=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 b.u.t.ter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one gla.s.s 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 c.u.mberland 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 b.u.t.ter 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 ba.s.s Cuc.u.mber 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 b.u.t.ter 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 gla.s.s of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the sh.e.l.ls, 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, Amba.s.sadrice Carrots, Vichy Fondante potatoes Escarole salad Peach ice cream a.s.sorted cakes Coffee
SUPPER Oysters poulette St. Francis rolls Nesselrode pudding Lady fingers Demi ta.s.se
=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 b.u.t.tered 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 b.u.t.ter, 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 b.u.t.tered pan and cook in white wine. Cover with Bearnaise sauce mixed with a little puree of tomatoes.
=Chicken saute, Amba.s.sadrice.= Jointed chicken saute in b.u.t.ter, 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 b.u.t.ter 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 b.u.t.ter. 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 gla.s.s 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 b.u.t.ter, 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 b.u.t.ter. 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 mola.s.ses, 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 mola.s.ses, 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 b.u.t.ter, 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 b.u.t.tered toast Coffee
LUNCHEON Hors d"oeuvres varies Eggs Boremis Hungarian beef goulash Apple pie Coffee
DINNER Cream of spinach Fillet of ba.s.s, 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 b.u.t.ter, season with salt and pepper, simmer till hot, and add to the eggs.
=Eggs Boremis.= Put an egg in a well-b.u.t.tered cocotte dish, season with salt and pepper, put plenty of grated cheese and a piece of b.u.t.ter 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 ba.s.s, 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 gla.s.s 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 b.u.t.ter 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 coa.r.s.e it will be well to boil them a little in water with a piece of cinnamon and a very little sugar.
DECEMBER 9