,transcriber's ,note3 ,inconsistent hyphenation1 accents1 capitalization and spelling in the original text have been preserved4 ,obvious punctuation and spelling errors have been corrected4 ,page number and spelling inconsistencies between the index and the text have been corrected to agree with the text4 ,italic text is denoted by underscores and bold text by equal signs4 ,page #bce3 word missing before in a wine glassful ,page #aai3 ,same recipe called ,beef ,montpasson and ,beef ,montbasson ,illustration3 ,victor ,hirtzler ,the ,hotel ,st4 ,francis ,cook ,book ,by ,victor ,hirtzler ,former ,chef of ,hotel ,st4 ,francis ,san ,francisco ,published by ,,the ,,hotel ,,monthly ,,press ,,john ,,willy1 ,inc4 #iej ,merchandise ,mart ,,chicago #ed ,,printed ,,in ,u4 ,s4 ,a4 ,copyright #aiai1 by ,victor ,hirtzler4 ,printed and ,bound in ,u4 ,s4 ,a4 ,,preface ,in this1 my book1 ,i have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business1 in particular the hotel business1 which1 in ,america1 now leads the world4 ,i have been fortunate in studying under the great masters of the art in ,europe and ,america2 and since my graduation as ,chef ,i have made several journeys of observation to ,new ,york1 and to ,england1 ,france and ,switzerland to learn the new in cooking and catering4 ,i have named my book ,the ,hotel ,st4 ,francis ,cook ,book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce1 always with the object of reflecting a cuisine that is the best possible4 ,,victor ,,hirtzler4 ,,january #a ,,breakfast ,sliced oranges ,farina with cream ,calf's liver and bacon ,lyonnaise potatoes ,rolls ,coffee ,,luncheon ,eggs ,oriental ,tripe and potatoes1 family style ,cold ham and tongue ,celery root1 field and beet salad ,port de ,salut cheese ,crackers ,coffee ,,dinner ,consomme d',orleans ,boiled whitefish1 ,netherland sauce ,squab pot pie1 a l',anglaise ,lettuce and tomatoes1 mayonnaise ,savarin ,montmorency ,demi tasse ,eggs ,oriental4 ,put on a plate one slice of tomato fried in butter1 on top of the tomato place six slices of cucumber simmered in butter and well seasoned1 on top of that one poached egg1 and cover with sauce ,hollandaise4 ,tripe and potatoes1 family style4 ,slice the white ends of six leeks very fine1 put in sauce pan with four ounces of butter and simmer for five minutes4 ,then add a scant spoonful of flour and simmer again4 ,then add one pound of tripe cut in pieces one inch square1 one pint of bouillon1 two raw potatoes sliced fine1 some chopped parsley1 salt and pepper1 and one-half glass of white wine4 ,cover and cook for an hour1 or until all is soft4 ,boiled whitefish1 ,netherland style4 ,boil1 and serve on napkin with small boiled potatoes1 lemon and parsley4 ,serve melted butter separate4 ,squab pot pie1 a l',anglaise4 ,roast the squabs and cut in two4 ,fry a thin slice of fillet of beef on both sides1 over a quick fire1 in melted butter4 ,put both in a pie dish with a chopped shallot that was merely heated with the fillet1 six heads of canned or fresh mushrooms1 one-half of a hard-boiled egg1 a little chopped parsley1 and some flour gravy made from the roasted squab juice1 and well seasoned with a little ,worcestershire sauce4 ,cover with pie dough and bake for twenty minutes4 ,this is for an individual pie2 make in the same proportions for a large pie4 ,lemon water ice4 ,one quart of water1 one pound of sugar1 and four lemons4 ,dissolve the sugar in the water1 add the rinds of two lemons and the juice of four lemons4 ,strain and freeze4 ,orange water ice4 ,one quart of water1 one pound of sugar1 three oranges and one lemon4 ,melt the sugar in the water1 add the juice of the oranges and the lemon1 and one drop of coloring4 ,strain and freeze4 ,strawberry water ice4 ,one-half pound of sugar1 one pint of water1 one pint of strawberry pulp1 the juice of one lemon1 and coloring4 ,strain and freeze4 ,raspberry