The Hotel St. Francis Cook Book (part 3 of 4)

The Hotel St. Francis Cook Book (part 3 of 4)

=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 Creole sauce and serve.

=Small sirloin steak a 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 Consomme Vanderbilt Salami. Pim olas Striped bass, meuniere 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.

=Consomme 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 consomme.

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 Chateau potatoes Asparagus, Hollandaise Tomato salad Biscuit glace, au cafe 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 a 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 puree of tomato soup with one pint of well-seasoned consomme 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 a 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 a la Patti Stewed tripe, Blanchard Puff paste roses Coffee

DINNER Consomme 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 Souffle au fromage Coffee

=Eggs a 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 Madere 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.

=Consomme Alexandria.= Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consomme 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.

=Glace 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 consomme in cups Cold saddle of mutton White bean salad French pastry Demi tasse

DINNER Lamb broth a 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 a 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, maitre d'hotel 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 glace, 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 rissolee 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 saute, Spanish style Boiled rice Watermelon Demi tasse

DINNER Consomme Rothschild California ripe olives Broiled striped bass, maitre d'hotel Sliced culemo salad Roast chicken Peas a la Francaise 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 Creole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.

=Consomme Rothschild.= Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consomme. 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 puree; 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 puree 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 Madere, or tomato sauce.

AUGUST 6

BREAKFAST Grapes Hominy in cream Rolls Coffee

LUNCHEON Canape St. Francis Eggs Montebello Cold roast beef Cosmopolitan salad Buttermilk

DINNER Consomme 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 Bearnaise 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.

=Consomme 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 consomme, 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, saute meuniere 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 sauteed 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 maitre d'hotel butter on top of all.

=Potage Cameroni.= Make one quart of consomme brunoise, add six chickens' livers cut in small squares and sauteed 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 Bearnaise 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 consomme in cups Cold sirloin of beef, with meat jelly Potato and beet salad Schloss cheese with crackers Coffee

DINNER Consomme Monaco Celery Broiled striped bass, maitre d'hotel Virginia ham glace, 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 saute 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.

=Consomme Monaco.= Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consomme.

=Virginia ham, glace.= Soak a Virginia ham in cold water over night. Then put the ham in a 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 Madere 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 Madere, 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, saute a sec Tenderloin of beef, Gambetta Romaine salad Biscuit glace, 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 Bearnaise 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 Madere 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 glaces, and on the other side with fresh mushrooms saute in butter. Serve sauce Madere 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 Consomme 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. Glace 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.

=Consomme Oriental.= Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consomme 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 saute on both sides until done. Put the fish on a platter and pour Creole 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 saute, 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 saute, 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 saute pan, heat, then add the chops and saute 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 Madere, 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 Consomme fermiere Radishes. Salted almonds Broiled lobster, maitre d'hotel Sweetbreads braise, 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.

=Consomme fermiere.= 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 consomme, and boil for fifteen minutes. Serve with chopped parsley on top, and with bread crusts fried in butter separate.

=Sweetbreads braise, 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 braise, 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 canape Scrambled eggs, Mauresque Cold smoked beef tongue Romaine salad American cheese with crackers Assorted cakes Demi tasse

DINNER Potage Nassau Ripe California olives Pompano saute, meuniere 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 canape.= 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 consomme in cups Cold salmon, mayonnaise Culemo salad French pastry Demi tasse

DINNER Pea soup with vermicelli Crisp celery Codfish steak, a l'Anglaise Fillet of beef, Dumas Chicory salad Fancy ice cream Assorted cakes Coffee

=Pea soup with vermicelli.= One quart of puree of pea soup mixed with one pint of consomme vermicelli.

=Codfish steak a l'Anglaise.= Heat two ounces of butter in a saute 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 Madere 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 Chateau 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 Chateau 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 a 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 Puree of chicory Summer squash in butter Rissolees 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 consomme, one pint of puree 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 ecrevisse tails cut in two; or the tail of a lobster cut in small squares.

=Puree of chicory.= See March 14th, Puree of salad.

AUGUST 17

BREAKFAST Stewed prunes Ham and eggs Rolls Coffee

LUNCHEON Cantaloupe Poached eggs, Balti Ham croquettes, cream sauce Peas a la Francaise Schloss cheese with crackers Coffee

DINNER Consomme Montesquieu Mortadella Pompano, saute meuniere Leg of mutton, Mexicaine String beans Potatoes saute 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 Madere.

=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 Madere. The butter is added to prevent the croquettes from being hard, when cooked.

=Virginia ham croquettes.= Make from Virginia ham; otherwise same as above.

=Consomme 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 consomme.

=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 a la Creole for each person.

=Stuffed pimentos, Creole.= Make a rice Creole. 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 puree 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 Consomme 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 saute in butter, and add a little sauce Madere. 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.

=Consomme 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 consomme.

=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 gene 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 Madere over the white of the eggs.

=Potage brunoise, with rice.= To three pints of consomme 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 gene.= 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 Canape thon marine Cold eggs, Riche Broiled lamb chops French fried potatoes Cold artichokes, vinaigrette Cottage cheese with crackers Coffee

DINNER Puree of lentils with tapioca California ripe olives Broiled pompano, fleurette Duchesse potatoes Boiled fowl, celery sauce Spinach, English style Orange darioles Demi tasse

=Canape thon marine.= Butter four pieces of toast, lay thin slices of thon marine 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.

=Puree of lentils with tapioca.= Mix one quart of puree of lentils with one pint of consomme 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 saute, Lyonnaise Mashed potatoes Field salad Raspberry tartelette Demi tasse

DINNER Consomme 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.

=Consomme Colbert.= Add to consomme printanier one poached egg for each person. Sprinkle with chopped chervil.

=Lobster en court bouillon.= Heat in a saute 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 varies Cold consomme in cups Omelet Imperatrice English mutton chop, tavern Escarole and chicory salad Roquefort cheese with crackers Assorted fruit Demi tasse

DINNER Puree of white bean soup, Allemande Plain celery Sand dabs, meuniere Sugar-cured ham glace, champagne sauce Spinach in cream Potatoes au gratin Wine jelly with whipped cream Assorted cakes Coffee

=Omelette Imperatrice.= 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.

=Puree of white bean soup, Allemande.= Make a puree of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices.

=Sugar-cured ham glace.= 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, Opera Spring lamb Irish stew French pastry Coffee

DINNER Consomme with Italian paste Lyon sausage Stewed striped bass, Americaine Hollandaise potatoes Roast chicken Succotash Cauliflower, Polonaise Hearts of lettuce salad Corn starch blanc mange with berries Macaroons Demi tasse

=Eggs, Opera.= Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers saute au Madere.

=Consomme 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 consomme, with grated cheese separate.

=Stewed striped bass, Americaine.= Cut four pounds of striped bass in pieces two inches thick. Put them in a buttered saute 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 Puree of turnips, Caroline Mortadella. Salted almonds Broiled fillet of sole, maitre d'hotel Leg of veal, au jus Carrots, Vichy Peas in butter Chateau 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 saute 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.

=Puree 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 Consomme Chatelaine 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.

=Consomme Chatelaine.= Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consomme.

=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 Bearnaise 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 glace, 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, mariniere 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, mariniere.= 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 Consomme tapioca, ecrevisse butter California ripe olives Sand dabs, meuniere Roast turkey, cranberry sauce Green corn Spinach with eggs Rissolee potatoes Cold artichoke, vinaigrette Roman punch Assorted cakes Coffee

=Eggs Benoit.= Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms saute 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.

=Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter).= Make two quarts of consomme tapioca, and while boiling add, little by little, three ounces of ecrevisse 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 Canape 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 Souffle 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 saute 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 saute, Alsacienne Peas a la Francaise 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 puree of tomatoes with one quart of Consomme 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 saute, Alsacienne.= Cut a chicken in four. Heat one ounce of butter in a saute 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 Canape 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, Cafe Julien String beans with tomatoes Escarole salad Strawberries a 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, Cafe 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 Madere 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 a la tripe Cold roast beef String bean salad Duchesse darioles Demi tasse

DINNER Potage Maintenon California ripe olives Pompano saute, meuniere Roast duckling, apple sauce Baked creamed squash Sweet potatoes saute 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 saute, au Madere Mashed potatoes Salade Bresilienne Camembert cheese with crackers Coffee

DINNER Consomme 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 supreme 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.

=Consomme brunoise and vermicelli.= One quart of consomme brunoise mixed with one pint of consomme 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 maitre d'hotel 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 consomme in cups Baked oysters, Gruyere Russian salad Mirlitons au rhum Coffee

DINNER Potage Ruffo Queen olives Bouillabaisse Marseillaise Roast leg of lamb Corn a la Marie Potato croquettes Lima beans in butter Chicory and romaine salad Vanilla ice cream Lady cake Demi tasse

=Baked oysters, Gruyere.= 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 puree of tomato soup with one pint of consomme, 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 a 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 Consomme federal Salted Brazil nuts Boiled Lake Tahoe trout, Hollandaise Potatoes, nature Sweetbreads braise, 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 a 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.

=Consomme federal.= Make a consomme royal, season with a little Cayenne pepper, and add six thin slices of truffle for each person.

=Sweetbreads braise, Georginette.= Make a puree of sorrel (see vegetable). Add to the puree some sliced canned mushrooms; or fresh mushrooms saute in butter. Put the sorrel on a platter, lay sweetbreads braise on top, and pour the gravy around the bottom of the platter.

=New beets, Californienne.= Put in a saute 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 eclairs Demi tasse

=Eggs, Jockey Club.= Shirred eggs garnished with veal kidneys saute au Madere.

=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 Creole. 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 saute, 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 saute, 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 saute 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 consomme, in cups Cold braised beef, meat jelly Cole slaw Omelette Celestine 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 Celestine.= 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 entree 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 a 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 etuve, bonne femme Bischwiller potatoes Alligator pear salad Roquefort cheese with crackers Coffee

DINNER Oysters on half shell Consomme 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 saute 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 etuve, 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.

=Consomme Portugaise.= Peel four tomatoes, cut in two, squeeze out the water, and cut in small dices. Bring three pints of consomme 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 saute 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 Madere 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 a la Deutsch German apple cake Iced tea

DINNER Cream of farina, lie 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 puree of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madere).

=Cream of farina, lie.= 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 a large cup of cream. Strain again.

=Fillet of sole, Pondichery.= Cut four fillets of sole, season with salt and pepper, place in a buttered saute 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 saute pan with two ounces of butter and an onion cut in four. Saute until the onion and chops are golden yellow. Then place the chops on a platter. In the saute 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 Moliere Frogs' legs, Greenway Cold squab Sliced grapefruit and lettuce salad Stilton cheese with crackers Demi tasse

DINNER Consomme with noodles California ripe olives Boiled salmon, sauce Maximilienne Potatoes, nature Filet mignon, Du Barry Chiffonnade salad Pancakes with raspberry syrup Coffee

=Eggs Moliere.= 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 saute 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 Madere 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 saute 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 Puree of Lima beans Fried egg plant Royal cake Iced tea

DINNER Blue Points, mignonette Puree 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.

=Puree of peas with noodles.= Make a puree 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 Puree of salad York potatoes Roquefort sandwiches Coffee

DINNER Consomme 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.

=Consomme Napier.= Add to boiling consomme 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 a 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, meuniere 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 puree 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 Consomme with stuffed cabbage Sardines Fillet of sole, Meissonier English mutton chops Broiled fresh mushrooms Colache (vegetable) Rissolee 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 Bearnaise sauce around it.

=Pulled bread.= Take a 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.

=Consomme with stuffed cabbage.= Add to hot consomme 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 Madere, or tomato sauce.

=Fillet of sole, Meissonier.= Trim four fillets of sole, fold them in half, season with salt and pepper, lay in buttered saute 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, a la royal Pickles. Ripe California olives Sand dabs, Carnot Larded tenderloin of beef, Sigurd Lettuce braise 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 maitre d'hotel 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 a 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 saute 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 a larded tenderloin of beef, place on a platter, and garnish one side with stuffed tomatoes Creole; and the other side with potato croquettes. Serve sauce Perigueux 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 consomme in cups Poached eggs, Dauphine Broiled squab on toast Saute 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 Madere, 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 a 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 Consomme printanier royal California ripe olives Ecrevisses en buisson Boiled leg of mutton, caper sauce Mashed turnips Steamboat fried potatoes Lettuce and grapefruit salad Orange souffle glace, 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 souffle glace, 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 Creole 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, saute meuniere 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 saute 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 Consomme Chartreuse. Queen olives Terrapin saute au beurre Roast lamb, mint sauce Timbale of spinach Potatoes, Hollandaise Lettuce and grapefruit salad Vanilla ice cream Baises (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 Madere, 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.

=Baises (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.

=Consomme 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 consomme; 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 consomme.

=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 Canape Riga Consomme 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 saute 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 Soufflee potatoes French pastry Demi tasse

DINNER California oyster cocktail Consomme Trianon Ripe olives Fried eels, sauce remoulade Breast of chicken with figs Artichokes, sauce Italienne Broiled fresh mushrooms Potatoes a la Reine Romaine salad, Roquefort dressing Biscuit glace, St. Francis Alsatian wafers Coffee

=Consomme Trianon.= Cut some green, red, and natural royal in triangle shapes, and serve in hot consomme.

=Consomme with green royal.= Mix four eggs with one pint of warm consomme, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consomme.

=Consomme with red royal.= Obtain some red coloring from a fancy grocer. Mix the yolks of four eggs with one pint of warm consomme, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consomme.

=Fried eels, sauce remoulade.= 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 remoulade 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 consomme, and used instead, if desired.

SEPTEMBER 23

BREAKFAST Fresh raspberries with cream Griddle cakes with maple syrup Rolls Coffee

LUNCHEON Grapefruit en supreme 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 saute pan with a little butter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of butter in a saute 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 Consomme Madrilene 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 cepes, 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 saute 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 Madere.

=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 Bearnaise sauce, mix well, and strain over the fish.

SEPTEMBER 26

BREAKFAST Fresh strawberries with cream Plain poached eggs on toast Rolls Coffee

LUNCHEON Pimentos Suedoise Sand dabs, meuniere Fried loin of lamb chops, tomato sauce Lima beans with shallots Potato salad Chocolate eclairs Demi tasse

DINNER Toke Point oysters Sorrel soup with rice Chow chow Baked lobster, cardinal Ham glace, champagne sauce Cooked lettuce salad Duchesse potatoes Fruit salad Philadelphia lemon water ice Assorted cakes Coffee

=Pimentos Suedoise.= 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 saute 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 saute 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 Soufflee potatoes Cold fresh asparagus, mustard sauce Roquefort cheese with crackers Coffee

DINNER Consomme national Plain celery. Ripe olives Fillet of sand dabs, meuniere 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 maitre d'hotel butter on top of each, and garnish with watercress and lemons cut in half.

=Consomme national.= Cut some plain green, and red royal in small stars, and serve in hot consomme.

=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 saute 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 saute, aux fines herbes Alsatian potatoes Watercress salad Pear tartelette. Coffee

DINNER Potage Navarraise Salted pecans Oysters en brochette, a la diable Roast chicken Stewed tomatoes, family style Mashed potatoes Peas a la Francaise Lettuce, mayonnaise dressing Crust with peaches (Croute aux peches) 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 saute, aux fines herbes.= Cut three pounds of boiled tripe in strips, put in a saute 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 consomme and one pint of tomato sauce, or tomato puree; 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 maitre d'hotel sauce, and garnish with lemons cut in four, and parsley in branches.

