling point again, cover, and put on the side of the stove where it will simmer slowly. The vegetables will be done before the meat, so when they are cooked remove them and throw out the bouquet garni. Let the beef cook until very soft. Cut the vegetables, with the exception of the onions, in thin slices; and when the beef is done strain the broth over the vegetables. Give it another boil, season well, add some chopped chervil, and serve with toasted bread crusts, separate. The boiled beef may be served as an extra course, usually after the soup, if no fish is served. =Loin of pork, baker's oven style.= For à large family, take eight pounds of pork ribs, season with salt and pepper, rub with a piece of garlic thoroughly, and put into a stoneware pot. Cut six large potatoes in strips lengthwise and one inch square, slice three onions and add, with three pints of water, a bay leaf and two cloves, to the meat. Your baker will bake it for you in a brick oven, and it will be a dish quite different from the usual roasted pork. If necessary, put it in your own oven, baking for not less than four hours with a slow, even fire. However, it is preferable to have it baked in a brick oven. =Fried chicken, Vienna style.= Cut a chicken in six pieces; two legs, two wings, and two pieces of breast. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Put in a sauté pan in two spoonfuls of hot butter, and fry. When done dish up on a platter, garnish with corn fritters, and serve sauce suprême separate. =Peas, farmer style.= Shell enough peas to make two cupsful. Take twelve firm large asparagus tips, an onion, a firm head of lettuce cut fine, six small French carrots cut in two, three ounces of butter, a pinch of salt and one of sugar. Add enough water to cover, and simmer slowly until all the vegetables are thoroughly done. MARCH 16 BREAKFAST Grapefruit Fried eggs Dry toast English breakfast tea LUNCHEON Sardines, vinaigrette Paprika schnitzel with spätzel German apple cake Coffee DINNER Blue Point oysters on half shell Purée paysanne Pompano sauté, meunière Tame duckling, apple sauce Young beets in butter Sweet potatoes sauté Waldorf salad Lemon pie Coffee =Sardines, vinaigrette.= Remove the skins from a can of sardines, and arrange on a platter, on a lettuce leaf. Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley. Garnish with a lemon cut in half, two hard-boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers. =Purée paysanne.= (Soup). Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of squash or other fresh vegetable such as asparagus or tomatoes. Put them in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon and cook until soft. Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of butter and mix well. =Young beets in butter.= Cut some young boiled beets in thin slices, put in sauté pan with butter, season with salt and pepper, and simmer for a few minutes. =Fillet of sole, Villeroi.= Put the fillets of à large sole in a buttered pan, add some salt and a glass of milk, and bring to a boil, then set on side of stove for ten minutes. Then remove the fillets to a platter. Mix in a cup one spoonful of flour and one spoonful of butter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes. Then add one cup of cream and two ounces of sweet butter, whip well until melted, season with salt and pepper, and strain over the fish. =Sponge cake.= One-half pound of sugar, six yolks of egg and six whole eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks and sugar over a slow fire until blood warm. Then remove and continue beating until cold and very light and spongy. Then add the flour and vanilla, or other flavoring, and mix lightly. Put into paper-lined moulds or pan, and bake in medium hot oven. Serve with powdered sugar dusted on top, or frosted. =Caroline cake.= (Chocolate or coffee). Make a dough as for cream puffs, and dress on a pan in drops about quarter the size as for regular cream puffs. Bake in a moderate oven; when done make a hole in the bottom of each with a pointed stick, and fill with pastry cream, or sweetened whipped cream. Place on a wire grill about one-quarter inch apart, and glacé with chocolate or coffee icing. Let the icing dry, and serve in paper cases. MARCH 17 BREAKFAST Fresh strawberries with cream Boiled eggs Dry toast Chocolate with whipped cream LUNCHEON Eggs Princesse Chicken sauté, Hongroise Mashed potatoes Lettuce salad Brie cheese and crackers Coffee DINNER Little Neck clams Consommé Camino Fillet of bass, Menton Roast leg of lamb String beans Château potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee =Eggs Princesse.= Put some purée of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Périgueux. =Chicken sauté, Hongroise.= Joint a chicken and put in a sauté pan with two ounces of butter, season with salt and a little paprika, simmer for five minutes; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macédoine of vegetables. =Macédoine of vegetables.= Macédoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macédoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired. =Consommé Camino.= Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consommé. Serve grated cheese separate. =Fillet of bass, Menton.= Cut four fillets of bass; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in buttered sauté pan, add a little salt and one-half glass of white wine, cover with buttered paper, and place in oven for fifteen minutes. Dish up on a platter and cover with white wine sauce. =Beans, Normandy.= Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour. Put two big spoonfuls of butter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans. Now fill a baking dish; first à layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled. Then add half a glass of white vinegar and bake until the potatoes are done, by which time the beans will be done also. MARCH 18 BREAKFAST Baked apple with cream Fried hominy Bar le Duc jelly Rolls Coffee LUNCHEON Oranges en suprême Clam broth in cup Fillet of sole, Orly Tripe and oysters in cream Baked potatoes Diplomate pudding Coffee DINNER Cream of celery Pompano, Café Anglaise Chicken sauté, Portugaise Fresh asparagus, Hollandaise Julienne potatoes Romaine salad Sponge cake Compote of mixed fruits Coffee =Orange en suprême.= Slice six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curaçao, let stand for thirty minutes, and serve in suprême glasses. =Fillet of sole, Orly.= Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swimming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate. =Diplomate pudding.= Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoonful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar; pour over the cake in the mould, and bake. Serve with brandy sauce with some chopped candied fruit in it. =Pompano, Café Anglaise.= Put four small whole pompano and four fillets of pompano in a buttered sauté pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen écrevisse tails in the sauce and pour over the fish. The sauce should be well seasoned. Garnish with small fried fillets of sole. =Small fried fillets of sole.= Cut fillets of sole into small strips about one-quarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish. =Chicken sauté, Portugaise.= Joint a chicken and season with salt and pepper. Put in sauté pan one spoonful of olive oil and one of butter, heat, add the chicken, and sauté until golden yellow; then add three finely chopped shallots and simmer for a minute; add one can of French, or one-half pound of fresh mushrooms sauté in butter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnishing on top, and sprinkle with chopped parsley. A little chopped garlic may be added at the same time as the chopped shallots, if desired. MARCH 19 BREAKFAST Preserved figs with cream Scrambled eggs with parsley Puff paste crescents Oolong tea LUNCHEON Eggs Du Barry Boiled ham, Leonard Stewed tomatoes, Brazilian Mashed potatoes Roquefort cheese, crackers Coffee DINNER Velvet soup Ripe California olives Skatefish au beurre noir Baked chicken with rice Chiffonnade salad Bavarois à la vanille Assorted cakes Coffee =Baked chicken with rice.= Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth; then put into a porcelain baking dish and bake until brown. =Eggs Du Barry.= Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot purée of cauliflower. =Purée of cauliflower.= Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce. =Forcemeat of truffles and tongue.= Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of one egg, and a little pepper. =Boiled ham, à la Leonard.= Soak a smoked ham in cold water for twelve hours, after having cut off the handle bone and shortening the hip bone. Set on the fire and bring to the boiling point very gradually, then drain off the water, and replace with water of tepid warmth. Add four or five carrots, two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery tops, all tied in a bunch. Season with mace, cloves and pepper berries, let it come to bubbling heat, and then set on back of stove, where it may simmer at an even temperature. When done; allowing about a quarter of an hour for each pound of meat; peel, and serve with a sauce made of some clear soup stock, Madeira sauce, three spoonfuls of molasses and a spoonful of French mustard. The ham should be basted frequently while cooking. =Velvet soup.= Mince fine the red part of a few carrots, stew them with butter, salt, sugar and a little broth. When done strain through a sieve. Put a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it stand for twenty-five minutes on the side of the fire, skimming well. At the last minute before serving add the carrot purée, season, boil up once or twice more, and serve in a tureen. =Tomato stew, Brazilian.= Dice a piece of white bread and simmer with two ounces of butter, slightly browning it. Add four peeled tomatoes and a can of Lima beans with the water drained off, and season. Then add a half cup of chicken broth or well-flavored stock, and simmer for twenty minutes. MARCH 20 BREAKFAST Strawberries with cream Boiled eggs Dry toast Coffee LUNCHEON Raisin cocktail Consommé in cups Broiled shad roe with bacon Cold roast beef Cole slaw French pastry Coffee DINNER Purée Céléstine Radishes Paupiettes of bass Mutton chops, Milanaise Peas, farmer style Homemade apple pudding Coffee =Broiled shad roe with bacon.= Season four shad roes with salt and pepper, lay in oil, and broil. When done place on platter and cover with maître d'hôtel sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish with quartered lemon and parsley. =Purée Céléstine.= Same as purée of potatoes. =Purée of potatoes.= Peel four well-washed white potatoes, and cut in pieces. Put in a vessel with one quart of stock and two cut-up stalks of leeks, and boil until done. Then strain through a fine sieve, put back in vessel, season with salt and pepper, add two ounces of butter, and stir well until the butter is melted. =Paupiettes of bass.= Cut four fillets of bass about one-quarter of an inch thick, two inches wide and six inches long. Lay them flat on the table and spread with a thin layer of fish dumpling preparation. Roll them up and place standing in a buttered sauté pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of stock or hot water, cover with buttered paper, and put in oven for fifteen minutes. Then remove the fish to a platter, reduce the broth until nearly dry, add one pint of white wine sauce, strain, and pour over the fish. Decorate the tops with chopped hard-boiled eggs, chopped parsley, and lobster corals chopped very fine. =Lobster corals.= In lobsters may be found a solid red substance which is known as lobster corals. Remove the corals from a boiled lobster, put on a covered plate and dry on the stove until very hard. Chop fine, and use for decorating fish, salads, etc. It will keep a long time in a dry place. =Raisin cocktail.= Soak seedless raisins in sherry wine for fifteen minutes, then put a heaping spoonful in each cocktail glass. Make a sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of two lemons; allowing the latter to a half pint of ketchup. Add a few chopped almonds, fill the glasses and chill, or serve with ice around the glasses. =Homemade apple pudding.= Fry four sliced apples in a little butter and a pinch of powdered cinnamon. Cut half of a five cent loaf of milk bread into small squares, mix with the apple and put in a pudding mould. Mix half a pound of sugar with four eggs and one quart of milk, strain, and pour into the mould. Allow to soak for a half hour, and bake in a moderate oven. =Maraschino sauce for iced pudding.= One-half pint of cream, one pony of maraschino, one-quarter of a pound of sugar. Beat all together until a little thick, and serve very cold. MARCH 21 BREAKFAST Oatmeal and cream Broiled kippered herring Baked potatoes Rolls Coffee LUNCHEON Canapé St. Francis Eggs, Carême Hot buckwurst with potato salad Limburger cheese and crackers Coffee DINNER Potage Eliza Terrapin, Maryland Beef tongue, Parisian style Potatoes Ritz Beans, Normandy Hearts of lettuce Savarin au kirsch Coffee =Broiled kippered herring.= Kippered herring may be obtained in cans. Dip in oil and broil very lightly, cover with maître d'hôtel sauce, and garnish with lemon and parsley. =Eggs, Carême.= Butter a shirred egg dish, crack two eggs into it, and season with salt and pepper. Slice a truffle and a few canned mushrooms, mix with a little cream sauce, and pour over the eggs. Bake in oven. =Hot buckwurst.= Secure the buckwurst from your butcher, lay them in boiling water for ten minutes, but do not let the water boil after they have been put in it. =Potage Eliza.= Same as potage santé. =How to boil terrapin.= Put two live terrapin into boiling water and leave for two minutes. Then remove the outer skin from the feet, neck and head, with a towel. Put the terrapin in a kettle with two quarts of cold water, an onion, a carrot, a bay leaf, and one clove, and boil until the feet are soft. The time required depends upon the age of the terrapin, some being cooked in fifteen minutes, and others requiring two or three hours. When done open the shell, take out all the meat, and the liver, removing the gall from the latter with scissors. Remove the tail and claws and head. Cut up the legs in inch-long pieces, or at the joints, as preferred. Reduce the broth by boiling down to about a cupful, and put in a jar with the meat, and add a whiskey glass of sherry wine. The terrapin is then ready to prepare in any style desired. =Terrapin, Maryland.= Put one cup of terrapin, prepared as above, in a flat pan, add a little grated nutmeg, salt and pepper, and half a glass of dry sherry. Boil until half reduced, then add a cup of thick cream, boil, and thicken with the yolks of two eggs, a quarter of a cup of thick cream and an ounce of butter beaten together. Heat, but do not boil. Serve in chafing dish, with dry sherry, and toast on the side. =Terrapin, Jockey club.= Same as Terrapin, Maryland. Before serving add two ponies of Cognac and six slices of truffles. =Terrapin, Baltimore.= One cup of the prepared terrapin without the liver. Put in saucepan with salt, pepper, nutmeg, celery salt, and a glass of dry sherry. Boil for five minutes. Mash the liver in a salad bowl, add the yolks of two raw eggs, one ounce of sweet butter, and strain through a fine sieve. Add a cup of brown sauce to the simmering terrapin, then add the liver prepared as above, pouring in gradually. Heat barely enough to thicken. Before serving add half a glass of dry sherry. MARCH 22 BREAKFAST Fresh raspberries with cream Scrambled eggs with smoked beef Rolls Coffee LUNCHEON Grapefruit en suprême Crab meat, Monza Loin of pork, baker's oven style Field salad Prune soufflé Coffee DINNER Little Neck clams White bean soup Salt codfish, Nova Scotia Fried chicken, Vienna style Corn fritters Mashed potatoes Romaine salad Diplomate pudding, glacé Coffee =Crab in chafing dish.= Mince a shallot onion and brown slightly with two spoonfuls of butter. Add a spoonful of flour, mixing well, then add a half pint of sweet milk, and stir to a smooth cream. Add the meat of a California crab (or six eastern crabs) and a tablespoonful of sherry. Place toast, cut in fancy shapes, on a deep platter, and cover with the crab. This is a favorite way of preparing crab. =Crab meat au gratin.= Shred the meat of one crab, mix with a cup of cream sauce and a little paprika, or Cayenne; or if this is too strong use white pepper. Fill individual baking dishes, and sprinkle the top liberally with grated Parmesan cheese. Bake in an oven until the top is an even brown. =Crab meat, Gourmet.= Put a quarter of a pound of picked shrimps in a saucepan, add one ounce of butter and one-half whiskey-glassful of dry sherry wine. Simmer for five minutes, then add the meat of one crab, prepared Monza. =Crab meat, Suzette.= Bake four good-sized potatoes, and cut off one side like the cover of a box. Scoop the insides out with a spoon, and fill with the meat of one crab prepared in cream. Sprinkle some grated Parmesan or Swiss cheese on top, and bake in oven until nice and brown. Serve on napkins, garnished with parsley in branches and quartered lemons. =Oysters or crab, à la Poulette.= If for oysters, boil them in their own liquid for about five minutes. If the small California oysters are used boil for half that time. Into this liquid of, say, a pint of oysters, stir a heaping teaspoonful of corn starch mixed with a half pint of white wine. Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of butter, and keep on the stove but do not let it boil. Finally squeeze in the juice of half a small lemon. If crab is used, cut the meat in small pieces, and make the sauce in the same manner, but instead of beginning with the juice of oysters for the foundation of the sauce, begin with a cup and a half of cream and water in equal proportions, thicken with corn starch, then add the yolks of eggs, etc., as above. The oysters or the crab meat should be added last. =Crab meat, à la Louise.= Have the crab meat thoroughly chilled, and allow one crab to three or four people, according to the size of the fish. Use small fancy fish plates, or salad plates. Lay on each plate some slices of the white hearts of firm heads of lettuce. Lay on top some canned Spanish pimentos, using the brilliant red variety, which is sweet. On top of this place the crab meat, taking care not to break it too small. Over all pour French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper. MARCH 23 BREAKFAST Hominy and cream Ham and eggs Rolls Coffee LUNCHEON Sardines with lemon Clam broth in cups Sand dabs, meunière Plain boiled potatoes Asparagus, vinaigrette Edam cheese and crackers Coffee DINNER Potage Coquelin Radishes and olives Broiled pompano, Havanaise Leg of mutton, Clamart Rissolées potatoes Lettuce and tomato salad Fancy ice cream Assorted cakes Coffee SUPPER Eggs Pocahontas =Eggs Pocahontas.= Fry six strips of bacon, and two dozen California, or one dozen Blue Point, oysters. Scramble ten eggs and mix with the above. Season well. =Potage Coquelin.= Garnish purée of pea soup with chicken and leeks cut Julienne style, and boiled in broth. =Broiled pompano, Havanaise.= Serve broiled pompano with a Colbert sauce, to which has been added two red peppers (pimentos), cut Julienne style. Pour the sauce over the fish, or serve separate, as desired. =Leg of mutton, Clamart.= Roast leg of mutton garnished with purée of peas. Serve brown gravy. =Lettuce and tomato salad.= Put the leaves of a head of lettuce in a salad bowl. In the center place four peeled and sliced, or quartered, tomatoes. Pour one-half cup of French dressing or mayonnaise over the tomatoes. =Crab meat, Belle Helene.= Put six whole tomatoes in hot water for fifteen seconds, then cool immediately, and remove the skins. Cut a hole in the tops the size of a quarter of a dollar, scoop out the insides, season the inside of the shells with salt and pepper, fill with crab meat Monza, and bake in oven for ten minutes. Serve on platters, garnished with parsley and quartered lemons. =Prune soufflé.= Wash a cupful of prunes thoroughly, and soak them over night. Boil them in the water in which they were soaked, flavoring with half of a vanilla bean, and sweetened with a cupful of sugar. When done pour off and save the juice. Strain the pulp through a colander or wire sieve, making a good firm purée, and about a cupful in quantity. Whip the whites of six eggs until dry, then whip in the prune pulp, and bake in the same manner as an omelette soufflé. Bake on a platter, formed into a symmetrical mound; or in a buttered pudding mould. Serve hot or cold, with a sauce made of the flavored juice in which the prunes were cooked, or it may be served with whipped cream. Other fruit may be prepared in the same manner, if desired. =Salt codfish, Nova Scotia.= Soak two pounds of salt codfish in cold water for six hours. Then put in casserole in one pint of water, boil for ten minutes, drain, add one pint of Créole sauce, boil slowly for five minutes, and serve hot with fresh-boiled rice. MARCH 24 BREAKFAST Stewed prunes Boiled eggs Buttered toast English breakfast tea LUNCHEON Crab cocktail, Victor Broiled shad roe, ravigote Tripe sauté, Lyonnaise Château potatoes Escarole salad Caroline cake Coffee DINNER Clam chowder, Boston style Fillet of sole, under glass Roast chicken Julienne potatoes Asparagus, Hollandaise Baked Alaska Coffee =Broiled shad roe, ravigote.= Broil the roe, place on a platter, and cover with a sauce made by mixing one-half cup of maître d'hôtel sauce with two chopped vinegar pickles and one teaspoonful of French mustard. =Fillet of sole under glass.= Cut the fillets into pieces two inches square. Into a buttered shirred egg dish put a piece of toast; on top of this place the fish, season with salt and pepper, put three fresh mushroom heads on each portion of fish, add a piece of butter about the size of an egg, and over all squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. Cover with a glass cover, such as used for mushrooms, put in a moderate oven and cook for twenty minutes; being careful that the oven is not hot enough to burn the toast. Then take from the oven, pour velouté sauce and a spoonful of white wine over each portion, and return, to cook for another five minutes. Any other fish may be substituted for sole, if desired. =Clam chowder, Boston style.= Put fifty clams, with their liquid, into a saucepan and boil for three minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice four slices of salt pork. Put a piece of butter into a pan, and fry the pork and onion until light brown in color; stir in two tablespoonfuls of flour and cook thoroughly, add the clam juice, a half pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavor is liked. Cook for about ten minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving add a few hard crackers broken into bits. =Crab cocktail, Victor.= Place a boiled crab on ice and chill thoroughly, then remove the meat, taking care not to break the pieces more than necessary. Make a sauce with three-quarters of a cup of tomato ketchup, a teaspoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar, and a good pinch of freshly-ground pepper. Mix with the crab meat, fill the cocktail glasses, place them in cracked ice, and serve. =Baked Alaska.= (Individual). Slice some sponge cake about one-half inch thick, and cut with a round cutter two inches in diameter. Place the discs of cake on a silver platter, put a ball of vanilla cream in the center of each, and cover with meringue paste. Make the meringue with the whites of four eggs, beaten well and mixed with one-half pound of powdered sugar. Use a pastry bag with a fancy tube, and cover carefully; dust with powdered sugar, and bake in a very hot oven for a couple of minutes. Put a French cherry on top of each before serving. MARCH 25 BREAKFAST Fresh strawberries with cream Bacon with eggs Rolls Coffee LUNCHEON Grapefruit with cherries Chicken broth with rice Crab meat, Gourmet Rolled veal, Huguenin Onions, Hongroise Camembert cheese, crackers Coffee DINNER Toke Points on half shell Potage Esau Shrimps with mushrooms Rack of lamb, mint sauce String beans Potato croquettes Chiffonnade salad Peach Melba Assorted cakes Coffee =Rolled veal, Huguenin.= Cut four thin slices of veal and flatten out smoothly. Chop fine two young green onions and two slices of bacon; and crush and chop fine, half of a clove of garlic, add a little pepper, and spread over the veal, roll up tight and tie with a string. In a saucepan put a piece of butter the size of an egg, and the veal, and simmer for three-quarters of an hour, basting frequently. Before serving season with salt and sprinkle with parsley. =Shrimps with mushrooms.= Fry two cups of shrimps and half a cup of fresh mushrooms in plenty of butter. Season with nutmeg, salt and pepper, and the juice of half a lemon. Add two spoonfuls of tomato sauce, half a cup of stock, and a few bread crumbs. Sprinkle with chopped parsley. =Onions, Hongroise.= Chop fine à large Bermuda onion, cover with water, and cook until tender. Drain, add half a pound of fresh cream cheese, a pint of sweet cream, à large can of pimentos, and a teaspoonful of paprika. Serve in a chafing dish. Do not salt. =Peach Melba.= Peel some large fresh peaches, and cook them whole in a light syrup; or use whole preserved peaches. From vanilla ice cream, that is frozen very hard, cut some round pieces about three inches in diameter and an inch thick. Place the ice cream on plates, place a peach on the center of each, and pour Melba sauce over them. =Raspberry Melba sauce.= Mix well a half pint of strained raspberry pulp, the juice of one lemon, and half a pound of powdered sugar; place in an earthen pot and let it set over night. Then pack in ice, stir well, add a cup of powdered sugar, and stir every half hour until smooth and thick. Keep in ice until used. =Potage Esau.= Same as purée of lentils. =Diplomate pudding glacé.= Mix in a bowl one pint of preserved fruit; or fresh fruit that has been cooked in syrup; cut in small dices, add a pony of kirsch and one of maraschino, and allow to macerate for one hour. Beat the yolks of four eggs with a quarter of a pound of sugar and half of a split vanilla bean, over the fire, until light and creamy; then remove from the fire and continue beating until cold. Then add one pint of whipped cream and the prepared fruit, and mix well together. Put in a pudding mould, pack in ice and rock salt, and freeze for about two hours. Serve with cold brandy sauce with chopped fruit in it. MARCH 26 BREAKFAST Preserved figs Omelet with tomatoes Rolls Coffee LUNCHEON Hors d'oeuvres variés Sand dabs, meunière Broiled rump steak French fried potatoes Smothered onions Romaine salad Eclairs Coffee DINNER Viennese bean soup Crab meat en Bellevue Chicken, Tyrolienne Boiled rice Asparagus, Hollandaise Strawberry pie Coffee =Viennese bean soup.= Wash a pint of beans, then put them in water and let them soak over night. Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done. Meanwhile mince an onion, à large carrot, and a stalk of celery; fry them in butter, but do not brown. Add a spoonful of flour and two cups of the beans, making a thick sauce; add this to the beans in the pot, and cook slowly for another hour. Season to taste, and sprinkle with chopped parsley before serving. Cut the pork in very thin slices, and serve one slice to each plate. =Chicken, Tyrolienne.= Joint a tender fowl, and dust lightly with flour. Put into a pan with plenty of butter, and simmer slowly for about fifteen minutes, turning frequently so it will become brown on all sides. Then sprinkle liberally with salt and pepper, add a spoonful of sherry and half a cup of brown gravy, a slice of boiled ham diced fine, and one large tomato cut in small pieces. Simmer slowly again for ten minutes. Dish up on a platter, sprinkle with chopped parsley, and garnish with apples fried in butter. =Peach pie.= Slice about five peaches for each pie, add sugar and cinnamon to taste, cover, and finish in the same manner as apple pie. For preserved peaches very little sugar is required. =Apricot, pear and pineapple pies.= Make in the same manner as peach pie. =Strawberry pie.= Clean and wash the berries, and add three ounces of sugar for each pie. Line the pie plate with dough, and put a handful of biscuit crumbs on the bottom, before putting in the berries. The crumbs will prevent the juice from running. =Raspberry, blackberry, huckleberry, gooseberry, currant, grape and cherry pies=, prepare in the same manner as strawberry pie. =English gooseberry pie.= Fill a deep china vegetable dish with gooseberries, add one-quarter pound of sugar and two cloves to each individual dish, wet the edges of the dish, cover with pie dough, wash the top with eggs, and bake. When done dust the top with powdered sugar, allow to cool, and serve cream separate. =English huckleberry or currant pie=, same as English gooseberry pie. =English rhubarb pie.= Remove the outer skin from rhubarb, cut in small pieces, and prepare the same as English gooseberry pie. =English grape pie.= Same as gooseberry but use a little less sugar. MARCH 27 BREAKFAST Sliced oranges Omelet with kidneys Rolls Coffee LUNCHEON Indian canapé Rack of lamb, jardinière Lettuce salad Floating island Lady fingers Coffee DINNER Cream of chicken, à la Reine Queen olives Fillet of rock cod, Nantaise Sweetbreads braisé, Henri IV Julienne potatoes Fresh artichokes, sauce mousseline Pâté de foie gras Lettuce salad Pudding à la Rossini Coffee =Omelet with kidneys.= Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see kidney stew), in the center. Put some stewed kidneys at each end of the omelet. =Rack of lamb.= Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress. =Rack of lamb, jardinière.= Garnish the rack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired. =Sweetbreads braisé, Henry IV.= Braised sweetbreads with sauce Béarnaise, garnished with Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads. =Pudding à la Rossini.= Cut six large thin pancakes in strips one inch wide, and line a buttered pudding mould with them, one overlapping the other. Boil a pint of milk, add one-quarter of a pound of flour to it, and stir well to a thick batter; then remove from the fire, whip in one-quarter pound of sugar and two ounces of butter, two ounces of grated cocoanut, the rind of a lemon, and the yolks of six eggs. Beat the whites of six eggs very stiff and add, mixing lightly. Fill the lined pudding mould, and bake in a slow oven for about forty minutes. Serve hot, with orange sauce. =Orange sauce.= Boil together one pint of water, one-half pound of sugar, and the grated rind of an orange. While boiling, stir in one teaspoonful of corn starch dissolved in a little cold water, boil for a few minutes, remove from the fire and add the juice of one or two oranges. Strain. =Lemon sauce.= Same as orange sauce, using lemons instead of oranges, and in the same proportions. =Fillet of rock cod, Nantaise.= Season four fillets of rock cod with salt and pepper, dip in oil and broil. When done place on platter and cover with the following butter: Press six sardines through a fine sieve, mix with two ounces of butter, the juice of two lemons, and some chopped parsley. MARCH 28 BREAKFAST Fresh strawberries with cream Boiled eggs Dry toast Coffee LUNCHEON Matjes herring, potato salad Chicken croquettes, cream sauce Asparagus tips Tapioca pudding Coffee DINNER Giblet soup, à l'Anglaise Radishes Terrapin, Jockey Club Baby lamb steak, horticulture Escarole salad Bavarois noisettes Alsatian wafers Coffee =Matjes herring.= This is an imported salted herring. Lay six herrings in cold water for an hour, and then clean. Put them in a stone pot, add a sliced onion, one-quarter cup of whole black pepper berries, two bay leaves, four cloves, one-half cup of vinegar, two cups of cream, and a little salt if necessary. Allow to stand for a couple of days, and then serve on lettuce leaves, with its own sauce, and with sliced lemon on top. =Baby lamb steak, horticulture.= Cut a steak from the leg of a spring lamb, season with salt and pepper, roll in oil, and broil. When done dish up on a platter, cover with Madeira sauce, and garnish with different vegetables, such as peas, carrots, stuffed tomatoes, stuffed peppers, string beans, cauliflower, asparagus tips, artichokes, etc. Arrange the vegetables in bouquets, and use as many kinds as you desire. =Bavarois noisette.= The yolks of eight eggs, one quart of milk, one-half of a split vanilla bean, one-half pound of sugar, one-quarter pound of ground hazelnuts, one pint of whipped cream, and five sheets of French gelatine. Boil the milk with the vanilla. Roast the hazelnuts, grind, or chop them very fine, and mix with the yolks of eggs and sugar. Add the boiling milk, and stir over the fire until it thickens, but do not let it boil. Remove from the fire and add the gelatine (which has been washed) in cold water, and stir with a spoon until melted. Allow to become cold, remove the vanilla bean, add the whipped cream, mix well, put in a fancy mould, and set in the ice box for two hours. Serve with whipped cream with chopped hazelnuts in it. =Indian Canapé.= Use one hard-boiled egg for each person to be served, and force through a sieve. For six eggs add a quarter of a pound of sweet butter, a half teaspoonful of curry, and beat into a smooth paste. Toward the last add a tablespoonful of cream. Spread over toast, and place a little chopped chutney on top of each. =Pommes d'arbre, 1915 (apple, 1915).= Peel and core six apples and cook them in syrup, with the addition of half of a vanilla bean. Drain, and allow to become cold. Make a cream sauce with half a pint of cream, two ounces of sugar, and two sheets of gelatine, and pour over the apples, coating them nice and smooth. Sprinkle the top with nonpareil candies, and place in ice box. Serve in suprême glasses, with vanilla cream in the bottom of the glass. MARCH 29 BREAKFAST Oatmeal and cream Broiled kippered herrings Lyonnaise potatoes Rolls English breakfast tea LUNCHEON Omelet with soft clams Blood pudding Mashed turnips Mashed potatoes Roquefort cheese and crackers Coffee DINNER German lentil soup Salted almonds Crab meat, au gratin Tournedos, Rossini Château potatoes Chiffonade salad Pommes d'arbre, 1915 Assorted cakes Coffee =German lentil soup.= To a purée of lentils, add before serving, some sliced Frankfurter sausages, and a little bacon cut in small strips and fried. =Quince jelly.= To each pound of cut-up quinces add a cup of water, put in a kettle and stew until soft. Then put in a jelly bag to drain, but do not crush. Add a pound of sugar to each pint of liquor, boil gently until the sugar is dissolved, then boil more quickly. Pour into glasses, and when cold cover with paraffine. =Preserved pears.= Peel, halve, and remove the cores from Bartlett or Seckle pears. Allow one pound of sugar to each pound of fruit. Put the sugar on to melt, with a few spoonfuls of water. Stick a clove in each piece of fruit, and boil in the sugar until thoroughly done. Put the fruit in glass jars, cover with the syrup, and seal. The rind of one lemon to every five pounds of fruit may be used instead of the cloves, if desired, or both may be used. =Pineapple preserves.= Pare and slice the pineapples, then weigh out one pound of cane sugar to each pound of fruit. Put à layer of the slices in a stone jar, sprinkle with the sugar, continue until fruit and sugar are used up, and allow to stand over night. Then remove the pineapple and cook the syrup until it thickens, add the fruit, and boil for fifteen minutes, remove the fruit and let it cool, then put in jars and pour the syrup over it. A very little ginger root boiled in the syrup will improve it. =Citron preserves.= Pare some sound fruit, divide into quarters, remove the seeds, and cut in small pieces. To every pound of fruit allow one-half pound of granulated cane sugar. Cook the citron in water until quite clear, then drain through a colander. Melt the sugar with a few spoonfuls of water, and boil until very clear, then put in the drained citron, add two sliced large lemons, a small piece of ginger root, and cook for about fifteen minutes. Fill the jars with the citron, and cover with the syrup. MARCH 30 BREAKFAST Honey in comb Scrambled eggs with chives Rolls Coffee LUNCHEON Canapé of fresh Astrachan caviar Saddle of hare, sour cream sauce Palestine potatoes Spatzle Green peas au beurre French pastry Coffee DINNER Lobster chowder Ripe California olives Broiled barracouda Roast leg of lamb, mint sauce String beans Alsatian potatoes Escarole salad Biscuit Tortoni Assorted cakes Coffee =Scrambled eggs with chives.= Make some plain scrambled eggs, and just before serving add some finely-cut chives, mix, and season well. =Sweet potato croquettes.= Boil four large potatoes in salt water, when soft, peel, and pass through a sieve. Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well. When cold, roll in flour, shape in the form of à large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard. When nice and brown serve on a napkin. =Palestine potatoes.= Sweet potato croquettes formed in the shape of a small pear. When fried, dress on a napkin with the pointed end up, and stick a sprig of parsley in the top. =Alsatian potatoes.= Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow. Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water, and season with salt and pepper. Cover, and simmer slowly for thirty minutes. Add fresh chopped parsley before serving. =Biscuit Tortoni.= Same as biscuit glacé, with the addition of a pony of good maraschino and two ounces of macaroon crumbs. To make the crumbs, crush some dry macaroons and pass through a sieve or colander. Put in round paper cases, filling above the edge, and allow to set in ice box for several hours until frozen. Dip the top of the biscuit in macaroon crumbs before serving. =Saddle of hare, sour cream sauce.= Remove the skins from the saddles of two hares, and lard them with thin strips of larding pork. Put them in an agate pan, add a little salt, and one-half cup of whole black peppers wrapped in cheese cloth. Cover with from two to three quarts of sour cream, and stand in a cool place for forty-eight hours. Then put the saddles in a roasting pan with a sliced onion and carrot, and a little butter on top, and roast in a hot oven for about ten minutes, or until brown. Then strain the sour cream, and add little by little to the saddles, while roasting. Baste continually, and after forty minutes you should have a nice brown sauce. Remove the saddles to a platter, reduce the sauce one-half, season with salt if necessary, and a little paprika, strain part over the saddles, and serve the remainder in a bowl. MARCH 31 BREAKFAST Hothouse raspberries with cream Browned corned beef hash Poached eggs on toast Rolls Coffee LUNCHEON Grapefruit with cherries Frogs' legs, sauté à sec Lamb chops Watercress salad French fried potatoes Camembert cheese with crackers Coffee DINNER Petite marmite Radishes Crab à la Louis Boiled beef, horseradish sauce Boiled potatoes Stuffed cabbage Hearts of lettuce salad Apple water ice Cakes Coffee =Corned beef hash.= Chop an onion very fine and put in a casserole with two ounces of butter. Simmer until the onion is cooked, then add two pounds of boiled corned beef cut in small dices, and one pound of boiled potatoes cut very small, or chopped. Mix well, season with a little pepper, and salt if necessary, add one cup of bouillon, and simmer for ten minutes. Before serving add a little chopped parsley. =Browned corned beef hash.= Same as above, but use only one-half cup of bouillon. Before serving put the hash in a frying pan with two ounces of butter, and allow it to brown. Serve in the shape of an omelet. =Corned beef hash au gratin.= Make a corned beef hash and put in a buttered, deep, silver vegetable dish, sprinkle with bread crumbs, put a small piece of butter on top, and bake in oven until brown. =Lamb cutlets in papers.= Fry the cutlets in a sauté pan, in melted fat pork, turning frequently. Brown only slightly, allowing them to remain rare. Then remove the cutlets, and in the fat simmer some minced onions, mushrooms and parsley for a few minutes. When nearly done add some shredded lean ham. Now prepare some oiled paper, tearing it heart-shaped, lay the cutlet on one half, surrounding it with the minced herbs, with a little on top also; then fold over the paper, creasing the edges together like a hem. Lay on a buttered dish, and set in oven until nicely colored. =Purée of onions (Soubise).= Peel and slice one dozen large white onions, put in a casserole with one-quarter pound of butter, cover, and put in oven for about forty-five minutes, or until soft; but do not allow them to become brown. Then drain off the butter and add one pint of thick cream sauce, season well with salt and white pepper, and strain through a fine sieve. =Apple water ice.= See Normandy water ice. APRIL 1 BREAKFAST Fresh strawberries with cream Boiled eggs Dry toast Coffee LUNCHEON Canapé Romanoff Eggs, Voltaire Tripe à la mode de Caën Baked potatoes Coffee éclairs Demi tasse DINNER Cream of chicken, Reine Hortense Ripe olives Terrapin Baltimore Roast saddle of mutton Château potatoes Braised sweetbreads, Marie Louise Lettuce salad Pears in syrup Lady fingers Coffee SUPPER Venetian egg in chafing dish =Venetian egg in chafing dish.= Mince an onion and cook in sauté pan in two ounces of butter, then add half a can of firm tomatoes and cook for twenty minutes. Add a pound of eastern cheese, broken into small bits; season with salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It should be of the same consistency as a Welsh rabbit. Serve either with, or on, toast or toasted crackers. =Eggs, Voltaire.= In the bottom of a buttered cocotte or egg dish place a spoonful of chicken hash, on top break a raw egg, and season. Cover with cream sauce and grated cheese. Bake until the tops are brown. =Cream of chicken, Reine Hortense.= Make a cream of chicken soup in the usual way. Take a cup of peeled almonds to each quart of the soup, pound into a pulp in a mortar, pulverizing thoroughly; mix with milk, strain, and add to the soup. =Canapé Romanoff.= Mix a boxful of smoked Norwegian sardines with three ounces of hot butter, mash fine, and force through a sieve. Stir in four spoonfuls of cream, and spread over toast cut in fancy shapes. Garnish with ripe and green olives. Serve as a fancy sandwich at tea or bridge parties, or as an appetiser for dinner. =Braised sweetbreads, Marie Louise.= Soak the sweetbreads in cold water for no less than three hours, changing the water two or three times. This draws all the blood from the sweetbreads. Then put into à large pot, with plenty of cold water, and bring to the boiling point; then drench with cold water to cool. In a saucepan put a sliced carrot, a sliced onion, a bay leaf, a clove, parsley in branches, a piece of salt pork rind, butter the size of half an egg, and one cup of stock or broth of any kind. Place the sweetbreads on top, and place in oven and cook for half an hour, basting frequently. The sweetbreads should turn an even yellow. Trim some artichoke bottoms, cut in half, and place the sweetbreads on top. Mix the juice from the baked sweetbreads with a cup of cream sauce and a sherry glassful of dry sherry. Pour this over the top, sprinkle with chopped parsley, and return to oven for two minutes. =Pears in syrup.= Make a syrup with a cup of sugar, and water enough to cover. Add the juice or rind of a lemon, a few cloves, and a stick of cinnamon. Quarter the pears, remove the cores, and cook in the syrup for eight or ten minutes, or until tender. Old hard pears may require a half an hour or more before they are sufficiently cooked. A little claret or white wine may be added, if desired. APRIL 2 BREAKFAST Preserved figs with cream Ham and eggs Rolls Coffee LUNCHEON Terrine de foie gras à la gelée Eggs, Texas clover Broiled squab with fresh mushrooms French fried potatoes Romaine salad Brie cheese and crackers Coffee DINNER Blue Point oysters on half shell Clear green turtle soup, au Madère Queen olives Crab poulette Roast chicken Fresh asparagus, Hollandaise Rissolée potatoes Sliced tomatoes, French dressing Omelette Robespierre Coffee =Eggs, Texas clover.= Chop a green pepper, put in casserole with one ounce of butter, and simmer until the peppers are soft; then add ten beaten eggs, season with salt and pepper, and scramble. Before serving add a dozen parboiled oysters, a little cream, and a piece of fresh butter. =Terrine de foie gras à la gelée.= Serve as an appetiser, cold, with meat jelly. The foie gras comes from Europe, being a particular specialty of Strasbourg, Alsace. It is a goose liver pie, baked in terrines. =Broiled squab.= Split the squab, season well, roll in oil and broil. Serve on a piece of freshly-made toast, cover with maître d'hôtel sauce, and garnish with half a lemon and watercress. =Broiled squab with fresh mushrooms.= Prepare as above, with the addition of four broiled heads of fresh mushrooms on top of the squab. =Clear green turtle soup.= May be made from live turtle, or the Florida canned turtle, which is the most common for home use. Put a can of green turtle meat in a pot and bring to a boil, then drain off the broth, and save. Cut the meat in one-half inch squares. In a casserole put one sprig of thyme, one sprig of sweet basilic herb, one glass of sherry, and reduce until nearly dry. Then add two quarts of strong consommé, bring to a boil, and thicken with a soupspoonful of arrowroot diluted with a little cold water. Add the arrowroot while the consommé is boiling. After boiling for five minutes strain through a fine cloth, put back in the casserole, add the turtle meat, and season with salt and Cayenne pepper. Before serving add a glass of very old Madeira and the turtle juice. =Omelette Robespierre.= Take six canned apricots, or six fresh apricots boiled in syrup, and cut in one-quarter inch squares. Make an omelette with ten eggs, and with very little salt. Make the omelet soft. Put on a platter, sprinkle with plenty of powdered sugar, and burn with a red-hot poker. Warm the apricots, and put at both ends of the omelet; pour two ponies of absinthe over the top, and light before bringing to the table. Anisette liqueur may be used in place of the absinthe if more convenient. APRIL 3 BREAKFAST Fresh raspberries with cream Broiled Yarmouth bloaters Potatoes hashed in cream Rolls Coffee LUNCHEON Eggs, St. Laurent Clam broth in cups Planked shad and roe Chicory and beet salad Cream puffs Demi tasse DINNER Oyster soup, family style Radishes Fillet of turbot, Nesles Fondante potatoes Salmon steak, Chambord sauce Peas au cerfeuil Hot baked apples Macaroons Coffee =Poached eggs, St. Laurent.= Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a poached egg on each piece, and cover with cream sauce. =Planked shad and roe.= Split a shad and lay on a buttered plank, with the roe on the side. Season with salt and pepper and bits of butter, and put in a moderate oven. After fifteen minutes turn over the roe, and leave in the oven for another two minutes. Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown. Serve with maître d'hôtel butter, and garnish with quartered lemons and parsley in branches. =Fillet of turbot, Nesles.= Put four fillets of turbot in a buttered pan, season with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve minutes. Then remove the fillets to a platter, add to the cream in the pan a cup of cream sauce, bring to the boiling point, then add two spoonfuls of grated cheese, and pour over the fish. Have the sauce well seasoned. =Fondante potatoes.= Cut a quart of small potatoes to the size of pigeons' eggs, put in a casserole and cover with cold water, add a pinch of salt, and bring to a boil. Then drain off the water and put the potatoes in a flat sauté pan with two ounces of butter, and simmer very slowly until they are golden yellow. Then add a spoonful of chicken broth and simmer again until nearly dry. Sprinkle with fresh-chopped parsley, season with salt and pepper. =Chicken sauté, chasseur.= Joint a chicken, and season with salt and pepper. In a sauté pan put one ounce of butter and a spoonful of olive oil, heat, and then add the chicken. When the chicken is golden yellow add three chopped shallots, and simmer, but not enough to color the shallots. Then add one gill of white wine and boil for two minutes; add one peeled and chopped tomato and half of a can of French mushrooms, and boil for ten minutes more. Finally add half a dozen small onions glacé, and then dress the chicken on a platter. Season the sauce well, reduce one-half, add a little chopped parsley, and pour over the chicken. =Roast saddle of mutton.= Secure the saddle from the butcher ready prepared for roasting. Put a sliced onion and carrot in a roasting pan, place the saddle on top, season well with salt and pepper, put a piece of butter on top, and place in hot oven. Bast frequently. It will require from thirty-five to forty-five minutes to roast, depending upon the thickness. When done, place the saddle on a platter, drain off the fat in the pan, add a half cup of stock and a spoonful of meat extract, and bring to a boil. Strain and pour over the saddle. Serve hot. APRIL 4 BREAKFAST Guava jelly Oatmeal with cream Rolls Cocoa with whipped cream LUNCHEON Grapefruit and orange en surprise Eggs, Crossy Chicken sauté, chasseur Parisian potatoes Endives salad Soufflé au fromage Coffee DINNER Potage Solferino Ripe olives Brook trout, sauté meunière Roast leg of lamb, mint sauce Stewed asparagus Rissolées potatoes Neapolitan ice cream Assorted cakes Coffee =Eggs, Crossy.= Make a cupful of purée of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them. =Soufflé au fromage.= Heat a pint of milk in a double boiler. Mix a quarter of a pound of butter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry. Put into large, or individual, buttered moulds, sprinkle with cheese, and bake for twenty minutes. =Potage Solferino.= Cut six fresh tomatoes in pieces and cook in half a cup of consommé until well done. Strain through a fine sieve, and add to two quarts of consommé. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil. =Brook trout, sauté meunière.= Clean and wash well six small brook trout, season with salt and pepper, and roll in flour. Put three ounces of butter in a frying pan, melt, add the fish and sauté till nice and brown. When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons. Melt two ounces of fresh butter in the frying pan and pour over the fish. Garnish with quartered lemons and parsley in branches. =Stewed asparagus.= Cut off two pounds of tips about one inch in length, from fresh asparagus. Put in casserole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes. Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus. Add a little chopped parsley before serving. =Neapolitan ice cream.= Fill a brick-shaped mould with three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover mould well, and pack in ice and salt, and let stand for an hour. To serve, dip the mould in warm water and remove the ice cream, cut in slices about one inch thick, and crossways of the brick, to show the different colors. APRIL 5 BREAKFAST Fresh strawberries with cream Waffles with maple syrup Coffee LUNCHEON Poached eggs, Jeanne d'Arc Breaded pork chops, cream sauce Spaghetti Caruso Field salad Roquefort cheese and crackers Coffee DINNER Potato soup à la Faubonne Radishes and salted almonds Clams with port wine Sweetbreads braisé, Clamart Roast chicken Sybil potatoes Cold asparagus, mustard sauce Almond cake Coffee SUPPER Sandwich Carême =Sandwiches, Carême.= Mince fine one-half dozen sweet mixed pickles. Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey glass of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad. =Clams with wine sauce.= Take as many large clams as you desire to use. Remove from the shells, cut away the neck, retaining only the bellies. Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling. If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of toast on the side. =Potato soup, Faubonne.= Put one quart of purée of potato soup and one quart of consommé Julienne in a casserole and bring to a boil. Bind with the yolks of three eggs mixed with a cup of cream. Serve with a little chopped parsley and chervil. =Sweetbreads braisé, Clamart.= Place four sweetbreads braisé on a platter, garnish with a purée of fresh or canned peas, and pour brown gravy around the bottom. =Almond cake.= Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth. Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon. Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour. Bake in a cake pan or mould, in a moderate oven. When cold finish with white frosting, and decorate with split almonds. =Almond cream cake.= Cut an almond cake in three or four layers and spread between with whipped cream sweetened with vanilla sugar, and mixed with fine-chopped roasted almonds. Cover with white frosting, and decorate with whipped cream and split almonds. =Eggs, Jeanne d'Arc.= Place four very soft poached eggs on a buttered dish, cover with a thick tomato sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in a hot oven for two minutes. APRIL 6 BREAKFAST Orange juice Buckwheat cakes with maple syrup Chocolate with whipped cream LUNCHEON Tartine Russe Consommé parfait Crab en brochette Chow chow Chocolate macaroons Coffee DINNER Potage Reine Mogador Queen olives Catfish sauté, meunière Roast loin of lamb, au jus Timbale of croquette potatoes Chiffonnade salad Saxony pudding Coffee =Tartine Russe.= Toasted rye bread, buttered, spread with caviar, and garnished around the edges with chopped boiled eggs, and some chopped beets in the center. =Consommé parfait.= To a pint of cold consommé tapioca add three raw eggs and two additional yolks, put in a buttered mould and cook in a bain marie. When done allow to cool, slice, and serve in hot consommé. (This is tapioca royal). =Crab en brochette.= Alternate on a skewer a crab leg, then a piece of broiled bacon, and so on, until the skewer is full. Season with salt and pepper, roll in oil and fresh bread crumbs, and broil. When done place on toast, cover with maître d'hôtel sauce, and garnish with lemon and parsley. =Chocolate macaroons.= One pound of almond paste, one pound of granulated sugar, two ounces of melted cocoa, one spoonful of flour, and the whites of five eggs. Mix the almond paste with the sugar, add the whites of eggs, and work well. Then add the cocoa and flour, mix well, and dress on paper, in the same manner as ordinary macaroons. Moisten the tops with a brush, and bake in a moderate oven. =Saxony pudding.= Sift one-half pound of flour into a sauce pan, and add a pint of boiling milk and four ounces of butter. Stir with a wooden spoon until the flour is free from the bottom of the pan. Then remove from the fire and add four ounces of sugar and the yolks of eight eggs, four ounces of candied fruit chopped fine, and the whites of six eggs beaten very hard. Put in a mould and cook in bain marie in a moderate oven. When done remove from mould and serve with apricot sauce flavored with kirschwasser. Make the sauce in the same manner as brandy sauce, but use kirschwasser in place of brandy. =Potage Reine Mogador.= Half cream of chicken and half purée of potatoes. Bind with the yolks of two eggs and half a cup of cream. =Catfish sauté, meunière.= Clean six catfish, season with salt and pepper, roll in milk and then in flour. Melt three ounces of butter in a frying pan, add the fish, and sauté until nice and brown. Then put on a platter, sprinkle with chopped parsley and the juice of two lemons. Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish. Garnish with parsley and quartered lemons. APRIL 7 BREAKFAST Fresh raspberries with cream Boiled eggs Dry toast Coffee LUNCHEON Yarmouth bloaters in oil Poached eggs, Talleyrand Fricandeau of veal, au jus Sorrel Mashed potatoes Pont l'êveque cheese and crackers Coffee DINNER Potage Saxe Lyon sausages and radishes Curried crab Sirloin steak, Dickinson Soufflé potatoes Cauliflower au gratin Hearts of romaine, roquefort dressing Vanilla and chocolate ice cream Assorted cakes Coffee =Yarmouth bloaters in oil.= Skin and split four Yarmouth bloaters, and remove the bones. Lay them in an earthen pot, add the juice of one lemon, one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole black peppers. Allow to stand for twenty-four hours. Serve on lettuce leaves with a little of its juice. =Poached eggs, Talleyrand.= On four round pieces of toast spread some foie gras, lay a poached egg on top of each piece, and cover with sauce Périgueux. =Fricandeau of veal, au jus.= Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork. Put in a sauté pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of butter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary, so the vegetables will not burn. It will require from fifty minutes to one hour to cook. When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stock or bouillon, season well, and strain over the veal. =Potage Saxe.= To two quarts of boiling consommé add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil. Stir well, boil and serve. =Sirloin steak, Dickinson.= Broil a steak and place on a platter. Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow. Cover all with sauce Colbert with sliced truffle in it. =Curried crab.= Cut the crab meat into small pieces. Put in a frying pan a piece of butter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice. =Spaghetti Caruso.= Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot. APRIL 8 BREAKFAST Hominy with cream Ham and eggs Rolls Coffee LUNCHEON Grapefruit à l'anisette Oyster broth in cups Crackers Broiled brook trout with bacon Cucumber salad Lamb chops, grilled Julienne potatoes Chicory salad French pastry Coffee DINNER Potage Viennoise Curried oysters with boiled rice Saddle of mutton with currant jelly String beans à l'Alsacienne Laurette potatoes Dandelion salad Gastaner pudding Coffee =Grapefruit à l'anisette.= Cut the grapefruit in half and loosen the inside from the skin with a pointed knife. Put a teaspoonful of powdered sugar and a half pony of anisette on each half. Serve on cracked ice. =Oyster broth.= In a casserole put two dozen oysters with their own juice, and one quart of water. Add a bouquet garni and put on the fire. When boiling remove the bouquet garni, and strain the broth through a napkin, season with salt and a little Cayenne pepper, and serve in cups. The oysters may be saved for other purposes. =Curried oysters.= In a casserole melt three ounces of butter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth. Boil for a minute, then add one apple fried in butter, one tablespoonful of chutney sauce, one teaspoonful of Worcestershire sauce, and a little salt and Cayenne pepper. Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream. Strain the sauce, and add two dozen well-seasoned parboiled oysters. =Pudding à la Gastaner.= Decorate the bottoms of buttered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red. Cut some lady fingers to fit the depth of the mould, and moisten them well with Curaçao. Stand them up around the inside of the mould one-half inch apart. Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same. Serve with strawberry sauce flavored with a pony of brandy. =Broiled brook trout with bacon.= Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin. Season with salt and pepper, roll in oil, and broil. When done put on a platter with maître d'hôtel sauce. Lay six slices of broiled bacon on top. Garnish with quartered lemons and parsley in branches. =Potage Viennoise.= Cream of barley with royal cut in small squares as garnishing. =Potage Venitienne.= Half velouté of chicken soup and half consommé tapioca. Add a little chopped chives. APRIL 9 BREAKFAST Grapefruit marmalade Shirred eggs Dry toast Coffee LUNCHEON Eggs St. George Lamb cutlets in papers Cold asparagus, mayonnaise Brown Betty pudding Coffee AFTERNOON TEA Oysters poulette, or sweetbreads Monza Salted almonds Windsor sandwiches Cream of almond sandwiches Olive sandwiches Shrimp salad Vanilla ice cream Pound cake Fruit cake Apple tarts Salted pecans Créole sandwiches Dubney sandwiches Bread and butter sandwiches Chicken salad Pineapple water ice Strawberry pie Chocolate, coffee or tea Rolls Toast Melba Assorted cakes DINNER Potage Venitienne Crab in chafing dish Roast duckling, apple sauce Sweet potato croquettes Artichokes, mustard sauce Lemon water ice Cocoa cake Coffee =Cocoa cake.= Half a cup of butter, a cup of sugar, three eggs, a teaspoonful of vanilla, three-fourths of a cup of milk, six level tablespoonfuls of cocoa, two teaspoonfuls of baking powder, and one and three-fourth cups of sifted flour. Cream the butter, adding the sugar gradually, then add the eggs one by one, whipping vigorously. Sift together half of the flour, the cocoa and the baking powder, then add the milk and the rest of the flour, making a mixture that will drop from the spoon. When all is mixed together put in a pan or mould, and bake for thirty-five minutes. Cover the cake with a plain icing. A cake is baked when it shrinks from the pan, or if, when you press it, it springs back. =Dubney sandwiches.= To a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced shallots, a pinch of chopped chives, and season with salt and pepper. Spread on well-buttered warm toast. =Cream of almond sandwiches.= Mix a soft cream cheese with a cup of crushed salted almonds, and a liqueur glassful of kirsch. Spread on thin slices of brown bread. =Olive sandwiches.= Chop equal parts of olives and onions together, add a few drops of olive oil and a little pepper, but no salt, as the olives have enough. Spread on thin slices of buttered bread. =Windsor sandwiches.= Chop enough chicken or turkey to make a cup of meat, add half as much chopped ham, and half a dozen chopped olives. Bind together with mayonnaise. Spread on white and on brown buttered bread. =Créole sandwiches.= Chop some fresh or canned sweet peppers, bind together with mayonnaise, and add a bit of minced parsley. Spread on both white and brown bread. Always make the sandwiches dainty and thin. =Brown Betty.= Pull half a loaf of white bread to bits, or use bread crumbs. The pulled bread makes the lighter pudding. Butter the inside of a pudding dish liberally, put in à layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of butter, add another layer of crumbs, and so on, for about three layers, having the crumbs last. Bake until brown, and the fruit well done, or about twenty minutes. Serve with cream. =Eggs St. George.= Butter four cocotte dishes, put purée of onions on bottom, a poached egg on top, cover with cream sauce, and sprinkle with grated cheese. Bake in hot oven to color only. APRIL 10 BREAKFAST Oatmeal with cream Boiled eggs Toast English breakfast tea LUNCHEON Kieler sprotten Omelette Schofield Mixed vegetable salad Camembert cheese with crackers Coffee DINNER Fish chowder Ripe olives Fillet of sole, Bretonne Planked shad and roe Lettuce salad Hot asparagus with melted butter Coffee custard Demi tasse =Kieler sprotten.= This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons. =Omelette Schofield.= Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center; dress on a platter, and pour the roe and cream sauce around the edge. =Fish chowder.= Cut a pound of some white fish, such as bass, codfish, or sole, in dices about one-quarter inch square, and free from skin and bones. Put the bones of the fish in a casserole and add three quarts of water, one bouquet garni, and two tablespoonfuls of salt. Boil for thirty minutes, and strain. Cut two pounds of potatoes in quarter inch squares, and boil in the fish stock until soft, then add the fish and boil for five minutes, then add one pint of boiling-hot cream, and season well with salt and white pepper. Before serving add a little chopped parsley. Serve broken crackers separate. =Fillet of sole, Bretonne.= Boil four fillets of sole in a little salt water. Dish up on a platter and cover with equal parts of Hollandaise and tomato sauce mixed. Garnish with rings of fried onions. =Coffee custard.= Grind fine (but not pulverized), a half pound of Java or other mildly flavored coffee. Put it into a quart of boiling milk and let it infuse on the back of the stove for a half hour, then strain through cheese cloth. Beat the yolks of six eggs with six ounces of sugar, add a spoonful of cream, and stir into the hot milk, which has been heated again after straining off the coffee. Let it cream, but do not boil; and then add the beaten whites of three eggs. Use any flavoring desired, a dash of brandy or cognac being very good. Fill the moulds, stand them in hot water, and place in a moderate oven. When done, cool, serve with English cream, apricot juice or just plain cream. =Grapefruit marmalade.= Shave two clean whole grapefruit very thin, rejecting nothing but the seeds and cores. Measure the fruit, and add three times the quantity of water, and let it stand in an earthenware dish over night. Then boil for ten minutes, and let it stand another night. Then add an equal quantity of sugar, and boil briskly until the mixture jells. APRIL 11 BREAKFAST Fresh strawberries with cream Omelet with fine herbs Crescents Chocolate LUNCHEON Scrambled eggs with truffles Lamb chops, sauce Soubise Julienne potatoes Lettuce salad Raspberry shortcake Coffee DINNER Potage Châtelaine Radishes Crab meat au gratin Roast chicken Mashed potatoes Cold asparagus, mayonnaise Vanilla ice cream Assorted cakes Coffee =Omelet with fine herbs.= Mix equal parts of chopped parsley, chervil, and chives with the beaten eggs, season well with salt and white pepper, and make the omelet in the usual manner. =Lamb chops, sauce Soubise.= Season the chops well, roll in oil, then in bread crumbs, and broil. Put a cupful of sauce Soubise on a platter, and lay the broiled chops on top. =Strawberry shortcake.= Bake two layers of sponge cake (see layer cake). Place on top of one some well-sweetened strawberries, put the other cake on top, and press well together. Cut in individual portions, put some selected berries on top, and decorate with sweetened whipped cream. Serve cream separate. =Old fashioned strawberry shortcake.= Make some biscuit dough as follows: Mix three-quarters of a pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, and a pinch of salt. Mix to a dough with half a pint of milk. Roll out about one-half inch thick, and bake. When cold split in two, place on one layer some crushed strawberries, and spread some sugar over them. Put the other layer on top and cut in squares. Serve with well-sweetened crushed strawberries on top, and plain cream separate. =Raspberry shortcake.= Prepare in the same manner as either of the above, using raspberries in place of strawberries. =Potage Châtelaine.= Simmer in two ounces of butter one onion, one-half stalk of celery, and one leek, all chopped very fine. Then add one-half pound of lean beef cut in small squares, sprinkle with three ounces of flour, and simmer until well browned. Then add two quarts of stock or bouillon and boil for an hour. Season with salt and fresh-ground black pepper, and add a glass of good sherry wine before serving. =String beans, Alsacienne.= Simmer in a casserole in three ounces of butter one chopped onion. When just colored golden yellow, add one spoonful of flour, one quart of bouillon, stock, or chicken broth, and three pounds of cleaned and well-washed string beans. Season with salt and pepper, cover, and simmer for forty minutes. Then add one-half glass of white wine and cook for fifteen minutes. Do not add the wine to the beans until they are soft. Sprinkle with chopped parsley before serving. APRIL 12 BREAKFAST Baked apples with cream Waffles Honey in comb Coffee LUNCHEON Poached eggs, Virginia Minced tenderloin of beef, à l'Estragon Lyonnaise potatoes Escarole salad Port de Salut cheese with crackers Coffee DINNER Potage Portugaise Salted pecans Fillet of turbot, Sarcey Boiled ham with spinach Hollandaise potatoes Lallah Rookh Lady fingers Coffee =Boiled ham with spinach.= Soak an eight-pound ham in water over night. Then put on fire, in a pot, covered with cold water, and bring to a boil. Then set to side of stove where it will simmer, but not boil, for about three and one-half hours, when the ham should be done. Try to pull off the skin. If it comes off easily the ham is cooked. Serve with plain spinach, and with either champagne or Madeira sauce, or plain bouillon. =Dandelion salad.= Clean and wash the dandelion well, and dry in a towel. Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle with salt and pepper, and one-third vinegar to two-thirds of olive oil. Mix just before serving. =Dandelion salad, German style.= Put the salad in a bowl. Cut six slices of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground black pepper. Mix well. =Poached eggs, Virginia.= Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato sauce. =Potage Portugaise.= Mix one quart of tomato sauce with one quart of consommé and bring to a boil. Season with salt and pepper, and add a cup of boiled rice before serving. =Fillet of turbot, Sarcey.= This is fillet of sole au vin blanc. Before serving lay three slices of truffle on each fillet. =Lallah Rookh.= To a quart of vanilla ice cream add a pony of Jamaica rum, and mix well. Serve flat in glasses with a little rum on top. =Apple sauce.= Peel and core six apples and cut in small pieces. Put into a vessel, add a pony of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon. Cover, boil for thirty minutes, and strain through a fine sieve. =Rump of beef, Windsor.= Larded rump of beef, braisé, with its own gravy, garnished with Parisian potatoes, fresh green peas, and beets Frouard. =Virginia ham and eggs.= Broil or fry two slices of Virginia ham and place on platter. Lay two fried eggs on top. APRIL 13 BREAKFAST Fresh raspberries with cream Bacon and eggs Rolls Coffee LUNCHEON Crab, Portola (cold) Eggs, Coquelin Calf's head, sauce piquante Fondante potatoes Apple strudel Coffee DINNER Blue Points on half shell Crème Parisienne (soup) Sand dabs, meunière Roast tenderloin of beef Summer squash Potatoes rissolées Chartreuse jelly Assorted cakes Coffee =Eggs, Coquelin.= Cut in two, six hard-boiled eggs. Mix the yolks with a cupful of well-seasoned purée of mushrooms, and fill the half eggs. Set them on a buttered china platter, cover with cream, and put in the oven to bake. When very hot remove, lay twelve fillets of anchovies over the eggs, and serve. =Calf's head, sauce piquante.= Boiled calf's head served on a napkin, with the brain and tongue. Garnish with parsley in branches, sliced pickles, sliced pickled beets, and lemon in halves. Serve sauce piquante separate. =Apple strudel.= Roll out some puff paste about one-eighth inch thick and eight inches wide. On it spread some sliced apples mixed with sugar and powdered cinnamon. Wet the edges and fold up both sides, forming a roll. Place on a baking pan, wash the top with egg, and bake in a hot oven. When done cut in slices about two inches wide, and serve hot, with hard and brandy sauces. =Crab, Portola.= Remove the boiled crab meat from the shell, taking care to keep as entire as possible. On a salad plate arrange hearts of lettuce, cut into eighths. On the lettuce lay a whole sweet red pimento, using the canned ones which come ready for use. On top of the pepper place three spoonfuls of crab meat. Cover all with French dressing made with tarragon vinegar, using one spoonful to three of olive oil; seasoned with salt and some fresh-ground pepper. =Crème Parisienne.= Cream of chicken and cream of chicory soups mixed. Serve bread cut in small squares and fried in butter. =Stuffed tomatoes with anchovies.= Chop the contents of one bottle of anchovies in oil, in small pieces, add two hard-boiled eggs chopped fine, a little fresh-ground pepper, and two spoonfuls of mayonnaise. Peel six tomatoes, cut off the tops and scoop out the insides with a spoon. Then fill with the prepared anchovies, cover with the piece cut from the top, and serve on leaves of lettuce garnished with quartered lemons and parsley in branches. =Brook trout sauté, Miller style.= Clean four brook trout and dry in a napkin. Season with salt and pepper, roll in flour, put in a frying pan with two spoonfuls of butter and the grease from two slices of salt pork that have been fried in their own fat. Fry the trout on both sides, place on platter, and lay the fried pork on top. Then put in the same frying pan two ounces of butter, and cook until the color of chestnuts. Pour over the fish, and sprinkle with some chopped parsley and the juice of two lemons. Garnish with parsley in branches. APRIL 14 BREAKFAST Grapefruit juice Wheatcakes Breakfast sausages Rolls Coffee LUNCHEON Sardines with lemon Scrambled eggs, Raspail Fillet mignon, Trianon Peas Pineapple, Créole Coffee DINNER Consommé aux quenelles Fillet of sole, Voisin Sweetbreads braisé, ancienne Roast rack of mutton Fresh string beans Potato croquettes Alligator pear salad Punch Palermitaine Assorted cakes Coffee =Scrambled eggs, Raspail.= Cut a stalk of celery in small dices, wash well, and boil in salt water. When soft drain off the water. In a pot put two ounces of butter and two peeled tomatoes cut in small dices. Simmer for five minutes, add ten beaten eggs and the celery, season with salt and pepper, and add one-half cup of thick cream. Cook and serve. =Fillet mignon.= A very small tenderloin steak. Broil or sauté in pan with butter. Serve with maître d'hôtel sauce, and garnish with watercress and half of lemon. =Fillet mignon, Trianon.= Dress the fillet on a platter and cover with Béarnaise sauce. Lay three triangular shaped pieces of truffle on top and garnish with Julienne potatoes. =Pineapple, Créole.= Cook a quarter pound of rice in a quart of milk. Add a quarter pound of sugar and one cup chopped fresh or canned pineapple, and mix well. Dress on a platter and decorate the top with sliced pineapple and candied cherries. Serve hot with apricot sauce poured over all. =Consommé aux quenelles.= Make small chicken dumplings from chicken force meat, boil them in, and serve with, consommé. These small dumplings are called in French, quenelles. =Fillet of sole, Voisin.= In a buttered sauce pan put four fillets of sole, sprinkle with one-half teaspoonful of very finely chopped onions, a little chopped parsley, chives, chervil, and one peeled and finely chopped tomato. Season with salt and pepper, add one-half glass of white wine, cover, and put in oven for fifteen minutes. Then remove the fish to a platter, and put in the same sauté pan one pint of white wine; cook and mix well, and pour over the fish. =Sweetbreads braisé, ancienne.= Dish up on a platter four sweetbreads braisé, and garnish with four croustades financière. Pour sauce Madère around the sweetbreads on platter. =Roast rack of mutton.= Secure from the butcher a rack of mutton of ten chops, season well with salt and pepper, place in a roasting pan with sliced carrots, onions, a spoonful of pepper berries, and a small piece of butter on top; and roast, basting well, for ten minutes. Then put the rack on a platter; drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract, season well, bring to a boil, and strain over the roast. APRIL 15 BREAKFAST Stewed rhubarb Boiled eggs Buttered toast Coffee LUNCHEON Grapefruit en suprême, with kirsch Eggs, Lorraine Corned beef hash French pastry Demi tasse DINNER Purée St. Germain Salmon Mirabeau Fillet of beef, Charcutière Stewed canned corn Baked potatoes Endives salad Floating island Macaroons Coffee =Grapefruit en suprême with kirsch.= Add to sliced grapefruit, for each person, a spoonful of powdered sugar and one pony of kirschwasser. Mix well and serve in suprême glasses. =Eggs, Lorraine.= Same as eggs Chipolata with the addition of a strip of bacon across the top. =Purée St. Germain.= Add to a purée of peas some fresh-cooked green or canned peas. =Salmon Mirabeau.= Put in a buttered flat pan two thick slices of salmon, season with salt and pepper, add one-half glass of claret or white wine, cover, and cook until done. Put on a platter, cover with tarragon sauce (sauce à l'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top of each slice of fish. =Tarragon sauce (Sauce à l'estragon).= Chop some tarragon very fine, add one-half glass of claret or white wine, and reduce by boiling until nearly dry. Then add one pint of brown gravy and boil for five minutes. Season with salt and pepper, add two ounces of fresh butter and whip well into the hot sauce. Serve with fish or meats. =Fillet of beef, Charcutière.= Roast tenderloin of beef. Serve with brown gravy (sauce Madère), to which has been added twelve small glacéed onions, six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms sauté in butter. Before serving add a cup of tomato sauce, and season well with salt and pepper. =Stewed canned corn.= Empty a can of corn into a sauce pan, add one ounce of fresh butter, season with salt and pepper, and boil. If too thick add a spoonful of thick cream. =Punch Palermitaine.= Serve orange water ice in glasses with a little Curaçao on top. =Scalloped halibut with cheese.= Prepare one quart of cream sauce. Take four pounds of halibut, clear of bones and skin, and cut in thin slices about one-quarter inch thick, and two inches square. Butter a shallow earthen dish, put some cream sauce in the bottom, sprinkle with grated cheese, then put in à layer of halibut, season with salt and pepper; then sauce, cheese and fish in turn; and continue for about five layers, with cream and sauce on top. Put bits of butter on top and bake in a moderate oven for from forty-five minutes to one hour, or until fish is done and top is nicely browned. APRIL 16 BREAKFAST Fresh raspberries with cream Codfish cakes Broiled bacon Rolls Coffee LUNCHEON Hors d'oeuvres assorted Poached eggs, Paulus Filet mignon, maître d'hôtel Potatoes hashed in cream Cold asparagus, vinaigrette Fruit salad, Chantilly Lady fingers Coffee DINNER Consommé Daumont Baked shad, with raisins Chicken sauté, Austin Jeanette potatoes Carrots, Vichy Lettuce salad Charlotte Russe Coffee =Codfish cakes.= Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches. =Poached eggs, Paulus.= Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown. =Consommé Daumont.= To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consommé. Cut two turnips in small squares and boil in salt water. When done add to the consommé, with one-half cup of boiled rice, and croutons soufflés prepared with grated cheese. =Chicken sauté, Austin.= Joint a chicken, season well with salt and pepper, put in sauté pan with two ounces of hot melted butter, and fry until brown on both sides. Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon. Boil for five minutes. =Jeanette potatoes.= Prepare the potatoes as for croquettes, put into a pastry bag with à large star tube, and press through onto a buttered pan, in the form and size of à large rose. Brush the top with yolks of eggs, and bake in oven until brown. Serve on a napkin. =Charlotte Russe. (I).= Line a pudding mould with lady fingers, fill with sweetened whipped cream, unmould on a plate and decorate with whipped cream. =(II).= Whip to a frost one pint of cream, add one-quarter pound of sugar and a glass of sherry wine. Dissolve two sheets of gelatine in a little hot water, strain, and pour into the cream, heating well. Line a pudding mould with lady fingers and fill with the prepared cream. Allow to stand in the ice box for an hour and a half before serving. Decorate with whipped cream. =Baked shad with raisins.= Split the fish and lay at full length on a long buttered dish. Cover the top of the fish with slices of tomato. Put bits of butter on top of the tomato; for a medium sized shad using a lump of butter the size of an egg. Sprinkle chopped parsley over all, and strew seedless raisins around the fish. Then add a half glass of wine, and put in a moderate oven to bake. The fish will be very tender when thoroughly done, but the time required will depend upon the thickness of the fish. From thirty to forty-five minutes is usually sufficient. APRIL 17 BREAKFAST Orange juice Hominy with cream Crescents Chocolate with whipped cream LUNCHEON Oysters mignonette Eggs à la tripe Small tenderloin steak, Demidoff Sauté potatoes Escarole salad Camembert cheese with crackers Coffee DINNER Potage Mongol Perch sauté, meunière Roast leg of mutton String beans with butter Potatoes au gratin Field salad Roman punch Pound cake Coffee =Oysters mignonette.= Put six oysters on half shell on cracked or shaved ice, with a small glass or hollow green pepper filled with mignonette sauce, in the center. =Small tenderloin steak, Demidoff.= Put four small broiled tenderloin steaks on a platter, and cover with brown gravy containing olives and sliced canned mushrooms. Garnish both ends of the platter with asparagus tips. =Roman punch.= Dress lemon water ice in glasses in pointed shapes, and pour a little rum on top. =Beets, Frouard.= Cut some boiled beets with a Parisian spoon into the shape of olives, put in a sauté pan with melted butter, season with salt and pepper, and heat through. Serve in a vegetable dish, or use for garnishing. =Deviled crab in shells.= Secure some empty shells from a first-class grocer. Allow one shell to each person and fill with the following: Take the meat of one crab, which is sufficient for four persons, shred it, add a cup of velouté sauce, a teaspoonful of English mustard, a soupspoonful of Worcestershire sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a bit of Cayenne. Mix well. Fill the shells, covering evenly. Make a paste of a teaspoonful each of English and French mustard and two spoonfuls of melted butter. Spread this over the top, and cover with bread crumbs. Bake for about ten minutes, or until the top is browned. =Roast leg of reindeer.= Put in a roasting pan a sliced onion, a sliced carrot, a piece of skin of salt pork, a stalk of celery, some parsley in branches, two bay leaves, two cloves, and one sprig of thyme. Season the leg of reindeer well and lay on top. Put three ounces of butter on the leg, and place in the oven to roast. Baste continually, adding a little water or stock from time to time, to prevent the vegetables from burning. When the roast is done remove to a platter, and make a brown gravy with the contents of the pan by adding a spoonful of flour, simmer, add one cup of stock, season well, and strain over the meat. Some may be reserved to serve in a bowl, separate. Also serve currant jelly and port wine sauce. =Asparagus tips au gratin.= Cut the tips from fresh-cooked asparagus, place in a buttered dish, season with salt and pepper, cover with cream sauce, sprinkle with grated Swiss cheese, put small bits of butter on top, and bake in oven until brown. APRIL 18 BREAKFAST Rice cakes Apricot marmalade Rolls Coffee LUNCHEON Eggs Epicurienne Tripe and oysters in cream Baked potatoes Strawberries Romanoff Lady fingers Demi tasse DINNER Little Neck clams Consommé Sévigné, II. Ripe California olives Fillet of sole, St. Cloud Roast chicken Sybil potatoes Cold asparagus, mustard sauce Fruit salad glacé Assorted cakes Coffee =Eggs Epicurienne.= Shirr the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom. =Strawberries Romanoff.= Put some nice ripe strawberries into a bowl, pour some Curaçao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold. =Consommé Sévigné, II.= Consommé Brunoise with small quenelles (chicken dumplings). Add some chopped chervil and a little Cayenne pepper. Serve very hot. =Flannel cakes.= One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough, or batter. Beat until smooth, and bake on a hot griddle. =Rice cakes.= Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk, cook until rice is soft, drain off the milk and add the rice to a flannel cake batter. Bake in the usual manner. =Fillet of sole, St. Cloud.= In a buttered sauté pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine and a little stock, and boil for ten minutes. Make a white wine sauce and add the following to it: Two dozen boiled mussels and one dozen boiled oysters removed from the shells, six heads of canned mushrooms and twelve slices of truffle. Put the fish on a platter and cover with the sauce. =Fruit salad glacé.= One sliced orange and one sliced grapefruit, six slices of pineapple, one banana, one dozen strawberries and a handful of raspberries. Put all in bowl, add two spoonfuls of sugar, a glassful of maraschino and a pony of kirschwasser. Allow to stand in the ice box for an hour. Serve in small individual dishes with a spoonful of vanilla ice cream on top. =Grapefruit cocktail.= Slice one grapefruit and one-half orange and put in bowl with a spoonful of sugar and a pony of kirschwasser. Allow to stand for an hour. Serve in grapefruit suprême glasses, decorated on top with brandied cherries. APRIL 19 BREAKFAST Raspberries with cream Plain omelet Rolls English breakfast tea LUNCHEON Fillet of mariniert herring Potato salad Consommé in cups Sweetbread patties in cream Cold artichokes, vinaigrette Roquefort cheese and crackers Coffee DINNER Purée of spinach Crab meat, Suzette Roast tenderloin of beef, Cubaine Gendarme potatoes Peas and carrots in cream Lettuce and alligator pear salad Frozen egg nogg Macaroons Coffee =Sweetbread patties in cream.= Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out. Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold. Pull off the skin and cut the sweetbreads in pieces one-half inch square. Put in vessel with one cup of bouillon, and boil till soft. Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes. Knead one ounce of butter with one ounce of flour, and use for thickening. Boil again for five minutes. Serve in hot patty shells, on napkin, garnished with parsley in branches. (Patty shells, Jan. 25). =Purée of spinach (Soup).= Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of butter, and boil for an hour. Strain through a fine sieve, and put back in the casserole. It should now be of the thickness of a purée of pea soup. Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet butter. Serve with small squares of bread fried in butter. =Roast tenderloin of beef, Cubaine.= Roast the beef in the usual manner. Serve with sauce Madère, and garnish with stuffed green or red peppers. =Candied sweet potatoes.= Boil four sweet potatoes, remove the skins, and cut in egg shapes. Put in sauté pan with two ounces of butter, and roast slowly. When nearly brown add a spoonful of powdered sugar and continue roasting till sugar and potatoes are brown. =Cole slaw, ravigote.= Slice a white cabbage very thin and put in a salad bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly. =Frozen egg nogg.= One quart of milk, six eggs, one-half pound of sugar, one pony of brandy, one pony of rum, and one-half teaspoonful of grated nutmeg. Mix well, strain, and freeze. Serve in glasses. APRIL 20 BREAKFAST Stewed prunes Plain shirred eggs Rolls Coffee LUNCHEON Grapefruit cocktail Eggs en cocotte, Valentine Roast loin of pork, apple sauce Candied sweet potatoes Cole slaw, ravigote Vanilla custard pie Demi tasse DINNER Consommé Théodora Scalloped halibut with cheese Rump of beef Peas Parisian potatoes Beets Frouard Chocolate ice cream Assorted cakes Coffee =Eggs en cocotte, Valentine.= Mix some crab meat with a little well-seasoned cream sauce. Put a spoonful in the bottom of a buttered cocotte dish, break an egg on top, salt and pepper the egg, put a little more crab meat and cream on top, sprinkle with grated Parmesan cheese, put some bits of butter on top, and bake in oven for five minutes. =Consommé Théodora.= Put in the consommé, equal parts of small chicken dumplings, royal, and boiled asparagus tips. Before serving add some chopped chervil. =Vanilla custard pie.= Six eggs, one quart of milk, one-quarter pound of sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the eggs with the sugar and add to the milk. Strain, and fill a large pie dish lined with a thin pie dough, and bake in a moderate oven until set. =Lemon custard pie.= Same as vanilla custard pie, except use the grated rind and the juice of two lemons instead of the vanilla bean. =Orange custard pie.= Same as lemon custard pie, but use two oranges instead of the lemons. =Cocoanut custard pie.= Same as vanilla custard pie, but put a handful of shredded cocoanut in the bottom of the pie before filling. =Vanilla meringue pie.= Same as vanilla custard pie, but when baked, cover, and ornament the top with meringue paste, dust with powdered sugar, and put back in oven to color. =Meringue paste for pie.= The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste. =Lemon meringue pie.= Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored. =Orange meringue pie.= Same directions as for lemon meringue pie. =Lemon pie, special.= The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of eggs well beaten, and pour into à large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top. =Cocoanut meringue pie.