water ice4 ,same directions as for strawberry water ice4 ,use raspberry pulp instead4 ,cantaloupe water ice4 ,add to one quart of cantaloupe pulp the juice of three lemons and a half pound of sugar4 ,pass through a fine sieve and freeze4 ,,january #b ,,breakfast ,grape nuts with cream ,kippered herring ,rolls ,coffee ,,luncheon ,omelet with oysters ,perch saute1 meuniere ,browned hashed potatoes ,lobster salad with anchovies ,floating island ,napoleon cake ,coffee ,,dinner ,little ,neck clams ,codfish chowder ,planked shad and roe ,artichokes au gratin ,hearts of romaine1 ,roquefort dressing ,peach ,melba ,caroline cakes ,coffee ,omelet with oysters4 ,parboil six oysters1 add one spoonful of cream sauce and season well4 ,make the omelet1 and before turning over on platter place the oysters in the center4 ,serve with light cream around the omelet4 ,perch saute1 meuniere4 ,season the fish well with salt and pepper1 roll in flour1 put in frying pan and cook with butter4 ,when done1 put fish on platter1 and put a fresh piece of butter in pan1 over fire1 and allow to become hazelnut color4 ,pour the butter and the juice of a lemon over the fish1 sprinkle with chopped parsley1 and garnish with quartered lemons and parsley in branches4 ,browned hashed potatoes4 ,hash three cold boiled potatoes4 ,melt three ounces of butter in a frying pan1 add the potatoes1 season with salt and pepper1 and fry evenly4 ,when nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top4 ,turn over on platter in the same manner as an omelet1 and sprinkle with chopped parsley4 ,lobster salad4 ,take the tails of two boiled lobsters1 season with salt and pepper and a teaspoonful of vinegar1 and let stand for a half hour1 then add one cup of mayonnaise sauce4 ,put some sliced lettuce in the bottom of a salad bowl1 the lobster salad on top1 a few nice lettuce leaves around the sides1 cover the salad again with mayonnaise1 and decorate with hard-boiled eggs1 beets and olives4 ,lobster salad with anchovies4 ,same as above4 ,decorate with fillets of anchovies4 ,floating island4 ,beat the whites of six eggs very stiff1 add six ounces of powdered sugar and the inside of a vanilla bean4 ,mix well4 ,boil one quart of milk1 one-quarter pound of sugar1 and the remainder of the vanilla bean1 in a wide vessel4 ,dip a tablespoon in hot water and form the beaten eggs1 or meringue1 into the shape and size of an egg1 and drop into the boiling milk4 ,dip the spoon in hot water each time so the meringue will not stick4 ,take off the fire and let stand for a few minutes1 turning the floating eggs several times4 ,then take out of the milk and dress on napkin to cool4 ,boil the milk again and bind with the yolks of two eggs1 strain and cool4 ,put the sauce in a bowl1 or deep dish1 and float the islands on top4 ,serve very cold4 ,,january #c ,,breakfast ,orange ,juice ,waffles and honey ,chocolate and whipped cream ,,luncheon ,chicken salad1 ,victor ,rolls ,coffee ,,dinner ,potage ,normande ,fillet of turbot1 ,daumont ,sirloin of beef1 ,clermont ,endives salad ,rolled oats pudding ,coffee ,chicken salad1 ,victor4 ,cut the breast of a boiled soup hen or boiled chicken in half-inch squares1 add one-half cup of string beans cut in pieces one inch long1 a cup of boiled rice1 one peeled tomato cut in small squares and one sliced truffle4 ,season with salt1 fresh-ground black pepper1 a little chives1 chervil1 parsley1 one spoonful of tarragon vinegar and two spoonsful of best olive oil4 ,mix well and serve on lettuce leaves4 ,potage ,normande4 ,veloute with ,julienne of carrots and turnips4 ,fillet of turbot1 ,daumont4 ,put the fillet in a buttered pan1 season with salt and pepper1 and add one glass of white wine4 ,boil six fresh mushrooms in a little water and strain the juice over the fish1 or use the juice of canned mushrooms4 ,cook the fish1 remove to platter1 and reduce the sauce to glace1 