=Oysters en brochette, a 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 maitre d'hotel sauce over the oysters, and devil sauce separate.

=Crusts with peaches (croute aux peches).= 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 Canape of fresh Beluga caviar Omelet with peas Sirloin steak, Saxonne Julienne potatoes Lettuce salad Meringue glacee a la vanille Demi tasse

DINNER Toke Point oysters, mignonette Consomme Medina Ripe California olives Sand dabs, saute meuniere 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 Madere over the steaks.

=Consomme 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 consomme. 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 Schorestene Dill pickles. Radishes Frogs' legs, saute a 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 Schorestene.= Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a casserole with three quarts of consomme 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 saute in butter. Pour a little sauce Madere 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 Consomme Georgia Ripe California olives Pompano saute meuniere Virginia ham glace, 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.

=Consomme 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 consomme.

OCTOBER 2

BREAKFAST Sliced peaches with cream Omelet with bacon Corn muffins Coffee

LUNCHEON Cantaloupe Consomme in cups Lamb chops, Beau-sejour Chateau 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, puree 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 (Genoise legere).= 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 glace 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 saute 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 Canape Eldorado Poached eggs, Taft Beef steak, Jusienne Potatoes au gratin Chicory salad Banana pie Demi tasse

DINNER Consomme Frascati Chow chow Boiled brook trout, sauce mousseline Potatoes, Nature Lamb chops, Beaugency Peas and carrots in cream Chiffonnade salad Pears a la Piedmont Alsatian wafers Coffee

=Canape 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 saute pan with melted butter. When done place on a platter and garnish with lettuce braise, peas in butter, and onions glaces. Pour sauce Madere over the steaks.

=Consomme 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 consomme. 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 a 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 Saute 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 braise, Liencourt Peas a la Francaise Saddle of lamb, au jus Jets de houblons Cardon a la moelle Potatoes a 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 puree of fresh mushrooms.

=Puree 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.=--Glace the wedding cake with very thick white frosting, and then decorate it with royal icing (see glace 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 Canape of sardines Poached eggs, Velour Filet mignon, Monegasque Lettuce salad Camembert cheese with crackers Coffee

DINNER Hare soup, Uncle Sam Pim olas Sand dabs, meuniere Roast leg of lamb, au jus Lima beans Mashed potatoes Romaine salad Crepes 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 Bearnaise 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 Madere, to which has been added some sliced green olives, over the steaks.

=Hare soup, Uncle Sam.= Cut the saddle and hind legs from a 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.

=Crepes 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 Chateau potatoes Apple pie Coffee

DINNER Blue Point oysters Consomme 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.

=Consomme with noodles.= Boil one-half pound of noodles in salted water. When done add them to two quarts of hot consomme. Serve grated cheese separate.

=Fillet of halibut, Pondicherry.= Place four fillets of halibut in a saute 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 a 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, saute meuniere Sirloin steak, Braconiere New peas in cream Rissolee potatoes Escarole salad Roly-poly pudding Coffee

=Fresh artichokes a 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 consomme. 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, Braconiere.= Broil a sirloin steak, place on a platter, and garnish with onions glaces and broiled fresh mushrooms. Pour sauce Madere 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 a 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 a la rose Eggs, Boston style Lamb or mutton chops, Bignon String beans Mashed potatoes Tutti frutti pudding Demi tasse

DINNER Seapuit oysters Consomme Pemartin Celery. Salted almonds Brook trout, Cambaceres 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 Creole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a saute pan with one-half glass of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Madere), 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.

=Consomme 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 consomme, season well with salt and Cayenne pepper, and serve very hot.

=Brook trout, Cambaceres.= 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 maitre d'hotel 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 a l'Italienne Cranberry water ice Assorted cakes Coffee

DINNER Merry widow cocktail Chicken soup a la Francaise Celery Scallops a 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 maitre d'hotel 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 saute 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 a la Francaise.= 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 ecrevisses, 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 a 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 puree. 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 puree. 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, Norvegienne 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, Norvegienne.= 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 Madere over the meat.

=Montmorency pudding.= Butter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glace 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 glace 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 rissolees Plain spinach Lettuce salad Mince pie. American cheese. Coffee

=Hungarian soup.= Saute 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 a 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 a 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 Conte Veal saute, Catalane Romaine salad Assorted cheese and crackers Coffee

DINNER Consomme Nelson Radishes and celery Sand dabs, meuniere 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 Conte.= 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 Saute, Catalane.= Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a saute 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 glaces, and two dozen stoned queen olives.

=Consomme 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 saute, 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 saute, Josephine.= Cut two spring chickens in quarters, and season with salt and pepper. In a saute pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and saute. 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 saute 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 a layer of the crumb mixture, with a bit of butter, at the bottom. Then a 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 consomme, 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 braise 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 macedoine of vegetables. Pour some sauce Madere over the meat.

OCTOBER 14

BREAKFAST Stewed prunes Bacon and eggs Coffee Rolls

LUNCHEON Eggs Nantaise Pompano saute, d'Orsay Broiled honeycomb tripe Maitre d'hotel potatoes Lettuce salad Apple snow and cakes Coffee

DINNER Potage Champenoise Ripe olives Boiled brook trout, Romanoff Hollandaise potatoes Shoulder of mutton, Budapest Peas a la Francaise Laurette potatoes Celery mayonnaise Biscuit glace, 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 saute, 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 consomme.

=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 glace, 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, a l'aurore Sweetbreads, Saint Monde Lettuce salad Mince pie American cheese Demi tasse

DINNER Potage grenade Salted almonds Ecrevisses Georgette Roast leg of mutton, mint sauce String beans Mashed potatoes Tomato salad French pastry Coffee

=Eggs Mollet, a l'aurore.= Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce.

=Sweetbreads, Saint Monde.= 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 consomme, 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.

=Ecrevisses Georgette.= Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Ecrevisses Voltaire.

=Ecrevisses Voltaire.= Boil two dozen ecrevisses 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 a 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 Consomme Leopold Chow chow Broiled smelts, a l'Americaine Chicken Leon X Peas a la Francaise 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.

=Consomme 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, a l'Americaine.= 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 maitre d'hotel 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 Heloise Roast leg of veal, au jus Spinach in cream Potatoes au gratin Romaine salad Pancakes a 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 Heloise.= Remove the skin from both sides of a 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 Consomme in cups Shirred eggs, Metternich Pears, mayonnaise Cheese toast Coffee

DINNER Potage Ferneuse Ripe olives Sand dabs, saute meuniere 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, consomme, 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 bouquetiere Celery Fresh herring, a 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 bouquetiere.= Consomme, tapioca and printanier mixed.

=Fresh herring, a 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 a la rose Eggs, ministerielle Beef goulash, Hungarian style Mince pie Coffee

DINNER Consomme Diane Chow chow. Salted almonds Sole Dejazet Roast chicken Summer squash Chateau potatoes Lettuce salad Vanilla ice cream Assorted cakes Coffee

=Consomme 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 consomme. Add some dry sherry wine and a little Cayenne pepper before serving.

=Sole Dejazet.= Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.

OCTOBER 22

BREAKFAST Baked apples with cream Omelette with chipped beef Rolls Coffee

LUNCHEON Hors d'oeuvres assorted Smoked black Alaska cod in cream Lamb kidneys en pilaff Mashed potatoes Camembert cheese Almond biscuits Coffee

DINNER California oysters on half shell Potage Livonien Olives. Salted pecans Alsatian fish Roast ribs of beef Canned asparagus, Hollandaise Rissolees potatoes Escarole salad Lemon pie, special Coffee

=Potage Livonien.= In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve.

=Smoked Alaska black cod in cream.= Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a saute pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

=Alsatian fish.= Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour. Remove from the fire and thin out with boiling water. Chop fine some parsley, onions and two cloves of garlic, and add to the pan. Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes.

=Lamb kidneys en pilaff.= Slice fine a half dozen lamb kidneys, and prepare in the same manner as chicken livers en pilaff. (See January 8th.)

=Almond biscuit.= To every ounce of almond flour add the whites of two eggs beaten to a stiff froth. Salt to taste and beat well together. Put in buttered patty tins and bake in a moderately quick oven from fifteen to twenty minutes. The whole must be done quickly, and baked as soon as the ingredients are mixed.

=Lemon pie, special.= Mix in saucepan the yolks of sixteen eggs, three-quarters of a pound of sugar, and the juice and rinds of six lemons, and cook over a slow fire until it thickens. Then remove from the fire and stir in the whites of eight eggs beaten very hard. Pour the mixture into two pie plates, lined with thin pie dough, and bake in a medium hot oven for about twenty-five minutes.

OCTOBER 23

BREAKFAST Prunes Victor Boiled eggs Coffee and rolls Snails (bread)

LUNCHEON Avocado, French dressing War griddle cakes Tripe, Wm. H. Crane Mashed potatoes Coffee

DINNER Orange and grapefruit, St. Francis Stuffed chicken with California raisins Rice Californienne Lettuce and tomato salad Olympic club cheese Coffee

=War griddle cakes.= Soak stale bread in sour milk. Add enough flour or corn meal to make a batter. To a gallon add three eggs, baking powder, and salt. Cook in the same manner as wheat cakes.

=Orange and grapefruit, St. Francis.= Sliced oranges and grapefruit, in equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet. Serve in double supreme glasses with a few fresh strawberries on top.

=Prunes Victor.= Put two pounds of dry prunes in an earthen pot, add two quarts of water, the rind of a lemon, one stick of cinnamon, one-half cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil. Then move to one side of fire and simmer slowly for six hours. Or, set in a moderate oven for six hours. Allow to become cool, and add a pony of good cognac. Use the prune juice for a morning drink, and serve the prunes with cream.

=Chicken stuffed with raisins.= Soak a small loaf of bread in warm milk, squeeze out lightly, and add an equal volume of raisins. Season with salt and pepper, fill the chicken, and roast in the usual manner.

=California raisins= may be used in many dishes, such as soup, fish, entrees, roasts, bread, puddings, ice cream, etc.

=Rice Californienne.= Wash a pound of rice in cold water. Chop an onion, smother in butter, add the rice, one quart of broth, and season with salt and pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before serving add one-half cup of grated cheese.

=Tripe, Wm. H. Crane.= Wash the tripe well, and cut in round pieces about five inches in diameter. Place them in a saucepan with a few carrots, two or three onions, some whole peppers, salt, white wine, and good white broth. Boil until thoroughly tender. Then place the tripe in a stone jar and strain the liquid over it. Keep in a cool place. When needed turn them in flour, and fry quickly in a frying pan in very hot butter. Serve with some parsley butter.

=Avocado, French dressing.= Split the avocado, remove the pit, and fill half full with a dressing made with salt, pepper, a little French mustard, and one-third vinegar and two-thirds olive oil.

=French dressing.= Two teaspoonfuls of salt, one teaspoonful of mustard, one-quarter teaspoonful of black pepper, one-half teaspoonful of paprika, the juice of one lemon, and the same amount of vinegar. Put in a quart bottle, fill with olive oil, and shake thoroughly.

=Salad dressing.= One-half cup of tomato catsup, one-half cup of cream, two teaspoonfuls of lemon juice, and black and red pepper and salt to taste.

=Snails.= Dissolve one ounce of yeast in warm water. Make a dough with one pound of flour, four ounces of sugar, two eggs, two ounces of butter, two ounces of lard, one ounce of salt, one cup of water, and the dissolved yeast. Allow to raise for about an hour. Then roll the dough into a square sheet about one-quarter inch thick. Brush over with butter and bestrew with sugar, cinnamon, and currants. Roll the sheet into a roll and cut in slices one-quarter inch thick. Lay the slices on a greased pan and allow to raise until double the size. Bake in a moderate oven.

=Olympic club cheese.= Scrape clean three best quality camembert cheeses. Put in a copper casserole with one-quarter pound of good Roquefort cheese, one-half pound of table butter, two tablespoonfuls of sifted flour and one pint of cream. Boil until the whole is melted together. Then strain through cheese cloth, put in an earthen pot, and allow to become cool.

OCTOBER 24

BREAKFAST Stewed rhubarb Omelette with parsley Spoon or mush bread Coffee

LUNCHEON Oysters Bellevue Cold Virginia ham Corn pudding Loganberry ice cream Lady fingers Demi tasse

DINNER Canape P. P. I. E. Onion soup au gratin Ripe olives Roast turkey, cranberry sauce Sweet potato pudding Coffee

=Canape P. P. I. E.= (Panama-Pacific International Exposition). Make some pieces of buttered toast. Put fresh caviar in the center and anchovies around the edge. Serve on napkins with quartered lemons and parsley in branches.

=Oysters Bellevue.= In a lighted chafing dish put four pats of table butter, one-half teaspoonful of English mustard, a little salt, pepper and celery salt. Stir until the butter melts. Then add a teacupful of very finely chopped celery, and stir well until the celery is nearly cooked. Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point. Then put in a dozen freshly opened oysters and cook for four or five minutes. Add a tablespoonful of good sherry or Madeira, and serve on very hot plates.

=Spoon or mush bread.= Scald two cups of corn meal in two cups of boiling water, allow to cool slightly, then add one cup of buttermilk, one teaspoonful of soda, two tablespoonfuls of lard or butter (butter preferred), one egg, and salt to taste. If you have no buttermilk use baking powder and sweet milk.

=Corn pudding.= One quart of corn cut from the ear and chopped fine, one egg, a tablespoonful of butter, and salt and pepper to taste. Thin with sweet milk, and bake in a hot oven.

=Sweet potato pudding.= Grate a large sweet potato and mix with one cup of sugar, one-half cup of butter, and two or three eggs, according to the size of the potato. Thin with sweet milk, flavor with ginger and spices, or vanilla can be used. Beat the eggs well before adding to the mixture. Bake in a moderate oven very slowly. The potatoes in the west are not as sweet as the southern variety, therefore more sugar may be required. A good rule is to bake a small portion first to see if the flavor is right. It is considered a luxury in certain parts of the South.

=Loganberry ice cream.= Put in a pan one quart of milk and one-half pound of sugar, and place on the fire. Mix the yolks of sixteen eggs with one-half pound of sugar. Stir the milk and sugar, after it has reached the boiling point, into it. Replace on the fire and stir until it becomes creamy, but do not let it boil. Then remove from the fire, add one quart of cream, strain and freeze. When nearly frozen add one quart of bottled loganberry juice, and finish freezing. A few drops of red coloring can be added if a bright color is desired.

OCTOBER 25

BREAKFAST Baked prunes Scrambled eggs Corn bread (2) Cocoa

LUNCHEON Anchovy salad Lamb hash, J. A. Britton Cheese cake Coffee

DINNER Cold artichokes, St. Francis dressing Brook trout, Cafe de Paris Breast of chicken, James Woods Salad Algerienne Frozen loganberry juice Macaroons

SUPPER Welsh rabbit, special Raisin bread Ale

=Baked prunes.= Select large prunes, place them in a baking pan side by side so they hardly touch, cover with water and cook in a moderate oven for an hour. Then pour off three-quarters of the juice, which may be kept for a beverage, and to the prunes add a little sugar, a stick of cinnamon, and the rind of a lemon. Cover the pan tightly, place back in a moderate oven and bake for at least one hour.

=Corn bread (II).= Put in a pan one egg beaten light, one cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of baking powder. If too thin add a little more white flour. Beat well together, and add four tablespoonfuls of melted butter or bacon drippings.

=Graham bread.= Same as for corn bread, but use no white flour.