= Same as cocoanut custard pie, but cover with meringue paste, and bake until colored. APRIL 21 BREAKFAST Strawberries with cream Virginia ham and eggs Rolls Cocoa with whipped cream LUNCHEON Antipasto Fried smelts, sauce rémoulade Spring lamb Irish stew Chiffonnade salad Old fashioned raspberry shortcake Coffee DINNER Toke Points on half shell Potage santé Boiled salmon, Villers Roast capon, au jus Parsnips with cream Duchesse potatoes Endive salad, Victor dressing Frankfort pudding, sauce Sabayon Coffee =Boiled salmon, Villers.= Cut two slices of salmon about one and one-half inch thick. Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a casserole put two ounces of butter, heat, and then add two ounces of flour. When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes. Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain. Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps. Place the salmon on a platter and pour the sauce over it. =Frankfort pudding.= One-quarter pound of butter, one-quarter pound of sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six eggs, and some vanilla flavoring. Mix the butter with the sugar, and work well with a wooden spoon until creamy, then add the yolks, one by one, and mix thoroughly. Add the cake crumbs; which are made by passing left-over cake through a colander with large holes; flavor with the vanilla extract, and mix well. Beat the whites to snow, and add to the batter, mixing very lightly. Put in a buttered pudding mould and bake. Serve hot Sabayon sauce separate, or pour over the pudding. =Sabayon sauce.= In a copper kettle put six yolks of eggs and six ounces of powdered sugar. Set on a slow fire, or bain-marie, and beat until warm. Add a glass of Marsala or sherry wine and whip until it thickens. Serve either hot or cold. =Boiled parsnips.= Peel a half dozen parsnips, wash, and boil whole in salt water. When done cut in slices, or some fancy shape, and put in sauce pan with two ounces of butter. Heat through. Season with salt and pepper. =Parsnips in cream.= Cut boiled parsnips in pieces two inches long, put in sauce pan with one cup of cream sauce, season with salt and white pepper. Serve in deep vegetable dish, and very hot. =Victor dressing.= Two pinches of salt, one pinch of fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and one teaspoonful of chopped chervil. APRIL 22 BREAKFAST Fresh cherries Flannel cakes with maple syrup Rolls Coffee LUNCHEON Grapefruit with chestnuts Austrian chicken fritters Cold asparagus, mustard sauce Lemon pie, special Demi tasse DINNER Consommé Soubise Ripe olives with garlic and oil Deviled crabs in shells Tenderloin of beef, Cumberland Stuffed cucumbers Sweet potatoes, Southern style, II. California sherbet Assorted cakes Coffee =Consommé Soubise.= Mix one cup of purée of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs; season with salt, pepper, and a little grated nutmeg. Strain through a fine sieve, put in buttered moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consommé. =Ripe olives with garlic and oil.= Rub an olive dish or salad bowl with garlic. Put the olives in the dish, add a spoonful of olive oil, and roll the olives in the dish for a few minutes. =Austrian chicken fritters.= Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs. Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes. =Sweet potatoes, Southern, II.= Peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick. Put some butter into a sauté pan, and the potatoes, and sprinkle them with brown sugar. Then place on top another layer of potatoes, sprinkle them with sugar, and so on, filling the pan. Add hot water, cover the dish, and set in the oven and bake until soft. =California sherbet.= Fill glasses with orange water ice, and on top place five strawberries that have been soaked in California brandy. =Tenderloin of beef, Cumberland.= Roast tenderloin of beef, sauce poivrade, garnished with stuffed cucumbers. =Stuffed cucumbers.= Peel two cucumbers and cut in pieces one and one-half inches thick. Put in casserole and cover with a quart of water, season with a pinch of salt, bring to a boil, and cool off. With a round cutter remove the inside from the cucumbers, leaving firm rings. Place these on a buttered sauté pan and fill with the following stuffing: Mix a cup of bread crumbs with a cup of purée of fresh mushrooms; season with salt and pepper, add the yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill the cucumbers. Cover with buttered manilla paper, put a cup of bouillon in the bottom of the pan, and bake in oven for twenty minutes. Serve as a garnishing for entrées, or fish; or as a vegetable course, on a platter, with tomato sauce or meat gravy. APRIL 23 BREAKFAST Baked apples with cream Boiled eggs Dry toast Coffee LUNCHEON Oysters mariné Clam broth in cups Cheese straws English chuck steak, maître d'hôtel White beans with tomatoes French fried potatoes Cocoanut meringue pie Coffee DINNER Potato soup, Dieppoise Broiled herring, cream sauce Hollandaise potatoes Roast leg of reindeer, port wine sauce Sweet potatoes flambé with rum Asparagus tips au gratin Vanilla charlotte glacée Demi tasse =English chuck steak, maître d'hôtel.= This steak is cut from the end of the saddle, near the legs. It should be cut all the way across the saddle, and about an inch and a half thick. Season with salt and pepper, dip in oil, and broil. When done put on a platter, cover with maître d'hôtel sauce, and garnish with lemon and watercress. =White beans and tomatoes.= Soak two pounds of white beans in cold water, over night. Then put the beans in a vessel with three quarts of water, a ham bone, a bouquet garni, and a handful of salt. Bring to the boiling point, skim, cover, and boil until well done. Remove the ham bone and the bouquet, and drain off the water. In a casserole put two ounces of butter and a chopped onion, and simmer until nice and yellow. Then add four peeled and chopped fresh tomatoes, or a quart of canned tomatoes, and simmer for thirty minutes. Then add the beans, season with salt and pepper, and simmer all together for fifteen minutes. =Oysters, mariné.= Same as pickled oysters. =Potato soup, Dieppoise.= In a sauce pan put three ounces of butter, one sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for five minutes. Then add two pounds of potatoes sliced very thin, and two quarts of bouillon. Season with salt and pepper, and boil for forty-five minutes. Just before serving add two rolls that have been sliced thin and toasted in the oven, and a little fresh-chopped parsley. =Sweet potatoes flambé with rum.= Boil and peel four sweet potatoes, and cut in egg shapes. Put in pan with two ounces of butter and roast until nice and yellow. Then add a little salt and a teaspoonful of sugar, heat, and then put in chafing dish. Pour two ponies of rum on top, light, and bring to the table flaming. =Vanilla charlotte glacée.= Line a pudding mould with lady fingers, fill with vanilla ice cream, unmould, and decorate with whipped cream and glacé cherries. =Dartois Chantilly.= Roll some puff paste with six turns, and about one-quarter inch thick. Cut in strips two inches wide and four inches long. Place them in a wet pan about one-half inch apart, and let them set for a few minutes, then brush over with egg, and with the point of a small knife mark a line about one-eighth inch deep all around the cakes, and about one-quarter inch from the edges. Bake in rather hot oven for about twenty-five minutes. Remove the top while hot, and empty the cake, leaving only the dry crust. Fill with sweetened whipped cream, vanilla flavor, after cooling. APRIL 24 BREAKFAST Orange marmalade Finnan haddie in cream Baked potatoes Rolls Oolong tea LUNCHEON Eggs en cocotte, plain Ripe California olives Sand dabs, meunière Cold asparagus, vinaigrette Strawberry short cake Coffee DINNER Little neck clams Burned farina soup Radishes Fillet of sole, sauce cardinal Olivette potatoes Roast shad and roe, à l'Américaine Artichokes, Hollandaise Lettuce salad English rice pudding Coffee =Eggs en cocotte, plain.= Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter on top, and bake in oven for a few minutes. Serve on napkin or paper doily. =Burned farina soup.= Melt in a casserole one-half pound of butter; when hot add three-quarters of a pound of farina, and roast on top of the range, stirring with a wooden spoon so it will not stick to the bottom. Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour. This is a good soup for Friday. =Fillet of sole, cardinal.= In a buttered sauté pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Remove the fillets to a platter, and to the sauté pan add one pint of white wine sauce. Bring to a boil and then stir in two tablespoonfuls of lobster butter. When the butter is melted strain the sauce over the fish. =Roast shad and roe, à l'Américaine.= Secure from the fish dealer a fresh shad with the roe inside, and without the belly cut open. In a roasting pan put four ounces of butter, one chopped onion, a carrot cut in very small dices, a spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all chopped fine. Place the fish on top, season well with salt and pepper, put a few bits of butter on top of the fish, and place in the oven. Baste continually, and if the pan becomes too dry, add one-half glass of white wine, baste, and then add one-half glass of water. Bake for about an hour in a moderate oven. When done place on a platter and pour the sauce in the pan over the fish. A spoonful of Worcestershire sauce, and the juice of a lemon or two, may be added to the sauce if desired. =English rice pudding.= Three pints of milk, one-quarter of a pound of rice, one-quarter of a pound of sugar, and one-half of a vanilla bean split in two. Boil the milk with the vanilla bean, then add the washed rice, and cook for about forty minutes. Add the sugar and boil again for a few minutes, turning carefully with a wooden spoon, so it will not stick to the bottom. Then remove from the fire, add one cup of thick cream, and pour into deep china vegetable dishes, and bake in a hot oven until brown on top. Use one large dish for baking, or individual ones, as desired. APRIL 25 BREAKFAST Grapefruit à la Rose Boiled eggs Dry toast Coffee LUNCHEON Consommé in cup Fillets of sand dabs, sauce verte Leberkloese (liver dumplings) Sauerkraut Boiled potatoes Escarole and chicory salad Port de Salut cheese and crackers Coffee DINNER Cream of potatoes Pickles Tenderloin steak, à la Polonaise Spinach with eggs Mashed potatoes Lettuce and alligator pear salad Orange custard pie Coffee =Grapefruit à la Rose.= Peel and slice two grapefruit and put in salad bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar, and strain through a fine colander. Have all very cold. Put the grapefruit in glasses and pour the fresh fruit sauce over it. =Fillet of sand dabs, fried.= Cut the fillets from four sand dabs, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in hot swimming lard. When done serve on napkins with fried parsley and quartered lemons. Serve sauce Tartar or sauce verte separate. =Sauce verte.= In a mortar mash equal parts of chives, chervil and parsley. When very fine add some mayonnaise sauce, mix well, and strain through a cheese cloth. Season well before serving. =Leberkloese (liver dumplings).= Remove the skin from a calf's liver of good size, and scrape well with a fork to remove all the nerves. Then put in a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four chopped shallots fried in butter, a teaspoonful of chopped thyme leaves, and one bay leaf chopped almost to a powder. Mix all well together, and drop with a soupspoon into boiling bouillon or salt water, and cook slowly for about twelve minutes. Place on a platter with a little brown gravy; or, in a pan put three ounces of butter with one cup of bread cut in small squares and fry until nice and yellow, then pour over the dumplings, and sprinkle chopped parsley on top. =Tenderloin steak, Polonaise.= Broil the steak, put on a platter, cover with maître d'hôtel sauce, and garnish with cauliflower Polonaise. APRIL 26 BREAKFAST Sliced oranges Ham and eggs Rolls Coffee LUNCHEON Eggs gourmet Honeycomb tripe with cream and peppers Baked potatoes Fresh vegetable salad Imperial pancake Demi tasse DINNER Consommé à la Russe Salted Brazil nuts Frogs' legs, sauté à sec Breast of tame duck, Virginia style Fried apples Wax beans in butter Romaine salad Neapolitan ice cream Assorted cakes Coffee SUPPER Angels on horseback Chicken à la King Coffee =Eggs gourmet.= Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Périgord. =Honeycomb tripe with cream and peppers.= Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes. =Imperial pancakes.= Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top. Put in oven to give a light color. =Consommé à la Russe.= To consommé brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person. =Breast of tame duck.= Cut the breasts from a tame duck, season with salt and pepper. Put a piece of butter in a sauté pan, add the breasts and sauté for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert. =Breast of duck, Virginia style.= Broil two slices of Virginia ham and lay on top of the breasts prepared as above. =Boiled wax beans.= Cut the strings from both sides of the beans, and cut the beans in two. Boil in salted water until done, then drain off the water, and to each pound of beans add two ounces of butter and a little salt and pepper. Simmer for a few minutes, and sprinkle with chopped parsley before serving. =Angels on horseback.= Select large eastern oysters, wrap a slice of thin raw bacon around each oyster, and fasten with a wooden toothpick. Dip them in beaten eggs mixed with a little Worcestershire and English mustard, then roll in fresh bread crumbs, and place in a buttered sauté pan with bits of butter on top of each oyster. Bake in hot oven for about eight minutes, and serve on toast. Pour maître d'hôtel sauce on top, and garnish with parsley in branches and halves of lemon. APRIL 27 BREAKFAST Grapefruit juice Oatmeal and cream Rolls Cocoa LUNCHEON Poached eggs, d'Artois Turkey hash in cream Alligator pear salad Vanilla meringue pie Demi tasse DINNER Purée of green asparagus Lyon sausage. Radishes Fillet of turbot, Windsor Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee =Poached eggs, d'Artois.= Place the poached eggs on toast and pour thick tomato sauce over them. =Purée of green asparagus.= Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in butter, and add just before serving. =Fillet of turbot, Windsor.= Cut six fillets of fish, put in a buttered sauté pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps. =Leg of mutton, Choiseul.= Roast leg of mutton, sauce Madère, garnished with small croustades of purée of peas and purée of spinach, and fresh mushrooms sauté in butter. =Jam roll pudding.= Mince fine one pound of suet, add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough. Roll out to the thickness of a quarter of an inch or less. Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour. Cut into individual pieces, and serve warm, with hard and soft sauces. =Peach Norelli.= Fill two meringue shells with a small tablespoonful of vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup. On two sides of the peach press the filled meringue shells, decorate the center with whipped cream, and on the top place a whole marron glacé. APRIL 28 BREAKFAST Honey in comb Plain scrambled eggs Buttered toast Coffee LUNCHEON Stuffed tomatoes with anchovies Clam broth in cups Cheese straws Planked shad and roe Cucumber salad Roquefort cheese with crackers Coffee DINNER Consommé Céléstine Brook trout sauté, miller style Larded tenderloin of beef, Montpasson Onion glacés Quartered artichokes Parisian potatoes Field salad Meringue glacée au chocolat Coffee =Consommé Céléstine.= Make some thin pancakes, cut in strips like matches, and serve in consommé. =Larded tenderloin of beef.= Lard a tenderloin of beef, after removing the fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers. Put some small bits of butter on top of the tenderloin, season with salt and pepper, and place in a hot oven. Baste frequently. After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful. Then add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain. Add one-half glass of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat. =Larded tenderloin of beef, Montbasson.= Cook the tenderloin as above, but serve with sauce Madère, and garnish with a bouquet of quartered artichokes, glacéd onions, and Parisian potatoes. =Quartered artichokes.= Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black. Boil in salt water until soft. =Pears Bourdaloue.= Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet butter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown. Serve very hot. APRIL 29 BREAKFAST Strawberries with cream Fried hominy Country sausages Rolls Coffee LUNCHEON Pickled salmon, St. Francis Eggs, Commodore Hashed fillet of beef, Sam Ward Cocoanut custard pie Demi tasse DINNER Cream of parsnips Ripe olives Tomcods, Montmorency Chicken sauté, Madeleine Alligator pear salad Omelette au cognac Coffee =Pickled salmon, St. Francis.= Cut in small pieces two pounds of raw salmon and put in sauté pan, add a can of sliced cèpes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a glass of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold. =Eggs, Commodore.= Cook the eggs en cocotte, just before serving pour a little Béarnaise sauce on top. =Hashed fillet of beef, Sam Ward.= Take the unused portions of roasted or larded tenderloin of beef and cut in small squares. Also an equal amount of boiled potatoes cut in the same way. In a sauté pan put one chopped onion and two green peppers cut in small dices, with two ounces of butter. Simmer until soft, then add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes. Serve on platter with chopped parsley on top, and garnished with small pieces of toast. =Cream of parsnips.= Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce. Boil for ten minutes and then pass through a fine sieve. Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet butter before serving. =Tomcods, Montmorency.= Put four tomcods on a buttered flat sauté pan, season with salt and pepper, put four canned heads of mushrooms on top of each fish, cover with Italian sauce, sprinkle with a little grated cheese, put small bits of butter on top, and bake in a moderate oven for twenty minutes. Before serving pour the juice of two lemons over the fish, sprinkle with chopped parsley, and serve in same pan. =Chicken sauté, Madeleine.= Joint two spring chickens and put in sauté pan with three ounces of butter, season with salt and pepper, and then simmer for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes. Add one pint of boiling milk and boil for ten minutes. Then remove the chicken to a platter, bring the sauce to a boil, add one cup of cream, and strain over the chicken. See that the sauce is well seasoned. Sprinkle about one and one-half cupfuls of macédoine vegetables over all. =Omelet au cognac.= Sprinkle a plain omelet with plenty of powdered sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet, and set afire before bringing to the table. APRIL 30 BREAKFAST Raspberries with cream Waffles Chocolate with whipped cream Crescents LUNCHEON Grapefruit en suprême Eggs à la Turque Chickens' legs, deviled Asparagus Hollandaise Gauffrette potatoes Apple pie American cheese Coffee DINNER Consommé printanier royal Salted almonds Halibut, Richmond Roast tame duck with olive sauce Sweet potatoes, country style Stewed tomatoes, family fashion. Cold asparagus, mayonnaise Biscuit Tortoni Assorted cakes Coffee =Eggs à la Turque.= To shirred eggs add a few chickens' livers sauté, in brown gravy. Place a slice of truffle on top of each egg. =Deviled chickens' legs.= Left over boiled or broiled chickens' legs may be utilized. Season with salt and pepper, spread with a little French mustard mixed with a little powdered mustard and Worcestershire sauce. Roll in fresh bread crumbs, and broil over a slow fire. When done serve on a platter with devil sauce, or sauce poivrade. =Devil sauce.= In a casserole put one chopped shallot and one ounce of butter, and merely warm, then add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcestershire sauce, and one pint of brown gravy. Season with salt and pepper, boil for five minutes, and strain. =Consommé printanier.= Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consommé. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc. =Halibut, Richmond.= Make a border with a potato croquette preparation, around a silver platter. Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until nicely colored. =Olive sauce.= Remove the stones from twenty-four green olives, cut the olives in two, and put in a casserole with a glass of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes. Serve with any meat. =Stewed tomatoes, family fashion.= Peel six tomatoes and cut each in eight pieces. Put in a casserole with three ounces of butter, season with salt and pepper, add a pinch of sugar and two slices of bread cut in small squares, cover, and simmer on a slow fire for about forty minutes. MAY 1 BREAKFAST Stewed prunes Melba toast Ceylon tea LUNCHEON Little Neck clam cocktail Broiled striped bass, maitre d'hôtel Potatoes natural Lettuce and tomato salad French pancakes Coffee DINNER Bisque of crabs Radishes Fillet of sole, Marguery Vol au vent of salmon, Génoise Planked shad and roe Cucumber salad Fancy ice cream Alsatian wafers Demi tasse SUPPER Canapé of sardines Yorkshire buck Coffee =Fillet of sole, Marguery.= Put four fillets of sole in a buttered sauté pan. Season each fillet with salt and a little Cayenne pepper, add one-half glass of white wine, and cover with buttered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a buttered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left in the sauce pan, one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of butter. Stir well so the butter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts, and bake in a very hot oven just long enough to acquire a light golden color. =Vol au vent of salmon, Génoise.= Make one large, or four individual, vol au vent shells. Boil one pound of salmon in salted water; when done cut in pieces one inch square, put in casserole, cover with one-half pint of Génoise sauce, add eight heads of canned mushrooms, season well, and fill the shells. =Chicken sauté, Montpensier.= Joint a spring chicken and season with salt and pepper. Melt in a sauté pan one ounce of butter; when hot add the chicken and sauté until nice and brown. Then sprinkle with one-half spoonful of flour and let that get brown; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes. Then remove the chicken to a platter, season the sauce well and pour over it. Garnish with quartered tomatoes sautéed in butter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes and fried in butter. =Yorkshire buck.= Welsh rabbit on anchovy toast with a poached egg and two strips of broiled bacon on top. MAY 2 BREAKFAST Cherries Omelet with bacon Rolls Coffee LUNCHEON Stuffed eggs, mayonnaise sauce Broiled spareribs with lentils Breast of squab, sauce Périgord Potato croquettes Port de Salut cheese with crackers Coffee DINNER Farina soup, Francis Joseph Fillet of flounder, Pompadour Larded sirloin of beef, D'Orsay Artichokes jardinière Rissolées potatoes Romaine salad Burgundy wine jelly Assorted cakes Coffee =Breast of squab, Périgord.= Cut the breasts from four squabs, season with salt and pepper, roll in flour, and fry in sauté pan in three ounces of butter. When done place on toast and cover with sauce Périgord. =Fillet of flounder, Pompadour.= Cut the fillets from a flounder and place them on a china platter, season with salt, pepper, the juice of a lemon, and a spoonful of olive oil. Set in the ice box for twelve hours; then take out and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard. When done place on a platter on a napkin, and garnish with fried parsley and quartered lemons. Make a sauce of six fillets of anchovies cut in small slices, mixed with sauce Tartare, well seasoned, and serve separate. =Artichokes jardinière.= Boiled artichoke bottoms filled with macédoine of vegetables. =Farina soup, Francis Joseph.= Roast a pheasant in the oven for five minutes to obtain a slight color, then put in fresh-prepared consommé and boil until soft. Then strain the consommé, bring to a boil, add three pints of farina and boil for fifteen minutes. Then bind with the yolks of two eggs and one-half cup of cream, add a glass of sherry wine, one spoonful of grated cheese; season with salt, a little cayenne pepper and the juice of a lemon. Cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it; give it a sprinkle of chopped parsley, and serve hot. MAY 3 BREAKFAST Baked apples with cream Buckwheat cakes, maple syrup Rolls English breakfast tea LUNCHEON Suprême of oysters, St. Francis Eggs Malakoff Broiled chicken Soufflé potatoes Lettuce salad Old fashioned strawberry shortcake Coffee DINNER Consommé chiffonnade Ripe California olives Fillet of smelts, Stanley Chicken sauté, Demidoff Turnips glacés Potato croquettes Endives salad Biscuit glacé, au peppermint Macaroons Coffee =Suprême of oysters, St. Francis.= For about eight people. Use twenty California oysters or seven Eastern oysters for each person. Serve like an oyster cocktail in grapefruit suprême glasses in the following sauce: Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, and paprika. The cream should be added last. Keep the sauce on ice until needed. =Eggs, Malakoff.= Spread some fresh caviar on four pieces of toast, lay a poached egg on each, and cover the eggs with horseradish sauce and cream. =Consommé chiffonnade.= Cut equal parts of lettuce and sorrel in Julienne style, put in casserole, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in casserole, add two quarts of consommé, and boil very slowly for about thirty minutes. Before serving add a little chopped parsley and chervil. =Fillet of smelts, Stanley.= Split six smelts, remove the bones, season with salt and pepper, place in a buttered sauté pan, add one-half glass of white wine, and cover with buttered paper. Bake in oven for five minutes, and then place the fillets on a platter. Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced. Pour over the fish. =Cardinal sauce.= One pint of sauce au vin blanc; bring to a boil and stir in two spoonfuls of lobster butter. =Chicken sauté, Demidoff.= Joint a spring chicken, season with salt and pepper and put in sauté pan with two ounces of butter. Heat, add the chicken, and sauté on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glacé; onions glacé; queen olives with the stones removed, and warmed in sherry wine; and French carrots. MAY 4 BREAKFAST Raspberries with cream Boiled eggs Buttered toast Coffee LUNCHEON Canapé Riga Sand dabs, meunière Ox tail braisé Noodles Polonaise Cole slaw, 1,000 Island dressing Lemon custard pie Coffee DINNER Purée of red kidney beans Radishes Fillet of halibut, Bristol Sweetbreads braisé, Zurich New peas, au cerfeuil Julienne potatoes Roast chicken, au jus Lettuce and grapefruit salad Savarin Mirabelle Coffee =Ox tail braisé.= Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail. Sauté until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot. Cover the casserole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter. =Purée of kidney beans.= Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in butter. =Fillet of halibut, Bristol.= Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook. When done place the fish on a buttered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of butter on top, put in oven and bake until colored. =Sweetbreads braisé, Zurich.= Put some braised sweetbreads on a platter and garnish with croustades financière and sauce Madère. MAY 5 BREAKFAST Gooseberries in cream Waffles Honey in comb Coffee LUNCHEON Oranges en suprême au Curaçao Clam broth in cups Cheese straws Broiled squab on toast Olivette potatoes Cold asparagus, mustard sauce Chocolate éclairs Coffee DINNER Consommé croûte au pot Crab legs, Josephine Fillet of beef, Cendrillon Pâté de foie gras Hearts of lettuce Omelet with fresh strawberries Demi tasse =Oranges en suprême au Curaçao.= Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curaçao. Have well iced, and serve in large suprême glasses. =Consommé croûte au pot.= Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consommé. Serve with sliced French bread browned in oven. =Crab legs, Josephine.= Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms sauté in butter in center. Serve sauce Colbert separate. =Fillet of beef, Cendrillon.= Roast tenderloin of beef, sauce Madère, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (purée of onions), and replace the cover. MAY 6 BREAKFAST Strawberries and raspberries, with cream Scrambled eggs Rolls Oolong tea LUNCHEON Hors d'oeuvres variés Eggs Châteaubriand Breaded lamb chops, reformé Endives salad Roquefort cheese and crackers Coffee DINNER Lamb broth à la Grecque Ripe California olives Lake Tahoe trout, maître d'hôtel Calf's head, Providence Roast chicken Peas Potatoes au gratin Watercress salad French pastry Coffee =Eggs Châteaubriand.= Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce. =Breaded lamb chops, reformé.= Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above. Fry in hot butter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms sauté in butter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt and Cayenne pepper. Serve some of the sauce separate. =Lamb broth, à la Grecque.= Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a casserole put three ounces of butter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar. Serve with a little chopped parsley. =Calf's head, Providence.= Boil a calf's head with the brain and tongue. Place one piece of each, for each person, on a platter, cover with sauce Madère with mushrooms and olives. MAY 7 BREAKFAST Sliced bananas with cream Ham and eggs Rolls Coffee LUNCHEON Crab salad, Louis Braised mutton chops with string beans Gendarme potatoes Orange meringue pie Demi tasse DINNER Little Neck clams Consommé Vivieurs Fillet of sole, Suchet Sweetbreads braisé, Godard Roast leg of reindeer, au jus Sweet potatoes, Southern style Purée of salad (vegetable) Vanilla ice cream Assorted cakes Coffee =Crab salad, Louis.= Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the salad, and serve very cold. =Braised mutton chops.= Have six chops cut one and one-half inches thick, season with salt and pepper. In a sauté pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides until brown. Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove; and then simmer slowly for an hour and a half. When done place the chops on a platter, season the sauce well, and strain over the chops. =Consommé Vivieurs.= Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consommé. Then add the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out the juice and add to the consommé. This will give it a nice reddish color. Serve croûtons diablé separate. =Croûtons diablé (for soup).= Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar. Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin. =Fillet of sole, Suchet.= Make a Julienne of vegetables in the same manner as for consommé. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned. =Sweetbreads braisé, Godard.= Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madère around the platter. MAY 8 BREAKFAST Guava jelly Rice cakes Breakfast sausages Chocolate with whipped cream Rolls LUNCHEON Grapefruit en suprême au marasquin Consommé in cups Finnan haddie in cream Baked potatoes Italian salad Camembert cheese Coffee DINNER Consommé with royal and carrots Ripe California olives Crab meat, Belle Hélène Tournedos Bordelaise Julienne potatoes Cauliflower au gratin Fresh strawberry coupe Assorted cakes Coffee =Consommé with royal and carrots.= Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot purée and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consommé. =Tournedos Bordelaise.= Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce. =Fresh strawberry coupe.= Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream. Decorate the top with selected strawberries. =Fresh raspberry coupe.= Use raspberries, and prepare as above. =Banana coupe.= Use sliced bananas, and prepare in the same manner as for strawberries. =Orange coupe.= Use sliced oranges, and prepare as above. =Grapefruit coupe.= Same as orange coupe, but use a little more sugar. MAY 9 BREAKFAST Orange juice Omelet with cèpes Rolls Coffee LUNCHEON Crab ravigote Consommé in cups Chicken à la King Knickerbocker salad Baba au rhum Coffee DINNER Purée of white beans, Soubise Fillet of bass, Duglère Rack of lamb, Montjo Sybil potatoes Artichokes, Hollandaise Chiffonnade salad Peach Norelli Assorted cakes Coffee =Knickerbocker salad.= On a long leaf of romaine salad put one slice of grapefruit, then one slice of orange, and so on until the leaf is full. Then put four fresh strawberries on top, cover with French dressing and garnish with whipped cream. Serve on individual plates. =Purée of white beans, Soubise.= Soak two pounds of white beans in cold water over night. Then put on fire with two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt; and skim when it comes to a boil. When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire. Bring to a boil, and stir in three ounces of butter, adding it little by little. Season with salt and pepper, and if too thick add a little bouillon. Serve separate, some small squares of bread fried in butter. =Crab ravigote.= Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper. With this fill four Eastern crab shells. These shells are smaller and daintier than the Pacific Coast variety, and can be obtained from first-class grocers. Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites on the other, and fringe the whole with chopped parsley. Serve with quartered lemon and parsley. =Fillet of bass, Duglère.= On a buttered platter put four fillets of bass, and season with salt and pepper. Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil. Peel and chop two tomatoes and spread over the top of the fish. Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired. Put a small piece of butter on top of each fillet, then place the platter in a moderate oven and bake for about thirty-five minutes. Serve on the same platter. =Rack of lamb, Montjo.= Roast a rack of lamb, and serve with sauce Madère, to which has been added a can of French mushrooms and some stuffed olives. =Omelet with cèpes.= Melt two ounces of butter in an omelet pan, then add a can of sliced cèpes, season with salt and pepper, and fry them. Then add twelve beaten eggs, and make the omelet. Pour some brown gravy around the omelet. Cream or tomato sauce may be used, if desired. MAY 10 BREAKFAST Cherries Poached eggs on toast Broiled bacon Rolls Coffee LUNCHEON Crab meat in cream Radishes Loin of lamb chops, jardinière Soufflé potatoes Cold artichokes, mustard sauce Assorted cheese with crackers Coffee DINNER Consommé Valentienne Salted almonds Lake Tahoe trout, meunière Chicken sauté, Montpensier Duchesse potatoes Jets de houblons Dandelion salad Dartois Chantilly Coffee =Loin of lamb chops, jardinière.= Season four lamb chops with salt and pepper, roll in oil, and broil. Then place on a platter, cover with Madeira sauce, and garnish with bouquets of fresh vegetables; such as peas in butter, cauliflower Hollandaise; or asparagus tips, string beans, young carrots, etc. Also add some kind of potatoes. =Consommé Valentienne.= Make some small dumplings of cream puff paste and boil in salt water for two minutes. Cook some lettuce, cut Julienne style, in consommé. Boil some Italian paste. Serve equal parts of each in boiling consommé. =Suggestions and recipes for preserves, jellies and pickles.= For jelly select your fruit before it is too ripe, as the flavor will then be much better. Put it on the stove and bring to a heat, to facilitate the easy extraction of the juice. Have a funnel-shaped bag made of flannel, to strain the juice through. The first time it is strained use a wire sieve with a revolving wire to crush the fruit. The juice should always be strained twice, and the second time if the flannel bag is used, and it is allowed to hang over night and drip, it will be much clearer. Put on the juice over a good fire and allow it to come to a heat, then add the sugar, which should be first heated in the oven. Boil rapidly in a pan with a very large bottom, so that as much surface can be on the stove as possible. If it is desired that the color be light add a little gelatine. From fifteen to twenty minutes is long enough to boil it, but it should not stop boiling during this time. Better success will probably be had if the jelly is cooked in small quantities. After pouring the jelly in glasses set in the hot sun until set, and then cover with melted paraffine. If corn starch be put in the juice before adding the sugar it will make it clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding. (To one pint of juice 1½ lbs. sugar). =Preserves.= Small stone jars are best for preserves. If glass jars are used they should be wrapped in paper to exclude the light. To prevent preserves from sugaring add a little tartaric acid after they are cooked. =Pickles.= Cider vinegar is best for pickles. If vinegar is too strong dilute it with water. The pickles should be tightly sealed to prevent the air reaching the vinegar, as this kills it. The vinegar should always be poured on hot, just as it comes to the first scald--never allowing it to boil. Never put up pickles in anything that has held grease; and never let them freeze. If pickles are put into brine it should be strong enough to bear an egg. To make the brine, use a heaping pint of salt to each gallon of water. Put the pickles in bottles, and seal while the brine is hot. A half bushel of grape leaves added to the barrel of salt pickles will keep them sound and firm. A slice of horseradish added to each jar or bottle of vinegar pickles will keep the vinegar clear. MAY 11 BREAKFAST Fresh raspberries with cream Boiled eggs Buttered toast English breakfast tea LUNCHEON Sardines in oil Chicken broth in cups Fried tomcods, Tartar sauce Broiled honeycomb tripe, Chili sauce Browned mashed potatoes Field and beet salad Lemon meringue pie Coffee DINNER Potage santé Crab meat, Suzette Roast ribs of beef, Yorkshire pudding Stewed corn French peas Chiffonnade salad Grapefruit coupe Assorted cakes Coffee =Broiled honeycomb tripe, Chili sauce.= Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top. =Preserves. Amount of fruit required.= Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves. Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam. Two quarts of stemmed currants will make two pints of juice. Added to two pounds of sugar it will make three tumblers of jelly. Always wash strawberries before removing the hulls, and then put in a colander to drain. Always select strawberries for their flavor rather than for their size. =Strawberry preserves.= Prepare a small quantity at a time to secure the best results. Make a syrup in a kettle with two pounds of cane sugar and half a cup of water. Drop the berries into it and cook rapidly for twenty minutes. Do not stir, but remove any scum which may arise. After twenty minutes remove the berries and put in tumblers. Cook the syrup to a jelly and fill up the tumblers with it. Allow to become cold before covering. =Blackberry jam.= Four quarts of blackberries, two quarts of nice cooked apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes. =Raspberry or loganberry jam.= In making raspberry jam, if two-thirds red raspberries and one-third currants are used the jam will be better, as the berries alone do not contain enough acid. Loganberries are sufficiently acid. Mash the fruit well, and boil it for twenty minutes. Weigh, and to every pound of fruit use three-quarters of a pound of sugar. Boil until when some is placed on a saucer no juice will gather around it. Put in small jars or glasses, in the same manner as jelly. =Canned strawberries.= Wash well before hulling. Weigh, and to each pound of berries add one-quarter pound of cane sugar. Boil for fifteen minutes. Put in pint jars and seal while hot. =Apple jelly.= Take ripe Belleflower, or other fine-flavored cooking apples. Cut in quarters and remove the cores. Drop in water as fast as cut, to prevent them from turning black. Add a little lemon juice to the water. When all are ready drain off the water, and put the apples in a copper preserving kettle. Pour a little water over them and cook until soft, then strain through a flannel bag. Boil the juice with an equal weight of sugar, until it jells, and pour while hot into jelly glasses. =Blackberry jelly.= Heat the berries to the boiling point, mash, and strain through a flannel bag. Add an equal weight of sugar to the juice, and boil briskly for twenty-five minutes. Pour into glasses while hot. MAY 12 BREAKFAST Nutmeg melon Shirred eggs Rolls Coffee LUNCHEON Écrevisses en buisson Chicken patties, Toulouse Broiled Virginia ham French fried potatoes Panachée salad Savarin with strawberries Coffee DINNER Consommé Ravioli Queen olives Shad roe, Bordelaise Fillet of beef, Lombarde Cold asparagus, vinaigrette Soufflé pudding, Dame Blanche Coffee =Chicken patties, Toulouse.= Fill some patty shells with Toulouse filling, prepared in the same manner as for Vol au vent Toulouse. =Broiled Virginia ham.= Use either boiled or raw Virginia ham. Cut in thin slices, broil, and serve on platter, garnished with parsley in branches. =Panachée salad.= This is a mixed salad of two kinds of vegetables such as beans and flageolets, peas and carrots, potatoes and lettuce, beets and field, etc. =Consommé Ravioli.= Make some small raviolis and boil them for five or ten minutes in consommé. =Shad roe, Bordelaise.= Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce. =Fillet of beef, Lombarde.= Roast tenderloin of beef, sauce Madère, garnished with stuffed tomatoes and potato croquettes. =Soufflé pudding, Dame Blanche.= One-quarter pound of butter, one-quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the butter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a buttered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added. MAY 13 BREAKFAST Baked apple with cream Griddle cakes Maple syrup Coffee LUNCHEON Cantaloupe Strained onion soup Croûtons Parmesanne Pickelsteiner stew Roquefort cheese with crackers Coffee DINNER Potage Turinoise Salted Brazil nuts Sand dabs, David Chicken sauté, au Madère String beans in butter Persillade potatoes Romaine salad Peaches Bordaloue Assorted cakes Coffee =Croûtons Parmesanne.= Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm. =Pickelsteiner stew.= Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a sauté pan with two ounces of butter, season with salt and pepper, and cook until brown; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of purée of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour; then add two pounds of potatoes cut in one inch squares, and cook until soft. Serve in casserole, or individual cocotte dishes. =Potage Turinoise.= One quart of purée of tomatoes and two quarts of consommé, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate. =Salted Brazil nuts.= Roast in oven one pound of shelled Brazil nuts until they are brown. Then rub them together to loosen the second skin, which should be removed. Wet them with a little melted gum Arabic, and sprinkle with about an ounce of fine table salt. Stir until dry. =Sand dabs, David.= Salt and pepper four sand dabs, roll in flour, and fry in butter. Then place on platter and sprinkle with chopped parsley and the juice of one lemon. Put two ounces of fresh butter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour over the fish. =Chicken sauté, au Madère.= Joint a spring chicken, season with salt and pepper. Put a small piece of butter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve. Before pouring over the chicken add a spoonful of dry sherry wine. =Peaches Bourdaloue.= Prepare in the same manner as Pears Bourdaloue. MAY 14 BREAKFAST Fresh strawberry preserves Scrambled eggs, asparagus tips Rolls Coffee LUNCHEON Alligator pear cocktail Broiled Alaska black codfish Maître d'hôtel potatoes Fricadellen Spinach with eggs Banana coupe Macaroons Demi tasse DINNER Consommé Diablé Ripe California olives Boiled salmon, Fidgi Saddle of lamb, Carnot Watercress salad Omelette soufflée à la vanille Coffee =Alligator pear cocktail.= Scoop out the inside of one large, or two small, ripe alligator pears and cut in small pieces. Add one-half cup of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all, one-half cup of cream. Mix lightly, and serve in glasses set in ice. The cocktails should be very cold. =Fricadellen (Balls of cooked meat).= Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter. =Consommé Diablé.= Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consommé very hot. =Boiled salmon, Fidgi.= Boil the salmon and serve on a napkin, garnished with small round boiled potatoes, quartered lemons, and parsley in branches. Serve sauce Fidgi separate. =Sauce Fidgi.= One cup of sauce Hollandaise and one cup of sauce Riche, mixed with one spoonful of melted meat extract. Season well. =Saddle of lamb, Carnot.= Roast saddle of lamb, with sauce Madère. Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes. MAY 15 BREAKFAST Cantaloupe Ham and eggs Rolls Coffee LUNCHEON Eggs ministerielle Koenigsberger klobs Mashed potatoes Stewed tomatoes Ginger snaps Coffee DINNER Potage Fontange Radishes Fillet of sole, Doria Tenderloin of beef, Brillat Savarin Spinach in cream Lettuce salad Strawberry ice cream Assorted cakes Coffee =Koenigsberger klobs.= With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in butter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round balls about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat balls in it for about a half hour. Serve in a deep dish with the sauce. =Ginger snaps.= Work one-half pound of sugar and one-quarter pound of butter together until creamy. Then add one egg, and work well again. Add one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour. Roll out about one-eighth inch thick, and cut with a round cutter the size desired. Put them in a buttered pan, brush with egg, and bake in a moderate oven. =Potage Fontange.= Make a purée of white beans. Simmer some sliced sorrel in butter, and add to the soup before serving. =Fillet of sole, Doria.= Put four fillets of sole in a buttered sauté pan, season with salt and pepper, add a half glass of claret, and cover with buttered paper. Bake in oven, and when done remove the fish to a platter. Put in a casserole one ounce of butter, and heat same. Add to the hot butter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract. Season with salt, pepper, and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain. Cut some cucumbers in round balls and simmer in butter. Add to the sauce, and pour over the fish. =Tenderloin of beef, Brillat Savarin.= Roast tenderloin of beef, sauce Madère, garnished with stuffed fresh mushrooms and stuffed tomatoes. MAY 16 BREAKFAST Blackberry jam Buckwheat cakes Rolls Coffee LUNCHEON Canapé St. Francis Eggs Mirabel Sour schmorrbraten Noodles Roquefort cheese and crackers Coffee DINNER Consommé Tosca Lyon sausage and pimentos Crab meat in chafing dish Chicken sauté, Amphitian Timbale of rice, Créole Parisian potatoes Romaine salad Savarin au kirsch Demi tasse =Eggs Mirabel.= Spread some foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Périgueux. =Sour schmorrbraten.= Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic. Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours. Then put two ounces of butter in a casserole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the casserole and allow to brown, add one glass of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then put in the beef again, bring to a boil, and add three chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce, season well, and strain over the beef. =Consommé Tosca.= Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consommé, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cucumber, celery and barley, and serve. =Chicken sauté Amphitian.= Joint a chicken, season with salt and pepper, and sauté in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy); and pour over the chicken. Garnish the platter with four timbales of rice, à la Créole. =Timbales of rice, Créole.= Prepare some rice Créole, as described December 23. Butter four timbale moulds, fill with the rice, and then turn them out. Serve as a garnish, or as a vegetable with tomato sauce. MAY 17 BREAKFAST Apple jelly Omelet with onions Rolls Coffee LUNCHEON Poached eggs, St. Pierre Sand dabs, miller style Lamb hash with peppers Chow chow Neapolitan sandwich (ice cream) Assorted cakes Coffee DINNER Crème Bagration Salted Jordan almonds Fillet of flounder, Circassienne Tournedos Niçoise Duchesse potatoes Asparagus, Hollandaise Escarole and chicory salad Cherry pie Coffee =Omelet with onions.= Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper; and make the omelet in the usual manner. =Poached eggs, St. Pierre.= Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce. =Anchovy toast. 1.= Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast. =2.= Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast. =Lamb hash with peppers.= Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash. =Neapolitan sandwich.= In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make à layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve. =Crème Bagration.= Cream of chicken with small pieces of boiled macaroni served in it. =Fillet of flounder, Circassienne.= Put four fillets of flounders in a flat buttered pan, season with salt and pepper. Lay a slice of cucumber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers. Season with salt and pepper again, add a glass of white wine, and one-half ounce of butter on top of each piece of fish, and bake in the oven. Serve hot, direct from the oven. =Tournedos Niçoise.= Broil, or sauté in butter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives. =Stuffed olives.= Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used principally in sauces, or as a garnish for meats and fish. MAY 18 BREAKFAST California marmalade Boiled eggs Butter toast Chocolate with whipped cream LUNCHEON Assorted hors d'oeuvres Clam broth, Bellevue Crab meat, au gratin Broiled mutton chops French fried potatoes Sliced tomatoes, French dressing Lillian Russell Lady fingers Demi tasse DINNER Consommé aux éclairs Fillet of sole, Lord Curzon Roast chicken Potato croquettes Cold artichokes, mustard sauce Broiled fresh mushrooms on toast Orange coupe Macaroons Coffee =California marmalade.= One grapefruit, one orange, and two lemons. Shave the fruit very thin, discarding the seeds only. Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen minutes. Return to the earthern vessel and allow to stand for another twenty-four hours. Then measure, and add an equal quantity of sugar, return to stove and boil until it jells. Put up in jelly glasses. =Lillian Russell.= Cut a nice cantaloupe in half, remove the seeds, and set each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino on top. =Consommé aux éclairs.= Make some small éclairs about one inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the éclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consommé very hot, with a little Cayenne pepper in it. =Fillet of sole, Lord Curzon.= Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a sauté pan with one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one glass of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes. Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well and pour over the fish. Now place the platter with the fish and sauce in a very hot oven and brown slightly. MAY 19 BREAKFAST Fresh raspberries with cream Waffles Honey in the comb Coffee LUNCHEON Cantaloupe Eggs, Waterloo Breaded pork chops, tomato sauce Lorraine potatoes Cole slaw French pastry Coffee DINNER Veloutine aurore Lake Tahoe trout, meunière Cucumber salad Leg of lamb, Renaissance Château potatoes Millionaire punch Assorted cakes Coffee =Eggs, Waterloo.= Spread some foie gras on four pieces of toast; place a poached egg on each, and cover with Béarnaise sauce. =Veloutine aurore.= Mix two pints of velouté of chicken soup with one pint of purée of tomatoes. =Leg of lamb, Renaissance.= Garnish a roast leg of lamb with small croustades filled with chickens' livers sauté au Madère, and artichokes bottoms filled with macédoine of vegetables. Serve sauce Périgueux separate. =Millionaire punch.= Sliced mixed fruits and a few berries soaked in Chartreuse. Serve in punch glasses with lemon water ice on top. =Raspberry juice.= Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good substitute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a glass of ice water. =Boiled cider.= Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough. =Peach with brandy sauce.= Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add à large pony of brandy, and pour over the peaches. MAY 20 BREAKFAST Quince jelly Oatmeal with cream Crescents Chocolate with whipped cream LUNCHEON Grapefruit with cherries Eggs en cocotte, Porto Rico Filet mignon, Maréchale New peas Lettuce salad Camembert cheese with crackers Coffee DINNER Little Neck clams Consommé Sarah Bernhardt Ripe California olives Boiled Tahoe trout, Vatchette Broiled Porterhouse steak, Bercy French fried potatoes String beans Sliced tomatoes, mayonnaise Peaches, brandy sauce Assorted cakes Coffee =Eggs en cocotte, Porto Rico.= Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes. =Filet mignon, Maréchale.= Broil or sauté four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter. =Consommé Sarah Bernhardt.= Consommé tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consommé, and strain into the consommé tapioca before serving. =Boiled Tahoe trout, Vatchette.= Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles. =Broiled Porterhouse steak, Bercy.= Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half. MAY 21 BREAKFAST Pineapple preserves Boiled eggs Dry toast Coffee LUNCHEON Antipasto Consommé in cups Beef à la mode Baked potatoes Hearts of romaine salad Strawberry cream pie Coffee DINNER Purée Camelia Radishes. Salted almonds Boiled salmon, Hollandaise Potatoes natural Roast tame duckling Apple sauce Potatoes au gratin Cold asparagus, mustard sauce Chocolate ice cream Lady fingers Coffee =Purée Camelia.= Boil two pounds of green peas in one quart of chicken broth; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter, stirring well to ensure its being melted. =Beef à la mode.= Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glacés, peas and potatoes. MAY 22 BREAKFAST Fresh blackberries with cream Scrambled eggs with bacon Southern corn pone Coffee LUNCHEON Canapé of raw beef Clam broth en Bellevue Sand dabs, meunière Potatoes au gratin Chiffonnade salad Strawberries Parisienne Coffee DINNER Consommé, quenelles Doria Broiled halibut, Alcide Smoked beef tongue with spinach Baked potatoes Sorbet Eau de Vie de Dantzig Assorted cakes Coffee =Canapé of raw beef.= Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet butter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half. =Strawberries, Parisienne.= Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by passing some strawberries through a fine strainer or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice. =Consommé, quenelles Doria.= Make a cream puff paste. When cold, form into small balls the size of a pea, and fry in swimming lard. Serve on a napkin with hot consommé. =Broiled halibut, Alcide.= Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil. To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish; which has been placed on a platter. Garnish with six small fried smelts. =Southern corn pone.= Mix one quart of yellow corn meal with cold water, into a soft dough. Add one teaspoonful of salt, a little melted lard, and a little sugar. Shape with the hands into oval cakes, so that the impression of the fingers will show. Bake in a well-greased pan in a very hot oven. =Smoked beef tongue with spinach.= Put a smoked tongue in a casserole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft. Cook some spinach English style, and place on platter. Slice the beef tongue and place on top of the spinach. Serve with it either sauce Madère, Champagne sauce, or plain bouillon. =Sorbet Eau de Vie de Dantzig.= One pound of sugar, three pints of water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serving, so the silver leaves will show. MAY 23 BREAKFAST Sliced apricots with cream Plain shirred eggs Dry toast Coffee LUNCHEON Eggs Hongroise Calf's liver sauté, sauce Robert Lyonnaise potatoes String bean salad Raspberry cream pie Demi tasse DINNER Little Neck clams Cooper soup Queen olives Crab meat, Suzette Roast capon, au jus Potato croquettes Cold artichokes, mayonnaise Caramel ice cream Macaroons Coffee =Eggs, Hongroise.= Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked sauté in butter, around the rice; and cover all with sauce Périgueux. =Calf's liver sauté, sauce Robert.= Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert. =Sauce Robert.= Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc. =String bean salad.= Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well. =Strawberry cream pie.= Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top. =Raspberry cream pie.= Make in the same manner as strawberry cream pie. =Banana cream pie.= Use sliced bananas, and make in the same manner as strawberry cream pie. =Cooper soup.= Slice three large onions and put in casserole with two ounces of butter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consommé or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate. =Caramel ice cream.= Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream, and freeze. MAY 24 BREAKFAST Pineapple preserves Breakfast sausages Flannel cakes Rolls Coffee LUNCHEON Cantaloupe Fried smelts, Tartar sauce English mutton chops, XX Century Club Celery root, beet and field salad Cottage cheese and crackers Coffee DINNER Consommé aux perles de Nizam Fillet of perch, St. Charles Shoulder of lamb, baker's oven style Romaine salad Baba au rhum Coffee =English mutton chop, XX Century Club.= Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madère. Garnish with four red peppers (pimentos) stuffed with purée of sweet potatoes. =Cottage cheese.= Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth; or strain it through a fine sieve; then add a cup of sweet cream, and some chives cut very fine. =Consommé aux perles de Nizam.= Perles de Nizam is large pearl tapioca. Boil two quarts of consommé, then add slowly one-half pound of pearl tapioca, and cook slowly until soft. =Fillet of perch, St. Charles.= Cut four fillets of perch and place in sauté pan with butter, salt, white pepper, and one-half glass of white wine. Cover with buttered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same sauté pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all. =Shoulder of lamb, baker's oven style.= Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine. Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours. Do not cover while cooking, and if the stove oven is used do not have it too hot. Serve from the pan in which it was cooked. MAY 25 BREAKFAST Strawberries with cream Boiled eggs Buttered toast Chocolate with whipped cream LUNCHEON Scrambled eggs, Marseillaise Crab meat, Louise Corned beef hash, au gratin Lettuce salad with French dressing Banana cream pie Demi tasse DINNER Cream soup, à l'Algérienne Salted pecans Sole, Colbert Filet mignon, Chéron Olivette potatoes Chicory salad Victoria punch Assorted cakes Coffee =Scrambled eggs, Marseillaise.= Peel and slice two fresh tomatoes and put in casserole with two ounces of butter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the casserole and scramble in the usual manner. =Cream soup, à l'Algérienne.= Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain. Before serving add two cups of boiled rice. =Sole, Colbert.= Cut off the head of à large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with butter, and two ounces of butter on top of the fish. Bake in the oven, basting continually until done. Then put the sole on a platter, remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the butter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one. =Filet mignon, Chéron.= Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in pan with butter. Place on a platter, cover with Béarnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macédoine of vegetables. =Victoria punch.= Two pounds of sugar, two quarts of water, and the juice of six oranges, mixed. Then add a small glass of rhum, a small glass of kirsch, and a glass of sauternes. Freeze. Serve in glasses, covered with a meringue made with the white of three eggs and one-half pound of sugar. MAY 26 BREAKFAST Preserved pears Broiled salt mackerel with melted butter Baked potatoes Rolls Coffee LUNCHEON Cantaloupe Poached Eggs, Vanderbilt Breaded veal cutlets, tomato sauce Spaghetti in cream Allumettes (cake) Coffee DINNER Consommé aux pluches Ripe California olives Fillet of halibut, sauce Venitienne Roast tame duck, apple sauce Asparagus Hollandaise Potatoes au gratin Lettuce and grapefruit salad Soufflé glacé Assorted cakes Coffee =Poached eggs, Vanderbilt.= Make a purée of fresh mushrooms and spread over toast. Lay a poached egg on top, and cover with sauce Madère. =Breaded veal cutlets, tomato sauce.= Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Heat a half cup of melted butter in a frying pan, and fry the cutlets. Serve on a platter with tomato sauce. =Spaghetti in cream.= Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water. Melt an ounce of butter in a casserole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese. =Consommé aux pluches.= Slice a head of lettuce and two leaves of tarragon very fine. Boil in two quarts of consommé for thirty minutes. Add some chervil before serving. =Fillet of halibut, sauce Venitienne.= Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine, cover with buttered manilla paper, and bake in the oven for fifteen minutes. Then place the fish on a platter, put in the sauté pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, and strain over fish. =Sauce Venitienne.= Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green. =Soufflé glacé (plain).= Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it. MAY 27 BREAKFAST Fresh raspberries with cream Shirred eggs with bananas Dry toast Coffee LUNCHEON Eggs, presidential Frogs' legs, Greenway Broiled squab chicken on toast Soufflé potatoes Hearts of romaine, Roquefort dressing Strawberries à la mode Lady fingers Coffee DINNER Crème cardinal Radishes Crab meat, gourmet Small tenderloin steak, Fedora Artichokes, sauce mousseline Watercress, salad Wine jelly, au Chartreuse Assorted cakes Coffee =Shirred eggs with bananas.= Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook. =Eggs, presidential.= Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top. =Frogs' legs, Greenway.= Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of butter in a sauté pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream. =Strawberries, à la mode.= Selected strawberries with vanilla ice cream on top. =Raspberries, à la mode.= Prepare in the same manner as strawberries à la mode. =Crème cardinal.= Pound the shells of two lobsters very fine, in a mortar. Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup. =Small tenderloin steak, Fedora.= Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in butter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce. MAY 28 BREAKFAST Strawberry jam Calf's liver and bacon Baked potatoes Rolls Coffee LUNCHEON Grapefruit with chestnuts Eggs, Columbus Broiled pig's feet, tomato sauce Mashed turnips Cannelons à la crème Demi tasse DINNER Consommé, profiteroles Lyons sausage Sand dabs, Grenobloise Broiled chicken, Tyrolienne Potatoes château String beans in butter Chiffonnade salad Fresh raspberry cup Macaroons Coffee =Eggs, Columbus.= Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm butter, lay two of each on each poached egg on toast. =Cannelons à la crème.= Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on buttered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream. =Cornets à la crème.= Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins. =Consommé, profiteroles.= Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake. Serve separate with hot consommé. =Sand dabs, Grenobloise.= Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with butter. Remove to a platter. Put two ounces of butter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish. =Broiled chicken, Tyrolienne.= Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve rémoulade sauce separate. MAY 29 BREAKFAST Gooseberries with cream Boiled eggs Toast Melba English breakfast tea LUNCHEON Assorted hors d'oeuvres Clam broth in cups Fried smelts, sauce Tartar Asparagus Polonaise Cornet à la crème Coffee DINNER Potage Albert Sardines on toast Boiled Lake Tahoe trout, pepper sauce Hollandaise potatoes Shad roe, Bordelaise Peas and carrots in cream Lettuce and grapefruit salad Jelly roll Demi tasse =Potage, Albert.= Two-thirds purée of potato soup and one-third very thick Consommé Julienne. =Boiled lake trout, pepper sauce.= Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate. =Pepper sauce.= Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt. =Shad roe, Bordelaise.= Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce. =Jelly roll.= One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade, and roll up tightly. When cold cut in slices. MAY 30 BREAKFAST Sliced peaches with cream Fried eggs with chives Dry toast Coffee LUNCHEON Cantaloupe Frogs' legs sauté à sec Blood pudding, sauce Robert Mashed potatoes Escarole and chicory salad Apple turnover Demi tasse DINNER Consommé Venitienne Fillet of halibut, Lilloise Tournedos, Bayard Jets de houblons Potatoes à la Reine Green corn Hearts of romaine, egg dressing Mousse au chocolat Small cakes Coffee =Fried eggs with chives.= Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry. =Blood pudding, sauce Robert.= Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert. =Apple turnovers.= Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glacéed. =Consommé Venitienne.= In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consommé. Continue boiling for two minutes. =Fillet of halibut, Lilloise.= Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish. =Tournedos, Bayard.= Season four small tenderloin steaks with salt and pepper. Heat two ounces of butter in a sauté pan, and sauté the fillets. Dress on toast spread with foie gras. Pour over them sauce Madère, to which has been added some sliced fresh mushrooms sauté in butter. Garnish with small round chicken croquettes, about one inch in diameter. =Mousse au café.= Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze. Serve decorated with sweetened whipped cream. =Mousse au chocolat.= Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee. MAY 31 BREAKFAST Fresh strawberries with cream Breakfast sausages with apple sauce Rolls Coffee LUNCHEON Canapé Norway Eggs Biarritz English mutton chops, tavern Camembert cheese with crackers Coffee DINNER Crème Congalaise Bass, Niçoise Potatoes nature Chicken sauté, demi-deuil Timbale of rice Flageolets in butter Alligator pear salad Peach, Bourdaloue Assorted cakes Demi tasse =Canapé Norway.= Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon. =Eggs, Biarritz.= Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg. =Crème Congalaise.= Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices. =Bass, Niçoise.= Cut a three-pound bass in slices about one inch thick. Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner. =Chicken sauté, demi-deuil.= Cut a spring chicken in four, season with salt and pepper, put in a sauté pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken. =Timbale of rice.= Make a risotto. Butter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as suprême, cream, tomato, Madeira, etc. Or serve plain, as a garnish. JUNE 1 BREAKFAST Blackberry jelly Ham and eggs Rolls Coffee LUNCHEON Little Neck clams on half shell Consommé in cups Cheese straws Fried calf's brains, tomato sauce Potatoes au gratin Cold asparagus, mustard sauce Raspberries à la mode Sponge cake Demi tasse DINNER Roçol soup, à la Russe Boiled salmon, sauce diplomate Larded tenderloin of beef, St. Martin Green corn Fresh Lima beans Potatoes Marquise Chicory salad with a chapon Vanilla plombière Macaroons Coffee =Fried calf's brains, tomato sauce.= Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate. =Boiled calf's brains.= Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted butter, or other sauce, separate. =Roçol soup à la Russe.= In a casserole put one veal knuckle, one pound of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil, and skim well. Then add two carrots, two onions, two turnips, and a bouquet garni. As the meats become soft remove and cut in small squares. Then strain the broth through a cheese cloth into another casserole. Take off the fat from the top and bring to a boil. While it is boiling let one-half pound of farina run slowly into it. Cook for fifteen minutes, add the meats, season with salt, pepper, and a little chopped parsley and fennel. =Boiled salmon, sauce diplomate.= Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve sauce diplomate separate. =Sauce diplomate.= To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of butter, little by little. Strain and serve. =Larded tenderloin of beef, St. Martin.= Roast à larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens' livers sauté in butter on each side of the platter. Add three sliced truffles and one-half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef. =Potatoes Marquise.= Same as Duchesse potatoes. JUNE 2 BREAKFAST Stewed prunes Boiled eggs Dry toast Ceylon tea LUNCHEON Cantaloupe Eggs, Fedora Lamb chops, Bradford Sybil potatoes String bean salad Strawberry cream pie Coffee DINNER Consommé Caroline Ripe California olives in oil and garlic Fillet of trout, Rachel Roast duckling, apple sauce Artichoke bottoms, au gratin Fresh asparagus, Hollandaise Escarole salad Mousse au café Demi tasse =Eggs, Fedora.= Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate. =Lamb chops, Bradford.= Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madère, to which has been added whole fresh mushrooms sauté in butter, over the chops. =Consommé, Caroline.= Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consommé with one spoonful of boiled rice to each person. =Fillet of trout, Rachel.= Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Génoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish. =Chicory salad with chapon.= Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same. JUNE 3 BREAKFAST Preserved pears Omelet with parsley Rolls Coffee LUNCHEON Crab legs, à la Stock Eggs en cocotte, D'Uxelles English rump steak, maître d'hôtel French fried potatoes Wax beans in butter Sliced peaches with whipped cream Lady fingers Demi tasse DINNER Cream of green corn Salted almonds Écrevisses, Lafayette Roast leg of mutton, au jus Mashed summer squash Potatoes, St. Francis Field salad Burgundy punch Assorted cakes Coffee =Crab legs, Stock.= For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold. =Eggs, D'Uxelles.= For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set. Serve on a napkin. =Omelet with parsley.= Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner. =Burgundy punch.= Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small glass of cognac, and a drop of red coloring. =Whipped cream.= Put one-half pint of double cream into a bowl and whip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract. Mix well, and keep in a cool place until needed. =Sliced peaches with whipped cream.= Peel and slice some ripe peaches, and sprinkle with a little sugar. Serve in individual dishes with a spoonful of whipped cream on the side. =Sliced bananas with whipped cream.= Prepare in the same manner as peaches. =Sliced fruits with whipped cream.= Prepare oranges, pears, figs, etc., in the same manner as peaches. =Berries of all kinds with whipped cream.= Hull and wash the berries, dry in cheesecloth, and prepare in the same manner as peaches. =Cream of green corn.= Put two pounds of veal bones in a casserole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from three to four quarts of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about one hour, then add eight ears of green corn and one pint of milk, and boil for ten minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and when heated add two quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about thirty minutes. Strain through a fine sieve or cheesecloth, put back in the casserole, season to taste with salt and a little Cayenne pepper, stir in two ounces of sweet butter, and serve hot. =Écrevisses, Lafayette.= Écrevisses, crawfish and crayfish are the same. Take the tails of twenty-four of the fish and put in sauté pan with two ounces of butter, season with salt and pepper, and simmer for five minutes. Then add a half glass of sherry wine and simmer until nearly dry; then add one and one-half cups of thick cream, and boil for five minutes. Thicken with the yolks of three eggs mixed with one-half cup of cream. Do not let it quite reach the boiling point after the yolks of eggs are added. Add a pony of very dry sherry wine, and serve in chafing dish. =Mashed summer squash.= Peel three pounds of summer squash, cut in half, and put in casserole with two ounces of butter, season with salt and pepper, cover, and cook in oven for thirty minutes. Then strain through a fine sieve, put back in casserole, add two additional ounces of butter, and if too thick add a spoonful of thick cream. JUNE 4 BREAKFAST Sliced figs with cream Bacon and eggs Chocolate with whipped cream Rolls LUNCHEON Cold eggs, Danoise Broiled sea bass, maître d'hôtel Breast of squab, sauté in butter Summer squash, Native Son Potatoes sauté Watermelon Coffee DINNER Consommé Japonnaise Radishes Shad roe, en bordure Cucumber salad Tenderloin of beef, Voisin Potatoes allumette Lettuce and alligator pear salad Vanilla ice cream Assorted cakes Demi tasse =Sliced figs with cream.= Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate. =Cold eggs, Danoise.= Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce. =Breast of squab, sauté in butter.= Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half. =Summer squash, Native Son.= Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes. =Consommé Japonnaise.= Consommé aux perles de Nizam colored with yellow Breton coloring. =Shad roe, en Bordure.= Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maître d'hôtel sauce on top, and garnish with parsley in branches and quartered lemons. =Tenderloin of beef, Voisin.= Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sautéed in butter, and well seasoned. Serve sauce Choron separate. =Potatoes, allumette.= Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt well, and serve on a napkin. JUNE 5 BREAKFAST Raspberry jam Salted salmon belly, melted butter Baked potatoes Rolls Coffee LUNCHEON Shirred eggs, Monaco Lake Tahoe trout, meunière Potatoes O'Brien Tomatoes, Mayonnaise Cream fritters Demi tasse DINNER Little Neck clams on shell Sorrel soup, à l'eau Salted hazelnuts Terrapin sauté, au beurre noisette Fillet of bass, 1905 Asparagus, Hollandaise Waldorf salad French pastry Coffee =Salted salmon belly, melted butter.= Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate. =Shirred eggs, Monaco.= Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above preparation, break two eggs in each, season with salt and pepper, and cook in oven for five minutes. =Cream fritters.= Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk to the boiling point and add it to the mixture. Continue boiling, and stir all the time until it becomes thick. Then spread it on a platter about a half inch thick, and allow to become cold. Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted butter. Dress on a napkin, and serve vanilla cream sauce separate. =Sorrel soup, à l'eau.= Clean one pound of sorrel, wash well, and slice very thin. Put in casserole with two ounces of butter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs in à large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once. JUNE 6 BREAKFAST Strawberries with cream Broiled mutton chops Lyonnaise potatoes Rolls Coffee LUNCHEON Antipasto Eggs, Belmont Chickens' livers, au Madère Risotto Camembert cheese with crackers Coffee DINNER Consommé Marchand Pim olas Fillet of sole, Mantane Roast chicken Corn au gratin Stewed tomatoes Potato croquettes Escarole salad Soufflé glacé, Pavlowa Assorted cakes Coffee =Eggs, Belmont.= Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain-marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added. =Consommé, Marchand.= Cut a truffle Julienne style; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consommé. =Pim olas.= Pim olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer. =Fillet of sole, Mantane.= Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered sauté pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Béarnaise sauce. =Soufflé glacé, Pavlowa.= Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate. =Soufflé glacé, St. Francis.= Make a soufflé glacé Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some chopped pistache nuts on top, and freeze. JUNE 7 BREAKFAST Blackberries with cream Plain scrambled eggs Dry toast English breakfast tea LUNCHEON Cantaloupe Baked beans, Boston style Brown bread Citron preserves Kisses Demi tasse DINNER Soft clam soup, Salem California ripe olives Boiled Tahoe trout, sauce mousseline Potatoes nature Cucumber salad Vol au vent Toulouse Stuffed capon, St. Antoine Peas à la Française Cardon à la moelle Hearts of lettuce, French dressing Coupe Orientale Allumettes Coffee =Soft clam soup, Salem.= Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate. =Boiled Tahoe trout, sauce mousseline.= Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired. =Kisses.= One pound of sugar, the whites of seven eggs, and some vanilla flavoring. Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer. Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold. Add a few drops of vanilla extract, and dress in a fancy shape on a buttered pan. Use a pastry bag with a fancy tube for forming them. When dry bake in a nearly cool oven. =Allumettes.= Roll out some puff paste that was made with six turns, until it is about one-eighth inch thick. Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long. Place on a wet baking pan, with a little space between, and bake in a moderate oven. =Royal icing (glacé royal).= Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice. Beat with a wooden spoon until very light and firm. While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth. This icing may be used for frosting cakes, or for ornamental work. JUNE 8 BREAKFAST Sliced peaches with cream Chipped beef on toast Crescents and rolls Cocoa LUNCHEON Shirred eggs, Argenteuil Sweetbreads braisé, St. George Flageolet beans, au cerfeuil Purée of potato salad French pastry Coffee DINNER Consommé Colbert Salted almonds Boiled turbot, Jean Bart Potatoes, nature Filet mignon, Rossini Green corn Broiled egg plant Hearts of romaine, Roquefort dressing Champagne punch Lady fingers Demi tasse =Chipped beef on toast.= Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast. =Shirred eggs, Argenteuil.= Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water. Butter well four shirred egg dishes, and put the asparagus tips in them in equal portions. Crack two eggs in each dish, season with salt and pepper, put small bits of butter on top, and cook in oven for five minutes. =Sweetbreads braisé, St. George.= Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes sauté and green peppers cut like matches and sautéed in butter. Serve sauce Choron separate. =Okra and tomatoes sauté.= Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a casserole with two ounces of butter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish. =Flageolet beans, au cerfeuil.= Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the casserole, add two ounces of sweet butter, a little salt and pepper, and one spoonful of chopped chervil. Simmer for five minutes. =Purée of potato salad.= Boil four white potatoes in salted water, and pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper, and salt if necessary. Set in ice box until cold. Then mix well with a wooden spoon. If too thick stir in a little hot bouillon or water. Be sure it is hot, as cold will not do. Serve in a salad bowl with finely chopped parsley on top. =Fillet of turbot, Jean Bart.= Place four trimmed fillets of turbot in a buttered sauté pan, and season with salt and pepper. Place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon; add one-half glass of white wine and one-half cup of water. Cover with buttered paper, bring to a boil, and set in oven for fifteen minutes. Then remove the fillets to a platter, and put one pint of white wine sauce in the sauté pan, reduce to normal thickness of a fish sauce, and strain over the fillets. Have the sauce well seasoned. =Green corn.= Put three gallons of water, one pint of milk, and a handful of salt on the fire and bring to a boil. Then add one dozen clean ears of green corn, bring to a boil, cover the vessel, and set to side of range for ten minutes, where it will remain at boiling heat without actually boiling. Serve on a napkin, with corn holders, and sweet butter separate. =Champagne punch (sorbet).= One pint of water, one-half pint of champagne, one-half pound of sugar, the juice of three lemons and the juice of half an orange. Dissolve the sugar in the water, add the lemon and orange juice, strain and freeze. When nearly frozen add the champagne, and finish. Finally stir in an Italian meringue (see Italian meringue) made with the whites of three eggs, and serve in sherbet glasses. =Broiled egg plant.= Peel an egg plant, and cut in slices three-quarters of an inch thick. Season with salt and pepper, roll in oil, and broil. Serve on a platter with a little melted butter poured over it, and garnish with parsley in branches. JUNE 9 BREAKFAST Cherries Omelet with egg plant Rolls Coffee LUNCHEON Assorted hors d'oeuvres Consommé in cups Broiled sirloin steak, Cliff House French fried potatoes Baked tomatoes Brie cheese with crackers Coffee DINNER Lamb broth, Olympic Club Salted pecans Frogs' legs, Jerusalem Broiled chicken, maître d'hôtel Asparagus, Hollandaise Potato croquettes Alligator pear, French dressing Meringue glacée, au chocolat Demi tasse =Omelet with egg plant.= Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter. Put in sauté pan with a little butter and simmer until soft. Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner. =Broiled sirloin steak, Cliff House.= Season a two-pound steak with salt and pepper, roll in oil, broil, and when done place on a platter. Cut the steak in slices, but do not place them apart. Sprinkle with one teaspoonful of paprika, one tablespoonful of dry English mustard, one teaspoonful of Worcestershire sauce, three chopped shallots, a little chopped chives, and two ounces of butter in small bits. Set in oven until butter is melted. =Baked tomatoes.= Peel four large tomatoes and place on a buttered dish. Season with salt and pepper, put small pieces of butter on top, and set in oven to bake. When done place on platter and pour tomato sauce around them, or serve with their own butter. =Lamb broth, Olympic Club.= Put a shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of butter on top, and roast in oven until done. Then remove the meat from the bones and cut in small squares about one-quarter inch thick. Put the bones and trimmings in a casserole, add an additional two pounds of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one bay leaf, two cloves, a little parsley in branches, one gallon of water, and a handful of salt. Bring to a boil, skim, and let simmer for two hours. Then strain through fine cheese cloth, put back in casserole, add the cut-up lamb and one-half pound of boiled rice, give one boil, and serve. JUNE 10 BREAKFAST Fresh currants Oatmeal with cream Rolls Coffee LUNCHEON California oyster cocktails Eggs Agostini Calf's head, vinaigrette Boiled potatoes Sliced bananas with whipped cream Macaroons Demi tasse DINNER Consommé Turbigo Black bass, sauté meunière Tenderloin of beef, Parisienne Spinach in cream Artichokes, sauce mousseline Watercress salad Plombière à la vanille Assorted cakes Coffee =Eggs Agostini.= Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce. =Consommé Turbigo.= Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consommé. =Plombière à la vanille (ice cream).= The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk. Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream. =Plombière aux marrons.= Same as vanilla plombière, but add some broken marrons glacés soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glacé on top of each portion. =Plombière aux fruits.= Prepare in the same manner as for plombière aux marrons, but use chopped mixed glacé fruit instead of the marrons. JUNE 11 BREAKFAST Sliced fresh figs with cream Scrambled eggs with bacon Buttered toast Coffee LUNCHEON Cantaloupe Eggs au fondu Broiled squab on toast Julienne potatoes Cold asparagus, mustard sauce Oregon cream cheese with crackers Demi tasse DINNER Cream of artichokes Ripe olives Fillet of flounder, Piombino Sweetbreads braisé, Montebello Soufflé potatoes Roast chicken, au jus Escarole and chicory salad Soufflé glacé aux fraises Assorted cakes Coffee =Eggs au fondu.= Poached eggs on toast, covered with Welsh rabbit. Serve hot. =Cream of artichokes.= Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen. =Fillet of flounder, Piombino.= Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Génoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sautéed in butter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used. =Sweetbreads braisé, Montebello.= Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with purée of fresh mushrooms. Serve sauce Béarnaise separate; or poured over the sweetbreads, as desired. =Soufflé glacé aux fraises.= Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream. =Soufflé glacé with raspberries.= Prepare in the same manner as soufflé glacé aux fraises, but substitute raspberries for the strawberries. JUNE 12 BREAKFAST Preserved pears Griddle cakes with honey Coffee LUNCHEON Carciofini Écrevisses en buisson Braised beef Noodles French pastry Coffee DINNER Consommé Ditalini Fillet of sole, St. Nazaire Leg of mutton, currant jelly String beans Green corn Hashed potatoes in cream Field salad Apricot pie Coffee =Braised beef.= Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides. Then remove the beef, add one ounce of fresh butter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, à large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices. =Larded rump of beef.= Lard a piece of rump of beef, and then prepare in the same manner as braised beef. =Fillet of sole, St. Nazaire.= Cook four fillets of Sole à la Normande, and garnish with a dozen fried oysters. =Currant jelly.= Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until it jells when a little is poured on a saucer. Pour into moulds, and seal when cold. JUNE 13 BREAKFAST Fresh strawberries with cream Broiled veal kidneys, English style Baked potato Rolls Coffee LUNCHEON Poached eggs, Colbert Ombrelle d'Ostende Potato croquettes Celery Victor Compote of pineapple Sponge cake Demi tasse DINNER Potage Arlequin Ripe California olives Pompano, Vatel Chicken sauté, Archiduc Duchesse potatoes Jets de houblons Chiffonnade salad Peach ice cream Assorted cakes Coffee =Broiled veal kidneys, English style.= Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard. Then sprinkle with olive oil, and broil. When done place them on four pieces of dry toast. Mix two ounces of butter with the juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract. Mix well, and pour over the kidneys. Garnish with watercress. =Poached eggs, Colbert.= Put some poached eggs on toast, and cover with sauce Colbert. =Ombrelle d'Ostende.= Put four pieces of toast on a platter and place on each à large broiled fresh mushroom, head down. Put two broiled oysters on top of the mushrooms, pour maître d'hôtel sauce over them, and lay two strips of broiled bacon across the top of each. Garnish with parsley in branches and quartered lemons. =Compote of pineapple.= Pare and core a pineapple, and cut in slices. Make a syrup with one-half pound of sugar and half a pint of water, and stew the pineapple in it until tender, and the syrup is clear. Serve cold, with a few drops of kirschwasser or maraschino sprinkled over it, and a little of its syrup. =Potage Arlequin.