=Eggs Mollet, Bordelaise.= Put four Eggs Mollet (see Eggs) in a deep dish, and cover with sauce Bordelaise.
=Consomme fermiere.= Put two ounces of b.u.t.ter in a ca.s.serole; 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 b.u.t.ter, 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 b.u.t.ter 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 quant.i.ty 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, p.r.i.c.k with a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack neatly in gla.s.s 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 a.s.sorted cakes Demi ta.s.se
DINNER Potage Na.s.sau 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 ta.s.se
=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 ca.s.serole with a piece of b.u.t.ter, 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 Na.s.sau.= Peel eight white onions, and put in a ca.s.serole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of b.u.t.ter in another ca.s.serole; 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 ca.s.serole, season with salt and Cayenne pepper, and stir-in three ounces of sweet b.u.t.ter. When the b.u.t.ter is melted, serve hot, with small crusts of bread cut in small squares, and fried in b.u.t.ter.
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 ta.s.se
DINNER Pea soup with vermicelli Crisp celery Codfish steak, a l"Anglaise Fillet of beef, Dumas Chicory salad Fancy ice cream a.s.sorted 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 b.u.t.ter 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 gla.s.s 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 b.u.t.tered 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 b.u.t.ter Potatoes Hollandaise Sweetbreads, Lieb, with peas Roast imperial squab Asparagus with melted b.u.t.ter 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 ca.s.serole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices. Add three ounces of b.u.t.ter, 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 b.u.t.ter.= Broil the mackerel and place on a platter. Pour over it an anchovy b.u.t.ter 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 ta.s.se
DINNER Potage Italienne Salted pecans Boiled turbot, nonpareil Roast chicken Puree of chicory Summer squash in b.u.t.ter Rissolees potatoes Lemon water ice Macaroons Coffee
=Eggs, Buckingham.= Put in a b.u.t.tered 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 b.u.t.ter 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 ca.s.serole 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 gla.s.s 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 ca.s.serole the yolks of five eggs and the juice of a lemon. Set the ca.s.serole in a bain-marie, and stir well. Then add, little by little, three-quarters of a pound of b.u.t.ter, and one-quarter of a pound of crayfish b.u.t.ter, or lobster b.u.t.ter. 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.