=Raisin bread.= Warm one pint of milk and dissolve one-half ounce of yeast in it. Then add two ounces of butter, two eggs, two ounces of sugar, a pinch of salt and one-half pound of raisins. Mix well. Then stir in two pounds of flour, and make a smooth dough. Allow to raise for about three hours. Then fold the dough, put it in moulds, and let it again raise for about one hour. Bake in a moderate oven for about forty-five minutes.

=Lamb hash, J. A. Britton.= Take even quantities of left over roast lamb and mashed potatoes and pass through a fine meat chopper. Season well, add a piece of sweet butter, some chopped parsley and a little bouillon, and cook together. Serve hot, with a fried egg on top.

=St. Francis dressing.= One green pepper, an equal amount of raw celery and an equal amount of hard boiled eggs all chopped fine. Add one-half cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of white wine vinegar, two spoonfuls of olive oil, and salt, pepper and Cayenne. Mix well. Can be served with almost any kind of salad.

=Brook trout, Cafe de Paris.= Butter well an earthern dish, sprinkle with chopped shallots and parsley, lay the trout on top, season with salt and pepper, add a little white wine and fish broth, lay a few pieces of butter on top, and bake in oven until done. Serve in the dish in which they were cooked.

=Breast of chicken, James Woods.= Remove the skin from a nice young roasting chicken, lift off the breasts, season with salt and pepper, roll in cream, then in flour, and fry in butter. Place on a buttered shirred egg dish a piece of toast, then a thin slice of broiled Virginia ham, then the breasts of chicken, then a few heads of fresh mushrooms tossed in butter, then a little cream and a piece of butter, season all well, cover with a glass mushroom cover, and bake in oven for ten minutes.

=Salad Algerienne.= Sliced pineapple, oranges, grapefruit and bananas in equal quantities. Serve in a bowl with lettuce leaves around the sides, and mayonnaise dressing made with plenty of lemon juice.

=Frozen loganberry juice.= Mix one quart of loganberry juice, one quart of water, one pound of sugar, and the juice of two lemons. Strain and freeze.

=Welsh rabbit.= Break an egg in a deep plate, add a teaspoonful of vinegar, and English mustard, paprika and salt to taste. Mix thoroughly. Then grate or crumble four ounces of good American cheese, place in a chafing dish, and add a small quantity of ale or beer. Just enough to keep the cheese from frying. Use a hot flame, and with two forks in one hand stir continually, in one direction. Do not permit the cheese to boil. When the cheese is melted add the egg and seasoning, and stir until blended. Then add a pinch of bicarbonate of soda, and serve on buttered toast which has been previously prepared. The rabbit can be prepared for any number of persons by allowing four ounces of cheese to each person, and one egg for each pound, or less, of cheese.

=Cheese cake.= Work thoroughly together one and one-half cup of butter and one and one-half cup of sugar until it is creamy. Then stir in eight eggs, one by one, then the juice and rind of one lemon, then one and one-half pound of cottage cheese, then one cup of cream and four spoonfuls of flour. Bake in spring form pans lined with thin pie dough.

OCTOBER 26

BREAKFAST Oatmeal with cream Bacon and eggs Mixed bran biscuits Coffee

LUNCHEON Little Neck clams, mignonette Consomme in cups Cold Virginia ham Lettuce salad Pink pudding, Victor Demi tasse

AFTERNOON TEA Brioche Coffee cake Tea, chocolate or coffee

DINNER Puree of pea soup Ripe olives Sand dabs, meuniere Saddle of lamb, jardiniere Hearts of palm, Victor Figs Roma Lady fingers Demi tasse

=Brioche.= Dissolve one ounce of yeast in one gill of tepid water and add about one-third of a pound of flour, to make a medium firm sponge. Cover with a cloth and set in a warm place to raise. Then work into a smooth paste two-thirds of a pound of flour, three-quarters of a pound of butter, one ounce of sugar, a little salt, and six eggs. Beat the eggs in gradually. Then spread the sponge over the top and mix into the paste. Cover with a cloth and allow to raise until double in size. Then work together again, and place in a box for several hours to harden before using. Mould into small round balls, place in baking pans, and allow to raise until about one-third above their original size. Brush over with egg, make a cross-cut on top, and bake in a rather brisk oven.

=Coffee cake.= Put one pound of flour in a bowl. Dissolve an ounce of yeast in a gill of lukewarm milk, add it to the flour with two eggs, and work to a medium-stiff dough. Cover with a cloth and allow to raise till double in size. Then work in thoroughly three ounces of butter, two ounces of sugar, a pinch of salt, a pinch of nutmeg, and the juice and rind of one lemon. Allow to raise again for about an hour, when the dough will be ready to bake. This dough is the foundation for all kinds of coffee cake.

=Pink pudding, Victor.= Cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar. When done allow to cool, and then add one quart of whipped cream, some chopped fruits, and one drop of red coloring. Dissolve four sheets of gelatine in a little warm milk, stir into the above, put into moulds, and set in ice box until firm. Serve with fruit sauce.

=Figs Roma.= Line a bowl (timballe) with lady fingers. Put a layer of vanilla ice cream in the bottom, then a layer of about a dozen peeled and quartered figs, sprinkle this with good rum, cover thickly with sauce au marasquin, and sprinkle some macaroon crumbs on top. Serve in plates with ice around the bowl.

=Four o'clock tea bran bread.= Make a batter with two cups of bran, one cup of Educator entire wheat flour, one cup of white flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water and two cups of milk, or one cup of milk and another one of water. Spread the batter about one inch thick in the pan, and cook in a slow oven.

=Wheat bran gems.= Make a batter with two cups of wheat bran, one cup of whole wheat flour, one teaspoonful of baking soda, one-half cup of molasses, three tablespoonfuls of hot milk, and three tablespoonfuls of boiling water. Put the dough in buttered gem pans, and cook for about twenty-five minutes.

=Bran bread.= Mix together two cups of wheat bran, one and one-half cups of flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup of water, and two cups of milk, or one cup of milk and another cup of water. Put the dough in the pans about one inch thick, and bake in a slow oven.

=Bran biscuits.= Mix two cups of wheat bran, one cup of white flour, two teaspoonfuls of baking powder, one very small teaspoonful of salt, a piece of lard the size of an egg, and enough milk to make a stiff dough. Work well together, roll out about a half an inch thick, cut out with forms, and bake in a slow oven.

=Hearts of palm, Victor.= Hearts of palm can be obtained in cans similar to asparagus, and may be served in the same way, with Hollandaise, Polonaise, vinaigrette, or other sauces. Hearts of palm, Victor, is served cold, with Victor dressing (see April 21).

OCTOBER 27

BREAKFAST Oatmeal Strawberries with cream Lamb chops with bacon Boiled eggs Rolls Coffee

LUNCHEON Grapefruit with maraschino Consomme in cup Salted almonds Loin of pork, apple sauce Lettuce salad Meringue glacee a la vanille Black coffee

DINNER Puree of peas, Varsovienne Olives Celery Sand dabs, saute meuniere Roast chicken Mashed potatoes Canned asparagus, sauce Hollandaise Escarole salad, French dressing Omelet with strawberries Coffee

=Oatmeal.= To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt.

=Consomme.= Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock and let boil for half hour. Strain through napkin or fine cheese cloth.

=Loin of pork.= Place pork in roasting pan and pepper and salt well. Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers. Put in moderate oven and roast for about one and one-quarter hours. Baste often to keep juicy and of a fine color. When done remove from pan, skim part of the fat from the gravy and add one-half spoonful of flour, let simmer till brown, add one cup of stock and boil for a few minutes.

=Puree of pea soup.= Soak three-quarters of a pound of green split peas in cold water for three hours. Wash well and put on fire in cold water. Put in saute pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer in butter until soft. Add the peas and boil together until soft. Salt and pepper to taste and strain through sieve. If too thick add some stock or broth of any kind.

=Varsovienne.= Fried thin-sliced bacon.

=Aux croutons.= Bread cut in small dices and fried in butter.

=Sand dabs, meuniere.= Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh butter in shallow frying pan. When brown remove fish to platter, place piece of butter in pan, cook till brown, and pour over fish. Add the juice of one lemon and chopped parsley. Garnish the platter with parsley and quartered lemons.

=Roast chicken, plain.= Prepare sauce as for loin of pork. Omit flour for thickening. Serve with its own gravy.

=Hollandaise sauce.= Put the yolks of five eggs in saucepan. Place the saucepan in pot containing very hot water, on range. Stir the yolks well and add pieces of sweet butter the size of a hazelnut, until one pound is used. As the butter melts in the eggs be careful that the sauce does not get too hot. Add salt and Cayenne pepper to taste.

=Salted almonds.= Scald the almonds, allow to cool and remove the thin paper-shells. Put the almonds on a pan and roast in hot oven until brown. Wet with a solution of gum arabic and water, using about four teaspoonfuls to the pound of nuts. Dust over with table salt and stir until dry.

=Meringue shells.= To the whites of eight eggs use one pound of powdered sugar. Beat the whites very firm and stiff. Add a handful of sugar and beat thoroughly. Remove the whip and stir in the remainder of the sugar with a large spoon. Form in the size of an egg and dress on a buttered pan dusted with flour. Sprinkle with powdered sugar and bake in a moderate oven.

=Vanilla ice cream.= One pint of cream, one quart of milk, eight yolks of eggs, half pound of sugar and one vanilla bean. Place the milk, half of the sugar and the split vanilla bean on the fire to boil. Mix the remainder of sugar with the yolks of eggs, stir in the boiling milk and cook until creamy. Allow to cool, strain and freeze.

=Plain omelet.= Beat six eggs. Put in hot frying pan a piece of butter, add the eggs and roll quickly over hot fire to form. Salt. For a sweet omelet sprinkle with sugar.

=Omelet with strawberries.= Dust a plain omelet with plenty of powdered sugar. Burn bands across the top with a red-hot poker or special iron, and garnish with stewed strawberries.

=Stewed strawberries.= Wash a basket of strawberries thoroughly. Dry in napkin and roll in two ounces of granulated sugar. Put in saucepan and place on fire. Allow to remain until sugar is melted and berries are soft. Do not leave on fire too long.

=French dressing for salad.= To one-third of white wine vinegar use two-thirds of olive oil. Mix with salt, pepper, a little powdered mustard, dash of Worcestershire sauce and a little paprika.

=Coffee.= To seven ounces of ground coffee use two quarts of water. (Use eight ounces for after dinner coffee.) If you do not use a special coffee percolator pour the boiling water over the grounds, contained in a bag. Draw off and repeat twice.

=Plain celery.= Stalks of celery well washed and split in four.

=Ripe olives.= California olives allowed to ripen on the trees, and specially prepared in packing houses. Serve with cracked ice.

=Oysters on half shell.= Serve on cracked ice with half of lemon or lime.

OCTOBER 28

BREAKFAST Cantaloupe Hominy with cream Scrambled eggs with smoked beef Dry toast Coffee

LUNCHEON Canape of caviar Radishes Hungarian goulash Potato croquettes Assorted fruits

DINNER Puree of tomato soup Celery Boiled codfish, egg sauce Roast leg of lamb String beans in butter Potatoes rissolees Chicory salad Vanilla ice cream Lady fingers Coffee

=Hominy.= To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate.

=Scrambled eggs plain.= Beat six eggs, add two ounces of butter, spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked.

=Scrambled eggs with smoked beef.= Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast.

=Canape of caviar.= Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon. Serve on napkin.

=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 puree 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 a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard.

=Puree 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.

=Puree of tomato soup.= Add some chicken broth or bouillon to the puree 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 Bechamel 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, saute a 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 a 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 a 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 saute a sec.= Season the frogs' legs with salt and pepper and dip in flour. Put a piece of butter in saute 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 saute 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 Canape Hambourgeoise Broiled honeycomb tripe, maitre d'hotel Lyonnaise potatoes Field salad German apple cake Coffee

DINNER Puree 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.

=Canape 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 maitre d'hotel sauce on top.

=Maitre d'hotel 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 saute potatoes.

=Field salad.= Wash and clean the salad well. Serve with French dressing and chopped parsley.

=Puree 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 saute 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 Chateau potatoes Pickled beets Assorted fruits

DINNER Cream of cauliflower Butterfish, saute meuniere 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 maitre d'hotel, and one parboiled marrow, cut in small pieces. Pour over steak and put in oven for two minutes. Serve with chopped parsley.

=Chateau 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 a 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, meuniere.= See sand dabs, meuniere.

=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 Genoise 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 maitre d'hotel 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 Genoise.= Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in saute 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 saute 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 Canape of anchovies Omelette du Czar Spring lamb Irish stew Camembert cheese Crackers Coffee

DINNER Cream of celery soup Barracouda saute, 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.

=Canape 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 saute, 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 a 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 saute 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 Consomme in cup Pompano saute, 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 Madere Broiled fresh mushrooms Delmonico potatoes Celery Victor Bavarois a la vanille Macaroons Coffee

=Lyon sausage.= An imported sausage. Slice thin and garnish with chopped meat jelly and parsley in branches.

=Pompano saute, meuniere.= Prepare the same as sand dabs, meuniere. 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 maitre d'hotel sauce and watercress.

=St. Francis potatoes.= Peel three cold baked potatoes, chop very fine, put in saute 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 maitre d'hotel sauce and chopped parsley.

=Sauce Madere.= 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 maitre d'hotel 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 Madere 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 puree of peas and one-half consomme 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 Canape of sardines Fried smelts, Tartar sauce Broiled lamb chops Stewed celery in cream French fried potatoes Vanilla custard pie

DINNER Tuna fish salad Chicken broth in cups Queen olives Roast capon, au cresson French peas Parisian potatoes Lettuce salad, egg dressing Fancy ice cream Lady fingers Coffee

=Scrambled eggs with ham.= Boiled ham cut in small dices and one small piece of butter. Put in vessel and add scrambled eggs. See plain scrambled eggs.

=Canape of sardines.= Skin and split the sardines. Place on buttered toast, garnished with chopped eggs around the edges, and serve on napkin with quartered lemon and parsley in branches.

=Fried smelts.= Season the smelts, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming fat and serve on napkin with fried parsley and lemons quartered. Sauce separate.

=Fried parsley.= Parsley in branches, well-washed and dried in towel. Fry in very hot swimming fat or lard for a second, as it fries very quickly. Salt and pepper. Can be used for garnishing fried fish and other dishes.

=Tartar sauce.= One chopped gherkin in vinegar, one tablespoonful of capers, a little chervil, parsley, chives and a tablespoonful of French mustard. Stir well into a cup of mayonnaise sauce.

=Stewed celery in cream.= Cut stalks or outside leaves of celery into one inch lengths. Wash well, parboil in salt water and allow to cool. Put back in salt water and boil until soft. Add one-half cup of cream sauce, a small piece of butter, one-half cup of cream, and season with salt and Cayenne pepper. Simmer for five minutes.

=French fried potatoes.= Cut raw potatoes in strips one-third inch thick and two inches long. Fry in swimming lard, but do not have it too hot. When potatoes are done remove from pan and let the fat become as hot as possible. Fry the potatoes again until they are a golden yellow. Remove, salt, and serve on a napkin. Do not cover, as this will cause them to become soft and spongy.

=Tuna fish salad. (Thon marine).= This fish can be obtained in cans. Put in salad bowl some sliced lettuce with the tuna on top. Garnish with lettuce leaves and serve with French dressing. Do not mix until ready to serve.