= Slice two carrots, two beets, two turnips, and add a pound of shelled new peas. Put all in a casserole, cover with two quarts of water, season with salt, add about three pounds of cut-up veal bones, bring to a boil, and skim. Then cover, and cook until soft. Remove the veal bones, and strain the remainder through a fine sieve. Then return to casserole, and if too thick add a little bouillon, chicken broth or stock. Bring to a boil, season with salt and pepper, and stir in three ounces of sweet butter. Serve with bread cut in small squares and fried in butter. =Pompano, Vatel.= Use four whole California pompano; or the four fillets from one Florida fish. Put them in a buttered sauté pan, season with salt and pepper, add one-half glass of stock and the juice of a lemon, and cook in oven until done. Then place the fish on a platter. Bring one-half pint of tomato sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped truffles, season well with salt and pepper, and pour over the fish. JUNE 14 BREAKFAST Raspberries with cream Scrambled eggs with cheese Rolls Oolong tea LUNCHEON Half of grapefruit with cherries Baked beans, Boston style Brown bread Beignets soufflés Coffee DINNER Little Neck clams on half shell Consommé Ab-del-cader Aiguillettes of turbot, Bayard Roast sirloin of beef, fermière Lettuce salad Soufflé glacé, St. Francis Assorted cakes Coffee =Scrambled eggs with cheese.= Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble. =Beignets soufflés.= One pint of water, one-quarter pound of butter, one-half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin. =Consommé Ab-del-cader.= Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quantities of each in hot consommé, and also one poached yolk of an egg for each person. Have the consommé well seasoned. =Aiguillettes of turbot, Bayard.= Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water; cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving. =Roast sirloin of beef, fermière.= Roast sirloin of beef, sauce Madère, garnished with string beans in butter, carrots in butter, and château potatoes. =Chicken sauté, Archiduc.= Joint a chicken, and season with salt and pepper. Melt two ounces of butter in a sauté pan; when hot add the chicken and sauté for five minutes. Then add two sliced green peppers, and sauté until the chicken is done. Then place the chicken on a platter, and add another ounce of butter to the sauté pan. When the butter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half. JUNE 15 BREAKFAST Sliced peaches with cream Ham and eggs Rolls Coffee LUNCHEON Poached eggs à la Reine Cold sirloin of beef Rachel salad Baked apple roll Coffee DINNER Cabbage soup, Normande Radishes Salmon steak, Hongroise Roast chicken Fresh asparagus, Hollandaise Georgette potatoes Chicory salad Vanilla ice cream Bouchettes Demi tasse =Rachel salad.= Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over all. =Baked apple roll.= Roll out one pound of puff paste until it is about one-eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate. =Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll.= Prepare in the same manner as apple roll, using the fruit desired. =Cabbage soup, Normande.= Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out. Then drain off the butter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in butter. =Salmon steak, Hongroise.= Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of butter on top, and put in oven to finish cooking. When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added. =Bouchettes.= Make a mixture as for lady fingers. Put it into a pastry bag, and press out on paper in dots the size of a "quarter." Bake in a moderate oven. Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on. Coat them with a white or pink icing. =Chocolate bouchettes.= Make as above, coat with chocolate icing. =Coffee bouchettes.= Make as above, coat with coffee icing. JUNE 16 BREAKFAST Sliced figs with cream Boiled salt mackerel Baked potatoes Rolls Coffee LUNCHEON Grapefruit en suprême Shirred eggs, Antoine Hamburg steak Lorraine potatoes Field salad Vanilla blanc mange Assorted cakes Coffee DINNER Consommé Andalouse Queen olives Frogs' legs, sauté à sec Filet mignon, Athénienne Potatoes au gratin Sliced cucumbers and tomatoes Plombière aux marrons Lady fingers Coffee =Shirred eggs, Antoine.= Plain shirred eggs with broiled strips of bacon on top. =Vanilla blanc mange.= One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine in cold water. Put the milk and the vanilla bean on the fire together and let them come nearly to a boil. Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted. Strain, and allow to become nearly cold. Then add the cream, and beat, on ice, until it begins to thicken. Then put in moulds and set in ice box for one hour. Turn out of moulds to serve. =Chocolate blanc mange.= Use two ounces of chocolate instead of vanilla bean. =Coffee blanc mange.= Use a cup of strong coffee instead of vanilla bean. =Blanc mange aux fruits.= Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits. =Blanc mange aux liqueurs.= Add to a vanilla blanc mange a glass of liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur. Add the liqueur just before putting into the mould. =Consommé Andalouse.= To consommé vermicelli, add just before serving, one peeled raw tomato cut in very small squares. =Filet mignon, Athénienne.= Season four small fillets of beef with salt and pepper, broil or sauté them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in butter. =Sauce Hussarde.= Bring to a boil one pint of sauce Madère, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes. Then add one ounce of good butter, a little chopped parsley, salt and Cayenne pepper. JUNE 17 BREAKFAST Baked apples with cream Oatmeal Dry toast Coffee LUNCHEON Poached eggs, Blanchard Spring lamb tenderloin, Thomas Lettuce salad Sliced fruit with whipped cream Cakes Coffee DINNER Cream of parsnips Ripe olives Fillet of bass, Argentina Roast duckling, apple sauce Green corn Cauliflower, Hollandaise Romaine salad, Roquefort dressing Raspberry water ice Assorted cakes Coffee =Poached eggs, Blanchard.= Cut two English muffins in half, toast them, and lay a slice of broiled ham on each. Put a poached egg on top of the ham, and cover with cream sauce. =Cream of parsnips, II.= Put three pounds of veal bones in a casserole, add three quarts of water and a handful of salt, bring to a boil, and skim. Then add six sliced parsnips and a bouquet garni, and boil for an hour; then remove the bones and the bouquet. Put three ounces of butter in another vessel, heat, then add three spoonfuls of flour, and when hot add the broth and parsnips. Boil for half an hour, then strain through a fine sieve, put back in the casserole, season with salt and pepper, and add a pint of boiling cream. =Fillet of bass, Argentina.= Put two ounces of butter in a casserole, add a sliced onion and a sliced carrot, and simmer until done. Then add a can of sliced French mushrooms, one-half can of sliced pimentos, four peeled and sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper. Boil for ten minutes. Place four fillets of bass in a buttered pan, season with salt and pepper, cover with the above sauce, and bake in oven until done. Serve the fish from a platter with the sauce over it. =Cranberry jelly.= To three quarts of cranberries add two pounds of granulated sugar and one quart of water. Cook thoroughly, and force through a fine sieve. Cook the juice for fifteen minutes, and then pour into individual moulds. =Crab apple jelly, and marmalade.= To eight quarts of crab apples add three quarts of water. Boil slowly for an hour, adding more water to make up for evaporation. Strain through a flannel bag, but do not squeeze. Measure the juice and add an equal amount of sugar. Boil for twenty minutes, pour into glasses, and seal when cold. Make a marmalade of the remainder of the apples left in the bag, by pressing through a sieve, and then adding an equal amount of cane sugar. Cook until well done. Flavor with lemon or cinnamon. =Apricot and peach marmalade.= Cut some firm ripe apricots in half and remove the stones. Add a few spoonfuls of water and cook until soft. Strain through a sieve, and add three-quarters of a pound of cane sugar to every pound of fruit. Crack some of the stones and add the kernels to the fruit. Continue to stir and cook until it thickens. Then pour immediately into hot glasses. Allow to become thoroughly cold before covering. Peach marmalade may be prepared in the same manner. =Brandied cherries.= Select some fine Queen Anne cherries and cut off about half of the stem with scissors. Arrange the cherries in glass jars or bottles. Melt two and one-half pounds of granulated cane sugar with a very little water, being very careful not to let it scorch. Remove from the fire and add half a vanilla bean, then add slowly one gallon of brandy. When cold pour over the cherries, seal well, and keep in a cool place. =Brandied peaches.= Rub some sound white peaches with a crash towel to remove the down. Prick all over with a needle, drop in cold water, drain, put in a kettle, cover with fresh cold water, and add a small piece of alum the size of a hazelnut. Place over a fire, stir occasionally, and as they float to the surface of the liquid take them out and place in a pan of cold water. Drain, and arrange in quart glass jars. Pour over brandy enough to cover the peaches. Seal and put away in a cool place, and let stand for two weeks. Then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy. Stir well to melt the sugar. Pour this over the peaches, seal hermetically, and put away in a cool place. =Preserved cherries.= To each pound of stoned cherries allow one pound of granulated cane sugar. Crack some of the stones and tie the kernels in a piece of gauze, so they may be removed after the boiling. Then put all in a preserving kettle, boil, and skim, until the syrup is clear. Then put the cherries in jars; boil the syrup a little longer, and pour over the fruit. =Preserved green gage plums.= Use a pound of sugar for each pound of plums. Have the fruit clean and dry, and prick all over to keep the skins from breaking. Melt the sugar with as little water as possible, and when boiling add the plums, à layer at a time. Boil for a few minutes, then lift out with a skimmer and place singly on a dish to cool. Continue in this way until the plums are removed. When the last layer is finished return the first ones cooked to the kettle, and continue in reverse order, and boil until transparent. Then take out and arrange closely in glass jars. When all are in the jars pour the hot syrup over them, and seal. JUNE 18 BREAKFAST Stewed prunes Boiled eggs Rolls Coffee LUNCHEON Hors d'oeuvres variés Pompano sauté, meunière Cold duckling and ham Orloff salad Camembert cheese Coffee DINNER Consommé Irma Lyon sausage Fillet of sole, Talleyrand Saddle of lamb, Souvaroff String beans in butter Mashed potatoes Chiffonnade salad Angel cake Demi tasse =Orloff salad.= Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner. Pour one-half cup of French dressing over all. =Consommé Irma.= Boil one calf's brains, cut in small squares, and add to a quart of well-seasoned consommé. =Fillet of sole, Talleyrand.= Lay four fillets of sole flat on the table and spread with fish force meat (Feb. 11), and sprinkle with a little chopped truffles. On top of each lay another thin fillet, season well with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on a napkin garnished with parsley in branches and quartered lemons; and with Tartar sauce separate. =Saddle of lamb, Souvaroff.= Roast a saddle of lamb, place on a platter, and garnish with a canful of cèpes sauté, and raw horseradish root shaved or scraped with a knife. Cover with brown gravy made from the lamb gravy. =Angel cake, or angel food.= One pint of whites of eggs (it will require about sixteen), one pound of sugar, ten ounces of flour sifted with one-half teaspoonful of cream of tartar, and the flavor desired. Beat or whip the whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon or orange flavor; and finally stir in the flour. Put in mould and bake in a very slow oven. When cold glacé with white icing. JUNE 19 BREAKFAST Stewed rhubarb Broiled honeycomb tripe Saratoga chips Rolls Coffee LUNCHEON Eggs, Oudinot Fried smelts, Tartar sauce Paprika schnitzel Boiled rice Baked apricot roll Demi tasse DINNER Potage paysanne Aiguillettes of flounder, Rochefoucault Roast squab chicken Artichokes, sauce mousseline Carrots, Vichy Potato croquettes Alligator pear salad Blackberry pie Coffee =Eggs, Oudinot.= Cut four hard-boiled eggs in two lengthwise. Take out the yolks and put in a salad bowl, add one-half cup of fresh bread crumbs, one raw egg yolk, and season with salt, pepper, and a little chopped parsley. Mix well, and then stuff the whites of eggs. Place on a buttered dish, cover with cream sauce, sprinkle with grated cheese, put small bits of butter all over the top, and bake in oven until brown. =Potage paysanne.= Cut a carrot, white turnip, parsnip, and a small head of green cabbage in round slices the size of a silver half dollar. Put in a casserole with three ounces of butter, salt and a pinch of sugar. Cover casserole and put in oven and simmer until vegetables are done. Be careful not to burn, and when turning do not break the vegetables. When the vegetables are cooked add two quarts of bouillon, stock, or chicken or beef broth, and cook for half an hour. Before serving add chopped chervil, and season with salt and pepper. =Aiguillettes of flounder, Rochefoucault.= Place four flat fillets of flounder in a buttered pan, lay some sliced lobster on top, season with salt and pepper, add one-half glass of white wine and one-half glass of water, cover with buttered paper, and put in oven for ten minutes. Then remove the fillets to a platter. Reduce the broth, add one pint of white wine sauce, and strain. To the sauce add one-half can of French mushrooms sliced, and two sliced truffles. Pour the sauce over the fish. =Pompano, Bâtelière.= Roll four small California pompano in flour, and season with salt and pepper. Put three ounces of butter in a frying pan, heat, add the fish, and sauté until nice and brown. Then put the fish on a platter; and in the pan put two ounces of butter, heat until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and garnish with two lemons cut in half. JUNE 20 BREAKFAST Fresh strawberries with cream Waffles, special, with maple syrup Coffee LUNCHEON Poached eggs, Bombay Imported Frankfort sausages Potato salad Brie cheese with crackers Coffee DINNER Consommé Valencienne Carciofini. Queen olives Frogs' legs, sauté, Dilloise Porterhouse steak, Jolly Fresh Lima beans Julienne potatoes Endives salad Chocolate and coffee bouchettes Demi tasse =Waffles, special.= One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.) =Poached eggs, Bombay.= Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce. =Consommé Valencienne.= Boil one-half pound of rice in salted water, cool; and serve in one quart of hot and well-seasoned consommé. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate. =Frogs' legs, Dilloise.= Cut two dozen frogs' legs in two, season with salt and pepper, put in sauté pan with one ounce of butter, and two ounces of bacon cut in small squares. Fry for a few minutes until the bacon is nearly crisp, then add the legs, and simmer for five minutes. Then add one pint of tomato sauce and boil for ten minutes, very slowly. Add a few dashes of Tabasco sauce, and season well. =Porterhouse steak, Jolly.= Get from the butcher a nice porterhouse steak, about four pounds in weight. Season with salt and pepper, roll in oil, and broil. When done place on a platter, and cover with sauce Bordelaise with beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley. JUNE 21 BREAKFAST Cantaloupe Boiled eggs Buttered toast Uncolored Japan tea LUNCHEON Antipasto Shirred eggs, Amiral Broiled pig's feet, Chili sauce String bean salad Italian meringue, with whipped cream Coffee DINNER Little Neck clams on half shell Purée of cucumber soup Pompano sauté, Bâtelière Rissolées potatoes Roast chicken Peas à la Française Lettuce salad Raspberry shortcake with plain cream Coffee =Shirred eggs, Amiral.= Put two eggs in a buttered shirred egg dish and cook. When nearly done put on top a spoonful of white wine sauce with a little chopped lobster, mushrooms and truffles in it. Finish cooking, and season well with salt and pepper. =Purée of cucumbers.= Peel four cucumbers, and cut in slices. Put them in a casserole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of butter in a casserole, add the cucumbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in casserole, season with salt, pepper and a pinch of sugar, add two ounces of sweet butter and a cupful of heated cream. When butter is melted add some bread that has been cut in small squares and fried in butter, and serve. =Italian meringue.= Put one pound of sugar and one gill of water into a copper kettle (copper inside and out) and cook to a blow. (See below). Beat six whites of eggs very hard and dry, and then pour into the cooked sugar, stirring constantly, and beat well until cold. It will then be a very smooth meringue paste, which can be used for meringue with whipped cream, or sherbet, or to make small fancy cakes, or for use in decorating cakes, pies, tarts, etc. =How to cook sugar to a blow.= Dissolve one pound of sugar in one gill of water, and put on fire to cook. After about five minutes of good boiling dip a skimmer into it and remove immediately. Let the syrup drain a little, and then blow through. If small air bubbles fly out the sugar is cooked to a blow. If no air bubbles fly continue cooking until they do. It may possibly require some time to get it right. =Peas à la Française.= In a casserole put two ounces of butter and a head of lettuce sliced very fine. Simmer for five minutes, then add two pounds of shelled peas, six small raw French carrots and one dozen raw fresh asparagus tips. Season with salt and a pinch of sugar, add one pint of chicken broth, cover, and simmer for one hour. Serve with fresh-chopped chervil on top. JUNE 22 BREAKFAST Baked pears Bacon and eggs Rolls Coffee LUNCHEON Canapé Riga Sweetbreads, Lavalière Cold roast beef Field salad Lemon water ice Langues de chat Demi tasse DINNER Consommé Allemande California ripe olives Perch au bleu Potatoes nature Larded tenderloin of beef, Vigo String beans in butter Green corn on cob Lettuce salad, Russian dressing Chocolate blanc mange Assorted cakes Coffee =Baked pears.= Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar, and bake in medium hot oven until soft. Serve either hot or cold, with sauce separate. =Baked peaches.= Prick one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan. Bake until soft. Serve cream separate. =Sweetbreads, Lavalière.= Prepare some sweetbreads braisé, place on a platter, garnish with peas in butter, and onions glacés. In the gravy put pieces of parboiled salt pork cut in small dices, and cook for ten minutes. Pour over the sweetbreads. =Consommé Allemande.= Mix in a bowl three-quarters of a cupful of sifted flour, one-quarter of a cupful of milk, two whole eggs, and a little salt. Let it run through a colander into three pints of boiling consommé, and boil for five minutes. =Consommé Xavier.= Same as Consommé Allemande, with the addition of a little chopped chervil just before serving. =Perch au bleu.= Put four fresh-killed perch on a platter, and pour a glassful of white wine vinegar over them. Put in a fish kettle on the fire, some water, a handful of salt; and one sliced onion, one carrot, a bay leaf, clove and parsley tied in a bouquet. Boil for five minutes, then add the fish and vinegar, bring to a boil, and then set on side of the range for fifteen minutes. Serve on a napkin garnished with small boiled potatoes, parsley in branches, and lemons cut in half. Serve Hollandaise sauce separate. =Larded tenderloin of beef, Vigo.= Lard and roast the tenderloin as given elsewhere. Serve on a platter garnished with stuffed tomatoes, Créole. Cover with its own brown gravy. =Stuffed tomatoes, Créole.= Make a rice Créole (Dec. 23). Peel four sliced tomatoes, scoop out the insides, season with salt and pepper both inside and out, and fill with the rice. Place on a buttered pan, put a small piece of butter on top of each, and bake in oven for ten minutes, or until the tomatoes are soft. Test with your finger. Serve with tomato sauce around them; or use as a garnish for entrées. JUNE 23 BREAKFAST Fresh raspberries with cream Omelet with potatoes Rolls Coffee LUNCHEON Eggs, Basque Frogs' legs, Tartar sauce Broiled chicken on toast Soufflé potatoes Cold artichokes, vinaigrette Peach compote Honey cake Coffee DINNER Potage Mongol Radishes Planked shad and roe Roast loin of veal, au jus Carrots, Vichy Flageolets in butter Endives salad German almond strips Demi tasse =Omelet with potatoes.= Use left-over cold baked or boiled potatoes. Chop up a cupful and put in an omelet pan with two ounces of butter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs. Cook the omelet in the usual manner. =Eggs, Basque.= Put in very hot swimming fat four whole large green peppers, and fry for one minute. Then take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a buttered cup, with the open end up. Then crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake. Put some boiled rice on a platter and turn out the peppers with eggs on top, so they will look like stuffed green peppers. Pour some brown meat gravy, or tomato sauce, or cream sauce, around them. =Roast loin of veal, au jus.= See veal kidney roast, Dec. 20. =Russian dressing, for salads.= Mix in à large bowl one cup of mayonnaise sauce, three soupspoonfuls of French dressing, two soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one soupspoonful of chopped green olives, one teaspoonful of Worcestershire sauce, and season with salt and pepper, if necessary. =Peach compote.= Peel a dozen peaches and place them in a sauce pan, add a quart of water, one-half pound of sugar, and one-half of a vanilla bean. Boil slowly until soft. Strain off the syrup, return to the fire, and reduce one-half. Pour the syrup over the peaches, and serve when cold. The peaches may be prepared whole, or cut in half. =Fruit compotes.= Apple, nectarine, apricot, prune or plum compote may be prepared in the same manner as peach compote. =Langue de chat, I.= Work a quarter pound of butter with a quarter pound of sugar until creamy. Then add four eggs, one by one, and keep on working until very smooth. Add a few drops of vanilla extract and a quarter pound of flour, and mix lightly. Put into a pastry bag and dress on a buttered pan in the shape of small thin lady fingers. Bake for a few minutes in a rather hot oven. =II.= One-quarter pound of sugar, one-quarter pound of butter, one-quarter pound of flour, the whites of three eggs, and a little vanilla flavor. Mix the sugar and butter until creamy; add the whites of eggs that have been well whipped to snow; add the flour and flavoring, and mix lightly. Dress on buttered pan like lady fingers, but smaller. Bake and remove from pan while hot. =German almond strips.= One-half pound of sugar, one-half pound of butter, ten ounces of flour, three eggs, one-half pound of ground almonds, and the grated rind of a lemon. Work the sugar with the butter until creamy, add the lemon rind, and work in the egg. Then add the flour and almonds, and mix lightly. Set in the ice box for an hour to harden. Then roll out in thin sheets and cut in strips two inches long and one-half inch wide. Wash the tops with egg, sprinkle with chopped almonds, put on a pan and bake in a moderate oven. =Honey cake.= One-half pound of honey, seven ounces of brown sugar, one pony of water, one-half teaspoonful of soda, six ounces of finely-chopped almonds, one pinch of cloves and allspice, three-quarters of a pound of flour, and two ounces of lemon and orange peel chopped fine. Boil the sugar, honey and water; then take off the fire and allow to cool to blood heat; then mix in the flour, spices, and the soda dissolved in a little water; then add the almonds and the peel. Roll out about one-half inch thick, and cut in small cakes about one inch by three; and bake in a moderate oven. When done glacé with a very thin icing. JUNE 24 BREAKFAST Apricot marmalade Buckwheat cakes Breakfast sausages Rolls Coffee LUNCHEON Cold poached eggs, à l'estragon Sand dabs, meunière German huckleberry cake American dairy cheese Coffee DINNER Consommé Créole Salt codfish, Biscayenne Braised sweetbreads, sauce Soubise Roast squab Boiled onions Broiled fresh mushrooms Château potatoes Lettuce and grapefruit salad Baked blackberry roll Coffee =Cold poached eggs, à l'estragon.= Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg. =German huckleberry cake.= Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs, and strain. Pour this over the cake when it is nearly done, and set back in oven for a few minutes until the custard is set. When cold dust with powdered sugar. =Consommé Créole.= Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consommé. Also add a cupful of boiled rice, and season with a little Cayenne pepper. =Salt codfish, Biscayenne.= Soak two pounds of salted codfish in cold water over night. Then drain off the water. Heat two tablespoonfuls of olive oil in a casserole, add six shallots chopped very fine, and allow them to become warmed through, but not colored. Then add six pieces of chopped garlic and half of the codfish. On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt, lay two peeled and sliced tomatoes on top of the potatoes, then add the remainder of the codfish, and half a cup of water, cover, and cook in the oven for an hour. Fresh codfish may be used if desired, with the addition of a little more salt. =Braised sweetbreads, sauce Soubise.= Braise the sweetbreads in the usual manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, and garnish with fleurons. JUNE 25 BREAKFAST Sliced peaches with cream Boiled eggs Dry toast English breakfast tea LUNCHEON Cendrillon salad Small tenderloin steak, Marseillaise Gnocchis à la Romaine Camembert cheese and crackers Coffee DINNER Cream Countess Salami sausage. Radishes Fillet of kingfish, Ubsala Roast tame duck, apple sauce Carrots and peas in cream German fried potatoes Escarole salad Plombière aux fruits Assorted cakes Demi tasse =Salad Cendrillon.= Scoop out four cold baked potatoes, fill with Russian salad, and serve on a napkin, garnished with parsley in branches and canapés of anchovies. =Small tenderloin steak, Marseillaise.= Chop six shallots and two pieces of garlic, and simmer in two ounces of butter. Then add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes. Then add two cups of brown gravy (sauce Madère), boil for two minutes, add two ounces of butter, stir until melted, and season with salt and Cayenne pepper to taste. =Gnocchis à la Romaine.= Put three-quarters of a pound of farina in one quart of boiling milk, and boil slowly for fifteen minutes. Then remove from the fire and bind with the yolks of six eggs and a half cup of cream. Season with salt and white pepper, and set to cool. Then cut in one and one-half inch squares, or in other desired shapes; place on a buttered pan, or deep dish, or individual shirred egg dish; sprinkle with grated Parmesan cheese, put small bits of butter on top, and bake in oven until brown. =Gnocchis au gratin.= Same as above, except pour sour cream over them, sprinkle with cheese, add butter on top, and bake until brown. =Cream Countess.= Make a cream of asparagus soup, and before serving bind with the yolk of one egg for each person. Color with green spinach coloring. =Kingfish, Ubsala.= Put four cleaned kingfish on a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water, and bake in an oven. Then place the fish on a platter, add one pint of white wine sauce to the juice of the fish in the pan, and reduce by boiling to the thickness of a good sauce. Strain over the fish. Garnish with fleurons. JUNE 26 BREAKFAST Apricot marmalade Waffles Buttermilk Coffee LUNCHEON Eggs, Céléstine Fried chicken, Villeroi Flageolet beans Mashed potato salad French pastry Demi tasse DINNER Consommé Magador Ripe olives Salmon, Concourt Fillet of beef sauté, Balzag Artichokes, Hollandaise Green corn Potato croquettes Romaine salad, Roquefort dressing Blanc mange, aux liqueurs Lady fingers Coffee =Eggs, Céléstine.= Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little butter on each, and bake in a hot oven until brown. =Fried chicken, Villeroi.= Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat. =Consommé Magador.= Wash a stalk of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consommé; season well, and serve with chopped chervil. =Salmon, Concourt.= Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate. =Fillet of beef sauté, Balzag.= Season four small tenderloin steaks with salt and pepper, and sauté in butter. Then place on a platter. Make a pint of sauce Madère, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets. JUNE 27 BREAKFAST Strawberries with cream Scrambled eggs with chives Crescents and rolls Cocoa LUNCHEON Cold Virginia ham Bretonne salad Lillian Russell Macaroons Coffee DINNER Chicken soup, Brésilienne Celery Striped bass, Buena Vista Chicken fricassee, à l'ancienne Asparagus, sauce mousseline Pâté de foie gras, à la gelée Lettuce salad Pancakes, Lieb Coffee =Salad Bretonne.= Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table. =Chicken soup, Brésilienne.= One pint of consommé tapioca, one pint of thick consommé brunoise, and the breast of a fowl cut in small squares. Bring to a boil, and serve. =Striped bass, Buena Vista.= Put in a wide copper fish pan one cup of olive oil, two sliced onions, two sliced green peppers, and then fry. When done add four cloves of chopped garlic and let it set in the hot oil for a second; then add a pint of claret, one dozen sliced fresh mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced pimentos. Bring to a boil, and then add five pounds of striped bass cut in slices two inches thick. Season with salt, pepper, and a little paprika; cover, and simmer for thirty minutes. Cut eight slices of bread the same thickness as for toasting, and fry in hot oil. Rub the fried bread with a piece of garlic, lay on a deep platter, put the fish on top of the toast, pour sauce over the fish, and sprinkle with chopped parsley. =Chicken fricassée, à l'ancienne.= Cut a young roasting chicken in eight pieces, wash well, and put in a pot in one quart of cold water. Season with salt, bring to a boil, and skim. Then add one-half pint of small peeled white onions, one pint of small round raw Parisian potatoes, one pound of parboiled salt pork cut in small dices, and one bouquet garni. Boil until done; then remove the bouquet garni, and take off the fat on top of the broth. Mix in a bowl two spoonfuls of flour and one-half cup of water, and let it run into the boiling fricassee. Boil for five minutes; then bind with the yolks of two eggs and one-half cup of cream. When serving sprinkle with chopped parsley. JUNE 28 BREAKFAST Crab apple marmalade Shirred eggs, plain Melba toast Coffee LUNCHEON Cantaloupe Omelette Argentine Turkey hash, Château de Madrid Julienne potatoes Brie cheese and crackers Coffee DINNER Consommé Bohémienne Queen olives and salted almonds Baked lobster, Lincoln Roast Imperial squab Baked potatoes Cold artichokes, mustard sauce Baked huckleberry roll Coffee =Omelette Argentine.= Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of butter and fry until cooked. Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner. Serve the omelet on a platter with sauce Colbert around it. =Turkey hash, Château de Madrid.= Cut the breast of a boiled turkey in small squares. Put in a sauté pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. Place the filled peppers on a buttered platter, so they will have the appearance of little red caps. Put in the oven and cook for a few minutes. Serve with sauce Créole poured around them. =Consommé Bohémienne.= Make three thin pancakes, and when cold cut in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape. Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consommé, and serve. =Baked lobster, Lincoln.= Boil two lobsters. When cold, cut in two lengthwise, remove the meat, and slice it. Put in a casserole two ounces of butter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcestershire sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper. Fill the half lobster shells with the mixture, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until well browned. Serve on a napkin, with parsley in branches, and two lemons cut in half. JUNE 29 BREAKFAST Fresh sliced peaches with cream Griddle cakes Kidneys sauté, au Madère Rolls Coffee LUNCHEON Cold fish à la Michels Lemon pie Buttermilk Coffee DINNER Little Neck clams Sorrel soup, with rice Lyon sausages Frogs' legs, sauté à sec Tournedos, Vaudeville Sybil potatoes Watercress salad Compote of gooseberries Assorted cakes Coffee =Cold fish à la Michels.= Put in a casserole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes. Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold. =Sorrel soup with rice.= Wash à large handful of sorrel, remove the stems, and slice very thin. Put two ounces of butter and three ounces of rice in a casserole, and heat. Then add the sorrel and simmer for five minutes. Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes. When rice is soft it is ready to serve. =Tournedos, Vaudeville.= Season four small tenderloin steaks with salt and pepper, and broil; or sauté in pan with butter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Créole. Cover the tournedos with sauce Madère. =Compote of gooseberries.= To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water. Cook slowly until the berries are soft. JUNE 30 BREAKFAST Preserved green gage plums Boiled eggs Doughnuts Rolls Coffee LUNCHEON Clam broth en bellevue Chicken sauté à sec French fried potatoes Romaine salad Sierra cheese and crackers Coffee DINNER Consommé Xavier Pim olas Boiled salmon steak with peas Roast saddle of lamb, mint sauce Green corn Stewed tomatoes Lettuce and grapefruit salad Berliner pfannenkuchen Coffee =Doughnuts--with baking powder.= One pound of flour, one-half ounce baking powder, two ounces of butter, three ounces of sugar, the yolks of four eggs, one whole egg, one-half gill of milk, and the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, butter and eggs; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or butter. Dust with powdered sugar with a little cinnamon in it, before serving. =Doughnuts--with yeast.= One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl; add the egg, and the yeast dissolved in a little milk, and one gill of milk; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the butter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one-quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving. =Crullers.= Use either the baking powder or yeast doughnut dough, cut with a cruller cutter, and fry in the same manner as doughnuts. =Coffee cake dough.= One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl. Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs. Work to a medium stiff dough. Cover with a cloth and let it rise to double its original size. Then work in the butter, sugar, salt and lemon flavoring, and mix well. Let it rise again for about an hour; when the dough will be ready to use. This dough is the foundation for all kinds of coffee cake. =Berliner pfannenkuchen.= Make a coffee cake dough. Roll out some balls about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top. Pinch up the dough over the jam. Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry in swimming hot lard or clarified butter. When done dust with granulated sugar and powdered cinnamon. JULY 1 BREAKFAST Sliced figs with cream Baked beans, Boston style Rolls Coffee LUNCHEON Imperial salad Broiled lamb chops Red kidney beans Soufflé potatoes St. Francis cheese, with crackers Demi tasse DINNER Potage St. Marceau Fillet of sole, Montmorency Sweetbreads braisé, Princess Château potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee =Imperial salad.= Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top. =St. Francis cheese.= Scrape the skin from three Camembert cheeses, and put in a copper casserole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box. =Potage St. Marceau.= Mix one quart of purée of split pea soup with one pint of consommé Julienne. =Fillet of sole, Montmorency.= Place four fillets of sole in a buttered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley. Serve from the pan used in cooking, which may be placed on a platter. =Sweetbreads braisé, Princess.= Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower with a little Béarnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising. Sauté the livers of four chickens in butter, season well with salt and pepper, and lay them around the cauliflower. =Corn starch pudding.= One quart of milk, three ounces of corn starch, five ounces of sugar, four yolks and four whites of eggs, one ounce of butter, and flavoring. Dissolve the corn starch in a little cold milk. Put the rest of the milk and the sugar on the stove, and when near boiling add the dissolved corn starch and stir well. Boil for a few minutes, then take off the fire, add the butter, the yolks of eggs, and the flavoring. Beat the whites to snow, and add, mixing lightly. Put into buttered moulds and bake for about twenty minutes. Serve with fruit or cream sauce. JULY 2 BREAKFAST Preserved cherries Bacon and eggs Rolls English breakfast tea LUNCHEON Crab cocktail, Crêmière Pig's feet, St. Menehould Cottage fried potatoes Succotash Coffee blanc mange Assorted cakes Demi tasse DINNER Little Neck clams Consommé Marie Louise Ripe olives. Salted pecans Halibut, Boitel Larded sirloin of beef, Lili Potato pancakes Wax beans in butter Celery Victor Brandied peaches Vanilla ice cream Macaroons Coffee =Crab cocktail, Crêmière.= Same as Crab cocktail, Victor (see March 24), with the addition of a little whipped cream on top. =Cottage fried potatoes.= Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley. =Pig's feet, St. Menehould.= Split two boiled pigs' feet, roll in melted butter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it. =Succotash.= If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot. =Fresh succotash.= Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes. =Consommé Marie Louise.= To consommé royal add a cupful of fresh boiled green peas. =Halibut, Boitel.= Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes. Then remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce. Season well, and boil for five minutes. Pour over the fish, and sprinkle with chopped parsley. =Larded tenderloin of beef, Lili.= Roast à larded tenderloin of beef, and serve with sauce Madère, to which has been added six sliced heads of fresh mushrooms sautéed in butter, and two sliced truffles. Garnish with six peeled and quartered tomatoes sautéed in butter. =Potato pancakes.= Mix one egg, one-half cup of milk, one-half cup of flour, and salt and pepper. Grate one and one-half cups of raw potato and add immediately, otherwise it will turn black. Fry in melted butter, and form the cakes by putting in a spoonful of the batter at a time. Left over boiled or baked potatoes may be used instead of the raw potatoes if desired. JULY 3 BREAKFAST Sliced bananas with cream Flannel cakes with maple syrup Rolls Coffee LUNCHEON Fresh caviar Dry toast Clams en cocotte, Californienne Omelet with fresh strawberries Coffee DINNER Croute Bretonne Boiled Lake Tahoe trout, Hollandaise Potatoes nature Chicken sauté, Viennoise Green peas Roast leg of mutton, currant jelly Endive salad Biscuit glacé, mapleine Assorted cakes Demi tasse =Clams en cocotte, Californienne.= Remove three dozen Little Neck clams from their shells and put in an earthern casserole or cocotte dish with two ounces of butter. Then add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley. Season with salt and pepper, put two more ounces of butter on top, and place in oven to bake. Cook for twenty minutes, and serve from the cocotte, direct from the oven. =Croute Bretonne.= Put two pounds of beef shin and five pounds of beef bones in a casserole or soup kettle. Add one gallon of cold water, bring slowly to a boil, and skim well. Then add one spoonful of salt, a bouquet garni, half of a small head of cabbage or kale, two turnips, two carrots, one parsnip and an onion. Boil for three hours; then strain the broth into a soup tureen. Chop the vegetables very fine, put in salad bowl, season with salt, pepper, and a little grated nutmeg, and add a little chopped parsley and one-half cup of grated cheese. Cut some bread in round pieces the size of a silver half dollar, and toast on one side. Put the purée of vegetables on the toasted side of the croutons, place on a buttered pan and bake in the oven until brown. Serve on a napkin with the broth. =Chicken sauté, Viennoise.= Joint a spring chicken, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in melted butter. When done place on a platter, pour cream sauce around it, and garnish with new peas cooked in butter. =German coffee cake.= One pound of flour, one ounce of yeast, six ounces of butter, three ounces of sugar, three eggs, and the rind of a lemon. Prepare and raise the dough in the same manner as for coffee cake. Roll out until about one-half inch thick, or thicker, if desired. Brush over with egg, and spread some Streusel on top (see Streusel cake). Allow to raise, and bake in a moderate oven. =Streusel cake.= One-half pound of flour, six ounces of sugar, four ounces of melted butter, one-half ounce of cinnamon, the juice of one lemon, and the yolk of one egg. Mix all together, and pass through a coarse sieve. Make a coffee cake dough, roll out, and spread the above mixture over the top. Allow to raise, and then bake. (This cake is the same as German coffee cake.) =Cinnamon cake.= Roll out some German coffee cake dough about one-half inch thick. Brush over with melted butter, and spread granulated sugar mixed with powdered cinnamon, on top. Allow to raise, and then bake. =Coffee fruit cake.= Add to German coffee cake mixture three ounces of currants, three ounces of raisins, two ounces of lemon peel, and two ounces of citron chopped fine. Roll out to about one-half inch thick, allow to rise, and bake. When done ice over with very thin lemon icing. =Coffee cream cake.= Roll out some German coffee cake dough very thin. Spread over with pastry cream (see pastry cream). And cover with another thin sheet of coffee cake dough. Brush over with egg, spread some Streusel over the top, allow to raise, and bake. JULY 4 BREAKFAST Sliced pineapple Farina with cream Uncolored Japan tea Crescents LUNCHEON Canapé thon mariné Poached eggs, Créole Lamb chops, Robinson Lyonnaise potatoes Corn sauté in butter Orange compote Snails (cake) Demi tasse DINNER Consommé Florentine Ripe olives. Celery Sand dabs, meunière Broiled baby turkey, cranberry sauce Baked sweet potatoes Summer squash Lettuce salad, egg dressing Coupe St. Jacques Macaroons Coffee =Poached eggs, Créole.= Put some boiled rice on a platter, lay four poached eggs on top, and cover with Créole sauce. =Lamb chops, Robinson.= Broil eight lamb chops, and lay them on a platter. Clean a dozen chicken livers, cut in four, season with salt and pepper, put in a frying pan with two ounces of hot melted butter, and sauté for three minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or broth, boil for a minute, add a little dry sherry wine, and pour over the chops. =Corn sauté in butter.= Cut the corn from eight ears, put in a sauté pan with two ounces of butter, season with salt and pepper, and cook for ten minutes. =Orange compote.= Take the outside yellow skin from six oranges cut very fine in Julienne style. Cook for thirty minutes in water, changing about three times. Changing the water takes away the bitter taste. Now peel the fine skin of the six oranges very clean, and cut in two, crosswise. In a sauce pan put one pound of sugar, a gill of water, and a drop of red coloring, and boil for ten minutes. Add the cooked skins to the syrup and boil again for fifteen minutes. Put the oranges in a deep bowl and pour the syrup over them. =Consommé Florentine.= Add to consommé printanier two pancakes cut Julienne style, and some chervil. =Broiled baby turkey.= Split a young turkey through from the back, wash well, and dry with a towel. Season with salt and pepper, roll in oil, and broil. When done place on four pieces of buttered toast, pour a cup of maître d'hôtel sauce over it, and garnish with watercress and two lemons cut in half. =Snails (cake).= Take some German coffee cake dough and roll out into a square sheet, about one-quarter inch thick. Brush over with melted butter, and spread with some currants, citron chopped fine, sugar and cinnamon. Roll the sheet of dough into a roll, and cut in slices about one-quarter inch thick. Lay them on a buttered pan and allow to raise until nearly double in size. Bake in moderate oven, and when done, and still hot, coat over with thin lemon icing. JULY 5 BREAKFAST Iced grapefruit juice Scrambled eggs with Swiss cheese Rolls Coffee LUNCHEON Cold stuffed eggs, with anchovies Terrine de foie gras Hearts of lettuce Assorted French pastry Demi tasse DINNER Chicken soup, Portugaise Salted almonds Fillet of bass, Brighton Paprika schnitzel Gnocchis au gratin Chiffonnade salad Artichokes, Hollandaise Strawberry water ice Assorted cakes Coffee =Scrambled eggs with Swiss cheese.= Cut one-quarter pound of Swiss cheese in very small squares. Put an ounce of butter in a casserole with the cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream, season with salt and pepper, and scramble in the usual manner. =Chicken soup, Portugaise.= Put a soup hen on the fire in three quarts of water, bring to a boil, and skim well. Then add a tablespoonful of salt, two carrots, one onion, and a bouquet garni, and boil slowly until the fowl is done. Then skim the broth, and cut the carrots and the onion in small squares, and return to the soup. Peel four tomatoes, squeeze out the juice, cut in small squares, and also add to the soup. Bring to a boil, add a cup of boiled rice, and serve. =Fillet of bass, Brighton.= Place four fillets of bass in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with buttered paper, and set in oven for five minutes. Then place the fillets on a platter; and put what remains in the pan in a casserole, add one pint of well-seasoned sauce Italienne, bring to a boil, and pour over the fish. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Sprinkle with fresh-chopped parsley and the juice of a lemon. =Fillet of fish au gratin, à l'Italienne.= Use any kind of fish cut in fillets; large fish cut in slices; or whole small fish. Prepare in the same manner as Fillet of Bass, Brighton. =Cold stuffed eggs, with anchovies.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Pass the yolks through a fine sieve, and mix with one dozen anchovies in oil cut in small squares, a little pepper, and a teaspoonful of mayonnaise sauce. Fill the whites of the eggs with this mixture, and serve on a napkin with parsley in branches and two lemons cut in four. JULY 6 BREAKFAST Boiled farina in milk Mixed fruit compote Dry toast Coffee LUNCHEON Grapefruit with cherries Scrambled eggs, Caroline Veal chop sauté, in butter Mixed flageolet and string beans Mashed potatoes Escarole salad Roquefort cheese with crackers Coffee DINNER Consommé, Niçoise Queen olives Frogs' legs sauté, aux fines herbes Larded tenderloin of beef, jardinière Duchesse potatoes Alligator pear, French dressing Sherbet au rhum Assorted cakes Coffee =Boiled farina in milk.= Bring a quart of milk to a boil, add a small pinch of salt, and pour a half pound of farina into it slowly so dough balls will not form. Cook for fifteen minutes. =Scrambled eggs, Caroline.= Cut two boiled artichoke bottoms and two slices of boiled ham in small squares. In a casserole put the ham with two ounces of butter, heat, and then add ten beaten eggs, season with salt and pepper, add one-half cup of cream, and scramble in the usual manner. Just before finishing add the artichokes. =Consommé, Niçoise.= To consommé vermicelli add a peeled tomato cut in small squares. Bring to a boil, and serve with grated cheese, separate. =Watermelon preserves.= Select a melon with a thick rind, and cut in any shape desired. Lay the pieces in strong salt water for two or three days; then soak in clear water for twenty-four hours, changing the water frequently. Then put in alum water for two hours to harden. To every pound of fruit use one pound of sugar. Make a syrup of the sugar and a few pieces of ginger root and one lemon sliced thin. After boiling for a few minutes, remove the lemon and ginger, add the melon, and boil until transparent. Lift carefully, and place in glass jars. Fill the jars with the syrup. =Canned pears.= Peel, halve and core ten pounds of pears. Put in a vessel with five pounds of granulated sugar, one sliced lemon, one teaspoonful of ground cinnamon, a little grated nutmeg, and a small piece of ginger root. Tie the cinnamon and nutmeg loosely in a piece of gauze. Cook all together until the pears turn pink. Put in jars, and seal while still hot. =Canned peaches.= Pare twelve pounds of peaches, cut in half, and lay in cold water until needed. Put on the stove three pounds of sugar with nine pints of water. Boil to a syrup. Set the jars on a cloth in hot water. Fill the jars with the cold peaches, putting a generous layer of sugar between them. When the jars are full fill up with the hot syrup, and seal immediately. Twelve pounds of fruit and three pounds of sugar will fill six quart jars. =Canned apples and quinces.= Pare and cut equal quantities of apples and quinces. First cook the quinces in just sufficient water to cover. Then remove, and cook the apples in the same water. In a vessel put a layer of quinces, then à layer of apples, and so on until all are used. Pour over them a syrup made of half a pound of sugar for each pound of fruit; and allow to stand over night. Then boil for five minutes, and seal in jars. =Tomato preserves.= Scald and peel carefully some small, pear-shaped, half ripe tomatoes. Prick with a needle to prevent their bursting, and put their weight in sugar over them. Let them set overnight, then pour off the liquid into a preserving kettle, and boil until it is a thick syrup. Clarify with the white of an egg, add the tomatoes, and boil until transparent. A small piece of ginger root; or a lemon sliced very thin, to each pound of fruit, and cooked in the syrup, improves it. =Apple butter.= To three gallons of cooked apples add one quart of cider, five pounds of brown sugar, and several sticks of cinnamon. Boil down to about two gallons. JULY 7 BREAKFAST Fresh raspberries with cream Ham and eggs Rolls Coffee LUNCHEON Cantaloupe Cold consommé in cups Cold larded tenderloin of beef Cauliflower salad Floating island Lady fingers Demi tasse DINNER Potage Honolulu Radishes Stuffed clams Chicken sauté, Lafitte Beets à la Russe Green corn sauté Gauffrette potatoes Biscuit glacé, pistachio Assorted cakes Coffee =Cauliflower salad.= Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dressing, or mayonnaise sauce. =Potage Honolulu.= Put on the fire a soup hen, in three quarts of water; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving. =Stuffed clams.= Remove the clams from twenty-four large Little Necks. Wash the shells very clean, so there will be no sand in them. Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of butter. Season with salt and pepper, and then fill the shells. Place on a pan, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in the oven for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in half. =Chicken sauté, Lafitte.= Cut a spring chicken in four, and season with salt and pepper. Put two ounces of butter in a sauté pan, heat, and then add the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of flour and cook until the flour is yellow. Then add half a glass of claret and a cup of stock, bouillon or chicken broth. In another frying pan put a spoonful of olive oil, heat, then add a can of cèpes, toss them while cooking slightly, and add to the chicken. Peel one tomato, cut in eight, and also add to the chicken. Simmer together for twenty minutes. Then place the chicken on a platter; boil the sauce for five minutes more, season well with salt and pepper, add some chopped parsley, and pour over the chicken. Lay six fleurons around the platter. =Beets à la Russe.= Slice a dozen boiled beets, put in a sauté pan with two ounces of butter, season with salt and pepper, and simmer for about five minutes. Just before serving add six leaves of fresh mint chopped very fine. JULY 8 BREAKFAST Apricots Shirred eggs with peppers Rolls Coffee LUNCHEON Beef marrow, Princess Eggs, Garcia Bread custard pudding Demi tasse DINNER Consommé Charles Quint Broiled salmon, à la Russe Noisettes of lamb, Montpensier Roast duckling, apple sauce Fried sweet potatoes Green corn Chicory salad Philadelphia vanilla ice cream Assorted cakes Coffee =Shirred eggs with peppers.= Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done. =Beef marrow, Princess.= Have the butcher take the marrow out of four beef shin bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water. Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When making the Bordelaise sauce omit the marrow. =Bread custard pudding.= Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon. Put in small moulds, and bake in a bain-marie. Serve with a cream sauce. =Cocoanut pudding.= One-quarter pound of grated cocoanut, one-quarter pound of bread crumbs, and custard same as for bread custard pudding. Bake in the same way, and serve with cream sauce. =Consommé Charles Quint.= Serve in hot consommé equal parts of chicken dumplings and asparagus tips. Add some picked chervil leaves. =Broiled salmon à la Russe.= Cut two slices of salmon about one and one-half inches thick, and season well. Roll in oil, and broil. When done place on a platter, and spread two tablespoonfuls of anchovy butter on top. Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar. =Anchovy butter.= Mix two tablespoonfuls of butter with two tablespoonfuls of essence of anchovies, the juice of a lemon, and a little chopped parsley. Anchovies in salt, soaked in cold water for an hour; or anchovies in oil; forced through a fine sieve, may be used if desired. Use in the same proportion as given for the essence. =Noisettes of lamb, Montpensier.= Season four noisettes of lamb with salt and pepper, roll in oil, and broil. Then place on a platter; put on one side four artichoke bottoms filled with French peas in butter, and on the other side Parisian potatoes. Put a spoonful of Béarnaise sauce on top of each noisette, and serve. JULY 9 BREAKFAST Sliced figs with cream Boiled salt mackerel Baked potatoes Rolls Coffee LUNCHEON Cantaloupe Clam broth in cups Scrambled eggs, Havemeyer Roast rack of mutton String beans Potato salad Roquefort cheese with crackers Coffee DINNER Potage Coburg Ripe California olives Lobster, Becker Roast saddle of venison, currant jelly Red cabbage Potatoes, nature Knickerbocker salad Cocoanut pudding Demi tasse =Scrambled eggs, Havemeyer.= Peel two tomatoes, cut in half, squeeze out the juice, and cut in small squares. Put in a sauce pot one ounce of butter, heat, add the tomatoes, and simmer for two minutes. Then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper. Scramble in the usual manner. =Potage Coburg.= Mix one quart of mock turtle soup with one pint of consommé tapioca; and just before serving add one-half cup of very small gnocchis. =Lobster, Becker.= Put in a sauté pan two ounces of butter, heat, add the tails of two boiled lobsters cut in slices, season with salt and pepper, and toss in pan for five minutes. Then add one-half glass of sherry wine, and boil for five minutes. Then add a cupful of very thick table cream, and boil again for five minutes. Then bind with the yolks of two eggs mixed with two ponies of very dry sherry wine. Before serving add a dozen slices of truffle. =Roast saddle of venison.= Cook the saddle larded or plain, as desired. In a roasting pan put one sliced onion, one carrot, a small piece of celery, a sprig of thyme, two bay leaves, two cloves, and a spoonful of pepper berries. Season the saddle well, and lay in the pan, with two ounces of butter on top of the venison. Put in the oven and baste continually. When the saddle is done take out of the pan, and drain off the fat. Then put in the pan one-half glass of sherry wine, and reduce by boiling until nearly dry. Then add one cup of beef or chicken stock, one spoonful of meat extract, season with salt and pepper, and boil until reduced one-half. Pour over the saddle, or serve separate, as desired. JULY 10 BREAKFAST Stewed prunes Boiled eggs Dry toast English breakfast tea LUNCHEON Grapefruit, cardinal Cold consommé in cups Cold pheasant pie with meat jelly Chiffonnade salad Lemon water ice Lady fingers Demi tasse DINNER Potage Dagobert Radishes Fillet of sole, à la Française Tournedos, Porte Maillot Roast chicken Lettuce salad Strawberry ice cream Assorted cakes Coffee =Grapefruit, Cardinal.= Peel four grapefruit and slice them. Drain off the juice, and put the slices in suprême glasses. Force two small baskets of fresh raspberries through a fine sieve, put in a bowl, add two spoonfuls of powdered sugar and one pony of kirschwasser, mix well, and pour over the grapefruit. =Cold pheasant pie.= Cut the breasts from two pheasants, and trim carefully. Put all of the trimmings and the meat of the legs without the bones, in an earthern jar; add three chopped shallots, and a bouquet garni, cover with sherry wine, and allow to stand for two days. Simmer the bones, with an onion, carrot, and a little celery, in two ounces of butter, until slightly brown. Then cover with a quart of stock, and cook slowly until reduced one-half. Keep this to mix with the forcemeat. Pass through a fine meat chopper one pound of veal, and one pound of not-too-fat pork; and season with salt, pepper and a little allspice. Have a special game pie or pâté form lined with pâte dough. Put à layer of forcemeat in the bottom, then a few pieces of the breasts cut in long narrow strips, and a strip of larding pork cut the same size. Lay the strips lengthwise of the pie. Add a few peeled blanched or parboiled pistachio nuts, then another layer of forcemeat, and so continue until the form is full. Cover the top with thin layer of larding pork, and then cover all with dough. Moisten the edges where the dough comes together, and close carefully, so there will be no leak. Cut a round hole in the center and insert a little chimney made of a small piece of stiff paper; otherwise the dough will close while cooking. Put in the oven and cook for one and one-half hours. Then allow to become cold, remove the paper chimney, fill the hole with meat jelly, and put in ice box until set. Cut in thin slices. =Pâte dough.= One pound of flour, one-quarter pound of butter, three eggs, one-half pony of water. Mix the butter and flour between the hands, then add the eggs and water, and season with a little salt. Let the dough set in the ice box a few hours before using. =Potage Dagobert.= Mix one quart of purée of peas, one pint of consommé Julienne, and one pint of consommé aux perles de Nizam. =Tournedos, Porte Maillot.= Season four small tenderloin steaks with salt and pepper; roll in oil, and broil. Place on a platter, and garnish with carrots and turnips cut in small balls, boiled and tossed in butter, salt and pepper. Also four potatoes cut in the shape of wooden shoes, fried in hot swimming lard, and filled with purée of spinach. Pour sauce Madère over the meat. =Fillet of sole, à la Française.= Lay four fillets of sole flat on a table, spread with fish forcemeat (see Timbale of bass), roll up and place in a buttered pan. Season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water. Cover with buttered paper, and set in oven for fifteen minutes. Then take out and place the fillets on a platter. Add to the pan one pint of white wine sauce, boil for two minutes, and strain. Then add to the sauce a spoonful of well-seasoned lobster butter, one dozen French mushrooms, and two sliced truffles. Pour the sauce over the fish, and garnish with four écrevisses en buisson. JULY 11 BREAKFAST Fresh grapes Omelet with bacon Crescents Cocoa LUNCHEON Canapé St. Francis Poached eggs, gourmet Calf's head, vinaigrette Boiled potatoes Apple cottage pudding Coffee DINNER Consommé Cameroni Celery Black bass, Tournon Roast loin of veal, Nivernaise Maître d'hôtel potatoes Summer squash with butter Field salad Biscuit glacé au chocolat Assorted cakes Coffee =Canapé St. Francis.= Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold. =Poached eggs, gourmet.= Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Béarnaise sauce. =Apple cottage pudding.= One-half pound of sugar, one-half pound of butter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices. Mix the butter and the sugar well together, then add the eggs and the milk. Sift the baking powder and the flour together, and add, mixing lightly. Then add the grated rinds, mace and apples. Bake in a buttered pan, and serve with a thin apple sauce. =Cottage pudding.= Make an Apple cottage pudding batter, and add chopped candied fruits and raisins, instead of the apples. Serve with fruit sauce. =Boston brown pudding.= Same as cottage pudding with the addition of a cup of molasses. =Consommé Cameroni.= Add to a quart of consommé brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated cheese separate. =Black bass, Tournon.= Season two black bass with salt and pepper, roll in melted butter, and broil. Then place on a platter, garnish with parsley in branches and two lemons cut in half. Serve Colbert sauce, to which a little chopped tarragon has been added. =Roast loin of veal, Nivernaise.= Same as Veal Kidney Roast. (Dec. 20). Garnish with carrots cooked in butter. JULY 12 BREAKFAST Orange juice Oatmeal with cream Buttered toasted rolls Coffee LUNCHEON Calf's foot jelly in cups Eggs, Moscow Terrine de foie gras en aspic Lettuce salad Camembert cheese with crackers Coffee DINNER Potage Lord Mayor Queen olives. Salted almonds Boiled Lake Tahoe trout, Hollandaise Potatoes, natural Roast ribs of beef Cauliflower au gratin Rissolée potatoes Sliced tomatoes Coffee ice cream Macaroons Demi tasse =Calf's foot jelly.= Parboil four calf's feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a casserole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf's feet may be used for an entrée, or for soup or salad. =Eggs, Moscow.= Poach six eggs, and set in ice box until cold. Then remove the yolks carefully by making a very small hole, and letting the soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs; fry in very hot swimming lard or melted butter for a few seconds only; or until the crumbs are yellow. Serve immediately on a napkin, with fried parsley, and two lemons cut in half. =Terrine de foie gras en aspic.= Use a jelly mould that will contain as much as six small individual moulds. Put a little melted, but not hot, meat jelly in the bottom, and set on cracked ice until it is firm. Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full. Set in the ice box for an hour; and serve on a napkin, with parsley in branches. JULY 13 BREAKFAST Mixed fresh fruit Eggs au beurre noir Rolls Coffee LUNCHEON Canapé Martha Cold roast beef Brésilienne salad French pastry Demi tasse DINNER Consommé Palestine Radishes. Lyon sausages Fillet of flounder, St. Avertin Roast tenderloin of beef, Berthieu Escarole salad Cottage pudding Coffee =Consommé Palestine.= Add to hot well-seasoned consommé equal parts of peas, flageolet beans, and carrots and turnips cut in small round balls; and all boiled in salted water. =Brésilienne salad.= One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil. =Fillet of flounder, St. Avertin.= Put four fillets of flounder in a pan, cover with water, add a spoonful of salt and the juice of a lemon, and boil for seven minutes. Then place on a platter, and cover with a pint of Hollandaise sauce to which has been added a spoonful of French mustard. Garnish with four or eight round potato croquettes. =Roast tenderloin of beef, Berthieu.= Garnish the roasted tenderloin with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes château. Serve sauce Madère separate. =Potage Lord Mayor.= Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of butter. Roast in oven until nicely browned, then drain off the fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water. Cook until the hen and beef are soft, when they may be removed. When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin. Cut the skin in small squares, or round pieces the size of a dime. Cut some carrots in the same shape, and boil in salted water until soft. Put one pound of chopped beef in a casserole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil. This will clarify it. Season with salt and Cayenne pepper to taste. Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour. Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth. Boil again for ten minutes. Before serving add a glass of dry amontillado. The beef and the soup hen then may be used for salads, croquettes, or other purposes. JULY 14 BREAKFAST Sliced peaches with cream Kidney stew Baked potatoes Rolls Coffee LUNCHEON Eggs, Bienvenue Kalter aufschnitt Camembert cheese with crackers Coffee DINNER Chicken mulligatawney soup Ripe California olives Fried smelts, Tartar sauce Roast chicken Artichokes, Hollandaise Summer squash Rissolée potatoes Field salad Fancy ice cream Assorted cakes Demi tasse =Eggs, Bienvenue.= Butter four individual shirred egg dishes. Make a border of mashed (croquette) potato around each dish. Put in the bottom a spoonful of purée of fresh tomatoes. Break two eggs in each dish, season with salt and pepper, and bake in oven. =Kalter aufschnitt.= Assorted cold meats, such as roast beef, ham, tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person. =Chicken mulligatawney soup.= Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch. Make about two quarts of broth from the bones and trimmings. Heat three ounces of butter in a casserole, add the cut-up breast of chicken, and simmer for five minutes. Then add an onion chopped very fine, and simmer again until yellow. Then add two spoonfuls of flour and one spoonful of curry powder, and heat through. Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked. Cut two apples in quarter inch squares, and simmer in butter until cooked, and add to the soup. Season with salt and pepper. =To preserve limes.= Remove the cores from the limes with a small tin tube made for the purpose. Then cover with salad water, using à large handful of salt to the gallon. Soak for four or five hours; then drain off the water, and throw the limes into boiling water. As soon as they are soft take them out, one by one, and drop them into cold water. Change the cold water several times. To turn the limes green again put two gallons of water in a copper pan, add two large handfuls of cooking salt, one cup of vinegar, and several handfuls of fresh spinach. Put the pan on the fire and boil for a few minutes, then put the limes in the pan, and boil up several times. Remove from the fire, and allow to stand until cold; when the limes will have resumed their natural color. Drain off the liquid and let the limes soak in fresh water for about fourteen hours, changing the water frequently. Prepare a fifteen degree syrup, testing with a syrup gauge or cooking thermometer; and when boiling throw the limes into this, boil up, and then put into a vessel and leave for twelve hours. Then pour off the syrup, and boil it to sixteen degrees, pour it over the limes again, leaving it for twelve hours. Then drain and boil again to twenty degrees, pour over the limes, stand for twelve hours, and continue every twelve hours until thirty-two degrees are reached. Then boil for two minutes, and pour into small stone jars. Seal hermetically when cool. =Jellied cherries.= Stone three pounds of cherries. Crush a handful of the cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire, add the crushed cherry stones, and steep. Put the cherries in a copper pan over a slow fire, and reduce one-half. Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread. Add half a gill of kirschwasser, and pour at once into jelly glasses. Place in a cool place, and when cold pour melted paraffine over the top and cover tightly. =Candied lemon or orange peels.= Put a sufficient quantity of lemon or orange peels on the fire with enough water to cover. Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often. Then pour off the water, and put the peels in an earthern jar, covering with a fifteen degree boiling syrup. Use a syrup gauge or cooking thermometer to determine the density. Let the peels stand for twelve hours, then pour off the syrup and boil it up to eighteen degrees. Pour again over the peels and let it set for twelve hours. Repeat this operation six or seven times, gradually increasing the density of the syrup until it reaches thirty-two degrees. The last time prepare a fresh thirty-two degree syrup. Drain the old syrup from the peels, add them to the fresh boiling syrup, and boil up once. Then put the peels in stone jars or pots, cover with the syrup, and seal when cold. =Fig jam.= Select large white firm figs, remove the stems, and cut in quarters. Dissolve a half pound of sugar in a little water for each pound of figs. Bring to a boil, then add the figs and boil steadily until the marmalade coats the spoon and drops from it in beads. Then pour into hot jelly glasses. =Blackberry cordial, for medicinal purposes.= Heat and strain through fine cheese cloth some ripe blackberries. To one pint of juice add one pound of granulated sugar, one-fourth ounce of powdered cinnamon, one-fourth ounce of mace, and one teaspoonful of cloves. Boil all together for twenty minutes, strain, and to each pint add a jill of French brandy. Put up in small bottles. =Vanilla brandy.= Cut some vanilla beans very fine, pound in a mortar, put in bottles and cover with strong brandy. This is much better than ordinary vanilla extract. JULY 15 BREAKFAST Strawberries with cream Boiled eggs Dry toast Russian caravan tea LUNCHEON Cantaloupe Chicken jelly in cups Cold beef à la mode Potato salad Boiled custard Lady fingers Demi tasse DINNER Consommé Garibaldi Salami Sand dabs, sauté meunière Mutton chops, maison d'or String beans in butter Stewed tomatoes Mashed potatoes Roast squab Lettuce salad French pastry Assorted fruit Coffee =Chicken jelly.= Clarify three quarts of good chicken broth with the whites of six eggs. Soak two leaves of gelatine in water, and add to the broth. Boil for twenty minutes, and strain. Set in ice box to become firm. =Cold beef à la mode.= Take two pieces of rump of beef weighing about six pounds each, season with salt and pepper, place in a vessel with a spoonful of fat or butter, and roast until nice and brown all over. Then sprinkle with two spoonfuls of flour, and cook until flour is brown. Then add one quart of boiling water and a pint of claret, one bouquet garni, twenty-four small raw French carrots, twenty-four small white onions fried in butter, and four quartered tomatoes. Cover, and boil in the oven. Remove the carrots and onions when soft, and continue cooking the beef until well done. Put the beef in an earthern pot and lay the carrots and onions around it. Reduce the sauce, by boiling, to half its volume, and strain over the beef. Prepare the day before using, so it will have sufficient time to become cold. =Boiled custard.= The yolks of four eggs, three whole eggs, one ounce of corn starch, one quart of milk, and flavoring. Put all of the eggs, corn starch, half of the sugar, and a few drops of the milk into a bowl and mix well together. Boil the remainder of the milk and the other half of the sugar; pour over the egg mixture, and cook until it thickens. Then take off the fire, add the flavoring, mix well, and serve either in cups or saucers. =Tipsy parsons.= Cut some slices of sponge cake about one-half inch thick. Soak them in sherry wine, and place them in saucers. Cover the top with boiling custard, and serve. =Vanilla custard with meringue.= Make some boiled custard flavored with vanilla. Pour in saucers, place a half meringue shell on each, and serve. =Macaronade Célestine.= Soak some macaroons in maraschino. Place in a saucer and pour boiling custard over them. =Bouchettes Palmyra.= Soak some bouchettes in kummel, place them on saucers, and pour boiling custard over them. =Consommé Garibaldi.= Boil one-quarter pound of spaghetti and cut in pieces one inch long. Cut a dozen green queen olives Julienne style, and add, with the spaghetti, to three pints of hot consommé. Serve grated cheese separate. =Mutton chops, maison d'or.= Broil four mutton chops on one side; and then set to become cold. Make a forcemeat from the breast of a chicken, and add to it some chopped truffles. Place the forcemeat on the broiled side of the chops in pyramid form, sprinkle with fresh bread crumbs, set on a buttered pan, put a small piece of butter on top of each, and cook in the oven for ten or twelve minutes. Serve on a platter, with sauce Madère. =Lamb chops, maison d'or.= Prepare in the same manner as mutton chops, maison d'or. JULY 16 BREAKFAST Baked Bartlett pears with cream Omelet with asparagus tips Rolls Coffee LUNCHEON Shrimp salad Eggs, Marlborough Cold squab and Virginia ham Alligator pear salad Compote of apricots German coffee cake Demi tasse DINNER Chicken soup, Piedmontaise Pim olas. Radishes Black bass, Heydenreich Sweetbreads, poulette Roast leg of venison Red cabbage Boiled potatoes Lettuce and grapefruit salad Apple cobbler Coffee =Eggs, Marlborough.= Place four poached eggs on four pieces of anchovy toast, cover with sauce Périgueux, and lay a strip of broiled bacon across each. =Chicken soup, Piedmontaise.= Mix a pint of chicken broth with a pint of purée of tomato soup, add a quarter pound of macaroni cut in one-quarter inch pieces, and the breast of a boiled chicken cut in small squares. =Black bass, Heydenreich.= Place two black bass in a buttered pan, and season with salt and fresh-ground black pepper. Chop three ounces of salted almonds, and mix with one-quarter pound of chopped fresh mushrooms, three ounces of butter, and some chopped parsley. Spread over the fish, and bake in oven for twenty minutes. Pour the juice of two lemons over the fish, and serve from the pan in which it was baked. =Sweetbreads, poulette.= Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to run out. Then put on the fire in two quarts of water, add a spoonful of salt, bring to a boil, and then cool off in cold water. Remove the skins, and cut the sweetbreads in slices one-half inch thick. Put two ounces of butter in a sauce pan, add the sweetbreads, and simmer for two minutes. Then add a spoonful of flour, and heat through. Then add one pint of thick cream, and boil for ten minutes. Season with salt and Cayenne pepper, add a can of sliced French mushrooms and a little chopped chives, boil for two minutes, and thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish. =Cobblers.= Apple, pear, peach or apricot. Line a deep baking pan with pie dough, fill with the chopped fruit desired, sweetened with sugar, and with a little cinnamon added, cover with a sheet of pie crust paste, brush with egg, and bake. Serve with cream or wine sauce. =Wine sauce.= Put in a sauce pan one pint of water, one-half pound of sugar, and the rind and juice of half a lemon. Bring to a boil, and then thicken with a teaspoonful of corn starch dissolved in a little water, and again bring to a boil. Flavor with a glassful of any kind of wine; or a pony of cognac, kirschwasser, or other cordial, as you may desire. Strain and serve with puddings, cobblers, etc. JULY 17 BREAKFAST Raspberries with cream Broiled fillet of sole, maître d'hôtel Hashed browned potatoes Rolls Coffee LUNCHEON Eggs, St. Catherine Boneless squab en aspic Majestic salad Roquefort cheese with crackers Coffee DINNER Little Neck clams Consommé Talleyrand Ripe olives. Lyon sausage Boiled salmon trout, sauce mousseline Potatoes, nature Planked sirloin steak, St. Francis Escarole and chicory salad Fancy ice cream Assorted cakes Coffee =Eggs, St. Catherine.= Cut the tops from four large baked potatoes, and scoop out the insides. Lay a slice of tomato in the bottom, season with salt and pepper, break an egg in each, and cover with well-seasoned cream sauce. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for about ten minutes. Serve on napkin, with parsley in branches. =Boneless squab en aspic.= Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin. Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color. Allow to become cold. Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles. Place the cold squab in the mould and fill to the top with jelly. Keep in the ice box until set. When ready to serve turn over on a napkin, remove the mould, and garnish with parsley. =Majestic salad.= Equal parts of celery, raw apple, and green peppers cut in Julienne style. Serve with mayonnaise dressing. =Consommé Talleyrand.= Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour. When ready to serve pour three pints of hot consommé tapioca over it. =Planked sirloin steak, St. Francis.= Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat-plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Parisienne potatoes. Serve sauce Colbert separate. JULY 18 BREAKFAST Orange and grapefruit juice mixed Oatmeal and cream Corn muffins Coffee LUNCHEON Chicken salad, Victor Vogeleier omelet Raspberry water ice Streusel kuchen (cake) Coffee DINNER Potage vert pré Smoked eels with rye bread Corned beef and cabbage Boiled potatoes Peach meringue Demi tasse =Potage vert pré.= Mix one pint of consommé tapioca with one quart of purée of pea soup. Just before serving add some chopped chervil. =Peach meringue.= Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup; or half of a preserved peach. =Apricot meringue.= Prepare in the same manner as peach meringue. =Strawberry, blackberry or raspberry meringues.= Prepare in the same manner as peach meringue, but use fresh uncooked berries. =Patience (cake).= Beat ten whites of eggs until firm, then add one pound of powdered sugar, three quarters of a pound of flour, and some vanilla flavor. Stir until firm and well mixed, and lay out like small lady fingers on a buttered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven. JULY 19 BREAKFAST Grapes Waffles Honey in comb Toasted rolls Ceylon tea LUNCHEON Sardines Scrambled eggs, Lucullus Galantine of capon Salade Cupid d'Azure Port de Salut cheese with crackers Coffee DINNER Consommé Trianon Celery. Olives. Salted almonds Broiled barracouda, mustard sauce Hollandaise potatoes Roast leg of veal Carrots Vichy Spinach with egg Pickled beets Vanilla ice cream Coffee fruit cake Demi tasse =Scrambled eggs, Lucullus.= Put in a casserole one ounce of butter, and three truffles cut in dices about one-eighth inch square. Heat through, and then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper, then scramble, and dish up on a china platter. Cut about a dozen slices of truffle, heat on a plate with the addition of half a spoonful of meat extract, and lay over the eggs. =Galantine of capon.= Split open down the back a good-sized fowl or capon, and remove every bone, being careful not to remove any of the meat, and not to cut the skin. Lay out flat on the table skinside down, and season with salt and pepper. Prepare a forcemeat with one pound of veal, and one and one-half pounds of lean pork. Strain through a sieve, season with salt and pepper and a little grated nutmeg, and add a pint of cream. Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, one-quarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles. Mix thoroughly with the force meat, and put on top of the fowl. Close, by drawing both sides together, forming a big sausage. Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle. Cook in bouillon, stock or salted water slowly for from one and one-half to two hours. When cooked, untie, remove the cloth, roll tight again and re-tie. Set in the ice box for at least eight hours. Serve sliced in the same manner as sausage, and about one-quarter inch thick. Garnish with meat jelly and parsley in branches. Galantine of chicken, squab, etc., may be prepared in the same manner. =Salade Cupid d'Azure.= Cut alligator pears in slices, lay on a platter, and sprinkle with one chopped shallot, salt and pepper, one chopped green pepper, one spoonful of vinegar, and two spoonfuls of olive oil. Allow to stand for an hour. Cut two heads of well-washed romaine salad in two, and on each lay a slice of grapefruit, then a slice of alligator pear, then a slice of grapefruit, and so continue until the romaine is full. Divide the dressing over the individual salads; and if not sufficient, finish with French dressing. =Consommé Trianon.= To each portion of consommé royal add six slices of truffle cut in triangle shape. =Mustard sauce.= To one pint of cream sauce add two spoonfuls of French mustard, and mix well. JULY 20 BREAKFAST Sliced peaches with cream Boiled eggs Popover muffins Coffee LUNCHEON Cantaloupe Poached eggs, Bar le Duc Paprika veal Boiled rice Louise salad Surprise fritters. Coffee DINNER Little Neck clams Crab gumbo California ripe olives Boiled codfish, egg sauce Small tenderloin steak, Rachel Hearts of lettuce Apricot cobbler Patience Demi tasse =Popover muffins.= Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall muffin moulds only half full, and bake in medium oven until very crisp. =Paprika veal.= The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal. Season well with salt, and simmer for twenty minutes. Should the sauce be too thick add a little more stock. =Poached eggs, Bar le Duc.= Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes. Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon. =Louise salad.= Raw celery, fresh pineapple, and pimentos in equal parts, and all cut Julienne style. Place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it. =Surprise fritters.= One quart of milk, six ounces of butter, three-quarters of a pound of flour and eight eggs. Make a paste in the same manner as for cream puffs. Drop with a spoon in a pan of hot swimming lard and fry until crisp and brown. Fill with currant or other fruit jelly, dust with powdered sugar, and serve with cream or Sabayon sauce. =Crab Gumbo.= Put two ounces of butter, one chopped onion and one chopped green pepper in a casserole and simmer until done. Then add two quarts of fish broth and one-half cup of rice, and boil very slowly for fifteen minutes. Then add three peeled tomatoes cut in small dices, one spoonful of Worcestershire sauce, the meat of two whole crabs, and a can of okra; or one pound of fresh okra cut in pieces one inch long. Cook slowly for twenty minutes, season well with salt and pepper, and sprinkle with a little chopped parsley. =Fish broth.= Cover the bones of any kind of fish with water, add a bouquet garni, one onion, one carrot, and a cupful of white wine if desired. Cook for thirty minutes, and strain. The broth may be served in cups as soup; used for chowders; for bisque soups; for white wine sauce; for cooking fish, or for many other purposes. JULY 21 BREAKFAST Sliced fresh pineapple Pearl grits with cream Buttered toast English breakfast tea LUNCHEON Stuffed mangoes Scrambled eggs, Mayence Steak Tartare Roquefort cheese with crackers Coffee DINNER Consommé Sicilienne Chow chow. Carciofini Broiled salmon, St. Germain Sweetbreads braisé, Elizabeth Roast leg of mutton, currant jelly Cold asparagus, mustard sauce Cantaloupe baskets Almond rocks Coffee =Scrambled eggs, Mayence.= Mayence, or Mainz, is a city in Germany famous for its ham. Cut four slices of Mayence or Westphalia ham in small squares, put in a casserole with two ounces of butter and simmer until heated through. Then add ten beaten eggs and one-half cup of cream, and season with pepper and a very little salt. Scramble in the usual manner. =Steak Tartare.= Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats. In the center on top lay the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley. Serve raw. =Consommé Sicilienne.= Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long. Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consommé. Serve grated Parmesan cheese separate. =Broiled salmon, St. Germain.= Cut two slices of salmon about one and one-half inches thick, roll in butter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly. When done place on a platter, and garnish with Parisian potatoes. Serve sauce Béarnaise separate. =Sweetbreads braisé, Elizabeth.= Braised sweetbreads served with stuffed tomatoes, stuffed mushrooms, onions glacé, and sauce Madère. =Cantaloupe baskets.= Cut four cantaloupes in the form of baskets, using part of the rind for the handle. Carefully take out the pulp with a teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp, and decorate with whipped cream. =Orange baskets.= Cut the oranges in the form of baskets, scrape out the pulp, fill with orange water ice, and decorate with strawberries and raspberries. =Almond rocks.= Beat the whites of eight eggs very stiff and dry. Add one pound of powdered sugar and three-quarters of a pound of shredded almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay on a buttered and floured pan, in the shape of rocks, using a fork to form them. Bake in a slack oven. Serve cold. =Small tenderloin steak, Rachel.= Broil the steaks and lay on a platter. Put a slice of terrine de foie gras on top, garnish with peas au beurre and Julienne potatoes. Serve sauce Madère. JULY 22 BREAKFAST Stewed prunes Virginia ham and eggs Rolls Coffee LUNCHEON Tomatoes, surprise Clam broth in cups Cold Lake Tahoe trout, vinaigrette Boston brown pudding Demi tasse DINNER Cream of watercress Pim olas. Celery Fried frog's legs, Espagnole Roast squab chicken, Michels Peach compote Sweet and sour string beans Gauffrette potatoes Lettuce salad, egg dressing Blanc mange aux fruits Rolled almonds wafers Coffee =Tomatoes, surprise.= Peel four tomatoes, cut off the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves. =Cream of watercress.= Heat three ounces of butter in a casserole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk; and bring to a boil. Then add one quart of well-washed watercress, and season with salt and Cayenne pepper. Boil for half an hour, strain, and put back in casserole. Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream. Strain again and serve. =Fried frogs' legs, Espagnole.= Season two dozen frogs' legs with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in swimming hot lard, and serve on a napkin on a platter. Garnish with fried parsley and two lemons cut in half. Serve Créole sauce separate. =Squab chicken, Michels.= Put four well-seasoned squab chickens in a casserole with three ounces of butter and one onion cut in half. Put in oven and baste very often. When both chicken and onion are nicely colored set on top of the stove, add one-half glass of white wine, cover the pot, and simmer for five minutes. Then place the chicken on a platter; and put in the pot one-half cup of chicken broth and a spoonful of meat extract, and boil for five minutes. Pour over the chicken. =Rolled almond wafers (cigarettes).= Beat the whites of nine eggs, but not too hard. Stop beating when they begin to get spongy. Then stir in one-half pound of blanched chopped almonds, ten ounces of sugar, two ounces of flour, and one pinch of powdered cinnamon. Spread on a buttered pan, like wafers, and about two inches square. Bake in a hot oven. When done immediately roll them around a small wooden stick, and press the ends together. They may be served dry, or filled with whipped cream. =Sweet and sour string beans.= Boil two pounds of string beans in salted water. When cooked place in a casserole, add a cupful of white wine vinegar, one cupful of brown sugar, one spoonful of meat extract, and a cupful of chicken broth, or any kind of good bouillon. Season with salt, and boil for fifteen minutes with the pot uncovered. JULY 23 BREAKFAST Compote of apricots Buckwheat cakes with maple syrup Rolls Coffee LUNCHEON Omelette Meissonier Pork chops, Badoise Schloss cheese with crackers Coffee DINNER Consommé Chevalier Salted Brazil nuts. Ripe olives Fillet of sole, Montmorency Broiled spring turkey Summer squash Lima beans Mashed potatoes, au gratin Escarole and chicory salad Croute aux fruits Demi tasse =Omelette Meissonier.= Cut a carrot and a turnip in one-quarter inch squares. Boil until soft in salted water, then mix with a spoonful of cream sauce, and season with salt and pepper. Make an omelet with ten eggs, in the usual manner and before turning over on the platter place the vegetables in the center. Pour cream sauce around the omelet. =Pork chops, Badoise.