=Fancy ice cream.= Fill fancy lead moulds with any kind of ice cream, using different colors in the same mould if desired. Cover with cracked ice and rock salt for thirty minutes. Remove and serve on doilies.

NOVEMBER 7

BREAKFAST Strawberries in cream Oatmeal Shirred eggs Rolls Coffee

LUNCHEON Potato and leek soup Broiled halibut steak, maitre d'hotel Homemade beef stew Lemon water ice Fruit cake Demi tasse

DINNER California oysters on shell Consomme with sago Ecrevisses en buisson Leg of veal, au jus Browned mashed potatoes Peas and carrots in cream Hearts of lettuce, French dressing Omelet with jelly Coffee

SUPPER Welsh rabbit

=Shirred eggs, plain.= Put eggs on buttered shirred egg dish and cook slowly. Salt and pepper.

=Potato and leek soup.= Simmer in butter one chopped onion and four stalks of leeks cut in small dices. When golden yellow add one tablespoonful of flour, mix, add one pound of potatoes cut in dices one-quarter inch square, one quart of stock or bouillon, and a bouquet garni. Boil until potatoes are done. Season with salt, pepper, a little grated nutmeg and chopped parsley.

=Bouquet garni.= Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc.

=Broiled halibut, maitre d'hotel.= Cut halibut in slices one inch thick. Salt and pepper, dip in olive oil and broil. Serve with maitre d'hotel sauce, quartered lemon and parsley.

=Homemade beef stew.= Three pounds of rump, hip, or flank beef, cut into squares two inches thick. Season the meat and simmer in sauce pot with two chopped onions and three ounces of butter. When brown add two tablespoonsful of flour and simmer again. Then add hot water enough to cover the meat, and a bouquet garni. Cook for one hour and then add one pound of potatoes cut in squares one inch thick, and leave on fire until potatoes are soft. Take out the bouquet, add one cup of puree of tomatoes and boil for five minutes. Serve with a sprinkle of chopped parsley.

=Consomme with sago.= Bring one quart of consomme to a boil and then let one-third of a pound of sago run slowly into it. Cook for ten minutes.

=Ecrevisses en buisson.= To three quarts of boiling water add one sliced onion, one carrot, a bouquet garni, one glassful of vinegar, and salt. Boil for five minutes. Then put in three dozen ecrevisses, or crayfish, and boil for ten minutes. Serve on napkin with parsley and lemon, or serve in its broth if desired. For most ecrevisses dishes the sauce is made "en buisson" first and then prepared in fancy fashion following.

=Leg of veal, au jus.= Put leg of veal in pan and treat same as roast veal. Baste often.

=Browned mashed potatoes.= Put in buttered egg dish some mashed potatoes. Sprinkle with grated Parmesan cheese, place a little butter on top, and bake in oven.

=Peas and carrots in cream.= Put in pot one pint of boiled peas, one pint of boiled French carrots, one cup of thick cream, salt and a pinch of sugar. Boil for a few minutes and thicken with a half cup of cream sauce.

=Omelet with jelly.= See omelet with strawberries. Roll the omelet in pan, put any kind of jelly in center, turn over on platter, and burn with hot iron.

NOVEMBER 8

BREAKFAST Bananas and cream Force and cream Crescent rolls Cocoa

LUNCHEON Cream of potato soup Radishes Broiled tenderloin steak, Bordelaise sauce Gendarme potatoes Asparagus tip salad Vanilla eclairs Demi tasse

AFTERNOON TEA Preserved strawberries Dry toast Chicken sandwiches Assorted cakes Oolong tea

DINNER Puree of tomatoes, with rice Lobster Newburg Roast chicken Artichokes, Hollandaise Waffle potatoes Pistache ice cream Alsatian wafers Coffee

=Force and cream.= Serve raw force on a compote dish, with cream and powdered sugar separate.

=Cream of potato soup.= Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter. Then add one cup of flour and simmer again. Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft. Season with salt and a little Cayenne pepper, and strain through a fine sieve. Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet butter.

=Radishes.= Wash well. The red skin of the turnip-shaped species may be cut back, beginning at the bottom point and extending toward the top, in the form of open leaves, to make them look like open roses, if desired. Serve on cracked ice.

=Broiled tenderloin steak.= Salt and pepper the steak and dip in olive oil before broiling. Garnish with watercress and serve with maitre d'hotel sauce.

=Bordelaise sauce.= Simmer four shallots, chopped very fine, in two ounces of butter. When thoroughly warmed through add one-half glass of Bordeaux claret and reduce until nearly dry. Then add one pint of brown gravy and boil for five minutes. Then add one-quarter of a pound of sliced parboiled beef marrow, and a little chopped garlic, if that flavor is desired. Sprinkle with chopped parsley, and before serving stir in slowly two ounces of fresh butter. Serve poured over meats, or separate.

=Gendarme potatoes.= Peel some small potatoes and cut lengthwise in eight or more pieces. Put in roasting pan with salt, pepper and a piece of butter, and roast in oven for seven minutes. Add a sliced onion, mix well, and again roast, turning often.

=Chicken sandwich.= Slice boiled or left over roast chicken, very thin. Cut the bread thin and spread with sweet butter. Place the chicken between slices of the bread with a sprinkle of salt and pepper. Trim, and cut in shape desired.

=Puree of tomato soup, with rice.= Add one-half cup of boiled rice to each portion of puree of tomato soup.

=Artichoke, Hollandaise.= See boiled artichokes. Sauce Hollandaise served separate.

=Lobster, Newburg.= Cut the meat from the tails of California lobsters, in slices one-quarter inch thick. Put in saute pan with butter, salt and pepper, and simmer for five minutes, or until the meat has a little color, over a quick fire. Then add for each lobster tail one cup of thick cream and one pony of brandy, and cook for two minutes. Thicken with yolks of two eggs mixed with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve Madeira or sherry wine separate.

NOVEMBER 9

BREAKFAST Orange juice Cream toast Coffee

LUNCHEON Eggs au beurre noir Hamburg steak Lorraine potatoes Cole slaw, Thousand Island dressing Limburger cheese Rye bread and pumpernickle Coffee

DINNER Cream of chicken Salted English walnuts Fillet of sole, Joinville Roast tame duckling, apple sauce Sweet potatoes, Southern style Cold asparagus, mustard sauce Strawberry ice cream Cakes Coffee

SUPPER Chicken salad

=Orange juice.= Strain the juice of peeled oranges through a napkin, and serve in glass surrounded with fine ice.

=Eggs au beurre noir.= Use soft-fried or shirred eggs. Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper.

=Hamburg steak.= To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine. Simmer some chopped onions in butter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one-half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving.

=Lorraine potatoes.= Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of butter, for five minutes. Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook until soft and sprinkle with chopped parsley before serving.

=Thousand Island dressing, for salads.= Two soupspoonfuls of mayonnaise, one soupspoonful of Chili sauce, one soupspoonful of French dressing, one teaspoonful of chopped pimentos, one-half teaspoonful of chopped olives, salt and pepper, all well mixed. Use a very cold salad bowl.

=Cream of chicken.= Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice. Boil until fowl is soft. Remove and cut away the white meat from the breast and set aside. Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve. To the strained broth add one quart of milk, and strain again. Then add one-half pint of cream and the yolk of one egg, mixed; also a piece of sweet butter the size of an egg. Then add the breast of the fowl cut in small squares.

=Roast tame duckling.= See roast chicken. Also see stuffings.

NOVEMBER 10

BREAKFAST Shredded wheat biscuit Boiled eggs Rolls Coffee

LUNCHEON Holland herring Boiled potatoes Waffles and honey Coffee

DINNER Lynn Haven oysters on half shell Philadelphia pepper pot Roast canvas-back duck Hulled corn Currant jelly Cauliflower au gratin Celery mayonnaise Neapolitan ice cream Assorted cakes Demi tasse

=Shredded wheat biscuits.= Put the biscuit in a deep dish. A little boiling water poured over it will enable you to economize on cream.

=Philadelphia pepper pot.= Simmer in kettle four large onions chopped fine, one piece of celery, two leeks, one green pepper cut in very small squares, and one-quarter pound of butter. When done add two soupspoonsful of flour, and simmer again; add two quarts of stock, two pounds of tripe and one pound of potatoes cut in small squares, a bouquet garni and salt. Cook for two hours. Before serving remove the bouquet garni, add a tablespoonful of fresh-ground pepper, a little chopped parsley and some flour dumplings. Let the flour dumpling dough run through an ordinary sieve into boiling water and boil for just a minute.

=Flour dumplings.= One cup of flour, two eggs, three-fourths of a cup of milk, salt, and a little nutmeg. Mix well. Pass through colander with holes of about one-third inch in diameter, into boiling salt water. Boil for about three minutes, drain off water, put on platter and pour some brown butter over them.

=Brown butter sauce.= Put good-sized piece of sweet butter into frying pan and allow to brown. May be served poured over the dish, or in separate sauce bowl.

=Hulled corn.= May be obtained in cans. Follow directions on same. To hull corn is quite a complicated process, requiring the use of lye, etc.

=Canvas-back duck.= Same directions as for teal duck. Roast for about eighteen minutes.

=Celery mayonnaise.= Cut raw celery in strips like matches and wash well, then put in napkin on cracked ice, so it will become crisp. Serve with well-seasoned mayonnaise sauce, either on top or separate, as desired.

=Pound cake.= One-half pound of butter, one-half pound of sugar, one-half pound of flour, five eggs, a little rum and a teaspoonful of baking powder. Beat the butter with sugar until white, add the eggs one by one, while beating briskly. Mix the flour and the baking powder in together, and last of all add the rum. Put in mould and bake in oven for one hour.

=Fruit cake.= To the pound cake batter add one-half pound of chopped mixed glace fruits, and one-half pound of raisins.

NOVEMBER 11

BREAKFAST Pearl grits and cream Fried eggs Rolls Chocolate

LUNCHEON Cold assorted meats Potato salad Iced tea

AFTERNOON TEA Chicken a la King Bread and butter sandwiches Raspberry water ice Champagne wafers Almond cake Tea Chocolate Whipped cream

DINNER Consomme with tapioca Boiled salmon, mousseline sauce Potatoes Hollandaise Roast goose, apple sauce St. Francis potatoes Celery Victor Baked Alaska Coffee

=Pearl grits with cream.= See hominy in cream.

=Potato salad.= Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing.

=Chicken a la King.= Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top.

=Raspberry water ice.= One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze.

=Consomme with tapioca.= To one quart of boiling consomme add slowly one cup of tapioca, and boil for eight minutes.

=Bread and butter sandwiches.= Spread sweet butter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon.

NOVEMBER 12

BREAKFAST Honey in comb Boiled eggs Postum cereal Dry toast

LUNCHEON Cold goose and Virginia ham Port de Salut cheese Crackers Coffee

DINNER Oyster soup, family style Salted English walnuts Fried chicken, country style Au gratin potatoes Cauliflower, Polonaise Escarole and chicory salad Chocolate profiterole Coffee

SUPPER Canape regalia

=Postum cereal.= A prepared breakfast food obtainable from all grocers. Follow directions on package.

=Oyster soup, family style.= Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet butter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers.

=Au gratin potatoes.= Fill a shallow buttered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little butter on top, and bake in oven until brown.

=Cauliflower, Polonaise.= Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet butter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.

=Fried chicken, country style.= Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour. Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches.

=Canape Regalia.= Regalia is a special fish paste obtainable in cans. To one small can add two ounces of butter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.

NOVEMBER 13

BREAKFAST Bananas and cream Scrambled eggs with chives Dry toast Coffee

LUNCHEON Pickled oysters Consomme in cups Broiled bluefish, maitre d'hotel Tripe, Lyonnaise Mashed potatoes Hearts of lettuce, egg dressing Chocolate eclairs Demi tasse

DINNER Potage Cambridge Boiled sheepshead, Hollandaise sauce Potatoes nature Chicken, Diva French peas Endive salad Strawberries with cream Assorted cakes Corn bread, Maryland Coffee

=Pickled oysters.= Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one glassful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley.

=Broiled bluefish.= Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on top, and quartered lemons and parsley.

=Boiled sheepshead, Hollandaise sauce.= Same as boiled salmon, Hollandaise.

=Maryland corn bread.= Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coarse corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or muffin rings.

=Chicken, Diva.= Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table.

=Rice stuffing.= Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc.

=Supreme sauce.= Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter. Season with salt and a little Cayenne pepper. This sauce may be used with many entree dishes.

=Potage Cambridge (soup).= Melt three ounces of butter in vessel, add two ounces of flour, and simmer for five minutes, or until golden yellow. Add one pint of veal broth or stock, one-half pint of puree of tomatoes and the trimmings of a few fresh mushrooms. Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms saute in butter. A pony of dry sherry wine may be added if desired.

=Strawberry ice cream.= One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained strawberries, the juice of one lemon and a little coloring. Put the milk with half the sugar on the fire to boil. Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil. Remove from the fire, add the cream, strawberry pulp and lemon juice, cool and freeze.

NOVEMBER 14

BREAKFAST Grapefruit with vanilla sugar Finnan haddie in cream Puff paste crescents Oolong tea

LUNCHEON Green onions Radishes Eggs ministerielle Vermicelli aux croutons Cold asparagus, mustard sauce Cup custard Coffee

DINNER Clam chowder, Manhattan style Queen olives Fillet of sole, Marguery Omelet with spinach Broiled fresh mushrooms Coffee ice cream Assorted cakes Demi tasse

=Puff paste crescents.= Two pounds of flour, one pound of butter, one pint of milk, one ounce of salt, one and one-half ounces of sugar and two ounces of yeast dissolved in warm water. Mix one-half pound of the flour with one-half pint of water and the dissolved yeast. Stand in warm place for about twenty minutes. Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes. Roll out, put the butter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns.

=Stock for soup.= Two pounds of beef bones and a marrow bone, if you can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.

=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 Madere, 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, maitre d'hotel Sweetbreads braise, au jus Puree 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 maitre d'hotel 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 consomme, 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, maitre d'hotel.= Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered lemons and parsley.

=Puree 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 puree 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 varies Fried fillet of sole, remoulade sauce Broiled quail on toast Chiffonnade salad Soufflee 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 varies.= (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, pate 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.

=Pate 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 pate 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 puree, such as puree 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 Consomme Madrilene Ripe California olives Sand dabs, meuniere 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 Puree of game, hunter style Salted English walnuts Roast capon Compote of pears Stewed celery, au Madere Paille potatoes Bavarois a 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, saute.= 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.

=Puree 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.

=Puree of game, St. Hubert.= Add to above soup some square cut pieces of roasted game, before serving.

=Stewed celery, au Madere.= 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 glace 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 Canape Riga Planked smelts, en bordure Sirloin steak, sauce Colbert Haricots panaches Lettuce and tomato salad Pistache eclairs Coffee

DINNER Potage sante 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

=Canape Riga.= One-half tuna fish (thon marine) 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 maitre d'hotel 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 sante (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 consomme, 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 Consomme Cialdini Radishes Fillet of bass, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glacee, 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.

=Consomme Cialdini.= Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme 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 Creole, stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau.

Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau.

Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives.

Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise and potatoes chateau.

=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 saute in butter, on top of the fish. Put a soupspoonful of maitre d'hotel 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 glacee, Chantilly.= Same as meringue glacee a 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 Consomme royal Skatefish au beurre noir Potatoes nature Roast top sirloin of beef, forestiere 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 maitre d'hotel 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.

=Consomme Royal.= Beat four eggs and season well. Add one pint of warm (not hot), consomme, 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 consomme, 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.

=Forestiere, 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 eclairs Tea

DINNER Bisque of clams Frogs' legs, saute a 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 cepes 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 saute in butter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cepes, small squares of tomatoes saute in butter, French fried onions, and Olivette potatoes. Serve with sauce Madere.

=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 Ecrevisse salad, gourmet Eggs, Henri IV Broiled squab chicken Souffle 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.

=Ecrevisse 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 ecrevisses. 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 puree de foie gras, and cover with sauce Perigordine.

=Sauce Perigordine.= 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 maitre d'hotel sauce, quartered lemons and watercress.

NOVEMBER 24

BREAKFAST Florida grapefruit Eggs Bercy Rolls Coffee

LUNCHEON Consomme 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 a 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 glace cakes, eclairs, 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 eclairs.= 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, eclairs, etc.

NOVEMBER 25

BREAKFAST Preserved figs Wheat cakes Rolls Coffee

LUNCHEON Anchovy salad Poached eggs, sans gene Navarin of lamb, printanier Baba au rhum Demi tasse

DINNER California oysters on half shell Puree 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 gene.= 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 saute 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 puree 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 Xeres 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 maitre d'hotel 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 eclairs Oolong tea

DINNER Consomme 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 Ecrevisses with mayonnaise Lamb chops saute, aux cepes Sybil potatoes Cup custard Coffee

DINNER Toke Point oysters on half shell Cream of summer squash Filet mignon, Cheron 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.

=Ecrevisses with mayonnaise.= Prepare the ecrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate.

=Lamb chops saute, aux cepes.= Fry the chops in saute pan, in oil. When done put on platter. Slice some cepes, (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 puree 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, Cheron.= Small fillets of beef saute in butter. Cover with Bearnaise sauce, and garnish with artichoke buttons, macedoine, (mixed vegetables) and fleurons.

=Fleurons.= Used for garnishing entrees, 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 a la moelle Potatoes a 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, maitre d'hotel 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 a 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 Consomme Sevigne Salted Brazil nuts Sweetbreads braise, Pompadour Chateau potatoes Terrine de foie gras a la gelee Hearts of romaine, Roquefort dressing Meringue a la creme, 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.

=Consomme Sevigne.= White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consomme with a sprinkle of chopped chervil.

=Sweetbreads braise, 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 a la gelee.= 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.

=Gelee. (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 a la creme, 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 Consomme Doria Fillet of sole, St. Malo Tournedos, Boulanger Souffle 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.

=Consomme Doria.= Consomme 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 saute, with sauce Madere. Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.

=Souffle 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 varies Cream of squash Aiguillettes of bass, a la Russe Squab saute, 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 entree 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 eclairs Coffee

DINNER Blue Point oysters Fillet of bass, shrimp sauce Braised beef, Cumberland style Baked Hubbard squash Mashed potatoes Endive salad Vanilla ice cream Assorted cakes Coffee

=Eggs aromatic.= Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.

=English lamb chops, XX Century Club.= Broil the chops, garnish with pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.

=Pistache Eclairs.= Same as chocolate eclairs. Cover with pistache icing.

=Pistache icing.= To white icing add some pistache essence, or orange flower extract, and a little green coloring.

=Fillet of bass, shrimp sauce.= Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.

=Shrimp sauce.= To some white wine sauce (sauce vin blanc) add some shrimps.

=Braised beef with calf's feet.= Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of butter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a boil, cover tight and put in oven till very well done. This is braised beef, plain. When served Cumberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done. If the feet are not served with the beef they may be used as an entree.

=Baked Hubbard squash.= Cut the squash in four, remove the seeds, salt and pepper, put a piece of butter on top of each piece of squash and bake in oven.

DECEMBER 5

BREAKFAST Sliced oranges Boiled salt mackerel Baked potatoes Corn bread Coffee

LUNCHEON Clam broth in cups Ripe olives Fillet of turbot, Pelissier Potatoes Parisienne Spinach aux croutons Omelette au rhum Coffee

DINNER Lobster chowder Celery. Salted English walnuts Aiguillettes of sole, Venitienne Planked striped bass Cucumber salad Brussels sprouts and chestnuts Apple Charlotte Coffee

=Clam broth.= Take hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery. Boil for fifteen minutes, and strain through cheese cloth.

=Clam broth, Chantilly.= Serve whipped cream separate, or on top of each cup.

=Consomme en Bellevue.= Half chicken broth and half clam broth mixed. Serve in cups with whipped cream on top.

=Clam chowder.= Chop two onions, one leek, a piece of celery and one green onion in small pieces, also cut one-half pound of salt pork in small squares. Put all together in a vessel with two ounces of butter and simmer till well done. Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices; or chopped canned tomatoes. Bring to a boil and let cook for about one hour. Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half glass of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the shells, cut in four pieces and add to the chowder with one cup of cracker meal, and boil for four minutes. Serve with broken crackers.

=Lobster chowder.= Same as clam chowder with the exception of lobster cut in small dices instead of the clams.

DECEMBER 6

BREAKFAST Bananas with cream Boiled eggs Dry toast Chocolate Whipped cream

LUNCHEON Fish salad, ravigote Broiled lamb chops French fried potatoes Cauliflower Polonaise German coffee cake Lunch rolls Tea

DINNER Cream of endives Fillet of flounder, Chevreuse Chicken saute, Ambassadrice Carrots, Vichy Fondante potatoes Escarole salad Peach ice cream Assorted cakes Coffee

SUPPER Oysters poulette St. Francis rolls Nesselrode pudding Lady fingers Demi tasse

=Oysters poulette.= Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.

=Carrots, Vichy.= Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft. Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes. Serve with chopped parsley.

=Chocolate.= For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point.

=Fish salad, ravigote.= Any kind of boiled fish that may be left over. Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs.

=Cream of endives.= Prepare the same as cream of cauliflower, using endives instead.

=Fillet of flounder, Chevreuse.= Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine. Cover with Bearnaise sauce mixed with a little puree of tomatoes.

=Chicken saute, Ambassadrice.= Jointed chicken saute in butter, sauce supreme, garnished with truffles, mushrooms and goose liver saute.

=Goose liver saute.= Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entree dishes the imported goose liver au natural can be obtained in cans. Remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish or as an entree.

=Goose liver saute aux truffes.= Put goose liver saute in chafing dish and cover with sauce Perigord.

=Sauce Perigord.= Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry. Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes.

DECEMBER 7

BREAKFAST Oatmeal with cream Baked beans, Boston style Boston brown bread Coffee

LUNCHEON Mariniert herring Boiled potatoes Rolls Coffee

DINNER Chicken okra soup Salted pecans Fillet of sole, Normande Roast ribs of beef Asparagus, Hollandaise Brabant potatoes Bijou salad Hazelnut ice cream Alsatian wafers Coffee

=Corn bread.= One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes.

=Boston brown bread.= One pound of rye flour, one pound of Graham flour, two pounds of corn meal, one pound of wheat flour, one quart of molasses, one and one-half quarts of milk, two ounces of salt and three ounces of baking powder. Put all the flour and the baking powder in one vessel, then add the molasses, milk and salt and make a soft dough. Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes.

=Chicken okra soup.= Remove the breast from a raw fowl, and with the remainder make a chicken broth. Cut the breast in small dices, put in vessel with a chopped onion and a chopped green pepper and a small piece of butter, simmer till onion is soft, then add the chicken broth, two peeled tomatoes cut in small dices, or some canned tomatoes, salt and pepper. Let boil slowly for one-half hour, then add one pound of okra cut in pieces three-quarters of an inch in length, and cook until okra is soft. Add one teaspoonful of Worcestershire sauce and a cup of boiled rice and serve with chopped parsley. If desired a slice of ham may be cut in small squares and added at the same time as the chicken breast.

DECEMBER 8

BREAKFAST Stewed prunes Scrambled eggs with asparagus tips Buttered toast Coffee

LUNCHEON Hors d'oeuvres varies Eggs Boremis Hungarian beef goulash Apple pie Coffee

DINNER Cream of spinach Fillet of bass, Dieppoise Chicken saute, Marengo Potatoes a la Reine Dandelion salad Apricot ice cream Macaroons Coffee

=Scrambled eggs with asparagus tips.= Put some asparagus tips in butter, season with salt and pepper, simmer till hot, and add to the eggs.

=Eggs Boremis.= Put an egg in a well-buttered cocotte dish, season with salt and pepper, put plenty of grated cheese and a piece of butter on top of all, and bake in oven.

=Cocoa.= Put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute. Add two cups of milk, bring to a boil, and strain. Serve powdered sugar separate. May also be made with water only, omitting the milk.

=Fillet of bass, Dieppoise.= Cook the fillets "au vin blanc." Dish up on platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mussels cut in small squares.

=Chicken saute, Marengo.= Joint of chicken, season with salt and pepper and put in pan in very hot olive oil. When nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot, but not brown. Then add one-half glass of white wine and reduce. Add one cup of brown gravy, one cup of chopped tomatoes and one can of French mushrooms. Cook for fifteen minutes. Dish up and garnish with eggs and croutons fried in oil, chopped parsley, and a few slices of truffle on top.

=Pie paste.= One and one-half pounds of flour, one-half pound of lard, one-half pound of butter and a pinch of salt. Mix all together and add enough water, (about one cup), to make a rather stiff dough. Keep in cool place or ice box.

=Apple pie.= For two pies line the plates with pie paste rolled very thin. Slice six good sized apples, add one-quarter of a pound of sugar and a teaspoonful of powdered cinnamon, mix and fill the plates. Wet the edges of the dough and cover with paste also rolled thin. Wash over with egg, make a few cuts in the center so the steam may escape while baking, and put in a moderate oven. When done dust with powdered sugar, and serve hot or cold as desired. If the apples are coarse it will be well to boil them a little in water with a piece of cinnamon and a very little sugar.

DECEMBER 9

BREAKFAST Baked apples with cream Hominy with cream Rolls Coffee

LUNCHEON Grapefruit en supreme Eggs Benedict Lamb hash Chocolate layer cake Coffee

DINNER Potage Coulis Salted pecans Fillet of turbot, Royaldi Chicken, Edward VII Potato croquettes Chiffonnade salad Parfait au chocolate Assorted cakes Coffee

=Grapefruit en supreme.= Serve in a long-stemmed double grapefruit glass, put shaved ice in large glass around the smaller one. In small glass put sliced grapefruit mixed with powdered sugar. Tie a ribbon, with neat bow, around the glass.

=Eggs Benedict.= Split an English muffin, toast on the inside, place on each half a small slice of broiled ham, on the ham a poached egg, cover with Hollandaise sauce, and place a piece of truffle on top.

=Layer cake.= Eight eggs, one-half pound of sugar, one-half pound of flour, one-quarter pound of melted butter, and some flavoring extract. Beat the eggs with the sugar, on slow fire until warm, remove and continue beating until cold. Mix the flour in lightly and then add the melted butter, little by little, and the flavoring. Do not mix too much. Pour into a well-buttered mould and bake in a moderate oven for about three-quarters of an hour. Allow to cool, cut in three or four slices, and fill with cream, or jelly, or marmalade, as desired. Glace the top with icing and decorate. The American style layer cake is mixed in the same manner, but baked in shallow moulds, requiring only about ten minutes in the oven. The filling is then placed between the cakes, instead of slicing.

=Chocolate layer cake.= Bake some layers as for moka cake, and put three or four, one on top of another, with chocolate butter cream filling between. The filling is made in the same manner as moka filling, but use one ounce of melted chocolate or cocoa instead of the coffee flavor. Glace the top of the cake with chocolate frosting and decorate with some of the chocolate cream filling, using pastry bag with fancy tube.

=Chicken, Edward VII.= Boil the chicken in stock and stuff with rice as for Chicken Diva. Add small squares of truffles and goose liver natural. Serve with curry sauce.

DECEMBER 10

BREAKFAST Stewed rhubarb Boiled eggs Dry toast Coffee

LUNCHEON Canape Riga Eggs Coquelicot Tripe and oysters in cream Camembert cheese Crackers Coffee

DINNER Potage Hollandaise Stuffed fillet of sole, Diplomate Tournedos de Goncourt String beans, aux fines herbes Julienne potatoes Salade Bresilienne Floating island Pound cake Coffee

=Eggs Coquelicot.= Line a timbale mould with a whole red pepper, (canned pimento) and break an egg into it, season with salt and pepper, and put timbale in a pan in boiling water, and place in oven until egg is cooked. Put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap. Serve with cream sauce around the hash.

=Tripe and oysters in cream.= Simmer six chopped shallots in butter, but do not allow them to color. Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour. Remove the bouquet garni, drain off the broth. Add two cups of cream sauce and three dozen parboiled oysters. Simmer for a minute, and season with salt and a little Cayenne pepper.

=Potage Hollandaise. (Soup).= Bind a veloute of chicken with cream and yolks of eggs. Serve with brunoise garnishing.

=Veloute.= Used for the foundation of many soups. Put in vessel five ounces of butter and four ounces of flour and simmer for a few minutes. Add two quarts of chicken broth, stock or bouillon, cook for half an hour and bind with one cup of cream and the yolks of two eggs.

=Consomme brunoise.= Cut in very small dice, (nearly fine chopped), one carrot, one turnip, one leek, a stalk of celery and a little white cabbage, and parboil in salt water. Then drain off the water, put in well-buttered casserole, add a pinch of sugar, cover with buttered manilla paper and with the casserole cover on top of that, and put in the oven to braise. If too dry a half cup of stock may be added. Cook until vegetables are soft. Use for potage garnishing, Consomme brunoise, and other dishes. For soups use one heaping spoonful of brunoise to each plate.

=Fillet of sole, Diplomate.= Slice fine six fresh mushrooms, season with salt and pepper, and simmer in butter. When done add one spoonful of meat extract. Split four fillets of sole and fill with the above dressing and cook "au vin blanc." Then place on a platter, cover with cream sauce well seasoned, put grated cheese on top and bake in oven.

=Tournedos de Goncourt.= Broiled fillet of beef served with Bearnaise sauce mixed with a little puree of tomatoes, and garnished with tomatoes glacees.

=Tomatoes glacees.= Put six whole peeled tomatoes on a buttered pan, season with salt and pepper, put a small piece of butter on top of each, and bake in moderate oven for ten minutes.

DECEMBER 11

BREAKFAST Grapefruit juice Omelet with ham Puff paste crescents Oolong tea

LUNCHEON Canape Martha Cold assorted meats Potato salad Cherry tartelettes Coffee

DINNER Blue Points Consomme brunoise Braised salmon, Parisienne Boiled leg of mutton, caper sauce Mashed turnips Roast chicken Hearts of lettuce salad Biscuit glace Assorted cakes Coffee

=Omelet with ham.= Cut a slice of cooked ham in small squares, put in omelet pan with a small piece of butter. When hot add three beaten eggs and follow directions for plain omelet, but use a little less salt.

=Canape Martha.= Cut a round piece of toast and put some lobster croquette farce on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top and bake in oven. Garnish with lemon and parsley.

=Cherry tartelette.= Line tartelette moulds and follow directions as for pear tartelettes, but fill with canned cherries.

=Braised salmon, Parisienne.= Put a slice of salmon in buttered pan, season with salt and pepper, sprinkle with chopped shallots and parsley, add one one-half glass of white wine, cover and simmer until cooked. Remove fish to platter, and in the pan pour some white wine sauce, (sauce au vin blanc). Let boil for five minutes and pour over fish. Don't strain.