= Season four pork chops with salt and pepper, roll in flour, and fry in a pan. When done place on a platter, garnish one side with noodles and the other side with mashed potato. Pour tomato sauce around all. =Consommé Chevalier.= Serve in hot well-seasoned consommé equal parts of small chicken dumplings, and chicken breast and smoked beef tongue cut Julienne style. =Fillet of sole, Montmorency.= Place four flat fillets of sole on a buttered pan, season with salt and pepper, and lay four heads of French mushrooms and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven. When done sprinkle with chopped parsley and the juice of a lemon, and serve from the pan they were baked in. A silver dish is preferable for baking. =Croute aux fruits (fruit crust).= Toast some slices of sponge cake, put them on a plate or saucer, and put on top different kinds of stewed fruit, (compote), flavored with a little kirschwasser or maraschino. =Croute à l'ananas (pineapple crust).= Prepare in the same manner as croute aux fruits, but use pineapple. Decorate with maraschino cherries. JULY 24 BREAKFAST Baked pears with cream Scrambled eggs with smoked salmon Rolls Coffee LUNCHEON Terrine de foie gras en aspic Shirred eggs, Niçoise Sweetbreads, Marigny Lettuce and grapefruit salad Blackberry meringue Demi tasse DINNER Cream of flageolet beans Antipasto. Celery Sea bass, Montebello Roast tenderloin of beef, vert pré Field and beet salad Alexandria pudding Coffee =Scrambled eggs with smoked salmon.= Cut a half pound of raw smoked salmon in thin slices. In a casserole put the salmon with two ounces of butter, and heat through. Then add ten beaten eggs, one-half cup of cream, a little salt and pepper; and scramble in the usual manner. =Terrine de foie gras en aspic.= Use small round individual moulds; or a large one for six people; as desired. Melt a little meat jelly just so it will run, but do not have it hot. Put a little in the bottom of each mould and set in the ice box to become firm. Cut the foie gras out of the terrine with a soup spoon, which should be dipped in hot water for each cut so as to give a nice smooth surface. Put à layer of foie gras in the bottom of the moulds, cover with a little more jelly, set in ice box again to become cool, and then repeat until the moulds are full. For serving dip the form in hot water for a second, and turn out on a napkin on a platter. Garnish with parsley in branches. =Shirred eggs, Niçoise.= Shirr some eggs, and before serving pour some tomato sauce, or purée, over the white of the eggs. =Sweetbreads, Marigny.= Garnish some braised sweetbreads with an artichoke bottom filled with French peas, for each person. Serve sauce Madère. =Cream of flageolet beans.= Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and heat through. Then add one pint of chicken broth, one pint of milk, and two cans of French flageolet beans. Boil for thirty minutes, strain through a fine sieve, and put back in the casserole. Bring to a boil, season with salt and Cayenne pepper and a very little grated nutmeg. Then stir in a pint of boiling milk and three ounces of sweet butter. Strain again, and serve. =Sea bass, Montebello.= Cut the fillets from a sea bass in the same manner as a fillet of sole. Spread à layer of fish forcemeat (see Bass Timbale) over them, season well, and fold the fillets. Put in a buttered pan, add one-half cup of fish stock or broth, one-half glass of white wine, cover with buttered paper, and cook in oven for fifteen minutes. Place on a platter, and cover with a mixture of two-thirds Béarnaise sauce and one-third tomato sauce. Garnish with fleurons. =Roast tenderloin of beef, vert pré.= Roast a tenderloin of beef, and place on a platter. Garnish with French string beans in butter, and Julienne potatoes. Pour a little sauce Madère over the tenderloin; and also serve sauce separate. JULY 25 BREAKFAST Cantaloupe Boiled eggs Dry toast Ceylon tea LUNCHEON Matjes herring, Krasnapolsky Consommé in cups Cheese straws Broiled squab on toast Asparagus, Hollandaise Roquefort cheese with crackers Mixed fruit Coffee DINNER Rice soup, à l'Allemande Salted almonds Sand dabs, meunière Saddle of lamb, jardinière Romaine salad Pear cobbler Assorted cakes Coffee =Matjes herring, Krasnapolsky.= Get six Matjes herring from the grocer, and soak in cold water for two hours. Then remove the skins, and place the herrings on lettuce leaves on a platter. Garnish with small plain boiled potatoes and dill pickles. =Rice soup, à l'Allemande.= Put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through. Then add two spoonfuls of flour and heat again. Then add two quarts of strained boiling chicken broth, and boil slowly for an hour. Stir occasionally so the rice will not burn on the bottom of the pot. Season with salt and white pepper. =Saddle of lamb, jardinière.= Prepare in the same manner as rack of lamb, jardinière. =Alexandria pudding.= Ten ounces of bread crumbs, one quart of milk, two ounces of butter, the grated rind of a lemon, the yolks of eight eggs, the whites of six eggs, four ounces of browned and chopped almonds, and six ounces of sugar. Mix the sugar with the butter, and then add the eggs. Mix the crumbs with the almonds and lemon rind, and add to the first mixture. Beat the whites of the eggs, and mix in lightly. Bake in a buttered pan, and serve with strawberry or raspberry sauce. JULY 26 BREAKFAST Fresh raspberries with cream Boiled salted salmon belly Baked potatoes Rolls Coffee LUNCHEON Grapefruit with cherries Broiled striped bass Sibyl potatoes Breast of chicken, en aspic Louis salad Neufchâtel cheese with crackers Claret punch Demi tasse DINNER Little Neck clams Consommé Monte Cristo Planked shad Roast chicken Château potatoes New peas Chiffonnade salad Fancy ice cream Assorted cakes Coffee =Breast of chicken en aspic.= Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches. =Louis salad.= Equal parts of raw pineapple, apple, and celery, cut Julienne style. Season with a sauce made with a cup of mayonnaise, a spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika. Mix well. =Claret punch.= One bottle of claret, one bottle of soda water, one-half pint of plain water, one-half pound of powdered sugar, one lemon cut in slices, and one pony of brandy. Stir all together until the sugar is dissolved. Strain, cool on ice, and serve in glasses with a very thin slice of lemon. =Consommé Monte Cristo.= Consommé royal and printanier mixed. JULY 27 BREAKFAST Fig jam Boiled eggs Dry toast English breakfast tea LUNCHEON Canapé of sardines Cold clam broth Broiled honeycomb tripe Lyonnaise potatoes Chiffonnade salad Stilton cheese with crackers Coffee DINNER Potage velour California ripe olives Fillet of turbot, bâtelière Sweetbreads, Metropolitan Club Roast duckling, apple sauce Artichokes, Hollandaise Waldorf salad Strawberry meringue Demi tasse =Potage velour.= Mix two pints of purée of tomato soup with one pint of consommé aux perles de Nizam. =Fillet of turbot, bâtelière.= Put four fillets of turbot in a buttered pan, season with salt and pepper, add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter. Put one ounce of butter in a small casserole and heat. Then add one ounce of flour, heat through, add the broth left from the fish and also another half cup of broth, boil for five minutes, and strain. Then add slowly two ounces of fresh butter, stir well, and when butter is melted add one cup of hot shrimps. Season well, and pour over the fish. =Sweetbreads, Metropolitan Club.= Let two pounds of sweetbreads soak in cold water with a little salt in it, for two hours; to cause the blood to run out. Then put in a casserole with one-half gallon of cold water and a spoonful of salt, and bring to a boil. Cool off in cold water, and then trim them free from skin. Put three ounces of butter in a very wide earthern pot, put the sweetbreads on top, and season with salt and pepper. Add six small white onions, six heads of fresh mushrooms, and two green peppers cut in one inch squares. Simmer until nice and brown, then add one-half glass of white wine and a spoonful of meat extract. Cook in oven for fifteen minutes, basting continually. Serve from the casserole in which it was cooked. JULY 28 BREAKFAST Sliced peaches with cream Plain shirred eggs Rolls LUNCHEON Cantaloupe Poached eggs, Périgordine Mixed grill, special French fried potatoes Chicory salad Rice croquettes Demi tasse DINNER Clam cocktail Consommé Inauguration Salted pecans Mousse d'écrevisses (fish) Roast ribs of beef, Yorkshire pudding Stewed corn Green peas Mashed potatoes Watercress salad Chocolate ice cream Assorted cakes Coffee =Poached eggs, Périgordine.= Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Périgordine. =Consommé Inauguration.= Equal parts of Julienne, small chicken dumplings, and Italian paste, served in hot consommé. =Mousse d'écrevisses.= Remove the shells from three lobsters and two dozen écrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the écrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little écrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour écrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of écrevisses may be used instead. =Écrevisse sauce.= Melt two tablespoonfuls of écrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few écrevisse tails. JULY 29 BREAKFAST Grapes Griddle cakes, maple syrup Coffee LUNCHEON Herring salad Hot tomato broth Eggs, Suzette Cold tongue, meat jelly Beet salad Peach cobbler Anisette cakes Coffee DINNER Potage McDonald Radishes Kingfish, Argentine Small sirloin steak, à la Russe Summer squash Cauliflower, Hollandaise Potato croquettes Sliced tomatoes Orange basket Assorted cakes Coffee =Herring salad.= Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad. =Hot tomato broth.= Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese cloth, season with salt and pepper. Serve either hot or cold. =Eggs, Suzette.= Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell. Break an egg in each, cover with well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in medium-hot oven for ten minutes. =Anisette cake.= One-half pound of sugar, five eggs, one-half pound of flour, and one teaspoonful of anise seed. Beat the sugar with the eggs until light, then add the flour and anise seeds. Put in a buttered bread pan and bake. When done allow to become cool; then cut in slices about one-half inch thick. Lay on a pan and bake until they become of a nice brown color. =Potage McDonald.= Heat three ounces of butter in a casserole; then add two and one-half spoonfuls of flour, and one-half spoonful of curry powder. Heat through, and then add one pint of bouillon, stock or chicken broth, and one pint of milk; bring to a boil, and add one parboiled calf's brains. Boil for thirty minutes, and then strain through a fine sieve. Heat in another casserole one ounce of butter; then add half of a chopped onion, and fry until golden yellow. Then add the soup and boil for ten minutes. Then add the yolks of two eggs mixed with one cup of cream, stir well, and strain again. Season well with salt and pepper. =Kingfish, Argentine.= Put two kingfish on a buttered platter or pan, season with salt and pepper, add a glass of white wine, put in oven and bake. Cover with Créole sauce and serve. =Small sirloin steak à la Russe.= Broiled sirloin steak garnished with small patty shells filled with fresh caviar. Serve horseradish sauce separate. JULY 30 BREAKFAST Apricots Ham and eggs Rolls Coffee LUNCHEON Lobster salad Poached eggs, Piedmontaise Birds' nests Demi tasse Orangeade DINNER Consommé Vanderbilt Salami. Pim olas Striped bass, meunière Leg of veal, au jus Spinach with egg Laurette potatoes Lettuce salad Raspberry meringue Demi tasse =Poached eggs, Piedmontaise.= Make a risotto, and place four poached eggs on top. Cover with cream sauce. =Birds' nests (puff paste).= Bake small patties as elsewhere described. Wash with thin royal icing, and sprinkle with plenty of shredded cocoanut. Set in oven to obtain a little color. Fill the center with jelly or marmalade, and place three or four blanched almonds on top to represent the bird's eggs. Small egg-shaped candies may be used instead if desired. =Lemonade.= One quart of water, the juice of five lemons, and one-half pound of powdered sugar. Dissolve the sugar in the water, and then add the lemon juice. Strain, and cool on ice. =Orangeade.= One pint of water, one pint of orange juice, the juice of two lemons, and one-half pound of sugar. Dissolve the sugar in the water, add the orange and lemon juice, strain, and cool on ice. =Consommé Vanderbilt.= Equal parts of boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms and truffles cut in Julienne style; and one part of fresh or canned peas. Serve in hot, well-seasoned consommé. JULY 31 BREAKFAST Fresh strawberries with cream Plain omelet Rolls Coffee LUNCHEON Schlemmerbroedchen Scrambled eggs, Pluche Westphalian ham Red cabbage salad Rice croquettes Champagne punch Demi tasse DINNER Little Neck clams on half shell Potage Mexicaine Ripe California olives Fillet of turbot, Tempis Roast chicken Château potatoes Asparagus, Hollandaise Tomato salad Biscuit glacé, au café Demi tasse =Schlemmerbroedchen (sandwich).= Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half. =Red cabbage salad.= Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar. This salad requires more vinegar than oil. =Rice croquettes.= Cook one-half pound of rice in three pints of milk, to which has been added half of a vanilla bean. This will make a stiff batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow to cool. Shape the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in swimming hot lard or butter. Serve with wine sauce. =Compote with rice.= Prepare some rice as for croquettes. Put à large spoonful in the center of a plate and garnish with stewed fruit. Any kind of stewed fruit may be used, such as peaches, apricots, pears, etc., either singly or mixed. =Champagne punch.= One quart of champagne, one quart of white wine, one bottle of soda water, one spoonful of sugar, and three apples cut in small dices. Cool, and serve in champagne cup glasses. =Potage Mexicaine.= Mix one quart of purée of tomato soup with one pint of well-seasoned consommé tapioca. =Fillet of turbot, Tempis.= Season four fillets of turbot with salt and pepper, and roll in flour. Put three ounces of butter in a pan and heat. Then add the fish and fry for ten minutes on both sides. Place the fish on a platter; add another ounce of butter to the pan, and cook to the color of a chestnut, and pour over the fish. Sprinkle with the juice of à large lemon, and one spoonful of chopped salted almonds. =Scrambled eggs, Pluche.= Scrambled eggs with chopped herbs; such as parsley, chervil and chives. AUGUST 1 BREAKFAST Sliced peaches with cream Waffles with maple syrup Ceylon tea LUNCHEON Eggs à la Patti Stewed tripe, Blanchard Puff paste roses Coffee DINNER Consommé Alexandria Lyon sausage. Antipasto Boiled brook trout, mousseline Potatoes, nature Roast saddle of mutton, currant jelly, mint sauce String beans in butter Broiled tomatoes Escarole and chicory salad Soufflé au fromage Coffee =Eggs à la Patti.= Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madère around the hash. =Puff paste roses.= Roll out some puff paste about one-eighth inch thick, and cut with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve. =Consommé Alexandria.= Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consommé brunoise. =Orange or lemon brandy, for flavoring.= Peel very thin the yellow outside from oranges or lemons. The inner white skin is not good. Crush with a little granulated sugar. Put in a bottle and cover with strong brandy. In the same manner can be prepared the kernels of cherries, plums, apricots or peaches. Pound the kernels slightly before putting them in the brandy. =Glacé fruit.= Be very particular in selecting the fruit. Cherries should be large and not quite ripe, and without blemishes; and the stones must be removed. Apricots and peaches should be of medium size, and almost green. Make as small a hole as possible when removing the stones. Pears should be peeled, and the stems left on. Figs should be green. Strawberries should be very green, but full grown; wash and dry well, and leave the stems on. Nectarines should be green, and the stones removed. Any hard green plums may be used, but leave their stones in. Cut pineapple in thick slices, remove the core, and any brown outside spots. All fruit should be thoroughly washed and dried before being prepared. It is well to make new syrup for each kind of fruit. To make the syrup boil two pounds of granulated sugar and two gills of water for eight minutes. Put the fruit in the syrup piece by piece; do not let it stop boiling; and wait a few seconds between each piece, so the syrup will boil up over the fruit. Then remove piece by piece in the same order as placed in the kettle. Use a silver spoon or an aluminum skimmer to handle the fruit, and under no circumstances use a fork. Place the fruit on a thick piece of waxed paper, and set in a cool place. Repeat the process the next day, adding a pound of sugar and a gill of water to the syrup of the day before. Allow the fruit to boil hard for a minute, and remove as before. This must be continued for about eight days before the fruit will have absorbed enough sugar, and not be mushy. When the fruit is finished line a broad shallow stone jar with waxed paper, lay the fruit in singly, not allowing the pieces to touch, put waxed paper between the layers, and cover closely. =Baked pears, for canning.= Wash as many ripe, firm unspecked pears as will fill a baking pan. Fill the pan almost full of boiling water. Sweeten as though for immediate use. Set the pan in the oven, baste frequently, and turn the pears around so they will brown lightly and evenly. Add a few cloves and a small stick of cinnamon. When the pears are very tender and almost candied, pack in hot glass jars, and pour the boiling syrup over them. Be sure to have enough thick syrup to cover the fruit. Seal while hot. Should the water evaporate too much while cooking, add a little more from time to time. AUGUST 2 BREAKFAST Oregon cherries Finnan haddie in cream Baked potatoes Rolls Coffee LUNCHEON Assorted hors d'oeuvres Cold consommé in cups Cold saddle of mutton White bean salad French pastry Demi tasse DINNER Lamb broth à la Reine Queen olives Baked whitefish, St. Menehould Roast squab Artichokes with melted butter Broiled potatoes Celery root, field and beet salad Pumpkin pie Coffee =White bean salad.= Soak a pound of navy beans over night in cold water. Then boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool. When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix well. =Lamb broth à la Reine.= Put a shoulder of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of butter, and put in the oven to roast. When done remove the lean meat from the bones and cut in small squares. Put the trimmings in a casserole with five pounds of lamb bones and three quarts of water. Bring to a boil, skim well, and then add one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk of leek and three leaves of celery, a little salt and a few whole black pepper berries. Boil slowly for one hour, without being covered, so the broth will stay clear. Strain through fine cheese cloth, add the lamb cut in small squares, and one-half pound of boiled rice. Serve hot and well seasoned. =Pumpkin pie.= Make a custard with five eggs, two ounces of sugar, one pint of pumpkin pulp, one pony of molasses, three ounces of melted butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice. Mix to a custard, and finish like a custard pie. =Pumpkin pulp.= Peel a pumpkin and wash out the seeds. Steam or boil until soft, and strain through a fine sieve. =Baked whitefish, St. Menehould.= Take four pounds of whitefish (bass or other fish may be used), put in a vessel with two quarts of water and a spoonful of salt, and boil for five minutes. Then drain off the water, remove the skin and bones, and break the fish in two inch pieces. Make one quart of cream sauce. In a buttered baking dish put one spoonful of cream sauce, then one-third of the fish; cover with cream sauce; then another third of the fish; cover with sauce; and then the remainder of the fish, and pour the remainder of the sauce on top. The sauce should be highly seasoned. Sprinkle the top with grated Swiss or Parmesan cheese, put small bits of butter on top, and bake in oven for fifteen or twenty minutes. Sprinkle with the juice of two lemons, and serve from the baking dish. AUGUST 3 BREAKFAST Loganberries with cream Bacon and eggs Rolls Coffee LUNCHEON Eggs Mollet, cream sauce Broiled black bass, maître d'hôtel Sliced cucumbers, French dressing Browned hashed potatoes Compote with rice Demi tasse DINNER Terrapin soup, Southern style Pimentos, vinaigrette Scalloped clams Larded tenderloin of beef, moderne Romaine salad Biscuit glacé, peppermint Assorted cakes Coffee =Eggs Mollet, cream sauce.= Eggs Mollet are soft boiled (about four minutes). Remove the shells, being careful that the eggs do not break. Put in a deep dish and cover with cream sauce. =Pimentos, vinaigrette.= Drain the juice from one can of pimentos, lay them on a platter, and cover with vinaigrette sauce. Serve very cold. =Scalloped clams.= Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil. Heat two ounces of butter in a casserole, then add two spoonfuls of flour, and heat through. Then add the juice of the clams and half a pint of milk, and season with salt and pepper. The sauce should then be a little thick. Bind with the yolks of two eggs mixed with one-half cup of cream. Mix the clams with three-fourths of the sauce and put in a baking dish. Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of butter on top, and bake in hot oven until brown. Serve in same dish. =Tenderloin of beef, moderne.= Roast the tenderloin of beef, place on a platter, and garnish with several small patties; some of them filled with string beans, and some filled with peas in butter. Also garnish with rissolée potatoes. Serve Madeira sauce separate, besides pouring a little over the tenderloin. =Terrapin soup, Southern style.= Scald two terrapin, and remove the shell, skin and intestines. Cut the terrapin in small pieces about one-quarter inch square. Heat four ounces of butter in a casserole, then add the terrapin and fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a glass of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine. Set on stove and let it come nearly to a boil, but not quite. AUGUST 4 BREAKFAST Grapefruit Oatmeal with cream Rolls English breakfast tea LUNCHEON Eggs Vilna Calf's liver sauté, Spanish style Boiled rice Watermelon Demi tasse DINNER Consommé Rothschild California ripe olives Broiled striped bass, maître d'hôtel Sliced culemo salad Roast chicken Peas à la Française Mashed potatoes Watercress Apricot meringue Coffee =Eggs Vilna.= Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches. =Calf's liver, Spanish style.= Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very highly seasoned Créole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve. =Consommé Rothschild.= Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consommé. Add a little chervil before serving. =Sliced culemo salad.= Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it. AUGUST 5 BREAKFAST Cantaloupe Boiled eggs Dry toast Crescents Chocolate with whipped cream LUNCHEON Cold eggs with celery Cold chicken, with chow chow Asparagus, mayonnaise Roquefort cheese with crackers Coffee DINNER Little Neck clams Potage Lamballe Radishes. Lyon sausage Fillet of sole, Paylord Sweetbreads, Egyptienne Roast ribs of beef Saratoga chip potatoes Chiffonnade salad Vanilla ice cream Assorted cakes Fruit Coffee =Cold eggs with celery.= Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil. =Fillet of sole, Paylord.= Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water. Then mix with half a cup of thick cream sauce. Season four fillets of sole with salt and pepper, and spread all over with mushroom purée; then roll in fresh bread crumbs, and fry in swimming hot lard. Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate. =Sweetbreads, Egyptienne.= Put some braised sweetbreads on a platter and garnish with stuffed green peppers and croquettes of rice. One of each to each person. Serve Bordelaise sauce separate. =Stuffed green peppers.= Dip four green peppers in very hot lard for a second, then remove the skin, cut off the top, and clean out the insides. Fill with a purée of fresh mushrooms, sprinkle with bread crumbs, put small bits of butter on top of each, and bake in oven for ten minutes. Serve as a garnish; or as a vegetable, with sauce Madère, or tomato sauce. AUGUST 6 BREAKFAST Grapes Hominy in cream Rolls Coffee LUNCHEON Canapé St. Francis Eggs Montebello Cold roast beef Cosmopolitan salad Buttermilk DINNER Consommé paysanne Salted almonds Salmon steak, Calcutta Parisian potatoes, Hollandaise Broiled squab on toast Artichokes with melted butter Stewed corn Hearts of romaine, Roquefort dressing Assorted French pastry Coffee =Eggs Montebello.= Poach four eggs, allow them to become cool, roll in flour, then in bread crumbs, and fry in swimming hot lard or butter. Serve on a napkin, and garnish with fried parsley. Serve sauce Montebello separate. =Sauce Montebello.= Equal parts of Béarnaise and tomato sauce mixed. =Cosmopolitan salad.= Put in a salad bowl in bouquets such vegetables as peas, string beans, carrots, cauliflower, asparagus, Brussels sprouts, etc. There should be at least four different kinds. In the center place a handful of shelled shrimps or lobster cut in slices, or crab meat. Serve with French dressing, well seasoned. =Consommé paysanne.= Cut two leaves of white cabbage in one inch squares, and put in a casserole. Add one sliced carrot, one sliced turnip, one leek and two leaves of celery, also sliced. Also add two ounces of butter, cover, and simmer in oven until soft. Be careful that it does not burn. Drain off the butter, add one quart of consommé, and boil for ten minutes. Add a little chopped chervil. =Salmon steak, Calcutta.= Put two slices of salmon, about one and one-half inches thick, in a flat buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover with buttered paper, and cook in oven for twenty minutes. Then put the fish on a platter and keep hot. Pour over the fish a sauce made as follows: Heat two ounces of butter in a casserole, add one spoonful of flour and one of curry powder, and heat through. Then add the broth the fish was cooked in, and one pint of fish stock, and boil for ten minutes. Bind with the yolks of two eggs and one-half cup of cream. Strain, put back in the casserole, and whip one ounce of fresh butter into it. When the butter is melted it is ready to pour over the fish. Garnish the fish with fleurons. =Parisian potatoes, Hollandaise.= Cut a quart of potatoes with a round Parisian spoon, put in cold water, add a little salt, and boil very slowly. When done, drain off the water, and put the potatoes in the oven to dry. Then put the potatoes in one ounce of melted butter mixed with a little chopped parsley, roll carefully so they will not break, and serve. AUGUST 7 BREAKFAST Sliced nectarines in cream Scrambled eggs with smoked beef Rolls Coffee LUNCHEON Omelet Levy Lamb kidneys en brochette, bacon Lyonnaise potatoes Field salad Camembert cheese with crackers Demi tasse DINNER Potage Cameroni Ripe olives Sand dabs, sauté meunière Sweetbreads, Figaro Roast sirloin of beef, Mounet Sully Broiled tomatoes Escarole salad Puff paste basket Coffee =Omelet Levy.= Make a plain omelet with eight eggs, and put on a quite-large china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sautéed in butter; one bouquet of asparagus tips, and one of chicken hash in cream. =Lamb kidneys en brochette with bacon.= Remove the skin from two lamb kidneys, split them open, and put a skewer through them. Season with salt and pepper, roll in oil, and broil. When done place on a piece of dry toast, lay two strips of bacon on top. And put a spoonful of maître d'hôtel butter on top of all. =Potage Cameroni.= Make one quart of consommé brunoise, add six chickens' livers cut in small squares and sautéed in butter; and one-half cup of boiled macaroni cut in half inch pieces. Serve grated cheese separate. =Sweetbreads, Figaro.= Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person. Serve sauce Figaro separate. =Sauce Figaro.= Reduce one pint of tomato sauce one half by boiling slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well, and season with salt and Cayenne pepper. =Roast sirloin of beef, Mounet Sully.= Roast a sirloin of beef, place on a platter, and garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne. Serve Béarnaise sauce separate. =Puff paste basket.= Roll out some puff paste about one-quarter inch thick. Cut out the paste with an oval cutter. Wash the tops, and then make a shallow incision in the tops with another oval cutter about one-half inch smaller. Bake. Remove the soft inside paste, and fill with sweetened whipped cream. Make a handle out of some candied angelica, and stick it on the whipped cream, making it look like a basket. AUGUST 8 BREAKFAST Orange juice Kippered Alaska cod in cream Baked potatoes Rolls Coffee LUNCHEON California gray shrimps in shell Cold consommé in cups Cold sirloin of beef, with meat jelly Potato and beet salad Schloss cheese with crackers Coffee DINNER Consommé Monaco Celery Broiled striped bass, maître d'hôtel Virginia ham glacé, champagne sauce Timbale of spinach Mashed potatoes Watercress salad Strawberry ice cream Assorted cakes Coffee =Kippered Alaska cod in cream.= Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a sauté pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes. =Consommé Monaco.= Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consommé. =Virginia ham, glacé.= Soak a Virginia ham in cold water over night. Then put the ham in à large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours. The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown. =Champagne sauce, I.= Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn. Then add one glass of vinegar and boil until nearly dry. Then add one pint of sauce Madère and boil for ten minutes. Strain, and season well. =II.= Put one quart of champagne in a casserole and reduce until nearly dry, then add one pint of sauce Madère, season with salt and Cayenne pepper, boil for ten minutes, and strain. =Timbale of spinach.= Pass one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds. Cook for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with cream, tomato, or Madeira sauce. AUGUST 9 BREAKFAST Fresh strawberries with cream Flannel cakes, maple syrup Coffee LUNCHEON Cantaloupe Poached eggs, d'Orleans Mutton chops, Argenteuil Lettuce salad Puff paste sandwich Coffee DINNER Rice soup, Palermo Radishes Frogs' legs, sauté à sec Tenderloin of beef, Gambetta Romaine salad Biscuit glacé, mapleine Assorted cakes Demi tasse =Poached eggs, d'Orleans.= Make four round pieces of dry toast, lay a thin slice of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Béarnaise sauce. =Mutton chops, Argenteuil.= Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madère over the chops. =Puff paste sandwich (pastry).= Roll out some puff paste into a thin sheet, and spread with a thick layer of jam. Wash the edges of the sheet, and place another thin sheet of the same paste on top. Press together at the edges. Wash the top, and bake. When nearly done dust the top with powdered sugar, and bake in the oven until the sugar is melted. Serve cold. =Rice soup, Palermo.= Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through. Then add three pints of chicken broth, and boil slowly. Keep stirring carefully so it will not burn on the bottom, but do not break the rice. When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream. Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed. =Tenderloin of beef, Gambetta.= Put a roast tenderloin of beef on a platter, garnish on one side with onions glacés, and on the other side with fresh mushrooms sauté in butter. Serve sauce Madère on top of the beef, and also separate in a bowl. AUGUST 10 BREAKFAST Sliced peaches with cream Scrambled eggs with bacon Rolls Chocolate with whipped cream LUNCHEON Cold fonds d'artichauts, Du Barry Cold Virginia ham and tenderloin of beef Chilian salad Lemon cake Demi tasse DINNER Consommé Oriental Ripe California olives Fillet of halibut, Cubaine Roast chicken Asparagus, Hollandaise New peas in butter Duchesse potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee =Cold fonds d'artichauts, Du Barry.= Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve. =Chilian salad.= Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce. =Lemon cake.= Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glacé the top with thin white icing flavored with lemon juice. Serve when the icing is dry. =Orange cake.= Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake. =Lemon butter filling.= One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold. =Orange butter filling.= Prepare in the same manner as lemon butter filling, but use oranges. =Consommé Oriental.= Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consommé with an equal quantity of plain boiled rice. =Fillet of halibut, Cubaine.= Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and sauté on both sides until done. Put the fish on a platter and pour Créole sauce over it. Serve boiled rice separate. AUGUST 11 BREAKFAST Grapenuts with cream Boiled eggs Dry toast Ceylon tea LUNCHEON Shrimp patties in cream Calf's liver sauté, Lyonnaise German fried potatoes Field salad Camembert cheese with crackers Coffee DINNER Potage Parmentier Pim olas Planked striped bass Venison chops, port wine sauce Hashed brown sweet potatoes Artichokes au gratin Endive salad Strawberry meringue Coffee =Shrimp patties in cream.= Make four patty shells and keep them hot. Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four. =Calf's liver sauté, Lyonnaise.= Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter. Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver. =Potage Parmentier.= Cut four stalks of leek and one onion in thin slices. Put in a casserole with three ounces of butter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni. Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley. =Venison steak, port wine sauce.= Cut four venison chops about one and one-quarter inches thick, and season with salt and pepper. Put a spoonful of melted butter in a sauté pan, heat, then add the chops and sauté until done. Place on a platter and pour port wine sauce over them. =Port wine sauce.= Make any kind of brown gravy after cooking venison chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole, in a wine glassful of port wine, and reduce one-half. Then add one cup of brown gravy, dish gravy, or sauce Madère, season with salt and pepper, and boil for five minutes. Serve with game or mutton. AUGUST 12 BREAKFAST Fresh raspberries with cream Omelet with fine herbes Crescents Breakfast rolls Cocoa LUNCHEON Cantaloupe Eggs, Mollet, Bordelaise Broiled lamb chops String beans with parsley Browned mashed potatoes Dandelion salad German apple cake Coffee DINNER Consommé fermière Radishes. Salted almonds Broiled lobster, maître d'hôtel Sweetbreads braisé, St. Albans Roast squab, au jus Summer squash, au beurre Parisian potatoes Escarole salad Vanilla ice cream Orange cake Coffee =Eggs Mollet, Bordelaise.= Put four Eggs Mollet (see Eggs) in a deep dish, and cover with sauce Bordelaise. =Consommé fermière.= Put two ounces of butter in a casserole; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of a silver quarter. Simmer until done, then drain off the butter, add one and one-half quarts of consommé, and boil for fifteen minutes. Serve with chopped parsley on top, and with bread crusts fried in butter separate. =Sweetbreads braisé, St. Albans.= Place some braised sweetbreads on a platter, and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person. Make a gravy as described elsewhere for sweetbreads braisé, to which should be added one spoonful of tomato sauce. =Grape jelly.= To every eight pounds of fruit add one cup of water, bring to a boil, crush, and strain through a jelly bag. Measure the juice, and then measure and set aside an equal quantity of granulated cane sugar. Then boil the juice for half an hour. Melt the sugar, add to the juice and boil for ten minutes. =Gooseberry jam.= To each eight pounds of half-ripe gooseberries add one teacupful of water. Boil until soft, add eight pounds of heated sugar, and continue boiling until clear. =Spiced vinegar, for pickles.= One gallon of cider vinegar, one pound of brown sugar, two tablespoonfuls each of mustard seed, celery seed and salt; one tablespoonful each of turmeric powder, black pepper, and mace; two nutmegs grated; three onions; and one handful of grated horseradish. =Spiced cherries.= Nine pounds of fruit, four pounds of sugar, one pint of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of whole cloves. Make a syrup of the ingredients, and boil for a few minutes before adding the fruit. Cook the fruit in the syrup until the skins break; then take out, and boil the syrup down until thick. Pour over the fruit while hot. =Spiced sweet apples.= Take equal parts of sugar and vinegar, add a dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet apples, and cook until the apples are tender. =Spiced tomatoes.= Take red and yellow pear-shaped tomatoes, prick with a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack neatly in glass jars, and cover with a vinegar made as follows: One pint of cider or malt vinegar; one tablespoonful of sugar; and one teaspoonful each of cloves, allspice, and black pepper. The spices should be ground. Bring to the boiling point, and pour over the tomatoes. Seal when cold. AUGUST 13 BREAKFAST Sliced fresh pineapple Oatmeal with cream Dry toast Oolong tea LUNCHEON Lobster canapé Scrambled eggs, Mauresque Cold smoked beef tongue Romaine salad American cheese with crackers Assorted cakes Demi tasse DINNER Potage Nassau Ripe California olives Pompano sauté, meunière Roast ribs of prime beef Stewed tomatoes Succotash New peas Mashed potatoes Lettuce and grapefruit salad Compote of peaches Coffee cream cakes Demi tasse =Lobster canapé.= Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half. =Scrambled eggs, Mauresque.= Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish. =Potage Nassau.= Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter. When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter. AUGUST 14 BREAKFAST Fresh strawberries with cream Broiled salted mackerel Baked potatoes Rolls Coffee LUNCHEON Cold consommé in cups Cold salmon, mayonnaise Culemo salad French pastry Demi tasse DINNER Pea soup with vermicelli Crisp celery Codfish steak, à l'Anglaise Fillet of beef, Dumas Chicory salad Fancy ice cream Assorted cakes Coffee =Pea soup with vermicelli.= One quart of purée of pea soup mixed with one pint of consommé vermicelli. =Codfish steak à l'Anglaise.= Heat two ounces of butter in a sauté pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot. =Fillet of beef, Dumas.= Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madère to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water. AUGUST 15 BREAKFAST Fresh grapes Boiled eggs Buttered toast Coffee LUNCHEON Casawba melon Fried fillet of sole, sauce Tartar Cold tenderloin of beef Salade Château de Madrid Camembert cheese with crackers Coffee DINNER Potage Dieppoise Queen olives. Radishes Broiled fresh mackerel, anchovy butter Potatoes Hollandaise Sweetbreads, Lieb, with peas Roast imperial squab Asparagus with melted butter Endive and beet salad Corn starch blanc mange Alsatian wafers Coffee =Salade Château de Madrid.= Peel a half dozen fresh mushrooms, and cut them, raw, in Julienne style. Place them in a salad bowl with equal parts of green peppers and pimentos, also cut Julienne. In the center put an equal part of plain boiled rice; and a dressing made with one spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little paprika, salt and pepper, and some chopped parsley and chervil. =Potage Dieppoise.= Put in a casserole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices. Add three ounces of butter, cover, and simmer until done. Then add one pound of raw potatoes cut in thin slices the size of a silver quarter, and three pints of bouillon. Season with salt and pepper, and boil until done. =Broiled fresh mackerel, anchovy butter.= Broil the mackerel and place on a platter. Pour over it an anchovy butter made as described elsewhere. Garnish with parsley in branches and quartered lemons. =Sweetbreads, Lieb.= Soak four sweetbreads in cold water for an hour. Then put on fire in three pints of cold water and a spoonful of salt. Bring to a boil, and then cool off in cold water. Then trim the sweetbreads, season with salt and pepper, roll in oil, and broil. The sweetbreads must be whole; not split. When done place on a slice of Virginia ham and cover with sauce Colbert, and garnish with fleurons. The preceding is for one person only. =Endives with beets.= Cut endives salad lengthwise, place on à large china platter, season with salt and pepper, sprinkle with chopped beets and parsley, and a mixture of one-third of vinegar to two-thirds of olive oil. AUGUST 16 BREAKFAST Baked apples with cream Small sirloin steak Broiled bacon Browned hashed potatoes Rolls Coffee LUNCHEON Grapefruit with cherries Eggs Buckingham Salade Russe Vanilla Darioles Demi tasse DINNER Potage Italienne Salted pecans Boiled turbot, nonpareil Roast chicken Purée of chicory Summer squash in butter Rissolées potatoes Lemon water ice Macaroons Coffee =Eggs, Buckingham.= Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top. =Vanilla Darioles.= Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation. Bake in a medium-hot oven, and when done unmould; and serve either hot or cold, with vanilla sauce. =Orange Darioles.= Same as vanilla darioles, but flavor with the rind and juice of an orange. Serve with orange sauce. =Lemon Darioles.= Prepare in the same manner as orange darioles, but use a lemon to flavor same. Serve with lemon sauce. =Potage Italienne.= Soak half a pound of dry mushrooms in cold water for a few hours. Then put in a casserole with one quart of consommé, one pint of purée of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a spoonful of oil for a second, add to the soup, season with salt and pepper, and sprinkle with a little chopped parsley. Serve grated cheese separate. =Boiled turbot, nonpareil.= Put the whole turbot in a fish kettle, cover with cold water, add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for about ten minutes, then allow to stand for about thirty minutes in the hot water. Then put the fish on a folded napkin on a platter, and garnish with parsley in branches and quartered lemons. Serve sauce non pareil separate. =Sauce nonpareil.= Put in a casserole the yolks of five eggs and the juice of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little by little, three-quarters of a pound of butter, and one-quarter of a pound of crayfish butter, or lobster butter. Then strain through a fine cheese cloth, season with salt and pepper, or Cayenne, add one dozen écrevisse tails cut in two; or the tail of a lobster cut in small squares. =Purée of chicory.= See March 14th, Purée of salad. AUGUST 17 BREAKFAST Stewed prunes Ham and eggs Rolls Coffee LUNCHEON Cantaloupe Poached eggs, Balti Ham croquettes, cream sauce Peas à la Française Schloss cheese with crackers Coffee DINNER Consommé Montesquieu Mortadella Pompano, sauté meunière Leg of mutton, Mexicaine String beans Potatoes sauté Hearts of lettuce Thousand Island dressing French pastry Demi tasse =Poached eggs, Balti.= Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madère. =Ham croquettes.= Cut about one pound of ham trimmings in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of butter in a casserole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two eggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good butter. When the butter is dissolved put on a pan or platter, and allow to become cold. Form the croquettes in any shape desired, roll in flour, then in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce Madère. The butter is added to prevent the croquettes from being hard, when cooked. =Virginia ham croquettes.= Make from Virginia ham; otherwise same as above. =Consommé Montesquieu.= Equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consommé. =Leg of mutton, Mexicaine.= Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper. Season the leg with salt and pepper, and rub with a little garlic; place a small piece of butter on top, and set in oven to roast. When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little of the gravy over the mutton and serve the rest in a bowl. Garnish the leg with one stuffed pimento à la Créole for each person. =Stuffed pimentos, Créole.= Make a rice Créole. Fill pimentos with this rice, place on a buttered pan, put small pieces of butter on top of each, and bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato sauce. AUGUST 18 BREAKFAST Orange juice Broiled Spanish mackerel Baked potatoes Rolls English breakfast tea LUNCHEON Eggs Mollet, Florentine Cold leg of mutton Lima bean salad Swiss cheese with crackers Assorted fruit Coffee DINNER Chicken soup, Fougarmont California ripe olives Brook trout, Volper Louis potatoes Roast beef, Jules-Albert Stewed tomatoes Fried egg plant Endives salad, French dressing Vanilla ice cream Assorted cakes Coffee =Eggs Mollet, Florentine.= Put some purée of spinach in a vegetable dish, place four eggs Mollet on top. =Chicken soup, Florentine.= Cut a spring chicken, bones and all, in pieces one inch square. Heat three ounces of butter in a casserole, add the chicken, and cook until golden yellow; add two spoonfuls of flour and heat through; add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice. Boil for one hour, then remove the bouquet garni, add one pint of boiling milk, and season with salt and pepper and a little chopped parsley. =Brook trout, Volper.= Put in a casserole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add eight brook trout. Set the vessel on the side of the range, and let stand at boiling point for ten minutes; then remove the trout to a platter. Serve with the following sauce: Heat two ounces of butter in a casserole, add two spoonfuls of flour and one and one-half pints of the cider in which the fish was cooked. Boil for twenty minutes. Then add two more ounces of fresh butter, season well with salt and pepper, and strain over the fish. Garnish with bread cut in heart shapes, and fried in butter. Sprinkle with chopped parsley. =Louis potatoes.= Cut some potatoes with a small round Parisian spoon, parboil in water, and finish cooking in just enough cream to cover the potatoes. Season with a little salt, and serve in a deep dish with the cream. =Roast beef, Jules-Albert.= Season a five pound piece of sirloin of beef with salt and pepper, and rub with garlic. Put in an earthern pot and pour a glassful of olive oil over it. Let it stand in the ice box for two days. Then put on fire and roast for about forty minutes, basting often. Then remove the beef to a platter, and add to the roasting pan one spoonful of flour; heat; add one cup of bouillon and one-half glass of white wine, season with salt and pepper, boil for ten minutes, and strain. Pour a little over the beef, and serve the rest in a sauce boat. AUGUST 19 BREAKFAST Fresh raspberries with cream Omelet with chives Rolls Coffee LUNCHEON Grapefruit, cardinal Fried eggs, Infante Imported Frankfort sausages Potato salad Limburger cheese with pumpernickel Rye bread Coffee DINNER Consommé with celery and rice Antipasto Fillet of sole, au vin blanc Roast chicken Asparagus, Hollandaise Potato croquettes Romaine salad Lemon darioles Coffee =Fried eggs, Infante.= Cook some chickens' livers sauté in butter, and add a little sauce Madère. Pour the livers around some fried eggs. =Imported Frankfurter sausages.= These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches. =Consommé with celery and rice.= Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consommé. =Omelet with chives.= Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner. AUGUST 20 BREAKFAST Blackberries with cream Plain pancakes Breakfast sausages Rolls Coffee LUNCHEON Cantaloupe Eggs, Meyerbeer Cold ham and tongue, meat jelly Chiffonnade salad German prune cake Demi tasse DINNER Potage brunoise, with rice Carciofini Boiled codfish, Flamande Potatoes, natural Sweetbreads, sans gêne Roast turkey, cranberry sauce Broiled sweet potatoes Stewed corn Sliced tomatoes, vinaigrette Corn starch blanc mange with sabayon Coffee =Eggs Meyerbeer.= Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madère over the white of the eggs. =Potage brunoise, with rice.= To three pints of consommé brunoise add one-quarter of a pound of boiled rice. =Boiled codfish, Flamande.= Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate. =Sauce Flamande.= Heat two ounces of butter in a casserole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in casserole. Then add, little by little, three ounces of good butter. When the butter is melted add the juice of a lemon and some fresh-chopped parsley. =Sweetbreads, sans gêne.= Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert. AUGUST 21 BREAKFAST Baked pears with cream Broiled salted mackerel Boiled potatoes Rolls Coffee LUNCHEON Canapé thon mariné Cold eggs, Riche Broiled lamb chops French fried potatoes Cold artichokes, vinaigrette Cottage cheese with crackers Coffee DINNER Purée of lentils with tapioca California ripe olives Broiled pompano, fleurette Duchesse potatoes Boiled fowl, celery sauce Spinach, English style Orange darioles Demi tasse =Canapé thon mariné.= Butter four pieces of toast, lay thin slices of thon mariné on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons. =Cold eggs, Riche.= Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro. =Purée of lentils with tapioca.= Mix one quart of purée of lentils with one pint of consommé tapioca. =Boiled fowl.= Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce; as you may desire. =Celery sauce.= Warm three ounces of butter in a casserole; add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft; then bind with the yolks of two eggs and a cup of cream. AUGUST 22 BREAKFAST Sliced peaches with cream Oatmeal Rolls Coffee LUNCHEON Casawba melon Eggs Lenox Tripe sauté, Lyonnaise Mashed potatoes Field salad Raspberry tartelette Demi tasse DINNER Consommé Colbert Radishes Salted almonds Lobster en court bouillon Roast leg of lamb String beans Potatoes au gratin Fried egg plant Watercress salad Whipped cream in cups Lady fingers Coffee =Eggs Lenox.= Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. =Consommé Colbert.= Add to consommé printanier one poached egg for each person. Sprinkle with chopped chervil. =Lobster en court bouillon.= Heat in a sauté pan one spoonful of olive oil and one ounce of butter. Add two leeks and one onion sliced fine. Fry till crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four. Then add two live lobsters cut in pieces one inch thick, including the shell and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all. =Whipped cream in cups.= Whip some cream quite stiff, and add a little powdered sugar and vanilla. Fill some cups; decorate the tops with some of the same whipped cream, but put on in fancy shape with the aid of a pastry bag. Serve with lady fingers. AUGUST 23 BREAKFAST Blackberries with cream Plain poached eggs on toast Broiled bacon Rolls Uncolored Japan tea LUNCHEON Hors d'oeuvres variés Cold consommé in cups Omelet Impératrice English mutton chop, tavern Escarole and chicory salad Roquefort cheese with crackers Assorted fruit Demi tasse DINNER Purée of white bean soup, Allemande Plain celery Sand dabs, meunière Sugar-cured ham glacé, champagne sauce Spinach in cream Potatoes au gratin Wine jelly with whipped cream Assorted cakes Coffee =Omelette Impératrice.= Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet. =Purée of white bean soup, Allemande.= Make a purée of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices. =Sugar-cured ham glacé.= Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate. =Wine jelly with whipped cream.= Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream. AUGUST 24 BREAKFAST Sliced bananas with cream Browned corned beef hash Rolls Coffee LUNCHEON Cantaloupe Eggs, Opéra Spring lamb Irish stew French pastry Coffee DINNER Consommé with Italian paste Lyon sausage Stewed striped bass, Américaine Hollandaise potatoes Roast chicken Succotash Cauliflower, Polonaise Hearts of lettuce salad Corn starch blanc mange with berries Macaroons Demi tasse =Eggs, Opéra.= Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers sauté au Madère. =Consommé with Italian paste.= Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consommé, with grated cheese separate. =Stewed striped bass, Américaine.= Cut four pounds of striped bass in pieces two inches thick. Put them in a buttered sauté pan with an onion chopped fine; season with salt and pepper, add a glassful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half. Add, little by little, three ounces of sweet butter, stir until the butter is melted, add a little chopped parsley, and pour over the fish. =Corn starch blanc mange.= Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few minutes, and pour into small moulds. When cold, unmould, and serve with cold cream. =Corn starch blanc mange with Sabayon.= Prepare as above, and serve covered with thick Sabayon sauce. =Corn starch blanc mange with berries.= Prepare a corn starch blanc mange, and serve with sweetened strawberries, raspberries, blackberries, or loganberries, around the edge of the dish. =Corn starch blanc mange with stewed fruit.= Serve corn starch blanc mange with cold stewed apples, pears, peaches, plums, or apricots, around the bottom of the dish. =Corn starch food.= (For infants or invalids.) Boil one pint of milk. Add three tablespoonfuls of corn starch diluted with a little cold water, and two ounces of sugar. Stir into the boiling milk, boil for a few minutes, and serve hot or cold. AUGUST 25 BREAKFAST Grapes Scrambled eggs with tomatoes Rolls Coffee LUNCHEON Tomatoes, surprise Eggs, de Lesseps Rump steak, Dickinson French fried potatoes Jerusalem artichokes in cream Camembert cheese with crackers Assorted fruit Demi tasse DINNER Purée of turnips, Caroline Mortadella. Salted almonds Broiled fillet of sole, maître d'hôtel Leg of veal, au jus Carrots, Vichy Peas in butter Château potatoes Field and beet salad Strawberry ice cream Assorted cakes Coffee =Scrambled eggs with tomatoes.= Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a sauté pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes. =Tomatoes, surprise.= Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce, season with salt and pepper; and then fill the tomatoes. Serve on lettuce leaves. =Eggs, de Lesseps.= Butter shirred egg dishes, crack two eggs in each, and lay one-quarter of a calf's brains that has been previously heated, on each. Season with salt and pepper, and set in oven for a few minutes. Put a small piece of butter in a frying pan and cook until smoking, and nearly black; pour over the egg and brain. Put a spoonful of vinegar in the frying pan and heat, and also pour over the egg. Sprinkle with a little chopped parsley and a few capers. =Rump steak, Dickinson.= Broil a rump steak, and place on a platter. Parboil four slices of beef marrow and lay on top with some green and red peppers cut in triangular shapes. Pour sauce Colbert around the steak. =Jerusalem artichokes in cream.= Peel a quart of Jerusalem artichokes, and put in a casserole with water, salt and a piece of lemon. Boil until done, drain off the water, and cut the artichokes in any shape desired, or sliced. Make a pint of cream sauce, put the artichokes in it, and boil for a few minutes. Season well. =Purée of turnips, Caroline.= Peel six turnips, cut in four, put in a casserole with two quarts of chicken or veal broth, half a pound of rice, and a bouquet garni. Boil until done, remove the bouquet, and strain through a fine sieve. Put back in the casserole, bring to a boil; and add slowly, bit by bit, four ounces of sweet butter; season with salt and pepper, and serve with small pieces of bread cut in dices and fried in butter. =Mortadella.= Imported Italian sausages, which comes in cans, sliced. Very fine. AUGUST 26 BREAKFAST Stewed prunes Buckwheat cakes, maple syrup Crescents English breakfast tea LUNCHEON Eggs, Don Juan Broiled veal kidneys, with bacon Lyonnaise potatoes Celery Victor Napoleon cake Coffee DINNER Consommé Châtelaine Queen olives Fried soft clams, Tartar sauce Tenderloin of beef, Cardinalice Lima beans, au paprika St. Francis potatoes Endives salad Mirlitons Coffee =Eggs, Don Juan.= Make four pieces of toast, lay six fillets of anchovies on each, and cover with scrambled eggs. =Consommé Châtelaine.= Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consommé. =Fried soft clams, sauce Tartar.= Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate. =Tenderloin of beef, Cardinalice.= Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with one-half tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter. Serve separate, sauce Béarnaise and tomato sauce mixed. This is also a good way to serve tenderloin or sirloin steaks. =Lima beans, au paprika.= Boil one quart of Lima beans in salted water. When done drain off the water. Heat through in a casserole, two ounces of butter and six chopped shallots. Then add one teaspoonful of flour and one teaspoonful of paprika, and one-half cup of bouillon, stock, or water; and boil for ten minutes. Then add the Lima beans, and simmer for a few minutes. If necessary, add a little more salt. =Mirlitons (cake).= Beat well together four eggs and three ounces of sugar. Add one gill of orange flower water and one pint of cream. Strain, and put into tartelette moulds lined with tartelette dough rolled very thin. Dust some powdered sugar over them, and bake in a moderate oven. AUGUST 27 BREAKFAST Cantaloupe Ham and eggs Rolls Coffee LUNCHEON Cold celery broth Cold salmon, mayonnaise Sliced cucumbers Roquefort cheese and crackers Coffee DINNER Potage bourgeoisie Pim olas Skate fish au beurre noir Potatoes, nature Boiled beef, horseradish sauce German cabbage Roast squab Chiffonnade salad Biscuit glacé, vanilla Assorted cakes Coffee =Cold celery broth.= Wash two stalks of celery, and cut in small pieces. Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one gallon of stock or bouillon; or three quarts of water; and boil for two hours. Strain through a fine cloth, put in ice box, and serve when cold. =Potage bourgeoisie.= In a kettle put a fresh brisket of beef, two marrow bones, and a handful of salt; and cover with cold water. Bring to a boil, skim well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful of whole black peppers. Boil slowly for about three hours and a half; then remove the beef; and take out the leeks and carrot and cut them in small round pieces. Take the fat off of the broth, and strain the broth over the leeks and carrot. Boil for a few minutes, and season with salt and pepper. Before serving add some chopped chervil, and some bread crusts cut in half inch squares, and fried in butter. =German cabbage.= Heat three ounces of butter in a casserole, add three chopped onions, and simmer until done. Then add one spoonful of flour and one pint of bouillon from boiled beef, season with salt and pepper; and then add two heads of sliced Savoy cabbage, and cover the pot. Cook for one hour; then add one-half glass of white wine vinegar, and one spoonful of chopped parsley, and boil for thirty minutes. AUGUST 28 BREAKFAST Sliced figs with cream Hominy Pulled bread Chocolate LUNCHEON Olive and anchovy salad Eggs, Canada Broiled pigs' feet Chow chow Potatoes, surprise Corn starch blanc mange with stewed fruits Demi tasse DINNER Potage Colbert Salted hazelnuts Eels, marinière Roast leg of mutton String beans with shallots Mashed potatoes Endives salad Dariolets, Duchesse Coffee =Olive and anchovy salad.= Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise. Cut the stones out of one dozen large queen olives, and slice the olives thin. Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and chopped parsley. =Eggs, Canada.= Cut the tops from four solid even-sized tomatoes, scoop out the insides, season with salt and pepper, break a raw egg in each, put a small piece of butter on top, season with salt and pepper, place on a buttered plate and bake in the oven for about eight or ten minutes. Serve on a china platter with a little tomato sauce around the tomatoes. Sprinkle with chopped parsley. =Potatoes, surprise.= Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mix the insides with two ounces of sweet butter, a little chopped chives, and salt and pepper. Mix lightly with a spoon, and refill the potatoes. Replace the top, and bake in oven again for three minutes. Serve on napkins. =Potage Colbert.= Wash and dry two heads of chicory salad, slice fine, and fry in a casserole in three ounces of butter. Then add one and one-half ounces of flour, three pints of veal or beef broth, and one bouquet garni; and boil for an hour. Remove the bouquet, and strain the rest through a fine sieve. Put back in the vessel, season to taste with salt and Cayenne pepper, and when nearly boiling add the yolks of two eggs beaten with one cup of cream. Before serving add one lightly-poached egg to each person. =Eels, marinière.= Remove the skin, and cut an eel in pieces three inches long. Put in a buttered pan, add one dozen finely chopped shallots, one glass of white wine, and one cup of fish broth. Cover, and boil until the eels are done. Then place on a platter. Heat one ounce of butter in a casserole, add a spoonful of flour and the broth in which the eels were cooked, and boil for five minutes. Bind with the yolks of two eggs and one-half cup of cream, add a little chopped parsley, and pour over the fish. Do not strain the sauce. =String beans with shallots.= Boil two pounds of string beans in salted water. Simmer, without allowing to color, six chopped shallots in two ounces of butter. Then add the string beans, one ounce of butter, and some chopped parsley, season with salt and pepper, and simmer for a few minutes. AUGUST 29 BREAKFAST Stewed dried fruit Boiled eggs Dry toast Coffee LUNCHEON Grapefruit with cherries Eggs Benoit English mutton chops, Kentucky sauce Broiled sweet potatoes Romaine salad Brie cheese with crackers Coffee DINNER Consommé tapioca, écrevisse butter California ripe olives Sand dabs, meunière Roast turkey, cranberry sauce Green corn Spinach with eggs Rissolée potatoes Cold artichoke, vinaigrette Roman punch Assorted cakes Coffee =Eggs Benoit.= Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms sauté in butter on top of each egg. Cover with Madeira sauce. =English mutton chop, Kentucky sauce.= Broil the chop. Serve Kentucky sauce separate. =Kentucky sauce.= Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game. =Stewed dried fruit (in general).= Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving. =Consommé tapioca, au beurre d'écrevisses (écrevisse butter).= Make two quarts of consommé tapioca, and while boiling add, little by little, three ounces of écrevisse butter. When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve. AUGUST 30 BREAKFAST Apple sauce Plain omelet Pulled bread Cocoa LUNCHEON Canapé of fresh caviar Eggs Chambord Breaded veal cutlets Macaroni Caruso Edam cheese with crackers Coffee DINNER Potage Plessy Celery Boiled turbot, Hollandaise Potatoes, nature Sirloin steak, Bordelaise Broiled fresh mushrooms Soufflé potatoes French asparagus, melted butter Chicory salad Raspberry water ice Assorted cakes Coffee =Eggs Chambord.= Poached eggs on toast, covered with sauce Chambord. =Sauce Chambord.= Put in a casserole the head of a salmon cut in small pieces. Add three ounces of butter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt. Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry. Then add one quart of fish broth or stock and boil for ten minutes. Thicken with two ounces of butter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in casserole, bring to a boil, add two ounces of fresh butter, whip well, and season with salt and Cayenne pepper. Strain through fine cheese cloth. Serve with fish or eggs. =Macaroni Caruso.= Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms sauté in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese. Also serve grated cheese separate. =Potage Plessy.= Slice ten onions very fine, and put in a casserole with a quart of water, bring to a boil, and then drain. Heat three ounces of butter in a casserole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter. When the butter is melted add bread crumbs fried in butter. AUGUST 31 BREAKFAST Fresh raspberries with cream Baked beans, Boston style Boston brown bread Coffee LUNCHEON Cantaloupe Eggs Bernadotte Calf's head, vinaigrette Plain boiled potatoes German prune cake Demi tasse DINNER Potage Montglas Dill pickles Boiled striped bass, Indian soy sauce Chicken sauté, Alsacienne Peas à la Française Chicory salad, Escoffier dressing Floating island Macaroons Coffee =Eggs Bernadotte.= Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs. =Potage Montglas.= Mix one pint of purée of tomatoes with one quart of Consommé sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate. =Boiled striped bass, Indian soy sauce.= Put a whole striped bass in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate. =Indian soy sauce.= Put two ounces of butter in a casserole, add two chopped shallots, and heat. Then add one spoonful of flour, one pint of boiling milk, one-half pint of Indian soy sauce, and season with salt and Cayenne pepper. Boil for a few minutes; then add a cup of thick cream and the juice of a lemon. The Indian soy sauce may be obtained in bottles. =Chicken sauté, Alsacienne.= Cut a chicken in four. Heat one ounce of butter in a sauté pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow. Then add one-half spoonful of flour, and toss. Then add one-half glass of white wine, one cup of bouillon, and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. Sprinkle with chopped parsley. =Escoffier dressing.= Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste. Pour over the salad. SEPTEMBER 1 BREAKFAST Orange marmalade Buckwheat cakes Breakfast sausages Rolls Coffee LUNCHEON Canapé de sardine Eggs Grazienna Pork tenderloin, sauce piquante Lorraine potatoes Dandelion salad Oregon cream cheese with crackers Coffee DINNER Little Neck clams Fish broth, with whipped cream Chow chow Broiled barracouda, sauce Rougemont Potato brioche Tournedos, Café Julien String beans with tomatoes Escarole salad Strawberries à la mode Assorted cakes Demi tasse =Eggs Grazienna.= Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter. Put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter. =Fish broth with whipped cream.= Make a fish broth, serve whipped cream and cheese straws on the side. =Potato brioche.= Make a potato croquette preparation. Roll out, in flour, into the shape of a ball, place on a buttered pan, brush the tops with yolks of eggs, and bake in oven until nicely colored. =Sauce Rougemont (cold).= Chop very fine some fresh mustard and tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not available use a little French mustard. =Broiled barracouda, sauce Rougemont.= Split a barracouda, season well with salt and pepper, roll in oil, and broil. Place on a platter and garnish with parsley in branches and quartered lemons. Serve sauce Rougemont separate. =Tournedos, Café Julien.= Take tournedos, or filet mignons, or small tenderloin steaks, or sirloin steaks; season well with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish, for each person, with one fresh boiled artichoke bottom filled with French peas. Pour sauce Madère over the meat. =String beans with tomatoes.= Peel and cut four tomatoes in four. Put in a casserole with one ounce of butter, season with salt and pepper, and simmer for ten minutes. Add two pounds of fresh boiled string beans, and two more ounces of fresh butter. Season with salt and pepper to taste, and simmer for five minutes. Sprinkle with parsley chopped fine. SEPTEMBER 2 BREAKFAST Sliced pineapple Fried eggs with salt pork Rolls Coffee LUNCHEON Little Neck clam cocktails Eggs à la tripe Cold roast beef String bean salad Duchesse darioles Demi tasse DINNER Potage Maintenon California ripe olives Pompano sauté, meunière Roast duckling, apple sauce Baked creamed squash Sweet potatoes sauté Green peas Waldorf salad Fancy ice cream Assorted cakes Coffee =Fried eggs with salt pork.= Put four slices of salt pork in a frying pan and fry until done. Then break four eggs on top of the pork, season with a little pepper, and bake in oven for three minutes. =Dariole Duchesse.= Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks. Then add one pint of milk to which has been added six crushed macaroons. Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. (Paste left over when making vol au vent or puff paste cakes). The paste should be rolled out very thin. Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation. Dust some powdered sugar on top, and bake in a rather hot oven. Unmould and serve with fruit sauce. =Potage Maintenon.= Put a soup hen and two pounds of veal bones in a pot in one gallon of water, add a spoonful of salt, one onion, one carrot, one stalk of celery, one-half stalk of leek, and a bouquet garni. Bring to a boil, skim well, and then simmer until the fowl is done. Then take out the fowl and cut the white meat in small squares. Strain the broth. Heat in a casserole four ounces of butter, add one-half cup of rice and two and one-half ounces of flour. When heated through add the broth, stir well, and let it simmer slowly. When once boiling be careful that the rice does not stick to the bottom and burn. Also be careful when stirring that you do not break the rice. Taste, season with salt and a little Cayenne pepper; and when the rice is soft thicken the soup with the yolks of four eggs mixed with a cup of cream and a very little grated nutmeg. Do not let the soup boil after adding the thickening. SEPTEMBER 3 BREAKFAST Fresh raspberries and strawberries with cream Calf's liver and bacon Rolls Coffee LUNCHEON Cantaloupe and watermelon, surprise Shirred eggs, Caroli Veal kidneys sauté, au Madère Mashed potatoes Salade Brésilienne Camembert cheese with crackers Coffee DINNER Consommé brunoise and vermicelli Pickles. Radishes Planked black bass Cucumber salad Deviled chickens' legs with Virginia ham Spinach with cream Egg plant, Sicilienne French pastry Demi tasse =Cantaloupe and watermelon, surprise.= Cut out with a round Parisian spoon equal parts of cantaloupe and watermelon. Mix, and serve in grapefruit suprême glasses. Serve salt, pepper and powdered sugar separate. =Eggs, Caroli.= Place in a buttered shirred egg dish one slice of smoked beef tongue, break two eggs on top, season with salt and pepper, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. =Consommé brunoise and vermicelli.= One quart of consommé brunoise mixed with one pint of consommé vermicelli. Serve grated cheese separate. =Planked black bass.= Season a whole black bass with salt and pepper, and lay on a buttered plank. Put a little butter on top of the fish, and set in oven to bake. When the fish is done make a border around the edge of the plank with potato croquette preparation, using a pastry bag with a star tube to squeeze the potato through. Then set back in oven and cook until the border is brown. Pour two spoonfuls of maître d'hôtel butter over the fish, and garnish with parsley in branches and quartered lemons. =Deviled chickens' legs and Virginia ham.= Use the legs from soup hens or roasted chickens. Spread with a mixture of half English and half French mustard, roll in bread crumbs, sprinkle with olive oil, broil, and place on a platter. Broil one slice of Virginia ham for each person, and lay on top of the chickens' legs. Pour tomato sauce around them. =Egg plant, Sicilienne.= Peel an egg plant and cut in thin slices. Mix in a bowl two cups of grated cheese, one egg, half a cup of very thick cream, a little chopped chives, salt and a little Cayenne pepper. Spread on a slice of egg plant, and lay another slice on top, in the form of a sandwich. Roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in very hot swimming butter, and serve on folded napkin. SEPTEMBER 4 BREAKFAST Stewed prunes German pancakes Corn muffins Ceylon tea LUNCHEON Hors d'oeuvres assortis Cold consommé in cups Baked oysters, Gruyère Russian salad Mirlitons au rhum Coffee DINNER Potage Ruffo Queen olives Bouillabaisse Marseillaise Roast leg of lamb Corn à la Marie Potato croquettes Lima beans in butter Chicory and romaine salad Vanilla ice cream Lady cake Demi tasse =Baked oysters, Gruyère.= Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons. =Mirlitons au rhum.= Beat until very light, six eggs, six ounces of powdered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter. Pour into tartalette moulds, that have been lined with very thin dough. Dust the tops with powdered sugar, and bake in a rather hot oven. Glace the tops with thin icing flavored with rhum. =Potage Ruffo.= Mix one quart of purée of tomato soup with one pint of consommé, add one-half pound of macaroni that has been boiled in salted water, and cut in pieces one-half inch long. Serve grated cheese separate. =Corn à la Marie.= Put two ounces of butter and two peeled and quartered tomatoes in a casserole, and simmer for five minutes. Then add the corn cut from six boiled ears, season with salt, pepper, and a pinch of sugar, and simmer for five minutes. =Lady cake.= One pound of sugar, three-quarters of a pound of sweet butter, one pound of flour, two ounces of corn starch, half a teaspoonful of baking powder, the whites of sixteen eggs, and rose flavoring. Mix the sugar with the butter and half of the whites of eggs. Mix the flour, corn starch and baking powder together, and add it to the first mixture. Beat the remainder of the whites of eggs until very hard, and add them to the preceding. Add the rose flavoring, mix lightly, put in mould and bake in the same manner as pound cake. SEPTEMBER 5 BREAKFAST Orange marmalade Poached eggs with bacon Rolls Coffee LUNCHEON Grapefruit with chestnuts Eggs Mollet, Auben Lamb hash, Sam Ward Escaloped tomatoes Sierra cheese with crackers Coffee DINNER Blue Point oysters on half shell Consommé federal Salted Brazil nuts Boiled Lake Tahoe trout, Hollandaise Potatoes, nature Sweetbreads braisé, Georginette Roast chicken New beets, Californienne Baked kohl rabi Hearts of lettuce, egg dressing Lemon water ice Lady fingers Demi tasse =Eggs Mollet, Auben.= Make four croustades, lay an egg Mollet in each, and pour a little sauce Italienne over them. =Lamb hash, Sam Ward.= Put two ounces of butter and one chopped onion in a casserole and simmer until yellow. Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour. Then dish up and sprinkle with chopped parsley. =Escaloped tomatoes.= Drain into a bowl the juice from canned tomatoes. Butter a baking dish, cover the bottom with à layer of the tomatoes, add bits of butter, season with salt and pepper, and sprinkle with fresh bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in order, until the dish is full. Then add the tomato juice, sprinkle some crumbs on top, and bake in oven for twenty minutes. Serve in same dish. =Consommé federal.= Make a consommé royal, season with a little Cayenne pepper, and add six thin slices of truffle for each person. =Sweetbreads braisé, Georginette.= Make a purée of sorrel (see vegetable). Add to the purée some sliced canned mushrooms; or fresh mushrooms sauté in butter. Put the sorrel on a platter, lay sweetbreads braisé on top, and pour the gravy around the bottom of the platter. =New beets, Californienne.= Put in a sauté pan two ounces of butter, three cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful of sugar, and some fresh-cooked and peeled, small beets. Simmer for a few minutes. =Baked kohl rabi.= Peel some kohl rabi, slice thin, and boil in salted water. Then arrange in a baking dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and bread crumbs in equal parts, put small bits of butter on top, and bake in oven until brown. SEPTEMBER 6 BREAKFAST Baked pears with cream Broiled salmon bellies with melted butter Plain boiled potatoes Rolls Coffee LUNCHEON Cantaloupe Eggs, Jockey Club Cold chicken and tongue, meat jelly String bean and tomato salad American dairy cheese with crackers Coffee DINNER Macaroni soup, with leeks California ripe olives Fillet of flounder, Chilienne Roast loin of veal, au jus Stuffed egg plant Asparagus tips in cream Cleo potatoes Escarole salad Chocolate éclairs Demi tasse =Eggs, Jockey Club.= Shirred eggs garnished with veal kidneys sauté au Madère. =String bean and tomato salad.= Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley. =Macaroni soup with leeks.= Slice six stalks of leek very thin, and put in casserole with three ounces of butter. Simmer until the leeks are cooked; then add two quarts of bouillon, stock or chicken broth; and bring to a boil. Then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long. Boil again for fifteen minutes, and season with salt and pepper. It is ready to serve when the macaroni is soft. Serve grated cheese separate. =Fillet of flounder, Chilienne.= Put four fillets of flounder in a flat buttered baking dish, season with salt and pepper, lay four parboiled oysters on top of each fillet, and cover all with sauce Créole. Sprinkle with grated cheese and bread crumbs, put small bits of butter on top, and bake in oven for thirty minutes. Serve in the same dish, sprinkled with chopped parsley. =Stuffed egg plant.= Three tablespoonfuls of sweet butter, one-half cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of a cooked chicken chopped very fine, one egg, one-half glass of white wine, one pony of sherry wine, one tablespoonful of flour; and for seasoning use salt and pepper, and a little grated nutmeg, if desired. Cut three egg plants in two lengthwise, and scoop out the centers, leaving the shell a half inch thick. Soak half a cup of bread crumbs in a little stock or bouillon for five minutes; then add the chicken, two spoonfuls of butter, the egg, well beaten, and the chopped centers of the egg plant. Season, fill the egg plant shells, sprinkle with fresh bread crumbs, put small bits of butter on top, set in pan with a spoonful of olive oil, pour in the rest of the bouillon and white wine, and bake in a moderate oven. Serve on hot dishes, with the following sauce. Heat one spoonful of flour with one spoonful of butter, add the sherry wine and a cupful of the broth from the pan in which the egg plant was baked, and cook for five minutes. Pour the sauce around the egg plant. =Asparagus tips in cream.= Make half a pint of cream sauce, and season well. Heat a can of asparagus tips in its own water; drain, lay in a deep vegetable dish, and pour the cream sauce over them. SEPTEMBER 7 BREAKFAST Fresh grapes and apricots Oatmeal with cream Crescents Chocolate with whipped cream LUNCHEON Herring salad, Moscovite Eggs, Germaine Lamb chops sauté, aux fines herbes Peas and shallots in cream Mashed potatoes au gratin Lemon pie, special Coffee DINNER German carrot soup Salami. Green olives. Celery Sand dabs, Gaillard Braised beef, comfortable Green corn Potato croquettes Romaine salad Fancy ice cream Assorted cakes Coffee =Herring salad, Moscovite.= Soak half a dozen salted herrings in cold water for two hours. Then skin them, remove the bones, slice very thin, and place on a china platter. Chop two pickled beets, and place around the herring. Chop separately the whites and yolks of two hard-boiled eggs, and place on top of the herring. Pour the following dressing over all: Put in a bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and a little chopped cloves and parsley. Mix well. =Eggs, Germaine.= Broil four large heads of fresh mushrooms and place them on four small round pieces of toast. Put a poached egg on top of each mushroom; and cover with sauce Colbert, to which has been added a little chopped tarragon. =Lamb chops sauté, aux fines herbes.= Season eight lamb chops with salt and pepper, and fry in melted butter. Then place the chops on a platter. Put two ounces of butter in the frying pan, cook until the butter is brown, and pour over the chops. Sprinkle with chopped parsley, chervil, tarragon, and the juice of a lemon. =Peas and shallots in cream.= Put in a sauté pan one dozen peeled shallots and simmer in two ounces of butter until golden yellow. Then add one quart of shelled peas, one cup of water, a little salt and a pinch of sugar. Then put on the cover and boil until soft. Drain off half of the broth and add one pint of rich cream sauce. Boil again for a few minutes. =German carrot soup.= Grate the red parts of six carrots and put in a casserole with two ounces of butter and one chopped onion. Simmer for twenty minutes. Then add one pint of chicken broth, or veal broth, or any kind of stock; and one bouquet garni. Boil for twenty minutes, then remove the bouquet, and pass the rest through a fine sieve. Put back in casserole, add one pint of cream sauce, bring to a boil, and bind with the yolks of two eggs mixed with one cup of cream. Strain again; and before serving add a quarter of a pound of boiled noodles. Season with salt and a little Cayenne pepper. =Sand dabs, Gaillard.= Season four sand dabs with salt and pepper, put in a buttered pan, lay four raw oysters on top of each fish, add one-half glass of white wine, cover with buttered paper, and cook in oven for ten minutes. Then remove the paper and pour one pint of cream sauce over the fish. Sprinkle with two chopped hard-boiled eggs, put a few bits of butter on top, and bake in oven until brown. =Braised beef, comfortable.= Braise the beef, as described elsewhere. Add to the sauce one can of sliced mushrooms. Garnish the beef with a timbale of spinach for each person. SEPTEMBER 8 BREAKFAST Sliced peaches with cream Picked-up codfish in cream Rolls Coffee LUNCHEON Cold consommé, in cups Cold braised beef, meat jelly Cole slaw Omelette Célestine Demi tasse DINNER Mutton broth, Kitchener Radishes Oysters, Newburg Fried chicken, Savoy Canned corn fritters Egg plant in casserole Lettuce salad French pastry Coffee =Omelette Célestine.= Prepare an omelet, and before turning on platter fill with a little currant jelly. Sprinkle with powdered sugar, and burn with a hot iron. Cut some lady fingers in two, mix with a little sweetened whipped cream, and place at one end of the omelet. At the other end place some macaroons mixed with sweetened whipped cream. =Mutton soup, Kitchener.= Put in a casserole three pounds of shin of beef, and a rack of lamb consisting of about six chops. Cover with about a gallon of water, add a little salt, bring to a boil, and skim. Then add two carrots, two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoonful of whole black peppers tied in cheese cloth, and one-half pound of large barley. Boil slowly. When the lamb is done remove, cut the chops apart and lay in soup tureen. When the vegetables are done remove the bouquet and the pepper bag; and cut the leeks, celery, carrots and turnips in small squares. Continue boiling the beef and barley until soft. Then remove the beef, which may be used the following day for an entrée dish if desired. Add to the soup two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables. Test for seasoning; and pour over the chops in the tureen. Sprinkle with chopped parsley. =Oysters, Newburg.= Put two dozen oysters, with their juice, in a pan. Bring to a boil, drain off the broth, add one cup of cream sauce, boil once, then bind with the yolks of four eggs mixed with one-half cup of cream. Season with a little salt and Cayenne pepper, let come nearly to a boil, and add one-half glass of sherry wine. Serve in a chafing dish. =Fried chicken, Savoy.= Joint two small frying chickens, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming hot melted butter. When done pour a cupful of tomato sauce on a platter, lay the chicken on it, and garnish with asparagus tips à la Hollandaise. =Canned corn fritters.= One tablespoonful of melted butter, one can of crushed corn, one cupful of flour, one teaspoonful of baking powder, three tablespoonfuls of milk, and salt and white pepper to taste. Put all in a bowl and mix well. Drop on a hot buttered griddle in spoonfuls, and brown on both sides. Can be made with fresh corn if desired. Serve with roast or fried chicken. =Egg plant in casserole.= Slice very thin, one large, or two small, egg plants, three small onions, one clove of garlic, three tomatoes, and one green pepper. Arrange alternately in a buttered casserole, season with salt and pepper, pour four tablespoonfuls of melted butter over all, cover, and cook with a slow fire. Serve hot or cold. SEPTEMBER 9 BREAKFAST Fresh strawberries with cream Boiled eggs Buttered toast Oolong tea LUNCHEON Poached eggs, Florentine Tripe étuvé, bonne femme Bischwiller potatoes Alligator pear salad Roquefort cheese with crackers Coffee DINNER Oysters on half shell Consommé Portugaise California ripe olives Salmon steak, Colbert Noisettes of lamb, Ducale Asparagus Hollandaise York potatoes Dandelion salad, egg dressing Wine jelly with apricots Silver cake Coffee =Poached eggs, Florentine.= Cut a can of pimentos in strips their full length and about one-quarter inch wide. Heat in a sauté pan with a little butter, and seasoned with salt and pepper. Lay them on a platter, crosswise, and place six poached eggs on top. Pour Madeira sauce around them. =Tripe étuvé, bonne femme.= Cut two pounds of cooked tripe in strips about one-half inch wide and three inches long. Put two ounces of butter and two chopped onions in a casserole, and simmer until done. Then add spoonful of flour, and heat through. Then one glass of white wine, one pint of stock, and the tripe. Season with salt and fresh-ground pepper, add a bouquet garni, cover the casserole, and cook in oven for one hour. When the tripe is done remove the bouquet, and add some fresh-chopped parsley. =Bischwiller potatoes.= Cut two pounds of peeled potatoes lengthwise, in eight pieces each. Put in casserole and cover with cold water, add a little salt, and boil. When done drain off the water and put the potatoes on a long platter. Fry until crisp two sliced onions in two ounces of butter. Pour the butter and onions over the potatoes. Sprinkle with chopped parsley. =Consommé Portugaise.= Peel four tomatoes, cut in two, squeeze out the water, and cut in small dices. Bring three pints of consommé to a boil, add the tomatoes and one cup of boiled rice. Canned tomatoes may be used if desired. =Salmon steak, Colbert.= Cut two slices of salmon about one inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in frying pan with hot melted butter. When done place on a platter, on a napkin, and garnish with fried parsley and quartered lemons. Serve sauce Colbert separate. =Noisettes of lamb, Ducale.= Season four noisettes of lamb with salt and pepper, and fry in sauté pan with one spoonful of butter. When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in butter. Pour sauce Madère over the noisettes. =Silver cake.= Ten ounces of sugar, six ounces of butter, the whites of six eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce of baking powder. Mix well the sugar and the butter, and then stir in the whites of eggs and milk. Add the flour with the baking powder mixed in, and the rind of one lemon. Mix the whole lightly, and bake in the same manner as pound cake. SEPTEMBER 10 BREAKFAST Sliced nectarines with cream Broiled salt mackerel Baked potatoes Rolls Coffee LUNCHEON Casawba melon Eggs Chambery Ragout à la Deutsch German apple cake Iced tea DINNER Cream of farina, lié Sweet pickles. Salted almonds Fillet of sole, Pondichery Veal chops, Montgolfier English spinach Duchesse potatoes Escarole and chicory salad Rice darioles Demi tasse =Eggs Chambery.= Make a purée of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madère). =Cream of farina, lié.= Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt and pepper; and boil again. Then pass through a sieve, put back in the casserole, and bind with the yolks of two eggs mixed with à large cup of cream. Strain again. =Fillet of sole, Pondichery.= Cut four fillets of sole, season with salt and pepper, place in a buttered sauté pan, add one-half glass of white wine and one-half cup of fish broth. Cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter. Make a sauce as follows: Heat two ounces of butter in a casserole, add one heaping spoonful of flour and heat through. Then add the broth from the fillet of sole, and an additional cup of broth; one spoonful of curry powder, and a cup of tomato sauce. Season with salt and pepper, boil for a few minutes, and strain over the fish. =Veal chops, Montgolfier.