=Boiled leg of mutton, caper sauce.= Put the leg of mutton in pot and cover with boiling water. Add one carrot, a leek, onion, a little celery and a bouquet garni. Season with salt, and boil for about forty-five minutes.

=Caper sauce.= Melt three ounces of butter in sauce pan, add three ounces of flour and allow to become hot. Add three pints of stock, bouillon, or the stock from the leg of mutton. Boil for ten minutes, season to taste, bind with the yolk of one egg and a piece of butter, strain, and add one-half cup of capers.

=Mashed turnips.= Boil or steam a half dozen white or Russian (yellow) turnips. Strain through a fine sieve or colander, add salt and pepper and three ounces of butter. A potato boiled with the turnips will reduce the strong turnip odor.

DECEMBER 12

BREAKFAST Stewed prunes Codfish balls Rolls Coffee

LUNCHEON Oyster broth Chow chow Bouillabaisse Marseillaise Asparagus Hollandaise Omelette au confiture Coffee

DINNER Clam chowder Celery Oysters a la Hyde Striped bass, meuniere Potatoes nature Combination salad Fancy ice cream Alsatian wafers Coffee

=Codfish balls.= Soak one pound of salt codfish in cold water over night. Then boil in fresh water for ten minutes. Boil two potatoes in salt water and strain through colander or sieve. Shred the codfish very fine and mix with the potato and the yolks of three eggs working well together. Allow to become cool, form into balls, roll in flour and fry in melted butter until nice and golden yellow. Serve on napkins with quartered lemons and parsley in branches.

=Bouillabaisse Marseillaise.= (Fish stew). Simmer in shallow saute pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute. Then add a clove of chopped garlic, one glass of white wine, one pint of fish stock or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a live lobster cut in six slices, and one dozen of well washed Little Neck clams shell and all, boil for ten minutes. Add some solid meat of white fish such as rock cod, bass, tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil again for twenty-five minutes. Do not skim. Remove the saffron and serve in deep dish with the broth. Sprinkle some chopped parsley over the top. Serve separate, slices of bread fried in oil and then rubbed with garlic.

=Omelette au confiture.= (Jelly omelet). Same as strawberry omelet. Put currant jelly or any kind of marmalade in center of omelet before turning over on platter.

=Oysters a la Hyde.= Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool. Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery. Season with salt, pepper, a little Cayenne, and boil for two minutes. If the sauce is not sufficiently thick add a little more cracker meal. Serve in chafing dish.

DECEMBER 13

BREAKFAST Griddle cakes Honey Breakfast sausage Rolls Coffee

LUNCHEON Casaba melon Consomme Ditalini Eggs Creole Stuffed lamb chops, Soubise Champs Elysees potatoes Romaine salad Napoleon cake Coffee

DINNER Little Neck clams Potage Mongol Fillet of sole, Joinville Chicken saute, Bordelaise Artichokes Hollandaise Potatoes Laurette Biscuit Tortoni Macaroons Coffee

SUPPER Oysters mignonette Salted almonds Sweetbreads a la King Parfait Napolitain Cakes Demi tasse

=Breakfast sausages.= Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat.

=Consomme Ditalini.= Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consomme. Grated cheese separate.

=Eggs Creole.= Put in buttered shirred egg dish one spoonful of Creole sauce, break two eggs in center, and bake in oven.

=Creole sauce.= Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be substituted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added.

=Fillet of sole, Joinville.= Cook the fillets "au vin blanc." Serve crayfish sauce or ecrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster.

=Potage Mongol.= One-third puree of peas, one-third consomme Julienne, one-third puree of tomatoes. Well mixed.

=Chicken saute, Bordelaise.= Jointed chicken saute in butter with a shallot. Serve brown gravy with mushrooms and cepes saute, and garnish with fried onions.

=Cepes saute.= Cepes are a species of mushrooms and may be obtained in cans. Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnishing entrees, etc.

=Fried onions.= Cut large onions in thin slices and separate into rings. Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnishing.

DECEMBER 14

BREAKFAST Preserved figs Oatmeal with cream Chickens' livers saute, au Madere Rolls Coffee

LUNCHEON Cold assorted meats Alligator pear, French dressing Roquefort cheese Crackers Coffee

DINNER Lynnhaven oysters Puree of Lima beans, aux croutons Ripe olives Sand dabs, meuniere Louisiana gumbo file Boiled rice Russian salad Peach Melba Assorted cakes Coffee

=Chickens' livers saute, au Madere.= Cut the livers in three, salt and pepper and fry in saute pan in butter. Drain off and add a cup of sauce Madere. Do not let them boil in the sauce.

=Puree of Lima beans.= Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet butter, and season to taste. Serve with small squares of bread fried in butter.

=Louisiana gumbo file.= Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of butter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and salt to suit.

=First.=--Cut the chicken the same way as for fricassee, and wipe dry.

=Second.=--Cut onions and brown in butter, and strain.

=Third.=--Fry chicken brown in strained butter, then set to one side.

=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 a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient "file powder" to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately.

=Boiled rice.= Wash one-half pound of rice and soak in cold water for an hour. Cook over hot fire in four quarts of boiling water for fifteen minutes, or until the grains can be mashed between the fingers. Strain through a colander.

DECEMBER 15

BREAKFAST Hothouse raspberries with cream Boiled eggs Dry toast Coffee

LUNCHEON Livermore salad Fillet of halibut, Mornay French pastry Rolls Tea

DINNER Potato and leek soup Queen olives Black bass, Cambaceres Vol au vent Toulouse Roast lamb, mint sauce Rissolees potatoes Field salad Vanilla ice cream Lady fingers Coffee

=Livermore salad.= Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil.

=Fillet of halibut, Mornay.= Place the halibut fillets in buttered pan, season with salt and pepper, cover with fish stock or water, and boil. When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top. Bake in oven till nice and brown. See sauce below.

=Sauce Mornay.= For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one tablespoonful of grated cheese.

=Mint sauce.= Use one-quarter pound of brown sugar to one quart of vinegar. Bring to the boiling point, cool off and add some fresh mint leaves chopped fine.

=Rissolees potatoes.= Cut potatoes in the form of a small egg or a ball. Boil for seven minutes, then put in pan with butter and brown. Sprinkle with salt.

=Vol au vent, Toulouse.= Boiled breast of chicken cut in small squares; chicken dumplings, dessertspoon size; one can of French mushrooms, whole; one sliced truffle, and two sweetbreads sliced and boiled in chicken broth. Put all in casserole, add one-half wine glass of dry sherry wine, allow to become hot, and add sauce Allemande to cover. It will now be like a stew. Season to taste and fill the heated "vol au vents," or patties.

=Black bass, Cambaceres.= Simmer six finely chopped shallots in butter. While hot add three sliced fresh mushrooms, one peeled tomato cut in squares, and one-half glass of white wine. Reduce almost dry. Then add one pint of white wine sauce. Cook the fish "au vin blanc" style and pour the sauce over same.

DECEMBER 16

BREAKFAST Sliced pineapple Rolled oats with cream Rolls Coffee

LUNCHEON Omelette Lorraine Cold lamb with jelly Salade Americaine French pancake Coffee

DINNER Potage Flamande Boiled codfish, sauce Horose Potatoes nature Tenderloin of beef, Bristol Lettuce salad Ice cream Assorted cakes Demi tasse

=Omelette Lorraine.= Serve the omelette with small sausages, broiled bacon and Madeira sauce.

=Salade Americaine.= Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing.

=Pancakes.= For two persons take three-fourths of a cup of flour, the same of milk, one egg and a pinch of salt. Mix together into a thin batter. Bake on a pancake pan, well buttered.

=English pancakes.= Mix and cook the cakes as above. Stack one on another in a chafing dish, sprinkling each with a little lime juice and powdered sugar.

=Pancakes Lieb.= Same as above, but instead of the lime juice, spread each cake with sweet butter and powdered sugar. Keep hot with chafing dish.

=French pancakes.= Same ingredients as above, but cover each cake with currant jelly and roll into a roll. Sprinkle with powdered sugar and burn with a redhot iron in stripes.

=Potage Flamande.= Potato soup garnished with brunoise.

=Boiled codfish, sauce Horose.= Boil the codfish, place on napkin, garnish with small boiled potatoes, quartered lemons and parsley. See sauce below.

=Sauce Horose.= Two-thirds Hollandaise sauce and one-third tomato sauce mixed.

=Tenderloin of beef, Bristol.= Roast tenderloin of beef, sauce Madere, garnished with rice croquettes in pear form, puree of green peas and Laurette potatoes.

=Rice croquettes.= Put two ounces of butter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard.

DECEMBER 17

BREAKFAST Sliced oranges Boiled eggs Corn muffins English breakfast tea

LUNCHEON Consomme Rivoli Olives Kingfish, meuniere Loin of mutton, charcutiere Corn fritters Mashed potatoes Coffee eclairs Demi tasse

DINNER Cream of chicken, a la Reine Celery. Salted pecans Fillet of sole, Maximilian Roast chicken, Rosabelle Escarole salad Frozen raisin punch Lady fingers Coffee

=Consomme Rivoli.= Consomme garnished with carrots cut in half moon shape and boiled in consomme, small chicken dumplings and royal custard also cut in half moon shape.

=Kingfish, meuniere.= Wash and dry the fish and season with salt and pepper. Roll in flour and saute in pan with butter. When done put on platter and cover with sauce meuniere. Garnish with quartered lemons and parsley. See sauce below.

=Sauce meuniere.= This is a butter sauce and is principally used for fish. Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon. Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish.

=Loin of mutton, charcutiere.= Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner. To make charcutiere use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives.

=Corn fritters.= One-half cup of flour, one egg, one-half cup of milk, one teaspoonful of baking powder and salt and pepper. Mix well and then add one and one-half cups of grated fresh corn, or a can of drained corn. Fry in pan with hot butter. Serve on napkin.

=Cream of chicken, a la Reine.= Cream of chicken served with small chicken dumplings.

=Fillet of sole, Maximilian.= Cook fish as for "au vin blanc." Cover with Hollandaise sauce mixed with one tablespoonful of hot meat extract.

=Roast chicken, Rosabelle.= Garnish the chicken with hearts of artichokes and whole tomatoes, Macedoine. Sauce Madere. This garnish is fine with most any kind of meat.

=Frozen raisin punch.= Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner. Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins. Let the raisins cool, and add with the whites of two eggs, well beaten, to the contents of the freezer, and finish. Serve in glasses with kirschwasser or maraschino poured over the top.

DECEMBER 18

BREAKFAST Wheat cakes Honey Rolls Coffee

LUNCHEON Omelette du Czar Pickled ham with red cabbage Rolled oats pudding Coffee

DINNER Puree of white beans Pickles Striped bass, Portugaise Braised beef Macaroni in cream Chiffonnade salad Oriental cup Cakes Coffee

=Omelette du Czar.= Grate a horseradish root and place in pan with piece of butter. When hot add one-half cup of cream sauce and mix well. Make the omelet, and before turning on the platter put the horseradish in the center. Serve with cream sauce around the edge.

=Pickled ham.= Take a fresh leg of pork, rub with salt and pepper and put in earthern jar. Cover with red or white wine, or water mixed with wine, as you prefer; one onion, one carrot, a piece of celery, parsley in branches, a few pepper berries and a bouquet garni. After two or three days take out the leg of pork and roast in the ordinary manner. Half of the pork pickle may be used to make a flour gravy if desired.

=Red cabbage.= Slice a head of red cabbage very fine. Put in vessel with salt, pepper, one glassful of red wine and two cups of fat bouillon. Cover and cook in oven for two hours.

=Red cabbage, German style.= One sliced red cabbage, one-half glass of vinegar, three sliced apples, two cups of bouillon, and a small piece of salt pork or bacon. Put in oven and cook as above.

=Puree of white beans.= Soak two pounds of white beans over night. Put in pot and cover with stock or bouillon. Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup. Season to taste, add two ounces of sweet butter, and serve with small squares of bread fried in butter, separate.

=Striped bass, Portugaise.= Take a whole bass and cut in slices two inches thick. Put in a buttered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni. Place the fish on top, season with salt and pepper, add one glass of white wine, one cup of stock or fish broth, cover and cook slowly. When done remove the bouquet, place the fish on platter and reduce the broth one-half. Add four ounces of butter, mix well and pour over the fish. Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic.

=Macaroni in cream.= Boil the macaroni in salt water. When done drain, add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve grated cheese separate.

DECEMBER 19

BREAKFAST Picked-up codfish in cream Rolls Coffee

LUNCHEON Grapefruit with maraschino Poached eggs, a l'Indienne Nivernaise salad German huckleberry pie Coffee

DINNER Oysters on half shell Clam broth in cups Salted almonds Boiled whitefish, Golfin Hollandaise potatoes Salade Rejane Pistache ice cream Assorted cakes Coffee

=Picked-up codfish in cream.= Soak one pound of codfish in cold water over night. Cut two fresh-boiled potatoes in small squares. Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten minutes.

=Poached eggs, a l'Indienne.= Lay hot poached eggs on plain boiled rice and cover with curry sauce.

=Curry sauce.= Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana saute in butter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth.

=Salade Nivernaise.= Cut in dices cooked carrots, beets and turnips. Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing.

=Boiled whitefish, Golfin.= Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below.

=Sauce Golfin.= White wine sauce mixed with small strips of boiled smoked tongue and gherkins.

=Salade Rejane.= Boiled celery root and artichoke buttons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing.

=Pistache ice cream.= Prepare a vanilla ice cream mixture. Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze.

DECEMBER 20

BREAKFAST Sliced bananas Shredded wheat biscuit with cream Dry toast Tea

LUNCHEON Consomme Orleans Poached eggs, Diane Tripe a la Creole Boiled rice Demi tasse Coffee eclairs

DINNER Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee

=Consomme Orleans.= Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up.

=Poached eggs, Diane.= Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second.

=Tripe a la Creole.= Cut two pounds of boiled tripe in strips, put in casserole one pint of Creole sauce and boil for thirty minutes. Serve with boiled rice.

=Potage Alexandra.= Half veloute of chicken and half cream of potatoes.

=Veal kidney roast.= Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal.

=Fish patties, Bagration.= Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty shells very hot, and fill.

=Turnips glaces.= Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of butter and put in oven until yellow. Then add one spoonful of meat extract and glace them.

=Gendarme potatoes.= Cut the potatoes in the same shape as for French fried. Put in pan with piece of butter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving.

=Celery root, field and beet salad.= Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing.

DECEMBER 21

BREAKFAST Stewed rhubarb Boiled eggs Dipped toast Rolls Coffee

LUNCHEON Sweet-and-sour bananas Consomme Massenet Blood pudding Mashed turnips Camembert cheese Crackers Coffee

DINNER Potage Reine Margot Celery Boiled salmon, sauce Riche Olivette potatoes Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream Assorted cakes Coffee

=Sweet-and-sour bananas.= Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold.

=Consomme Massenet.= Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil.

=Blood pudding.= Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter.

=Potage Reine Margot.= To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk.

=Sauce Riche.= Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares.

=Breast of chicken, Alexandra.= Take the breasts of a raw roasting chicken, season with salt and pepper, put in saute pan with butter. Cook until nice and yellow, add one-half cup of cream and finish cooking. Place the breasts on two oval croustades filled with string beans saute. Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the breasts with this sauce and bake in oven till golden yellow. Serve on napkin with parsley in branches.

=Vanilla Bavarois.= Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream. Pour into moulds of fancy shape and place in ice box for about two hours. Serve with vanilla sauce or sweetened whipped cream flavored with vanilla.

DECEMBER 22

BREAKFAST Baked apples with cream Scrambled eggs with fine herbes Crescents Coffee

LUNCHEON Croustade Cancalaise Consomme Fleury Ragout a la Deutsch Roquefort cheese Crackers Coffee

DINNER Potage Faubonne Medaillon of sole, St. Victor Roast squab Asparagus Hollandaise Duchesse potatoes Romaine salad Pineapple water ice Assorted cakes Coffee

=Scrambled eggs with fine herbs.= Add to the eggs some fine cut chives, parsley and chervil.

=Croustade Cancalaise.= Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs.

=Consomme Fleury.= Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consomme.

=Ragout a la Deutsch.= One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of saute potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole.

=Potage Faubonne.= Make a puree of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread fried in butter, separate.

=Medaillon of sole, St. Victor.= Cook the fish in white wine and allow to become cold. Mix the stock with white wine sauce, bring to a boil and reduce until it becomes very thick. Strain and mix with equal parts of mayonnaise, whipping well so it will not turn. Let the sauce become cold and pour over the fish, and place in the ice box. Boil three eggs for seven minutes, cool, split in two crosswise, remove the yolk and fill with fresh caviar. Turn the eggs upside down and cover with some of the fish sauce, colored a delicate rose. Cut some peeled tomatoes in the form of strawberries, and make a vegetable salad mixed with a little thick mayonnaise. Make a pyramid of the salad in the middle of the dish, place the fillet of sole around it, and garnish with the eggs and tomatoes. Sprinkle with chopped parsley.

DECEMBER 23

BREAKFAST Honey in comb Waffles Yarmouth bloater Rolls Coffee

LUNCHEON German pancakes Chocolate Whipped cream

DINNER Potage Mathilda Lobster croquettes, cream sauce Plain potted squab chicken Stewed tomatoes Lettuce braise Chateau potatoes Cold artichokes, mustard sauce Charlotte aux pommes Coffee

=German pancakes.= Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar.

=Potage Mathilda.= Cream of cucumbers with small squares of bread fried in butter.

=Rice Creole.= Put in sauce pan three ounces of butter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices. Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt. Cover and put in oven until the rice is soft. Before serving add two spoonsful of grated Parmesan or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes, onions, etc.

=Chicken croquettes.= Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in butter. Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs. Allow to become cold, and form in pyramid shape or in the shape of a large cork, bread, and fry in swimming fat until well colored. Serve on napkin with sauce separate, or around the croquettes. A chopped truffle may be added before simmering, if desired.

=Sweetbread croquettes.= Three cups of sweetbreads parboiled and cut in small dices, and if desired, one chopped truffle. Simmer with chopped onions, and then follow recipe for chicken croquettes.

=Lobster croquettes.= Three cups of lobster cut in small dices, one cup of canned or fresh mushrooms, and one truffle chopped fine. Simmer all in butter, then add one-half glass of sherry wine and cook for two minutes, then add two cups of cream sauce and reduce. Bind with the yolks of three eggs. Follow directions for chicken croquettes for cooking and serving.

DECEMBER 24

BREAKFAST Preserved figs with cream Shirred eggs Dry toast Cocoa

LUNCHEON Petite marmite Broiled lobster Roast beef Cleo potatoes String bean salad Lemon pie Coffee

DINNER Potage Duchesse Fillet of sole, Marguery Roast lamb, mint sauce Succotash Broiled fresh mushrooms on toast Alligator pear salad Peach Tetrazzini Assorted cakes Coffee

=Petite marmite.= Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth; one bouquet garni, and a large marrow bone. When beef and fowl are well done remove, take off the skin and fat and cut the meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage, carrots, turnips, celery and leeks in round pieces one-half inch in diameter. Put the beef, chicken and vegetables in another pot and strain the broth over them. Boil slowly for five minutes. Have your butcher saw some raw marrow bones in wafers as thin as paper, and add them to the soup at the last moment. Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some crust of bread or rolls in diamond shape, bake in oven till brown, and serve separate. Special earthern petite marmite pots are carried at the large stores, and are preferable to tureens for serving.

=Broiled lobster.= Cut a live lobster in two lengthwise, season with salt and pepper, sprinkle with olive oil, and broil on hot iron. Serve with maitre d'hotel sauce, garnished with lemons and parsley.

=Cleo potatoes.= Cut raw potatoes in pear shapes the size of an egg, parboil in salt water, then put in a well-buttered pan pointed end up, sprinkle with melted butter and roast in oven, basting all the time till brown. When done, salt and serve on napkin, garnished with parsley.

=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'ecrevisses Salted almonds. Celery Ripe California olives Fillet of trout, Cafe de Paris Sweetbreads braise, au jus Puree de marrons Roast goose, apple sauce Sweet potatoes, Southern style Pate de foie gras de Strasbourg Lettuce salad, aux fines herbes Frozen diplomate pudding Assorted cakes Pont l'eveque 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 braise au jus. (Glace).= Place in buttered saute 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 glace by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them.

=Bisque d'ecrevisses.= Remove the tails of three dozen ecrevisses. Use two-thirds of the shells, broken up, to make the soup, and one-third for ecrevisse 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 ecrevisse butter and stir well, then add the ecrevisse tails and one-half glass of Cognac.

=Ecrevisse= butter. Break fine in mortar some ecrevisse (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 ecrevisse butter. This butter is used for lobster sauce, Newburg dishes, soups, etc.

DECEMBER 26

BREAKFAST Stewed prunes Boiled eggs Toast Tea

LUNCHEON Grapefruit en supreme 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.= Puree 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 puree 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 Consomme in cups Ripe olives Panfish saute, meuniere Stewed tripe, Blanchard Savarin au kirsch Coffee

DINNER Potage Flamande Frogs' legs, saute a sec Roast sirloin of beef, Porte Maillot Lettuce braise Chateau potatoes Endive salad Biscuit glace 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, saute a 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. Saute 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 Madere, garnish with small French carrots, celery braise, lettuce braise and chateau potatoes.

=Lettuce braise.= 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 entrees, etc.

=Biscuit glace.= 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 glace, St. Francis.= Fill some oblong paper cases with biscuit glace foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry ice cream before serving.

=Biscuit glace= of strawberry, raspberry, coffee, pistachio, chocolate, apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glace, but decorate with the desired ice cream or water ice before serving.

DECEMBER 28

BREAKFAST Broiled Finnan haddie Baked potatoes Rolls Coffee

LUNCHEON Canape of sardines Boston baked beans Brown bread Coffee

DINNER Seapuit oysters Cream of rice Salted pecans Fillet of flounder, Cafe 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 maitre d'hotel 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, Cafe Riche.= Put the fillets in a buttered pan, cover with white wine, and boil. When done place on platter, pour Genoise 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 cafe, 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 Canape Monte Carlo Poached eggs, Persanne Tosca salad French pastry Coffee

DINNER Consomme Madrilene Ripe California olives Boiled salmon, sauce Anglaise Ragout fin Stanislaus salad Cream cheese with Bar le Duc Crackers Coffee

=Canape Monte Carlo.= Puree 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.

=Consomme Madrilene.= Slice a handful of sorrel and cook for five minutes in consomme. 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 saute 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 consomme in cups Fried fillet of sole, remoulade Brie cheese and crackers Coffee

DINNER Potage Jackson Crab meat Monza Chicken dumplings, sauce Allemande Braised beef a la mode Peas a la Francais Duchesse potatoes Pineapple biscuit glace 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.

=Remoulade 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 saute 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 puree 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 puree of goose liver; or some other filling may be used. Make them small for garnishing consomme, vol au vent, patties, financiere, 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 Americaine 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 Americaine.= 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 ecrevisse 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 puree of peas, mashed potatoes and puree 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, Meuniere Sweetbreads braise, with Peas Broiled San Francisco Jumbo Squab Chateau Potatoes Cold Fresh Asparagus, Mustard Sauce Cafe Parfait Assorted Cakes Demi Tasse

French Dinner, March 15, 1917:

Coeur de Palmier, Victor Creme de Volaille, a la Reine Amandes Salees Truite de Riviere, Meuniere Pommes Parisienne Pigeonneau au Cresson Petits Pois Etuves Salade de Saison Pudding Diplomate Glace 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:

Canape Favorite Toke Point Oysters Green Turtle Soup Almonds Celery Olives Seafood, Mariniere 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:

Ecrevisses, 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'Ecrevisses 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, Genoise 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 Etuve Champagne Punch Breast of Duckling Pommes a la Reine Salad Veronica Fancy Ice Cream Cakes Coffee

Mr. Raphael Weill, May 23, 1915:

California Oysters on Half Shell Salmon Belly, Bechamel White Corn Bread, sliced Saddle of Lamb Chicory Salad Asparagus, Sauce Mousseline Hot Waffles Cafe au Lait

Chi Psi Fraternity, August 28, 1915:

Toke Points Clear Bortsch Salted Almonds Celery Olives Lobster Newburgh Vol au Vent, Financiere Chateaubriand, Colbert Peas a la Francaise Pommes Chateau 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, Meuniere Pommes Maitre d'Hotel Noisette of Baby Lamb, Perigord Croustade St. Germain Sorbet Doi Roast Guinea Hen Lettuce and Tomato Salad Glace 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 Huitres 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 Forestiere Pommes Rissole Peas Etuve Champagne Punch Roast Squab Chicken Salad de Saison Fancy Ice Cream Cakes Coffee

Mrs. Neustadter, February 14, 1916:

California and Toke Points Consomme de Volaille, Royal Almonds Olives Frogs a la Michels Asparagus, Hollandaise Chicken Poele Brandied Peaches Pommes Fondantes Goose Liver Saute 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 Chateau 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 Glace, Ferrari Faison Truffles Salad de Saison Pudding Glace, Diplomate Mignardises Coffee

Mrs. J. C. Cowdin, January 27, 1916:

Canape de Caviar Frais Huitres de Californie Bortsch Clair en Tasse Celeri Olives Mures Amandes Salees Poitrine de Faisan aux Figues Pommes a la Reine Petits Pois a la Francaise Foie d'Oie a la Gelee 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 Madere Fresh Asparagus, Hollandaise Salad Veronica Apple Charlotte Ice Cream Pralinee Cakes Coffee

Bagmen of Bagdad, December 30, 1915:

Toke Points Green Turtle Soup Celery Olives Almonds Terrapin Maryland Noisette of Lamb, Colbert Haricot Panachee Potatoes Rissolee Champagne Punch Breast of Duck, Currant Jelly Fried Hominy Cold Asparagus, Mustard Sauce Pudding Glace 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 Puree of Chestnut Peas a la Francaise Aspic de Foie Gras, Romaine Orange Souffle Glace Assorted Cakes Demi Tasse

Mrs. Jules Levy, January 10, 1917:

Toke Points Petite Marmite with Marrow Dumplings Cheese Straws Frogs, Neptune Breast of Duckling a l'Orange Potatoes Fondantes Sweet and Sour String Beans Fresh Asparagus, Hollandaise Foie d'Oie aux Truffes Lettuce Salad Omelette Souffle aux fraises Demi Tasse

Mr. Otto Irving Wise, December 27, 1916:

Queux d'Ecrevisse, Moscovite Broth in Cups Celery Olives Almonds Frogs Mariniere Boneless Squab Guinea Hen Pommes a 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:

Canape de Caviar Queux d'Ecrevisse, Moscovite Broth in Cups au Cerfeuil Celery Olives Almonds Frogs' Legs a la Schwabacher Ris de Veau Braise Truffes de Perigord en Serviette Boneless Squab Guinea Hen, Farcis Pommes a la Reine Asperges Nouvelles, Hollandaise Mousse de Foie Gras, Virginie Salad de Laitue Pudding Diplomate Mignardises Demi Tasse

Mr. Colum, June 28, 1919:

Canape Caviar with Cocktail Toke Points Green Turtle Soup Almonds Olives Lobster Newburg Ham Glace, Champagne Sauce Timbale of Spinach Iowa Corn Bread Vol au Vent Toulouse Kirsch Punch Guinea Hen Potatoes Chateau 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:

Supreme Frascate Potage Lemardelais, Passe Almonds Olives Fillet of Trout, Cafe de Paris Breast of Chicken, Colbert Peas a la Francaise 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 Madere Haricots Panaches Potatoes Noisette Champagne Punch Roast Squab Chicken Salad de Saison Glace 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 Souffle Potato Souffle Chocolat Sauce Vanilla Demi Tasse

Prudential Insurance Company of America, Luncheon, February 15, 1916:

Canape 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 Chateau 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, Cafe de Paris Breast of Chicken with Truffles Potatoes Noisettes Hearts of Lettuce Biscuit Glace, St. Francis Friandises Demi Tasse

National Association of Professional Baseball, November 10, 1915:

Toke Points Cream a 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, Meuniere Sweetbread Cutlets, St. Germain Chateaubriand, Sauce Madere 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 Chateau Orange Sherbet Roast Imperial Squab Chiffonade Salad Fancy Ice Cream Assorted Cakes Coffee

Mr. Henry T. Scott, May 19, 1915:

Bouchees Fui with Cocktail Fresh Caviar California Oyster Soup Almonds Olives Sand Dabs, Saute, Meuniere 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 a la Francaise Chicory Blanc Mange Petits Fours Coffee

Mrs. George Marye, July 20, 1915:

Grapefruit Supreme 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 Raphael, Weill Eingedampfte Chicken French Fried Potatoes String Beans au Beurre Bottoms of Artichokes, Lettuce Victor Orange Souffle Glace 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 Forestiere Potatoes Noisette Peas Etuve 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 Madere Peas a la Francaise 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, Mariniere Tournedos with Fresh Mushrooms Peas a la Francaise Potato Risolee 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 Ecrevisses Voltaire Mousse de Ris de Veau Royal Chateaubriand Bayard Petits Pois a la Francaise Sorbet Ambassadrice Poitrine de Guinea aux Fines Herbes Pommes Noisettes Salade Veronica Glaces Fantaisies Mignardises Cafe 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 Chateau Salad de Saison Fancy Ice Cream Assorted Cakes Coffee

Mrs. Henry T. Scott, August 30, 1915:

Canape Caviar with Cocktail Clear Bortsch in Cups Cheese Straws Salted Pecans Sand Dabs, Meuniere 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, Perigordine Peas a la Francaise Pommes a la Reine Champagne Punch Breast of Chicken, Virginia Ham Celery Victor Fancy Ice Cream Assorted Cakes Coffee

Papyrus Club, May 15, 1918.

Coupe Printaniere au Kirsch Consomme Tomato Chantilly Olives Sand Dabs, Meuniere Pommes Hollandaise Chateau Briand Forestiere Cold Asparagus, Mustard Sauce Meringue Glacee Demi Tasse

Dinner to Mr. Thomas Coleman, Manager Hotel St. Francis, September 26, 1918.