= Season four veal chops with salt and pepper, and place in a sauté pan with two ounces of butter and an onion cut in four. Sauté until the onion and chops are golden yellow. Then place the chops on a platter. In the sauté pan put one-half spoonful of flour, and simmer; then add one cup of broth or stock, and boil for a few minutes. Cut a stalk of celery in small squares, and parboil in salted water for ten minutes. Then drain off the water, and add the celery to the sauce from the chops; and boil for ten minutes. Then add the chops, and simmer for ten minutes. Remove the chops to the platter, and season the sauce well with salt and pepper. Add one ounce of sweet butter and some chopped parsley, and pour over the chops. =Rice darioles.= Cook one-quarter pound of rice in one quart of milk; with one-half split vanilla bean. When cooked add one-quarter pound of sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one dozen dariole moulds with thin dough, cover the bottoms with a little apricot marmalade, and fill with the rice. Put a small piece of butter on top of each, and bake in oven. Serve with apricot sauce. SEPTEMBER 11 BREAKFAST Baked apples with cream Scrambled eggs, with lobster Rolls Coffee LUNCHEON Eggs Molière Frogs' legs, Greenway Cold squab Sliced grapefruit and lettuce salad Stilton cheese with crackers Demi tasse DINNER Consommé with noodles California ripe olives Boiled salmon, sauce Maximilienne Potatoes, nature Filet mignon, Du Barry Chiffonnade salad Pancakes with raspberry syrup Coffee =Eggs Molière.= Cut off the tops from four medium tomatoes, scoop out the insides, season with salt and pepper, lay an egg Mollet in each, and fill to the top with cream sauce to which has been added a few slices of mushrooms and truffles. Sprinkle with bread crumbs, and bake in hot oven until brown on top. =Frogs' legs, Greenway.= Heat two ounces of butter in a sauté pan; then add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper. Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again; then add a half glass of white wine and one large cup of chicken broth, and simmer for five minutes. Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley. Serve in chafing dish. =Sauce Maximilienne.= Add some chopped truffles to lobster sauce. =Filet mignon, Du Barry.= Broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower; and with a sauce Madère to which has been added some sliced canned French mushrooms. =Pancakes with raspberry syrup.= Make a French pancake dough or batter. Cook small individual flat pancakes, place in a buttered chafing dish, and pour a little raspberry syrup over each in turn. Serve in the chafing dish. =Scrambled eggs, with lobster.= Cut the tail of a boiled lobster in small squares, put in a sauté pan with two ounces of butter, season with salt and pepper, and simmer for a few minutes. Then add twelve beaten eggs, one-half cup of cream, and one ounce of sweet butter. Season with salt and pepper, and scramble in the usual manner. SEPTEMBER 12 BREAKFAST Sliced oranges Broiled Alaska black cod Baked potatoes Rolls Chocolate with whipped cream LUNCHEON Egg salad Broiled sweetbreads on toast Purée of Lima beans Fried egg plant Royal cake Iced tea DINNER Blue Points, mignonette Purée of peas, with noodles Celery. Pim olas Planked striped bass Roast chicken Young artichokes, en cocotte Baked sweet potatoes with sugar Cold asparagus, mayonnaise Fancy ice cream Alsatian wafers Demi tasse =Egg salad.= Boil one dozen eggs eight minutes, remove the shells, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh-ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley. =Royal cake.= Bake a French sponge cake (which see), cut into four layers, and fill between with royal butter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal butter. Decorate around the top of the cake with candied fruits. =Royal butter.= The yolks of four hard-boiled eggs, six ounces of sweet butter, one-quarter pound of powdered sugar, and one teaspoonful of orange flower water. Crush and work the yolks smooth in a bowl, stir in the butter, sugar and flavoring, and mix well. Allow it to become very cold; pass it through a fine sieve and it will come out like vermicelli. Use it for cake filling and cake decorations. =Purée of peas with noodles.= Make a purée of pea soup, and to each quart add three ounces of boiled noodles. =Young artichokes, en cocotte.= Select very small California artichokes, trim them, and put in an earthen cocotte dish with one spoonful of hot olive oil, season with salt and pepper, cover, and cook slowly for about twenty-five minutes. Then add to each dozen artichokes one small can of American peas, and one head of lettuce salad sliced very thin. Cover again, and cook in oven for about twenty minutes more. =Baked sweet potatoes, with sugar.= Boil half a dozen sweet potatoes until nearly done; cut in half, or in thick slices; lay in a buttered baking dish, spread with butter, sprinkle with a spoonful of brown sugar, season with salt and pepper, add one spoonful of hot water, set in oven and finish cooking, basting often until brown. SEPTEMBER 13 BREAKFAST Baked bananas Boiled eggs Dry toast Coffee LUNCHEON Grapefruit with cherries Scrambled eggs, Nantaise Deviled ham Purée of salad York potatoes Roquefort sandwiches Coffee DINNER Consommé Napier Radishes, Antipasto Oysters Mornay Roast leg of lamb Stewed onions Scalloped pumpkin and rice Sybil potatoes Endives salad Roman punch Macaroons Demi tasse =Scrambled eggs, Nantaise.= Split some sardines and lay on four pieces of buttered toast. Cook the scrambled eggs, and pour over the sardines. =Deviled ham.= Slice some boiled or raw ham, spread with French and English mustard mixed, roll in fresh bread crumbs, and broil. Then place on platter, and serve with sauce diable, tomato sauce, or sauce Colbert. Garnish the platter with watercress and quartered lemons. =York potatoes.= Add some boiled ham cut in small squares to Duchesse potatoes. =Consommé Napier.= Add to boiling consommé a marrow bone cut as thin as your butcher can cut it with a saw. Serve at once. =Oysters Mornay.= Parboil two dozen oysters in their own juice, then place them on a flat buttered baking dish, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. =Stewed onions.= Peel some small white onions, and boil in salted water until tender. Then drain, and turn into a hot vegetable dish. Melt two tablespoonfuls of butter in a sauce pan, stir in one tablespoonful of flour, mix well, add one-half pint of boiling milk, season with salt and pepper, boil for five minutes, and pour over the onions. =Scalloped pumpkin and rice.= Use a buttered fireproof dish. Put in a layer of stewed pumpkin, cover with à layer of boiled rice, then a spoonful of cream sauce, and continue in this order until the dish is nearly full. Sprinkle with bread crumbs, put small bits of butter on top, and bake in oven until brown. =Stewed pumpkin.= Peel the pumpkin, cut in one-inch squares, place in a well-buttered casserole, season with salt and pepper, put small pieces of butter on top, add one spoonful of broth, cover, and bake in oven for thirty minutes. Serve in a vegetable dish, sprinkled with chopped parsley. SEPTEMBER 14 BREAKFAST Fresh strawberries with cream Boiled salt mackerel, with melted butter Boiled potatoes Rolls Coffee LUNCHEON Stuffed eggs, Epicure Salisbury steak, Stanley Spanish beans Watercress salad Wine jelly with peaches Lady fingers Demi tasse DINNER Toke Point oysters, mignonette Cream of tomatoes Ripe California olives Sand dabs, meunière Roast duckling, apple sauce Corn oysters Green peas Baked sweet potatoes Lettuce salad French pastry Demi tasse =Stuffed eggs, Epicure.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Mix the yolks with one spoonful of purée de foie gras, and the chopped breast of a boiled chicken. Season with salt and pepper, pass through a fine sieve, put in bowl, add two ounces of sweet butter, mix well, and fill the eggs. Serve on lettuce leaves. =Salisbury steak, Stanley.= Pass two pounds of raw beef through a fine meat grinder, season with salt and pepper and add a cup of thick cream. Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil, and broil. Place on a platter. Split some bananas, roll in flour, fry in butter, and lay two pieces on top of each steak. Pour horseradish sauce around the steaks. =Spanish beans.= One pint of red kidney beans, one pint of tomatoes, one onion chopped fine, one clove of garlic, one tablespoonful of oil, one-half pound of bacon or pork, one-half pound of beef cut in dices, one tablespoonful of powdered Spanish pepper, and a little salt and pepper. Soak the beans over night, parboil, and drain. Add the tomatoes, onion, garlic, meat, etc., season with salt and pepper, and pour in enough water to keep it from being too sticky, or thick. Cook slowly all day, or until the meat is tender, and the beans thoroughly cooked. About half an hour before serving add the Spanish pepper, and a tablespoonful of corn meal. The cooking may be finished in a fireproof dish, in the oven, if preferred. =Wine jelly with apricots.= Fill some individual moulds, or glasses, half full of liquid jelly, place in the center of each one-half of a canned, or fully ripe, apricot; and place in ice box to set. When firm, fill to the tops with more jelly, and again set in ice box until ready to use. =Wine jelly with peaches.= Prepare in the same manner as above. =Wine jelly with any kind of berries.= Prepare in the same manner as above, using selected ripe berries of any kind. =Corn oysters.= Mix well together two cupfuls of grated green corn, one beaten egg, one cup of flour, and a little salt and pepper. Drop from a spoon into very hot fat, in a frying pan. Serve on a napkin. SEPTEMBER 15 BREAKFAST Fresh raspberries with cream Oatmeal Pulled bread Crescents Chocolate LUNCHEON Hors d'oeuvres, assorted Omelette Bayonnaise Paprika schnitzel with spaetzle Swiss cheese with crackers Pears Coffee DINNER Consommé with stuffed cabbage Sardines Fillet of sole, Meissonier English mutton chops Broiled fresh mushrooms Colache (vegetable) Rissolée potatoes Escarole salad Fancy ice cream Assorted cakes Coffee =Omelette Bayonnaise.= For four persons, take the bottoms of two boiled artichokes and cut in squares. Add one-half can of French mushrooms, sliced. Mix with a very little tomato sauce. Make the omelet, and before turning over on the platter fill with the above preparation. Make four fillets of anchovies on top of the omelet, and pour Béarnaise sauce around it. =Pulled bread.= Take à large loaf of fresh bread and remove the inside, pulling it into large flakes. Put the flakes on a baking pan and bake in a moderate oven until crisp and brown. =Consommé with stuffed cabbage.= Add to hot consommé one small stuffed cabbage to each person. =Stuffed cabbage.= May be made any size, using the whole cabbage; or as small around as a silver half dollar, for garnishing. Parboil a whole cabbage; or some leaves only. Make a stuffing as follows: Soak two rolls in milk for ten minutes, then squeeze out, and chop fine. Add one onion, chopped and fried in butter; one pound of sausage meat; a whole raw egg, and some chopped parsley, chervil and chives. Season with salt and pepper, and mix well. Fill the whole head of cabbage if desired. Or, take two leaves and season with salt and pepper, put a spoonful of the stuffing in the center, and fold the leaves in the form of a ball. Place the stuffed cabbage in a buttered pan with a sliced carrot and onion, a bay leaf and a clove. Cover with bouillon, put a buttered paper over the top of the pan, and cook in the oven until the cabbage is soft. If served as a vegetable serve a brown meat gravy, or sauce Madère, or tomato sauce. =Fillet of sole, Meissonier.= Trim four fillets of sole, fold them in half, season with salt and pepper, lay in buttered sauté pan, add one-half glass of white wine and one-half cup of fish broth, cover with buttered paper, and cook in oven for ten minutes. Put the fillets on a platter and cover with the following sauce: Cut a carrot and a turnip in very small dices, like brunoise, and put in a casserole with one ounce of butter. Cover the casserole, and simmer for twenty minutes or over, but be careful that it does not burn. Put two ounces of butter in another casserole, add a spoonful of flour and the broth from the cooked sole. If too thick add a little fish stock. Boil for five minutes, bind with the yolks of two eggs mixed with half a cup of cream, strain, and add the carrots and turnips, from which the butter has been drained. Season well. =Colache (vegetable).= Pare three good-sized summer squash, and cut in small squares; three peeled and quartered tomatoes, and the corn cut from four ears. Put two ounces of butter in a casserole with one chopped onion, and simmer until the onion is yellow. Then add the squash, corn and tomatoes, and steam slowly for about three-quarters of an hour. Season with salt and pepper. SEPTEMBER 16 BREAKFAST Sliced peaches with cream Ham and eggs Rolls Coffee LUNCHEON Cantaloupe Broiled oysters with bacon Pig's knuckles and sauerkraut Boiled potatoes Assorted cheese with crackers Coffee DINNER Ditalini soup, à la royal Pickles. Ripe California olives Sand dabs, Carnot Larded tenderloin of beef, Sigurd Lettuce braisé Cold asparagus, mayonnaise Black cake Compote of apricots. Coffee =Broiled oysters with bacon.= Drain the juice from two dozen large oysters, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, place in a thin-wired special oyster broiler, sprinkle with olive oil, and broil. When done, place on four pieces of buttered toast, put a spoonful of maître d'hôtel butter on top, and two strips of broiled bacon on top of all. Serve with lemons cut in half, and parsley in branches. =Pig's knuckles and sauerkraut.= If fresh pig's knuckles are used salt must be added to the water; with salted knuckles it is unnecessary. Put the knuckles in a kettle filled with cold water, and bring to a boil. Skim, then add one onion, one carrot, one leek, one branch of celery, and a bouquet garni. Boil slowly until soft. Place on a platter and garnish with sauerkraut. =Ditalini soup à la royal.= Ditalini is a species of macaroni, prepared in small pieces. Bring two quarts of chicken broth to a boil, add one-half pound of ditalini, and boil until the paste is soft. Then bind the soup with the yolks of three eggs mixed with half a pint of cream. Season well with salt and pepper, and serve at once. Serve grated cheese separate. =Sand dabs, Carnot.= Place four cleaned and well seasoned sand dabs in a buttered pan, add one-half glass of white wine and one-half cup of fish stock; cover, and cook. When done place on a platter and pour a white wine sauce over the fish. Garnish with small patties filled with oyster crabs. =Oyster crab patties.= Wash one-half pint of oyster crabs, and drain well. Put the crabs in a sauté pan with one ounce of butter, season with salt and pepper, and toss over the fire for five minutes. Then add a pony of sherry wine, and simmer for two minutes. Then add one-half cup of cream sauce, or white wine sauce, and fill the patties. Serve hot. For garnishing fish, make very small patties. If served as a fish course, serve on a platter garnished with parsley in branches. =Larded tenderloin of beef, Sigurd.= Roast à larded tenderloin of beef, place on a platter, and garnish one side with stuffed tomatoes Créole; and the other side with potato croquettes. Serve sauce Périgueux separate. =Black cake (Christmas cake).= One pound of butter, one pound of sugar, one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants, one pound of citron, two pounds of seeded raisins, one-half pound of orange-peel, one-quarter pound of molasses, one-half ounce of powdered cloves, one-half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the rind and juice of two lemons. Mix thoroughly and bake. SEPTEMBER 17 BREAKFAST Stewed prunes Boiled eggs Buttered toast English breakfast tea LUNCHEON Cold consommé in cups Poached eggs, Dauphine Broiled squab on toast Sauté potatoes Lorenzo salad Camembert cheese with crackers Kalte Schahle DINNER California oysters on half shell Cream of corn and onions Queen olives. Radishes Boiled salmon, Badu-Cah Parisian potatoes with parsley Roast turkey, cranberry sauce Corn fritters, Susan Jones Peas. Endives salad Vanilla ice cream Seed biscuits Demi tasse =Poached eggs, Dauphine.= Lay some poached eggs on toast and garnish with asparagus tips. Pour over the eggs some sauce Madère, to which has been added some sliced French mushrooms. =Lorenzo salad.= Cut some pears in squares, and add equal parts of watercress and lettuce. Season with French dressing to which has been added two spoonfuls of chutney sauce. =Kalte Schahle.= This is a German summer drink, and is made as follows: Put in a pitcher à large piece of ice, and then add three large glasses of beer, two large glasses of lemonade made with very little sugar, two spoonfuls of small raisins, and three spoonfuls of grated pumpernickel. =Cream of corn and onions.= Heat two ounces of butter in a casserole; then add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and six grated ears of corn. Season with salt and pepper, and boil for one hour. Then add one pint of milk, and boil again. Strain through a fine sieve, put back in casserole, add one-half pint of sweet cream, bring nearly to a boil, and add two ounces of butter. When the butter is melted, serve. =Boiled salmon, Badu-Cah.= Cut two slices of salmon about one inch thick, and put in pot in cold water; add half of a sliced onion, half of a carrot, one bouquet garni, one-half spoonful of salt, and one wineglassful of vinegar. Boil slowly for twenty minutes. Serve on a platter, on a napkin, garnished with two lemons cut in half, and parsley in branches. Serve separate, lobster sauce to which has been added two spoonfuls of capers. =Lobster sauce.= Make two pints of white wine sauce, and whip into it two large spoonfuls of lobster butter. Season with salt and Cayenne pepper. Strain, and add half a cupful of lobster cut in small dices. For Badu-Cah, omit the lobster. =Cranberry sauce.= Boil one-half gallon of ripe cranberries with one-quart of water. Boil until soft, strain, add one and one-half pounds of sugar, and boil for five minutes. Pour in moulds, and serve cold. This sauce may be made without straining if desired. =Corn fritters, Susan Jones.= One pint of grated corn, half a teacupful of milk, half a teacupful of flour, a small teaspoonful of baking powder, a tablespoonful of melted butter, two eggs, one teaspoonful of salt, and a little pepper. Mix, and drop from a spoon into hot fat, and fry. =Seed biscuits.= Four ounces each of sugar and butter, one pound of flour, three eggs, half ounce of caraway seeds, and lemon flavoring. Mix to a dough, roll out about one-quarter inch thick, cut in round shapes, wash the tops with beaten eggs, and bake in a medium oven. SEPTEMBER 18 BREAKFAST Baked bananas Codfish in cream Baked potatoes Rolls Coffee LUNCHEON Cantaloupe Eggs, Isabella Mixed grill, special Escarole salad Petaluma cream cheese with crackers Coffee DINNER Consommé printanier royal California ripe olives Écrevisses en buisson Boiled leg of mutton, caper sauce Mashed turnips Steamboat fried potatoes Lettuce and grapefruit salad Orange soufflé glacé, St. Francis Tango cake Demi tasse =Baked bananas.= Peel six bananas and cut them in half, lengthwise. Lay in a pan close together. Mix a little powdered cinnamon with some sugar, and spread over the bananas. Put some small bits of butter on top, and bake for twenty minutes. While baking, baste a couple of times with a little syrup. Serve with its own juice. =Orange soufflé glacé, St. Francis.= Take six nice oranges and cut off the tops. Take out the insides. Put some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc., in the bottom of the orange shell, and fill about one-third full. Add one-third of vanilla ice cream, and finally finish with a meringue made of the whites of three eggs, six ounces of sugar, and the grated rind of an orange. Dust some powdered sugar on top, and bake in a very hot oven until brown. =Eggs, Isabella.= Put some thick Créole sauce on a platter, lay four poached eggs on top, and cover with a little cream sauce. =Petaluma cream cheese.= This cheese is a specialty of Petaluma, California. Serve plain; or mixed with salt, pepper, chopped chives, and caraway seeds. Or serve with powdered sugar and cream, separate. =Tango cake.= One-quarter pound of burnt almonds, powdered very fine, one-quarter pound of melted butter, three-quarters of a pound of sugar, two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the grated rind of one lemon, the yolks of seven eggs, three whole eggs, the whites of seven eggs beaten very hard, and one pony of rum. Beat the eggs and yolks with the sugar until light; then add the almonds, chocolate, crumbs and lemon rind, and mix well. Add the rum and melted butter; and finally the whites of eggs, mixing lightly. Line a ring mould with very thin tartelette dough, cover the bottom with apricot jam, and then fill with the above preparation. Bake in a warm (not hot), oven. When done, glace with icing flavored with rum. While the icing is still soft sprinkle with assorted colored nonpareil seeds. These seeds may be obtained of grocers dealing in fancy groceries. =Steamboat fried potatoes.= Peel three fresh-boiled potatoes, and cut crosswise in pieces one and one-half inches thick. Fry in a pan with half butter and half chicken fat. Season with salt and pepper, and cook until golden yellow. SEPTEMBER 19 BREAKFAST Stewed pears with claret Oatmeal and cream Dry toast Oolong tea LUNCHEON Shrimp salad, Anastine Shirred eggs, Imperial Breast of squab, au jus Peas Chocolate cream pie Coffee DINNER Oysters on half shell Potage Carpure Dill pickles. Lyon sausage Sand dabs, sauté meunière Roast chicken Cauliflower Hollandaise Potatoes au gratin Endives salad Coffee ice cream Anise toast Demi tasse =Stewed pears with claret.= Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook in oven for about two hours. Serve cold. =Shrimp salad, Anastine.= Six shallots, one-half stalk of celery, one-half can of pimentos, and some parsley. Chop all very fine, and put in salad bowl with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad bowl, with leaves of lettuce around the sides; and with hard-boiled eggs cut in four. =Shirred eggs, Imperial.= Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper. Then place the liver in a buttered shirred egg dish, break eggs on top, season with salt and pepper, and cook until the eggs are done. =Breast of squab, au jus.= Cut the breasts from four large squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté pan, add the breasts, and fry for ten minutes. Place the breasts on a platter, and put in the pan one spoonful of meat extract and one-half cup of stock. Season with salt and pepper, reduce one-half by boiling, and pour over the squab. Sprinkle with chopped parsley. =Chocolate cream pie.= One quart of milk, the yolks of eight eggs, one-half pound of sugar, two ounces of corn starch, two ounces of powdered cocoa, and one ounce of butter. Dissolve the corn starch in a little milk, and stir into the yolks of eggs. Put the milk on the fire, add the sugar, cocoa, and butter, and bring to a boil. Then pour it into the yolks and corn starch, and set back on the stove until it thickens. Have a pie crust already baked, fill it with this cream, decorate the top with meringue, and set it in the oven to brown the top. Serve cold. The above will make about two pies. =Potage Carpure.= Slice a head of lettuce very fine, wash, and drain well. Then put in a casserole with two ounces of butter, cover, and simmer for ten minutes. Then add chicken broth, or clear veal or beef broth (three pints), season with salt and pepper, and boil slowly for about fifteen minutes. Bind with the yolks of three eggs mixed with half a pint of cream. Serve with bread sliced thin, and dried in the oven, like toast. =Anise toast.= One-half pound of sugar, four whole eggs, the yolks of two eggs, one-half ounce of anise seed, one-half pound of flour, and lemon flavoring. Beat the eggs, yolks and sugar over the fire until light; then remove and continue beating until cold. Add the flour, seeds, and flavor; dress on a buttered pan in long strips, and bake. When cold cut in slices, and toast in the same manner as zwieback. SEPTEMBER 20 BREAKFAST Strawberries with cream Broiled salt mackerel Boiled potatoes Rolls Coffee LUNCHEON Eggs, Derby Cold chicken, Isabella Compote of peaches Devil cake Demi tasse DINNER Consommé Chartreuse. Queen olives Terrapin sauté au beurre Roast lamb, mint sauce Timbale of spinach Potatoes, Hollandaise Lettuce and grapefruit salad Vanilla ice cream Baisés (chocolate drops) Coffee =Eggs, Derby.= Cut a can of goose liver au natural in slices one-half inch thick, season with salt and pepper, roll in flour, and fry in butter. Place on a platter, put a poached egg on top of each slice, and pour sauce Madère, to which has been added sliced mushrooms, over the eggs. =Cold chicken, Isabella.= Boil a fat chicken. When cold, slice the breast very thin. Make a pint of mayonnaise, and add a spoonful of paprika to it. Mix a cup of cold boiled rice with one spoonful of the mayonnaise, season with salt, and place in the center of a china platter. Lay the breast of chicken on top, and pour the rest of the sauce over all. Lay a few leaves of tarragon crosswise on top. At each end of the platter place two bouquets of asparagus tips. Sprinkle with finely chopped chervil. =Baisés (chocolate drops).= One pound of sugar (half powdered and half icing), the whites of three eggs, two ounces of chocolate, and vanilla flavoring. Dissolve the chocolate, and stir into the sugar and whites of eggs, over the fire, until all is melted and smooth; but do not let it come to a boil. Dress on a buttered pan, like peppermint drops. Allow to dry out for a few hours, and bake in a moderate oven. =Devil cake.= One-half pound of almond paste, one-half pound of sugar, one-half pound of butter, four ounces of grated chocolate, twelve yolks and twelve whites of eggs, and four ounces of flour. Cream the sugar with the butter, and work in the yolks. Rub the almond paste smooth with four of the whites of eggs, and add, with the grated chocolate, to the sugar, butter and yolks. Beat the rest of the whites of eggs very hard and stiff, and add them to the mixture, with the flour. Fill a buttered cake mould, and bake. Allow to become cool; then cut into three layers, and fill between with chocolate filling. Glace the top with very dark chocolate frosting. =Consommé Chartreuse.= Boil one cup of chestnuts in salted water until tender. Then drain off the water, and pass the chestnuts through a fine sieve. When the chestnuts are cold put in a bowl, add four whole eggs, and one pint of lukewarm consommé; season with salt and pepper; mix well; put in buttered timbale moulds, set them in bain-marie, and boil for twenty minutes, when they will set like custard when cold. Turn out of moulds, and cut in slices one-eighth inch thick. Serve in hot consommé. =Terrapin au beurre.= Boil two terrapin (see index), cut up; season with salt, pepper and a little paprika and celery salt. Heat three ounces of butter in a pan, add the terrapin, and toss for about ten minutes. Put the terrapin in a chafing dish, add to the pan two ounces of butter, cook till brown, and pour over the terrapin. Sprinkle a pony of dry sherry wine over all, cover the dish, and allow to stand for a few minutes before serving. SEPTEMBER 21 BREAKFAST Sliced pineapple Hominy with cream Crescents Russian caravan tea LUNCHEON Canapé Riga Consommé in cups Chicken hash, with poached eggs Roquefort cheese with crackers Coffee DINNER Oysters on half shell Bean and cabbage soup Celery Fillet of Tahoe trout, au vin blanc Roast loin of pork, apple sauce Sweet potatoes sauté Artichokes, Hollandaise Green corn Waldorf salad Cold chocolate pudding Coffee =Bean and cabbage soup.= Soak two pounds of white beans in water over night. Put in a vessel two pounds of salt pork, three pounds of shin of beef, two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil, and skim well. Add the beans, and boil for an hour. Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic. Boil slowly for two hours, then remove the pork, beef, carrot, onion and bouquet garni. Season to taste with salt and pepper, and add a little chopped parsley. =Cold chocolate pudding.= One pint of cream, one-half pint of milk, the yolks of four eggs, six ounces of sugar, three ounces of chocolate, one-half ounce of gelatine, and a little vanilla flavoring. Soak the gelatine in a little cold water. Dissolve the chocolate and sugar on the fire; then add the yolks and milk, and stir until it thickens, but do not let it come to a boil. Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted. Then strain, and cool. Whip the cream until stiff, mix with the foregoing, and immediately pour into pudding moulds. Set in the ice box to harden. Serve with cold chocolate sauce. =Cold chocolate sauce.= Three-quarters of a pound of sugar, one-half pound of water, and four ounces of powdered chocolate. Bring the water to a boil, and dissolve the chocolate and sugar in it. Bring to a boil again; take off the fire, and allow to become cool. Serve with bavarois, puddings, blanc mange, ice creams, etc. =Italian wine sauce, for puddings.= Two ounces of sago, one-half pint of water, one-half pint of claret, one-quarter pound of sugar, the juice of an orange, and a pony of rum. Soak the sago in the water for over an hour; then boil until clear. Then add the claret, sugar, and orange juice, and continue on fire until it thickens. Then add the rum. Serve with corn meal, sago, tapioca, or rice pudding. SEPTEMBER 22 BREAKFAST Baked apples with cream Plain scrambled eggs Dry toast Coffee LUNCHEON Cantaloupe Pompano en papillote Broiled sweetbreads on toast Succotash Soufflée potatoes French pastry Demi tasse DINNER California oyster cocktail Consommé Trianon Ripe olives Fried eels, sauce rémoulade Breast of chicken with figs Artichokes, sauce Italienne Broiled fresh mushrooms Potatoes à la Reine Romaine salad, Roquefort dressing Biscuit glacé, St. Francis Alsatian wafers Coffee =Consommé Trianon.= Cut some green, red, and natural royal in triangle shapes, and serve in hot consommé. =Consommé with green royal.= Mix four eggs with one pint of warm consommé, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consommé. =Consommé with red royal.= Obtain some red coloring from a fancy grocer. Mix the yolks of four eggs with one pint of warm consommé, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consommé. =Fried eels, sauce rémoulade.= Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni. Allow to become cool in its own gravy. Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow. Season with salt, and serve on a platter, on a napkin. Garnish with fried parsley and quartered lemons. Serve sauce rémoulade separate. =Breast of chicken with figs.= Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter. When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consommé, and used instead, if desired. SEPTEMBER 23 BREAKFAST Fresh raspberries with cream Griddle cakes with maple syrup Rolls Coffee LUNCHEON Grapefruit en suprême Eggs Belley Roast loin of pork, apple sauce Fried sweet potatoes Cold artichokes, mayonnaise Camembert cheese with crackers Coffee DINNER Chicken broth, San Remo Celery Oysters, Victor Hugo Small tenderloin steak, Cercle Militaire Peas in cream Pont Neuf potatoes Chiffonnade salad Philadelphia vanilla ice cream Assorted cakes Demi tasse =Eggs Belley.= Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives. =Chicken broth, San Remo.= Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate. =Oysters, Victor Hugo.= Season two dozen oysters on the half shell with salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of butter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same shells. Serve one-half lemon to each person. =Small tenderloin steak, Cercle Militaire.= Season four small tenderloin steaks with salt and pepper, roll in oil, and broil. Broil in the same manner, and at the same time, four whole lamb kidneys. When done place the steaks on a platter with the kidneys on top. Boil four artichokes, remove the leaves, and toss the bottoms in a sauté pan with a little butter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of butter in a sauté pan, add six chopped shallots, when hot add a piece of lemon and a little chopped parsley, and pour over the kidneys and steaks. SEPTEMBER 24 BREAKFAST Orange marmalade Boiled eggs Buttered toast Ceylon tea LUNCHEON Cantaloupe Poached eggs, Mexicaine Broiled pig's feet Lyonnaise potatoes Lettuce salad Meringue Chantilly Demi tasse DINNER Consommé Madrilène Ripe olives. Celery Planked black bass Roast Muscovy duck, apple sauce Artichokes, Barigoule Laurette potatoes Fresh asparagus, Hollandaise Westphalian ham Frozen egg nogg Assorted cakes Coffee =Poached eggs, Mexicaine.= Slice one green pepper, and simmer in butter. Slice one-half can of cèpes, and toss in olive oil over fire. Slice two pimentos; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs on top. =Roast Muscovy duck.= Clean a Muscovy duck, season with salt and pepper, and stuff with a piece of celery and two shallots chopped very fine. Put the duck in a roasting pan with a sliced onion and carrot, add a little water, and put in a hot oven. The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often. When done place the duck on a platter, remove the fat from the pan, add one cup of stock and a spoonful of meat extract, boil for five minutes, and pour over the duck. =Artichokes, Barigoule.= Parboil six artichokes in salted water for two minutes. Then remove the hairy part, between the leaves and the bottoms; and fill with a stuffing made as follows: Simmer twelve chopped shallots in a casserole in two ounces of butter; then add one-half pound of chopped fresh mushrooms, and simmer again for ten minutes. Then add one-half glass of white wine, and boil until nearly dry, but be careful that it does not burn. Then add one-half cup of brown gravy, season with salt and pepper and a little chopped garlic and parsley, and boil for five minutes. Then thicken with the yolks of three raw eggs, and if necessary add a very little fresh bread crumbs. When the artichokes are filled tie a thin slice of salt pork over the tops, lay in a sauté pan, with sliced onions, sliced carrots, a bouquet garni, and one-half pint of bouillon. Cover, set in the oven and cook for about forty-five minutes. If the leaves loosen easily they are done. Serve on a platter with sauce Madère. =Fresh asparagus and Westphalia ham.= Boil some fresh asparagus, and serve with Hollandaise sauce. Serve at the same time raw sliced Westphalian ham. SEPTEMBER 25 BREAKFAST Sliced peaches with cream Breakfast sausages Flannel cakes, maple syrup Rolls Coffee LUNCHEON Oysters, Louis Vogeleier omelet Spring lamb Irish stew with dumplings Camembert and Brie cheese with crackers Coffee DINNER Homemade clam soup Dill pickles. Salted pecans Fillet of sole, Paul Bert Leg of veal, au jus Spinach Mashed potatoes Lettuce salad German apple cake Demi tasse =Oysters, Louis.= Season two dozen oysters on the half shell with salt and pepper, sprinkle with one dozen shallots chopped fine. Put one-half teaspoonful of bread crumbs, mixed with a little paprika, on each oyster. Put a small bit of butter on top of each, and bake in oven for about ten minutes. Serve in the shells, with one-half lemon to each person. =Spring lamb Irish stew with dumplings.= Make an Irish stew (see index), and cook some dumplings in the broth, as given below. =Dumplings, for stews, pot pie, etc.= One quart of flour, three heaping teaspoonfuls of baking powder, one-half teaspoonful of salt, and some sweet milk. Sift the baking powder, salt and flour, four times. Add enough milk to make rather a stiff dough or batter. Drop by spoonfuls into boiling broth. There should be broth enough to cook up around the dumplings, but not enough to cover them. Boil for half an hour, and do not lift the cover until done. =Homemade clam soup.= Put three dozen Little Neck clams with their juice in a sauce pan. Add one pint of cold water, bring to a boil, and skim well. Then add one-half pint of boiling cream and two ounces of butter. When the butter is melted add one cup of broken saltine crackers, and season with salt, pepper, and a little chopped parsley. =Fillet of sole, Paul Bert.= Put four fillets of sole in a buttered pan, season with salt and pepper, add one-half cup of fish stock, and one-half glass of white wine, cover with a buttered paper, and cook for ten minutes. Place fillets on a platter, reduce the stock nearly dry, add one cup of tomato sauce and one cup of Béarnaise sauce, mix well, and strain over the fish. SEPTEMBER 26 BREAKFAST Fresh strawberries with cream Plain poached eggs on toast Rolls Coffee LUNCHEON Pimentos Suédoise Sand dabs, meunière Fried loin of lamb chops, tomato sauce Lima beans with shallots Potato salad Chocolate éclairs Demi tasse DINNER Toke Point oysters Sorrel soup with rice Chow chow Baked lobster, cardinal Ham glacé, champagne sauce Cooked lettuce salad Duchesse potatoes Fruit salad Philadelphia lemon water ice Assorted cakes Coffee =Pimentos Suédoise.= Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley. =Fried loin of lamb chops.= Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter in a sauté pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate. =Lima beans with shallots.= Put one dozen chopped shallots in a casserole with two ounces of butter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper and a little chopped parsley. Boil for ten minutes. =Baked lobster, Cardinal.= Boil four small lobsters. When done, split in two, remove the meat, and save the shells. Put two ounces of butter in a sauté pan, add the lobster meat cut in slices one-half inch thick, season with salt and pepper, and toss over the fire for a few minutes. Then add one-half glass of sherry wine, and reduce until nearly dry. Then add one cup of cream sauce and boil for a few minutes. Then add one spoonful of lobster butter, mix well; and then fill the shells. Sprinkle with fresh bread crumbs, place small bits of butter on top, and bake in oven until golden brown. Serve on a platter, on a folded napkin, and garnish with parsley in branches and two lemons cut in half. SEPTEMBER 27 BREAKFAST Grapes Ham and eggs Rolls Coffee LUNCHEON Cantaloupe Eggs Bennett Broiled quail on toast Soufflée potatoes Cold fresh asparagus, mustard sauce Roquefort cheese with crackers Coffee DINNER Consommé national Plain celery. Ripe olives Fillet of sand dabs, meunière Sweetbreads, royal Roast leg of lamb, mint sauce String beans Stewed tomatoes St. Francis potatoes Sliced tomatoes French pastry Coffee =Eggs Bennett.= Boil six eggs until hard, remove the shells, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown. =Broiled quail on toast.= Split the quail, season with salt and pepper, roll in oil, and broil. When done place each quail on a piece of buttered toast, put a spoonful of maître d'hôtel butter on top of each, and garnish with watercress and lemons cut in half. =Consommé national.= Cut some plain green, and red royal in small stars, and serve in hot consommé. =Sweetbreads, royal.= Parboil one pound of sweetbreads, pull off the skins, and cut in slices one-quarter inch thick. Peel twenty small heads of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of butter in a sauté pan with the sweetbreads and mushrooms, season with salt and pepper, and simmer slowly for ten minutes. Then add half a pint of cleaned and well-washed oyster crabs, and simmer again for five minutes. Then add one-half pint of cream, and boil. Thicken with the yolks of three eggs well-mixed with a small cup of cream, but do not let it come to a boil after the cream has been added. Taste to see if seasoning is right, add half a glass of dry amontillado sherry wine, and serve in chafing dish. SEPTEMBER 28 BREAKFAST Baked apples with cream German pancakes Rolls Coffee LUNCHEON Grapefruit, cardinal Scrambled eggs, Norwegian Honeycomb tripe sauté, aux fines herbes Alsatian potatoes Watercress salad Pear tartelette. Coffee DINNER Potage Navarraise Salted pecans Oysters en brochette, à la diable Roast chicken Stewed tomatoes, family style Mashed potatoes Peas à la Française Lettuce, mayonnaise dressing Crust with peaches (Croute aux pêches) Demi tasse =Scrambled eggs, Norwegian.= Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs. =Honeycomb tripe sauté, aux fines herbes.= Cut three pounds of boiled tripe in strips, put in a sauté pan with four ounces of butter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish. Serve quartered lemons on a platter, on a napkin, separate. =Potage Navarraise.= Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow. Then add one quart of consommé and one pint of tomato sauce, or tomato purée; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate. =Oysters en brochette.= Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done, serve on a platter with maître d'hôtel sauce, and garnish with lemons cut in four, and parsley in branches. =Oysters en brochette, à la diable.= The word, brochette, means skewer. Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil. Serve with maître d'hôtel sauce over the oysters, and devil sauce separate. =Crusts with peaches (croute aux pêches).= Stew a dozen nice peaches (see index). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. Butter them, put on a pan, and roast in the oven; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwasser, over all. =Crusts with pears.= Prepare in the same manner as above. =Crusts with apples.= Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above. SEPTEMBER 29 BREAKFAST Grapefruit juice Oatmeal with cream Rolls English breakfast tea LUNCHEON Canapé of fresh Beluga caviar Omelet with peas Sirloin steak, Saxonne Julienne potatoes Lettuce salad Meringue glacée à la vanille Demi tasse DINNER Toke Point oysters, mignonette Consommé Medina Ripe California olives Sand dabs, sauté meunière Roast young turkey, cranberry sauce Baked sweet potatoes Fresh asparagus, Hollandaise Fried egg plant Watercress salad Mince pie Coffee =Omelet with peas.= Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet. =Sirloin steak, Saxonne.= Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cucumbers (see index). Pour a little sauce Madère over the steaks. =Consommé Medina.= Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consommé. Serve grated cheese separate. =Pickled nasturtion seeds.= Select the small and green seeds, and put them in salted water; changing the water twice in the course of a week. Then pour off the brine and cover with scalding vinegar with a little alum in it. Use in salads. =Pickled artichokes.= Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in glass jars, and cover with a liquor made as follows: To one gallon of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper. Bring to the boiling point, pour over the artichokes, and seal while hot. =Pickled onions.= Select very small white onions, peel them, and boil in equal parts of sweet milk and water for ten minutes. Drain well, place in glass jars, and pour scalding spiced vinegar over them immediately. Use no sugar, and no allspice in the vinegar as it would tend to darken the onions. =Pickles.= Take one hundred green cucumbers two inches long, or under; and peel as many small white onions as desired. Wash well, and put into a stone jar. Sprinkle plenty of table salt over them, and toss all about with the hands. Allow to stand for twenty-four hours, then drain off the liquor, place the cucumbers and onions in glass jars, and cover with spiced vinegar without sugar. Add a small red pepper to each jar. Seal hot. =Sweet pickled peaches.= Select clingstone peaches, and peel; or rub the down off with a coarse crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon for two minutes. Stick one or two cloves in each peach, and put in the boiling syrup. When the peaches are done place in jars, and put others in the syrup to cook until all are done. Then reduce the syrup to half the original quantity, and pour over the fruit. Seal hot. Plums and pears may be pickled in the same manner. =Green tomato pickle.= Slice one peck of green tomatoes and one dozen large onions very thin. Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours. Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also. Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed. Pour over all a quart of vinegar and a pint of sugar brought to a boil. It will be ready to use when cold. =Ripe cucumber sweet pickles.= Pare twelve large ripe cucumbers, cut out the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well. Then put in the cucumbers, and cook until tender. Then remove the cucumbers, reduce the liquor, pour over the cucumbers, and cover tightly. SEPTEMBER 30 BREAKFAST Fresh raspberries with cream Shirred eggs, Brunswick Rolls Coffee LUNCHEON Cantaloupe Fried fillet of sole, Tartar sauce Cucumber salad Cold turkey and ham with chow chow Baked potatoes Brie cheese with crackers Demi tasse DINNER Potage Schorestène Dill pickles. Radishes Frogs' legs, sauté à sec Small tenderloin steak, Nicholas II Brussels sprouts, au beurre Potatoes au gratin. Escarole salad Baked brown bread pudding. Coffee =Shirred eggs, Brunswick.= Butter a shirred egg dish, lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top. Season with salt and pepper, and finish cooking. =Potage Schorestène.= Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a casserole with three quarts of consommé and boil slowly for one hour. Then strain through a coarse sieve. The meat must be all forced through the sieve, and served in the soup. =Small tenderloin steak, Nicholas II.= Cut four small steaks, and season with salt and pepper. Put two ounces of butter in a frying pan and fry the steaks, and when nearly done remove them to a casserole. Heat eight whole truffles in sherry wine, and use them to garnish the steaks. Also lay on each steak a slice of goose liver sauté in butter. Pour a little sauce Madère over all. =Baked brown bread pudding.= One quart of graham bread crumbs, one quart of milk, one gill of molasses, two ounces of butter, two ounces of sugar, three eggs, and one-half teaspoonful of cinnamon. Make the crumbs very fine. Then melt the butter in the milk, with the sugar, molasses, cinnamon, and eggs. Then stir in the crumbs, and bake in buttered moulds for about one-half hour. Serve hot, with cream sauce flavored with a little cinnamon. =Sweet grape juice.= Crush twenty pounds of Concord grapes in three quarts of water, and put them in a porcelain kettle. Set the kettle on the fire, and stir well until it reaches the boiling point; then allow it to simmer for fifteen or twenty minutes. Strain through a cloth, and add three pounds of white sugar. When the sugar is dissolved strain again through a cloth, and heat to the boiling point. Pour into hot pint or quart bottles, and seal instantly with new corks, only. After the corks have been inserted dip the necks of the bottles into hot sealing wax. =Canned pumpkin or squash.= Peel the squash or pumpkin, and cut in small squares. Boil, without seasoning, until soft. Mash through a fruit press. Fill hot quart glass jars, and seal tight. Keep in a cool dark place. =Preserved violets.= Cut the stems from one pound of large full-blown violets. Boil one and one-half pounds of granulated sugar, until a little dropped in cold water makes a soft ball. Then throw the violets into the sugar, remove the pan from the fire for a moment, and stir gently. Then return the pan to the fire, boil up once, and then change the violets immediately to another vessel. Let them stand over night, and then drain off the syrup through a sieve. Put the syrup in a copper pan, add a cupful of sugar, and cook until it hardens in water. Then put in the violets, change to another vessel, and allow to stand again over night. Again drain off the syrup, and boil it for a few minutes. Then add the violets, and remove the pan at once from the fire, and stir lightly until it begins to crystalize. Then pour the whole on sheets of paper, shake, and separate the flowers carefully with the fingers. When dry pick them from the sugar, arrange on a wire grating, and allow them to become cool. =Canned minced meat.= Three pounds of boiled beef, one pound of beef suet, three pounds of brown sugar, one-half peck of apples, two pounds of raisins, one pound of currants, one pound of citron, one grated nutmeg, one tablespoonful of powdered mace, and allspice and cinnamon to suit the taste. Chop the meat, suet and apples, slice the citron fine, and mix all together with the seasoning. Pour on enough boiled cider to make a thick batter. Heat it thoroughly and put into one quart glass jars. Seal while hot, and set away in a cool dark place. OCTOBER 1 BREAKFAST Orange and grapefruit juice, mixed Broiled salt mackerel Baked potatoes Rolls Coffee LUNCHEON Hors d'oeuvres assorted Eggs Castro Spring lamb steak, Bercy French fried potatoes Cold asparagus, mayonnaise Strawberry whipped cream Hazelnut macaroons. Demi tasse DINNER Consommé Georgia Ripe California olives Pompano sauté meunière Virginia ham glacé, champagne sauce Spinach in cream. Laurette potatoes Hearts of lettuce salad Fancy ice cream Assorted cakes. Coffee =Eggs Castro.= Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce: Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper. =Strawberry whipped cream.= Crush one-half pint of strawberries with one-quarter of a pound of sugar. Whip one pint of cream until stiff, then add the crushed strawberries, mix well, and serve in saucers. =Raspberry, peach or banana whipped cream.= Prepare in the same manner as strawberry whipped cream. =Hazelnut macaroons.= Roast some shelled hazelnuts in the oven, and as soon as brown rub them well on a coarse sieve to remove the skins. Crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar. Add eight or ten whites of eggs, and stir to a paste. Dress on paper, and bake in the same manner as ordinary macaroons. =Consommé Georgia.= Peel two tomatoes, cut in two, squeeze out the juice, and cut in small squares. Cut two pimentos in small squares. Boil two peeled green peppers in bouillon, and cut in small squares. Slice twelve heads of canned mushrooms very fine. Add all of the above, together with a cup of plain boiled rice, to two quarts of very hot and well-seasoned consommé. OCTOBER 2 BREAKFAST Sliced peaches with cream Omelet with bacon Corn muffins Coffee LUNCHEON Cantaloupe Consommé in cups Lamb chops, Beau-sejour Château potatoes Romaine salad Compote of pears French sponge cake Coffee DINNER Shrimp soup, family style Salted Brazil nuts. Radishes Fillet of turbot, Bagration Roast leg of lamb, purée of chestnuts Boiled Parisian potatoes Fresh asparagus, Hollandaise Fancy ice cream American gugelhoff Coffee =Lamb chops, Beau-sejour.= Make a risotto, and put in small buttered timbale moulds. Use one timbale to garnish each two broiled lamb chops. Pour some tomato sauce over the chops. =French sponge cake (Génoise legère).= Put six eggs and four yolks into a basin with half a pound of sugar, and whip over a slow fire for about fifteen minutes, but do not let it become too hot. Then take off the fire, and continue beating until cold. Then mix in lightly half a pound of sifted flour, a quarter of a pound of melted butter, and some vanilla flavoring. Put in buttered moulds, and bake in a rather cool oven for over half an hour. When cold glacé with white frosting, and decorate the top with candied fruit. =Shrimp soup, family style.= Add to one quart of fish broth one pound of picked shrimps, and bring to a boil. Then add one pint of boiling cream, season with salt and pepper and chopped parsley, add one-half cup of broken saltine crackers, and two ounces of sweet butter. It is ready to serve when the butter is melted. =Fillet of turbot, Bagration.= Put four fillets of turbot in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish broth, cover with buttered paper, and put in oven. When done, remove the fish to a platter. With the trimmings of the turbot make a fish forcemeat. Mash the trimmings well in a mortar, pass through a sieve, add one egg, season with salt and pepper, make into small round balls, and boil in fish broth for three minutes. Put these fish balls into white wine sauce, pour over the fish, and serve hot. =American gugelhoff.= One pound of flour, one-half pint of milk, one ounce of yeast, four eggs, three ounces of sugar, six ounces of butter, two ounces of Malaga raisins, and the rind of a lemon and a pinch of mace for flavoring. Have the milk luke-warm, dissolve the yeast in it, add all the other ingredients, and mix to a batter. Put into a basin, cover with a cloth, and allow to raise for about two hours. Butter the moulds well, sprinkle them with coarse-chopped almonds, fill the moulds half full with the raised dough, allow to raise until the moulds are about three-quarters full, and then bake in a medium oven. OCTOBER 3 BREAKFAST Stewed prunes Boiled eggs Dry toast Coffee LUNCHEON Canapé Eldorado Poached eggs, Taft Beef steak, Jusienne Potatoes au gratin Chicory salad Banana pie Demi tasse DINNER Consommé Frascati Chow chow Boiled brook trout, sauce mousseline Potatoes, Nature Lamb chops, Beaugency Peas and carrots in cream Chiffonnade salad Pears à la Piedmont Alsatian wafers Coffee =Canapé Eldorado.= Spread a leaf of lettuce with some mayonnaise sauce, lay a boiled artichoke bottom on top, and three small Mexican tomatoes stuffed with anchovies on top of the artichoke. Decorate with anchovy butter. =Poached eggs, Taft.= Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and lay on top of the sauce. =Beef steak, Jusienne.= Season four small steaks with salt and pepper, and fry in sauté pan with melted butter. When done place on a platter and garnish with lettuce braisé, peas in butter, and onions glacés. Pour sauce Madère over the steaks. =Consommé Frascati.= Cut two potatoes in small dices, and parboil for five minutes in salted water. Drain off the water, add six heads of peeled fresh mushrooms sliced very thin, and two quarts of consommé. Cook slowly until the potatoes are soft. =Banana pie.= Mash enough bananas to make two cupfuls of pulp. Force through a sieve with a potato masher, add one-half cup of sugar, two crushed and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon, two spoonfuls of molasses, a pinch of powdered cinnamon, and two eggs. Mix well together, and bake in an open pie, in the same manner as a pumpkin pie. =Lamb chops, Beaugency.= Broil the chops, place on a platter, and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices. Serve sauce Choron separate. =Pears, Piedmont.= Peel and remove the cores from a dozen nice pears, and stew them in syrup. Fill the centers with pear marmalade and chopped candied fruits. Cook some rice in the same manner as for rice croquettes. Dress à layer of the rice on a platter, place the pears on top, and serve with wine sauce. (See index for Italian wine sauce). OCTOBER 4 BREAKFAST Baked apples with cream Griddle cakes, maple syrup Crescents English breakfast tea LUNCHEON Cantaloupe Scrambled eggs, Bullit Broiled honeycomb tripe Sauté potatoes Field salad Roquefort cheese with crackers Coffee WEDDING DINNER Fresh caviar with dry toast Toke Point oysters, mignonette Clear green turtle, amontillado Crisp celery. Ripe olives Salted mixed nuts Frogs' legs, Jerusalem Sweetbreads braisé, Liencourt Peas à la Française Saddle of lamb, au jus Jets de houblons Cardon à la moelle Potatoes à la Reine Sorbet au champagne Stuffed capon, St. Antoine Lettuce salad with Roquefort dressing Assorted fancy cakes Wedding cake Assorted cheese Fruit and bonbons Demi tasse =Scrambled eggs, Bullit.= Peel six heads of fresh mushrooms, slice very thin, and put in a sauce pan with one ounce of butter. Simmer until done, then add twelve beaten eggs, one cup of cream, two ounces of sweet butter, and a little salt and pepper. Scramble the eggs, and dish up on a platter on top of four slices of fried egg plant. =Sweetbreads, Liencourt.= Braise some sweetbreads (see index), place on a platter with their own gravy, and garnish with fresh bottoms of artichokes filled with purée of fresh mushrooms. =Purée of fresh mushrooms.= Wash thoroughly two pounds of fresh mushrooms, press in a cloth to extract the water, and chop very fine. Put two ounces of butter in a casserole, add the mushrooms, season with salt and pepper, cover and simmer for twenty minutes. Then add half a cup of fresh bread crumbs and a little chopped parsley, and bind with the yolks of two eggs. =Wedding cake (home made).= One pound of sugar, one and one-half pounds of butter, ten eggs, one and one-half pounds of flour. Mix in the same manner as for pound cake, and then add one and one-half pounds of seedless raisins, one pound of currants, one pound of chopped citron, one-half pound of chopped orange peel, one tablespoonful of mixed spices (cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon, and one-half pint of brandy. Put in a mould lined with buttered paper, and bake in a slow oven for about two hours. The cake will improve if allowed to set a few days after being baked. =As a table decoration.=--Glacé the wedding cake with very thick white frosting, and then decorate it with royal icing (see glacé royal), using a fancy pastry tube. =Wedding cake in boxes.=--When the cake has set for a few days after baking, cut in size to fit your boxes, and wrap each piece in wax paper. Tie the boxes with white ribbons. OCTOBER 5 BREAKFAST Fresh raspberries with cream Broiled kippered herrings Baked potatoes Rolls Coffee LUNCHEON Canapé of sardines Poached eggs, Velour Filet mignon, Monegasque Lettuce salad Camembert cheese with crackers Coffee DINNER Hare soup, Uncle Sam Pim olas Sand dabs, meunière Roast leg of lamb, au jus Lima beans Mashed potatoes Romaine salad Crêpes Suzette Demi tasse =Poached eggs, Velour.= Split two English muffins, toast and butter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Béarnaise sauce. =Filet mignon, Monegasque.= Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madère, to which has been added some sliced green olives, over the steaks. =Hare soup, Uncle Sam.= Cut the saddle and hind legs from à large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of butter. Season with salt and pepper, and put in oven and roast until done. Then sprinkle with three spoonfuls of flour, and roast again until the flour is brown. Then put in a casserole with two gallons of water and a little salt and one pound of lentils, and boil for four hours. Then force all that is possible through a fine sieve. Roast the legs and saddle of the hare, and cut the meat in half-inch squares. Put the strained soup back in the casserole, bring to a boil, add the cut-up hare meat and one glassful of sherry wine, and season if necessary with salt and Cayenne pepper. =Crêpes Suzette.= Make some French pancakes, as thin as possible. Then make a cream with one-half pound of sweet butter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwasser. Mix the sugar and butter to a light cream, then add the liquor and orange, and mix thoroughly. Spread some of the cream over each pancake, and then fold in the form of an English pancake. Place them in a chafing dish, pour two ponies of brandy or kirschwasser over them, and light just before serving. OCTOBER 6 BREAKFAST Stewed prunes Shirred eggs Rolls Coffee LUNCHEON Grapefruit en surprise Eggs, Sara Bernhardt Fried pig's feet, tomato sauce Château potatoes Apple pie Coffee DINNER Blue Point oysters Consommé with noodles Celery. Radishes Fillet of halibut, Pondicherry Roast chicken Chestnuts Boulettes Artichokes, Hollandaise Potato croquettes Endive salad Vanilla ice cream Alsatian wafers Demi tasse =Eggs, Sarah Bernhardt.= Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble. When done dish up in a deep china dish and lay sliced truffles heated in butter, on top. =Consommé with noodles.= Boil one-half pound of noodles in salted water. When done add them to two quarts of hot consommé. Serve grated cheese separate. =Fillet of halibut, Pondicherry.= Place four fillets of halibut in a sauté pan, season with salt and pepper, add one-half cup of fish broth and one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Heat two ounces of butter in a casserole, add one teaspoonful of flour and one of curry powder, heat through, then add the broth from the fish and a cup and a half of fish broth additional, and boil for ten minutes. Then bind the sauce with the yolks of two eggs mixed with half a cup of cream, season with salt and pepper, and strain. Then put the sauce back in the casserole, add two ounces of sweet butter, and when the butter is melted pour the sauce over the fish. =Chestnuts Boulettes.= One cup of boiled and mashed chestnuts, one tablespoonful of whipped cream, one-half tablespoonful of butter, a pinch of salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix well together, form into small balls, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat. OCTOBER 7 BREAKFAST Sliced bananas with cream Sausage cakes Buckwheat cakes Rolls Coffee LUNCHEON Fresh artichokes à la Russe Eggs bonne femme Broiled Alaska black cod Paul Stock potatoes Cucumber salad Limberger cheese with crackers Coffee DINNER Little Neck clam cocktail Onion and tomato soup Ripe California olives Sand dabs, sauté meunière Sirloin steak, Braconière New peas in cream Rissolée potatoes Escarole salad Roly-poly pudding Coffee =Fresh artichokes à la Russe.= Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches. =Eggs bonne femme.= Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper, and cook in oven for three minutes. Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs. =Paul Stock potatoes.= Bake four potatoes, remove the peels, and put the potatoes in a chafing dish. Add three ounces of sweet butter, season with salt and paprika and a spoonful of chives cut fine, and mix with a fork until the butter is melted. Serve in a chafing dish. =Onion and tomato soup.= Slice four onions very fine, put in a casserole with two ounces of butter, and simmer until done. Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consommé. Season with salt and pepper, and boil for half an hour. Serve grated cheese separate, and rolls cut in thin slices and toasted. =Sirloin steak, Braconière.= Broil a sirloin steak, place on a platter, and garnish with onions glacés and broiled fresh mushrooms. Pour sauce Madère over the steak. =Roly-poly pudding.= One pound of suet, one pound of flour, one cup of milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough. Roll out about one-quarter inch thick, and spread with à layer of any kind of jam. Roll up in the form of a sausage, put a wet cloth around it, and tie with a string at both ends. Steam or boil for an hour. Then unwrap, cut in individual pieces, and serve hot, with hard and brandy sauces. OCTOBER 8 BREAKFAST Fresh strawberries with cream Ham and eggs Rolls Coffee LUNCHEON Grapefruit à la rose Eggs, Boston style Lamb or mutton chops, Bignon String beans Mashed potatoes Tutti frutti pudding Demi tasse DINNER Seapuit oysters Consommé Pemartin Celery. Salted almonds Brook trout, Cambacérès Cucumber salad Breast of squab, Eveline Asparagus, Hollandaise Coupe Victor Ginger bread Demi tasse =Eggs, Boston style.= Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce. =Lamb or mutton chops, Bignon.= Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Créole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a sauté pan with one-half glass of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Madère), and pour over the chops. =Tutti frutti pudding.= Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of butter, and stir over the fire with a wooden spoon, until it detaches from the pan. Then remove from the fire and add two ounces of butter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly. Put in a buttered mould, and cook in bain-marie in the oven for about thirty minutes. When done unmould, and serve with apricot sauce flavored with a little kirschwasser. =Consommé Pemartin.= Chop two truffles very fine, put in a casserole with one large glassful of Pemartin sherry wine and boil for two minutes. Then add two quarts of consommé, season well with salt and Cayenne pepper, and serve very hot. =Brook trout, Cambacérès.= Season six brook trout with salt and pepper and place in a shallow buttered dish with one-half glass of white wine. Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of butter on top, and bake in the oven for twenty or thirty minutes, according to the size of the fish. Serve in the dish in which they were cooked. =Breast of squab, Eveline.= Broil the breasts, and place on a platter with maître d'hôtel sauce on top. Garnish one side with spaghetti in cream and the other side with new peas in butter. =Ginger bread.= One quart of flour, one ounce of butter, half a pint of molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the flour, the allspice and the ginger together. Pour a spoonful of hot water on the soda, and mix with the molasses, the eggs, and the melted butter. Then stir all together, mixing well, and bake in a thin layer; or divide into small rolls or cakes. =Coupe Victor.= Take equal parts of raspberries and strawberries; and to each basket allow four spoonfuls of sugar and four spoonfuls of kirschwasser. Mix well, and set on ice to chill thoroughly. If there is not time to chill in this manner cover with cracked ice for a few minutes. Serve in punch glasses with a teaspoonful of lemon water ice on top. The water ice may be omitted if desired, but be sure to have the fruit well chilled. OCTOBER 9 BREAKFAST Fresh grapes Broiled smoked Alaska black cod Baked potatoes Rolls Coffee LUNCHEON Carciofini Eggs Argenteuil Chicken hash à l'Italienne Cranberry water ice Assorted cakes Coffee DINNER Merry widow cocktail Chicken soup à la Française Celery Scallops à la poulette Roast leg of mutton Stewed tomatoes Peas in cream Duchesse potatoes Chicory salad French pastry Demi tasse =Broiled smoked Alaska black cod.= Get a kippered Alaska black cod, roll in oil and broil. Serve with maître d'hôtel butter, and garnish with lemons cut in half, and parsley in branches. This fish is excellent prepared in the same manner as finnan haddie or smoked salmon, or served raw as a hors d'oeuvre. =Eggs Argenteuil.= Scoop out the centers from four English muffins, toast them, and place a poached egg in each, cover with sauce Hollandaise, and lay two slices of truffle heated in butter on top of each. =Chicken hash, Italienne.= Put two ounces of butter in a sauté pan with one chopped onion, or six chopped shallots. Fry, and then add one-half spoonful of flour and cook until brown. Then add one glass of sherry wine, and one cup of broth or stock, one whole boiled fowl cut in small dices, and one pound of dried mushrooms that have been previously soaked in cold water for one hour. Season with salt and pepper, and boil all together for thirty minutes. Serve toast Melba separate. =Chicken soup à la Française.= Put a fat soup hen in a casserole with three quarts of water, a little salt, one onion, one carrot, and a bouquet garni. When coming to a boil skim well, cover, and simmer slowly until the hen is cooked. Then remove the hen and cut the meat in half inch squares. Strain the broth, bring to a boil, and add two cupfuls of boiled rice and the chicken meat. Season well with salt and pepper, and add some chopped chervil. =Merry widow cocktail.= Use wide glasses. Put in the bottom the tails of six écrevisses, or crawfish. Lay six asparagus tips on top, season with salt and pepper, and cover with plenty of mayonnaise. Set in the ice box as near the ice as possible, to chill thoroughly. =Scallops à la poulette.= Parboil the scallops from two to three minutes in their own juice, but not longer, as they will become tough and rubbery. Drain, and keep the juice. Heat two spoonfuls of flour and two spoonfuls of butter, and add the juice and a little stock, making a thin sauce. Season with salt and pepper, add the yolk of one egg and two spoonfuls of cream, but do not boil. Mix in the scallops, and serve. Oysters and clams may be prepared in the same manner. =Cranberry water ice.= Cook the berries in a very small quantity of water in a granite or porcelain lined kettle, as otherwise the berries will become discolored. Then strain the cooked berries through a hair-sieve, making a thin purée. To every quart of berries add the juice of two lemons. For each quart of berries dissolve a pint of sugar in a cup of water, and add to the purée. Taste to see if sweet enough. Freeze in the same manner as other water ices. Serve as an ice, for dessert, or between courses; although the latter manner of serving ices is going out of vogue. OCTOBER 10 BREAKFAST Baked pears with cream Plain omelet Buttered toast Ceylon tea LUNCHEON Cantaloupe Eggs Andalouse Broiled Imperial squab on toast Saratoga chip potatoes Cold artichokes, mayonnaise Montmorency pudding Coffee DINNER Oysters on half shell Cream of summer squash Dill pickles. Salted almonds Fillet of flounder, Norvégienne Roast tenderloin of beef, Boucicault Julienne potatoes Hearts of romaine salad Red currant water ice Assorted cakes Demi tasse =Eggs Andalouse.= Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter. =Cream of summer squash.= Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the casserole, and before serving add one pint of boiling thick cream. =Fillet of flounder, Norvégienne.= Place four fillets of flounder in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover, and cook for ten minutes. Place on a platter, some spinach in cream, lay the fish on top, and cover with sauce Hollandaise. =Roast tenderloin of beef, Boucicault.= Put a roast tenderloin of beef on a platter, and garnish with stuffed cabbage. Pour sauce Madère over the meat. =Montmorency pudding.= Butter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glacé cherries on each piece. Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk. Pour this over the cake, filling the mould. Bake for thirty minutes. Then remove from mould and serve hot, with brandy sauce to which has been added some fresh or glacé cherries chopped fine. =Red currant water ice.= Strain one quart of ripe red currants. Canned ones may be used when the fresh are out of season. Add the juice of two lemons, and additional sugar, if necessary. Dissolve the sugar in hot water before adding. Freeze, using plenty of salt with the ice. OCTOBER 11 BREAKFAST Sliced peaches and cream Boiled eggs English breakfast tea Butter toast LUNCHEON Hors d'oeuvres assorted Eggs McKenzie Meat croquettes Cucumbers on toast Camembert cheese. Crackers. Coffee DINNER Oysters on half shell Hungarian soup Ripe California olives Halibut Metternich Baked porterhouse steak Potatoes rissolées Plain spinach Lettuce salad Mince pie. American cheese. Coffee =Hungarian soup.= Sauté half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much marjoram, and à large crushed garlic clove. Cook for another half hour or longer, very slowly. The stock should be made with a knuckle of veal and beef. =Baked porterhouse.= Have a thick steak. Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of butter. On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire sauce, two of mushroom or tomato catsup and a little chopped parsley. Baste frequently. =Meat croquettes.= Chop à large onion and simmer in a pan with two ounces of butter. Mince the meat, and add one raw egg and mix well. Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce. =Eggs McKenzie.= Peel four tomatoes, cut off the tops and scoop out the insides. Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of butter on top, place on a buttered dish and bake in oven. =Cucumbers on toast.= Peel and quarter two good sized cucumbers, and soak in salted water for about thirty minutes. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a round of buttered toast. Make a sauce by rubbing together a tablespoonful of butter and a tablespoonful of flour, stir in a cup of the water in which the cucumbers were boiled, add a teaspoonful of lemon juice, salt and pepper to taste, and pour over the cucumbers and toast. Garnish with strips of pimentos. =Halibut Metternich.= Cut two slices of halibut, one and one-half inches thick. Put in a vessel in cold water, season with salt, bring to a boil, and skim. Add a glass of milk, boil for about twenty-five minutes, until soft. Make a sauce in a casserole with two spoonfuls of butter, and two spoonfuls of flour. When hot add two cups of the fish broth, boil for ten minutes, and strain. Then add six chopped hard-boiled eggs and salt and pepper to taste. Put the fish on a buttered baking dish, pour the sauce over same, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown. OCTOBER 12 BREAKFAST Fresh strawberries and cream Baked beans, Boston style Boston brown bread Coffee LUNCHEON Grapefruit cardinal Clam broth in cups Eggs Conté Veal sauté, Catalane Romaine salad Assorted cheese and crackers Coffee DINNER Consommé Nelson Radishes and celery Sand dabs, meunière Coquille of chicken, Mornay Roast leg of mutton, Kentucky sauce String beans in butter Potatoes Anna Field and beet salad Charlotte Russe Demi tasse =Eggs Conté.= Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done. =Veal Sauté, Catalane.= Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a sauté pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glacés, and two dozen stoned queen olives. =Consommé Nelson.= Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve. =Coquille of chicken, Mornay.= Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches. OCTOBER 13 BREAKFAST Oatmeal in cream Boiled eggs Dry toast Coffee LUNCHEON Cantaloupe Scrambled eggs, Magda Chicken sauté, Josephine Asparagus tips, Hollandaise Escarole salad Danish apple cake. Demi tasse DINNER Oysters on half shell Potage Villageois Lyon sausage. Radishes. Pickles Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee =Scrambled eggs, Magda.= In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives. =Chicken sauté, Josephine.= Cut two spring chickens in quarters, and season with salt and pepper. In a sauté pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and sauté. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leaf cut very fine, one-half of a clove, a little parsley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the sauté pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken. =Danish apple cake.= Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cinnamon. Butter a deep cake mould and put à layer of the crumb mixture, with a bit of butter, at the bottom. Then à layer of the sliced apples, and continue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream. =Potage Villageois.= In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consommé, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done. =Fillet of sole, Judic.= Put four fillets of sole in a buttered pan, season with salt and pepper, put a little butter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braisé on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake again in the oven until brown. =Tenderloin steak, Bernardi.= Broil a tenderloin steak. Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bottoms filled with macédoine of vegetables. Pour some sauce Madère over the meat. OCTOBER 14 BREAKFAST Stewed prunes Bacon and eggs Coffee Rolls LUNCHEON Eggs Nantaise Pompano sauté, d'Orsay Broiled honeycomb tripe Maître d'hôtel potatoes Lettuce salad Apple snow and cakes Coffee DINNER Potage Champenoise Ripe olives Boiled brook trout, Romanoff Hollandaise potatoes Shoulder of mutton, Budapest Peas à la Française Laurette potatoes Celery mayonnaise Biscuit glacé, St. Francis Assorted fancy cakes Demi tasse =Eggs Nantaise.= Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce. =Pompano sauté, d'Orsay.= Season the pompano with salt and pepper, roll in flour and fry with melted butter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of butter, and when brown pour over the fish. =Apple snow.= Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy shape, and garnish with dots of currant jelly. =Potage Champenoise.= Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consommé. =Boiled brook trout, Romanoff.= Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies. =Shoulder of mutton, Budapest.= Season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot, an onion, a few branches of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf and a clove. Put an ounce of butter on top, and roast. Then remove the shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and a spoonful of meat extract. Boil for a few minutes and strain over the meat. Garnish with risotto to which has been added a few pimentos cut in small squares. OCTOBER 15 BREAKFAST Fresh raspberries and cream Waffles Honey in comb English breakfast tea LUNCHEON Herring Livonienne Eggs en cocotte, Ribeaucourt Beef tongue, Menschikoff Potato salad Roquefort cheese and crackers Coffee DINNER Cream of peas, Suzon Celery. Radishes. Pickles Fillet of pompano, Pocharde Roast tame duckling, apple sauce Fried sweet potatoes Succotash Stewed tomatoes Chocolate ice cream Macaroons Demi tasse =Herring, Livonienne.= Soak two salted herrings in cold water for two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons. Serve on a celery dish, sprinkled with chopped tarragon and parsley. =Eggs en cocotte, Ribeaucourt.= Butter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with a little grated cheese, and bake in the oven for eight minutes. =Beef tongue, Menschikoff.= Place some sliced boiled beef tongue on a platter and garnish with small onions glacé, small vinegar pickles, and Madeira sauce with a few raisins in it. =Cream of peas, Suzon.= Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs. =Cream of peas.= To one quart of shelled new peas add one pint of chicken broth, and boil until the peas are soft. Strain and return to casserole and add one pint of hot table cream, and, little by little, one large spoonful of table butter. Season with salt and Cayenne pepper. =Cream of peas, St. Germain.= Add a head of lettuce to the peas and prepare as above. When strained for the second time add one cup of fresh-boiled new peas to the soup. =Fillet of pompano, Pocharde.= Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller. Put the fish in a buttered pan, and season with salt and pepper. Add one-half glass of claret, one-half glass of white wine, and one-half cup of fish broth. Boil until done. In a sauce pan put one table spoonful of flour and place on stove. When hot add the broth in which the fish were cooked, and boil for five minutes. Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter. Whip well and strain over the fish. OCTOBER 16 BREAKFAST Baked apples in cream Boiled eggs Dry toast Coffee LUNCHEON Casawba melon Eggs Mollet, à l'aurore Sweetbreads, Saint Mondé Lettuce salad Mince pie American cheese Demi tasse DINNER Potage grenade Salted almonds Écrevisses Georgette Roast leg of mutton, mint sauce String beans Mashed potatoes Tomato salad French pastry Coffee =Eggs Mollet, à l'aurore.= Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce. =Sweetbreads, Saint Mondé.= Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce. =Potage grenade.= Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consommé, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil. =Écrevisses Georgette.= Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Écrevisses Voltaire. =Écrevisses Voltaire.= Boil two dozen écrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add à large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish. OCTOBER 17 BREAKFAST Oatmeal and cream Ham and eggs Coffee Rolls LUNCHEON Mortadella Poached eggs, Zurlo Broiled honeycomb tripe Lyonnaise potatoes Field salad Port de Salut cheese Crackers Coffee DINNER Consommé Leopold Chow chow Broiled smelts, à l'Américaine Chicken Leon X Peas à la Française Duchesse potatoes Lettuce and grapefruit salad Fancy ice cream Assorted cakes Demi tasse Mint wafers =Mortadella.= This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches. =Poached eggs, Zurlo.= Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce. =Consommé Leopold.= Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil. =Broiled Smelts, à l'Américaine.= Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maître d'hôtel sauce over all. =Chicken Leon X.= Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a sauce with two ounces of butter mixed with two ounces of flour. When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour. Then bind with the yolks of three eggs mixed with a cup of cream. Strain, and add two ounces of sweet butter. Stir the sauce well until the butter is melted. Place the chicken on a platter and garnish with macaroni cooked in cream. Pour a little of the sauce over the chicken. To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver. Serve this sauce separate. =Mint wafers (after dinner mints).= To half a gill of water add one pound of powdered sugar, and mix over fire until dissolved and hot. Add three or four drops of oil of peppermint. Then drop, about the size of a half silver dollar, on waxed paper or a greased pan, using the tip of a spoon or a paper bag. Allow to become cold and dry. OCTOBER 18 BREAKFAST Grapefruit juice Poached eggs on toast Uncolored Japan tea Crescents LUNCHEON Omelette Cherbourg Homemade beef stew Lorette salad Alhambra ice cream Assorted cakes Demi tasse DINNER Cream of asparagus, Favori Salted mixed nuts. Celery Sole Héloise Roast leg of veal, au jus Spinach in cream Potatoes au gratin Romaine salad Pancakes à la Lieb Demi tasse =Omelette Cherbourg.= Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette. =Lorette salad.= One-third field salad, one-third boiled celery root, and one-third pickled beets. Season with French dressing. =Alhambra ice cream.= Half vanilla and half strawberry ice cream served in any fancy form. =Cream of asparagus, Favori.= Make a cream of asparagus soup and serve with plenty of boiled asparagus tips in it. =Sole Héloise.= Remove the skin from both sides of à large sole. Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes. Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons, season well, and pour over the sole. OCTOBER 19 BREAKFAST Fresh strawberries and cream Broiled fresh mackerel Baked potatoes Rolls Coffee LUNCHEON California oyster cocktail Consommé in cups Shirred eggs, Metternich Pears, mayonnaise Cheese toast Coffee DINNER Potage Ferneuse Ripe olives Sand dabs, sauté meunière Roast ribs of beef String beans in butter Stewed tomatoes St. Francis potatoes Escarole salad Romaine ice cream Alsatian wafers Demi tasse =Shirred eggs, Metternich.= Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake. =Pears, mayonnaise.= Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate. =Cheese toast.= Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once. =Potage Ferneuse.= Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consommé, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper. =Romaine ice cream.= To coffee ice cream add a little rum before serving. OCTOBER 20 BREAKFAST Baked apples Oatmeal and cream English breakfast tea Crescents LUNCHEON Hard boiled eggs, vinaigrette Fried scallops, Tartar Broiled squab on toast Stewed corn Romaine salad Camembert cheese Crackers Coffee DINNER Toke Point oysters Potage bouquetière Celery Fresh herring, à l'Egyptienne Small boiled potatoes Cucumber salad Chicken en cocotte, Bazar Cold asparagus, mustard sauce French pastry Assorted fruits Demi tasse =Hard boiled eggs, vinaigrette.= Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil. =Potage bouquetière.= Consommé, tapioca and printanier mixed. =Fresh herring, à l'Egyptienne.= Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter. =Chicken en cocotte, Bazar.= Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve. OCTOBER 21 BREAKFAST Stewed prunes Ham and eggs Rolls Coffee LUNCHEON Grapefruit à la rose Eggs, ministerielle Beef goulash, Hungarian style Mince pie Coffee DINNER Consommé Diane Chow chow. Salted almonds Sole Déjazet Roast chicken Summer squash Château potatoes Lettuce salad Vanilla ice cream Assorted cakes Coffee =Consommé Diane.= Take any game bird, such as grouse, partridge, quail, 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 consommé. Add some dry sherry wine and a little Cayenne pepper before serving. =Sole Déjazet.= 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 Rissolées 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 sauté 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 suprême 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 Canapé P. P. I. E. Onion soup au gratin Ripe olives Roast turkey, cranberry sauce Sweet potato pudding Coffee =Canapé 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 à 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, Café de Paris Breast of chicken, James Woods Salad Algérienne 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, Café 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 Algérienne.= 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 Consommé in cups Cold Virginia ham Lettuce salad Pink pudding, Victor Demi tasse AFTERNOON TEA Brioche Coffee cake Tea, chocolate or coffee DINNER Purée of pea soup Ripe olives Sand dabs, meunière Saddle of lamb, jardinière 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 à layer of vanilla ice cream in the bottom, then à 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 Consommé in cup Salted almonds Loin of pork, apple sauce Lettuce salad Meringue glacée à la vanille Black coffee DINNER Purée of peas, Varsovienne Olives Celery Sand dabs, sauté meunière 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. =Consommé.= 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. =Purée 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 sauté 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, meunière.= 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 à 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 Canapé of caviar Radishes Hungarian goulash Potato croquettes Assorted fruits DINNER Purée of tomato soup Celery Boiled codfish, egg sauce Roast leg of lamb String beans in butter Potatoes rissolées 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. =Canapé 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. =Hungarian goulash.= One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour; a little bouillon, stock or water; one-half cup of purée of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done. =Beef goulash.= Same as the above except use beef, and the fat of pork, only. =Potato croquettes.= Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of à large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard. =Purée of tomatoes.= Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well. =Purée of tomato soup.= Add some chicken broth or bouillon to the purée of tomatoes. Serve bread crumbs fried in butter. =Boiled codfish, or any white fish.= Put fish in cold water. Add cup of milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quartered lemons. =Egg sauce.= Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley. =Cream or Béchamel sauce.= Melt two ounces of butter in two ounces of flour. When warm, but not brown, add one pint of boiling milk. Stir well and cook for a few minutes. Strain. =String beans.= Boil in salt water. Place in pan, add piece of butter and salt and pepper. =Escarole salad.= Serve with French dressing. This salad goes well with piece of bread rubbed with garlic, and served in bowl. =Chicory salad.= Serve with French dressing. Use crust of bread rubbed with garlic if desired. OCTOBER 29 BREAKFAST Stewed prunes Pettijohns in cream Ham and eggs Rolls Tea LUNCHEON Chicken broth in cups Lamb hash Cheese balls Lettuce salad Coffee DINNER Little Neck clams on shell Giblet soup, English style Frog legs, sauté à sec Roast teal duck Fried hominy and currant jelly Boiled artichokes, Hollandaise sauce Romaine salad Philadelphia ice cream Macaroons Coffee =Pettijohns.= To one quart of boiling water add eight ounces of Pettijohns. Cook ten minutes. Salt. Serve cream separate. =Fried ham.= Thin slices of raw ham fried in butter. If fried too much ham will get hard. =Fried eggs.= Use strictly fresh eggs and fry in hot butter. Salt and pepper. =Ham and eggs.= Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry. =Chicken broth.= Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups. The cooked fowls may be used for sandwiches, chicken salad, chicken à la King, etc. =Boiled fowl.= See chicken broth above. =Lamb hash.= Cut cold boiled or roast lamb in small dices. Add one-half as much cold boiled potatoes. Put piece of butter in saucepan with one chopped onion and simmer until brown. Add lamb and potato, salt, pepper, cup of stock or bouillon and cook for ten minutes. Serve on toast with chopped parsley. =Cheese balls.