Toke Points Clear Turtle Olives Almonds Ecrevisses Voltaire Breast of Chicken, Colbert Peas Etuve Potatoes Fondante Hearts of Lettuce St. Francis Fancy Ice Cream Cakes Caroline Coffee

Mrs. Anita Baldwin, August 14, 1915:

Fruit Salad Supreme Consomme Almonds Olives Frogs, Neptune Mousse of Virginia Ham Puree of Fresh Artichokes Breast of Chicken Pommes Soufflee 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:

Bouchees Fines Huitres Mignonnettes Bisque d'Ecrevisses Almonds Celery Olives Truite de Riviere Tournedos Cheron Pommes Soufflee Poitrine de Volaille, Virginie Coeur de Laitue Glace 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 Etuve 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 Chateau New String Beans Individual Alaska Demi Tasse

Mr. Mulcahy, February 26, 1918:

Toke Points Mignonnette Clear Bortsch in Cups Celery Olives Almonds Ecrevisses Voltaire Noisette of Lamb with Fresh Mushrooms Peas Etuve--Pommes Lorette Breast of Duck Fried Hominy Endive, Victor Dressing Asparagus Glacee Assorted Cakes Cafe Marcel

Colonel Tessier, November 4, 1918:

Potage St. Germain Almonds Fillet Sand Dabs, Sauce Ecrevisses Poulet Poele Pommes Champs Elysees Petits Pois Parisienne Lettuce Salad, Fines Herbes Soufflee, Vanilla Sauce Fruit Coffee

Mr. T. Ohta:

Blue Points Mignonnette Clear Green Turtle Soup Salted Nuts Celery Olives Ecrevisses Voltaire Mackerel Mikado Jumbo Squab, Parisienne Asparagus, Hollandaise Salad Fruitiere Fresh Figs, Sake Friandises Demi Tasse

Luncheon to Major Harley, Mr. French and Friends, November 5, 1918:

Ecrevisses Gourmets Cold Broiled Chicken Peas Etuve--Potatoes Champs Elysees 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 Chateau 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 Elysees 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 Souffle au fromage (cheese souffle), April 4 St. Francis cheese, July 1

CHICKEN

A la King, Nov. 11 Austrian fritters, April 22 A 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, a l'ancienne, June 27 Hash, Victor, Dec. 3 Hash, on toast, Feb. 15 Hash, a l'Italienne, Oct. 9 Leon X, Oct. 17 Livers, saute, forestiere, Feb. 8 Livers saute, au Madere, Dec. 14 Plain, roasted, Oct. 27 Patties, Toulouse, May 12 Potpie, home style, Feb. 18 Saute, Ambassadrice, Dec. 6 Saute, Marengo, Dec. 8 Saute, Parisienne, Feb. 12 Saute, Montmorency, Feb. 23 Saute, Salonika, March 3 Saute, Hongroise, March 17 Saute, Portugaise, March 18 Saute, Chasseur, April 3 Saute, D'Austin, April 16 Saute, Madeleine, April 29 Saute, Demidoff, May 3 Saute, au Madere, May 13 Saute, Amphitian, May 16 Saute, demi-deuil, May 31 Saute, Archiduc, June 14 Saute, Viennoise, July 3 Saute, Lafitte, July 7 Saute, Alsacienne, Aug. 31 Saute, 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 Saute, 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, Provencale, Jan. 13 Beefsteak, Bismarck, Jan. 18 Beef tongue, boiled, Jan. 29 Beef a 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, Athenienne, June 16 Filet mignon, Bayard, March 4 Filet mignon, Cheron, May 25; Nov. 29 Filet mignon, Du Barry, Sept. 11 Filet mignon, Marechale, May 20 Filet mignon, Trianon, April 14 Fillet of beef, Charcutiere, 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, a l'estragon, Feb. 21 Meat croquettes, Oct. 11 Ox tail braise, 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, fermiere, June 14 Roast sirloin, Mounet-Sully, Aug. 7 Roast tenderloin, Berthieu, July 13 Roast tenderloin, Boucicault, Oct. 10 Roast tenderloin, vert pre, July 24 Sirloin steak, sauce Madere, 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 a 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, Braconiere, 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 Nicoise, May 17 Tournedos Bayard, May 30 Tournedos, Vaudeville, June 29 Tournedos, Porte Maillot, July 10 Tournedos, Cafe 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 A la Russe, Jan. 29 A 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, a 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 Careme, March 21 Caroli, Sept. 3 Chipolata, Jan. 24 Conte, Oct. 12 Creole, 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 Nicoise, July 24 Opera, Aug. 24 Turque, April 30 With bananas, May 27 With parsley, Feb. 7 With peppers, July 8

POACHED Poached, Oct. 30 Agostini, June 10 A 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 Bresilienne, Feb. 11 Celestine, June 26 Chambord, Aug. 30 Chateaubriand, May 6 Chambery, Sept. 10 With clams, Creole, Feb. 1 Colbert, June 13 Colonel, Feb. 26 Columbus, May 28 Creole, 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 Lackmee, 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 Perigordine, July 28 Persanne, Dec. 29 Piedmontase, July 30 Presidential, May 27 Princesse, March 17 Rothschild, Feb. 20 Sans Gene, 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 A l'aurore, Oct. 16 Bordelaise, Aug. 12 Cream sauce, Aug. 3 Florentine, Aug. 18 Moliere, 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, Duglere, May 9 Bass, fillet of, Menton, March 17 Bass, fillet of, 1905, Nov. 20 Bass, fillet of, shrimp sauce, Dec. 4 Bass, Nicoise, May 31 Bass, paupiettes of, March 20 Bass, Provencale, Jan. 6 Bass, timbale of, Feb. 11 Bignon, Jan. 11 Black bass, Cambaceres, Dec. 15 Black bass, Heydenreich, July 16 Black bass, planked, Sept. 3 Black bass, Tournon, July 11 Bluefish, broiled, maitre d'hotel, Nov. 13 Bouillabaisse, Marseillaise, Dec. 12 Brook trout, boiled, Romanoff, Oct. 14 Brook trout, broiled, with bacon, April 8 Brook trout, Cafe de Paris, Oct. 25 Brook trout, Cambaceres, Oct. 8 Brook trout, Meuniere, April 4 Brook trout, Miller style, April 13 Brook trout, Volper, Aug. 18 Butterfish, saute Meuniere, Oct. 31 Catfish, saute Meuniere, 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, a l'Anglaise, Aug. 14 Chambord, Feb. 20 Court bouillon, Feb. 26 Ecrevisses, Voltaire, Oct. 16 Eels, Mariniere, 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, Cafe 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, Mariniere, Jan. 23 Frogs' legs, saute a sec, Oct. 29 Frogs' legs, saute a sec, Dec. 27 Halibut, Boitel, July 2 Halibut, broiled, Alcide, May 22 Halibut, broiled, maitre d'hotel, 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, a l'Egyptienne, Oct. 20 Kingfish, Argentine, July 29 Kingfish, Meuniere, 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, Meuniere, Jan. 2 Pompano, Bateliere, June 19 Pompano, broiled, Havanaise, March 23 Pompano, Cafe Anglaise, March 18 Pompano, fillet of, Pocharde, Oct. 15 Pompano, saute, d'Orsay, Oct. 14 Pompano, meuniere, 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, a 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, Meuniere, 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, maitre d'hotel, Feb. 19 Shad and roe, baked, a l'Americaine, April 24 Shad and roe, planked, April 3 Shad roe, Bordelaise, May 12 Shad roe, Bordelaise, May 29 Shad roe, broiled, maitre d'hotel, 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, Americaine, Oct. 17 Smelts, fillet of, Stanley, May 3 Smelts, fried, Nov. 6 Smelts, planked, en bordure, Nov. 19 Sole, aiguillettes of, Hoteliere, Feb. 15 Sole, aiguillettes of, Mariniere, Feb. 23 Sole, Colbert, May 25 Sole, cold fillet of, Raven, Dec. 1 Sole, Dejazet, 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, Francaise, 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, Marechale, 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, Remoulade, Dec. 30 Sole, Heloise, 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, Americaine, 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, Meuniere, 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, Bateliere, 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, Genoise, May 1 Whitefish, baked, St. Menehould, Aug. 2 Whitefish, boiled, Netherland style, Jan. 1 Whitefish, broiled, maitre d'hotel, 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 glace, April 18 Figs sliced, with cream, June 4 Fruits sliced, with whipped cream, June 3 Grapefruit a l'anisette, April 8 Grapefruit a la Rose, April 25 Grapefruit and orange en supreme, Feb. 18 Grapefruit, Cardinal, July 10 Grapefruit cocktail, April 18 Grapefruit en supreme, Dec. 9 Grapefruit en supreme with kirsch, April 15 Grapefruit with cherries, Nov. 17 Grapefruit with chestnuts, Jan. 30 Orange and Grapefruit, St. Francis, Oct. 23 Orange en supreme, March 18 Orange en supreme au curacao, 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 Puree 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 saute, Dec. 6 Goose liver saute, aux truffes, Dec. 6 Goose, stuffed, with chestnuts, Jan. 18

GARNITURES FOR ENTREES, ETC.

Bercy, Feb. 7 Boulanger, Dec. 2 Bristol, Dec. 16 Cheron, Nov. 29 Clermont, Jan. 3 De Goncourt, Dec. 10 Ducale, Feb. 22 Financiere, 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, a la Russe, Oct. 7 Barquette a l'Aurore, Jan. 14 Canape Eldorado, Oct. 3 Canape Hambourgeoise, Oct. 30 Canape Julia, Feb. 22 Canape Martha, Dec. 11 Canape Monte Carlo, Dec. 29 Canape Norway, May 31 Canape, P. P. I. E., Oct. 24 Canape Riga, Nov. 19 Canape Romanoff, April 1 Canape St. Francis, July 11 Canape Regalia, Nov. 12 Canape Thon Marine, Aug. 21 Canape of anchovies, Nov. 2 Canape of caviar, Oct. 28 Canape of chicken, March 3 Canape of lobster, Aug. 13 Canape of raw meat, Feb. 19 Canape of raw beef, May 22 Canape 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, marine, 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 varies, Nov. 16 Indian canape, 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 marine, April 23 Pain mane, Jan. 17 Pancake Molosol, Jan. 11 Pate de foie gras, Nov. 16 Pickled oysters, Nov. 13 Pickled salmon, St. Francis, April 29 Pimentos, a l'huile, Jan. 24 Pimentos Suedoise, 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, a la gelee, April 2 Terrine de foie gras en aspic, July 24 Thon Marine 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 glace (foundation), Dec. 27 Biscuit glace, apple, Dec. 27 Biscuit glace, chocolate, Dec. 27 Biscuit glace, coffee, Dec. 27 Biscuit glace, kirsch, Dec. 27 Biscuit glace, mapleine, Dec. 27 Biscuit glace, peppermint, Dec. 27 Biscuit glace, pineapple, Dec. 27 Biscuit glace, pistache, Dec. 27 Biscuit glace, raspberries, Dec. 27 Biscuit glace, St. Francis, Dec. 27 Biscuit glace, 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, glace, 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 glacee a la Chantilly, Nov. 20 Meringue glacee au Chocolate, Jan. 18 Millionaire punch, May 19 Mousse au cafe, 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 souffle glace, St. Francis, Sept. 18 Orange souffle, 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 Plombiere aux fruits, June 10 Plombiere a la vanille, June 10 Plombiere aux marrons, June 10 Punch Palermitaine, April 15 Raisin punch, Dec. 17 Raspberries a la mode, May 27 Raspberry ice cream, Jan. 8 Raspberry Melba sauce, March 25 Raspberry meringue Glacee, Jan. 11 Raspberry water ice, Jan. 1; Nov. 11 Romaine ice cream, Oct. 19 Roman punch, April 17 Souffle glace, plain, May 26 Souffle glace, Pavlowa, June 6 Souffle glace, St. Francis, June 6 Strawberries a la mode, May 27 Strawberry ice cream, Nov. 13 Strawberry water ice, Jan. 1 Tutti frutti, Feb. 10 Vanilla charlotte Glacee, 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, Reforme, May 6 Chops, Charcutiere, March 7 Chops, Maison d'Or, July 15 Chops, Marechal, Jan. 6 Chops, Robinson, July 4 Chops, sauce Soubise, April 11 Chops, saute aux cepes, Nov. 29 Chops, saute, 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, maitre d'hotel, 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, Boulangere, Jan. 24 Leg, Renaissance, May 19 Loin chops, jardiniere, 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, jardiniere, March 27 Rack of lamb, Montjo, May 9 Roasted (See chicken), Oct. 27 Saddle, Carnot, May 14 Saddle, International, Dec. 31 Saddle, jardiniere, 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 a la mode, July 15 Cold celery broth, Aug. 27 Cold pheasant pie, July 10 Croustades, Feb. 23 Croustades Financiere, March 2 Croustades Laguipierre, March 10 Croutons Diable (for soup), May 7 Croutons Parmesanne, May 13 Dressing for chicken, turkey, pig, etc., Nov. 27 Dumplings for stews, pot pies, etc., Sept. 25 D'Uxelles, Jan. 10 Ecrevisse 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 Gelee (meat jelly), Dec. 1 Gnocchis a 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 Pate dough, July 10 Pistache icing, Dec. 4 Pumpkin pulp, Aug. 2 Puree 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 Spaetzel, March 5 Steak Tartare, July 21 Stock for soup, Nov. 14 Stuffed olives, May 17 Terrine de foie gras a la gelee, 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, a 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, Reforme, Feb. 28 Leg, roasted, Jan. 26 Loin, Charcutiere, 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 Celestine, Sept. 8 Cherbourg, Oct. 18 du Czar, Nov. 2; Dec. 18 En surprise, March 8 Fines herbes, April 11 Imperatrice, 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 Soufflee, March 8 Spanish, March 6 Suzanne, March 1 Vogeleier, Jan. 16 With cepes, 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

A la Hyde, Dec. 12 A l'Ancienne, Feb. 18 A la Poulette, Dec. 6 Angels on horseback, April 26 Baked, au Gruyere, Sept. 4 Bellevue, Oct. 24 Broiled, Sept. 16 Broth, April 8 Cocktail, Jan. 23 Curried, April 8 En brochette, Sept. 28 En brochette, a 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 Supreme, 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 Baises (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 a la vanille, Dec. 21 Bavarois a la vanille with Bar le Duc, Feb. 2 Bavarois Noisette, March 28 Bavarois, raspberry, Jan. 29 Beignets souffles, 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 a la creme, 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 eclairs, 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 a la creme, 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 Crepes suzette, Oct. 5 Croute a 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 (Genoise legere), 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 Celestine, July 15 Macaroons, Nov. 17 Macaroons, fancy, Nov. 18 Meringue a la creme, 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 Creole, April 14 Pink pudding, Victor, Oct. 26 Pistache eclairs, Dec. 4 Plum pudding, Feb. 17 Pommes d'arbre 1915 (apple), March 28 Pound cake, Nov. 10 Prune souffle, March 23 Pudding Gastaner, April 8 Pudding Rossini, March 27 Pudding souffle, 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 (sable), 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 glace, Aug. 23 Virginia ham, broiled, May 12 Virginia ham croquettes, Aug. 17 Virginia ham glace, Aug. 8

POTATOES

A 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 Chateau, Oct. 31 Cleo, Dec. 24 Cottage fried, July 2 Croquettes, Oct. 28 Delmonico, Nov. 4 Duchesse, Nov. 25 En surprise, Aug. 28 Flambe, 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 Maitre d'hotel, 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 Rissolees, Dec. 15; Jan. 17 Ritz, March 12 Saratoga chips, Nov. 26 Saute, sweet, Feb. 24 Southern style, sweet, Jan. 25 Southern, No. 2, sweet, April 22 Soufflee, 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 Glace 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

Algerienne, Oct. 25 Alligator pear, Feb. 22 Anchovy, Nov. 25 Americaine, Dec. 16 Asparagus tips, Oct. 30 Avocado, French dressing, Oct. 23 Beets, pickled, Oct. 31 Brazilian, Nov. 4 Bresilienne, 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 Chateau 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 Ecrevisse, 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 Puree 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