= Mix one and one-half cups of grated Parmesan or American cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of Cayenne pepper and the whites of three eggs beaten stiff. Shape in small balls or croquettes, roll in cracker dust, fry in deep fat and drain on brown paper. New lard is necessary for frying, and they must not stand, but serve immediately. =Lettuce salad.= Wash, dry in napkin, and serve with French dressing. =Giblet soup à l'Anglaise.= (English style). Cut turkey or chicken gizzards in small dices. Also a carrot, turnip, piece of celery and a piece of leek. Add one-third pound of barley, large spoonful of flour and four ounces of butter. Simmer all together, add two quarts of stock or bouillon, season with salt, pepper and teaspoonful of Worcestershire sauce and cook for one hour. Serve with a sprinkle of chopped parsley. =Frogs' legs sauté à sec.= Season the frogs' legs with salt and pepper and dip in flour. Put a piece of butter in sauté pan and place on stove over a quick fire. When hot add the frogs' legs and fry for a few minutes. Remove to a chafing dish and put a fresh piece of butter in the sauté pan, brown, and pour over the legs, with chopped parsley, and garlic, if desired. =Roast teal duck.= Season with pepper and salt and roast in very hot oven for ten minutes. Rare, seven and one-half minutes. =Fried hominy.= Boil ten ounces of hominy in one quart of water for thirty minutes. Spread in pan to a depth of one inch or more, to cool. Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread crumbs, and fry in swimming fat. =Boiled artichokes.= Boil in salt water with a few slices of lemon. When soft serve on napkins with parsley in branches. Sauce separate. =Romaine salad.= Romaine should not be washed, or the leaves broken. Wipe with a napkin if it is dusty and serve with French dressing. =Philadelphia ice cream.= Dissolve one-half pound of sugar in one quart of cream. Flavor to taste. Strain and freeze. =Little Neck clams on shell.= Serve on cracked ice with half a lemon or lime. OCTOBER 30 BREAKFAST Sliced oranges Force and cream Poached eggs on toast Coffee LUNCHEON Canapé Hambourgeoise Broiled honeycomb tripe, maître d'hôtel Lyonnaise potatoes Field salad German apple cake Coffee DINNER Purée of lentils Ripe olives Fillet of sole, au vin blanc Lamb chops with bacon Asparagus tip salad Tartelette with pears Coffee =Sliced oranges.= Peel and slice the oranges and put on compote dish. Serve powdered sugar separate. =Force and cream.= Serve raw with powdered sugar and cream separate. =Poached eggs.= Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches. =Canapé Hambourgeoise.= Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon. =Boiled honeycomb tripe.= Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt and boil until done. =Broiled honeycomb tripe.= Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil. Serve with lemon and parsley garnishing, and maître d'hôtel sauce on top. =Maître d'hôtel sauce.= One-quarter pound of fresh butter, juice of one lemon, and chopped parsley. Mix well. This sauce is not to be used hot. =Lyonnaise potatoes.= Slice an onion, fry in butter, and mix with sauté potatoes. =Field salad.= Wash and clean the salad well. Serve with French dressing and chopped parsley. =Purée of lentils (soup).= Put in pot one pound of well-washed lentils and one quart of stock. Skim when it comes to a boil, and salt. Put in sauté pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter, and allow to simmer. Add to the lentils, and boil. When done strain through sieve and serve with small dices of bread fried in butter. =Fillet of sole, au vin blanc.= Remove the skin from the fillets of sole. Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of white wine, and one-half glass of stock. Cover with buttered manilla paper and put in oven to boil. When done put on platter and cover with sauce "au vin blanc." (See below.) =Sauce au vin blanc (white wine sauce).= Cut up some large fish bones, put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour. Put in another saucepan three ounces of butter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes. Beat well the yolks of two eggs and one-half cup of cream, and thicken the sauce with same. Strain. =Lamb chops with bacon.= With each broiled lamb chop serve two slices of broiled bacon. Garnish with watercress. =Asparagus tip salad.= Canned asparagus tips garnished with lettuce leaves. Serve with French dressing. =German apple cake.= Make a dough with one pound of flour, one pound of butter, one cup of milk and a pinch of salt. Line a cake pan with the dough rolled thin, and cover with sliced apples. Dust some powdered sugar mixed with ground cinnamon over the apple, and bake. When nearly done pour over it a custard made of one pint of milk, one-quarter pound of sugar and three eggs, mixed well. Put again in the oven until the custard is set. =Tartelette of pears.= One pound of flour, one-half pound of butter, two ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub the butter into the flour, then add the sugar, salt, eggs and water. Work it lightly to a rather firm dough. Line some tartelette molds thinly with the dough. Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar mixed with a very little cinnamon, on top. Place in a pan and bake. While they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar, and boil for a few minutes. When the tartelettes are done remove from the moulds, and use a brush to coat the tops with the apricot marmalade. Allow to cool before serving. OCTOBER 31 BREAKFAST Bananas in cream Buckwheat cakes Fried country sausages Cocoa LUNCHEON Cold poached egg with mayonnaise Broiled finnan haddie Rump steak, Bercy Château potatoes Pickled beets Assorted fruits DINNER Cream of cauliflower Butterfish, sauté meunière Shoulder of veal, au jus Carrots, Vichy Duchesse potatoes Watercress salad Roquefort cheese Toasted crackers Coffee =Bananas and cream.= Peel and slice the bananas. Serve cream and powdered sugar separate. =Buckwheat cakes.= One-quarter pound of buckwheat flour, one-quarter pound of white flour, one tablespoonful of baking powder, one ounce of sugar, one ounce of molasses, one egg and just enough milk to make a thin dough. Mix well and cook on hot iron plate rubbed with a piece of raw lard. Serve with strained honey or syrup, separate. =Mayonnaise sauce.= Put in bowl three yolks of eggs, a pinch of salt, a little Cayenne pepper, a pinch of English mustard flour and a dash of Worcestershire sauce. Stir well. Add, little by little, one pint of olive oil and an occasional few drops of vinegar or lemon juice. When finished, stir in one spoonful of boiling water, which will keep the sauce from curdling. =Cold poached eggs with mayonnaise.= Serve on the top of toast. Pour mayonnaise over the egg, only. Garnish with lemon quarters and parsley. =Finnan haddie in cream.= Remove the skin and bones and boil for one minute in plain water. Then separate the fish in small pieces, add one cup of cream and one-half cup of cream sauce, and boil for ten minutes. Serve in chafing dish. =Rump steak, Bercy.= Broil steak. Sauce Bercy as follows: Simmer slightly in butter two chopped shallots. Add half cup of sauce maître d'hôtel, and one parboiled marrow, cut in small pieces. Pour over steak and put in oven for two minutes. Serve with chopped parsley. =Château potatoes.= Cut raw potatoes in shape of a half-moon, and the size of an egg. Put in cold water, salt, and boil for five minutes. Then place in pan with butter and roast in oven for ten minutes. Salt again. =Boiled beets.= Wash the beets well and boil with the skin on, in salt water. When soft remove the skin with the fingers while still hot. =Pickled beets.= Use fresh-boiled and very hot beets. Put in a piece of cheese cloth, one onion, bay leaf, clove and one spoonful of whole black peppers, and tie tightly together. Place this in center of earthern pot with à layer of the hot sliced beets around the sides and over the top. To each dozen beets put four pieces of lump sugar on top. Salt and cover with white wine vinegar. Let stand, covered, at least two days before serving. If not all used at once, a wooden spoon must be used to remove the beets from the pot, otherwise they will spoil. =Cream of cauliflower soup.= Put in saucepan one-half onion, a little leek, a piece of butter the size of two eggs, and let simmer slowly. Add one cup of flour, simmer a little more. Put in the stems of cauliflower and one quart of milk, boil till done, and strain through sieve. Put in pot, add one gill of cream and piece of sweet butter and stir well until butter is melted. Add salt and a little Cayenne pepper. Cut the heart of the cauliflower in small flowers, boil in salt water until soft, and add before serving. =Butter fish, meunière.= See sand dabs, meunière. =Shoulder of veal, au jus.= Roast either with or without bones. If boneless roll and tie firmly with a string. Season with salt and pepper and put in pan with an onion, carrot, bay leaf, clove and piece of butter. Put in oven and baste often. When done remove meat to platter, put a little water in the pan and let simmer for a few minutes, and add to the veal. NOVEMBER 1 BREAKFAST Fresh figs in cream Boiled eggs Milk toast Coffee LUNCHEON Smoked salmon Broiled sweetbreads New peas Moka cake Tea DINNER Old fashioned pepper pot Celery Lake Tahoe trout, Sauce Génoise Hollandaise potatoes Roast mallard duck Fried hominy Currant jelly Summer squash in butter Vanilla ice cream Champagne wafers Coffee =Fresh figs in cream.= Peel and slice the figs, and cool on ice before serving. Powdered sugar and cream separate. =Milk toast.= Put in soup tureen the toast, in small pieces, and cover with boiling milk. =Smoked salmon.= Slice the salmon very thin, serve on lettuce leaves, with quartered lemon and parsley in branches on the side. =Broiled veal sweetbreads.= Soak the sweetbreads in cold water for two hours. Parboil and cool in cold water, and dry with a napkin. Split, salt and pepper, dip in oil and broil. Serve with maître d'hôtel sauce. =New peas, plain.= Boil peas in salt water. When done allow to cool. Then put in saucepan with a piece of fresh butter, a little salt and a pinch of sugar, and allow to simmer for a few seconds. =Lake trout, boiled.= In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes. =Sauce Génoise.= Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in sauté pan with a piece of butter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one glass of claret, reduce; add one quart of brown gravy, cook for ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh butter. Sprinkle with chopped parsley. =Hollandaise potatoes.= Shape potatoes in the form of a small egg. Boil in salt water, drain off and evaporate well. Serve on napkin. =Roast mallard duck.= Roast about sixteen or eighteen minutes. See teal duck. =Summer squash in butter.= Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in sauté pan with a piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top. NOVEMBER 2 BREAKFAST Stewed rhubarb Boiled salt mackerel Plain boiled potatoes Dry toast Coffee LUNCHEON Canapé of anchovies Omelette du Czar Spring lamb Irish stew Camembert cheese Crackers Coffee DINNER Cream of celery soup Barracouda sauté, aux fines herbes Larded tenderloin of beef String beans Baked potatoes Sliced tomatoes, French dressing Vanilla custard pie Demi tasse =Boiled salt mackerel.= Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley. =Canapé of anchovies.= Lay split anchovies on thin buttered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches. =Omelette du Czar.= Pour horseradish sauce in cream, around the edge of a plain omelet. =Spring lamb Irish stew.= Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a bouquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcestershire sauce, if desired. =Cream of Celery Soup.= Use celery instead of cauliflower, and prepare the same as cream of cauliflower. =Barracouda sauté, aux fines herbes.= Put seasoned fish, well rolled in flour, in pan in hot butter. When done lay fish on platter, and brown a fresh piece of butter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives. =Larded Tenderloin of Beef.= Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some butter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water, reduce, salt, pepper and strain. Madeira sauce may be served with same if desired. =Sliced tomatoes, French dressing.= Peeled tomatoes garnished with leaves of lettuce, and French dressing over same. =Vanilla custard pie.= Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line à large pie dish with thin pie dough. Fill with the custard and bake in moderate oven until set. NOVEMBER 3 BREAKFAST Orange marmalade English breakfast tea Tea biscuits Ham and eggs LUNCHEON Grapefruit Bouillon in cups Boiled beef, horseradish sauce Vegetable garnishing for beef Romaine salad Apple pie Coffee DINNER Petite marmite Broiled lobster Potted squab chicken, plain Waffle potatoes Peach compote Boiled artichokes, Hollandaise sauce Coffee ice cream Pound cake Demi tasse =Tea biscuits.= Three pounds of flour, one-half pound of butter, one quart of milk, three ounces of baking powder, three ounces of sugar, and a little salt. Sift the sugar, salt and baking powder with the flour; add the butter and milk, and make a dough on the table about one-half inch thick. Cut with a round cutter about the size of a dollar, place in a buttered pan, moisten the top with milk, and bake in a hot oven for about fifteen minutes. =Boiled beef with vegetables.= The meat should be juicy, well-flavored and tender. The brisket, cross rib and rump are the best portions. The wide ribs at the end of a rib roast are also very good. Tie the beef with a string and put into boiling water; clear from scum, add salt, and garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage. The cabbage may be tied with a string to prevent disintegration. A good way is to put all the vegetables into a net as they can thus be withdrawn at once. Allow the meat to simmer gently on the side of the range, but do not let it come to a boil. When done cut in slices, not too thin, and garnish with the vegetables neatly arranged around the beef. Serve separately, either cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce. A little of its own broth should be poured over the meat before serving. =Horseradish sauce in cream.= Cream sauce with fresh-grated horseradish and salt and pepper. =Horseradish sauce with bouillon.= Put two fresh-grated horseradish roots in sauté pan with four ounces of butter. Cover and put in oven for five minutes. Add two grated rolls and return to oven for two minutes more. Then add bouillon enough to form the sauce. The bread will swell and give the necessary body. Add a pinch of sugar, salt and pepper. =Cold horseradish sauce, English style.= To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcestershire sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream. =Bouillon.= Broth from boiled beef, strained. NOVEMBER 4 BREAKFAST Casaba melon Boiled eggs Cold Lyon sausage Rolls Coffee LUNCHEON Consommé in cup Pompano sauté, Tempis Broiled veal chops St. Francis potatoes Brazilian salad Brie cheese Toasted crackers Coffee DINNER Cherrystone oysters on half shell Cream of artichokes Boiled rock cod, sauce fleurette Sirloin steak, sauce Madère Broiled fresh mushrooms Delmonico potatoes Celery Victor Bavarois à la vanille Macaroons Coffee =Lyon sausage.= An imported sausage. Slice thin and garnish with chopped meat jelly and parsley in branches. =Pompano sauté, meunière.= Prepare the same as sand dabs, meunière. Sprinkle with chopped salted almonds over top. =Broiled veal chops.= Salt and pepper the chops and dip in olive oil. Broil over slow charcoal broiler. Serve with maître d'hôtel sauce and watercress. =St. Francis potatoes.= Peel three cold baked potatoes, chop very fine, put in sauté pan with one-half pint of cream, three ounces of butter, salt and pepper. Simmer for five minutes. =Brazilian salad.= Proportions should be one-half Lima beans, one-quarter raw celery, and one-quarter raw green peppers, cut in the form of matches. Pour French dressing over all and sprinkle with chopped parsley. =Oysters on half shell.= Serve on cracked ice with one-half lemon or lime. =Boiled rock cod.= See codfish. =Sauce fleurette.= Cream sauce with chives, chervil and parsley, chopped fine and well seasoned. =Sirloin steak.= Salt and pepper the steak, dip in olive oil and broil. Serve with maître d'hôtel sauce and chopped parsley. =Sauce Madère.= Put in sauce pan one glass of sherry wine and reduce over fire one-half. Add one and one-half cups of brown gravy, boil for a few minutes, and add a little good Madeira before serving. =Broiled fresh mushrooms.= Cut the stems from the mushrooms and wash the heads in three waters, to free them from sand, dry on napkin. Season with salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes, according to their size. Serve on dry toast with maître d'hôtel sauce on top. =Celery Victor. (Salad).= Wash six stalks of large celery. Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place celery in vessel and strain broth over same, and boil until soft. Allow to cool in the broth. When cold press the broth out of the celery gently with the hands, and place on plate. Season with salt, fresh-ground black pepper, chervil, and one-quarter white wine tarragon vinegar to three-quarters of olive oil. =Delmonico potatoes.= Put hashed in cream potatoes in a buttered shirred egg dish, sprinkle with grated Parmesan cheese, and bake in oven until brown. NOVEMBER 5 BREAKFAST Wine grapes Bacon and eggs Rolls Coffee LUNCHEON Buttermilk Waffles and honey Coffee DINNER Little neck clams on shell Potage Lamballe Ripe California olives Boiled river salmon, sauce mousseline Potatoes nature Roast sirloin of beef, sauce Madère Cauliflower au gratin Potatoes Laurette Cole slaw Chocolate ice cream Assorted cakes Coffee =Bacon and eggs.= See ham and eggs. =Fried bacon.= Thin slices of bacon fried slowly in pan in own fat. Should be crisp. =Waffles.= One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot. =Potage Lamballe.= One-half purée of peas and one-half consommé with 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 Canapé 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. =Canapé 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 mariné).= 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, maître d'hôtel Homemade beef stew Lemon water ice Fruit cake Demi tasse DINNER California oysters on shell Consommé with sago Écrevisses 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, maître d'hôtel.= Cut halibut in slices one inch thick. Salt and pepper, dip in olive oil and broil. Serve with maître d'hôtel 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 purée of tomatoes and boil for five minutes. Serve with a sprinkle of chopped parsley. =Consommé with sago.= Bring one quart of consommé to a boil and then let one-third of a pound of sago run slowly into it. Cook for ten minutes. =Écrevisses 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 écrevisses, or crayfish, and boil for ten minutes. Serve on napkin with parsley and lemon, or serve in its broth if desired. For most écrevisses 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 éclairs Demi tasse AFTERNOON TEA Preserved strawberries Dry toast Chicken sandwiches Assorted cakes Oolong tea DINNER Purée 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 maître d'hôtel 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. =Purée of tomato soup, with rice.= Add one-half cup of boiled rice to each portion of purée 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 sauté 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 glacé 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 à la King Bread and butter sandwiches Raspberry water ice Champagne wafers Almond cake Tea Chocolate Whipped cream DINNER Consommé 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 à 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. =Consommé with tapioca.= To one quart of boiling consommé 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 Canapé 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. =Canapé 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 Consommé in cups Broiled bluefish, maître d'hôtel Tripe, Lyonnaise Mashed potatoes Hearts of lettuce, egg dressing Chocolate éclairs 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 maître d'hôtel 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 suprême 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. =Suprême 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 entrée 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 purée 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 sauté 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. =Puff paste (feuilletage).= Take one pound of flour and one cup of water and make a smooth paste, but not too soft. Form into a square loaf and let it set for about fifteen minutes. Roll out on floured board about one-half inch thick, and place in the center one pound of butter, well-worked and flexible. Fold the edges of the paste over the butter and roll out about one-quarter inch thick, taking care that the butter does not run out of the dough. Brush off the flour and fold in three. Roll out again to the same thickness as before and repeat the folding. Put in cool place or ice box for about one-half hour, then roll and fold as before. Again rest for one-half hour, and then roll and fold again. The paste will then have six turns in all, and after a little rest it can be used. =Brown gravy.= One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madère, etc. NOVEMBER 15 BREAKFAST Stewed rhubarb Grape-nuts with cream Yarmouth bloaters Rolls Coffee LUNCHEON Shrimp salad Lamb chops Julienne potatoes French string beans Chocolate macaroons Coffee DINNER Seapuit oysters on half shell Onion soup au gratin Salted pistachio nuts Whitefish, maître d'hôtel Sweetbreads braisé, au jus Purée St. Germain Olivette potatoes Roast leg of lamb, mint sauce Romaine salad Pineapple punch Lady fingers Coffee =Stewed rhubarb.= Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate. =Grape-nuts with cream.= Serve as prepared in package. Cream and powdered sugar separate. =Yarmouth bloater.= Imported in cans. Put on broiler and heat through. Serve with maître d'hôtel sauce, quartered lemons and parsley. =Shrimp salad.= Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. Serve very cold. =Julienne potatoes.= Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover. =Onion soup, au gratin.= Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consommé, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste. =Whitefish, maître d'hôtel.= Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maître d'hôtel sauce, quartered lemons and parsley. =Purée St. Germain (vegetable).= Strain cooked peas through a fine sieve. Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and when hot, add a very little thick cream. The purée should be firm, like mashed potatoes. NOVEMBER 16 BREAKFAST Stewed prunes Malta Vita with cream Poached eggs on toast Rolls Coffee LUNCHEON Hors d'oeuvres variés Fried fillet of sole, rémoulade sauce Broiled quail on toast Chiffonnade salad Soufflée potatoes Savarin au fine champagne Demi tasse DINNER Cotuit oysters on half shell Petite marmite Salted almonds Terrapin, Maryland style Roast ribs of beef Stewed tomatoes Mashed potatoes Cold artichokes, mustard sauce English breakfast tea ice cream Assorted cakes Coffee =Stewed prunes.= Wash well one pound of prunes, and soak in cold water for two hours. Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft. It will require about one hour. If an earthern pot with cover is used, put in bake oven for about two hours. The flavor will be better. =Malta Vita.= Serve with powdered sugar, and cream, separate. =Hors d'oeuvres variés.= (Appetisers assorted). Hors d'oeuvres are different delicacies, and, except in rare instances, are served cold. They consist of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pâté de foie gras, smoked salmon, smoked goose breast, and many others. From one dish to two dozen kinds may be served, allowing the guests to make a selection. Each kind should be served on a separate platter, or silver bowl. =Caviar.= Leave the caviar three hours on ice. Serve in a glass dish. For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon. Thin dry toast and sweet butter separate. =Pâté de foie gras.= (Goose liver patty.) Obtainable in cans or terrines, of different sizes. Remove the fat, which is put on top as a preservative, and with a soup spoon, which has been dipped in hot water, cut the paste in thin slices, and serve on lettuce leaves on a napkin. Garnish with meat jelly and parsley in branches. Let the pâté de foie gras stand in ice box a few hours before opening and serving. =Lyon sausage.= A kind of imported beef sausage. Slice thin. =Stuffed eggs.= Cut hard boiled eggs in two, either way. Mix the yolks with equal parts of sweet butter and pass through a sieve. Add salt, paprika, a little anchovy paste, and some chives. Mix well, and fill the halved eggs. Or the yolks may be mixed with butter, and some poppy or celery seeds, etc. Also with any kind of purée, such as purée of tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner. Serve very cold. =Sardines.= Serve cold with quartered lemons, on lettuce leaves. =Sliced tomatoes.= Have the tomatoes very cold. Peel and slice, and serve on lettuce leaves, with French dressing. To peel, put tomatoes in hot water for ten seconds, and peel immediately. NOVEMBER 17 BREAKFAST Baked apples Boiled eggs Toast Coffee LUNCHEON Grapefruit with cherries Steak and kidney pie Cream cheese Maryland beaten biscuits DINNER Consommé Madriléne Ripe California olives Sand dabs, meuniére Butterball duck with currant jelly Fried hominy French endive salad Asparagus, Hollandaise Fancy ice cream Assorted cakes Coffee =Grapefruit with cherries.= Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top. =Steak and kidney pie.= Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough and bake in oven for about eighteen minutes. Serve in the dishes in which they were baked, on napkins. =Butterball duck.= Roast in hot oven for about twelve minutes. =Assorted cakes.= Any kind of small cakes. Serve on a compotier, on doily. The more varied the assortment the better. =Maryland beaten biscuits.= To one pint of sifted flour add one heaping teaspoonful of lard, or butter, and a little salt. Mix with one pint of sweet milk to stiff dough. Beat with a mallet for one hour. The success of same depends upon the beating. Shape as for tea biscuits and bake. =Macaroons.= Mix one pound of almond paste with one pound of powdered sugar. Add the whites of six eggs and a spoonful of flour and mix well. Squeeze through a pastry bag onto paper, moisten the tops with water, using a brush, and bake in a very slow oven for about twenty minutes. =Lady fingers.= Eight eggs, with the yolks and whites separate, one-half pound of sugar, one-half pound of flour, and some vanilla flavoring extract. Beat the sugar with the yolks until light; then beat the whites very stiff. Mix the flour with the yolks and sugar, then add the beaten whites and mix lightly. Dress on paper with a plain pastry bag, in the shape wanted. Dust powdered sugar on top and bake in a moderate oven. NOVEMBER 18 BREAKFAST Guava jelly Oatmeal with cream Rolls Coffee LUNCHEON Mariniert herring Plain boiled potatoes Calf's liver, sauce piquante Fried egg plant Oregon cream cheese and crackers Coffee DINNER Purée of game, hunter style Salted English walnuts Roast capon Compote of pears Stewed celery, au Madère Paille potatoes Bavarois à la vanille Fancy macaroons Coffee =Mariniert herring.= Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one teaspoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day. =Calf's liver, sauté.= Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons. =Sauce piquante.= Simmer one chopped onion with a piece of butter. Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry. Then add one pint of brown gravy, boil for fifteen minutes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley. =Fried egg plant.= Peel and cut the egg plant into slices one-quarter of an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on napkin, sprinkle with a little more salt, and garnish with parsley. =Purée of game soup.= Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira. =Purée of game, St. Hubert.= Add to above soup some square cut pieces of roasted game, before serving. =Stewed celery, au Madère.= Wash well and cut the celery stalks in pieces one inch long. Parboil in salt water, cool, and put back to boil in enough stock to cover. When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry or Madeira before serving. =Paille potatoes (straw).= Cut in thin strips like straws the full length of the potato. Fry in very hot lard, serve in napkin, and salt when first removed from fat. =Fancy macaroons.= Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour. Put in pastry bag with a fancy tube and squeeze the paste through, about the size of a half dollar. Put half of a glacé cherry on top and let stand over night in a dry place. Bake in oven for ten minutes. NOVEMBER 19 BREAKFAST Stewed apples Pettijohns with cream Ham and eggs Dry toast Oolong tea LUNCHEON Canapé Riga Planked smelts, en bordure Sirloin steak, sauce Colbert Haricots panachés Lettuce and tomato salad Pistache éclairs Coffee DINNER Potage santé Salted pecans Crab meat, au beurre noisette Roast tame duckling, apple sauce Corn fritters and potato croquettes Waldorf salad Fancy ice cream Assorted cakes Coffee =Canapé Riga.= One-half tuna fish (thon mariné) and one-half caviar mixed. Spread on thin toast, buttered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches. =Planked smelts, en bordure.= Split some large smelts down the back and remove the bones. Place on a buttered plank with salt, pepper and a little butter on top. Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high. Put in oven and bake for about fifteen minutes. Serve with a little maître d'hôtel butter on top, and garnish with quartered lemons and parsley. =Sauce Colbert.= Chop three shallots very fine, and simmer in butter. Add one-half glass of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet butter, the juice of one lemon, and some chopped parsley. =Potage santé (soup).= Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of butter and simmer slowly for ten minutes. Then add one quart of bouillon, or consommé, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream. Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes. =Boiled crabs.= Put two live crabs in a pot and cover with cold water. Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and salt. Boil for thirty-five minutes and let become cool without removing from the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce; or remove from shell and serve as a salad; or prepare hot in many ways. =Crab meat, au beurre noisette.= Put some fresh-boiled crab meat on a platter and season with salt and pepper. In a frying pan put a quarter pound of sweet butter. Simmer until of a hazel color, and pour over crab meat. Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon. =Waldorf salad.= Half white celery and half apple, cut in small squares. Put both in salad bowl, but do not mix. Cover with mayonnaise and season to taste. NOVEMBER 20 BREAKFAST Honey in comb Waffles Kippered herring Baked potatoes Rolls and coffee LUNCHEON Eggs Marigny French pastry Iced tea DINNER Consommé Cialdini Radishes Fillet of bass, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glacée, Chantilly Coffee =Eggs Marigny.= Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done. =Consommé Cialdini.= Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of à large pea. Cook each separate in salt water. When done put in consommé and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls. =Larded sirloin of beef.= Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner. =Richelieu.= A garnish for beef and other meats. Is prepared in various styles. Here are four good ones. Stuffed tomatoes with rice Créole, stuffed fresh mushrooms à la D'Uxelles, braised lettuce and potatoes château. Tomatoes, whole and baked, string beans, mushrooms and potatoes château. Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives. Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braisé and potatoes château. =Fillet of bass, 1905.= I originated this style in 1905, hence the name. Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a buttered shirred egg dish; salt, pepper, and place three nice heads of fresh mushrooms sauté in butter, on top of the fish. Put a soupspoonful of maître d'hôtel butter on top of the mushrooms, cover with a glass globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve. =Salade Doucette.= Field salad. =Meringue glacée, Chantilly.= Same as meringue glacée à la vanille. But decorate with whipped cream, passed through a pastry bag with a star tube. NOVEMBER 21 BREAKFAST Bar le Duc jelly Horlick's malted milk Boiled eggs Maryland beaten biscuits LUNCHEON Stuffed eggs Broiled salmon steak, anchovy butter Olivette potatoes Breaded lamb chops, Milanaise Pickled beets German apple cake Coffee DINNER Seapuit oysters on shell Consommé royal Skatefish au beurre noir Potatoes nature Roast top sirloin of beef, forestière Yorkshire pudding Chiffonnade salad Fancy ice cream Assorted cakes Coffee =Stuffed eggs with crab meat.= Cut in two some hard-boiled eggs and remove the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold. =Broiled salmon steak.= Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maître d'hôtel sauce, and garnish with quartered lemons and parsley in branches. Or serve with anchovy butter or other sauce, either on top or separate. =Anchovy butter.= Fresh butter mixed with anchovy paste and the juice of a lemon. =Breaded lamb chops.= Salt and pepper the chops, roll in flour, then in beaten eggs, then in bread crumbs, and fry in butter. =Spaghetti Milanaise.= Boiled spaghetti cut in two inch lengths, a slice of boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese separate. If served as a garnish with "lamb chops, Milanaise," mix the cheese before serving. =Consommé Royal.= Beat four eggs and season well. Add one pint of warm (not hot), consommé, put in a buttered mould and set in a pan of hot water. Cook slowly in a moderate oven. When the custard is done allow to cool, and cut in any shape desired. Serve hot consommé, with royal custard as a garnish. =Skatefish au beurre noir.= Place the skate in boiling water for a few minutes, when the skin may readily be scraped off. Put in cold water, add a little milk to make the fish white, salt, and bring to a boil. Take off the fire, but leave in the water for ten minutes. Then put fish on platter, salt, pepper, sprinkle with a little vinegar, a few capers and some chopped parsley. Put in frying pan a quarter pound of butter, allow to become almost black, and pour over fish. =Roast top sirloin of beef.= Same as roast sirloin of beef. =Forestière, for sauce.= Sliced fresh mushrooms, simmered in butter. Add brown gravy and boil for ten minutes. Before serving stir in a little sherry wine. =Yorkshire pudding.= One cup of milk, one-half cup of flour, two eggs, and one teaspoonful of baking powder. Mix well, add salt, pepper and one-half cup of chopped beef suet. Bake in roasting pan with beef fat from your roast. When done cut in squares. NOVEMBER 22 BREAKFAST Grapefruit Germea with cream Crescents Cocoa LUNCHEON Scrambled eggs, Morocquaine Lamb trotters, poulette Potatoes St. Francis Moka éclairs Tea DINNER Bisque of clams Frogs' legs, sauté à sec Tournedos Massenet Jets de houblons Endives au cerfeuil Mince pie American cheese Coffee =Germea and cream.= Powdered sugar and cream separate. =Scrambled eggs, Morocquaine.= Cut cèpes in small squares, fry in butter and place in middle of scrambled eggs. Tomato sauce around the edge. =Lamb trotters, poulette.= Cook lambs' feet in stock or water with salt, and one carrot, an onion and a bouquet garni. When done pour poulette sauce over all. =Sauce poulette.= Simmer three shallots in butter, but do not brown. Add one-half glass of white wine and reduce till almost dry. Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande. Boil for a few minutes, and bind with the yolk of an egg and a piece of fresh butter. =Bisque of clams.= Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in butter. Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour. Strain through a fine sieve, put back on fire and add one pint of cream. When hot add three ounces of butter, salt and a little Cayenne pepper. Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine. If desired both clams and broth can be used in making the bisque, and all strained before serving. =Tournedos Massenet.= Small tenderloin steaks sauté in butter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cèpes, small squares of tomatoes sauté in butter, French fried onions, and Olivette potatoes. Serve with sauce Madère. =Jets de houblons.= (Hop sprouts). Can be obtained in cans. Warm in their own juice, drain, serve in vegetable dish, and cover with Hollandaise sauce. =Mince meat.= One pound of beef suet chopped fine, one pound of boiled beef cut in very small dices, one pound of seedless raisins, one pound of cleaned currants, one-half pound of seeded Sultana raisins, one-half pound of citron cut in very small dices, one-pound of orange and lemon peel mixed and chopped fine, two pounds of chopped peeled apples, one ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of rum, and one pint of brandy. Mix well, put in jars and keep in cool place. Use as needed. =Mince pie.= Line pie plate with dough as for apple pie. Put in mince meat, and finish as for apple pie. Serve warm with a piece of American cheese on the side. NOVEMBER 23 BREAKFAST Baked apples Baked beans, Boston style Boston brown bread Coffee LUNCHEON Écrevisse salad, gourmet Eggs, Henri IV Broiled squab chicken Soufflé potatoes Apricot compote French pastry Coffee DINNER Lynn Haven oysters on shell Chicken okra soup Salted Jordan almonds Fillet of halibut, Mornay Roast ribs of beef Stuffed tomatoes, Noyer Sweet potatoes, Southern style Wine jelly Caroline cakes Coffee =Stuffed tomatoes, Noyer.= Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same. Put a piece of butter on top and bake in moderate oven for ten minutes. =Baked apples.= Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of butter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate. =Baked beans, Boston style.= Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of molasses, one soupspoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork. Pour in just enough water to moisten, cover, and put in bake oven for four hours. Or in a not too hot range oven for two and one-half hours. If range is used, be careful that they do not burn. Serve from pot, or in small individual pots, with Boston brown bread separate. =Écrevisse salad, gourmet.= Cover the bottoms of four dinner plates with chicory salad. In the center make a nest of celery cut in thin strips like matches. On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six écrevisses. Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil. Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad. =Eggs Henri IV.= Breaded poached eggs fried in swimming lard. Place on a piece of toast spread with purée de foie gras, and cover with sauce Périgordine. =Sauce Périgordine.= To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine. Season with salt and Cayenne pepper. =Broiled squab chicken.= Split a squab from the back, salt, pepper, moisten with a little olive oil and broil. Serve on toast, with maître d'hôtel sauce, quartered lemons and watercress. NOVEMBER 24 BREAKFAST Florida grapefruit Eggs Bercy Rolls Coffee LUNCHEON Consommé in cups Fried smelts, Tartar sauce Broiled pig's feet, special Fried apples Romaine salad French pastry Coffee DINNER Seapuit oysters Potage Lamballe Boiled beef garnished with vegetables Horseradish à l'Anglaise Pickles Asparagus, Hollandaise Fancy ice cream Assorted cakes Coffee =Eggs Bercy.= Fry some small breakfast sausages and cut in pieces one inch long. Make some shirred eggs. When half cooked add the sausages and a very little tomato sauce. Season with salt and pepper and finish cooking. =Broiled pig's feet, special.= Take some boiled pig's feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs, and broil. See sauce below. =Sauce special.= Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcestershire sauce. Bring to a boil and serve. =Boiled pig's feet.= Roll two pig's feet very tightly together with cheesecloth, so they will lay straight when cooked. Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni. Boil until well done. If necessary to keep them after cooking, place in an earthern pot in their own broth. =Fried apples.= Peel, core, and cut the apples in five or six pieces. Roll in flour and fry in swimming fat or lard. Serve on a napkin. =Icing or frosting=, for glacé cakes, éclairs, etc. One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs. Mix and heat over slow fire, stirring continually with a wooden spoon. Do not let it boil. Flavor according to desire. For chocolate frosting add a little melted cocoa. =Cream puffs.= One-quarter pound of butter, one cup of water, one cup of milk, four eggs and one-quarter pound of flour. Put the butter, water and milk into a sauce pan and boil. Remove from the fire and add the flour, mixing with a wooden spoon. Then add the eggs one by one, beating well. Dress them on a buttered pan, and about two inches in diameter. Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a medium oven for about twenty minutes, then slit one edge and fill with sweet whipped cream. Dust some powdered sugar on top and serve. =Chocolate éclairs.= Same dough as for cream puffs. Dress them on a buttered pan in the shape of lady fingers, and bake in hot oven. Split at one side and fill with sweet whipped cream. Coat with chocolate icing. Pastry cream may be used instead of whipped cream, if desired. =Pastry cream.= Pint of milk, one-half of a vanilla bean, one-quarter pound of sugar, three eggs and one ounce of corn starch. Mix the eggs, sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix well with a whip, put on fire and keep stirring until thick. When cold use it for filling small cakes, cream puffs, éclairs, etc. NOVEMBER 25 BREAKFAST Preserved figs Wheat cakes Rolls Coffee LUNCHEON Anchovy salad Poached eggs, sans gêne Navarin of lamb, printanier Baba au rhum Demi tasse DINNER California oysters on half shell Purée of lentils Stuffed roasted chicken String beans Duchesse potatoes Cold French asparagus, French dressing Almond cake Coffee SUPPER Salade Olga =Wheat cakes.= Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate. =Breakfast rolls.= Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise. Then add the remainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted butter, and bake. =Anchovy salad.= Put sliced lettuce on the bottom of a pickle dish. Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing. =Poached eggs, sans gêne.= Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise. =Navarin of lamb, printanier.= (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in sauté pan with a little fat or butter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of purée of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in butter, twelve small round potatoes, and a bouquet garni. Cook until soft, remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top. =Duchesse potatoes.= Make dough as for potato croquettes. Roll on table with a little flour, and cut in the shape of a cork. Flatten and cut a cross on the top with a small knife, brush with yolks of eggs, put on buttered pan and bake in oven. By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross. =Salade Olga.= Cut into small dices two apples, one stalk of celery, two buttons of cooked artichokes, a few asparagus tips, and one truffle. Season with salt, pepper, and a very little vinegar and oil. Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise. Garnish with fancy-cut pickled beets and artichokes. Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley. NOVEMBER 26 BREAKFAST Oatmeal with cream Boiled salt mackerel, melted butter Baked potatoes Rolls Coffee LUNCHEON Stuffed eggs, Nantua Mutton chop, grilled Saratoga chip potatoes Chiffonnade salad Camembert cheese Coffee DINNER Cream of asparagus Whitebait on Graham bread Rheinbraten Romaine salad Cup custard Lady fingers Coffee =Stuffed eggs, Nantua.= Cut four hard-boiled eggs in two, lengthwise, and remove the yolks. Mix a piece of butter, the size of an egg, with a little anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the yolks strained through a coarse sieve. Dress or fill the eggs through a pastry bag, put a slice of pimento on top of each, and serve very cold. =Mutton chops, grilled.= Salt and pepper the chops, roll in oil and broil. Garnish with watercress. =Saratoga chip potatoes.= Round the potatoes off lengthwise to about the size of a silver dollar. Slice very thin, fry in swimming fat until crisp, remove and salt. Serve on napkin. Do not cover or they will become soft. =Chiffonnade salad.= Equal parts of romaine, lettuce, chicory, escarole, sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French dressing over all, and garnish with chopped beets, eggs and parsley. =Cream of asparagus.= Prepare same as cream of cauliflower. Use either canned or fresh asparagus. =Whitebait on Graham bread.= Wash the whitebait and dry, then put in bowl, season with salt and pepper, and cover with milk. Remove and roll in flour, using a colander to allow the flour to sift through. Fry in swimming lard, which is ready in advance, and very hot. Serve on napkin, and garnish with Graham bread and butter sandwiches, fried parsley, quartered lemon, and sauce Tartar separate, or any kind of cold sauce. =Rheinbraten.= Cut sirloin steaks one-half inch thick. Season with salt and paprika on both sides, and fry in hot butter. Dish up on platter with paprika sauce, and garnish with paprika potatoes. =Paprika sauce.= Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt. Boil for ten minutes and strain. =Paprika potatoes.= Slice fresh-boiled potatoes and put in sauce pan. Cover with paprika sauce, salt, and boil for a few minutes. NOVEMBER 27 BREAKFAST Assorted fruits Boiled eggs Rolls Coffee LUNCHEON Cold assorted meats Potato salad Coffee DINNER Clear green turtle, au Xérès Toke Point oysters, mignonette Salted almonds. Celery Radishes. Ripe olives Planked striped bass Sweetbread patties, cream sauce Roast stuffed turkey, with chestnuts Cranberry sauce Sweet potatoes, Southern style Succotash Hearts of lettuce, egg dressing Plum pudding, hard and brandy sauces Mince pie Fancy ice cream Assorted cakes Roquefort cheese and crackers Assorted fruits Coffee =Mignonnette sauce.= Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine. Mix with four finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar. Serve in a green pepper, or a small glass, in center of plate surrounded with oysters or clams. =Planked striped bass.= Split the bass, remove the bones, place on buttered plank, season with salt, pepper and a little melted butter over all. Bake in oven until nearly done. Take out and decorate with a pastry bag and a star mould, with some potato prepared as for potato croquettes, forming a border around the fish. Put back in oven and bake until nice and brown. Pour maître d'hôtel sauce on top, garnish with quartered lemons and parsley in branches. =Turkey stuffed with chestnuts.= Stuff the turkey with chestnut dressing. Put some thin-sliced pork fat over the breast and tie together. Place in pan with an onion, carrot, a little thyme, bay leaf and fresh piece of butter. Salt, put in oven and baste all the time. When turkey is done remove from pan, and let gravy set for a few minutes. Take off the fat, add a little stock or water, reduce one-half, add a little meat extract and strain. =Dressing for chicken, turkey, suckling pig, etc.= Bake six onions, with the skins on, in oven for ten minutes. Remove the skins and chop very fine. Add turkey, chicken or suckling pig livers cut in very small squares. Then add fresh bread crumbs, a piece of fresh butter, salt and pepper. Mix well, add a little powdered thyme, chopped parsley, add garlic if desired. If for suckling pig add some sage. =Chestnut dressing.= Split the shells of two pounds of chestnuts with a sharp pointed knife. Put in oven and when they burst open remove and peel. Put in pot with a small piece of celery, salt, cover with water, boil till done, allow to cool, and mix with dressing described above. =Apple dressing.= Peel half a dozen apples, remove the cores, cut in six pieces, put in pan with three ounces of butter and simmer slowly for ten minutes. Mix with above dressing, omitting chestnuts. NOVEMBER 28 BREAKFAST Hothouse raspberries with cream Oatmeal and cream Stewed lamb kidneys Rolls Coffee LUNCHEON Grapefruit with cherries Turkey hash on toast Coffee éclairs Oolong tea DINNER Consommé aux quenelles Ripe California olives Cultivated brook trout, Hollandaise Potatoes nature Roast ribs of prime beef Stewed tomatoes Mashed potatoes Lettuce salad English breakfast tea ice cream Assorted fancy cakes Coffee SUPPER Welsh rabbit =Stewed lamb kidneys.= Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley. =Turkey hash on toast.= Cut turkey in small dices, put in sauce pan, cover with two-thirds boiling cream and one-third cream sauce, season, boil for a few minutes, and serve on hot dry toast. =Welsh rabbit.= Cut one pound of American cheese in very small dices. Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer, one teaspoonful of Worcestershire sauce, and put on fire to melt. Do not stir until cheese is quite soft; then stir well with whip till it is melted and boiling. Pour over toast on a very hot china platter or shirred egg dish. =French bread.= One gallon of warm water, two ounces of yeast, three ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the yeast, salt, sugar and lard in the water, and mix in flour enough to form a medium-stiff dough. Work it until smooth, cover with a cloth and let it raise for one-half hour. Then form the dough into long loaves and about two inches thick. Lay them on a cloth dusted with flour and let them raise to nearly double in size. Moisten the tops with milk, make several diagonal cuts on each loaf half way through, and bake in a rather hot oven. =Homemade bread.= One quart of warm water, one quart of warm milk, two ounces of yeast, one ounce of salt and one-quarter of a pound of melted lard or butter. Dissolve the yeast in the milk and butter, and add the salt and butter, or lard. Add enough flour to make a medium dough, mix, beat well and cover. Allow to raise for about four hours. Divide the dough in four parts, roll and place in moulds or pans and let raise another hour before baking. NOVEMBER 29 BREAKFAST Orange juice Scrambled eggs with anchovies Rolls Coffee LUNCHEON Écrevisses with mayonnaise Lamb chops sauté, aux cèpes Sybil potatoes Cup custard Coffee DINNER Toke Point oysters on half shell Cream of summer squash Filet mignon, Chéron Georgette potatoes Ravachol salad Pistache ice cream Baked Alaska Coffee =Scrambled eggs with anchovies.= Put some fillets of salted anchovies in oil and leave for a few days; or use anchovies in oil. Salt the scrambled eggs lightly and lay the anchovies crosswise over the top. =Écrevisses with mayonnaise.= Prepare the écrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate. =Lamb chops sauté, aux cèpes.= Fry the chops in sauté pan, in oil. When done put on platter. Slice some cèpes, (a specie of mushroom) season with salt and pepper and fry for a few seconds. Just before removing from the fire add a little garlic, and pour all over the chops. Sprinkle with chopped parsley. =Georgette potatoes.= Use potato croquette dough. Roll on table to the thickness of a cork and about ten inches long. Make a hollow the entire length and fill with purée of spinach. Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in the same manner as croquettes. =Ravachol salad.= Use whole leaves of romaine. Place alternate slices of grape fruit and orange on top until the leaves are covered. Put some narrow strips of red pepper across the top, pour French dressing over all, and decorate with unsweetened whipped cream. =Filet mignon, Chéron.= Small fillets of beef sauté in butter. Cover with Béarnaise sauce, and garnish with artichoke buttons, macédoine, (mixed vegetables) and fleurons. =Fleurons.= Used for garnishing entrées, Newburg or chafing dish preparations, fish, etc. Take some puff paste, with six turns, roll it to about one-eighth inch in thickness, cut with a half moon cutter about two inches in diameter, and place on a pan moistened with water. Wash the tops with eggs and bake in a hot oven. NOVEMBER 30 BREAKFAST Hominy and cream Calf's liver and bacon Baked potatoes Rolls Coffee LUNCHEON Stuffed tomatoes, Nana Poached eggs, Persanne Broiled squab on toast Cold asparagus, mustard sauce Saratoga chip potatoes German apple cake Coffee DINNER Onion soup, au gratin Celery Planked striped bass Roast leg of veal, au jus Cardon à la moelle Potatoes à la Reine Escarole and chicory salad Neapolitan ice cream Assorted cakes Coffee =Stuffed tomatoes, Nana.= Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold. =Calf's liver and bacon.= Slice the liver about two-thirds of an inch thick. Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maître d'hôtel sauce, and garnish with lemon and parsley. =Mustard sauce, cold.= For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well. =Lunch rolls.= Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes. =Cardons à la moelle.= Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley. Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all. DECEMBER 1 BREAKFAST Preserved figs with cream Force with cream Dry toast Coffee LUNCHEON Cold fillet of sole, Raven Spring lamb Irish stew Cream puffs Coffee DINNER Consommé Sévigné Salted Brazil nuts Sweetbreads braisé, Pompadour Château potatoes Terrine de foie gras à la gelée Hearts of romaine, Roquefort dressing Meringue à la crème, Chantilly Coffee =Cold fillet of sole, Raven.= Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise. Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold. =Consommé Sévigné.= White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consommé with a sprinkle of chopped chervil. =Sweetbreads braisé, Pompadour.= Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with buttered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Madeira sauce. =Terrine de foie gras à la gelée.= Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches. =Gelée. (Meat jelly).= Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool. =Meringue à la crème, Chantilly.= Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue shells, dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould. DECEMBER 2 BREAKFAST Baked apples Oatmeal with cream Butter toast Coffee LUNCHEON Eggs, Tivoli Miroton of beef, en bordure Cabinet pudding Coffee DINNER Blue Point oysters Consommé Doria Fillet of sole, St. Malo Tournedos, Boulanger Soufflé potatoes Roquefort cheese Crackers Coffee =Eggs, Tivoli.= Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown. =Miroton of beef, en bordure.= Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown. =Consommé Doria.= Consommé tapioca, with chopped truffles and sherry wine. =Fillet of sole, St. Malo.= Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares. =Tournedos, Boulanger.= Small fillets of beef sauté, with sauce Madère. Garnished with fried calf's brains and artichoke bottoms stuffed with spinach. =Soufflé potatoes.= Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin. DECEMBER 3 BREAKFAST Preserved figs Boiled eggs Corn muffins Coffee LUNCHEON Grapefruit Eggs en cocotte, Italienne Chicken hash, Victor Endive salad Cup custard Coffee DINNER Hors d'oeuvre variés Cream of squash Aiguillettes of bass, à la Russe Squab sauté, Tyrolienne Anna potatoes Strawberry ice cream Assorted cakes Coffee =Corn Muffins.= One-half pound of corn meal, one-half pound of flour, two ounces of melted butter, four eggs, one pint of sour milk, one-half cup of molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the molasses, the butter and the sifted ingredients. Beat well and bake in a well-greased muffin pan. =Eggs en Cocotte, Italienne.= Put in buttered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of butter on top and bake in oven. =Italienne sauce.= Chop six shallots very fine and simmer in sauce pan with two ounces of butter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entrée dishes. =Endive salad.= Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil. Sprinkle with chopped chervil. =Chicken hash, Victor.= Take the white meat of a boiled chicken or soup 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 éclairs 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 purée of sweet potatoes. Serve with sauce Madère. =Pistache Éclairs.= Same as chocolate éclairs. 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 entrée. =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. =Consommé 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 sauté, 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 Béarnaise sauce mixed with a little purée of tomatoes. =Chicken sauté, Ambassadrice.= Jointed chicken sauté in butter, sauce suprême, garnished with truffles, mushrooms and goose liver sauté. =Goose liver sauté.= Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entrée 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 entrée. =Goose liver sauté aux truffes.= Put goose liver sauté in chafing dish and cover with sauce Périgord. =Sauce Périgord.= 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 variés Eggs Boremis Hungarian beef goulash Apple pie Coffee DINNER Cream of spinach Fillet of bass, Dieppoise Chicken sauté, Marengo Potatoes à 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 sauté, 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 croûtons 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 suprême 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 suprême.= 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. Glacé 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. Glacé 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 Canapé 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 Brésilienne 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 velouté of chicken with cream and yolks of eggs. Serve with brunoise garnishing. =Velouté.= 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. =Consommé 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, Consommé 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 Béarnaise sauce mixed with a little purée of tomatoes, and garnished with tomatoes glacées. =Tomatoes glacées.= 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 Canapé Martha Cold assorted meats Potato salad Cherry tartelettes Coffee DINNER Blue Points Consommé brunoise Braised salmon, Parisienne Boiled leg of mutton, caper sauce Mashed turnips Roast chicken Hearts of lettuce salad Biscuit glacé 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. =Canapé Martha.= Cut a round piece of toast and put some lobster croquette farcé 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 à la Hyde Striped bass, meunière 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 sauté 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 à 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 Consommé Ditalini Eggs Créole Stuffed lamb chops, Soubise Champs Elysées potatoes Romaine salad Napoleon cake Coffee DINNER Little Neck clams Potage Mongol Fillet of sole, Joinville Chicken sauté, Bordelaise Artichokes Hollandaise Potatoes Laurette Biscuit Tortoni Macaroons Coffee SUPPER Oysters mignonette Salted almonds Sweetbreads à 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. =Consommé Ditalini.= Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consommé. Grated cheese separate. =Eggs Créole.= Put in buttered shirred egg dish one spoonful of Créole sauce, break two eggs in center, and bake in oven. =Créole 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 écrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster. =Potage Mongol.= One-third purée of peas, one-third consommé Julienne, one-third purée of tomatoes. Well mixed. =Chicken sauté, Bordelaise.= Jointed chicken sauté in butter with a shallot. Serve brown gravy with mushrooms and cèpes sauté, and garnish with fried onions. =Cèpes sauté.= Cèpes 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 entrées, 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 sauté, au Madère Rolls Coffee LUNCHEON Cold assorted meats Alligator pear, French dressing Roquefort cheese Crackers Coffee DINNER Lynnhaven oysters Purée of Lima beans, aux croutons Ripe olives Sand dabs, meunière Louisiana gumbo filé Boiled rice Russian salad Peach Melba Assorted cakes Coffee =Chickens' livers sauté, au Madère.= Cut the livers in three, salt and pepper and fry in sauté pan in butter. Drain off and add a cup of sauce Madère. Do not let them boil in the sauce. =Purée 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 filé.= 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 fricassée, and wipe dry. =Second.=--Cut onions and brown in butter, and strain. =Third.=--Fry chicken brown in strained butter, then set to one side. =Fourth.=--Add two tablespoonsful of flour to strained butter and brown 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 à 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 "filé 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, Cambacérès Vol au vent Toulouse Roast lamb, mint sauce Rissolées 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. =Rissolées 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, Cambacérès.= 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 Américaine 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 Américaine.= 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 Madère, garnished with rice croquettes in pear form, purée 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 Consommé Rivoli Olives Kingfish, meunière Loin of mutton, charcutière Corn fritters Mashed potatoes Coffee éclairs Demi tasse DINNER Cream of chicken, à la Reine Celery. Salted pecans Fillet of sole, Maximilian Roast chicken, Rosabelle Escarole salad Frozen raisin punch Lady fingers Coffee =Consommé Rivoli.= Consommé garnished with carrots cut in half moon shape and boiled in consommé, small chicken dumplings and royal custard also cut in half moon shape. =Kingfish, meunière.= Wash and dry the fish and season with salt and pepper. Roll in flour and sauté in pan with butter. When done put on platter and cover with sauce meunière. Garnish with quartered lemons and parsley. See sauce below. =Sauce meunière.= 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, charcutière.= Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner. To make charcutière 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, à 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, Macédoine. Sauce Madère. 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 Purée 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. =Purée 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, à 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, à 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 sauté 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 Consommé Orleans Poached eggs, Diane Tripe à la Créole Boiled rice Demi tasse Coffee éclairs DINNER Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glacés Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee =Consommé 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 consommé 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 sauté in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second. =Tripe à la Créole.= Cut two pounds of boiled tripe in strips, put in casserole one pint of Créole sauce and boil for thirty minutes. Serve with boiled rice. =Potage Alexandra.= Half velouté 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 glacés.= 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 glacé 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 Consommé 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. =Consommé Massenet.= Garnish the consommé 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 sauté 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 sauté. 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 Consommé Fleury Ragout à la Deutsch Roquefort cheese Crackers Coffee DINNER Potage Faubonne Médaillon 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. =Consommé Fleury.= Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consommé. =Ragout à 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 sauté potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole. =Potage Faubonne.= Make a purée 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. =Médaillon 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 braisé Château 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 à 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 Créole.= 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 à 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 Cléo 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 à 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 maître d'hôtel sauce, garnished with lemons and parsley. =Cléo 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. =String bean salad.= Put in salad bowl some cold boiled string beans, sprinkle with very finely-sliced chives, chopped parsley, salt and fresh-ground black pepper, and one-third vinegar and two-thirds olive oil. =Potage Duchesse.= Cream of rice with royal in strips. =Fillet of sole, Marguery.= Prepare the sole as for "au vin blanc." Place on top of each fillet two parboiled mussels, and two heads of French mushrooms, cover with sauce "au vin blanc," sprinkle with bread crumbs made from stale rolls, and a little butter, and bake in hot oven until a light yellow color. DECEMBER 25 BREAKFAST Hothouse raspberries with cream Oatmeal Rolls Coffee LUNCHEON Eggs ministerielle Cold assorted meats Chiffonnade salad Pont Neuf cake Demi tasse DINNER Blue Points, mignonette Bisque d'écrevisses Salted almonds. Celery Ripe California olives Fillet of trout, Café de Paris Sweetbreads braisé, au jus Purée de marrons Roast goose, apple sauce Sweet potatoes, Southern style Pâté de foie gras de Strasbourg Lettuce salad, aux fines herbes Frozen diplomate pudding Assorted cakes Pont l'évêque cheese Crackers Nuts and raisins Coffee =Eggs ministerielle.= Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes. =Pont Neuf potatoes.= Three times the size of regular "French" fried potatoes. =Sweetbreads braisé au jus. (Glacé).= Place in buttered sauté pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quantity of meat extract, and glacé by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them. =Bisque d'écrevisses.= Remove the tails of three dozen écrevisses. Use two-thirds of the shells, broken up, to make the soup, and one-third for écrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up; with one bay leaf, some thyme and one spoonful of black pepper berries. Then add the broken shells, two spoonsful of flour, one glass of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of écrevisse butter and stir well, then add the écrevisse tails and one-half glass of Cognac. =Écrevisse= butter. Break fine in mortar some écrevisse (crayfish) shells. Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries, and simmer in oven till butter is clarified, or clear, and all the other liquids evaporated. Squeeze through cheese cloth into a bowl standing in ice. The butter will rise to the top, and may be easily removed when cold. This butter is used with many sauces, soups, etc. =Lobster butter.= Use lobster shells and prepare in the same manner as écrevisse butter. This butter is used for lobster sauce, Newburg dishes, soups, etc. DECEMBER 26 BREAKFAST Stewed prunes Boiled eggs Toast Tea LUNCHEON Grapefruit en suprême Cold goose and ham, apple sauce Romaine salad Brie cheese Crackers Coffee DINNER Potage bonne femme Roast ruddy duck Fried hominy and currant jelly Cold asparagus, mustard sauce Baba au rhum Coffee =Potage bonne femme.= Purée of white beans with Julienne of vegetables. =Fillet of sole, Florentine.= Put the fillet of one sole in a buttered pan, salt, add one-half glass of water mixed with white wine, and boil until done. In the center of a buttered platter put a cup of purée of spinach and place the boiled fillet on top, cover with Mornay sauce, with grated cheese and small bits of butter on top of the sauce. Bake in oven until brown. =Roast ruddy duck.= Roast for twelve minutes, in the same manner as teal duck. =Baba au rhum.= One-half pound of flour, one ounce of yeast, three ounces of butter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over the babas when serving. =Savarin au kirsch.= Make a dough the same as for baba au rhum, but omit the currants. Fill a round crown-shaped savarin mould half full, allow to raise, and bake. Soak in a syrup made of one pint of water, one pound of sugar, and one gill of kirschwasser. Serve warm. =Savarin Chantilly.= Same as savarin au kirsch, but decorated with whipped cream, and served cold. =Savarin Montmorency.= Like savarin au kirsch, but serve hot with stewed stoned cherries as sauce. =Savarin mirabelle.= Same as savarin au kirsch, but serve hot with stewed stoned mirabelles. DECEMBER 27 BREAKFAST Preserved figs Ham and eggs Toasted corn muffins Coffee LUNCHEON Consommé in cups Ripe olives Panfish sauté, meunière Stewed tripe, Blanchard Savarin au kirsch Coffee DINNER Potage Flamande Frogs' legs, sauté à sec Roast sirloin of beef, Porte Maillot Lettuce braisé Château potatoes Endive salad Biscuit glacé Assorted cakes Coffee =Stewed tripe, Blanchard.= Simmer a chopped onion in three ounces of butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size "Parisian" spoon, one bouquet garni and one gill of white wine. Cover and cook for one hour, or until potatoes are very soft. Before serving remove bouquet garni and sprinkle with fresh-chopped parsley. =Potage Flamande.= Potato soup mixed with brunoise. =Frogs' legs, sauté à sec.= To have the best flavor frogs should be killed just before cooking. Remove the skins and cut off the hind legs, salt and pepper them and roll in flour. Sauté one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire. Then add a chopped shallot and let simmer for a few minutes. The legs should then be crisp. Serve on a platter with chopped parsley and lemon. =Roast sirloin of beef, Porte Maillot.= Roast the sirloin, serve with sauce Madère, garnish with small French carrots, celery braisé, lettuce braisé and château potatoes. =Lettuce braisé.= Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands. Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together. Place a piece of pigskin in the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover with buttered manilla paper and allow to simmer for a while. Then add one cup of stock, put in oven and cook until soft. Used for garnishing entrées, etc. =Biscuit glacé.= Put in double boiler eight yolks of eggs, one-half pound of sugar, and one-half of a split vanilla bean. Cook until it thickens, stirring continually. Then remove from the fire and beat with an egg whip until cold and very light. Remove the vanilla bean, add one quart of whipped cream and mix lightly. Put in fancy paper cases or fancy moulds, and freeze. Before serving decorate the tops with whipped cream, or any kind of ice cream or water ice. =Biscuit glacé, St. Francis.= Fill some oblong paper cases with biscuit glacé foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry ice cream before serving. =Biscuit glacé= of strawberry, raspberry, coffee, pistachio, chocolate, apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glacé, but decorate with the desired ice cream or water ice before serving. DECEMBER 28 BREAKFAST Broiled Finnan haddie Baked potatoes Rolls Coffee LUNCHEON Canapé of sardines Boston baked beans Brown bread Coffee DINNER Seapuit oysters Cream of rice Salted pecans Fillet of flounder, Café Riche Spring lamb tenderloin, Thomas Roast chicken, au jus Hearts of romaine, egg dressing Strawberry parfait Macaroons Coffee =Broiled Finnan haddie.= (Smoked haddock). Remove the bones, roll in oil and put on iron to broil. When done on both sides place on platter, cover with maître d'hôtel sauce or plain melted butter, garnish with parsley in branches and quartered lemons. =Cream of rice.= Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter before serving. =Salted Pecans.= Roast one-half pound of shelled pecans to a light brown color, wet with a solution of water and a little gum Arabic, or the white of an egg, while they are still hot, and then dust over with one spoonful of fine table salt and stir until dry. =Salted English walnuts.= Follow directions for pecans. =Fillet of flounder, Café Riche.= Put the fillets in a buttered pan, cover with white wine, and boil. When done place on platter, pour Génoise sauce with the addition of a spoonful of beef extract, over the fish. =Spring lamb tenderloin, Thomas.= Broil the tenderloin and dish up on buttered toast, and cover with sauce Colbert. Garnish on one side with small boiled potatoes covered with cream sauce, and flageolet beans on the other. =Flageolet beans.= These are French beans and can be obtained in cans. Put on the fire in salt water, bring to the boiling point, and drain. Add sweet butter, salt and pepper, mix well and serve immediately. =Egg dressing, for salads.= Chop two hard-boiled eggs, and put in salad bowl with one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful of vinegar and four of olive oil. Mix well. =Strawberry parfait.= With one quart of strawberry ice cream mix one pint of sweet whipped cream. Put in moulds or glasses and serve with whipped cream on top. =Parfaits.= Pistachio, vanilla, chocolate, peach and café, all prepared the same as strawberry. =Neapolitan parfait.= Put in mould or glass, three kinds of parfaits, as strawberry, vanilla and pistachio. Allow to become very hard in ice box, and serve whipped cream on top. =Wilson parfait.= Peach parfait with the addition of some chopped peeled peaches. Serve with whipped cream and a crystallized violet on top. DECEMBER 29 BREAKFAST Baked apples Oatmeal with cream Rolls Coffee LUNCHEON Canapé Monte Carlo Poached eggs, Persanne Tosca salad French pastry Coffee DINNER Consommé Madrilène Ripe California olives Boiled salmon, sauce Anglaise Ragout fin Stanislaus salad Cream cheese with Bar le Duc Crackers Coffee =Canapé Monte Carlo.= Purée of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches. =Eggs Persanne.= Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley. =Tosca salad.= Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate; and serve with French dressing. =Consommé Madrilène.= Slice a handful of sorrel and cook for five minutes in consommé. Add vermicelli and one tomato cut in small dices. Serve grated cheese separate. =Boiled salmon, sauce Anglaise.= Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil. Serve separate. =Stanislaus salad.= Remove the inside leaves of a whole head of lettuce, leaving a green bowl. Put in bottom, celery cut in long strips, with slices of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped walnuts. Serve with French dressing. =Ragout fin.= Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles, and sauté in butter, cooking each separately. Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens' combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft. =Cream cheese with Bar le Duc.= Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Duc jelly in center. Serve toasted crackers separate. DECEMBER 30 BREAKFAST Grapefruit Pork sausages Apple sauce Wheat cakes Coffee LUNCHEON Plain consommé in cups Fried fillet of sole, rémoulade Brie cheese and crackers Coffee DINNER Potage Jackson Crab meat Monza Chicken dumplings, sauce Allemande Braised beef à la mode Peas à la Français Duchesse potatoes Pineapple biscuit glacé Assorted cakes Coffee =Fried fillet of sole.= Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley. Sauce separate. =Rémoulade sauce.= Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives. =Crab meat, Monza.= Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in sauté pan with two ounces of butter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine. =Crab meat in cream.= Remove the meat from the shell of a boiled crab. In a sauce pan put a piece of butter the size of an egg, and place on stove. When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream. Stir well and boil for ten minutes. Season with salt and Cayenne pepper, then add the crab meat and serve in deep dish. Serve dry toast separate. =Chicken dumplings.= (Quenelles de volaille). Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice. Add the cream until you have nearly double the amount of force meat. Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver purée and close up. Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue. When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range. The force meat may be used for small dumplings without the purée of goose liver; or some other filling may be used. Make them small for garnishing consommé, vol au vent, patties, financière, tortue, etc. The force meat is also used to make timbales of chicken. =Sauce Allemande.= Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt. Boil for two hours and strain. Put in sauce pan three ounces of butter, when hot add two ounces of flour and heat again. Then add a pint and a half of the broth, boil for ten minutes, season and strain. This is the foundation of many fancy sauces. =Potage Jackson.= Potato soup with small pieces of macaroni added. DECEMBER 31 BREAKFAST Raw apples Rolled oats with cream Buttered toast Cocoa with whipped cream LUNCHEON Poached eggs, Zingara Calf's head, vinaigrette Boiled potatoes Lemon pie Coffee DINNER Toke Point oysters Potage Américaine Fillet of sole, Valeska Saddle of lamb, international Chiffonnade salad Coffee ice cream Alsatian wafers Demi tasse =Poached eggs, Zingara.= Poached eggs on toast. Cover with tomato sauce and small strips of tongue. =Potage Américaine.= Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice. =Fillet of sole, Valeska.= This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine. Reduce broth and add Hollandaise sauce, and stir in a spoonful of écrevisse butter to give a pink color. =Saddle of lamb, international.= Put saddle of lamb in a roasting pan with one carrot, an onion, a piece of celery, a few pepper berries and some parsley in branches. Season the saddle with salt and pepper, rubbing in well. Spread some butter over the top and roast in oven, basting continually so it will not become dry. Cook for forty minutes, then take saddle from the pan, remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water, salt, cook for five minutes and strain. Before serving add one-half gill of sherry wine. For international garnishing use a bouquet each of purée of peas, mashed potatoes and purée of chestnuts. =Coffee ice cream.= Add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar. =Calf's head, plain.= Cut the flesh, tongue and brains from the skull and put in cold water for six hours. Put the brains aside. (See index for calf's brains.) Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool. Then cut in square pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two. Boil till well done. If not to be used right away put in earthen jar and strain the broth over it. =Vinaigrette sauce.= Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers. Selections from The Hotel St. Francis Menu Files _Hotel St. Francis, Oriental Dinner_, May 15 1917: Fruit Salad, Oriental Cream of Chicken, Sam Yong Mixed Chinese Nuts Halibut, Veronica Chop Suey Roast Duckling, Apple Sauce Noodles Cold Artichoke Mikados Glacee Mignardises Demi Tasse _Hotel St. Francis, Californian Dinner_, March 31, 1917: California Oysters Clear Green Turtle, Sherry Salted Almonds Sand Dabs, Meunière Sweetbreads braisé, with Peas Broiled San Francisco Jumbo Squab Château Potatoes Cold Fresh Asparagus, Mustard Sauce Café Parfait Assorted Cakes Demi Tasse _French Dinner_, March 15, 1917: Coeur de Palmier, Victor Crème de Volaille, à la Reine Amandes Salées Truite de Rivière, Meunière Pommes Parisienne Pigeonneau au Cresson Petits Pois Étuvés Salade de Saison Pudding Diplomate Glacé Petits Fours Demi Tasse _To meet Mr. Masaya Suzuki, director of The Sumitomo Bank, Limited, and director-in-chief of The Sumitomo General Head Office. Mr. Seiichi Koh, host_, April 10, 1919: Canapé Favorite Toke Point Oysters Green Turtle Soup Almonds Celery Olives Seafood, Marinière Noisette of Spring Lamb, Colbert Sherbet Fleur de Palma Sweetbreads Conte de Nassau Breast of Chicken, St. Francis Potatoes Clarence Heart of Lettuce, Fines Herbes Biscuit Emaline Friandises Coffee _Amontillado Sherry_ _Pommery Greno_ _Liqueurs_ _Hotel St. Francis, Mexican Dinner_, May 23, 1917: Écrevisses, Gourmet (Cold) Abalone Chowder Salted Jordan Almonds Boiled Striped Bass, Hollandaise Potatoes Nature Pilaff Mexicaine Roast Imperial Squab Asparagus Tips Salade de Saison Fancy Ice Cream Wafers Demi Tasse _Hotel St. Francis, Italian Dinner_, April 27, 1917: Hors d'Oeuvres, Italienne Bisque d'Écrevisses Salted Almonds Shad au Gratin, Piedmontaise Macaroni, Caruso Stuffed Imperial Squab Potatoes, Tetrazzini Cold Artichoke Tutti Frutti Friandises Bonbon Italien Demi Tasse _Hotel St. Francis, Southern Dinner_, May 28, 1917: Pickled Oysters, New Orleans Giblet Soup, with Barley Salted Nuts Boiled Salmon, Génoise Vol au Vent, Toulouse Roast Squab Potatoes Sybil Cold Asparagus Coupe Carolina Assorted Cakes Demi Tasse _Patek-Newman wedding_, August 24, 1915: Fresh caviar Toke Points Essence of Chicken Celery Olives Salted Nuts Frogs' Legs, Newman Noisettes of Lamb, Colbert Peas Étuvé Champagne Punch Breast of Duckling Pommes à la Reine Salad Veronica Fancy Ice Cream Cakes Coffee _Mr. Raphael Weill_, May 23, 1915: California Oysters on Half Shell Salmon Belly, Béchamel White Corn Bread, sliced Saddle of Lamb Chicory Salad Asparagus, Sauce Mousseline Hot Waffles Café au Lait _Chi Psi Fraternity_, August 28, 1915: Toke Points Clear Bortsch Salted Almonds Celery Olives Lobster Newburgh Vol au Vent, Financière Châteaubriand, Colbert Peas à la Française Pommes Château Champagne Punch Breast of Squab Salad de Saison Fancy Ice Cream Cakes _Hayashi Banquet_, March 24, 1916: California Oysters on Half Shell Potage Lemardelais Salted Walnuts Olives Celery Mountain Trout, Meunière Pommes Maître d'Hôtel Noisette of Baby Lamb, Périgord Croustade St. Germain Sorbet Doi Roast Guinea Hen Lettuce and Tomato Salad Glacé Madeleine Mignardises Coffee _Mr. A. Johnston, dinner to Charles Schwab_, May 9, 1915: Crab Cocktail, Moscovite Chicken Gumbo, Princess Almonds Olives Sweetbreads, Eugenie Roast Guinea Hen Grilled Sweet Potato Artichokes, French Dressing Fancy Ice Cream Assorted Cakes Coffee _Mr. James Woods, dinner to Mr. Boomer of New York_, May 13, 1915: Hors d'Oeuvres Beef Tea en Tasse Diable Olives Almonds Huîtres Vol au Vent of Chicken Saddle of Lamb Potatoes Reine Chicory Asparagus, Hollandaise Sauce Bavarois Cakes Coffee _Knights of the Royal Arch_, May 20, 1915: Toke Points Cream of Celery Olives Almonds Striped Bass, Joinville Tournedos Forestière Pommes Rissolé Peas Étuvé Champagne Punch Roast Squab Chicken Salad de Saison Fancy Ice Cream Cakes Coffee _Mrs. Neustadter_, February 14, 1916: California and Toke Points Consommé de Volaille, Royal Almonds Olives Frogs à la Michels Asparagus, Hollandaise Chicken Poêlé Brandied Peaches Pommes Fondantes Goose Liver Sauté Lettuce, French Dressing Fancy Ice Cream Assorted Cakes Coffee _Real Estate Banquet_, February 5, 1916: Toke Points Mongol English Walnuts Olives Celery Fillet of Bass, Joinville Sweetbread Cutlets, Virginia Peas Roast Squab Potatoes Château Salad de Saison Fancy Ice Cream Assorted Cakes Coffee _Mr. L. J. Scroffy_, February 4, 1916: Fresh Caviar Celery Olives Almonds Terrapin Maryland Wild Rice Virginia Ham Glacé, Ferrari Faison Truffles Salad de Saison Pudding Glacé, Diplomate Mignardises Coffee _Mrs. J. C. Cowdin_, January 27, 1916: Canapé de Caviar Frais Huîtres de Californie Bortsch Clair en Tasse Celeri Olives Mures Amandes Salées Poitrine de Faisan aux Figues Pommes à la Reine Petits Pois à la Française Foie d'Oie à la Gelée Salad de Laitue Coupe St. Jacques Mignardises Demi Tasse _Mrs. Samuel Rissinger_, January 5, 1916: Hors d'Oeuvres Russe Potage Lord Mayor Almonds Olives Celery Frogs, Michels Breast of Pheasant, Rossini Figs au Madère Fresh Asparagus, Hollandaise Salad Veronica Apple Charlotte Ice Cream Pralinée Cakes Coffee _Bagmen of Bagdad_, December 30, 1915: Toke Points Green Turtle Soup Celery Olives Almonds Terrapin Maryland Noisette of Lamb, Colbert Haricot Panachée Potatoes Rissolée Champagne Punch Breast of Duck, Currant Jelly Fried Hominy Cold Asparagus, Mustard Sauce Pudding Glacé Assorted Cakes Coffee _Mr. Horace Hill_, December 22, 1915: California Oysters on Half Shell, Mignonnette Chicken Gumbo, Princess Celery Olives Almonds Vol au Vent of Crab Meat, Monza Saddle of Spring Lamb Purée of Chestnut Peas à la Française Aspic de Foie Gras, Romaine Orange Soufflé Glacé Assorted Cakes Demi Tasse _Mrs. Jules Levy_, January 10, 1917: Toke Points Petite Marmite with Marrow Dumplings Cheese Straws Frogs, Neptune Breast of Duckling à l'Orange Potatoes Fondantes Sweet and Sour String Beans Fresh Asparagus, Hollandaise Foie d'Oie aux Truffes Lettuce Salad Omelette Soufflé aux fraises Demi Tasse _Mr. Otto Irving Wise_, December 27, 1916: Queux d'Écrevisse, Moscovite Broth in Cups Celery Olives Almonds Frogs Marinière Boneless Squab Guinea Hen Pommes à la Reine Artichoke Bottom, Hollandaise Mousse de Foie Gras, Virginie Lettuce Salad, French Dressing Pudding Diplomate Fancy Cakes Coffee _Mr. L. A. Schwabacher_, December 2, 1916: Canapé de Caviar Queux d'Écrevisse, Moscovite Broth in Cups au Cerfeuil Celery Olives Almonds Frogs' Legs à la Schwabacher Ris de Veau Braise Truffes de Périgord en Serviette Boneless Squab Guinea Hen, Farcis Pommes à la Reine Asperges Nouvelles, Hollandaise Mousse de Foie Gras, Virginie Salad de Laitue Pudding Diplomate Mignardises Demi Tasse _Mr. Colum_, June 28, 1919: Canapé Caviar with Cocktail Toke Points Green Turtle Soup Almonds Olives Lobster Newburg Ham Glacé, Champagne Sauce Timbale of Spinach Iowa Corn Bread Vol au Vent Toulouse Kirsch Punch Guinea Hen Potatoes Château Salad Ice Cream Cakes Coffee _Mrs. J. Ehrman, Supper_, October 27, 1915: Oysters on Half Shell Frogs in Rings Broiled Squab on Toast Shoestring Potatoes Lettuce Salad Chocolate Parfait Strawberry Water Ice Assorted Cakes Coffee _Mr. Charles Schwab_, May 15, 1915: Suprême Frascate Potage Lemardelais, Passe Almonds Olives Fillet of Trout, Café de Paris Breast of Chicken, Colbert Peas à la Française Artichokes, Hollandaise Sauce Terrine de Foie Gras Lettuce aux Cerfeuil Bavarois aux Fraise and Framboise Assorted Cakes Coffee _Pacific Musical Club, Supper_, February 23, 1916: Toke Points Salted Almonds Broiled Squab Sybil Potatoes Salad de Saison Ice Cream, Mozart Fancy Cakes Coffee _St. Ignatius University_, November 9, 1916: Blue Points Clear Turtle Almonds Celery Olives Sole Normande Filet Mignon, Sauce Madère Haricots Panaches Potatoes Noisette Champagne Punch Roast Squab Chicken Salad de Saison Glacé Madeleine Fancy Cakes Coffee _Mr. T. F. Baxter, Supper_, November 20, 1916: California Oysters on Half Shell, Mignonnette Crab Meat, Monza Breast of Squab, Colbert Lettuce Salad Fancy Ice Cream Assorted Cakes Coffee _First Subscription Ball, Mrs. S. S. Martin, Supper_, December 22, 1915: Scrambled Eggs Bacon Sausages Toast Melba Coffee _Mr. Ercole Canessa, Luncheon_, May 29, 1915: Hors d'Oeuvres Salted Almonds Fillet of Sand Dabs, Victor, Tartar Sauce Breast of Chicken, Colbert Peas Soufflé Potato Soufflé Chocolat Sauce Vanilla Demi Tasse _Prudential Insurance Company of America, Luncheon_, February 15, 1916: Canapé of Anchovies Potage Lambale Olives Lobster Newburgh Loin of Lamb, Zahler Salad de Saison Hot Mince Pie Black Coffee _Mrs. A. Welch, Luncheon_, February 16, 1916: Fruit Cocktail in Coupe Chicken Broth in Cups Almonds Fillet of Sole, Tartare Broiled Squab Pommes Château Cold Asparagus, Mustard Sauce Fancy Ice Cream Cakes Caroline Coffee _Dr. Hugo Lieber_, May 18, 1915: California Oysters Strained Gumbo Olives Almonds Fillet of Sole, Florentine Breast of Chicken, Colbert Pomme Foudaietes Lettuce Asparagus, Hollandaise Sauce Ice Cream Cakes Coffee _Mrs. Hiram Johnson_, July 22, 1915: Cantaloupe Moscovite Beef Tea in Cups Salted Almonds Fillet of Trout, Café de Paris Breast of Chicken with Truffles Potatoes Noisettes Hearts of Lettuce Biscuit Glacé, St. Francis Friandises Demi Tasse _National Association of Professional Baseball_, November 10, 1915: Toke Points Cream à la Reine Celery Olives Almonds Fillet of Sole, Joinville Chicken Croquettes with Peas Roman Punch Imperial Squab Salad de Saison Fancy Ice Cream Fancy Cakes Coffee _Inland Iron Company_, May 27, 1915: Crab Cocktail, Moscovite Clear Bortsch in Cups Salted Almonds Ripe Olives Sand Dabs, Meunière Sweetbread Cutlets, St. Germain Châteaubriand, Sauce Madère Artichokes Pommes Fondantes Sorbet au Champagne Roast Imperial Squab Salad de Saison Ice Cream Mignardises Coffee _Prudential Insurance Company_, May 24, 1919: Cherry Stone Clear Green Turtle Salted Almonds Ripe Olives Aiguillette of Sole, Marjory Filet Mignon with Fresh Mushrooms Flageolet aux Fines Herbes Potato Château Orange Sherbet Roast Imperial Squab Chiffonade Salad Fancy Ice Cream Assorted Cakes Coffee _Mr. Henry T. Scott_, May 19, 1915: Bouchées Fui with Cocktail Fresh Caviar California Oyster Soup Almonds Olives Sand Dabs, Sauté, Meunière Pommes Parisienne, Persillade Breast of Duck New String Beans Chicory and Escarole Salad Mousse of Fresh Strawberries Assorted Cakes Coffee _Dinner in honor of Baron S. Goto, given by Consul General T. Ohta_: Grapefruit and Orange au Marasquin Potage Lemardelais Salted Pecans Ripe Olives Bass Under Glass with Fresh Mushrooms Noisette of Baby Lamb, Colbert String Beans Sorbet Mikado Breast of Chicken, Lucullus Potatoes Julienne Cold Fresh Asparagus, Mustard Sauce Fancy Ice Cream Friandises Demi Tasse _White Wine_ _Red Wine_ _Champagne_ _White Creme de Menthe_ _Cognac_ _Cigarettes_ _Cigars_ _Mr. Raphael Weill_, May 13, 1915: California Oysters on Half Shell Brandade Saddle of Lamb Petits Pois à la Française Chicory Blanc Mange Petits Fours Coffee _Mrs. George Marye_, July 20, 1915: Grapefruit Suprême Salted Almonds and Pecans Fillet of Sand Dabs, Mornay Noisettes of Lamb, Sauce Diable Corn Boneless Squab, Stuffed Hearts of Lettuce, Russian Dressing Fresh Peach Ice Cream Assorted Cakes Coffee _Mrs. H. Sinsheimer_, October 27, 1915: Toke and California Oysters Einlauf Suppe Almonds Frogs Raphaël, Weill Eingedampfte Chicken French Fried Potatoes String Beans au Beurre Bottoms of Artichokes, Lettuce Victor Orange Soufflé Glacé St. Francis Fancy Cakes Coffee _Retail Dry Goods Association_, October 10, 1916: Blue Points Potage Lord Mayor Celery Olives Almonds Fillet of Sole, Bagration Tournedos Forestière Potatoes Noisette Peas Étuvé Champagne Punch Roast Squab Chicken Salade de Saison Frozen Diplomate Pudding Fancy Cakes Coffee _Golden Gate Thoroughbred Breeders' Association_, September 19, 1915: Toke Points Clear Turtle Celery Olives Almonds Aiguillette of Sole, Marguery Vol au Vent Vaupaliere Filet Mignon Madère Peas à la Française Champagne Punch Breast of Squab Potatoes Noisettes Salade de Saison Fancy Ice Cream Assorted Cakes Coffee _Fire Chief's Banquet of San Francisco_, September 30, 1915: Toke Points Potage Lord Mayor Celery Olives Almonds Fillet of Bass, Marinière Tournedos with Fresh Mushrooms Peas à la Française Potato Risolée Roman Punch Roast Squab Salade de Saison Fancy Ice Cream Assorted Cakes Coffee _Telephone Pioneers of America_, September 21, 1915: Caviar d'Astrakan Toke Points Potage Windsor Celery Almonds Olives Écrevisses Voltaire Mousse de Ris de Veau Royal Châteaubriand Bayard Petits Pois à la Française Sorbet Ambassadrice Poitrine de Guinea aux Fines Herbes Pommes Noisettes Salade Veronica Glaces Fantaisies Mignardises Café Noir _West Virginia Banquet_ (_West Virginia Building, Exposition Grounds_), November 5, 1915: Toke Points Strained Gumbo, Princesse Celery Olives Almonds Fillet of Bass, Joinville Sweetbread Braise with Peas Champagne Punch Roast Imperial Squab Pommes Château Salad de Saison Fancy Ice Cream Assorted Cakes Coffee _Mrs. Henry T. Scott_, August 30, 1915: Canapé Caviar with Cocktail Clear Bortsch in Cups Cheese Straws Salted Pecans Sand Dabs, Meunière Mousse of Virginia Ham Timbale of Spinach Breast of Pheasant, Lucullus Salad Veronica Coupes Curasco Fancy Cakes Coffee _Carlos Sanjinis_ (_Bolivian Consul_), August 23, 1915: Toke Points Green Turtle Soup, Xerxes Almonds Olives Celery Lobster Newburgh Noisette of Lamb, Périgordine Peas à la Française Pommes à la Reine Champagne Punch Breast of Chicken, Virginia Ham Celery Victor Fancy Ice Cream Assorted Cakes Coffee _Papyrus Club_, May 15, 1918. Coupe Printanière au Kirsch Consommé Tomato Chantilly Olives Sand Dabs, Meunière Pommes Hollandaise Château Briand Forestière Cold Asparagus, Mustard Sauce Meringue Glacée Demi Tasse _Dinner to Mr. Thomas Coleman, Manager Hotel St. Francis_, September 26, 1918. Toke Points Clear Turtle Olives Almonds Écrevisses Voltaire Breast of Chicken, Colbert Peas Étuvé Potatoes Fondante Hearts of Lettuce St. Francis Fancy Ice Cream Cakes Caroline Coffee _Mrs. Anita Baldwin_, August 14, 1915: Fruit Salad Suprême Consommé Almonds Olives Frogs, Neptune Mousse of Virginia Ham Purée of Fresh Artichokes Breast of Chicken Pommes Soufflée Alligator Pears Pudding Nesselrode Fancy Cakes Coffee _Mrs. E. H. Stotesbury_, July 25, 1915: Astrakan Caviar Chicken Broth Cheese Straws Salted Pecans and Almonds Sand Dabs, Tempis Pommes Parisienne Virginia Ham English Spinach Corn Lieb Breast of Squab Chicken Salad Ravajole Coupes Fraise Fancy Cakes Coffee Candy _Monsieur Gregoire, French Building, P. P. I. E._, November 15, 1919: Bouchées Fines Huîtres Mignonnettes Bisque d'Écrevisses Almonds Celery Olives Truite de Rivière Tournedos Chéron Pommes Soufflée Poitrine de Volaille, Virginie Coeur de Laitue Glacé Madeleine Friandises Coffee _Students Army Training Corps_, December 7, 1918. Oyster Cocktail Potage Mongol Olives Celery Almonds Filet of Sole, Joinville Roast Imperial Squab Peas Étuvé Potatoes Parisienne Salad de Saison Fancy Ice Cream Assorted Cakes Coffee _Mr. Jesse Lillienthal (Luncheon)_, November 7, 1918. California Oyster Cocktail Olives Celery Filet Mignon Grilled Pommes Château New String Beans Individual Alaska Demi Tasse _Mr. Mulcahy_, February 26, 1918: Toke Points Mignonnette Clear Bortsch in Cups Celery Olives Almonds Écrevisses Voltaire Noisette of Lamb with Fresh Mushrooms Peas Étuvé--Pommes Lorette Breast of Duck Fried Hominy Endive, Victor Dressing Asparagus Glacée Assorted Cakes Café Marcel _Colonel Tessier_, November 4, 1918: Potage St. Germain Almonds Fillet Sand Dabs, Sauce Écrevisses Poulet Poêle Pommes Champs Elysées Petits Pois Parisienne Lettuce Salad, Fines Herbes Soufflée, Vanilla Sauce Fruit Coffee _Mr. T. Ohta_: Blue Points Mignonnette Clear Green Turtle Soup Salted Nuts Celery Olives Écrevisses Voltaire Mackerel Mikado Jumbo Squab, Parisienne Asparagus, Hollandaise Salad Fruitière Fresh Figs, Sake Friandises Demi Tasse _Luncheon to Major Harley, Mr. French and Friends_, November 5, 1918: Écrevisses Gourmets Cold Broiled Chicken Peas Étuvé--Potatoes Champs Élysées Cream Cheese and Bar le Duc Demi Tasse _Mr. M. J. Cohen_, April 16, 1917: Toke Points Potage Lord Mayor Celery Olives Almonds Terrapin Maryland Whole Squab Chicken Potatoes Château Cold Asparagus, Figaro Fancy Ice Cream Cakes Demi Tasse _Mr. Mogi_, January 16, 1918: Fresh Caviar on Ice Socle Clear Green Turtle, Amontillado Almonds Celery Olives Frogs Legs, Michels Sweetbread aux Truffes Petits Pois Goose Liver with Apples Punch Mikado Pheasant, Bread Sauce Potatoes Champs Élysées Melon Richelieu Cakes Coffee INDEX The Classified Index follows on pages 398 to 412, inclusive. The general Alphabetical Index is on pages 413 to 430 inclusive. CEREALS Boiled farina in milk, July 6 Fried hominy, Oct. 29 Force and cream, Oct. 30; Nov. 8 Germea, Nov. 22 Grape-nuts, Nov. 15 Hominy, Oct. 28 Malta vita, Nov. 16 Pearl grits, March 5 Pearl grits with cream, Nov. 11 Pettijohns, Oct. 29 Shredded wheat biscuits, Nov. 10 CHEESE Cheese balls, Oct. 29 Cottage cheese, May 24 Cream cheese with Bar-le-Duc, Dec. 29 Olympic Club cheese, Oct. 23 Petaluma cream cheese, Sept. 18 Soufflé au fromage (cheese soufflé), April 4 St. Francis cheese, July 1 CHICKEN À la King, Nov. 11 Austrian fritters, April 22 À l'Estragon, March 8 Boiled fowl, Oct. 29 Breast of chicken, Alexandra, Dec. 21 Breast of chicken with Virginia ham, Feb. 22 Breast of chicken with figs, Sept. 22 Breast of chicken, James Woods, Oct. 25 Baked chicken with rice, March 19 Broiled chicken, Tyrolienne, May 28 Breast of chicken en aspic, July 26 Boiled fowl, celery sauce, Aug. 21 Chicken croquettes, Dec. 23 Cold chicken, Isabella, Sept. 20 Coquille of chicken, Mornay, Oct. 12 Diva, Nov. 13 Deviled chicken's legs, April 30 Deviled chicken's legs with Virginia ham, Sept. 3 Edward VII, Dec. 9 Essence of chicken in cup, Feb. 6 En cocotte, Bazar, Oct. 20 Fried, Maryland, Jan. 20 Fried, Villeroi, June 26 Fried, Savoy, Sept. 8 Fried, country style, Nov. 12 Fricassee, à l'ancienne, June 27 Hash, Victor, Dec. 3 Hash, on toast, Feb. 15 Hash, à l'Italienne, Oct. 9 Leon X, Oct. 17 Livers, sauté, forestière, Feb. 8 Livers sauté, au Madère, Dec. 14 Plain, roasted, Oct. 27 Patties, Toulouse, May 12 Potpie, home style, Feb. 18 Sauté, Ambassadrice, Dec. 6 Sauté, Marengo, Dec. 8 Sauté, Parisienne, Feb. 12 Sauté, Montmorency, Feb. 23 Sauté, Salonika, March 3 Sauté, Hongroise, March 17 Sauté, Portugaise, March 18 Sauté, Chasseur, April 3 Sauté, D'Austin, April 16 Sauté, Madeleine, April 29 Sauté, Demidoff, May 3 Sauté, au Madère, May 13 Sauté, Amphitian, May 16 Sauté, demi-deuil, May 31 Sauté, Archiduc, June 14 Sauté, Viennoise, July 3 Sauté, Lafitte, July 7 Sauté, Alsacienne, Aug. 31 Sauté, Josephine, Oct. 13 Stuffed chicken with California raisins, Oct. 23 Tyrolienne, March 26 Valencienne, Jan. 7 SQUAB CHICKEN Broiled, Nov. 23 Michels, July 22 Plain potted, Jan. 10 Sauté, Sutro, Feb. 26 CAPON Galantine, July 19 Stuffed, Bruxelloise, Feb. 27 Stuffed, St. Antoine, Jan. 4 BEEF Braised beef, with calf's feet, Dec. 4 Beefsteak, Provençale, Jan. 13 Beefsteak, Bismarck, Jan. 18 Beef tongue, boiled, Jan. 29 Beef à la mode, May 21 Braised beef, June 12 Beef marrow, Princess, July 8 Braised beef, comfortable, Sept. 7 Beefsteak, Jussien, Oct. 3 Baked porterhouse, Oct. 11 Beef tongue, Menschikoff, Oct. 15 Beef tongue, Parisienne, March 11 Broiled tenderloin steak, Nov. 8 Broiled sirloin steak, Cliff House, June 9 Corned beef and cabbage, Jan. 27 Corned beef hash, March 31 Corned beef hash, browned, March 31 Corned beef hash, au gratin, March 31 Chipped beef on toast, June 8 Filet mignon, April 14 Filet mignon, Athénienne, June 16 Filet mignon, Bayard, March 4 Filet mignon, Chéron, May 25; Nov. 29 Filet mignon, Du Barry, Sept. 11 Filet mignon, Maréchale, May 20 Filet mignon, Trianon, April 14 Fillet of beef, Charcutière, April 15 Fillet of beef, Cendrillon, May 5 Fillet of beef, Lombarde, May 12 Fillet of beef, Balzag, June 26 Fillet of beef, Dumas, Aug. 14 Hamburg steak, Nov. 9 Hashed fillet of beef, Sam Ward, April 29 Larded sirloin of beef, Nov. 20 Larded tenderloin of beef, April 28 Larded tenderloin of beef, Montbasson, April 28 Larded tenderloin of beef, St. Martin, June 1 Larded tenderloin of beef, Vigo, June 22 Larded tenderloin of beef, Lili, July 2 Larded tenderloin of beef, Sigurd, Sept. 16 Larded rump of beef, June 12 Miroton of beef, en bordure, Dec. 2 Minced tenderloin, à l'estragon, Feb. 21 Meat croquettes, Oct. 11 Ox tail braisé, May 4 Planked sirloin steak, Jan. 22 Porterhouse steak, Bercy, May 20 Porterhouse steak, Jolly, June 20 Planked sirloin steak, St. Francis, July 17 Rump steak, Bercy, Oct. 31 Roast top sirloin of beef, Nov. 21 Rheinbraten, Nov. 26 Rump steak, Dickinson, Aug. 25 Roast beef, Jules Albert, Aug. 18 Roast sirloin, fermière, June 14 Roast sirloin, Mounet-Sully, Aug. 7 Roast tenderloin, Berthieu, July 13 Roast tenderloin, Boucicault, Oct. 10 Roast tenderloin, vert pré, July 24 Sirloin steak, sauce Madère, Nov. 4 Sirloin of beef, roasted, Nov. 5 Sirloin steak, marchand de vin, Feb. 11 Sweet-sour beef tongue, March 1 Sirloin steak, Dickinson, April 7 Small tenderloin steak, Demidoff, April 17 Sour schmorrbraten, May 16 Smoked beef tongue, with spinach, May 22 Small tenderloin steak, Fedora, May 27 Steak, Tartare, July 21 Small sirloin steak à la Russe, July 29 Salisbury steak, Stanley, Sept. 14 Small tenderloin steak, Cercle Militaire, Sept. 23 Sirloin steak, Saxonne, Sept. 29 Small tenderloin steak, Nicholas II, Sept. 30 Sirloin steak, Braconière, Oct. 7 Steak and kidney pie, Nov. 17 Tenderloin of beef, larded, Nov. 2 Tenderloin of beef, Cubaine, April 19 Tenderloin of beef, Cumberland, April 22 Tenderloin of beef, Brillat Savarin, May 15 Tenderloin of beef, Voisin, June 4 Tenderloin of beef, Moderne, Aug. 3 Tenderloin of beef, Gambetta, Aug. 9 Tenderloin steak, Marseillaise, June 25 Tenderloin steak, Polonaise, April 25 Tournedos Massenet, Nov. 22 Tournedos Bordelaise, May 8 Tournedos Niçoise, May 17 Tournedos Bayard, May 30 Tournedos, Vaudeville, June 29 Tournedos, Porte Maillot, July 10 Tournedos, Café Julien, Sept. 1 Tenderloin steak, Bernardi, Oct. 13 BREAD, ETC. Almond biscuits, Oct. 22 Anchovy toast, May 17 Bran bread, Oct. 26 Bran biscuits, Oct. 26 Breakfast rolls, Nov. 25 Cheese toast, Oct. 19 Corn bread, I, Dec. 7 Corn bread, II, Oct. 25 Four o'clock tea bran bread, Oct. 26 French bread, Nov. 28 Graham bread, Oct. 25 Homemade bread, Nov. 28 Lunch rolls, Nov. 30 Maryland beaten biscuits, Nov. 17 Maryland corn bread, Nov. 13 Milk toast, Nov. 1 Popover muffins, July 20 Puff paste crescents, Nov. 14 Pulled bread, Sept. 15 Raisin bread, Oct. 25 Snails, Oct. 23 Spoon or mush bread, Oct. 24 Tea biscuits, Nov. 3 Toast Melba, March 5 Wheat bran gems, Oct. 26 DUCKS, TAME Breast of duck, Virginia style, April 26 Breast of duck, April 26 Roast Muscovy duck, Sept. 24 Roast tame duckling, Nov. 9 EGGS FRIED Fried, Oct. 29 Infante, Aug. 19 In oil, Jan. 29 With chives, May 30 With salt pork, Sept. 2 À la Russe, Jan. 29 À la tripe, Feb. 12 Bacon and eggs, Nov. 5 Bagration, Feb. 15 Basque, June 23 Belmont, June 6 Biarritz, May 31 Bennett, Sept. 27 Bonne femme, Oct. 7 Bordelaise, March 2 Buckingham, Aug. 16 Canada, Aug. 28 Castro, Oct. 1 Coquelin, April 13 Don Juan, Aug. 26 Fedora, June 2 Gastronome, March 13 Grazienna, Sept. 1 Ham and eggs, Oct. 29 Lenox, Aug. 22 McKenzie, Oct. 11 Meyerbeer, Aug. 20 Mery, Jan. 21 Mirabeau, Jan. 12 Montebello, Aug. 6 Moscow, July 12 Oudinot, June 19; Jan. 20 Sarah Bernhardt, March 7 St. Catherine, July 17 St. George, April 9 Suzette, July 29 Virginia ham and eggs, April 12 Venetian, in chafing dish, April 1 COLD EGGS Danoise, June 4 Poached, à l'Estragon, June 24 Poached, mayonnaise, Oct. 31 Riche, Aug. 21 Stuffed, with anchovies, July 5 Stuffed, epicure, Sept. 14 With celery, Aug. 5 SCRAMBLED Scrambled, Oct. 28 Belley, Sept. 23 Bullit, Oct. 4 Caroline, July 6 Havemeyer, July 9 Lucullus, July 19 Magda, Oct. 13 Marseillaise, May 25 Mauresque, Aug. 13 Mayence, July 21 Nantaise, Sept. 13 Norwegian, Sept. 28 Pluche, July 31 Pocahontas, March 23 Raspail, April 14 Sarah Bernhardt, Oct. 6 Texas Clover, April 2 With anchovies, Nov. 29 With asparagus tips, Dec. 8 With bacon, Feb. 6 With cheese, June 14 With cheese, Swiss, July 5 With chives, March 30 With fine herbs, Dec. 22 With ham, Nov. 6 With lobster, Sept. 11 With morocquaine, Nov. 22 With morrilles, Jan. 22 With smoked beef, Oct. 28 With smoked salmon, July 24 With tomatoes, Aug. 25 With truffles, March 11 SHIRRED EGGS Shirred, Nov. 7 Amiral, June 21 Antoine, June 16 Au beurre noir, Nov. 9 Argenteuil, June 8 Bercy, Nov. 24 Bienvenue, July 14 Brunswick, Sept. 30 Carême, March 21 Caroli, Sept. 3 Chipolata, Jan. 24 Conté, Oct. 12 Créole, Dec. 13 De Lesseps, Aug. 25 Epicurienne, April 18 Imperial, Sept. 19 Jockey Club, Sept. 6 Lorraine, April 15 Meyerbeer, March 5 Metternich, Oct. 19 Ministerielle, Dec. 25 Monaco, June 5 Mornay, Jan. 5 Niçoise, July 24 Opéra, Aug. 24 Turque, April 30 With bananas, May 27 With parsley, Feb. 7 With peppers, July 8 POACHED Poached, Oct. 30 Agostini, June 10 À la Reine, Feb. 28 Andalouse, Oct. 10 Argenteuil, Oct. 9 Aromatic, Dec. 4 Au fondu, June 11 Balti, Aug. 17 Bar le Duc, July 20 Benedict, Dec. 9; Feb. 3 Beaujolais, Jan. 6 Benoit, Aug. 29 Bernadotte, Aug. 31 Blanchard, June 17 Bombay, June 20 Boston Style, Oct. 8 Brésilienne, Feb. 11 Céléstine, June 26 Chambord, Aug. 30 Châteaubriand, May 6 Chambery, Sept. 10 With clams, Créole, Feb. 1 Colbert, June 13 Colonel, Feb. 26 Columbus, May 28 Créole, July 4 Crossy, April 4 d'Artois, April 27 Dauphine, Sept. 17 Derby, Sept. 20 Diane, Dec. 20 d'Orleans, Aug. 9 Florentine, Sept. 9 Gambetta, Jan. 13 Germaine, Sept. 7 Gourmet, April 26; July 11 Henri IV., Nov. 23 Hongroise, May 23 Indienne, Dec. 19 Isabella, Sept. 18 Lackmée, Feb. 7 Malakoff, May 3 Maltaise, March 9 Marlborough, July 16 Martha, Feb. 25 Mexicaine, Sept. 24 Mirabel, May 16 Mounet-Sully, March 3 Nantaise, Oct. 14 Oriental, Jan. 1 Patti, Aug. 1 Paulus, April 16 Périgordine, July 28 Persanne, Dec. 29 Piedmontase, July 30 Presidential, May 27 Princesse, March 17 Rothschild, Feb. 20 Sans Gêne, Nov. 25 St. Laurent, April 3 St. Pierre, May 17 Taft, Oct. 3 Talleyrand, Feb. 24; April 7 Tivoli, Dec. 2 Troubadour, Feb. 13 Vanderbilt, May 26 Velour, Oct. 5 Vilna, Aug. 4 Virginia, April 12 Waterloo, May 19 Zingara, Dec. 31 Zurlo, Oct. 17 EGGS MOLLET Auben, Sept. 5 À l'aurore, Oct. 16 Bordelaise, Aug. 12 Cream sauce, Aug. 3 Florentine, Aug. 18 Molière, Sept. 11 EGGS EN COCOTTE Boremis, Dec. 8 Commodore, April 29 Coquelicot, Dec. 10 Du Barry, March 19 d'Uxelles, June 3 Italienne, Dec. 3 Marigny, Nov. 20 Plain, April 24 Porto Rico, May 20 Renaissance, March 10 Ribeaucourt, Oct. 15 Valentine, April 20 Voltaire, April 1 FISH Admiral, Jan. 31 Alaska black cod, broiled, Feb. 4 Alaska black cod, kippered in cream, Aug. 8 Alaska black cod, smoked, broiled, Oct. 9 Alaska black cod, smoked in cream, Oct. 22 Alaska candlefish, broiled, Feb. 25 Alsatian fish, Oct. 22 Barracouda, aux fines herbes, Nov. 2 Barracouda, broiled, sauce Rougemont, Sept. 1 Bass, aiguillettes of, Massena, March 14 Bass, dijonnaise, March 12 Bass, fillet of, Argentina, June 17 Bass, fillet of, Brighton, July 5 Bass, fillet of, Dieppoise, Dec. 8 Bass, fillet of, Duglère, May 9 Bass, fillet of, Menton, March 17 Bass, fillet of, 1905, Nov. 20 Bass, fillet of, shrimp sauce, Dec. 4 Bass, Niçoise, May 31 Bass, paupiettes of, March 20 Bass, Provençale, Jan. 6 Bass, timbale of, Feb. 11 Bignon, Jan. 11 Black bass, Cambacérès, Dec. 15 Black bass, Heydenreich, July 16 Black bass, planked, Sept. 3 Black bass, Tournon, July 11 Bluefish, broiled, maître d'hôtel, Nov. 13 Bouillabaisse, Marseillaise, Dec. 12 Brook trout, boiled, Romanoff, Oct. 14 Brook trout, broiled, with bacon, April 8 Brook trout, Café de Paris, Oct. 25 Brook trout, Cambacérès, Oct. 8 Brook trout, Meunière, April 4 Brook trout, Miller style, April 13 Brook trout, Volper, Aug. 18 Butterfish, sauté Meunière, Oct. 31 Catfish, sauté Meunière, April 6 Codfish balls, Dec. 12 Codfish, boiled, Flamande, Aug. 20 Codfish, boiled, Horose, Dec. 16 Codfish, cakes, April 16 Codfish or other white fish, boiled, Oct. 28 Codfish, picked, in cream, Dec. 19 Codfish, salt, Biscayenne, June 24 Codfish, salt, Nova Scotia, March 23 Codfish steak, à l'Anglaise, Aug. 14 Chambord, Feb. 20 Court bouillon, Feb. 26 Écrevisses, Voltaire, Oct. 16 Eels, Marinière, Aug. 28 Finnan haddie, broiled, Dec. 28 Finnan haddie, in cream, Oct. 31 Fish, cold, Michels, June 29 Fish dumplings, Feb. 11 Flounder, fillet of, Café Riche, Dec. 28 Flounder, fillet of, Cansale, Feb. 7 Flounder, fillet of, Chevreuse, Dec. 6 Flounder, fillet of, Chilienne, Sept. 6 Flounder, fillet of, Circassienne, May 17 Flounder, fillet of, Meissonier, Jan. 7 Flounder, fillet of, Norvegienne, Oct. 10 Flounder, fillet of, Piombino, June 11 Flounder, fillet of, Pompadour, May 2 Flounder, fillet of, St. Avertin, July 13 Frogs' legs, Dilloise, June 20 Frogs' legs, fried, Espagnole, July 22 Frogs' legs, Greenway, May 27; Sept. 11 Frogs' legs, Jerusalem, Feb. 19 Frogs' legs, Marinière, Jan. 23 Frogs' legs, sauté à sec, Oct. 29 Frogs' legs, sauté à sec, Dec. 27 Halibut, Boitel, July 2 Halibut, broiled, Alcide, May 22 Halibut, broiled, maître d'hôtel, Nov. 7 Halibut, fillet of, Bristol, May 4 Halibut, fillet of, Cubaine, Aug. 10 Halibut, fillet of, Lilloise, May 30 Halibut, fillet of, Mornay, Dec. 15 Halibut, fillet of, Venitienne, May 26 Halibut, Metternich, Oct. 11 Halibut, Richmond, April 30 Halibut, scalloped, with cheese, April 15 Herring, fresh, à l'Egyptienne, Oct. 20 Kingfish, Argentine, July 29 Kingfish, Meunière, Dec. 17 Kingfish, Ubsala, June 25 Kippered herring, broiled, March 21 Mackerel, broiled, anchovy, butter, Aug. 15 Mackerel, salted, boiled, Nov. 2 Matelote, of fish, March 9 Montebello, Jan. 17 Papillote, Feb. 8 Papillote, Club style, Feb. 8 Patties, Bagration, Dec. 20 Perch, au Bleu, June 22 Perch, fillet of, St. Charles, May 24 Perch, Meunière, Jan. 2 Pompano, Bâtelière, June 19 Pompano, broiled, Havanaise, March 23 Pompano, Café Anglaise, March 18 Pompano, fillet of, Pocharde, Oct. 15 Pompano, sauté, d'Orsay, Oct. 14 Pompano, meunière, Nov. 4 Pompano, Vatel, June 13 Rock cod, boiled, Fleurette, Nov. 4 Rock cod, fillet of, Nantaise, March 27 Royal, Jan. 10 Russe, Jan. 13 Salmon belly, salted, melted butter, June 5 Salmon, boiled, Badu-Cah, Sept. 17 Salmon, boiled, Diplomate, June 1 Salmon, boiled, Fidgi, May 14 Salmon, boiled, Princesse, Jan. 4 Salmon, boiled, sauce mousseline, Nov. 5 Salmon, boiled, Villers, April 21 Salmon, Mirabeau, April 15 Salmon, braised, Parisienne, Dec. 11 Salmon, broiled, à la Russe, July 8 Salmon, broiled, St. Germaine, July 21 Salmon, cold, smoked, Nov. 1 Salmon, concourt, June 26 Salmon, smoked, broiled, March 5 Salmon steak, broiled, Nov. 21 Salmon steak, Calcutta, Aug. 6 Salmon steak, Colbert, Sept. 9 Salmon steak, Hongroise, June 15 Sand dabs, Carnot, Sept. 16 Sand dabs, David, May 13 Sand dabs, fried fillet of, sauce verte, April 25 Sand dabs, Gaillard, Sept. 7 Sand dabs, Grenobloise, May 28 Sand dabs, Meunière, Oct. 27 Sardines on toast, Jan. 29 Scallops, Poulette, Oct. 9 Sea bass, boiled, Hollandaise, March 3 Sea bass, Montebello, July 24 Shad, baked, with raisins, April 16 Shad, broiled, Albert, March 8 Shad, broiled, maître d'hôtel, Feb. 19 Shad and roe, baked, à l'Américaine, April 24 Shad and roe, planked, April 3 Shad roe, Bordelaise, May 12 Shad roe, Bordelaise, May 29 Shad roe, broiled, maître d'hôtel, Jan. 7 Shad roe, broiled, Ravigote, March 24 Shad roe, broiled, with bacon, March 20 Shad roe, en bordure, June 4 Sheepshead, boiled, cream sauce, Feb. 17 Sheepshead, boiled, sauce Hollandaise, Nov. 13 Skate, au beurre noire, Nov. 21 Smelts, broiled, Américaine, Oct. 17 Smelts, fillet of, Stanley, May 3 Smelts, fried, Nov. 6 Smelts, planked, en bordure, Nov. 19 Sole, aiguillettes of, Hotelière, Feb. 15 Sole, aiguillettes of, Marinière, Feb. 23 Sole, Colbert, May 25 Sole, cold fillet of, Raven, Dec. 1 Sole, Déjazet, Oct. 21 Sole, fillet of, au vin blanc, Oct. 30 Sole, fillet of, Bercy, Feb. 21 Sole, fillet of, Bretonne, April 10 Sole, fillet of, Castelanne, Jan. 15 Sole, fillet of, Cardinal, April 24 Sole, fillet of, Choisy, Feb. 13 Sole, fillet of, Diplomate, Dec. 10 Sole, fillet of, Doria, May 15 Sole, fillet of, Florentine, Dec. 26 Sole, fillet of, Française, July 10 Sole, fillet of, Gasser, Jan. 4 Sole, fillet of, Joinville, Dec. 13 Sole, fillet of, Judic, Oct. 13 Sole, fillet of, Lord Curzon, May 18; Jan. 18 Sole, fillet of, Mantane, June 6 Sole, fillet of, Maréchale, Feb. 9 Sole, fillet of, Marguery, May 1; Dec. 24 Sole, fillet of, Maximilian, Dec. 17 Sole, fillet of, Meissonier, Sept. 15 Sole, fillet of, Montmorency, July 1; July 23 Sole, fillet of, Normande, Jan. 8 Sole, fillet of, Orly, March 18 Sole, fillet of, Paul Bert, Sept. 25 Sole, fillet of, Paylord, Aug. 5 Sole, fillet of, Pondichery, Sept. 10 Sole, fillet of, Rose Caron, Jan. 25 Sole, fillet of, St. Cloud, April 18 Sole, fillet of, St. Malo, Dec. 2 Sole, fillet of, St. Nizaire, June 12 Sole, fillet of, Suchet, May 7 Sole, fillet of, Talleyrand, June 18 Sole, fillet of, Turbigo, March 11 Sole, fillet of, under glass, March 24 Sole, fillet of, Valeska, Dec. 31 Sole, fillet of, Villeroi, March 13 Sole, fillet of, Voisin, April 14 Sole, fried fillet of, Rémoulade, Dec. 30 Sole, Héloise, Oct. 18 Sole, small fried fillet of, March 18 Spanish mackerel, broiled, aux fines herbes, Jan. 9 Striped bass, boiled, Indian soy sauce, Aug. 31 Striped bass, Buena Vista, June 27 Striped bass, planked, Nov. 27 Striped bass, Portugaise, Dec. 18 Striped bass, stewed, Américaine, Aug. 24 Tahoe trout, boiled pepper sauce, May 29 Tahoe trout, boiled, sauce mousseline, June 7 Tahoe trout, boiled, Vatchette, May 20 Tomcods, fried, March 6 Tomcods, Meunière, Feb. 2 Tomcods, Montmorency, April 29 Trout, boiled, plain, Nov. 1 Trout, fillet of, Rachel, June 2 Turbot, aiguillettes of, Bayard, June 14 Turbot, boiled, nonpareil, Aug. 16 Turbot, fillet of, Bagration, Oct. 2 Turbot, fillet of, Bâtelière, July 27 Turbot, fillet of, Bonnefoy, March 7 Turbot, fillet of, Daumont, Jan. 3 Turbot, fillet of, Jean Bart, June 8 Turbot, fillet of, Nesles, April 3 Turbot, fillet of, Sarcey, April 12 Turbot, fillet of, Tempis, July 31 Turbot, fillet of, Windsor, April 27 Victoria, Feb. 28 Vol au vent of salmon, Génoise, May 1 Whitefish, baked, St. Menehould, Aug. 2 Whitefish, boiled, Netherland style, Jan. 1 Whitefish, broiled, maître d'hôtel, Nov. 15 Whitebait, fried, March 15 Whitebait on graham bread, Nov. 26 Yarmouth bloater, Nov. 15 FRUIT Bananas sliced, with whipped cream, June 3 Berries with whipped cream, June 3 Cactus fruit with lemon, Feb. 7 California raisins, Oct. 23 Cantaloupe and watermelon, surprise, Sept. 3 Fruit salad, au kirsch, Feb. 3 Fruit salad, au marasquin, Feb. 3 Fruit salad, Chantilly, Feb. 3 Fruit salad glacé, April 18 Figs sliced, with cream, June 4 Fruits sliced, with whipped cream, June 3 Grapefruit à l'anisette, April 8 Grapefruit à la Rose, April 25 Grapefruit and orange en suprême, Feb. 18 Grapefruit, Cardinal, July 10 Grapefruit cocktail, April 18 Grapefruit en suprême, Dec. 9 Grapefruit en suprême with kirsch, April 15 Grapefruit with cherries, Nov. 17 Grapefruit with chestnuts, Jan. 30 Orange and Grapefruit, St. Francis, Oct. 23 Orange en suprême, March 18 Orange en suprême au curaçao, May 5 Peaches, sliced, with whipped cream, June 3 Peach, Norelli, April 27 Pears, mayonnaise, Oct. 19 Strawberries, Parisienne, May 22 Strawberries Romanoff, April 18 FRUIT, COOKED Apple, baked, Nov. 23 Apple compote, June 23 Apricot compote, June 23 Apples fried, Nov. 24 Apple sauce, April 12 Bananas, baked, Sept. 18 Compote of pineapple, June 13 Gooseberry compote, June 29 Grapefruit marmalade, April 10 Nectarine compote, June 23 Orange compote, July 4 Peaches, baked, June 22 Peach compote, June 23 Peaches with brandy sauce, May 19 Pears, baked, June 22 Pears in syrup, April 1 Pears, stewed, with claret, Sept. 19 Plum compote, June 23 Prunes, Nov. 16 Prunes, baked, Oct. 25 Prune compote, June 23 Prunes, Victor, Oct. 23 Rhubarb, Nov. 15 Strawberries, Oct. 27 GAME Butterball duck, roasted, Nov. 17 Canvas-back duck, roasted, Nov. 10 Hare, saddle of, sour cream sauce, March 30 Mallard duck, roasted, Nov. 1 Partridge, roasted, Feb. 15 Pheasant pie, cold, July 10 Pheasant, roasted, Jan. 9 Purée of game, for garnishing, Feb. 20 Quail, broiled, on toast, Sept. 27 Reindeer, chops, March 4 Reindeer, roast leg of, April 17 Ruddy duck, roasted, Dec. 26 Teal duck, roasted, Oct. 29 Venison, roast saddle of, July 9 Venison chop (steak), port wine sauce, Aug. 11 GOOSE Goose liver sauté, Dec. 6 Goose liver sauté, aux truffes, Dec. 6 Goose, stuffed, with chestnuts, Jan. 18 GARNITURES FOR ENTREES, ETC. Bercy, Feb. 7 Boulanger, Dec. 2 Bristol, Dec. 16 Chéron, Nov. 29 Clermont, Jan. 3 De Goncourt, Dec. 10 Ducale, Feb. 22 Financière, March 2 International, Dec. 31 Malvina, Feb. 7 Porte Maillot, Dec. 27 Richelieu, Nov. 20 Rosabelle, Dec. 17 Rossini, Feb. 5 Toulouse, Jan. 25 HORS D'OEUVRES Antipasto, Feb. 6 Artichokes, fresh, à la Russe, Oct. 7 Barquette à l'Aurore, Jan. 14 Canapé Eldorado, Oct. 3 Canapé Hambourgeoise, Oct. 30 Canapé Julia, Feb. 22 Canapé Martha, Dec. 11 Canapé Monte Carlo, Dec. 29 Canapé Norway, May 31 Canapé, P. P. I. E., Oct. 24 Canapé Riga, Nov. 19 Canapé Romanoff, April 1 Canapé St. Francis, July 11 Canapé Regalia, Nov. 12 Canapé Thon Mariné, Aug. 21 Canapé of anchovies, Nov. 2 Canapé of caviar, Oct. 28 Canapé of chicken, March 3 Canapé of lobster, Aug. 13 Canapé of raw meat, Feb. 19 Canapé of raw beef, May 22 Canapé of sardines, Nov. 6 Caviar, Nov. 16 Cold fonds d'artichauts, Du Barry, Aug. 10 Crab legs, Stock, June 3 Croquettes Livannienne, Jan. 6 Croustades Cancalaise, Dec. 22 Egg salad, Sept. 12 Fillet of herring, mariné, Feb. 21 Fish salad, ravigote, Dec. 6 Hard boiled eggs, vinaigrette, Oct. 20 Herring Livonienne, Oct. 15 Herring salad, July 29 Herring salad, Moscovite, Sept. 7 Hors d'oeuvres variés, Nov. 16 Indian canapé, March 28 Kieler sprotten, April 10 Lyon sausage, Nov. 4 Lyon sausage, Nov. 16 Marinite herring, Nov. 18 Matjes herring, March 28 Matjes herring, Krasnapolsky, July 25 Merry Widow cocktail, Oct. 9 Mortadella, Aug. 25; Oct. 17 Olive and anchovy salad, Aug. 28 Oysters mariné, April 23 Pain mane, Jan. 17 Pancake Molosol, Jan. 11 Pâté de foie gras, Nov. 16 Pickled oysters, Nov. 13 Pickled salmon, St. Francis, April 29 Pimentos, à l'huile, Jan. 24 Pimentos Suédoise, Sept. 26 Pimentos, vinaigrette, Aug. 3 Pim olas, June 6 Plain celery, Oct. 27 Radishes, Nov. 8 Ripe olives, Oct. 27 Ripe olives with garlic and oil, April 22 Salted almonds, Oct. 27 Salted Brazil nuts, May 13 Salted English walnuts, Dec. 28 Salted pecans, Dec. 28 Sardines, Nov. 16 Sardines vinaigrette, March 16 Shrimp salad, Anastine, Sept. 19 Sliced tomatoes, Nov. 16 Smoked goosebreast, Feb. 13 Smoked salmon, Nov. 1 Steak Tartare, July 21 Stuffed eggs, Nov. 16 Stuffed eggs, Epicure, Sept. 14 Stuffed eggs, Nantua, Nov. 26 Stuffed eggs with crab meat, Nov. 21 Stuffed tomatoes, Nana, Nov. 30 Sweet-sour bananas, Dec. 21 Tartine Russe, April 6 Terrine de foie gras, à la gelée, April 2 Terrine de foie gras en aspic, July 24 Thon Mariné salad, Jan. 27 Tomato en surprise, July 22 Tomato en surprise, Aug. 25 Tomatoes Parisienne, Jan. 28 Yarmouth bloater in oil, April 7 ICES, SHERBETS, FANCY ICES Alhambra ice cream, Oct. 18 Apple water ice, March 31 Baked Alaska, March 24 Banana coupe, May 8 Banana ice cream, Jan. 8 Biscuit glacé (foundation), Dec. 27 Biscuit glacé, apple, Dec. 27 Biscuit glacé, chocolate, Dec. 27 Biscuit glacé, coffee, Dec. 27 Biscuit glacé, kirsch, Dec. 27 Biscuit glacé, mapleine, Dec. 27 Biscuit glacé, peppermint, Dec. 27 Biscuit glacé, pineapple, Dec. 27 Biscuit glacé, pistache, Dec. 27 Biscuit glacé, raspberries, Dec. 27 Biscuit glacé, St. Francis, Dec. 27 Biscuit glacé, strawberry, Dec. 27 Biscuit Tortoni, March 30 California sherbet, April 22 Cantaloupe baskets, July 21 Cantaloupe water ice, Jan. 1 Caramel ice cream, May 23 Chocolate ice cream, Nov. 5 Champagne punch, June 8; July 31 Coffee ice cream, Dec. 31 Coupe Oriental, Jan. 16 Coupe Victor, Oct. 8 Cranberry water ice, Oct. 9 Diplomate pudding, glacé, March 25 Eau de vie de Dantzig, May 22 English breakfast tea, Jan. 19 Fancy ice cream, Nov. 6 Figs, Roma, Oct. 26 Fresh Raspberry coupe, May 8 Fresh strawberry coupe, May 8 Frozen egg nogg, April 19 Frozen loganberry juice, Oct. 25 Grapefruit coupe, May 8 Lallah Rookh, April 12 Lemon water ice, Jan. 1 Lillian Russell, May 18 Loganberry ice cream, Oct. 24 Macedoine water ice, Jan. 6 Maraschino sauce for iced pudding, March 20 Meringue glacée à la Chantilly, Nov. 20 Meringue glacée au Chocolate, Jan. 18 Millionaire punch, May 19 Mousse au café, May 30 Mousse au chocolate, May 30 Neapolitan ice cream, April 4 Neapolitan sandwich, May 17 Normandie water ice, Jan. 6 Orange baskets, July 21 Orange coupe, May 8 Orange soufflé glacé, St. Francis, Sept. 18 Orange soufflé, St. Francis, Feb. 26 Orange water ice, Jan. 1 Peach, ice cream, Jan. 8 Peach Melba, March 25 Peach, Mona Lisa, Feb. 16 Philadelphia ice cream, Oct. 29 Pineapple ice cream, Jan. 8 Pistache ice cream, Dec. 19 Plombière aux fruits, June 10 Plombière à la vanille, June 10 Plombière aux marrons, June 10 Punch Palermitaine, April 15 Raisin punch, Dec. 17 Raspberries à la mode, May 27 Raspberry ice cream, Jan. 8 Raspberry Melba sauce, March 25 Raspberry meringue Glacée, Jan. 11 Raspberry water ice, Jan. 1; Nov. 11 Romaine ice cream, Oct. 19 Roman punch, April 17 Soufflé glacé, plain, May 26 Soufflé glacé, Pavlowa, June 6 Soufflé glacé, St. Francis, June 6 Strawberries à la mode, May 27 Strawberry ice cream, Nov. 13 Strawberry water ice, Jan. 1 Tutti frutti, Feb. 10 Vanilla charlotte Glacée, April 23 Vanilla ice cream, Oct. 27 LAMB Baby lamb steak, Horticulture, March 28 Chops, Beaugeney, Oct. 3 Chops, Beau Sejour, Oct. 2 Chops, Bignon, Oct. 8 Chops, Bradford, June 2 Chops, breaded, Nov. 21 Chops, breaded, Reformé, May 6 Chops, Charcutière, March 7 Chops, Maison d'Or, July 15 Chops, Maréchal, Jan. 6 Chops, Robinson, July 4 Chops, sauce Soubise, April 11 Chops, sauté aux cèpes, Nov. 29 Chops, sauté, aux fines herbes, Sept. 7 Chops, Victor Hugo, March 2 Chops with bacon, Oct. 30 Curried, with rice, Jan. 15 Cutlets in papers, March 31 Easter kid, roasted, Feb. 24 English chop, Tavern, Feb. 26 English chops, XX Century Club, Dec. 4 English chuck steak, maître d'hôtel, April 23 Hash, Oct. 29 Hash, J. A. Britton, Oct. 25 Hash, Sam Ward, Sept. 5 Hash, with peppers, May 17 Kidneys en brochette with bacon, Aug. 7 Kidneys en Pilaff, Oct. 22 Kidney stew, Nov. 28 Leg, Boulangère, Jan. 24 Leg, Renaissance, May 19 Loin chops, jardinière, May 10 Loin chops, fried, Sept. 26 Noisettes, Feb. 22 Noisettes, Ducale, Sept. 9 Noisettes, Montpensier, July 8 Rack of lamb, March 27 Rack of lamb, jardinière, March 27 Rack of lamb, Montjo, May 9 Roasted (See chicken), Oct. 27 Saddle, Carnot, May 14 Saddle, International, Dec. 31 Saddle, jardinière, July 25 Saddle, Souvaroff, June 18 Shoulder of lamb in bakers' oven, May 24 Steak, Feb. 7 Steak, Bercy, Feb. 7 Tenderloin, Thomas, Dec. 28 Trotters, Poulette, Nov. 22 MISCELLANEOUS Alligator pear cocktail, May 14 Anchovy butter, July 8 Apple dressing, Nov. 27 Bain marie, Jan. 26 Boneless squab, en aspic, July 17 Bouquet garni, Nov. 7 Breast of chicken en aspic, July 26 Brown Betty, April 9 Calf's foot jelly, July 12 Champagne punch, July 31 Cheese straws, March 1 Chestnut dressing, Nov. 27 Chicken jelly, July 15 Claret punch, July 26 Cocktail sauce, for oysters, Jan. 23 Cold beef à la mode, July 15 Cold celery broth, Aug. 27 Cold pheasant pie, July 10 Croustades, Feb. 23 Croustades Financière, March 2 Croustades Laguipierre, March 10 Croûtons Diablé (for soup), May 7 Croûtons Parmesanne, May 13 Dressing for chicken, turkey, pig, etc., Nov. 27 Dumplings for stews, pot pies, etc., Sept. 25 D'Uxelles, Jan. 10 Écrevisse butter (crayfish), Dec. 25 Fish broth, July 20 Fleurons, Nov. 29 Flour dumplings, Nov. 10 Forcemeat--tongue and truffles, March 19 Fricadellen (balls of cooked meat), May 14 Gelée (meat jelly), Dec. 1 Gnocchis à la Romaine, June 25 Gnocchis au gratin, June 25 Golden buck, March 3 Green coloring (vert d'epinards), Feb. 13 Hangtown fry, March 4 Icings or frosting, Nov. 24 Julienne, Jan. 19 Kalter aufschnitt, July 14 Kalte schahle, Sept. 17 Koenigsberger klobs, May 15 Lemonade, July 30 Lobster butter, Dec. 25 Lobster corals, March 20 Macaroni Caruso, Aug. 30 Macaroni in cream, Dec. 18 Meat croquettes, Oct. 11 Mince meat, Nov. 22 Mixed grill, Jan. 26 New England boiled dinner, Jan. 12 Noodles, Jan. 20 Noodles, Polonaise, Feb. 25 Ombrelle d'Ostende, June 13 Orangeade, July 30 Oyster crab patties, Sept. 16 Pastry cream, Nov. 24 Pâte dough, July 10 Pistache icing, Dec. 4 Pumpkin pulp, Aug. 2 Purée of game, Feb. 20 Raisin cocktail, March 20 Rice stuffing, Nov. 13 Royal butter (pastry), Sept. 12 Schlemmorbroedchen, July 31 Shrimp patties, Aug. 11 Soubise, for stuffing chops, etc., Jan. 14 Spaghetti, Caruso, April 7 Spaghetti in cream, May 26 Spaghetti Milanaise, Nov. 21 Spätzel, March 5 Steak Tartare, July 21 Stock for soup, Nov. 14 Stuffed olives, May 17 Terrine de foie gras à la gelée, Dec. 1 Terrine de foie gras en aspic, July 12 Terrine de foie gras en aspic, July 24 Tournedos, Feb. 5 Vol au vent patty shells, Jan. 25 Vol au vent, Toulouse, Dec. 15 Welch Rabbit, Nov. 28 Welch rabbit, Special, Oct. 25 Whipped cream, June 3 Yorkshire buck, May 1 Yorkshire pudding, Nov. 21 MUTTON Chops, Argenteuil, Aug. 9 Chops, Bignon, Oct. 8 Chops, braised, May 7 Chops, Daumont, Feb. 23 Chops, grilled, Nov. 26 Chops, Maison d'Or, July 15 Chops, Robinson, Feb. 16 Chops, Signora, March 10 English chop, Kentucky sauce, Aug. 29 English chop, Tavern, Feb. 26 English chops, XX Century Club, May 24 Leg, à la Busse, Feb. 20 Leg, boiled, caper sauce, Dec. 11 Leg, Bretonne, March 9 Leg, Choiseul, April 27 Leg, Clamart, March 23 Leg, Mexicaine, Aug. 17 Leg, Réforme, Feb. 28 Leg, roasted, Jan. 26 Loin, Charcutière, Dec. 17 Rack, roasted, April 14 Saddle, roasted, April 3 Shoulder, Budapest, Oct. 14 OMELETS Argentine, June 28 Au cognac, April 29 Au confiture, Dec. 12 Bayonnaise, Sept. 15 Célestine, Sept. 8 Cherbourg, Oct. 18 du Czar, Nov. 2; Dec. 18 En surprise, March 8 Fines herbes, April 11 Impératrice, Aug. 23 Levy, Aug. 7 Lorraine, Dec. 16 Louis XIV, Feb. 8 Meissonier, July 23 Plain, and for sweet dessert, Oct. 27 Potato, March 11 Robespierre, April 2 Schofield, April 10 Soufflée, March 8 Spanish, March 6 Suzanne, March 1 Vogeleier, Jan. 16 With cèpes, May 9 With chives, Aug. 19 With egg plant, June 9 With ham, Dec. 11 With jelly, Nov. 7 With kidneys, March 27 With onions, May 17 With oysters, Jan. 2 With parsley, June 3 With peas, Sept. 29 With potatoes, June 23 With soft clams, Jan. 9 With soft clams, Newburg, Feb. 5 With strawberries, Oct. 27 With Virginia ham and peppers, Feb. 27 OYSTERS À la Hyde, Dec. 12 À l'Ancienne, Feb. 18 À la Poulette, Dec. 6 Angels on horseback, April 26 Baked, au Gruyère, Sept. 4 Bellevue, Oct. 24 Broiled, Sept. 16 Broth, April 8 Cocktail, Jan. 23 Curried, April 8 En brochette, Sept. 28 En brochette, à la Diable, Sept. 28 Kirkpatrick, Jan. 31 Louis, Sept. 25 Mignonnette, April 17 Mornay, Sept. 13 Newburg, Sept. 8 On half shell, Oct. 27; Nov. 4 Oysters or crab, Poulette, March 22 Pickled, cold, Nov. 13 Stewed, Jan. 13 Sûpreme, St. Francis, May 3 Victor, March 10 Victor Hugo, Sept. 23 Yaquino, Jan. 10 PASTRY Alexandria pudding, July 25 Almond cake, April 5 Almond cream cake, April 5 Almond rocks, July 21 Allumettes, June 7 American gugelhoff, Oct. 2 Angel cake, or Angel food, June 18 Anise seed cake, Feb. 20 Anise toast, Sept. 19 Anisette cake, July 29 Apple cobbler, July 16 Apple cottage pudding, July 11 Apple Moscovite, Feb. 22 Apple snow, Oct. 14 Apple strudel, April 13 Apple turnover, May 30 Apricot cobbler, July 16 Apricot layer cake, Feb. 27 Apricot meringue, July 18 Baba au rhum, Dec. 26 Baisés (chocolate drops), Sept. 20 Baked apple roll, June 15 Baked apricot roll, June 15 Baked blackberry roll, June 15 Baked huckleberry roll, June 15 Baked loganberry roll, June 15 Banana whipped cream, Oct. 1 Bavarois à la vanille, Dec. 21 Bavarois à la vanille with Bar le Duc, Feb. 2 Bavarois Noisette, March 28 Bavarois, raspberry, Jan. 29 Beignets soufflés, June 14 Berliner pfannenkuchen, June 30 Bird's nests, July 30 Blackberry meringue, July 18 Black cake, Sept. 16 Blanc mange aux fruits, June 16 Blanc mange aux liqueurs, June 16 Blanc mange, chocolate, June 16 Blanc mange, coffee, June 16 Blanc mange, vanilla, June 16 Boiled custard, July 15 Boston brown pudding, July 11 Bouchettes, June 15 Bouchettes Palmyra, July 15 Brandy sauce, Feb. 17 Bread custard pudding, July 8 Brioche, Oct. 26 Brown Betty, April 9 Cabinet pudding, Jan. 31 Cakes, assorted, Nov. 17 Cannelons à la crème, May 28 Caramel custard, Jan. 28 Caroline cake, March 16 Charlotte Russe, April 16 Cheese cake, Oct. 25; Jan. 14 Cherry tartelette, Dec. 11 Chocolate bouchettes, June 15 Chocolate éclairs, Nov. 24 Chocolate layer cake, Feb. 27; Dec. 9 Chocolate macaroons, April 6 Chocolate profiterole, Jan. 20 Chocolate pudding, cold, Sept. 21 Cinnamon cake, July 3 Cocoa cake, April 9 Cocoanut pudding, July 8 Coffee bouchettes, June 15 Coffee cake, Oct. 26 Coffee cake dough, June 30 Coffee cream cake, July 3 Coffee custard, April 10 Coffee fruit cake, July 3 Cold chocolate sauce, Sept. 21 Compote with rice, July 31 Cornet à la crème, May 28 Corn starch blanc mange, Aug. 24 Corn starch blanc mange with berries, Aug. 24 Corn starch blanc mange with Sabayon, Aug. 24 Corn starch blanc mange, stewed fruits, Aug. 24 Corn starch food (for invalids), Aug. 24 Corn starch pudding, July 1 Cottage pudding, July 11 Cream fritters, June 5 Cream puffs, Nov. 24 Cream sauce, Jan. 24 Crêpes suzette, Oct. 5 Croute à l'Ananas (pineapple crust), July 23 Croute aux fruits (fruit crust), July 23 Crullers, June 30 Crusts with apples, Sept. 28 Crusts with peaches, Sept. 28 Crusts with pears, Sept. 28 Cup custard, Jan. 26 Danish apple cake, Oct. 13 Dariole Duchesse, Sept. 2 Dartois Chantilly, April 23 Devil cake, Sept. 20 Diplomate pudding, March 18 Doughnuts, June 30 English rice pudding, April 24 Frankfort pudding, April 21 French layer cake, Feb. 27 French pastry, Feb. 13 French sponge cake (Génoise lègere), Oct. 2 Fried cream, March 11 Fritters, surprise, July 20 Fruit cake, Nov. 10 Fruit cake (white), Feb. 25 German almond strips, June 23 German apple cake, Oct. 30 German coffee cake, July 3 German huckleberry cake, June 24 Gingerbread, Oct. 8 Ginger snaps, May 15 Hard sauce, Feb. 17 Hazelnut macaroons, Oct. 1 Homemade apple pudding, March 20 Homemade cookies, Feb. 2 Honey cake, June 23 How to cook sugar to a blow, June 21 Icing or frosting, Nov. 24 Imperial pancake, April 26 Italian meringue, June 21 Italian wine sauce, Sept. 21 Jam roll pudding, April 27 Jelly roll, May 29 Kisses, June 7 Lady cake, Sept. 4 Lady fingers, Nov. 17 Langues de chat, June 23 Layer cake, Feb. 27; Dec. 9 Lemon butter filling, Aug. 10 Lemon cake, Aug. 10 Lemon darioles, Aug. 16 Lemon sauce, March 27 Macaronade Célestine, July 15 Macaroons, Nov. 17 Macaroons, fancy, Nov. 18 Meringue à la crème, Chantilly, Dec. 1 Meringue peaches, March 10 Meringue shells, Oct. 27 Mint wafers, Oct. 17 Mirlitons, Aug. 26 Mirlitons au rhum, Sept. 4 Moka cake (Mocha cake), Feb. 18 Napoleon cake, Feb. 16 Orange cake, Aug. 10 Orange butter filling, Aug. 10 Orange darioles, Aug. 16 Orange sauce, March 27 Pastry cream, Nov. 24 Patience cake, July 18 Peaches, Bourdaloue, May 13 Peach cobbler, July 16 Peach meringue, July 18 Peach whipped cream, Oct. 1 Pears Bourdaloue, April 28 Pear cobbler, July 16 Pears Piedmont, Oct. 3 Pie paste, Dec. 8 Pineapple Créole, April 14 Pink pudding, Victor, Oct. 26 Pistache éclairs, Dec. 4 Plum pudding, Feb. 17 Pommes d'arbre 1915 (apple), March 28 Pound cake, Nov. 10 Prune soufflé, March 23 Pudding Gastaner, April 8 Pudding Rossini, March 27 Pudding soufflé, Dame Blanche, May 12 Puff paste, Nov. 14 Puff paste baskets, Aug. 7 Puff paste roses, Aug. 1 Puff paste sandwich, Aug. 9 Raspberry meringue, July 18 Raspberry shortcake, April 11 Raspberry whipped cream, Oct. 1 Rice croquettes, July 31 Rice darioles, Sept. 10 Rolled oats pudding, Jan. 24 Roly poly pudding, Oct. 7 Royal butter, Sept. 12 Royal cake, Sept. 12 Royal icing, June 7 Sabayon sauce, April 21 Sand tart (sablé), March 9 Savarin au kirsch, Dec. 26 Savarin Chantilly, Dec. 26 Savarin Mirabelle, Dec. 26 Savarin, Montmorency, Dec. 26 Snails, July 4 Sponge cake, March 16 Strawberry meringue, July 18 Strawberry shortcake, April 11 Strawberry shortcake, old fashioned, April 11 Strawberry whipped cream, Oct. 1 Streusel cake, July 3 Tango cake, Sept. 18 Tartelette au Bar le Duc, Jan. 16 Tartelette of pears, Oct. 30 Tipsy parson, July 15 Tutti frutti pudding, Oct. 8 Vanilla cream sauce, Jan. 24 Vanilla custard with meringue, July 15 Vanilla darioles, Aug. 16 Wedding cake, Oct. 4 Whipped cream in cup, Aug. 22 Wine sauce, July 16 PIE Apple, Dec. 8 Apricot, March 26 Banana, Oct. 3 Banana cream, May 23 Blackberry, March 26 Chocolate cream, Sept. 19 Cherry, March 26 Cocoanut custard, April 20 Cocoanut meringue, April 20 Currant, March 26 English currant, March 26 English gooseberry, March 26 English grape, March 26 English huckleberry, March 26 English rhubarb, March 26 Gooseberry, March 26 Lemon custard, April 20 Lemon meringue, April 20 Lemon pie, special, April 20 Lemon pie, special, Oct. 22 Meringue paste for pie, April 20 Mince, Nov. 22 Orange custard, April 20 Orange meringue, April 20 Peach, March 26 Pear, March 26 Pineapple, March 26 Pumpkin pie, Aug. 2 Pumpkin pie pulp, Aug. 2 Raspberry, March 26 Raspberry cream, May 23 Strawberry, March 26 Strawberry cream, May 23 Vanilla custard, April 20; Nov. 2 Vanilla meringue, April 20 PORK Bacon and cabbage, Feb. 10 Bacon, fried, Nov. 5 Blood pudding, Dec. 21 Blood pudding, sauce Robert, May 30 Buckwurst, hot, March 21 Breakfast sausages, Dec. 13 Chops, Badoise, July 23 Deviled ham, Sept. 13 Ham and spinach, boiled, April 12 Ham, boiled, Leonard, March 19 Ham croquettes, Aug. 17 Ham, fried, Oct. 29 Ham, pickled, Dec. 18 Imported Frankfurter sausages, Aug. 19 Loin, baker's oven style, March 15 Loin, roasted, Oct. 27 Pig's feet, boiled, Nov. 24 Pig's feet, broiled, chili sauce, Feb. 7 Pig's feet, broiled, special, Nov. 24 Pig's feet, St. Menehould, July 2 Pig's knuckles and sauerkraut, Sept. 16 Spareribs, broiled, with lentils, Feb. 2 Sugar-cured ham glacé, Aug. 23 Virginia ham, broiled, May 12 Virginia ham croquettes, Aug. 17 Virginia ham glacé, Aug. 8 POTATOES À la Reine, Jan. 10 Allumette, June 4 Alsatian, March 30 Anna, Jan. 11 Au gratin, Nov. 12 Baked, sweet, with sugar, Sept. 12 Bischwiller, Sept. 9 Brioche, Sept. 1 Broiled, sweet, Feb. 1 Browned hashed, Jan. 2 Candied, sweet, April 19 Château, Oct. 31 Cléo, Dec. 24 Cottage fried, July 2 Croquettes, Oct. 28 Delmonico, Nov. 4 Duchesse, Nov. 25 En surprise, Aug. 28 Flambé, sweet, with rum, April 23 Fondante, April 3 French fried, Nov. 6 Gauffrette, Feb. 21 Gendarme, Nov. 8; Dec. 20 Georgette, Nov. 29 Hollandaise, Nov. 1 Jeanette, April 16 Julienne, Nov. 15 Laurette, Nov. 5 Lorraine, Nov. 9 Louis, Aug. 18 Lyonnaise, Oct. 30 Maître d'hôtel, Jan. 5 Marquise, June 1 Mashed, au gratin, Jan. 19 Mashed browned, Nov. 7 Nature, Nov. 5 O'Brien, Feb. 6 Olivette, Jan. 17 Paille (straw), Nov. 18 Pancakes, July 2 Paprika, Nov. 26 Parisian, Feb. 11 Parisienne, Hollandaise, Aug. 6 Paul Stock, Oct. 7 Palestine, March 30 Persillade, March 13 Pont neuf, Dec. 25 Potato cakes, March 1 Rissolées, Dec. 15; Jan. 17 Ritz, March 12 Saratoga chips, Nov. 26 Sauté, sweet, Feb. 24 Southern style, sweet, Jan. 25 Southern, No. 2, sweet, April 22 Soufflée, Dec. 2 St. Francis, Nov. 4 Steamboat fried, Sept. 18 Sweet potatoes (see Southern) Sweet potato pudding, Oct. 24 Sweet potato croquettes, March 30 Sybil, Feb. 21 Waffle, Feb. 21 York, Sept. 13 PRESERVES, JELLIES, PICKLES Apples and quinces, canned, July 6 Apple butter, July 6 Apple jelly, May 11 Apples spiced sweet, Aug. 12 Apricot marmalade, June 17 Artichokes pickled, Sept. 29 Blackberry cordial, for medicinal purposes, July 14 Blackberry jam, May 11 Blackberry jelly, May 11 Cherry preserves, June 17 Cherries brandied, June 17 Cherries jellied, July 14 Cherries spiced, Aug. 12 Cider, boiled, May 19 Citron preserves, March 29 Crab apple marmalade and jelly, June 17 Cranberry jelly, June 17 Cucumber sweet pickles, ripe, Sept. 29 Currant jelly, June 12 Fig jam, July 14 Fruits, dried, stewed, Aug. 29 Glacé fruits, Aug. 1 Gooseberry jam, Aug. 12 Grape jelly, Aug. 12 Grape juice, sweet, Sept. 30 Green gage plums preserved, June 17 Lemon or orange peel, candied, July 14 Limes, to preserve, July 14 Mince meat, canned, Sept. 30 Nasturtion seeds pickled, Sept. 29 Onions, pickled, Sept. 29 Orange or lemon brandy for flavoring, Aug. 1 Peaches, brandied, June 17 Peaches, sweet pickled, Sept. 29 Peach marmalade, June 17 Pears, baked, for canning, Aug. 1 Pears, peaches or plums, canned, July 6 Pears, preserved, March 29 Pickles, Sept. 29; May 10 Pineapple preserves, March 29 Preserves--amount of fruit required, May 11 Pumpkin or squash, to can, Sept. 30 Quince jelly, March 29 Raspberry juice, May 19 Raspberry or loganberry jam, May 11 Spiced vinegar, for pickles, Aug. 12 Strawberries, canned, May 11 Strawberry preserves, May 11 Tomatoes, pickled, green, Sept. 29 Tomatoes, spiced, Aug. 12 Tomato preserves, July 6 Vanilla brandy, July 14 Violets preserved, Sept. 30 Watermelon preserves, July 6 SALADS Algérienne, Oct. 25 Alligator pear, Feb. 22 Anchovy, Nov. 25 Américaine, Dec. 16 Asparagus tips, Oct. 30 Avocado, French dressing, Oct. 23 Beets, pickled, Oct. 31 Brazilian, Nov. 4 Brésilienne, July 13 Bretonne, June 27 Cauliflower, July 7 Celery mayonnaise, Nov. 10 Celery root, field and beet, Dec. 20 Celery Victor, Nov. 4 Cendrillon, June 25 Château de Madrid, Aug. 15 Chicken, Victor, Jan. 3 Chicory, Oct. 28 Chiffonade, Nov. 26 Chilian, Aug. 10 Cole slaw, Nov. 5 Cole slaw, ravigote, April 19 Cosmopolitan, Aug. 6 Crab, Feb. 16 Crab, Louis, May 7 Cucumber salad, Jan. 9 Culemo, sliced, Aug. 4 Cupid d'azure, July 19 Dandelion, April 12 Dandelion, German style, April 12 Doucette, Nov. 20 Écrevisse, Gourmet, Nov. 23 Egg, Sept. 12 Endive, Dec. 3 Endive, with beets, Aug. 15 Escarole, Oct. 28 Field, Oct. 30 Fresh vegetable, Jan. 17 Herring, July 29 Herring, Moscovite, Sept. 7 Imperial, July 1 Italian, Jan. 14 Knickerbocker, May 9 Lentil, Feb. 2 Lettuce, Oct. 29 Lettuce and tomato, March 23 Livermore, Dec. 15 Lobster, Jan. 2 Lobster with anchovies, Jan. 2 Lorenzo, Sept. 17 Lorette, Oct. 18 Louis, July 26 Louise, July 20 Majestic, July 17 Mirabeau, Jan. 7 Nivernaise, Dec. 19 Olga, Nov. 25 Orloff, June 18 Panache, May 12 Pear, mayonnaise, Oct. 19 Potato, Nov. 11 Purée of potato, June 8 Rachel, June 15 Ravachol, Nov. 29 Red cabbage, July 31 Rejane, Dec. 19 Romaine, Oct. 29 Russe, Jan. 28 Salad dressing, Oct. 23 Shrimp, Nov. 15 Shrimp, Anastine, Sept. 19 Stanislaus, Dec. 29 String bean, May 23; Dec. 24 String bean and tomato, Sept. 6 Tomatoes, sliced, Nov. 2; Nov. 16 Tosca, Dec. 29 Tuna, Nov. 6 Waldorf, Nov. 19 Watercress, Feb. 16 White bean, Aug. 2 SALAD DRESSING Egg, Dec. 28 Escoffier, Aug. 31 French, Oct. 27 Roquefort, Jan. 19 Russian, June 23 Salad, Oct. 23 St. Francis, Oct. 25 Thousand Island, Nov. 9 Victor, April 21 With chapon, June 2 SANDWICHES Bread and butter, Nov. 11 Carême, April 5 Chicken, Nov. 8 Cream of almond, April 9 Créole, April 9 Dubney, April 9 Olive, April 9 Schlemmerbroedchen, July 31 Windsor, April 9 SAUCES Allemande, March 4 Anchovy, Jan. 29 Anchovy butter, Nov. 21 Anglaise, Dec. 29 Au vin blanc, Oct. 30 Béarnaise, Jan. 13 Béarnaise tomatée, Jan. 13 Béchamel, Oct. 28 Bercy, Feb. 7; Oct. 31 Bordelaise, Nov. 8 Bread, Jan. 9; Feb. 15 Bread crumbs, Jan. 9; Feb. 15 Brown butter, Nov. 10 Brown gravy, Nov. 14 Cardinal, May 3 Caper, Dec. 11 Celery, Aug. 21 Chambord, Aug. 30 Champagne, Aug. 8 Choron, Jan. 13 Colbert, Nov. 19 Cranberry, Sept. 17 Cream, Oct. 28 Créole, Dec. 13 Curry, Dec. 19 Devil, April 30 Diplomate, June 1 Écrevisse, July 28 Egg, Oct. 28 Estragon (tarragon), April 15 Fidgi, May 14 Figaro, cold, Aug. 7 Flamande, Aug. 20 Fleurette, Nov. 4 Forestière, Nov. 21 Génoise, Nov. 1 Giblet, March 14 Golfin, Dec. 19 Green Hollandaise, Feb. 13 Hollandaise, Oct. 27 Horose, Dec. 16 Horseradish, cold, English style, Nov. 3 Horseradish en bouillon, Nov. 3 Horseradish in cream, Nov. 3 Hussarde, June 16 Indian soy, Aug. 31 Italienne, Dec. 3 Kentucky, Aug. 29 Lobster, Sept. 17 Madère, Nov. 4 Maître d'hôtel, Oct. 30 Marinière, March 4 Maximilienne, Sept. 11 Mayonnaise, Oct. 31 Meunière, Dec. 17 Mignonnette, Nov. 27 Mint, Dec. 15 Montebello, Aug. 6 Mornay, Dec. 15 Mousseline, Nov. 5 Mustard, July 19; Nov. 30 Newburg, Feb. 5 Nonpareil, Aug. 16 Olive, April 30 Oyster, Jan. 16 Paprika, Nov. 26 Pepper, May 29 Périgord, March 7; Dec. 6 Périgordine, Nov. 23 Périgueux, March 7 Pink mayonnaise, Jan. 14 Piquante, Nov. 18 Poivrade, Feb. 28 Port wine, March 4; Aug. 11 Poulette, Nov. 22 Rémoulade, Dec. 30 Riche, Dec. 21 Robert, May 23 Rougemont, Sept. 1 Shrimp, Dec. 4 Soubise, Jan. 14 Special, Nov. 24 Suprême, Nov. 13 Sweet-sour, March 1 Tarragon (estragon), April 15 Tartar, Nov. 6 Venitienne, May 26 Verte, April 25 Vinaigrette, Dec. 31 White wine, Oct. 30 SHELL FISH Crab à la Louise, March 22 Crab, boiled, Nov. 19 Crab cocktail, Crêmière, July 2 Crab cocktail, Victor, March 24 Crab, curried, April 7 Crab, deviled, Jan. 30 Crab, deviled, in shell, April 17 Crab en brochette, April 6 Crab meat au gratin, March 22 Crab meat, au beurre noisette, Nov. 19 Crab meat, Belle Helene, March 23 Crab meat, Gourmet, March 22 Crab meat in chafing dish, March 22 Crab meat in cream, Dec. 30 Crab meat, Monza, Dec. 30 Crab meat, Suzette, March 22 Crab or oysters, Poulette, March 22 Crab, Portola, April 13 Crab, ravigote, cold, May 9 Écrevisses en buisson, Nov. 7 Écrevisses, Georgette, Oct. 16 Écrevisses, Lafayette, June 3 Écrevisses, mayonnaise, Nov. 29 Mousse d'écrevisses, July 28 Lobster, baked, Cardinal, Sept. 26 Lobster, baked, Lincoln, June 28 Lobster, Becker, July 9 Lobster, broiled, Dec. 24 Lobster croquettes, Dec. 23 Lobster en court bouillon, Aug. 22 Lobster, stuffed, Jan. 5 Lobster, Newburg, Nov. 8 Lobster, Thermidor, Jan. 22 Mussels, Marinière, March 4 Scallops à la Mornay, March 2 Scallops, Newburg, Feb. 24 Shrimps with mushrooms, March 25 Terrapin, how to boil, March 21 Terrapin au beurre, Sept. 20 Terrapin, Baltimore, March 21 Terrapin, Jockey Club, March 21 Terrapin, Maryland, March 21 SHELL FISH--CLAMS Bâtelière, March 6 Créole, Feb. 1 En cocotte, Californienne, July 3 Fried soft clams, Tartare, Aug. 26 Little necks on half shell, Nov. 5 Scalloped, Aug. 3 Soft clams, Newburg, Feb. 5 Stuffed, July 7 With wine sauce, April 5 SOUPS Consommé Ab-del-Cader, June 14 Allemande, June 22 Alexandria, Aug. 1 Andalouse, June 16 Aux éclairs, May 18 Aux pluches, May 26 Aux quenelles, April 14 Aux quenelles, Doria, May 22 Bellevue, Dec. 5 Bohémienne, June 28 Bouillon, Nov. 3 Bretonne, Jan. 22 Brunoise, Dec. 10 Brunoise and vermicelli, Sept. 3 Cameroni, July 11 Camino, March 17 Caroline, June 2 Celery and rice, Aug. 19 Céléstine, April 28 Charles Quint, July 8 Chartreuse, Sept. 20 Châtelaine, Aug. 26 Chevalièr, July 23 Chicken broth, Oct. 29 Chiffonnade, May 3 Cialdini, Nov. 20 Clam broth, Dec. 5 Clam broth, Chantilly, Dec. 5 Colbert, Feb. 25; Aug. 22 Crème de volaille, Jan. 14 Créole, June 24 Croûte au pot, May 5 D'Artagnan, Jan. 12 Daumont, April 16 De la mariée, Jan. 16 Diablé, May 14 Diane, Oct. 21 Ditalini, Dec. 13 Doria, Dec. 2 Du Barry, March 11 Favorite, Jan. 7 Federal, Sept. 5 Fermière, Aug. 12 Fleury, Dec. 22 Florentine, Feb. 21; July 4 Frascati, Oct. 3 Garibaldi, July 15 Georgia, Oct. 1 Gumbo, strained, in cups, Feb. 27 Impératrice, Jan. 18 Inauguration, July 28 Irma, June 18 Italian paste, Aug. 24 Japonnaise, June 4 Julienne, Jan. 4 Léopold, Oct. 17 Madrilène, Dec. 29 Magadore, June 26 Marchand, June 6 Marie Louise, July 2 Massenet, Dec. 21 Medina, Sept. 29 Monaco, Aug. 8 Monte Cristo, July 26 Montesquieu, Aug. 17 Napier, Sept. 13 National, Sept. 27 Nelson, Oct. 12 Niçoise, July 6 Noodles, Oct. 6 Oriental, Aug. 10 Orleans, Dec. 20 Oyster broth, April 8 Palestine, July 13 Parfait, April 6; Jan. 24 Paysanne, Aug. 6 Pemartin, Oct. 8 Perles de Nizam, May 24 Plain, Oct. 27 Portugaise, Sept. 9 Printanièr, April 30 Profiteroles, May 28 Rachel, Feb. 17 Rivoli, Dec. 17 Ravioli, May 12 Rothschild, Aug. 4 Royal, Nov. 21 Royal, with carrots, May 8 Royal, green, Sept. 22 Royal, red, Sept. 22 Russe, April 26 Sago, Nov. 7 Sarah Bernhardt, May 20 Scotch, Jan. 11 Sévigné, I, Dec. 1 Sévigné, II, April 18 Sicilienne, July 21 Soubise, April 22 Stuffed cabbage, Sept. 15 Tapioca with écrevisse butter, Aug. 29 Talleyrand, July 17 Tapioca, Nov. 11 Théodora, April 20 Tosca, May 16 Turbigo, June 10 Trianon, July 19; Sept. 22 Vanderbilt, July 30 Vivieurs, May 7 Valentienne, May 10; June 20 Venitienne, May 30 Vermicelli, Feb. 10 Xavier, June 22 CREAM SOUPS Algérienne, May 25 Artichokes, June 11 Asparagus, Nov. 26 Asparagus, Favori, Oct. 18 Crème Bagration, May 17 Bananas, March 5 Bisque d'écrevisses, Dec. 25 Bisque of California oysters, Jan. 9 Bisque of clams, Nov. 22 Bisque of crabs, Jan. 23 Cardinal, May 27 Cauliflower, Oct. 31 Celery, Nov. 2 Celery, Kalamazoo, Feb. 8 Chicken, Nov. 9 Chicken à la Reine, Dec. 17 Chicken, Hortense, April 1 Congolaise, May 31 Corn and onions, Sept. 17 Countess, June 25 Endives, Dec. 6 Farina, March 7 Farina lié, Sept. 10 Flageolets, July 24 Frogs' legs, Feb. 24 Green corn, I, March 9 Green corn, II, June 3 Lettuce, March 2 Lima beans, Feb. 19 Maintenon, Jan. 18 Parisienne, April 13 Parsnips, April 29 Parsnips, II, June 17 Pea, Oct. 15 Pea, Suzon, Oct. 15 Pea, St. Germain, Oct. 15 Potatoes, Nov. 8 Reine Mogador, April 6 Rice, Dec. 28 Summer squash, cream of, Oct. 10 Watercress, July 22 THICK SOUPS (Potage) Bean and cabbage soup, Sept. 21 Burned farina soup, April 24 Cabbage soup, Normande, June 15 Chicken okra, Dec. 7 Chicken, Brésilienne, June 27 Chicken, Florentine, Aug. 18 Chicken, Française, Oct. 9 Chicken, Mulligatawney, July 14 Chicken, Piedmontaise, July 16 Chicken, Portugaise, July 5 Chicken, San Remo, Sept. 23 Clam chowder, Dec. 5 Clam chowder, Boston style, March 24 Clear green turtle, April 2 Cold celery broth, Aug. 27 Cooper soup, May 23 Crab gumbo, July 20 Croute Bretonne, July 3 Ditalini, à la Royal, Sept. 16 Farina, Francis Joseph, May 2 Fish broth, July 20 Fish broth with whipped cream, Sept. 1 Fish chowder, April 10 German carrot soup, Sept. 7 German lentil, March 29 Giblet, à l'Anglaise, Oct. 29 Hare soup, Uncle Sam, Oct. 5 Homemade clam soup, Sept. 25 Hungarian, Oct. 11 Lamb broth à la Grecque, May 6 Lamb broth, à la Reine, Aug. 2 Lamb broth, Olympic Club, June 9 Lobster chowder, Dec. 5 Macaroni soup with leeks, Sept. 6 Mock turtle, Feb. 15 Mutton, Kitchener, Sept. 8 Onion and tomato, Oct. 7 Onion, au gratin, March 1; Nov. 15 Oyster, family style, Nov. 12 Oxtail, English style, Feb. 1 Pannade, March 3 Pea, with vermicelli, Aug. 14 Petite marmite, Dec. 24 Potage à l'Anglaise, Jan. 7 Potage Albert, May 29 Potage Alexandra, Dec. 20 Potage Américaine, Dec. 31 Potage Andalouse, Jan. 17 Potage Arlequin, June 13 Potage Bagration, Jan. 11 Potage Bonne Femme, Dec. 26 Potage Bouquetière, Oct. 20 Potage Bourgeoise, Aug. 27 Potage Brunoise with rice, Aug. 20 Potage Cambridge, Nov. 13 Potage Cameroni, Aug. 7 Potage Champenoise, Oct. 14 Potage Châtelaine, April 11 Potage Coburg, July 9 Potage Colbert, Aug. 28 Potage Coquelin, March 23 Potage Dagobert, July 10 Potage Dieppoise, Aug. 15 Potage Duchesse, Dec. 24 Potage Esau, March 25 Potage Faubonne, Dec. 22 Potage Ferneuse, Oct. 19 Potage Flamande, Dec. 27; Dec. 16 Potage Fontange, May 15 Potage Carpure, Sept. 19 Potage Gentilhomme, Jan. 19 Potage Grande Mère, Jan. 10 Potage Grenade, Oct. 16 Potage Hollandaise, Dec. 10 Potage Honolulu, July 7 Potage Italienne, Aug. 16 Potage Jackson, Dec. 30 Potage Kroumir, Feb. 23 Potage Lamballe, Nov. 5 Potage Livonien, Oct. 22 Potage Lord Mayor, July 13 Potage maintenon, Sept. 2 Potage Marie Louise, Jan. 15 Potage Marquis, Jan. 5 Potage Mathilda, Dec. 23 Potage McDonald, Jan. 20; July 29 Potage Mexicaine, July 31 Potage Mongol, Dec. 13 Potage Montglas, Aug. 31 Potage Nassau, Aug. 13 Potage Navarraise, Sept. 28 Potage Parmentier, Aug. 11 Potage Paysanne, June 19 Potage Plessy, Aug. 30 Potage Portugaise, April 12 Potage Quirinal, Jan. 8 Potage Reine Margot, Dec. 21 Potage Ruffo, Sept. 4 Potage Santé, Nov. 19 Potage Saxe, April 7 Potage Schorestène, Sept. 30 Potage Solferino, April 4 Potage St. Marceau, July 1 Potage Talleyrand, Feb. 5 Potage tapioca, Crécy, Jan. 30 Potage Turinoise, May 13 Potage Velour, July 27 Potage Venitienne, Jan. 13; April 8 Potage vert pré, July 18 Potage Viennoise, April 8 Potage Villageois, Oct. 13 Potage Voisin, Feb. 13 Potage Waldaise, Feb. 11 Potage Westmoreland, Feb. 18 Potato and leek soup, Nov. 7 Potato soup, Faubonne, April 5 Potato, Dieppoise, April 23 Pot au feu, March 15 Purée Camelia, May 21 Purée Célestine, March 20 Purée Crécy, Jan. 26 Purée d'Artois, March 8 Purée of cucumbers, June 21 Purée of game, Nov. 18 Purée of game, St. Hubert, Nov. 18 Purée of green asparagus, April 27 Purée of lentils, Oct. 30 Purée of lentils with tapioca, Aug. 21 Purée of lima beans, Dec. 14 Purée of peas, plain, Oct. 27 Purée of peas, aux croutons, Oct. 27 Purée of peas, Varsovienne, Oct. 27 Purée of peas with noodles, Sept. 12 Purée of pheasant, St. Hubert, Feb. 10 Purée of potatoes, March 20 Purée of red kidney beans, May 4 Purée of spinach, April 19 Purée of tomatoes, Oct. 28 Purée of tomatoes with rice, Nov. 8 Purée of turnips, Caroline, Aug. 25 Purée of white beans, Dec. 18 Purée of white beans, Allemande, Aug. 23 Purée of white beans, Soubise, May 9 Purée paysanne, March 16 Purée St. Germain, April 15 Rice soup, à l'Allemande, July 25 Rice, Palmero, Aug. 9 Roçol, à la Russe, June 1 Shrimp, family style, Oct. 2 Soft clam soup, Salem, June 7 Sorrel, à l'eau, June 5 Sorrel, with rice, June 29 Terrapin, Southern style, Aug. 3 Tomato broth (hot or cold), July 29 Veloutine Aurore, May 19 Velouté, Dec. 10 Velvet soup, March 19 Viennese bean, March 26 White bean soup, March 14 SQUAB Boneless, en aspic, July 17 Breast of, au jus, Sept. 19 Breast of, Eveline, Oct. 8 Breast of, Périgord, May 2 Breast of, sauté in butter, June 4 Breast of, under glass, St. Francis, Feb. 4 Broiled squab, April 2 Broiled squab, with fresh mushrooms, April 2 En compote, Jan. 15 Potpie, English style, Jan. 1 Roast, au jus, Feb. 21 STEWS Beef goulash, Oct. 28 Beef stew, homemade, Nov. 7 Haricot of mutton, Feb. 13 Hasenpfeffer (hare stew), Jan. 12 Hungarian goulash, Oct. 28 Lamb Irish stew, Nov. 2 Navarin of lamb, printanier, Nov. 25 Paprika veal, July 20 Pickelsteiner stew, May 13 Pilaff à la Turc, Jan. 8 Ragout à la Deutsch, Dec. 22 Ragout Fin, Dec. 29 Reindeer stew, March 7 Spring lamb Irish stew with dumplings, Sept. 25 TRIPE À la mode de Caën, Feb. 28 Broiled honeycomb, chili sauce, May 11 Broiled honeycomb, maître d'hôtel sauce, Oct. 30 Blanchard, Dec. 27 Créole, Dec. 20 Étuvé, Bonne Femme, Sept. 9 Honeycomb, sauté, aux fines herbes, Sept. 28 In cream with peppers, April 26 Sauté, Lyonnaise, Feb. 17 Tripe and oysters in cream, Dec. 10 Tripe and potatoes, family style, Jan. 1 Tripe, Wm. H. Crane, Oct. 23 TURKEY Broiled baby turkey, July 4 Deviled legs, with chow chow, Jan. 19 Hash, Château de Madrid, June 28 Hash on toast, Nov. 28 Livers en brochette, March 6 Roast, March 6 Stuffed with chestnuts, Nov. 27 VEAL Breast, stuffed, au jus, Jan. 27 Calf's brains au beurre noir, March 13 Calf's brains, fried, tomato sauce, June 1 Calf's head plain, boiled, Dec. 31 Calf's head à la Française, March 9 Calf's head, Providence, May 6 Calf's head, sauce piquante, April 13 Calf's head, poulette, Feb. 10 Calf's head, vinaigrette, Feb. 27 Calf's liver and bacon, Nov. 30 Calf's liver, Lyonnaise, Aug. 11 Calf's liver sauté, Nov. 18 Calf's liver sauté, Robert, May 23 Calf's liver sauté, Spanish style, Aug. 4 Chops, broiled, Nov. 4 Chops en papillote, Feb. 8 Chops, Montgolfier, Sept. 10 Cutlets, breaded, tomato sauce, May 26 Fricandeau, au jus, April 7 Fricassee, Jan. 20 Kidneys, broiled, English style, June 13 Kidney roast, Dec. 20 Kidneys sauté au Madère, June 29 Leberkloese (calf's liver dumplings), April 25 Leg, au jus, Nov. 7 Loin, roasted, June 23 Loin roasted, Nivernaise, July 11 Paprika schnitzel, March 5 Paprika veal, July 20 Rolled veal, Huguenin, March 25 Sauté, Catalane, Oct. 12 Shoulder, au jus, Oct. 31 Sweetbreads braisé (glacé), Dec. 25 Sweetbreads braisé, Ancienne, April 14 Sweetbreads braisé, Clamart, April 5 Sweetbreads braisé, Georginette, Sept. 5 Sweetbreads braisé, Godard, May 7 Sweetbreads braisé, Henri IV, March 27 Sweetbreads, Lavalière, June 22 Sweetbreads braisé, Marie Louise, April 1 Sweetbreads Marigny, July 24 Sweetbreads braisé, Montebello, June 11 Sweetbreads braisé, Pompadour, Dec. 1 Sweetbreads Poulette, July 16 Sweetbreads braisé, Princess, July 1 Sweetbreads braised, Soubise, June 24 Sweetbreads braisé, Elizabeth, July 21 Sweetbreads braisé, St. George, June 8 Sweetbreads braisé, Zurich, May 4 Sweetbreads, broiled, Nov. 1 Sweetbread croquettes, Dec. 23 Sweetbreads Egyptienne, Aug. 5 Sweetbreads Figaro, Aug. 7 Sweetbreads Lieb, Aug. 15 Sweetbreads Liencourt, Oct. 4 Sweetbreads Metropolitan Club, July 27 Sweetbread patties in cream, April 19 Sweetbreads Royal, Sept. 27 Sweetbreads, St. Alban, Aug. 12 Sweetbreads, Saint Mondé, Oct. 16 Sweetbreads Sans Gêne, Aug. 20 Sweetbreads, Théodora, Feb. 25 Wiener schnitzel, Feb. 3 VEGETABLES Artichoke au gratin (individual), Feb. 19 Artichokes, Barigoule, Sept. 24 Artichokes, boiled, Oct. 29 Artichokes en cocotte, Sept. 12 Artichokes filled with cauliflower, Feb. 23 d'Artichokes, fonds, Feypell, March 12 Artichokes, fried, March 3 Artichokes, jardinière, May 2 Artichokes, quartered, April 28 Asparagus, boiled, March 13 Asparagus, polonaise, March 12; Feb. 4 Asparagus, stewed, April 4; March 14 Asparagus tips au gratin, Jan. 27; April 17 Asparagus tips in cream, Sept. 6 Beans, baked, Boston style, Nov. 23 Beans Bretonne, March 9 Beans, Normandie, March 17 Beans, white, with tomatoes, April 23 Beets à la Russe, July 7 Beets, boiled, Oct. 31 Beets, Californienne, Sept. 5 Beets, Frouard, April 17 Beans, Spanish, Sept. 14 Beets, young, in butter, March 16 Brussels sprouts and chestnuts, Jan. 5 Brussels sprouts, boiled, Jan. 5 Brussels sprouts in bouillon, Feb. 1 Cabbage, boiled, Jan. 3 Cabbage, German style, Aug. 27 Cabbage, red, Dec. 18 Cabbage, stuffed, Sept. 15; Dec. 18 Cardon à la Moelle, Nov. 30 Carrots in butter, March 11 Carrots, Vichy, Dec. 6 Cauliflower au gratin, Nov. 5 Cauliflower polonaise, Nov. 12 Cauliflower, purée of, March 19 Celery stewed, au Madère, Nov. 18 Celery stewed in cream, Nov. 6 Cèpes sauté, Dec. 13 Cèpes, Tyrolienne (cold), Jan. 30 Chestnuts, boiled, Jan. 3 Chestnuts, boulettes, Oct. 6 Chestnuts glacé, Feb. 7 Chestnuts glacé au Madère, Feb. 7 Colache, Sept. 15 Corn à la Marie, Sept. 4 Corn (canned) fritters, Sept. 8 Corn fritters, Dec. 17 Corn fritters, Susan Jones, Sept. 17 Corn, green, June 8 Corn, hulled, Nov. 10 Corn oysters, Sept. 14 Corn pudding, Oct. 24 Corn sauté in butter, July 4 Corn, stewed (canned), April 15 Cucumbers on toast, Oct. 11 Cucumbers stuffed, April 22 Egg plant, broiled, June 8 Egg plant, fried, Nov. 18 Egg plant in casserole, Sept. 8 Egg plant, Sicilienne, Sept. 3 Egg plant, stuffed, Sept. 6 Flageolets au cerfeuil, June 8 Flageolet beans, Dec. 28 Hubbard squash, baked, Dec. 4 Jerusalem artichokes in cream, Aug. 25 Jets de houblons, Nov. 22 Kohl rabi, baked, Sept. 5 Lentils, Feb. 2 Lettuce boiled, Feb. 4 Lettuce braisé, Dec. 27 Lima beans, Jan. 16 Lima beans au paprika, Aug. 26 Lima beans, curried, Jan. 6 Lima beans, purée of, Feb. 8 Lima beans with shallots, Sept. 26 Macedoine, March 17 Mushrooms, fresh, broiled, Nov. 4 Mushrooms, fresh, purée of, Oct. 4 Mushrooms, fresh, sauté in butter, Feb. 20 Mushrooms, fresh, stuffed, Jan. 10 Okra and tomatoes, sauté, June 8 Onions fried, Dec. 13 Onions glacés, Feb. 20 Onions Hongroise, March 25 Onions, purée of, Soubise, March 31 Onions, stewed, Sept. 13 Onions stuffed, with cabbage, Jan. 3 Parsley, fried, Nov. 6 Parsnips, boiled, April 21 Parsnips in cream, April 21 Peas à la Française, June 21 Peas and carrots in cream, Nov. 7 Peas and shallots in cream, Sept. 7 Peas au cerfeuil, March 3 Peas, farmer style, March 15 Peas in cream, Jan. 16 Peas, new, plain, Nov. 1 Peppers, stuffed green, Aug. 5 Pimentos, stuffed, Créole, Aug. 17 Pumpkin and rice, scalloped, Sept. 13 Pumpkin, stewed, Sept. 13 Purée St. Germain, Nov. 15 Rice, Californienne, Oct. 23 Rice, Créole, Dec. 23 Rice croquettes, Dec. 16 Rice, timbale of, May 31 Rice, timbale of, Créole, May 16 Risotto, Jan. 8 Salad, purée of, March 14 Sauerkraut, Feb. 14 Sorrel, Jan. 28 Spinach, boiled, Jan. 5 Spinach, English style, Jan. 5 Spinach in cream, Feb. 20 Spinach, timbale of, Aug. 8 String beans, Oct. 28 String beans, Alsacienne, April 8 String beans, sweet-sour, July 22 String beans with tomatoes, Sept. 1 Succotash, July 2 Summer squash au beurre, Nov. 1 Summer squash, Native Son, June 4 Summer squash, mashed, June 3 Tomatoes baked, June 9 Tomatoes glacées, Dec. 10 Tomatoes, scalloped, Sept. 5 Tomatoes, stewed, Jan. 30 Tomatoes, stewed, Brazilian, March 19 Tomatoes, stewed, family style, April 30 Tomatoes, stuffed, Créole, June 22 Tomatoes, stuffed, Noyer, Nov. 23 Tomatoes, stuffed with chestnuts, Jan. 3 Turnips glacés, Dec. 20 Turnips, mashed, Dec. 11 Wax beans in butter, April 26 WINE JELLIES Anisette jelly, Feb. 9 Benedictine jelly, Feb. 9 Brandy jelly, Feb. 9 Burgundy jelly, Feb. 9 Champagne jelly, Feb. 9 Chartreuse jelly, Feb. 9 Claret jelly, Feb. 9 Cognac jelly, Feb. 9 Fine champagne jelly, Feb. 9 Fruit jelly, Feb. 9 Jelly à la Russe, Feb. 9 Kirsch jelly, Feb. 9 Maraschino jelly, Feb. 9 Moselle jelly, Feb. 9 Port wine jelly, Feb. 9 Rhine wine jelly, Feb. 9 Sherry jelly, Feb. 9 Wine jelly, Feb. 9 Wine jelly with Apricots, Sept. 14 Wine jelly with berries, Sept. 14 Wine jelly with peaches, Sept. 14 Wine jelly with whipped cream, Aug. 23 GENERAL INDEX Admiral (see Fish), 31 Afternoon teas (selections), 100, 317, 334, 337 Alaska black cod, broiled, 35 Alaska black cod, kippered in cream, 232 Alaska black cod, smoked, broiled, 298 Alaska black cod, smoked, in cream, 312 Alaska candlefish, broiled, 57 Alhambra ice cream, 308 Allemande sauce, 64 Alexandria pudding, 217 Alligator pear cocktail, 136 Alligator pear salad, 54 Allumettes (pastry), 161 Almond biscuits, 312 Almond cake, and almond cream cake, 96 Almond milk (potage Reine Margot), 379 Almond rocks (pastry), 213 Almonds, salted (hors d'oeuvre), 320 Almond wafers, 214 Alsatian fish, 312 American gugelhoff (pastry), 291 Anchovy butter, 197 Anchovy butter (sauce), 349 Anchovy salad, 353 Anchovy sauce, 29 Anchovy toast, 139 Angel cake or Angel food, 174 Angels on horseback (oysters), 117 Anglaise sauce (for fish), 387 Anise seed cake, 52 Anise toast, 277 Anisette cake, 221 Anisette jelly (wine), 40 Antipasto (hors d'oeuvre), 37 Apple, baked, 351 Apple butter, 195 Apple charlotte, 21 Apple cobbler, 208 Apple compote, 179 Apple cottage pudding, 201 Apple dressing, 355 Apples, fried, 352 Apple jelly, 133 Apple Moscovite (pastry), 54 Apple pie, 366 Apples and quinces, canned, 194 Apple roll, baked, 170 Apple sauce, 103 Apple snow (pastry), 304 Apples, spiced, sweet, 237 Apple strudel (pastry), 104 Apple turnover, 152 Apple water ice, 91 Apricot compote, 179 Apricot layer cake, 59 Apricot marmalade, 172 Apricot meringue, 210 Apricot pie, 86 Apricot roll, baked, 170 Artichoke au gratin (individual), 51 Artichokes, Barigoule, 282 Artichokes, boiled, 323 Artichokes en cocotte, 268 Artichokes, filled with cauliflower, 55 Artichokes d', fonds Feypell, 72 Artichokes, fresh, à la Russe (hors d'oeuvre), 296 Artichokes, fried, 63 Artichokes, Jardinière, 123 Artichokes, Jerusalem, in cream, 249 Artichokes, pickled, 287 Artichokes, quartered, 119 Asparagus, boiled, 73 Asparagus, Polonaise, 35, 73 Asparagus, stewed, 74, 95 Asparagus tips au gratin, 27, 108 Asparagus tips in cream, 261 Asparagus tips salad, 325 Asparagus and Westphalia ham, 282 Assorted cakes, 344 Avocado salad, French dressing, 313 Baba au Rhum (pastry), 384 Baby lamb steak, horticulture, 88 Bacon and cabbage, 41 Bacon and eggs, 331 Bacon, fried, 331 Bain marie, 26 Baisés (chocolate drops), 277 Baked Alaska (see Ices, etc.), 84 Bananas, baked, 275 Banana coupe (see Ices, etc.), 129 Banana cream pie, 145 Banana ice cream, 8 Bananas in cream, 325 Banana pie, 292 Bananas, sliced, with whipped cream, 156 Bananas, sweet-sour (hors d'oeuvre), 379 Banana whipped cream, 290 Barquette à l'Aurore (hors d'oeuvre), 14 Barracouda, aux fines herbes, 328 Barracouda, broiled, sauce Rougemont, 256 Bavarois à la Vanille, 379 Bavarois with Bar le Duc, 33 Bavarois, noisette (pastry), 88 Bavarois, raspberry (pastry), 29 Bass, aiguillettes of, à la Russe, 13 Bass, aiguillettes of, Massena, 74 Bass, Dijonaise, 72 Bass, fillet of (1905), 348 Bass, fillet of, Argentine, 172 Bass, fillet of, Brighton, 193 Bass, fillet of, Dieppoise, 366 Bass, fillet of, Duglère, 130 Bass, fillet of, Menton, 77 Bass, Niçoise, 153 Bass, paupiettes of, 80 Bass, Provençale, 6 Bass, fillet of, shrimp sauce, 362 Bass, timbale of, 42 Bean and cabbage soup, 279 Beans, baked, Boston style, 351 Beans, Bretonne, 69; Normandie, 77; Spanish, 270 Beans, white, with tomatoes, 114 Béarnaise sauce, 13 Béarnaise tomato (sauce), 13 Béchamel sauce, 322 Beef à la mode, 143; cold, 206 Beef boiled with vegetables, 329 Beef, braised, 167; comfortable, 262 Beef, braised, with calf's feet, 362 Beef, chipped, on toast, 162 Beef, corned, and cabbage, 27 Beef, corned, hash, 91; browned, 91 Beef, corned, hash, au gratin, 91 Beef (see Classified Index), 400 Beef, fillet of, Cendrillon, 126 Beef, fillet of, Charentière, 106 Beef, fillet of, Dumas, 238 Beef, fillet of, Lombarde, 134 Beef, filet mignon, 105; Athénienne, 171; Bayard, 64 Beef, filet mignon, Chéron, 147, 357 Beef, filet mignon, Du Barry, 267; Maréchale, 142 Beef, filet mignon, Trianon, 105 Beef, fillet of saute, Balzag, 183 Beef, goulash (stew), 321 Beef, hashed fillet of, Sam Ward, 120 Beef, larded rump of, 167 Beef, larded sirloin of, 348 Beef, larded tenderloin of, 119 Beef, larded tenderloin of, Lili, 189 Beef, larded tenderloin of, Montbasson, 119 Beef, larded tenderloin of, Sigurd, 273 Beef, larded tenderloin of, St. Martin, 154 Beef, larded tenderloin of, Vigo, 178 Beef marrow, Princess, 197 Beef, miroton of, en bordure, 360 Beef, planked sirloin steak, 22; St. Francis, 209 Beef, porterhouse, baked, 301 Beef, porterhouse steak, Bercy, 142; Jolly, 176 Beef, Rheinbraten, 354 Beef, roast, Jules Albert, 242 Beef, roast sirloin, fermière, 169; Mounet-Sully, 231 Beef, roast sirloin of, Porte Maillot, 385 Beef, roast tenderloin, Berthieu, 203; Boucicault, 300 Beef, roast tenderloin, vert pré, 216 Beef, roast top sirloin of, 349 Beef, rump of, 103 Beef, rump steak, Bercy, 326; Dickinson, 249 Beef, Salisbury steak, Stanley, 270 Beef, sirloin of, Clermont, 3 Beef, sirloin of, roasted, 331 Beef, sirloin steak, Braconière, 296 Beef, sirloin steak, broiled, Cliff House, 164 Beef, sirloin steak, Dickinson, 98 Beef, sirloin steak, marchand de vin, 42 Beef, sirloin steak, sauce Madère, 330 Beef, sirloin steak, Saxonne, 287 Beef, small sirloin steak, à la Russe, 221 Beef, small tenderloin steak, Cercle Militaire, 281 Beef, small tenderloin steak, Demidoff, 108 Beef, small tenderloin steak, Fedora, 149 Beef, small tenderloin steak, Nicholas II, 289 Beef, sour schmorrbraten, 138 Beefsteak and kidney pie, 344 Beefsteak, Bismarck, 18; Jussien, 292 Beefsteak, Provençale, 13; Tartare, 213 Beef stew, homemade, 333 Beef tenderloin, minced, à l'estragon, 53 Beef, tenderloin of, Brillat Savarin, 137 Beef tenderloin, Bristol, 374; Cardinalice, 250 Beef, tenderloin of, Cubaine, 110; Cumberland, 113 Beef, tenderloin of, Gambetta, 233 Beef, tenderloin of, larded, 328 Beef, tenderloin of, Malvina, 38 Beef, tenderloin of, Moderne, 227 Beef, tenderloin of, Parisienne, 165 Beef, tenderloin of, Voisin, 158 Beef, tenderloin steak, Bernardi, 303 Beef, tenderloin steak, broiled, 334 Beef, tenderloin steak, Florentine, 19 Beef, tenderloin steak, Marseillaise, 182 Beef, tenderloin steak, Polonaise, 116 Beef, tenderloin steak, Rachel (small), 213 Beef tongue, boiled, 29 Beef tongue, Menschikoff, 305 Beef tongue, Parisienne, 71 Beef tongue, smoked, with spinach, 144 Beef tongue, sweet-sour, 61 Beef, tournedos, Bayard, 152 Beef, tournedos, Bordelaise, 129; Café Julien, 256 Beef, tournedos, Massenet, 350; Niçoise, 139 Beef, tournedos, Porte Maillot, 199; Vaudeville, 186 Beets à la Russe, 196 Beets, boiled, 326 Beets, Californienne, 260; Frouard, 108 Beets, young, in butter, 76 Beignets souffles (pastry), 169 Benedictine jelly, 40 Bercy (garniture), 38 Bercy (sauce), 38, 326 Berliner Pfannenkuchen (pastry), 187 Berries with whipped cream, 157 Bignon (see Fish), 11 Bird's nests (pastry), 222 Biscuits, almond, 312 Biscuits, bran, 318 Biscuit glacé, apple, 385 Biscuit glacé, chocolate, 385; coffee, 385 Biscuit glacé, foundation, 385 Biscuit glacé, Kirsch, 385; mapeline, 385 Biscuit glacé, peppermint, 385; pineapple, 385 Biscuit glacé, pistache, 385; raspberries, 385 Biscuit glacé, St. Francis, 385; strawberry, 385 Biscuits, Maryland beaten, 344 Biscuits, seed, 273 Biscuits, tea, 329 Biscuit Tortoni, 90 Bisque d'écrevisses, 383 Bisque of California oysters, 9 Bisque of clams, 350 Blanc mange aux fruits, 171; aux liqueurs, 171 Blanc mange, chocolate, 171; coffee, 171 Blanc mange, corn starch, 248; with berries, 248 Blanc mange, corn starch, with Sabayon, 248 Blanc mange, corn starch, with stewed fruits, 248 Blanc mange, vanilla, 171 Black bass, Cambacérès, 373; Heydenreich, 208 Black bass, planked, 258 Black bass, Tournon, 201 Blackberry cordial (for medicinal purpose), 205 Blackberry jam, 133 Blackberry jelly, 133 Blackberry meringue, 210 Blackberry pie, 86 Blackberry roll, baked, 170 Black cake, 273 Bloater, Yarmouth, 342 Bloater, Yarmouth, in oil (hors d'oeuvre), 98 Blood pudding, 379; sauce Robert, 152 Bluefish, broiled, maître d'hôtel, 339 Buckwurst, hot (pork), 81 Boneless squab en aspic, 209 Bordelaise sauce, 334 Boston baked beans, 351 Boston brown bread, 365 Boston brown pudding, 201 Bouchettes, coffee (pastry), 170 Bouchettes, Palmyra (pastry), 207 Bouchettes (pastry), 170 Bouillabaise, Marseillaise, 370 Bouillon (consommé), 329 Boulanger (garniture), 360 Bouquet garni, 333 Bran biscuits, 318 Bran bread, 318 Bran bread, four o'clock tea, 318 Brandied cherries, 173 Brandied peaches, 173 Brandy jelly, 40 Brandy, lemon or orange, for flavoring, 224 Brandy sauce, 49 Brandy, vanilla, 205 Brazil nuts, salted (hors d'oeuvre), 135 Bread, etc. (see Classified Index) Bread and butter sandwich, 337 Bread, Boston brown, 365 Bread, bran, 318 Bread, bran, 4 o'clock tea, 318 Bread, corn, 316, 365 Bread crumbs sauce, 9; for game, 47 Bread custard pudding, 197 Bread, French, 356 Bread, Graham, 316 Bread, homemade, 356 Bread, pulled, 271 Bread, raisin, 316 Bread sauce, 9; for game, 47 Bread, spoon or mush, 315 Breakfast rolls, 353 Brioche (pastry), 317 Bristol (garniture), 374 Brook trout, boiled, Romanoff, 304 Brook trout, broiled, with bacon, 99 Brook trout, Café de Paris, 316; Cambacérès, 297 Brook trout, Meunière, 95; Miller style, 104 Brook trout, Volper, 242 Broth, fish, 212 Broth, oyster, 99 Brown Betty (pastry), 100 Brown bread pudding, baked, 289 Brown butter sauce, 336 Brown gravy sauce, 341 Brussels sprouts and chestnuts, 5 Brussels sprouts, boiled, 5 Brussels sprouts in bouillon, 32 Buckwheat cakes, 325 Buckwurst, hot, 81 Burgundy jelly (wine), 40 Burned farina soup, 115 Butter, apple, 195 Butterball duck, roasted, 344 Butterfish, sauté Meunière, 326 Butter, lobster, 383 Butter, royal (pastry), 268 Cabbage, boiled, 3 Cabbage, German style, 251 Cabbage, red, 376 Cabbage soup, Normande, 170 Cabbage, stuffed, 271 Cabinet pudding, 31 Cactus fruit with lemon, 38 Cake, almond, 96; almond cream, 96 Cake, angel, 174 Cake anise seed, 52 Cake, anisette, 221 Cake, apricot layer, 59 Cakes assorted, 344 Cake, black, 273 Cakes, buckwheat, 325 Cake, Caroline, 76 Cake, cheese, 317 Cake, chocolate layer, 59 Cake, Christmas, 273 Cake, cinnamon, 191 Cake, cocoa, 100 Cake, coffee, 317; coffee cream, 191 Cake, coffee fruit, 190 Cake, Danish apple, 303 Cake, devil, 277 Cakes, flannel, 109 Cake, French layer, 59; French sponge, 291 Cake, fruit, 336 Cake, German apple, 325; German coffee, 190 Cake, German huckleberry, 181 Cakes, griddle, war, 313 Cake, honey, 180 Cake, lady, 259 Cake, layer, 59, 367 Cake, lemon, 234 Cake, moka (Mocha), 50 Cake, Napoleon, 48 Cake, orange, 234 Cake, patience, 210 Cake, pound, 336 Cakes, rice, 109 Cake, royal, 268 Cakes, silver, 265 Cake, sponge, 76 Cake, streusel, 190 Cake, tango, 275 Cake, wedding, 293 Calf's brains au beurre noir, 73 Calf's brains, boiled, 154 Calf's brains fried, tomato sauce, 154 Calf's foot jelly, 202 Calf's head à la Française, 69 Calf's head, Poulette, 41 Calf's head, plain, boiled, 389 Calf's head, Providence, 127 Calf's head, sauce piquante, 104; vinaigrette, 59 Calf's liver and bacon, 358 Calf's liver dumplings (leberkloese), 116 Calf's liver, Lyonnaise, 235 Calf's liver, sauté, 345; sauté, Robert, 145 Calf's liver, sauté, Spanish style, 228 California marmalade, 140 California raisins, 313 California sherbet, 113 Canapé of anchovies (hors d'oeuvre), 328 Canapé of caviar (hors d'oeuvre), 321 Canapé of chicken (hors d'oeuvre), 63 Canapé Eldorado (hors d'oeuvre), 292 Canapé Hambourgeoise (hors d'oeuvre), 324 Canapé Julia (hors d'oeuvre), 54 Canapé of lobster (hors d'oeuvre), 237 Canapé Martha (hors d'oeuvre), 369 Canapé Monte Carlo (hors d'oeuvre), 387 Canapé Norway (hors d'oeuvre), 153 Canapé P. P. I. E. (hors d'oeuvre), 315 Canapé of raw beef (hors d'oeuvre), 144 Canapé of raw meat (hors d'oeuvre), 51 Canapé Regalia (hors d'oeuvre), 338 Canapé Riga (hors d'oeuvre), 347 Canapé Romanoff (hors d'oeuvre), 92 Canapé St. Francis, 72 Canapé St. Francis (hors d'oeuvre), 201 Canapé of sardines (hors d'oeuvre), 332 Canapé Thon Mariné (hors d'oeuvre), 245 Candied lemon or orange peel, 205 Cannelons à la crème, 150 Cantaloup Water ice, 1 Canteloupe and watermelon, surprise, 258 Canvas-back duck, roasted, 336 Capon, galantine of, 211 Caper sauce, 369 Capon, stuffed, Bruxelloise, 59 Capon, stuffed, St. Antoine, 4 Caramel custard, 28 Caramel ice cream, 145 Cardinal sauce, 124 Cardon à la Moelle, 358 Caroline cake, 76 Carrots in butter, 71 Carrots, Vichy, 364 Catfish, sauté, Meunière, 97 Cauliflower au gratin, 331 Cauliflower Polonaise, 338 Cauliflower, purée of, 79 Cauliflower salad, 196 Caviar, 343 Celery broth, cold, 251 Celery plain (hors d'oeuvre), 320 Celery root, field and beet salad, 378 Celery salad, Victor, 330 Celery sauce, 245 Celery stewed in cream, 332 Celery, stewed, au Madere, 345 Cèpes sauté, 371; Tyrolienne, cold, 30 Cereals (see Classified Index) Chambord (see Fish), 52 Chambord (sauce), 254 Champagne jelly, 40; fine, 40 Champagne punch, 163, 223 Champagne sauce, 232 Charlotte Russe, 107 Chartreuse jelly, 40 Cheese (see Classified Index) Cheese balls, 323 Cheese cake, 14, 317 Cheese, cottage, 146 Cheese, cream, with Bar le Duc, 387 Cheese, Olympic club, 314 Cheese, Petaluma cream, 275 Cheese, St. Francis, 188 Cheese soufflé (fromage), 95 Cheese straws, 61 Cheese toast, 309 Chéron (garniture), 357 Cherries, brandied, 173 Cherries, jellied, 205 Cherry pie, 86 Cherry preserves, 173 Cherries, spiced, 236 Cherry tartlette, 369 Chestnuts, boiled, 3 Chestnuts, boulettes, 295 Chestnut dressing, 355 Chestnuts, glacé, 38; glacé au Madere, 38 Chicken (see Classified Index) Chicken à l'Estragon, 68 Chicken à la King, 337 Chicken, Austrian fritters, 113 Chicken, baked with rice, 79 Chicken, breast of, Alexandra, 379 Chicken, breast of, en aspic, 218 Chicken, breast of, with figs, 280 Chicken, breast of, James Woods, 316 Chicken, breast of, with Virginia ham, 54 Chicken, broiled, Tyrolienne, 150 Chicken broth (consommé), 322 Chicken, cold, Isabella, 277 Chicken, coquille of, Mornay, 302 Chicken croquettes, 381 Chicken, Diva, 339 Chicken dumplings, 388 Chicken, Edward VII, 367 Chicken en cocotte, Bazar, 310 Chicken, essence of, in cup, 37 Chicken, fricassée, à l'ancienne, 184 Chicken, fried, country style, 338 Chicken, fried, Maryland, 20 Chicken, fried, Savoy, 264 Chicken, fried, Villeroi, 183 Chicken, galantine of, 211 Chicken hash, à l'Italienne, 298 Chicken hash on toast, 46 Chicken hash, Victor, 361 Chicken jelly, 206 Chicken's legs, deviled, 121; with Virginia ham, 258 Chicken, Leon X, 307 Chicken livers, sauté, forestière, 39 Chicken livers, sauté, au Madère, 372 Chicken okra soup, 365 Chicken patties, Toulouse, 134 Chicken, plain, roasted, 319 Chicken pot pie, home style, 50 Chicken salad, Victor, 3 Chicken sandwich, 334 Chicken, sauté, Alsacienne, 255; Ambassadrice, 364 Chicken, sauté, Amphitian, 138; Archiduc, 169 Chicken, sauté, au Madère, 135 Chicken, sauté, bordelaise, 371; Chasseur, 94 Chicken, sauté, D'Austin, 107 Chicken, sauté, demi-deuil, 153 Chicken, sauté, Demidoff, 124; Hongroise, 77 Chicken, sauté, Josephine, 303; Lafitte, 196 Chicken, sauté, Madeleine, 120; Marengo, 366 Chicken, sauté, Montmorency, 55; Montpensier, 122 Chicken, sauté, Parisienne, 43; Portugaise, 78 Chicken, sauté, Salonika, 63; Viennoise, 190 Chicken soup, Brésilienne, 184; Florentine, 242 Chicken soup, Fougarmont, 242; Française, 298 Chicken soup, Mulligatawny, 204; Piedmontaise, 208 Chicken soup, Portugaise, 193; San Remo, 281 Chicken, stuffed with California raisins, 313 Chicken, Tyrolienne, 86 Chicken, Valencienne, 7 Chicory, purée of, 240 Chicory salad, 322; with chapon, 155 Chocolate, 364 Chocolate Bouchettes, 170 Chocolate cream pie, 276 Chocolate drops (baisés), 277 Chocolate éclairs, 352 Chocolate ice cream, 331 Chocolate layer cake, 59, 367 Chocolate macaroons, 97 Chocolate profiterole, 20 Chocolate pudding, cold, 279 Chocolate sauce, cold, 279 Choron (sauce), 13 Chops, Badoise (pork), 215 Chowder, clam, 363; Boston style, 84 Chowder, fish, 101 Chowder, lobster, 363 Christmas cake, 273 Cider, boiled, 141 Cinnamon cake, 191 Citron preserves, 89 Clams, Bâtelière, 66 Clam broth, Chantilly (consommé), 363 Clam broth (consommé), 363 Clam chowder, 363; Boston style, 84 Clams en cocotte, Californienne, 190 Clams, Créole, 32 Clams, fried soft, Tartar, 250 Clams, little neck, on half shell, 331 Clams, scalloped, 227 Clams, soft, Newburg, 36 Clam soup, homemade, 283 Clam soup, soft, Salem, 161 Clams stuffed, 196 Clams with wine sauce, 96 Claret jelly, 40 Claret punch, 218 Clear green turtle soup, 93 Clermont (garniture), 3 Cobbler, apple, 208; apricot, 208; peach, 208; pear, 208 Cocktail, alligator pear, 136 Cocktail, crab, Crêmière, 189 Cocktail, crab, Victor, 84 Cocktail, grapefruit, 111 Cocktail, oyster, 23; sauce for, 23 Cocktail, raisin, 80 Cocoa, 366 Cocoa cake, 100 Cocoanut custard pie, 111 Cocoanut meringue pie, 111 Cocoanut pudding, 197 Cocotte en (see Eggs), 402 Codfish balls, 370 Codfish (or other white fish) boiled, 321 Codfish, boiled, Flamande, 244; Horose, 374 Codfish cakes, 107 Codfish, picked, in cream, 377 Codfish, salt, Biscayenne, 181; Nova Scotia, 83 Codfish steak, à l'Anglaise, 238 Coffee, and after dinner coffee, 320 Coffee bouchettes (pastry), 170 Coffee cake, 317; coffee cake dough, 187 Coffee cream cake, 191 Coffee custard, 101 Coffee fruit cake, 190 Coffee ice cream, 389 Cognac jelly, 40 Colache (vegetable), 272 Colbert sauce, 347 Cold beef à la mode, 206 Cold celery broth, 251 Cold pheasant pie, 199 Cole slaw (salad), 331; ravigote, 110 Compote (see Fruit, cooked), 168, 179, 186, 192 Compote with rice, 223 Consommé (see Classified Index) Consommé Ab-del-Cader, 169; Alexandria, 224 Consommé Allemande, 178; Andalouse, 171 Consommé aux éclairs, 140 Consommé aux pluches, 148 Consommé aux quenelles, 105; quenelles, Doria, 144 Consommé, Bellevue, 363 Consommé Bretonne, 22; Bohémienne, 185 Consommé (bouillon), 329 Consommé Brunoise, 368 Consommé Brunoise and vermicelli, 258 Consommé Cameroni, 201; Camino, 77; Caroline, 155 Consommé, celery and rice, 243 Consommé Célestine, 119; Charles Quint, 197 Consommé Chartreuse, 278; Châtelaine, 250 Consommé Chevalièr, 215 Consommé, (Chicken broth), 322 Consommé chiffonade, 124 Consommé cialdini, 348 Consommé (clam broth), 363; (Chantilly), 363 Consommé Colbert, 57, 246 Consommé, crème de volaille, 14 Consommé Créole, 181 Consommé, Croute au pot, 126 Consommé D'Artagnan, 12; Daumont, 107 Consommé de la mariée, 16 Consommé Diable, 136; Diane, 311; Ditalini, 371 Consommé Doria, 360; Du Barry, 71 Consommé Favorite, 7; Federal, 260; Fermière, 236 Consommé Fleury, 380; Florentine, 53, 192 Consommé Frascati, 292; Garibaldi, 207; Georgia, 290 Consommé, gumbo strained, in cups, 59 Consommé Impératrice, 18; Inauguration, 220 Consommé Irma, 174 Consommé Italian paste, 248 Consommé Japonnaise, 158; Julienne, 4; Leopold, 307 Consommé Madrilène, 387; Magadore, 183 Consommé Marchand, 160 Consommé Marie Louise, 189; Massenet, 379 Consommé Medina, 287 Consommé Monaco, 232; Monte Cristo, 218 Consommé Montesquieu, 241 Consommé Napier, 269; National, 285 Consommé Nelson, 302; Niçoise, 194 Consommé with noodles, 295 Consommé Oriental, 234; Orleans, 378 Consommé, oyster broth, 99 Consommé Palestine, 203 Consommé parfait, 24, 97 Consommé paysanne, 230 Consommé Pemartin, 297; Perles de Nizam, 146 Consommé, plain, 319 Consommé Portugaise, 264 Consommé Printanier, 121 Consommé Profiteroles, 150; Rachel, 49 Consommé Ravioli, 134; Rothschild, 228; Rivoli, 375 Consommé Royal, 349; Royal, with carrots, 129 Consommé Royal, green, 280; Royal, red, 280 Consommé Russe, 117 Consommé sago, 333 Consommé Sarah Bernhardt, 142 Consommé Scotch, 11 Consommé Sévigné, 359, 109 Consommé Sicilienne, 213; Soubise, 113 Consommé stuffed cabbage, 271 Consommé Talleyrand, 209 Consommé tapioca, 337; with écrevisse butter, 253 Consommé Théodora, 111; Tosca, 138 Consommé Trianon, 211, 280 Consommé Turbigo, 165; Valencienne, 131 Consommé Vanderbilt, 222; Venitienne, 152 Consommé vermicelli, 41 Consommé Vivieurs, 128; Xavier, 178 Cookies, homemade, 33 Cooper soup, 145 Corn à la Marie, 259 Corn bread, 316, 365 Corn bread, Maryland, 339 Corn (canned), stewed, 106 Corn fritters, 375; (canned), 264 Corn fritters, Susan Jones, 274 Corn, green, 163 Corn, hulled, 336 Corn muffins, 361 Corn oysters, 270 Corn pone, Southern, 144 Corn, pudding, 315 Corn sauté in butter, 192 Corn meal pudding, 43 Corn starch, blanc mange, 248; with berries, 248 Corn starch, blanc mange, with Sabayon, 248 Corn starch, blanc mange, with stewed fruits, 248 Corn starch food (for invalids), 248 Corn starch pudding, 188 Cornet à la crème (pastry), 150 Cosmopolitan salad, 230 Cottage cheese, 146 Cottage pudding, 201; cottage pudding, apple, 201 Coupe Oriental (see Ices, etc.), 16 Coupe St. Jacques, 7 Coupe Victor (see Ices, etc.), 298 Court Bouillon (see Fish), 58 Crab, à la Louise, 82 Crab, boiled, 347 Crab cocktail, Crêmière, 189; Victor, 84 Crab, curried, 98 Crab, deviled, 30; deviled in shell, 108 Crab en brochette, 97 Crab gumbo soup, 212 Crab legs, Josephine, 126 Crab legs, stock (hors d'oeuvre), 156 Crab meat au beurre noisette, 347 Crab meat au gratin, 82 Crab meat, Belle Helene, 83 Crab meat in chafing dish, 82 Crab meat in cream, 388 Crab meat, Gourmet, 82; Monza, 388; Suzette, 82 Crab or oyster poulette, 82 Crab Portola, 104 Crab, Ravigote, cold, 130 Crab salad, 48; Louis, 128 Crab apple marmalade and jelly, 172 Cranberry jelly, 172 Cranberry sauce, 274 Cranberry water ice, 299 Crayfish butter (ecrevisse), 383 Cream of almond sandwich, 100 Cream of artichokes, 166 Cream of asparagus, Favori, 308 Cream of asparagus (soup), 354 Cream of bananas (soup), 65 Cream of cauliflower, 325 Cream of celery, 328 Cream of celery, Kalamazoo, 39 Cream of chicken, 335 Cream of corn and onions, 273 Cream of endives, 364 Cream of farina, 67 Cream of farina lié, 266 Cream of flageolets, 216 Cream, fried (pastry), 71 Cream fritters, 159 Cream of green corn, 69, 157 Cream of lettuce soup, 62 Cream of lima beans, 51 Cream of parsnips I, 120 Cream of parsnips II, 172 Cream, pastry, 352 Cream of peas, 305; Suzon, 305 Cream of peas, St. Germain, 305 Cream of potatoes, 334 Cream puffs, 352 Cream of rice, 386 Cream sauce, 322 Cream sauce (pastry), 24 Cream soups (see Classified Index) Cream soup à l'Algérienne, 147 Cream soup, Chicken à la Reine, 375 Cream soup, Chicken Hortense, 92 Cream soup, frog legs, 56 Cream of summer squash, 300 Cream of watercress (soup), 214 Crème Bagration (soup), 139 Crème Cardinal (soup), 149 Crème Congolaise, 153 Crème Countess (soup), 182 Crème de volaille (consommé), 14 Crème maintenon (soup), 18 Crème Parisienne (soup), 104 Crème, Reine Mogador, 97 Créole sandwich, 100 Créole sauce, 371 Crêpes Suzette (pastry), 294 Crescents, puff paste (see Bread), 341 Croquettes, chicken, 381; ham, 241 Croquettes Livannienne (hors d'oeuvre), 6 Croquettes, lobster, 381 Croquettes, meat, 301 Croquettes, rice, 223, 374 Croquettes, sweetbreads, 381 Croquettes, Virginia ham, 241 Croustades, 55 Croustades Cancalaise (hors d'oeuvre), 380 Croustades, Financière, 62 Croustades, Laquipierre, 70 Croute à l'Ananas (pastry), 215 Croute aux fruits (fruit crust), 215 Croute au pot (consommé), 126 Croute Bretonne, soup, 190 Croûtons, Diable (for soup), 128 Croûtons Parmesanne, 135 Crullers, 187 Crusts with apples, 287; peaches, 286; pears, 287 Cucumber salad, 9 Cucumbers, stuffed, 113 Cucumbers on toast, 301 Cucumber sweet pickles, ripe, 288 Cumberland style (with braised beef), 362 Curry sauce, 377 Culemo salad, sliced, 228 Cup custard, 26 Currant jelly, 167 Currant pie, and English currant pie, 86 Custard, caramel, 28 Custard, boiled, 206 Custard, coffee, 101 Custard, cup, 26 Custard, vanilla, with meringue, 206 Dandelion salad, 103; German style, 103 Danish apple cake, 303 Dariole Duchesse (pastry), 257 Dartois Chantilly (pastry), 114 De Goncourt (garniture), 368 Devil cake, 277 Devil sauce, 121 Deviled crab, 30; in shell, 108 Deviled ham, 269 Diplomate pudding, 78; glacé, 85 Diplomate sauce, 154 Ditalini à la Royal (soup), 272 Diva (see Chicken), 339 Doughnuts, 187 Dressings (see Salad dressings) Dressing, chestnut, 355 Dressing for chicken, turkey, pig, etc., 355 Dressing, Moscovite (fish), 262 Dressing, salad, 314 Ducale (garniture), 54 Duck, breast of (tame), 117; Virginia style, 117 Duck, roast Muscovy (tame), 282 Ducks, tame (see Classified Index) Duckling, roast tame, 335 Dumplings, fish, 42 Dumpling, flour, 336 Dumplings for stews, pot-pies, etc., 283 D'Uxelles, 10 Easter kid, roasted, 56 Eau de vie de Dantzig (see Ices, etc.), 144 Éclairs, pistache, 362 Écrevisse butter (crayfish), 383 Écrevisses en buisson, 333 Écrevisses, Georgette, 306 Écrevisses, Lafayette, 157 Écrevisses mayonnaise, 357 Écrevisses, mousse de, 220 Écrevisse salad, gourmet, 351 Écrevisse sauce, 220 Écrevisses, Voltaire, 306 Eels, fried, sauce rémoulade, 280 Eels, Marinière, 252 Eels, smoked, 45 Eggs (see Classified Index) Eggs, Agostini (poached), 165 Eggs à l'Aurore (mollet), 306 Eggs à la Reine (poached), 60 Eggs à la Russe, 29 Eggs à la tripe, 43 Eggs, Amiral (shirred), 177 Eggs, with anchovies (scrambled), 357 Eggs, Andalouse (poached), 300 Eggs Antoine (shirred), 171 Eggs, Argenteuil (poached), 298 Eggs, Argenteuil (shirred), 162 Eggs, aromatic (poached), 362 Eggs with asparagus tips (scrambled), 366 Eggs Auben (mollet), 260 Eggs au beurre noir (shirred), 335 Eggs au fondu (poached), 166 Eggs, bacon and, 331 Eggs with bacon (scrambled), 37 Eggs, Bagration, 46 Eggs, Balti (poached), 241 Eggs with bananas (shirred), 149 Eggs, Bar le Duc (poached), 212 Eggs, Basque, 179 Eggs, Beaujolais (poached), 6 Eggs, Belley (scrambled), 281 Eggs, Belmont, 160 Eggs, Benedict (poached), 34 Eggs, Bennett, 285 Eggs, Benoit (poached), 253 Eggs, Bercy (shirred), 352 Eggs, Bernadotte (poached), 255 Eggs, Biarritz, 153 Eggs, Bienvenue (shirred), 204 Eggs, Blanchard (poached), 172 Eggs, Bombay (poached), 176 Eggs, Bonne femme, 296 Eggs, Bordelaise, 62; Bordelaise (mollet), 236 Eggs Boremis (en cocotte), 366 Eggs, Boston style (poached), 297 Eggs, Brésilienne (poached), 42 Eggs, Brunswick (shirred), 289 Eggs, Buckingham, 240 Eggs, Bullitt (scrambled), 293 Eggs, Canada, 252 Eggs, Carême (shirred), 81 Eggs, Caroli (shirred), 258 Eggs, Caroline (scrambled), 194 Eggs, Castro, 290 Eggs, with celery (cold), 229 Eggs, Céléstine (poached), 183 Eggs, Chambery (poached), 266 Eggs, Chambord (poached), 254 Eggs, Châteaubriand (poached), 127 Eggs with cheese (scrambled), 169 Eggs with cheese, Swiss, (scrambled), 193 Eggs, with chives (fried) 152; (scrambled), 90 Eggs, Chipolata (shirred), 24 Eggs with clams, Créole (poached), 32 Eggs, Colbert (poached), 168 Eggs, Colonel (poached), 58 Eggs, Columbus (poached), 150 Eggs Commodore (en cocotte), 120 Eggs, Conté (shirred), 302 Eggs Coquelicot (en cocotte), 368 Eggs, Coquelin, 104 Eggs, Crossy (poached), 95 Eggs, Cream sauce (mollet), 227 Eggs, Créole (poached), 192 Eggs, Créole (shirred), 371 Eggs, Danoise (cold), 158 Eggs, d'Artois (poached), 118 Eggs, Dauphine (poached), 273 Eggs, De Lesseps (shirred), 249 Eggs Derby (poached), 277 Eggs Diane (poached), 378 Eggs, Don Juan, 250 Eggs d'Orleans (poached), 233 Eggs Du Barry (en cocotte), 79 Eggs D'Uxelles (en cocotte), 156 Eggs, Epicurienne (shirred), 109 Eggs, Fedora, 155 Eggs Florentine (mollet), 242 Eggs, Florentine (poached), 264 Eggs with fine herbs (scrambled), 380 Eggs, fried, 322 Eggs Gambetta (poached), 13 Eggs, Gastronome, 73 Eggs Germaine (poached), 262 Eggs Gourmet (poached), 117, 201 Eggs, Grazienna, 256 Eggs, ham and, 322 Eggs with ham (scrambled), 332 Eggs, hard boiled, vinaigrette (hors d'oeuvre), 310 Eggs, Havemeyer (scrambled), 198 Eggs Henry IV (poached), 351 Eggs Hongroise (poached), 145 Eggs, Imperial (shirred), 276 Eggs Indienne (poached), 377 Eggs, Infante (fried), 243 Eggs Isabella (poached), 275 Eggs Italienne (en cocotte), 361 Eggs, Jockey Club (shirred), 261 Eggs Lackmée (poached), 38 Eggs, Lenox, 246 Eggs with lobster (scrambled), 267 Eggs, Lorraine (shirred), 106 Eggs, Lucullus (scrambled), 211 Eggs, Magda (scrambled), 303 Eggs Malakoff (poached), 124 Eggs Maltaise (poached), 69 Eggs Marigny (en cocotte), 348 Eggs Marlborough (poached), 208 Eggs, Marseillaise (scrambled), 147 Eggs Martha (poached), 57 Eggs, Mauresque (scrambled), 237 Eggs, Mayence (scrambled), 213 Eggs, McKenzie, 301 Eggs, Mery, 21 Eggs, Metternich (shirred), 309 Eggs, Mexicaine (poached), 282 Eggs, Meyerbeer, 244; (shirred), 65 Eggs, Ministerielle (shirred), 383 Eggs, Mireabeau, 12 Eggs Mirabel (poached), 138 Eggs Molière (mollet), 267 Eggs, Monaco (shirred), 159 Eggs, Montebello, 230 Eggs, Mornay (shirred), 5 Eggs with Morocquaine (scrambled), 350 Eggs with morilles (scrambled), 22 Eggs, Moscow, 202 Eggs Mounet-Sully (poached), 63 Eggs, Nantaise (scrambled), 269 Eggs, Niçoise (shirred), 216 Eggs, Nantaise (poached), 304 Eggs, Norwegian (scrambled), 286 Eggs, in oil (fried), 29 Eggs, Opéra (shirred), 248 Eggs Oriental (poached), 1 Eggs, Oudinot, 20, 175 Eggs with parsley (shirred), 38 Eggs Patti (poached), 224 Eggs Paulus (poached), 107 Eggs with peppers (shirred), 197 Eggs Périgordine (poached), 220 Eggs Persanne (poached), 387 Eggs Piedmontaise (poached), 222 Eggs plain (en cocotte), 115 Eggs, Pluche (scrambled), 223 Eggs, poached, 324 Eggs, poached, à l'Estragon (cold), 181 Eggs poached, with clams, Créole, 32 Eggs, poached, mayonnaise (cold), 326 Eggs, Pocahontas (scrambled), 83 Eggs Porto Rico (en cocotte), 142 Eggs Presidential (poached), 149 Eggs Princesse (poached), 77 Eggs, Raspail (scrambled), 105 Eggs Renaissance (en cocotte), 70 Eggs Ribeaucourt (en cocotte), 305 Eggs, Riche (cold), 245 Eggs Rothschild (poached), 52 Eggs St. Catherine, 209 Eggs, St. George, 100 Eggs St. Laurent (poached), 94 Eggs St. Pierre (poached), 139 Egg salad, 268; Egg salad dressing, 386 Egg salad (hors d'oeuvre), 268 Eggs, with salt pork (fried), 257 Eggs Sans Gêne (poached), 353 Eggs, Sarah Bernhardt, 67; (scrambled), 295 Egg sauce, 322 Eggs scrambled, 321; Turbico, 15 Eggs shirred, 333 Eggs with smoked beef (scrambled), 321 Eggs with smoked salmon (scrambled), 216 Eggs, stuffed with anchovies (cold), 193 Eggs, stuffed, with crab meat (hors d'oeuvre), 349 Eggs, stuffed, Epicure (hors d'oeuvre), 270 Eggs, stuffed (hors d'oeuvre), 343 Eggs, stuffed, Nantua (hors d'oeuvre), 354 Eggs, Suzette, 221 Eggs Taft (poached), 292 Eggs Talleyrand (poached), 56, 98 Eggs, Texas clover (scrambled), 93 Eggs, Tivoli (poached), 360 Eggs with tomatoes (scrambled), 249 Eggs Troubadour (poached), 44 Eggs with truffles (scrambled), 71 Eggs, Turque (shirred), 121 Eggs Valentine (en cocotte), 111 Eggs Vanderbilt (poached), 148 Eggs Velour (poached), 294 Eggs, Venetian in chafing dish, 92 Eggs Vilna (poached), 228 Eggs, Virginia ham and, 103 Eggs Virginia (poached), 103 Eggs Voltaire (en cocotte), 92 Eggs Zingara (poached), 389 Eggs Zurlo (poached), 307 Eggs Waterloo (poached), 141 Egg plant, broiled, 163; fried, 345 Egg plant, in casserole, 264 Egg plant, Sicilienne, 258 Egg plant, stuffed, 261 Egg nog, frozen, 110 Endive sala, 361 Endive with beets salad, 239 English chuck steak (lamb) maître d'hôtel, 114 English gooseberry pie, 86 English grape pie, 86 English huckleberry pie, 86 English rhubarb pie, 86 English rice pudding, 115 English walnuts, salted (hors d'oeuvre), 386 Escarole salad, 322 Estragon sauce, tarragon, 106 Fancy Ices (see Classified Index) Farina, boiled in milk, 194 Farina pudding, 43 Farina soup, Francis Joseph, 123 Fidgi (sauce), 136 Field salad, 324 Figaro sauce, 231; (cold), 231 Figs, fresh, in cream, 327 Fig jam, 205 Figs Roma, 318 Figs, sliced, with cream, 158 Filet mignon (see Classified Index, beef) Filet mignon, Monegasque, 294 Filling, lemon butter, 234; orange butter, 234 Financière (garniture), 62 Fine champagne jelly, 40 Finnan haddie, broiled, 386 Finnan haddie in cream, 326 Fish (see Classified Index) Fish, Admiral, 31 Fish broth, 212; with whipped cream, 256 Fish chowder, 101 Fish, cold, Michels, 186 Fish dumplings, 42 Fish, fillet of, au gratin, Italian, 193 Fish salad, Ravigote (hors d'oeuvre), 364 Flageolets au cerfeuil, 162 Flageolet beans, 386 Flamande sauce, 244 Flannel cakes, 109 Fleurette sauce, 330 Fleurons, 357 Floating Island, 2 Florentine (garniture), 19 Flounder, aiguillettes of, Rouchefoult, 175 Flounder, fillet of, Café Riche, 386 Flounder, fillet of, Cansale, 38 Flounder, fillet of, Chevreuse, 364 Flounder, fillet of, Chilienne, 261 Flounder, fillet of, Circassienne, 139 Flounder, fillet of, Meissonier, 7 Flounder, fillet of, Norvegienne, 300 Flounder, fillet of, Piombino, 166 Flounder, fillet of, Pompadour, 123 Flounder, fillet of, St. Avertin, 203 Flounder, paupiette of, St. Avertin, 203 Flour, dumpling, 336 Foie gras, terrine de, à la gelée, 359 Foie gras, terrine de, en aspic, 202, 216 Fonds d'artichauts, Du Barry (cold), 234 Force and cream, 324, 334 Forcemeat, tongue and truffles, 79 Forestière sauce, 349 Four o'clock tea, bran bread, 318 Fowl, boiled, 322; celery sauce, 245 Frankfort pudding, 112 Frankfurter sausages, imported, 243 French bread, 356 French layer cake, 59 French pastry, 44 French salad dressing, 320 French sponge cake (Génoise lègere), 291 Fricadellen (balls of cooked meat), 136 Fried cream (pastry), 71 Fritters (canned corn), 263 Fritters, corn, 375; Susan Jones, 274 Fritters cream, 159 Fritters, surprise, 212 Frogs' legs, Dilloise, 176 Frogs' legs, fried, Espagnole, 214 Frogs' legs, Greenway, 149, 267 Frogs' legs, Jerusalem, 51 Frogs' legs, Marinière, 23 Frogs' legs, sauté à sec, 323, 385 Frosting or icing, 352 Frozen egg nog, 110 Frozen loganberry juice, 317 Fruit (see Classified Index) Fruit cake, 336; white, 57 Fruit, cooked (see Classified Index) Fruit crust, 215 Fruits dried, stewed, 253 Fruits glacé, 224 Fruit jelly (wine), 40 Fruit salad, au kirsch, 34; au marasquin, 34 Fruit salad, Chantilly, 34 Fruit salad glacé, 109 Fruits, sliced, with whipped cream, 156 Galantine of capon; of chicken; of squab, 211 Game (see Classified Index) Game, purée of, 52; for garnishing, 52 Garnitures for entrees, etc. (see Classified Index) Gelée (meat jelly), 359 Gems, wheat bran, 318 Génoise lègere (pastry), 291 Génoise sauce, 327 German almond strips, 180 German apple cake, 325 German carrot soup, 262 German coffee cake, 190 German huckleberry cake, 181 German lentil soup, 89 German pancake, 381 Germea (cereal), 350 Giblet sauce, 74 Giblet soup à l'Anglaise, 323 Ginger bread, 297 Ginger snaps, 137 Glacé fruit, 224 Gnocchis à la Romaine, 182; au gratin, 182 Golden buck, 63 Golfin sauce, 377 Goosebreast, smoked (hors d'oeuvre), 44 Goose liver sauté, 364; aux truffles, 364 Goose, stuffed, with chestnuts, 18 Gooseberry compote, 186 Gooseberry jam, 236 Gooseberry pie, 86 Goulash, Hungarian (stew), 321 Graham bread, 316 Grape jelly, 236 Grape juice, sweet, 289 Grapefruit, à l'Anisette, 99; à la Rose, 116 Grapefruit, Cardinal, 199 Grapefruit with cherries, 344 Grapefruit with chestnut, 30 Grapefruit cocktail, 109 Grapefruit coupe, 129 Grapefruit en suprême, 367; with kirsch, 106 Grapefruit marmalade, 101 Grape-nuts (cereal), 342 Green coloring (vert d'epinards), 44 Green gage plums, preserved, 173 Green Hollandaise sauce, 44 Griddle cakes, war, 313 Gugelhoff, American (pastry), 291 Gumbo filé, Louisiana, 372 Gumbo strained, in cups (consommé), 59 Halibut, Boitel, 189 Halibut, broiled, Alcide, 144; maître d'hôtel, 333 Halibut, fillet of, Bristol, 125 Halibut, fillet of, Cubaine, 234 Halibut, fillet of, Lilloise, 152 Halibut, fillet of, Mornay, 373 Halibut, fillet of, Pondicherry, 295 Halibut, fillet of, Venitienne, 148 Halibut, Metternich, 301; Richmond, 121 Halibut, scalloped, with cheese, 106 Ham, boiled, Leonard, 79 Ham croquettes, 241 Ham, deviled, 269 Ham and eggs, 322 Ham, fried, 322 Ham, pickled, 376 Ham and spinach, boiled, 103 Ham, sugar cured, glacé, 247 Ham, Virginia, broiled, 134 Ham, Virginia, croquettes, 241 Ham, Virginia, glacé, 232 Hamburg steak, 335 Hangtown fry, 64 Hard sauce, 49 Hare, saddle of, sour cream sauce, 90 Hare soup, Uncle Sam, 294 Hare stew (hasenpfeffer), 12 Haricot of mutton (stew), 44 Hasenpfeffer (hare stew), 12 Hash, corned beef, 91 Hash, chicken, à l'Italienne, 298 Hash, chicken, on toast, 46 Hash, chicken, Victor, 361 Hash, turkey, on toast, 356 Hazlenut ice cream, 8 Hazlenut macaroons, 290 Hearts of Palm, Victor, 317 Herring, fillet of, Mariné (hors d'oeuvre), 53 Herring, fresh, à l'Egyptienne, 310 Herring, kippered, broiled, 81 Herring, Livonienne (hors d'oeuvre), 305 Herring salad, 221; Moscovite, 262 Herring salad (hors d'oeuvre), 221 Hollandaise sauce, 319 Homemade apple pudding, 80 Homemade bread, 356 Homemade cookies, 33 Hominy (cereal), 321 Hominy, fried, 323 Honey cake, 180 Horose sauce, 374 Hors d'oeuvres (see Classified Index) Hors d'oeuvres variés, 343 Horseradish, en bouillon (sauce), 329 Horseradish, in cream (sauce), 329 Horseradish sauce, cold, English style, 329 Hubbard squash, baked, 362 Huckleberry roll, baked, 170 Hungarian goulash (stew), 311, 321 Hussarde sauce, 171 Hungarian soup, 301 Ice cream, Alhambra, 308 Ice cream, banana, 8 Ice cream, caramel, 145 Ice cream, coffee, 389 Ice cream, chocolate, 331 Ice cream, fancy, 332 Ice cream, hazlenut, 8 Ice cream, loganberry, 315 Ice cream, Neapolitan, 95 Ice cream, peach, 8 Ice cream, Philadelphia, 323 Ice cream, pineapple, 8 Ice cream, pistache, 377 Ice cream, raspberry, 8 Ice cream, Romaine, 309 Ice cream, strawberry, 340 Ice cream, vanilla, 320 Ices (see Classified Index) Icing or frosting, 352 Icing, pistache, 362 Icing, royal, 161, 293 Imperial pancake, 117 Imperial salad, 188 Indian canapé (hors d'oeuvre), 88 Indian soy sauce, 255 International (garniture), 389 Irish lamb stew, 328 Irish stew, spring lamb with dumplings, 283 Italian meringue, 177 Italian salad, 14 Italian paste (consommé), 248 Italienne sauce, 361 Italian wine sauce (pastry), 279 Jam, blackberry, 133 Jam, fig, 205 Jam, gooseberry, 236 Jam, loganberry, 133; raspberry, 133 Jellied cherries, 205 Jelly, anisette (wine), 40 Jelly, apple, 133 Jelly, Benedictine, 40 Jelly, blackberry, 133 Jelly, brandy, 40 Jelly, Burgundy (wine), 40 Jelly, champagne, 40; fine champagne, 40 Jelly, chartreuse, 40 Jelly, chicken, 206 Jelly, claret, 40 Jelly, cognac, 40 Jelly, cranberry, 172 Jelly, currant, 167 Jelly, fruit (wine), 40 Jelly, grape, 236 Jelly, kirsch, 40 Jelly, maraschino, 40 Jelly, meat, 359 Jelly, Moselle, 40 Jelly, port wine, 40 Jelly, quince, 89 Jellies recipes (suggestions), 131 Jelly, Rhine wine, 40 Jelly roll, 151 Jelly à la Russe (wine), 40 Jelly, sherry, 40 Jelly, wine with apricots, 270 Jelly, wine, 40; with berries, 270 Jelly, wine, with peaches, 270 Jelly, wine, with whipped cream, 247 Jerusalem artichokes in cream, 249 Jets de Houblons (vegetable), 350 Julienne, 19 Kalte schale (beverage), 273 Kalter Aufschnitt, 204 Kentucky sauce, 253 Kid, Easter, roasted, 56 Kieler sprotten (hors d'oeuvre), 101 Kingfish, Argentine, 221; Meunière, 375; Ubsala, 182 Kippered herring, broiled, 81 Kirsch jelly, 40 Kisses (pastry), 161 Knickerbocker salad, 130 Koenigsberger Klobs, 137 Kohl rabi baked, 260 Lady cake, 259 Lady fingers, 344 Lallah Rookh (see Ices, etc.), 103 Lamb (see Classified Index) Lamb, baby, steak, horticulture, 88 Lamb broth à la Grecque, 127 Lamb broth à la Reine, 226 Lamb broth, Olympic Club, 164 Lamb chops with bacon, 325 Lamb chops, Beaugeney, 292 Lamb chops, Beau-sejour, 291 Lamb chops, Bignon, 297; Bradford, 155 Lamb chops, breaded, 349; Reformé, 127 Lamb chops, Charcutière, 67 Lamb chops, English, tavern, 58 Lamb chops, English, XX Century Club, 362 Lamb chuck steak, English, maître d'hôtel, 114 Lamb chops, Maison d'Or, 206 Lamb chops, Maréchal, 6; Robinson, 192 Lamb chops, sauce Soubise, 102 Lamb chops, sauté aux cèpes, 357 Lamb chops, sauté aux fines herbes, 262 Lamb chops, Victor Hugo, 62 Lamb curried, with rice, 15 Lamb cutlets in papers, 91 Lamb hash, 322; J. A. Britton, 316 Lamb hash, with peppers, 139 Lamb hash, Sam Ward, 260 Lamb kidneys, en brochette, with bacon, 231 Lamb kidneys en Pilaff, 312 Lamb kidney stew, 356 Lamb, leg of, Boulangère, 24 Lamb loin chops, fried, 284 Lamb loin chops, Jardinière, 131 Lamb, leg of, Renaissance, 141 Lamb, navarin of, printanier (stew), 353 Lamb, noisettes, 54; Ducale, 265; Montpensier, 197 Lamb, rack of, 87; jardinière, 87 Lamb, rack of, Montjo, 130 Lamb saddle, Carnot, 136 Lamb saddle, International, 389 Lamb saddle, jardinière, 217 Lamb saddle, Souvaroff, 174 Lamb, shoulder of, in baker's oven, 146 Lamb steak, 38 Lamb steak, Bercy, 38 Lamb stew, Irish, 328 Lamb tenderloin, Thomas, 386 Lamb trotters, Poulette, 350 Langues de chat (pastry), 179 Layer cake, 59, 367 Leberkloese (calf's liver dumplings), 116 Lemon butter filling, 234 Lemon cake, 234 Lemon custard pie, 111 Lemon Darioles (pastry), 240 Lemon meringue pie, 111 Lemon or orange brandy for flavoring, 224 Lemon or orange peel, candied, 205 Lemon pie, special, 111, 312 Lemon sauce (pastry), 87 Lemon water ice, 1 Lemonade, 222 Lentils, 33 Lentil salad, 33 Lettuce, boiled, 35 Lettuce braisé, 385 Lettuce salad, 323 Lettuce and tomato salad, 83 Lillian Russell (see Ices, etc.) Lima beans, 16 Lima beans au paprika, 250 Lima beans, curried, 6 Lima beans, purée of, 39 Lima beans with shallots, 284 Limes, to preserve, 204 Lobster with anchovies salad, 2 Lobster baked, Cardinal, 284; Lincoln, 185 Lobster, Becker, 198 Lobster broiled, 382 Lobster butter, 383 Lobster chowder, 363 Lobster corals, 80 Lobster en court bouillon, 246 Lobster croquettes, 381 Lobster Newburg, 334 Lobster salad, 2 Lobster sauce, 274 Lobster stuffed, 5 Lobster, Thermidor, 22 Loganberry jam, 133 Loganberry juice, frozen, 317 Loganberry ice cream, 315 Loganberry roll, baked, 170 Loin pork, baker's oven style, 75 Loin pork, roasted, 319 Lunch rolls, 358 Lyon sausage (hors d'oeuvre), 330, 343 Macaronade Célestine (pastry), 206 Macaroni, Caruso, 254 Macaroni in cream, 376 Macaroni soup with leeks, 261 Macaroons, 344 Macaroons, chocolate, 97; fancy, 346; hazlenut, 290 Macédoine (vegetable), 77 Macédoine water ice, 6 Mackerel, broiled, anchovy butter, 239 Mackerel, salted, boiled, 328 Madère, sauce, 330 Maître d'hôtel sauce, 324 Mallard duck, roasted, 327 Malta vita (cereal), 343 Malvina (garniture), 38 Maraschino jelly, 40 Maraschino sauce for iced pudding, 80 Marinière sauce, 64 Marinite herring (hors d'oeuvre), 345 Marmalade, apricot, 172; peach, 172 Marmalade, California, 140 Marmalade and jelly, crabapple, 172 Maryland beaten biscuits, 344 Maryland corn bread, 339 Matjes herring Krasnapolsky (hors d'oeuvre), 217 Matelote of fish, 69; sauce for, 69 Maximilienne sauce, 267 Mayonnaise sauce, 325 Meat croquettes, 301 Meringue (for baked Alaska), 84 Meringue à la crème chantilly, 359 Meringue glacée à la chantilly, 348 Meringue glacée au chocolate, 18 Meringue, Italian, 177 Meringue paste for pie, 111 Meringue, peach, 210; raspberry, 210; strawberry, 210 Meringued peaches, 70 Meringue shells, 320 Merry widow cocktail (hors d'oeuvre), 299 Meunière, sauce, 375 Mignonnette sauce, 355 Milk toast, 327 Millionaire punch, 141 Mince meat, 350; canned, 290 Mince pie, 350 Mint sauce, 373 Mint wafers, 307 Mirlitons (pastry), 250; au rhum, 259 Mixed grill, 26 Mocha (see Moka), 50 Mock turtle soup, 46 Moka cake, 50 Moka (Mocha) filling, 50 Mollet (see Eggs) Montebello (see Fish), 17 Montebello sauce, 230 Montmorency pudding, 300 Mornay sauce, 373 Mortadella (hors d'oeuvre), 249, 307 Moscovite dressing (fish), 262 Moselle jelly, 40 Mousse au café (see Ices, etc.), 152 Mousse au chocolate (see Ices, etc.), 152 Mousseline sauce, 331 Muffins, corn, 361 Muffins, popover, 212 Mushrooms, fresh, broiled, 330 Mushrooms, fresh, purée of, 293 Mushrooms, fresh, sauté in butter, 52 Mushrooms, fresh, stuffed, 10 Mussels, Marinière, 64 Mustard sauce, 211, 358 Mutton (see Classified Index) Mutton chops, Argenteuil, 233 Mutton chops, Bignon, 297 Mutton chops, braised, 128 Mutton chops, Daumont, 55 Mutton chops, English, Kentucky sauce, 253 Mutton chops, English, Tavern, 58 Mutton chops, English, XX Century Club, 146 Mutton chops, grilled, 354 Mutton chops, Maison d'Or, 207 Mutton chops, Robinson, 48; Signora, 70 Mutton, haricot of (stew), 44 Mutton, leg, boiled, caper sauce, 369 Mutton, leg, Bretonne, 69 Mutton, leg of, à la Busse, 52 Mutton, leg, Choiseul, 118; Clamart, 83 Mutton, leg, Mexicaine, 241 Mutton, leg, Réforme, 60 Mutton, leg, roasted, 26 Mutton, loin, Charcutière, 375 Mutton rack, roasted, 105 Mutton saddle, roasted, 94 Mutton shoulder, Budapest, 304 Mutton soup, Kitchener, 263 Napoleon cake, 48 Nasturtion seeds, pickled, 287 Navarin of lamb, printanier (stew), 353 Neapolitan ice cream, 95 Neapolitan sandwich (see Ices, etc.), 139 Nectarine compote, 179 Nesselrode pudding, 65 Newburg sauce, 36 New England boiled dinner, 12 Noodles, 20; Polonaise, 57 Noisettes of lamb, 54 Nonpareil sauce, 240 Normandie water ice, 6 Oatmeal, 319 Okra and tomatoes, sauté, 162 Olive and anchovy salad (hors d'oeuvre), 252 Olives, ripe, with garlic and oil (hors d'oeuvre), 113 Olives, ripe (hors d'oeuvre), 320 Olive sandwich, 100 Olive sauce, 121 Olives, stuffed, 139 Ombrelle d'Ostende, 168 Omelets (see Classified Index) Omelet Argentine, 185 Omelet, Bayonnaise, 271 Omelet, Célestine, 263 Omelet with cèpes, 130 Omelet, Cherbourg, 308 Omelet with chives, 243 Omelet au cognac, 120 Omelet au confiture, 370 Omelet du Czar, 328, 376 Omelet with egg plant, 164 Omelet fines herbes, 102 Omelet with ham, 369 Omelet Impératrice, 247 Omelet with jelly, 333 Omelet with kidneys, 87 Omelet, Levy, 231 Omelet, Lorraine, 374 Omelet, Louis XIV, 39 Omelet, Meissonier, 215 Omelet with onions, 139 Omelet with oysters, 2 Omelet with parsley, 156 Omelet with peas, 287 Omelet, plain and for sweet dessert, 320 Omelet, potato, 71 Omelet with potatoes, 179 Omelet, Robespierre, 93 Omelet, Schofield, 101 Omelet with soft clams, 9, 36 Omelet with soft clams, Newberg, 36 Omelette soufflée, 37, 68 Omelet, Spanish, 66 Omelet with strawberries, 320 Omelet en surprise, 68 Omelette Suzanne, 61 Omelet, sweet, plain, 320 Omelet with Virginia ham and peppers, 59 Omelet, Vogeleier, 16 Onion au gratin soup, 61, 342 Onions, fried, 371 Onions, glacees, 52 Onions, Hongroise, 85 Onions, purée of, Soubise, 91 Onions, stewed, 269 Onions, stuffed, with cabbage, 3 Onion and tomato soup, 296 Onions, pickled, 288 Orange baskets (see Ices, etc.), 213 Orange butter filling, 234 Orange cake, 234 Orange compote, 192 Orange coupe (see Ices, etc.), 129 Orange custard pie, 111 Orange Darioles, 240 Orange and grapefruit, St. Francis, 313 Orange juice, 335 Orange or lemon brandy for flavoring, 224 Orange or lemon peel, candied, 205 Orange meringue pie, 111 Orange sauce, 87 Oranges, sliced, 324 Orange soufflé, St. Francis, 58 Orange soufflé glacé, St. Francis, 275 Orange en suprême, 78; au curaçao, 126 Orange water ice, 1 Orangeade, 222 Oysters (see Classified Index) Oysters à l'Ancienne, 50 Oysters, baked, au Gruyère, 259 Oysters, Bellevue, 315 Oysters en brochette, 286; à la Diable, 286 Oysters, broiled, with bacon, 272 Oyster broth (consommé), 99 Oyster cocktail, 23 Oyster crab patties, 272 Oyster or crab poulette, 82 Oysters, curried, 99 Oysters on half shell, 320, 330 Oysters à la Hyde, 370 Oysters, Kirkpatrick, 31 Oysters, Louis, 283 Oysters mariné (hors d'oeuvre), 114 Oysters, mignonette, 108 Oysters, Mornay, 269 Oysters, Newburg, 263 Oysters, Pickled, cold, 339 Oysters à la Poulette, 82, 364 Oyster sauce, 16 Oyster soup, family style, 338 Oysters stewed, 13 Oysters, Sûpreme, St. Francis, 124 Oysters Victor, 70 Oysters, Victor Hugo, 281 Oysters, Yaquino, 10 Oxtail, braisé, 125 Oxtail soup, English style, 32 Pain mane (hors d'oeuvre), 17 Palm, hearts of, Victor, 317 Pancakes, 374 Pancakes, French and English, 374 Pancake, Imperial, 117 Pancakes, Lieb, 374 Pancake, German, 381 Pancake Molosol (hors d'oeuvre), 11 Pancakes with rapsberry syrup, 267 Pannade soup, 63 Papillote, 40; Club style (for fish), 40 Paprika sauce, 354 Paprika schnitzel (veal), 65 Paprika veal (stew), 212 Parfaits (several), 386 Parsnips, boiled, 112 Parsnips in cream, 112 Parsley fried, 332 Partridge, roasted, 46 Pastry (see Classified Index) Pastry cream, 352 Pâte dough, 199 Pâté de foie gras, 343 Patience cake, 210 Patties, Bagration (fish), 378 Patties, oyster crab, 272 Patties, shrimp, 235 Peas and carrots in cream, 333 Peas au cerfeuil, 63 Peas in cream, 16 Peas, farmer style, 75 Peas à la Française, 177 Peas, new, plain, 327 Peas and shallots in cream, 262 Pea soup, with vermicelli, 238 Peaches, baked, 178 Peaches, Bourdaloue, 135 Peaches brandied, 173 Peaches with brandy sauce, 141 Peaches, canned, 194 Peach cobbler, 208 Peach compote, 179 Peach ice cream, 8 Peach marmalade, 172 Peaches, meringued, 70 Peach meringue, 210 Peach Melba (see Ices, etc.), 85 Peach Mona Lisa (see Ices, etc.), 48 Peach Norelli, 118 Peach pie, 86 Peaches, sliced, with whipped cream, 156 Peaches, sweet pickled, 288 Peach whipped cream, 290 Pears, baked, 178; baked, for canning, 225 Pears Bourdaloue, 119 Pear cobbler, 208 Pears, mayonnaise, 309 Pears, peaches or plums, canned, 194 Pear pie, 86 Pears, Piedmont, 292 Pears, preserved, 89 Pear salad, mayonnaise, 309 Pears, stewed with claret, 276 Pears in syrup, 92 Pearl grits (cereal), 65; with cream, 337 Pecans, salted (hors d'oeuvre), 386 Pepper pot, Philadelphia, 336 Pepper sauce, 151 Peppers, stuffed, green, 229 Perch au Bleu, 178 Perch, fillet of, St. Charles, 146 Perch, Meunière, 2 Périgord, sauce, 67; 364 Périgordine, sauce, 351 Périguèux sauce, 67 Petaluma cream cheese, 275 Petite marmite (soup), 382 Pettijohns (cereal), 322 Pheasant pie, cold, 199 Pheasant, roasted, 9 Philadelphia ice cream, 323 Philadelphia pepper pot, 336 Pickles, 131; 288 Pickles (see Classified Index), 409 Pickled beets salad, 326 Pickles, cucumber, sweet, ripe, 288 Pickled nasturtion seeds, 287 Pickled onions, 288 Pickled oysters (hors d'oeuvre), 339 Pickled peaches, sweet, 288 Pickles recipes (suggestions), 131 Pickles, spiced vinegar for, 236 Pickled tomatoes, green, 287 Pickelsteiner, stew, 135 Pie (see Classified Index) Pie, apple, 366 Pie, apricot, 86 Pie, banana, 292; banana cream, 145 Pie, blackberry, 86 Pie, cherry, 86 Pie, chocolate cream, 276 Pie, cocoanut custard, 111 Pie, cocoanut meringue, 111 Pie, currant, 86; English currant, 86 Pie, English grape, 86 Pie, English huckleberry, 86 Pie, English rhubarb, 86 Pie, gooseberry, 86; English gooseberry, 86 Pie, lemon custard, 111 Pie, lemon meringue, 111 Pie, lemon special, 111, 310 Pie, meringue paste for, 111 Pie, mince, 350 Pie, orange custard, 111; orange meringue, 111 Pie paste, 366 Pie, peach, 86 Pie, pear, 86 Pie, pheasant, cold, 199 Pie, pineapple, 86 Pie, pumpkin, 226; pumpkin, pulp, 226 Pie, raspberry, 86; raspberry cream, 145 Pie, strawberry, 86; strawberry cream, 145 Pie, vanilla custard, 111; 328 Pie, vanilla meringue, 111 Pig's feet, boiled, 352 Pig's feet, broiled, chili sauce, 38 Pig's feet, broiled, special, 352 Pig's feet, St. Menehould, 189 Pig's knuckles and sauerkraut, 272 Pilaff à la Turc (stew), 8 Pimentos à l'huile (hors d'oeuvre), 24 Pimentos, stuffed, Créole, 241 Pimentos Suédoise (hors d'oeuvre), 284 Pimentos vinaigrette (hors d'oeuvre), 227 Pim olas (hors d'oeuvre), 160 Pineapple, compote of, 168 Pineapple Créole, 105 Pineapple crust (pastry), 215 Pineapple ice cream, 8 Pineapple pie, 86 Pineapple preserves, 89 Pink mayonnaise sauce, 14 Pink pudding, Victor, 318 Piquante sauce, 345 Pistache éclairs, 362 Pistache ice cream, 377 Pistache icing, 362 Planked black bass, 258 Planked steaks, 22; 209 Planked shad and roe, 94 Planked smelts, en bordure, 347 Planked striped bass, 355 Plombière aux fruits, 165 Plombière aux marrons (see Ices, etc.), 165 Plombière à la vanilla (see Ices, etc.), 165 Plums, canned, 194 Plum compote, 179 Plum pudding, 49 Poivrade sauce, 60 Pommes d'Arbre 1915 (apple), 88 Pompano, Bâtelière, 175 Pompano, broiled, Havanaise, 83 Pompano, Café Anglaise, 78 Pompano, fillet of, en papillote, 39 Pompano, fillet of, Pocharde, 305 Pompano, meunière, 330 Pompano, sauté, D'Orsay, 304 Pompano, Vatel, 168 Popover muffins, 212 Pork (see Classified Index) Pork Chop, Badoise, 215 Pork loin, baker's oven style, 75 Pork loin, roasted, 319 Pork, roast leg of, 21 Porte Maillot (garniture), 385 Port wine jelly, 40 Port wine sauce, 64; 235 Porterhouse (see beef), 142; 176 Postum cereal, 338 Pot au feu (soup), 75 Potage Albert, 151 Potage Alexandra, 378 Potage Américaine, 389 Potage Andalouse, 17 Potage à l'Anglaise, 7 Potage Arlequin, 168 Potage Bagration, 11 Potage Bourgeoisie, 251 Potage Brunoise, with rice, 244 Potage Bonne Femme, 384 Potage Bouqetière, 310 Potage Cambridge, 339 Potage Cameroni, 231 Potage Carpure, 276 Potage Champenoise, 304 Potage Châtelaine, 102 Potage Coburg, 198 Potage Colbert, 252 Potage Coquelin, 83 Potage Dagobert, 199 Potage Dieppoise, 239 Potage Duchesse, 382 Potage Eliza, 81 Potage Esau, 85 Potage Faubonne, 380 Potage Ferneuse, 309 Potage Flamande, 374; 385 Potage Fontange, 137 Potage gentilhomme, 19 Potage grande mère, 10 Potage grenade, 306 Potage Hollandaise, 368 Potage Honolulu, 196 Potage Italienne, 240 Potage Jackson, 388 Potage Kroumir, 55 Potage Lamballe, 331 Potage Livonien, 312 Potage Lord Mayor, 203 Potage Maintenon, 257 Potage Marie Louise, 15 Potage Marquis, 5 Potage Mathilda, 381 Potage McDonald, 20, 221 Potage Mexicaine, 223; Mongol, 371 Potage Montglas, 255 Potage Nassau, 237 Potage Navarraise, 286 Potage Normande, 3 Potage Parmentier, 235 Potage Paysanne, 175; Plessy, 254 Potage Portugaise, 103; Quirinal, 8 Potage Reine Margot, 379 Potage Ruffo, 259 Potage St. Marceau, 188 Potage Santé, 347 Potage Saxe, 98 Potage Schorestène, 289 Potage Solferino, 95 Potage Talleyrand, 36 Potage tapioca, Crécy, 30 Potage Turinoise, 135 Potage Velour, 219 Potage Venetienne, 13; 99 Potage vert pré, 210 Potage Victoria, 6 Potage Viennoise, 99 Potage Villageoise, 303 Potage Voisin, 44 Potage Waldaise, 42 Potage Westmoreland, 50 Potage Windsor, 31 Potatoes (see Classified Index) Potatoes, Alsatian, 90 Potatoes, Anna, 11 Potatoes, Allumette, 158 Potatoes au gratin, 338 Potatoes, Bischwiller, 265 Potatoes, Brioche, 256 Potatoes, browned hashed, 2 Potato cakes, 61 Potatoes, candied sweet, 110 Potatoes, Château, 326 Potatoes, Cléo, 382 Potatoes, cottage fried, 189 Potatoes, croquettes, 321 Potatoes, Delmonico, 330 Potatoes Duchesse, 353 Potatoes Flambé with rum (sweet), 114 Potatoes Fondante, 94 Potatoes French fried, 332 Potatoes Gauffrette, 53 Potatoes gendarme, 334; 378 Potatoes Georgette, 357 Potatoes Hollandaise, 327 Potatoes Jeanette, 107 Potatoes Julienne, 342 Potatoes Laurette, 331 Potato and leek soup, 333 Potatoes Lorraine, 335 Potatoes Louis, 242 Potatoes Lyonnaise, 324 Potatoes maître d'hôtel, 5 Potatoes Marquise, 154 Potatoes, mashed, au gratin, 19 Potatoes, mashed browned, 333 Potatoes Nature, 331 Potatoes O'Brien, 37 Potatoes Olivette, 17 Potatoes paille (straw), 346 Potatoes Palestine, 90 Potato pancakes, 189 Potatoes paprika, 354 Potatoes Parisienne, 42; Parisienne, Hollandaise, 230 Potatoes, Paul Stock, 296 Potatoes persillade, 73 Potatoes Pont Neuf, 383 Potato, purée of, salad, 162 Potatoes à la Reine, 10 Potatoes Rissolées, 17; 373 Potatoes Ritz, 72 Potatoes St. Francis, 330 Potato salad, 337 Potatoes, Saratoga chips, 354 Potatoes, sauté, 56 Potatoes soufflé, 360 Potato soup, Dieppoise, 114; Faubonne, 96 Potatoes Steamboat fried, 275 Potatoes en surprise, 252 Potatoes, sweet, Southern style, 25; 113 Potatoes, sweet baked, with sugar, 268 Potatoes, sweet, broiled, 32 Potato, sweet, pudding, 315 Potatoes, Sybil, 53 Potatoes, Waffle, 53 Potatoes, York, 269 Pound cake, 336 Poulette sauce, 350 Preserves (see Classified Index) Preserves, amount of fruit required, 132 Preserves, cherry, 173 Preserves, citron, 89 Preserved greengage plums, 173 Preserved pears, 89; pineapple, 89 Preserves recipes (suggestions), 131 Preserves, strawberry, 132 Preserves, tomato, 195 Preserved violets, 289 Preserves, watermelon, 194 Prunes, 343; Victor, 313 Prune compote, 179 Prune soufflé, 82 Pudding, apple, cottage, 201 Pudding, Alexandria, 216 Pudding, blood (pork), 379 Pudding, Boston brown, 201 Pudding, bread custard, 197 Pudding, brown bread, baked, 289 Pudding cabinet, 31 Pudding, chocolate, cold, 279 Pudding, cocoanut, 197 Pudding, corn, 315 Pudding, cornmeal, 43 Pudding, corn starch, 188 Pudding, cottage, 201 Pudding, diplomate, 78 Pudding, English rice, 115 Pudding, farina, 43 Pudding, Frankfort, 112 Pudding, Gastaner, 99 Pudding, homemade apple, 80 Pudding, jam roll, 118 Pudding, Montmorency, 300 Pudding, nesselrode, 65 Pudding, pink, Victor, 318 Pudding, plum, 49 Pudding, rice, 43 Pudding, rolled oats, 24 Pudding, roly poly, 296 Pudding, Rossini, 87 Pudding, tapioca, 43 Pudding, tutti frutti, 297 Pudding, sago, 43 Pudding, Saxony, 97 Pudding soufflé, Dame Blanche, 134 Pudding, sweet potato, 315 Puff paste, 341 Puff paste baskets, 231 Puff paste crescents, 341 Puff paste roses, 224 Puff paste sandwich, 233 Pulled bread, 271 Pumpkin, to can, 289 Pumpkin pie, 226; pulp, 226 Pumpkin and rice, scalloped, 269 Pumpkin, stewed, 269 Punch, champagne, 223 Punch, claret, 218 Punch, millionaire, 141 Punch Palermitaine (see Ices, etc.), 106 Punch, raisin, 375 Punch, Roman, 108 Punch, Victoria, 147 Purée (see soups, thick) Purée Camelia, 143 Purée Céléstine, 80 Purée of Chicory, 240 Purée Crécy, 26 Purée of cucumbers, 177 Purée d'Artois, 68 Purée of game, 52, 345 Purée of game, for garnishing, 52 Purée of game, St. Hubert, 345 Purée of green asparagus, 118 Purée of lentils, 324; with tapioca, 245 Purée of lima beans, 372 Purée Paysanne, 76 Purée of peas, aux croutons, 319 Purée of peas with noodles, 268 Purée of pheasant, St. Hubert, 41 Purée of peas, plain, 319; Varsovienne, 319 Purée of potatoes, 80 Purée of potato salad, 162 Purée of red kidney beans, 125 Purée of turnips, Caroline, 249 Purée St. Germain, 106; (vegetable), 342 Purée of spinach, 110 Purée of tomatoes, 321; with rice, 334 Purée of white beans, 376; Allemande, 247 Purée of white beans, Soubise, 130 Quail, broiled, on toast, 285 Quince jelly, 89 Radishes (hors d'oeuvre), 334 Ragout à la Deutsch (stew), 380 Ragout Fin (stew), 387 Raisin bread, 316 Raisins, California, 313 Raisin cocktail, 80 Raisin punch, 375 Raspberries à la mode, 149 Raspberry coupe, fresh, 129 Raspberry cream pie, 145 Raspberry ice cream, 8 Raspberry jam, 133 Raspberry juice, 141 Raspberry pie, 86 Raspberry Melba sauce (see Ices, etc.), 85 Raspberry meringue, 210; meringue glacée, 11 Raspberry shortcake, 102 Raspberry water ice, 1, 337 Raspberry whipped cream, 290 Red cabbage salad, 223 Red currant water ice, 300 Reindeer chops, 64 Reindeer, roast leg of, 108 Reindeer stew, 67 Rémoulade, 388; sauce, 388 Rheinbraten (see Beef), 354 Rhine wine jelly, 40 Rhubarb, 342 Rice, boiled, 372 Rice cakes, 109 Rice, Californienne, 313 Rice, Créole, 381 Rice croquettes, 223; 374 Rice Darioles, 266 Rice pudding, 43 Rice soup à l'Allemande, 217; Palermo, 233 Rice stuffing, 339 Rice, timbale of, 153; Créole, 138 Riche sauce, 379 Richelieu (garniture), 348 Risotto, 8 Robert sauce, 145 Rock cod, boiled, Fleurette, 330 Rock cod, en court bouillon, 58 Rock cod, fillet of, Nantaise, 87 Roçol soup, à la Russe, 154 Rolls, breakfast, 353; lunch, 358 Rolled oats pudding, 24 Roly poly pudding, 296 Roman punch, 108 Romaine ice cream, 309 Romaine salad, 323 Roquefort salad dressing, 19 Rougemont sauce, 256 Rosabelle (garniture), 375 Rossini (garniture), 36 Royale (see Fish), 10 Royal butter (pastry), 268 Royal cake, 268 Royal icing, 161; 293 Ruddy duck, roasted, 384 Russe (see Fish), 13 Russian salad dressing, 179 Sabayon sauce (pastry), 112 Sago pudding, 43; family style, 43 St. Francis salad dressing, 316 Salads (see Classified Index) Salads (see Fruit), 34; 109 Salad, Algérienne, 316 Salad, alligator pear, 54 Salad, Américaine, 374 Salad, anchovy, 353 Salad, asparagus tips, 325 Salad, Avocado, French dressing, 313 Salad, beets, pickled, 326 Salad, Brazilian, 330; Brésilienne, 203 Salad, Bretonne, 184 Salad, cauliflower, 196 Salad, celery, mayonnaise, 336 Salad, celery root, field and beet, 378 Salad, celery, Victor, 330 Salad, Cendrillon, 182 Salad, Château de Madrid, 239 Salad, chicken, Victor, 3 Salad, chicory, 322; chicory, with chapon, 155 Salad, Chiffonade, 354 Salad, Chilian, 234 Salad, Cole slaw, 331; cole slaw, Ravigote, 110 Salad, Cosmopolitan, 230 Salad, crab, 48; crab, Louis, 128 Salad, cucumber, 9 Salad, culemo, sliced, 228 Salad, Cupid d'Azure, 211 Salad, dandelion, 103; German style, 103 Salad, Doucette, 348 Salad dressing, 314; with chapon, 155 Salad dressing, egg, 386 Salad dressing, Escoffier, 255 Salad dressing, French, 319 Salad dressing, Roquefort, 19 Salad dressing, Russian, 179 Salad dressing, St. Francis, 316 Salad dressing, Thousand Island, 335 Salad dressing, Victor, 112 Salad, écrevisse, gourmet, 351 Salad, egg, 268 Salad, endive, 361; endive with beets, 239 Salad, escarole, 322 Salad, field, 324 Salad, fresh vegetable, 17 Salad, herring, 221; herring, Moscovite, 262 Salad, Imperial, 188 Salad, Italian, 14 Salad, Knickerbocker, 130 Salad, lentil, 33 Salad, lettuce, 323; lettuce and tomato, 83 Salad, Livermore, 373 Salad, lobster, 2; with anchovies, 2 Salad, Lorenzo, 273 Salad, Lorette, 308 Salad, Louis, 218 Salad, Louise, 212 Salad Majestic, 209 Salad, Mirabeau, 7 Salad, Nivernaise, 377 Salad, Olga, 353; Orloff, 174 Salad, panachée, 134 Salad pear, mayonnaise, 309 Salad, potato, 337; purée of potato, 162 Salad, purée of, 74 Salad, Rachel, 170 Salad, Ravachol, 357 Salad, red cabbage, 223 Salad, Rejane, 377 Salad, Romaine, 323 Salad, Russe, 28 Salad, shrimp, 342; shrimp, Anastine, 276 Salad, Stanislaus, 387 Salad, string beans, 145; 382 Salad, string beans and tomato, 261 Salad, tomatoes, sliced, 328; 343 Salad, Tosca, 387 Salad, tuna, 332 Salad, Waldorf, 347 Salad, watercress, 48 Salad, white bean, 226 Salisbury steak (see Beef), 270 Salmon belly, salted, melted butter, 159 Salmon, boiled, Badu-Cah, 274 Salmon, boiled, Diplomate, 154; Fidgi, 136 Salmon, boiled, Princesse, 4 Salmon, boiled, sauce Anglaise, 387 Salmon, boiled, sauce Mousseline, 331 Salmon, boiled, Villers, 112 Salmon, braised, Parisienne, 369 Salmon, broiled, à la Russe, 197; St. Germaine, 213 Salmon, Chambord, 52 Salmon, cold, smoked, 327 Salmon, Concourt, 183 Salmon, Mirabeau, 106 Salmon, smoked, broiled, 65 Salmon, smoked (hors d'oeuvre), 327 Salmon steak, broiled, 349 Salmon steak, Calcutta, 230 Salmon steak, Colbert, 265 Salmon steak, Hongroise, 170 Salmon, vol au vent of, Génoise, 122 Sand dabs, Carnot, 272; David, 135 Sand dabs, fried fillet of, sauce verte, 116 Sand dabs, Gaillard, 262 Sand dabs, Grenobloise, 150 Sand dabs, Meunière, 319 Sand tart (sablé), 69 Sandwich, bread and butter, 337 Sandwich, Carême, 96 Sandwich, chicken, 334 Sandwich, cream of almond, 100 Sandwich, Créole, 100 Sandwich, Dubney, 100 Sandwich, Neapolitan (see Ices, etc.), 139 Sandwich, olive, 100 Sandwich, puff paste, 233 Sandwich, Schlemmerbroedchen, 223 Sandwich, Windsor, 100 Saratoga chips, 354 Sardines (hors d'oeuvre), 343 Sardines on toast, 29 Sardines, vinaigrette (hors d'oeuvre), 76 Sauce Allemande, 64 Sauce, anchovy, 29 Sauce, anchovy butter, 349 Sauce Anglaise, 387; Anglaise (for fish), 387 Sauce Béarnaise, 13; Béarnaise tomatée, 13 Sauce Béchamel (cream), 322 Sauce Bercy, 38; 326 Sauce Bordelaise, 334 Sauce, brandy, 49 Sauce bread, 9; bread crumbs, 47 Sauce bread (for game), 9; bread crumbs, 47 Sauce brown butter, 336 Sauce, brown gravy, 341 Sauce Cardinal, 124 Sauce Caper, 369 Sauce, celery, 245 Sauce, Chambord, 254 Sauce, champagne, 232 Sauce, chocolate, cold, 279 Sauce, choron, 13 Sauce, cocktail, for oysters, 23 Sauce, Colbert, 347 Sauce, cranberry, 274 Sauce, cream, 322; cream (pastry), 24 Sauce, Créole, 371 Sauce, curry, 377 Sauce, devil, 121 Sauce, Diplomate, 154 Sauce, écrevisse, 220 Sauce, egg, 322 Sauce estragon (tarragon), 106 Sauce, Fidgi, 136 Sauce Figaro, 231; cold, 231 Sauce Flamande, 244 Sauce fleurette, 330 Sauce Forestière, 349 Sauce Génoise, 327 Sauce giblet, 74 Sauce Golfin, 377 Sauce green Hollandaise, 44 Sauce, hard (pastry), 49 Sauce Hollandaise, 319 Sauce Horose, 374 Sauce, horseradish, cold, English style, 329 Sauce, horseradish en bouillon, 329 Sauce, horseradish in cream, 329 Sauce Hussarde, 171 Sauce, Indian soy, 255 Sauce, Italian wine (pastry), 279 Sauce Italienne, 361 Sauce Kentucky, 253 Sauce, lemon (pastry), 87 Sauce, lobster, 273 Sauce Madère, 330 Sauce maître d'hôtel, 324 Sauce, maraschino (for iced pudding), 80 Sauce Marinière, 64 Sauce matelote (fish), 69 Sauce Maximilienne, 267 Sauce mayonnaise, 325 Sauce Meunière, 375 Sauce mignonette, 355 Sauce mint, 373 Sauce Montebello, 230 Sauce Mornay, 373 Sauce Mousseline, 331 Sauce mustard, 211; 358 Sauce Newburg, 36 Sauce nonpareil, 240 Sauce, olive, 121 Sauce, orange, 87 Sauce, oyster, 16 Sauce, paprika, 354 Sauce, pepper, 151 Sauce Périgord, 67; 364 Sauce, Périgordine, 351 Sauce, Périgueux, 67 Sauce, pink mayonnaise, 14 Sauce piquante, 345 Sauce poivrade, 60 Sauce port wine, 64; 235 Sauce poulette, 350 Sauce rémoulade, 388 Sauce Riche, 379 Sauce Robert, 145 Sauce Rougemont, 256 Sauce Sabayon (pastry), 112 Sauce shrimp, 362 Sauce Soubise, 14 Sauce, special, 352 Sauce Suprême, 339 Sauce, sweet-sour, 61 Sauce tarragon (estragon), 106 Sauce, tartar, 332 Sauce, vanilla cream, 24 Sauce Venetienne, 148 Sauce verte, 116 Sauce au vin blanc, 324 Sauce vinaigrette, 389 Sauce, white wine, 324 Sauce, wine, 208 Sauerkraut, 45 Sausages, breakfast, 371 Sausages, Frankfurter, imported, 243 Savarin au Kirsch, 384 Savarin Chantilly, 384; Mirabelle, 384 Savarin Montmorency, 384 Saxony pudding, 97 Scallops à la Mornay, 62 Scallops, Newburg, 56 Scallops, Poulette, 299 Schlemmerbroedchen (sandwich), 223 Schmorrbraten, sour (see Beef), 138 Scotch consommé, 11 Sea bass, boiled, Hollandaise, 63 Sea bass, Montebello, 216 Seed biscuits, 273 Shad, baked with raisins, 107 Shad, broiled, Albert, 68 Shad, broiled, maître d'hôtel, 51 Shad and roe, baked, à l'Américaine, 115 Shad roe, bordelaise, 134; 151 Shad roe, en bordure, 158 Sheepshead, boiled, cream sauce, 49 Sheepshead, boiled, sauce Hollandaise, 339 Shad roe, broiled, with bacon, 80 Shad roe, broiled, maître d'hôtel, 7 Shad roe, broiled, ravigote, 84 Shad and roe, planked, 94 Shell fish (see Classified Index) Sherbets (see Classified Index) Sherbet California, 113 Sherry jelly, 40 Shrimps with mushrooms, 85 Shrimp patties, 235 Shrimp salad, 342; Anastine, 276 Shrimp sauce, 362 Shrimp soup, family style, 291 Shortcake, raspberry, 102 Shortcake, strawberry, 102; old-fashioned, 102 Shredded wheat biscuit, 336 Silver cake, 265 Sirloin (see Classified Index, beef) Skate, au beurre noir, 349 Smelts, broiled, Américaine, 307 Smelts, fillet of, Stanley, 124 Smelts, fried, 332 Smelts, planked, en bordure, 347 Snails (see Bread), 314 Snails (pastry), 192 Soft clam soup, Salem, 161 Sole, aiguillettes of, Hotelière, 46; Marinière, 55 Sole, Colbert, 147 Sole, cold fillet of, Raven, 359 Sole, Déjazet, 311 Sole, fillet of, Bercy, 53 Sole, fillet of, Bretonne, 101 Sole, fillet of, Cardinal, 115 Sole, fillet of, Castelanne, 15 Sole, fillet of, Choisy, 44 Sole, fillet of, Diplomate, 368 Sole, fillet of, Doria, 137 Sole, fillet of, Florentine, 384 Sole, fillet of, Française, 200 Sole, fillet of, Gasser, 4 Sole, fillet of, Joinville, 371 Sole, fillet of, Judic, 303 Sole, fillet of, Lord Curzon, 18; 140 Sole, fillet of, Mantane, 160 Sole, fillet of, Maréchale, 40 Sole, fillet of, Marguery, 122; 382 Sole, fillet of, Maximilian, 375 Sole, fillet of, Meissonier, 271 Sole, fillet of, Montmorency, 188; 215 Sole, fillet of, Normande, 8 Sole, fillet of, Orly, 78 Sole, fillet of, Paul Bert, 283 Sole, fillet of, Paylord, 229 Sole, fillet of, Pondichery, 266 Sole, fillet of, Royal, 10 Sole, fillet of, Rose Caron, 25 Sole, fillet of, St. Cloud, 109 Sole, fillet of, St. Malo, 360 Sole, fillet of, St. Nazaire, 167 Sole, fillet of, Suchet, 128 Sole, fillet of, Talleyrand, 174 Sole, fillet of, Turbigo, 71 Sole, fillet of, under glass, 84 Sole, fillet of, Valeska, 389 Sole, fillet of, Victoria, 60 Sole, fillet of, Villeroi, 73 Sole, fillet of, au vin blanc, 324 Sole, fillet of, Voisin, 105 Sole, fried fillet of, 388 Sole, fried fillet of, Rémoulade, 388 Sole, Héloise, 308 Sole, médaillon of, Victor, 380 Sole, small fried fillet of, 78 Sorrel, 28 Sorrel soup à l'eau, 159 Sorrel soup with rice, 186 Soubise (for stuffing chops, etc.), 14 Soubise sauce, 14 Soufflé au fromage, 95 Soufflé glacé aux fraises and with raspberries, 166 Soufflé glacé, plain, 148 Soufflé glacé, St. Francis, 160 Soufflé glacé, Pavlowa, 160 Soup, Algérienne (cream), 147 Soup, artichokes (cream), 166 Soup, asparagus (cream), 354 Soup, asparagus, Favori (cream), 308 Soup, Bagration (cream), 139 Soup, bananas (cream), 65 Soup, bean and cabbage, 279 Soup, bisque d'écrivisses (cream), 383 Soup, bisque of California oysters (cream), 9 Soup, bisque of clams (cream), 350 Soup, bisque of crabs (cream), 23 Soup, burned farina, 115 Soup, cabbage, Normande, 170 Soup, Cardinal (cream), 149 Soup, cauliflower (cream), 325 Soup, celery, 328 Soup, celery broth, cold, 251 Soup, celery, Kalamazoo (cream), 39 Soup, chicken, Brésilienne, 184 Soup, chicken (cream), 335 Soup, chicken, Florentine, 242 Soup, chicken, Française, 298 Soup, chicken Hortense (cream), 92 Soup, chicken, Mulligatawny, 204 Soup, chicken okra, 365 Soup, chicken, Piedmontaise, 208 Soup, chicken, Portugaise, 193 Soup, chicken, à la Reine (cream), 375 Soup, chicken, San Remo, 281 Soup, clam, homemade, 283 Soup, clear green turtle, 93 Soup, Congolaise (cream), 153 Soup, Cooper, 145 Soup, corn and onions (cream), 273 Soup, Countess (cream), 182 Soup, crab gumbo, 212 Soup, croute Bretonne, 190 Soup, Ditalini à la Royal, 272 Soup, endives (cream), 364 Soup, farina (cream), 67 Soup, farina, Francis Joseph, 123 Soup, farina lié (cream), 266 Soup, flageolets (cream), 216 Soup, frogs' legs (cream), 56 Soup, German carrot, 262 Soup, German lentil, 89 Soup, giblet à l'Anglaise, 323 Soup, green corn (cream), 69; 157 Soup, hare, Uncle Sam, 294 Soup, Hungarian, 301 Soup, lamb broth à la Greque, 127 Soup, lamb broth à la Reine, 226 Soup, lamb broth, Olympic Club, 164 Soup, lettuce (cream), 62 Soup, lima beans (cream), 51 Soup, macaroni with leeks, 261 Soup, maintenon (cream), 18 Soup, mock turtle, 46 Soup, mutton, Kitchener, 263 Soup, onion au gratin, 61; 342 Soup, onion and tomato, 296 Soup, ox tail, English style, 32 Soup, oyster, family style, 338 Soup Pannade, 63 Soup, Parisienne (cream), 104 Soup, parsnips (cream), 120; 172 Soup, peas (cream), 305 Soup, pea, St. Germain (cream), 305 Soup, potatoes (cream), 334 Soup, pea Suzon, 305 Soup, pea, with vermicelli, 238 Soup, petite marmite, 382 Soup, pot au feu, 75 Soup, potato, Dieppoise, 114 Soup, potato, Faubonne, 96 Soup, potato and leek, 333 Soup, Reine Mogador (cream), 97 Soup, rice, à l'Allemande, 217 Soup, rice (cream), 386 Soup, rice, Palermo, 233 Soup, Roçol, à la Russe, 154 Soup, shrimp, family style, 291 Soup, soft clam, Salem, 161 Soup, sorrel, à l'eau, 159 Soup, sorrel, with rice, 186 Soup, stock for, 341 Soup, summer squash (cream of), 300 Soup, terrapin, Southern style, 227 Soups, thick (see Classified Index) Soup, tomato broth, hot or cold, 221 Soup, Velouté of chicken, 368 Soup, Velautine Aurore, 141 Soup, Velvet, 79 Soup, Viennese bean, 86 Soup, watercress (cream), 214 Soup, white bean, 74 Spaghetti, Caruso, 98 Spaghetti in cream, 148 Spaghetti, Milanaise, 349 Spanish mackerel, broiled, aux fines herbes, 9 Spanish mackerel, fillet of, Montebello, 17 Spareribs, broiled, with lentils, 33 Spätzel, 65 Special sauce, 352 Spiced apples, sweet, 237 Spiced cherries, 236 Spiced tomatoes, 237 Spiced vinegar, for pickles, 236 Spinach, boiled, 5 Spinach, English style, 5 Spinach in cream, 52 Spinach, timbale of, 232 Sponge cake, 76 Spoon or mush bread, 315 Spring lamb Irish stew with dumplings, 283 Squab (see Classified Index) Squab, boneless, en aspic, 209 Squab, breast of, au jus, 276 Squab, breast of, Eveline, 297; Périgord, 123 Squab, breast of, sauté in butter, 158 Squab, breast of, under glass, St. Francis, 35 Squab, broiled, 93; with fresh mushrooms, 93 Squab chicken, broiled, 351 Squab chicken, Michels, 214 Squab chicken, plain potted, 10 Squab chicken, sauté, Sutro, 58 Squab en compote, 15 Squab, galantine of, 211 Squab pot pie, English style, 1 Squab roast, au jus, 53 Squash, to can, 289 Squash, Hubbard, baked, 362 Steak, Tartare, 213 Stews (see Classified Index) Stock for soup, 341 Strawberries à la mode, 149 Strawberries, canned, 133 Strawberry cream pie, 145 Strawberry coupe, fresh, 129 Strawberry ice cream, 340 Strawberry meringue, 210 Strawberries, Parisienne, 144 Strawberry pie, 86 Strawberry preserves, 132 Strawberries, Romanoff, 109 Strawberry shortcake, 102; old-fashioned, 102 Strawberries, stewed, 320 Strawberry water ice, 1 Strawberry whipped cream, 290 String beans, 322 String beans, Alsacienne, 102 String beans salad, 145; 382 String beans with shallots, 252 String beans sweet-sour, 214 String beans, with tomatoes, 256 String beans and tomato salad, 261 Striped bass, Portugaise, 376 Striped bass, stewed, Américaine, 248 Striped bass, boiled, Indian soy sauce, 255 Striped bass, Buena Vista, 184 Striped bass, planked, 355 Strips, German almond, 180 Streusel cake, 190 Succotash, 189 Stuffing, rice, 339 Sugar, to cook to a blow, 177 Sugar cured ham glacé, 247 Summer squash au beurre, 327 Summer squash, cream of, soup, 300 Summer squash, mashed, 157 Summer squash, Native Son, 158 Supper selections, 63, 64, 73, 83, 92, 96, 117, 122, 333, 335, 353, 356, 364, 371 Suprême sauce, 339 Sweetbreads braisé, Ancienne, 105 Sweetbreads braisé, Clamart, 96 Sweetbreads braisé, Georginette, 260 Sweetbreads braisé (glacé), 383 Sweetbreads braisé, Godard, 128 Sweetbreads braisé, Henry IV, 87 Sweetbreads braisé, Marie Louise, 92 Sweetbreads braisé, Montebello, 166 Sweetbreads braisé, Pompadour, 359 Sweetbreads braisé, Princess, 188 Sweetbreads braised, Soubise, 181 Sweetbreads braisé, Elizabeth, 213 Sweetbreads braisé, St. George, 162 Sweetbreads braisé, Zurich, 125 Sweetbreads broiled, 327 Sweetbread croquettes, 381 Sweetbreads Egyptienne, 229 Sweetbreads, Figaro, 231 Sweetbreads Lavalière, 178 Sweetbreads, Lieb, 239 Sweetbreads Liencourt, 293 Sweetbreads Marigny, 216 Sweetbreads, Metropolitan Club, 219 Sweetbread patties in cream, 11; 110 Sweetbreads Poulette, 208 Sweetbreads Royal, 285 Sweetbreads, St. Albans, 236 Sweetbreads, Saint Mondé, 306 Sweetbreads, Sans Gêne, 244 Sweetbreads, Théodora, 57 Sweet omelet, plain, 320 Sweet potatoes, Southern style, 25; 113 Sweet potato croquettes, 90 Sweet potato pudding, 315 Sweet-sour sauce, 61 Tahoe trout, boiled, pepper sauce, 151 Tahoe trout, boiled, sauce mousseline, 161 Tahoe trout, boiled, Vatchette, 142 Tango cake, 275 Tapioca pudding, 43 Tapioca royal (consommé parfait), 97 Tarragon sauce (estragon), 106 Tart, sand (sablé), 69 Tartar sauce, 332 Tartelette au Bar le Duc, 16 Tartelette of pears, 325 Tartine Russe (hors d'oeuvre), 97 Tea biscuits, 329 Tea, English breakfast (see Ices, etc.), 19 Teas, selections, 100, 317, 334, 337 Teal duck, roasted, 323 Tenderloin (see Classified Index, beef) Terrapin au beurre, 278 Terrapin Baltimore, 81 Terrapin, how to boil, 81 Terrapin, Jockey Club, 81 Terrapin Maryland, 81 Terrapin soup, Southern style, 227 Terrine de foie gras en aspic, 202; 216 Terrine de foie gras à la gelée, 93; 359 Thick soups (see Classified Index) Thon mariné salad (hors d'oeuvre), 27 Thousand Island salad dressing, 335 Tipsy parsons, 206 Toast, anchovy, 139 Toast, anise, 278 Toast, cheese, 309 Toast, Melba, 65 Toast, milk, 327 Tomatoes, baked, 164 Tomato broth, hot or cold, 221 Tomatoes, glacées, 368 Tomate Parisienne (hors d'oeuvre), 28 Tomatoes, pickled, green, 287 Tomato preserves, 195 Tomatoes, scalloped, 260 Tomatoes, sliced, 306 Tomatoes sliced (salad), 328; 343 Tomatoes, spiced, 237 Tomatoes, stewed, 30; stewed, Brazilian, 79 Tomatoes, stewed, family style, 121 Tomatoes stuffed with anchovies, 104 Tomatoes, stuffed, with chestnuts, 3 Tomatoes, stuffed, Créole, 178 Tomatoes, stuffed, Nana (hors d'oeuvre), 358 Tomatoes, stuffed, Noyer, 351 Tomato en surprise (hors d'oeuvre), 214; 249 Tomcods, fried, 66 Tomcods, meunière, 33 Tomcods, Montmorency, 120 Toulouse (garniture), 25 Tournedos, 36 Tournedos (see Classified Index, beef) Tournedos, Boulanger, 360 Tournedos, Goncourt, 368 Tripe à la mode de Caën, 60 Tripe, Blanchard, 385 Tripe, boiled honeycomb, 324 Tripe, broiled honeycomb, Chili sauce, 132 Tripe, broiled honeycomb, maître d'hôtel sauce, 324 Tripe in cream with peppers, 117 Tripe Créole, 378 Tripe Étuvé, Bonne Femme, 264 Tripe, honeycomb, sauté aux fines herbes, 286 Tripe sauté, Lyonnaise, 49 Tripe and oysters in cream, 368 Tripe and potatoes, family style, 1 Tripe, Wm. H. Crane, 313 Trout, boiled, plain, 327 Trout, fillet of, Rachel, 155 Tuna salad, 332 Turbot, aiguillettes of, Bayard, 169 Turbot, boiled, nonpareil, 240 Turbot, fillet of, Bagration, 291 Turbot, fillet of, bâtelière, 219 Turbot, fillet of, Bonnefoy, 67 Turbot, fillet of, Daumont, 3 Turbot, fillet of, Jean Bart, 163 Turbot, fillet of, Nesles, 94 Turbot, fillet of, Sarcey, 103 Turbot, fillet of, Tempis, 223 Turbot, fillet of, Windsor, 118 Turkey, broiled baby, 192 Turkey, deviled legs with chow chow, 19 Turkey hash, Château de Madrid, 185 Turkey hash on toast, 356 Turkey livers en brochette, 66 Turkey, roast, 66 Turkey stuffed with chestnuts, 355 Turnips glacés, 378 Turnips, mashed, 369 Tutti frutti (see Ices, etc.), 41 Tutti frutti pudding, 297 Vanilla brandy, 205 Vanilla Charlotte glacée, 114 Vanilla cream sauce, 24 Vanilla custard pie, 111; 328 Vanilla custard with meringue, 206 Vanilla Darioles, 240 Vanilla ice cream, 320 Vanilla meringue pie, 111 Varsovienne (soup garnish), 319 Veal, breast, stuffed, au jus, 27 Veal chops, broiled, 330 Veal chops en papillote, 40 Veal cutlets, breaded, tomato sauce, 148 Veal, fricandeau of, au jus, 98 Veal fricassee, 20 Veal kidney, broiled, English style, 168 Veal kidney, roast, 378 Veal kidney, saute au Madère, 258 Veal, leg of, au jus, 333 Veal, loin of, roasted, 179 Veal, (paprika schnitzel), 65 Veal paprika (stew), 212 Veal, rolled, Huguenin, 85 Veal sauté, Catalane, 302 Veal, shoulder, au jus, 325 Veal sweetbreads (see Classified Index, veal) Veal, Wiener schnitzel, 34 Vegetables (see Classified Index) Vegetable salad, fresh, 17 Velvet soup, 79 Veloutine Aurore (soup), 141 Velouté of chicken (soup), 368 Venitienne sauce, 148 Venison chop (steak), port wine sauce, 235 Venison, roast saddle of, 198 Vert d'épinards (green coloring), 44 Verte sauce, 116 Victor salad dressing, 112 Victoria (see Fish), 60 Viennese bean soup, 86 Vinaigrette sauce, 389 Vinegar, spiced, for pickles, 236 Violets, preserved, 289 Virginia ham and eggs, 104 Vol au vent patty shells, 25 Vol au vent of salmon, Génoise, 122 Vol au vent, Toulouse, 373 Wafers, almond, 214 Wafers, mint, 307 Waffles, 331; 176 Waldorf salad, 347 Water ice, apple, 91 Water ice, cantaloup, 1 Water ice, cranberry, 299 Water ice, lemon, 1 Water ice, macédoine, 6 Water ice, Normandie, 6 Water ice, orange, 1 Water ice, raspberry, 1, 337 Water ice, red currant, 300 Water ice, strawberry, 1 Watercress salad, 48 Watermelon preserves, 194 Wax beans in butter, 117 Wedding feast selections, 293, 390 Wedding cake, 293 Welch rabbit, 356 Welch rabbit, special, 317 Wheat bran gems, 318 Whipped cream, 156 Whipped cream, banana, 290 Whipped cream in cup, 246 Whipped cream, peach, 290 Whipped cream, raspberry, 290 Whipped cream, strawberry, 290 White bean salad, 226 White bean soup, 74 White wine sauce, 324 Whitebait, fried, 75 Whitebait on graham bread, 354 Whitefish, baked, St. Menehould, 226 Whitefish boiled, Golfin, 377 Whitefish, boiled, Netherland style, 1 Whitefish, broiled, maître d'hôtel, 342 Wiener schnitzel (veal), 34 Windsor sandwich, 100 Wine jelly, 40 Wine jelly with apricots, 270 Wine jelly with berries, 270 Wine jelly with peaches, 270 Wine jelly with whipped cream, 247 Wine sauce, 208 Yarmouth bloater, 342 Yarmouth bloater in oil (hors d'oeuvre), 98 Yorkshire buck, 122 Yorkshire pudding, 349 _The Epicurean_ _By_ CHAS. RANHOFER An All-Around Cook Book for the Kitchen, Pastry Room, Pantry, Storeroom, and Beverage Room The opening chapter is on "Table Service," and leads off with the arrangement of the bill of fare, followed with a chapter on wines, including a list of the different wines appropriate for the different courses, and the wines usually called for at dinners of Americans, Frenchmen and Germans, respectively. This is followed by a system of menu-compiling for course dinners ranging from 4 to 36 covers, and stating the time it should take to serve the dinners. How to lay and decorate the table; the seating of the host and guests; the fixing of the sideboard; the duties of the steward and waiters; dinner table etiquette, the manner of serving the different courses, including wines, and the windup with the tea service are cleverly explained. The French and Russian service are explained and a list is presented of the china, glassware, silver, etc., required for a dinner of twenty-four persons. Next comes valuable information regarding breakfasts, luncheons and suppers. Note the Diversity of the Contents There is a table of supplies in which is given the French and English names of the foods and the time of year each is in season. This table includes "fish and shell fish," "poultry," "fruits," "game," "meats," and "vegetables." This is followed with a model market list to show at a glance quantities received, on hand, and needed. We have so far got to page 24 and we come to "Bills of Fare." These occupy 144 pages and present specimens for breakfasts, luncheons, dinners, buffet or standing suppers, collations, hunting parties, garden parties served ambigue, sit down suppers, and dancing parties, including the refreshments and supper. Every dish is numbered to correspond with a recipe for its preparation in another part of the book, the 3,715 recipes given being all represented in these bills of fare. Next comes a chapter on "Elementary Methods," in which is taught such information as how to peel almonds, to blanch vegetables, to make paste borders, to prepare bouchées, to braise, bread, carve, mold jellies, make vegetable colors, prepare different style creams, make puff paste, beat up eggs, clean fish, prepare forcemeats and bread stuffing and gelatines, grate cheese, cook icing, prepare jellies, cut fat pork for larding, lard meat, poultry and game, cut lemons, dress meringues, make mince meat, flute mushrooms, stone olives, fix parsley for garnishing, make almond and many other pastes; press meats, gelatines, breasts, sweetbreads, etc., prepare quenelles, clean currants, reduce and strain sauces, prepare rissoles, cut roots with a spoon and with a vegetable cutter; to prepare salpicon; to scald and sieve; the use of spices, aromatics and seasonings for cooking purposes; to cast and color stearine, to strain purees, cook sugar, make tarts; make thickenings for soups, sauces and stews; to line and bake timbale crusts, brush and peel truffles, dress, singe and truss poultry and game for entrees and roasting; make vol-au-vent crust, white stock for meats and vegetables, etc., etc., etc. Then follows a chapter on "Kitchen Utensils," in which about every known article of kitchen furniture and equipment (when the book was written) is described and illustrated. This includes the cold storage department, as well. Next comes the department of "Soups," of which the making of two hundred kinds is explained. This is followed by "Sauces--Stocks, Essences and Auxiliaries," for which 251 recipes are given. Following the sauces is a department of "garnishings," for which there are 133 recipes. Next is a chapter on "Side Dishes," in which recipes for 63 cold and 158 hot are given. Then follows a chapter on "Mollusks and Crustaceans," with 101 recipes. A chapter on "Fish" comes next with 218 recipes. This is followed with chapters on "Beef," 165 recipes; "Veal," 165 recipes; "Mutton," 75 recipes; "Lamb," 109 recipes; "Pork," 48 recipes; "Poultry," 224 recipes; and "Game," 163 recipes. As yet we have got only about half way through the book. The next chapter is headed "Miscellaneous Entrees," and gives 198 recipes. Next is a department of "Cold Service," including garnishings for cold dishes, the making of cooked salads, cooked and raw vegetable salads, green salads, etc. There are 267 recipes in this department. Following comes a chapter on "Vegetables," with 172 recipes. Then one on "Eggs," with 100 different ways of cooking. Then comes a chapter headed "Farinaceous," with 37 recipes. This is followed with "Sweet Entremets," of which there are recipes for 134 hot and 99 cold. We now come to the "Pastry," beginning with large cakes for entremets, 40 recipes; breakfast cakes, 19 recipes; small cakes for entremets, 52 recipes; tea cakes, 24 recipes; and fancy cakes, 40 recipes. Next is the "Bakery" department with 17 recipes, together with full information regarding utensils, yeast, ferment, leaves, etc., etc. Then follows a chapter on "Ices," including "Iced Drinks," with 189 recipes. Following this is a department of "Confectionery," with 90 recipes, including large pieces, candies, preserves, salted almonds, cheeses and fresh fruits, chocolate, coffees, raccahout, teas, etc. Then follows a very interesting chapter on "Wines," with information regarding the care of bottling, clarifying, decanting, and freezing; punches, dessert, drinks, etc. This is followed with a pictorial display of "last century" tables, and a "Collection of Delmonico's Menus," occupying 64 pages of the book. The volume ends with a comprehensive index occupying 44 double column pages. The book is profusely illustrated--there being no less than 806 cuts interspersed among the reading matter. The pictures are very good of their kind, too. Another most excellent feature of this great cook book is that every recipe in it appears under a good, honest English name, alongside of which is the translation of it into the French. PRICE $7.00 Postage Prepaid For Sale by THE HOTEL MONTHLY BOOKSHOP 950 Merchandise Mart JOHN WILLY, _Inc._ CHICAGO 54, ILL. Popular Handbooks for Hotel, Restaurant, Transportation Catering, Institution and Club Use The Epicurean (Ranhofer) $7.00 The king of cook books is "The Epicurean," by Charles Ranhofer, of Delmonico's. This book is 1,200 pages and weighs about ten pounds. It is the most extensive, the most complete, the most readable, the most attractive and the best all-around cook book that has ever been published. The first chapter is devoted to table service, with instruction in menu-making and the care and service of wines, the decoration of the table, the fixing of the sideboard, complete dining room instructions for the service of course dinners. French and Russian service is explained. There are lists of china, glass and silver, etc.; a table of supplies in which the French and English names are given, and a market list. Then follows 144 pages of menus for breakfasts, luncheons, dinners, buffet or standing suppers, collations, hunting parties, garden parties, dancing parties, etc. All dishes in these menus are numbered to conform with recipes for them in the body of the book. There is a chapter on elementary methods, in which even the drudgery work in the kitchen is explained, and all the work done by apprentices in the early stages of hotel kitchen work. The chapter on kitchen utensils is very full, every utensil illustrated. Then come the recipes: 200 soups, 251 sauces, 133 garnishes, 191 side dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poultry, 163 game, 198 miscellaneous entrees, 67 salads, 172 vegetables, 100 eggs, 37 farinaceous foods, 233 sweet entrees, 170 cakes, 17 breads, 189 ices and iced drinks, 90 confectionery, and several illustrations of centerpieces. There is an exhaustive chapter on wines, several recipes for mixed drinks, and 64 pages devoted to a collection of Delmonico menus. The index occupies 44 double-column pages. There are more than 800 illustrations. A most excellent feature of The Epicurean is that every recipe in it appears under a good honest English name, alongside of which is the translation of it into French. It is beautifully bound in Keratol Levant grain, embossed in gold. The Palmer House Cook Book (Amiet) $3.00 Here is the book you have been waiting for ... the _new_ Palmer House Cook Book ... newly revised, new recipes ... illustrated with 20 beautiful natural color and 20 black and white illustrations. The _new_ Palmer House Cook Book contains all the menus and recipes that made the first edition a best seller, _plus_ many new recipes and color illustrations. Recipes for world-famous dishes just as they are prepared by Chef Amiet in Chicago's Palmer House, and in other leading hotels, clubs, restaurants and in private homes. Yet, the instructions are so clear and simple, even a beginner can produce the dishes with wonderful results. The book is divided into two sections. The first section gives menus with recipes for seventy-six consecutive days. The second part is devoted to a choice of 339 recipes which may be substituted for any of those on the daily menus; and instructions for preparing the sauces, garnishes and dressings called for on the menus. Outstanding feature of this book is its 40 beautiful color and black and white illustrations showing the proper manner of service, and how the finished dish will look. The _new_ Palmer House Cook Book is truly a masterpiece of culinary literature ... a book which every manager, chef and steward ... in every hotel, club, and restaurant should own and use. 318 pages of recipes and menus, plus 40 pages of illustrations, 5-1/3 × 8 inches, cloth bound. The Hotel St. Francis Cook Book (Hirtzler) $3.00 The author was chef of Hotel St. Francis, San Francisco. Adapted for hotels, restaurants, clubs, coffee rooms, families and every place where high-class, wholesome cuisine is desired. This is the most important culinary book that has come from any press in the last twenty-five years. Mr. Hirtzler is known thruout Europe and America as one of the ablest chefs of the day. He made the cuisine of the Hotel St. Francis world-famous. A feature of the Hotel St. Francis Cook Book that will be appreciated by thousands of hotel people, caterers, families and all interested in home economics, is the selection and preparation of foods in season; the presentation of breakfast, luncheon and dinner menus for every day in the year--the selections appropriate, and all dishes actually prepared and served in the Hotel St. Francis. This feature of the book gives a suggestive quality, a reminder attribute, and a knowledge of food economies and food attributes that is hereby brought to the aid of the proficient and the learner, also enables even the inexperienced to produce the well-balanced menu. The Hotel St. Francis Cook Book is indexed and cross indexed so that every recipe can be referred to on the instant. The Edgewater Salad Book (Shircliffe) $5.00 Contains more than 600 tested recipes for salads and salad dressings. Mr. Shircliffe has not only given the recipes, but in many cases has supplemented them with author's notes, calling attention to special health-giving features, and suggesting diets for the different ailments that afflict humans. He also takes opportunity to preach many a short sermon on the importance of right eating and what is best for health from the cradle to old age. He also intersperses much of human interest in the way of anecdote, legend and historic events. In this way it is more than a cook book--it is readable to those who are not so much interested in how to make salads as in the enjoyment of them. The great charm of the book is the illustrations, which are from direct photographs in the natural colors, so that the dishes illustrated have the eye-appeal and the enticing qualities of the real dish. It is a book that fits into every kitchen--home, hotel, club, hospital, restaurant, lunch room, cafeteria, steamship, dining car, industrial catering plant, institution, army mess--in fact, wherever information is desired as to the why and how to prepare for the table. The Edgewater Salad Portfolio (Shircliffe) $2.00 A set of beautiful illustrations of salads taken from the Edgewater Beach Salad Book. They are mounted on heavy green cover stock, 8-7/8 × 11-1/4 inches, each showing one or two of the salads, and are suitable for framing. The portfolio may be used by the maître d'hôtel to assist him in selling party menus. The illustrations are so natural and appetizing that they make strong appeal to patrons when selecting the salad course for special menus. Also these pictures serve as a guide to pantry girls, showing them how the finished salad should look. The Edgewater Sandwich Book (Shircliffe) $2.00 Supplemented with chapters on hors d'oeuvres, suprêmes, canapes and relishes. More than 600 recipes. This book is by the author of the Edgewater Salad Book, the most important culinary book produced in recent years. There are thirty illustrations of sandwiches and hors d'oeuvres. It will meet the requirements of all kinds of refreshment places from the soda fountain to lunch room, tea room and high-class restaurant. Bound in convenient pocket size. A Selection of Dishes and the Chef's Reminder (Fellows) $1.00 The book that has met with the largest sale and is in most demand from managers, stewards and cooks. It is in vest pocket form, 220 pages. The most complete and serviceable pocket reference book to culinary matters that has ever been published. It is not a cook book, in the general sense of the word, but is full of ideas and suggestions regarding bill-of-fare dishes. Chapters are devoted to entrees of all kinds, salads, soups, consommés, fish and their sauces, sauces in general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestion for breakfast, lunch and supper dishes, chafing dish cookery, menus, and a pronouncing glossary of culinary terms. Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand the basic work in preparing dishes, and the sauces and garnishes are treated separately, with information as to their component parts. Thousands of men who possess a copy of this book say it is their greatest help. Printed on bond paper, bound in flexible cover. The Hotel Butcher, Garde Manger and Carver (Frank Rivers) $2.00 The author has cultivated a new field in culinary literature, and produced a book both novel and useful. His experience as butcher, carver, chef and steward enabled him to compile facts regarding meats and meat economics, from the butcher shop to the dining-room table, that will be invaluable to managers, stewards, chefs, and all persons employed in culinary work. His book digests the subjects of buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs and institutions. It is varied with suggestions for the use of meats and trimmings for particular dishes; the composition of these dishes set forth in concise form. The information is clarified by the use of about 300 illustrations. The index is so comprehensive that any item may be referred to on the instant. 125 pages. Ideas for Refreshment Rooms $1.00 This book is composed mainly of expositions of catering systems, in particular, tea room, lunch room, department store, cafeteria, school, industrial plant, dining car, club and outside. A valuable feature of it is the illustrating of different accounting systems and report forms; also plans of lunch rooms, kitchens and pantries, showing consistent lay-out. There are more than a hundred beautiful half-tone illustrations picturing refreshment rooms of many kinds, their decoration, and furnishment. Complete sets of menus of famous catering establishments are presented; also à large number of menus to fit the lunch room, cafeteria, industrial plant, or school. Thruout the book there is a plea for the balanced ration and right eating, the advocacy of plain foods simply prepared and appetizingly served, the nutritive value given careful consideration. There is a chapter on service; a chapter on the brewing and serving of tea and coffee; several pages devoted to pantry prepared foods; illustrations of kitchens, of restaurant checks, and of many interesting things, as electric equipment; questions of fuel economy, illumination, and a hundred and one clever ideas in the marketing of prepared foods in public eating houses. The book is thoroly indexed and cross indexed to assure quick finding. 385 pages, cloth bound. The Culinary Handbook (Fellows) $2.00 Presents in concise form information regarding the preparation and service of nearly 4,000 different bill-of-fare dishes; also gives much information of encyclopedic nature regarding foods of all kinds. Quick reference to every dish described is facilitated with an index of 39 columns arranged in alphabetical order, and cross indexed so that no matter what one is looking for, all he has to do is to find the initial letter and under it, in alphabetical order, for second, third and fourth letters, etc., the article wanted, with page on which it is found. Referring, for instance, to a sauce of any particular kind. Find the word Sauce in the index, and under it will be found in alphabetical order 149 different sauces; and under Salads 71 different kinds, exclusive of the variations in making. Under head of Sausage there are 45 different kinds described, with directions for making as well as cooking and serving. In fact, the sausage information in this book is more complete than in any other published. 190 pages; 7 x 10 inches. The Menu Maker (Fellows) $2.00 This is the last of the successful ready reference books compiled by Chas. Fellows, author of "A Selection of Dishes and the Chef's Reminder" and "The Culinary Handbook." In this book Mr. Fellows has compiled in concise form thousands of suggestions for daily changes on the bills-of-fare, both American and European plan, for breakfast, luncheon and dinner cards, and so arranged as to give popular changes from day to day to give acceptable variety. The book is supplemented with 110 pages of sample menus and bills-of-fare, several of them photographic reproductions, and representing the cards of hotels and restaurants of both first and second class, lunch rooms, transportation catering menus, club menus, wine list, caterer's list, and several illustrations of glass, china and silverware and banquet scenes. The book is indexed; printed on fine quality paper; page 7 x 10 inches, cloth bound. Paul Richards' Pastry Book $2.00 This is the title in brief of "Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats, Especially Adapted for Hotel and Catering Purposes." The author is known as one of the most skillful all around bakers, pastry cooks and confectioners in America, and has demonstrated the quality of his work in leading hotels. In writing this book he took particular pains to have the recipes reliable and worded in such simple fashion that all who read them may readily understand and work from them. The book is in seven parts. Part I is devoted to fruit jellies and preserves; jams, jellies, compotes and syrups; preserved crushed fruits for sherbets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry and pie making, pastes and fillings; pastry creams, patty cases, tarts and tartlets; icings. Part III, cake baking; Part IV, puddings and sauces. Part V, ice creams, ices, punches, etc. Part VI, breads, rolls, buns, etc. Part VII, candy making and miscellaneous recipes; bread economies in hotel; caterers' price list. The recipes are readily found with the aid to 36 columns of index and cross index in the back of the book, this index forming in itself a complete directory, so to speak, of breads, pastry, ices and sugar foods. Printed on strong white paper; pages 7 x 10 inches, 168 pages, bound in cloth. Pastry for the Restaurant (Richards) $1.00 A vest pocket book of 158 pages, is, as its title indicates, especially produced for the use of bakers employed in restaurants and European plan hotels. The style of work required for the American plan hotel with table d'hote meal, and that for the European plan hotel restaurant, where each article is sold for a separate price, has brought about a demand for a book with recipes and methods especially adapted for the preparation of bakery and pastry goods for individual sale. The first chapter is devoted to French pastries, which are now so generally sold, yet so little understood, because of the misnomer title; then follows cakes and tarts of every kind; pies, in great variety; puddings, hot and cold; ices, ice creams, and many specialties, all set forth with ingredients, quantities, and methods of mixing and preparing, and instructions for oven or temperature control. Mr. Richards' other books have become standard the world over, and this one will be equally reliable. The index to this book makes a very complete reference to popular pastry goods and will be found valuable as a reminder. The book is printed on bond paper. Candy for Dessert (Richards) $1.00 Ice Cream for Small Plants (Etta H. Handy) $2.50 Whether you make your own ice cream or buy it on specification from a local manufacturer, you need this book. It has many practical suggestions for retailing and service; also special chapters on the selection of manufacturing and storage equipment. There are 23 pages of pictures of specialty dishes. The book shows how high grade frozen foods can be made economically and advantageously in small quantity, as in the hotel or restaurant. It is a practical handbook on the making of ice cream, and is written in non-technical language so that it can be easily understood by those not familiar with ice cream production. The formulas are written for use in a forty-quart freezer, but may be easily adapted to one-half or one-quarter that amount, or for even smaller quantity. The recipes are carefully standardized and have been successfully used to yield products of uniformly high quality that can be sold at a consistent profit. For those who buy ice cream from a local manufacturer, and want to control the quality, _Ice Cream For Small Plants_ enables them to specify formulas for an almost unlimited variety of frozen desserts. 180 pages, 5 x 7½ inches, durable cloth binding. The Vest Pocket Pastry Book (Meister) $1.00 This little book contains 500 recipes, includes 57 for hot puddings, pudding sauces, etc.; 77 for cold puddings, side dishes, jellies, etc.; 90 for ice creams, water ices, punches, etc.; 68 for pastes, patties, pies, tarts, etc.; 77 for cakes; 17 for icings, colorings, sugars, etc.; 60 for bread, rolls, yeast raised cakes, griddle cakes, etc., as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of The Hotel Monthly, who had heard his work highly complimented by his employers, who said they believed him to have no superior as a first-class workman. The recipes, while given in few words, yet are easily understandable and have helped thousands of bakers to improve their work. Book is indexed; printed on bond paper. The Vest Pocket Vegetable Book (Moore) $1.00 This book has done more to popularize the cooking and serving of vegetables in hotels and restaurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded remarkably well. Into 120 pages he has condensed more information regarding the history, cultivation, nutritive qualities and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large; and it has been demonstrated to be a book without mistakes. Recipes for soups, sauces, garnishings and salads supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in proportion to their importance. The vegetables are given with their English names and the French and German translations. The book is indexed and printed on bond paper. The Book of Sauces (Senn) $1.00 Mr. Senn is the author of the famous Twentieth Century Cookery Book, The Menu Book, Practical Gastronomy, and ten other culinary books that have become standard in Europe, and that have extensive sale in America. His Book of Sauces is the most complete work of the kind that has ever been produced. It treats the subject thoroly from every angle and covers all kinds of sauces for meat, poultry, fish and salad dishes; also sweet sauces. This book is adapted not alone for the hotel and catering trades, but also for family use the world over. Epicures will find it invaluable for the suggestions and practical instructions, together with the culinary lore therein contained. Book is vest pocket size, printed on bond paper. The Fish and Oyster Book (Kientz) $1.00 The author was for many years chef of Rector's (the noted sea foods restaurant in Chicago), is a handy vest pocket volume, the leaf measuring 3 x 6½ inches. In this book Mr. Kientz tells in concise manner how to cook practically every kind of fish that is brought to the American market; and not only explains the method of cooking, but also the making of the sauces and the manner of service. Every recipe is given with its bill-of-fare name in English and its translation into the French. The recipes include also such dishes as frogs' legs, all kinds of shell fish, snails, terrapin, and the fish force-meats. Also there is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book is indexed, printed on bond paper, bound in flexible cover. Economical Soups and Entrees (Vachon) $1.00 This book was written in response to a demand for a book that would tell how to prepare savory dishes from inexpensive materials at small cost; and, in particular, how to use up leftovers; by which is meant good cooked foods not served at a previous meal, and which have not in any way lost their marketable value in the sense of deterioration of quality, but which can be served in hotel or restaurant in the same appetizing manner that leftovers are served in well-to-do families. Mr. Vachon was selected to write this book because of his reputation as an economical chef. In it he has given recipes in particular for meat entrees of the savory order, stews, pies and croquettes, hash, salads and fried meats. The soups include creams, broths, bouillons, chowders, purees, pepper-pots and the like. It is two books in one, separately indexed, printed on bond paper, leaf 3 x 7 inches, bound in flexible cover. Eggs In a Thousand Ways (Meyer) $1.00 This book gives more reliable information regarding eggs and their preparation for the table than can be found in any other book. Is indexed and cross indexed so that any method of cooking eggs and any of the garnishings can be referred to on the instant. The book starts with boiled eggs. Then (following the departmental index in alphabetical order) are cold eggs, 79 ways; egg drinks, 22 kinds; eggs in cases, 25 ways; in cocottes, 24 ways; mollet, 79 ways; molded in timbales, 29 ways; fried, 33; fried poached, 38; hard eggs, 32; miscellaneous recipes, 27; omelets in 210 ways; poached, 227 ways; scrambled, 123; shirred, 95; stuffed, hard, 34; surprise omelets, 9; sweet eggs, 16; sweet omelets, 38. The recipes are in condensed form. The book is vest pocket size, 150 pages, printed on bond paper. Drinks (Jacques Straub) $1.00 This book is full of genuine pre-prohibition recipes for mixed Drinks. The author was wine steward of the famous Blackstone Hotel Bar in Chicago. It is an authoritative treatise on how mixed drinks should be made. In addition to 700 practical recipes, it has a preface by "Oscar" of the Waldorf, and an opening chapter outlining the care and medicinal value of wines. We recommend "Drinks" as the book being used by the finest hotels and clubs, by connoisseurs of beverages, and as a book that is authoritative and exceedingly practical because it was written by one who knew how, and was first published in the days before prohibition (1914). The Menu Translator (Duchamp & Jenning) $3.00 This book was formerly known as the "Universal Dictionary of Menus" and served as a guide to thousands of menu-makers, stewards, and chefs. Today, it has been completely revised, greatly enlarged and lists about 12,000 translations in French, English and German. Items are carefully arranged under 25 headings, making it easy to find any item. Now in its seventh edition, and one of the newest and most complete works of its kind. 137 pages, 5 x 7½ inches. Advertising of Hotels (Clarence Madden) $2.00 This is the first practical, comprehensive inquiry into hotel advertising ever made available. It is the only book which treats the problem of selling rooms and service in its entirety--promotion, publicity, "in-the-house", "word-of-mouth", copy, appropriation, media selection, and agency contact. Mr. Madden is acquainted with both sides of the advertising picture. His book brings the two into sharp focus and shows their proper relationship.... Anyone who is in any way affected by hotel advertising should be sure to have on hand a copy of "THE ADVERTISING OF HOTELS" for study, reference, and guidance. The Van Orman System of Hotel Control $ .50 A book illustrating and describing the many forms used in the hotels of the Van Orman Chain of hotels. American Plan Check System (Lewis) $1.00 Hospitality (McGovern) $1.00 The American Waiter (Goins) $1.00 This is the only published book that treats intelligently of the waiter's work from bus boy to head waiter, for both hotel and restaurant requirements. Interspersed are chapters on the care of table wares, salad making, table setting, carving, dishing up, handling of sea foods, building of banquet tables, and many other useful items of information. The book is illustrated, vest pocket size, printed on bond paper. The Hotel Monthly Bookshop John Willy, Inc. 950 Merchandise Mart Chicago 54, Illinois