then add one pint of sauce au vin blanc 7white wine sauce71 strain1 and before pouring over the fish add two ounces of sweet butter and the juice of one lemon4 ,sirloin of beef1 ,clermont4 ,roast sirloin of beef1 sauce ,madere1 garnished with tomatoes stuffed with whole chestnuts1 and ,bermuda onions stuffed with cabbage4 ,boiled chestnuts4 ,cut the chestnut shells with a sharp knife and put on pan in oven for ten minutes4 ,then peel1 put in vessel with a small piece of celery1 salt1 and cover with water4 ,boil slowly so they will remain whole when done4 ,use for garnishing1 stuffing1 etc4 ,tomatoes stuffed with chestnuts4 ,peel four nice fresh tomatoes1 cut off the tops1 scoop out the insides1 and fill with boiled chestnuts4 ,put a small piece of butter on top1 and put in oven for five minutes4 ,serve as a garnish1 or as an entree with ,madeira sauce4 ,boiled cabbage4 ,cut a head of cabbage in four1 trim and wash well4 ,have a kettle with salt water boiling4 ,put the cabbage in the kettle and cook until nearly soft1 then drain off nine-tenths of the water1 add a small piece of ham1 or ham bone1 and simmer till soft4 ,remove the ham or bone and prepare the cabbage with cream1 or any other style4 ,for stuffing onions1 cut the cabbage up1 add a little butter1 and season with salt and pepper4 ,stuffed onions with cabbage4 ,peel four large ,bermuda or ,spanish onions4 ,boil them in salt water until nearly done1 then remove from the fire and allow to cool4 ,take out the inside and fill with cabbage prepared as above4 ,put the stuffed onions on a buttered dish with a piece of butter on top1 and bake in oven4 ,,january #d ,,breakfast ,hothouse raspberries with cream ,baked beans1 ,boston style ,brown bread ,coffee ,,luncheon ,canape of fresh caviar ,consomme ,julienne ,boiled ,salmon1 sauce ,princess ,corned beef hash with poached eggs ,escarole salad ,french pastry ,coffee ,,dinner ,lynn ,haven oysters ,strained chicken okra1 in cups ,cheese straws ,salted ,english walnuts ,fillet of sole1 ,gasser ,stuffed capon1 ,st4 ,antoine ,asparagus ,hollandaise ,gauffrette potatoes ,season salad ,coupe ,st4 ,jacques ,assorted cakes ,coffee ,consomme ,julienne4 ,the word ,julienne is a common kitchen term1 signifying cut in slender strips1 or match shape4 ,for consomme garnish cut ,julienne style one carrot1 one turnip1 one leek1 a small piece of celery1 four leaves of cabbage1 and one-half of an onion4 ,season with a spoonful of salt1 and one-half teaspoonful of sugar4 ,mix well4 ,put in a well-buttered casserole1 cover with buttered paper and the casserole cover1 put in oven moderately hot1 and allow to simmer slowly4 ,turn occasionally1 using a fork to avoid breaking the vegetables4 ,they should simmer without adding liquid1 but should they be too dry1 a half cup of consomme may be added4 ,cook until soft1 and drain on a sieve so all the juice will run off4 ,combine with two quarts of consomme1 and before serving add a few peas and some chervil4 ,fillet of sole1 ,gasser4 ,put four fillets of sole in cold milk seasoned with salt and pepper1 and leave for four hours4 ,then wrap around raw potatoes1 cut like a cork1 and about three inches long4 ,let one side extend over the potato1 and fasten with a toothpick4 ,fry slowly in swimming lard until golden brown1 then take out1 remove the toothpick1 push out the potato1 and fill the center of the sole with a very thick filling composed of two-thirds ,bearnaise sauce and one-third of reduced tomato sauce4 ,serve on napkin with fried parsley1 and tomato sauce1 separate4 ,boiled salmon1 sauce ,princess4 ,boil the salmon1 serve the sauce separate4 ,make the sauce as follows3 ,one pint of ,hollandaise sauce1 one spoonful of meat extract1 and twelve parboiled oysters1 thoroughly mixed4 ,stuffed capon1 ,st4 ,antoine4 ,season the capon well1 both inside and out1 and put in ice box4 ,prepare a stuffing as follows3 ,the bread crumbs made from a five-cent loaf of bread1 twelve whole boiled chestnuts1 three boiled fresh1 or canned1 apricots1 six stewed prunes1 three boiled1 or canned1 pears1 and two peaches4 ,put in a bowl1 add an egg and one gill of brandy1 and mix well4 ,fill the capon1 wrap a piece of fat pork around it1 and put in roasting pan with a carrot1 onion1 bouquet garni1 and three ounces of butter4 ,put in oven and roast slowly1 basting continually until done4 ,remove the capon to a platter and take off the fat pork4 ,return the pan to fire and bring to a boil4 ,when the fat is clear drain it off and add to the pan one-half cup of bouillon and one cup of brown gravy4 ,season1 boil1 strain and pour over the capon4 ,garnish with watercress4 ,,january #e ,,breakfast ,baked apples with cream ,fried hominy ,maple syrup ,coffee ,,luncheon ,shirred eggs1 ,mornay ,fried smelts1 ,tartar ,broiled spareribs and sauerkraut ,plain boiled potatoes ,american cheese and crackers ,coffee ,,dinner ,potage ,marquis ,celery ,stuffed lobster ,boiled beef1 sauce piquante ,maitre d'hotel potatoes ,brussels sprouts and chestnuts ,spinach1 ,english style ,savarin ,mirabelle ,coffee ,shirred eggs1 ,mornay4 ,put on a buttered shirred egg dish one spoonful of cream sauce1 break two fresh eggs on top1 season with salt and pepper1 cover the eggs with sauce ,mornay1 sprinkle with grated cheese and bake in oven4 ,potage ,marquis4 ,cream of rice with breast of boiled chicken cut in small squares4 ,stuffed lobster4 ,prepare the lobster as for croquettes4 ,clean the shells and fill with the prepared lobster4 ,sprinkle the top with cheese and bread crumbs mixed with a small piece of butter1 and bake in oven4 ,serve on napkin with quartered lemon and parsley4 ,maitre d'hotel potatoes4 ,peel and slice two boiled potatoes and put in pan4 ,season with salt and pepper1 cover with thick cream1 and boil for a few minutes4 ,then add two ounces of sweet butter and mix well1 being careful not to break the potatoes4 ,just before serving add the juice of one-half lemon and some chopped parsley4 ,boiled ,brussels sprouts4 ,clean and wash the sprouts1 boil in salt water till soft4 ,drain and cool4 ,be careful that the sprouts remain whole4 ,brussels sprouts with chestnuts4 ,melt three ounces of butter in pan1 add two cups of fresh-boiled sprouts1 season with salt and pepper1 and fry for a few minutes4 ,then add a cup of fresh-boiled chestnuts1 mix well1 and serve with a sprinkle of parsley on top4 ,boiled spinach4 ,clean the spinach and wash in four or five waters1 as it is difficult to remove the sand4 ,it is sometimes necessary to wash as many as ten times to remove it all4 ,put a gallon of water and a handful of salt in a pot and bring to the boiling point4 ,add the spinach1 and boil over a very hot fire1 so it will remain green4 ,it will require from five to ten minutes1 depending upon the tenderness of the spinach4 ,drain off water and serve plain4 ,or1 cool with cold water1 press dry with the hand1 and prepare as desired4 ,spinach1 ,english style4 ,add a small piece of butter to plain spinach4 ,,january #f ,,breakfast ,sliced pineapple ,waffles ,honey in comb ,rolls ,coffee ,,luncheon ,croquettes ,liviannienne ,eggs ,beaujolais ,camembert cheese and crackers ,coffee ,,dinner ,potage ,victoria ,bass1 ,provencale ,stuffed lamb chops1 ,marechal ,curried ,lima beans ,chateau potatoes ,lettuce salad ,nectarine ice cream ,assorted cakes ,coffee ,croquettes ,liviannienne4 ,mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat4 ,cool and form in small croquettes1 roll in chopped yolks of hard-boiled eggs mixed with chopped parsley4 ,eggs ,beaujolais4 ,poached eggs on toast covered with sauce ,colbert4 ,potage ,victoria4 ,half veloute of chicken and half puree of tomatoes4 ,garnish with turnip cut in small squares1 string beans cut in half-inch lengths1 and a few peas4 ,bass1 ,provencale4 ,split a bass1 remove the bones and skin1 put in buttered pan1 season with salt and pepper1 put some sliced tomatoes and a few small pieces of butter on top1 and bake in oven4 ,when done cover with white wine sauce with a few pieces of tomato in it4 ,stuffed lamb chops1 ,marechal4 ,broil the lamb chops on one side4 ,cover that side with force meat of veal quenelles decorated with chopped tongue and truffles1 put in buttered pan1 cover with buttered paper1 and bake in oven for ten minutes4 ,serve with fresh mushroom sauce4 7,see veal force meat recipe ,jan4 #aa47 ,macedoine water ice4 ,two pounds of sugar1 three quarts of water1 and six lemons4 ,dissolve the sugar in the water1 add the rind of four lemons and the juice of six1 strain and freeze4 ,when frozen add one quart of assorted fruit1 such as small seedless grapes1 stoned cherries1 and apricots1 strawberries1 and pineapple cut in small dices1 or any other kind in season1 or canned4 ,before adding the fruit to the water ice put it in a bowl with a little powdered sugar and kirschwasser1 and leave for an hour4 ,this will prevent the fruit from freezing too hard4 ,normandie water ice4 ,two pounds of sugar1 two quarts of water1 and the juice of six lemons4 ,mix together1 add one quart of crabapple pulp and one gill of cognac4 ,freeze4 ,curried ,lima beans4 ,put some boiled ,lima beans in a sauce pan and cover with well seasoned curry sauce4 ,before serving add a small piece of fresh butter and some chopped parsley4 ,,january #g ,,breakfast ,stewed rhubarb ,boiled eggs ,dry toast ,coffee ,,luncheon ,consomme favorite ,broiled shad roe1 maitre d'hotel ,mirabeau salad ,lemon pie ,coffee ,,dinner ,potage a l',anglaise ,fillet of flounder1 ,meissonier ,chicken1 ,valencienne ,jets de houblons ,sybil potatoes ,hearts of romaine ,macedoine water ice ,lady fingers ,coffee ,consomme favorite4 ,garnish the consomme with asparagus tips cut in small pieces1 and chicken dumplings stuffed with goose liver1 the size of a large olive4 ,teaspoons may be used to form the dumplings4 ,broiled shad roe1 maitre d'hotel4 ,season the roe well with salt and pepper1 roll in olive oil1 and broil4 ,serve with maitre d'hotel sauce1 and garnish with quartered lemon and parsley4 ,mirabeau salad4 ,cut in one-inch squares one cucumber1 two tomatoes1 and one potato4 ,put in salad bowl separately1 cover with vinaigrette sauce4 ,add one teaspoonful of ,french mustard in the vinaigrette4 ,lay anchovies over the top1 and a green olive cut in strips1 in the middle4 ,potage a l',anglaise4 ,put in vessel two pounds of lean mutton1 and one pound of barley4 ,cover with water1 season with salt1 add a bouquet garni1 and boil for two hours4 ,then remove the bouquet and the meat1 strain through a fine sieve1 add one pint of boiling thick cream1 three ounces of sweet butter1 and a little ,cayenne pepper4 ,fillet of flounder1 ,meissonier4 ,cook the fillets in white wine4 ,make a white wine sauce and add a ,julienne of vegetables1 and pour over the fish before serving4 ,chicken1 ,valencienne4 ,salt and pepper a jointed chicken and saute in pan with butter4 ,put on platter and serve with supreme with truffles and fresh mushrooms1 cut in small squares1 and quenelles 7chicken dumplings71 teaspoon size4 ,garnish with heart-shaped fried crusts of bread4 ,coupe ,st4 ,jacques4 ,slice some fresh fruits1 such as oranges1 pineapple1 pears and bananas1 and add all fresh berries in season4 ,put in a bowl with one-quarter pound of sugar1 and a small glass of kirschwasser and of maraschino4 ,let stand for about two hours4 ,then fill coupe glasses about half full with the fruit1 and fill the remainder with two kinds of water ice1 raspberry and lemon4 ,smooth the top with a knife1 and decorate with some of the fruit used for filling4 ,,january #h ,,breakfast ,baked apples ,scrambled eggs with parsley ,rolls ,coffee ,,luncheon ,hors d'oeuvres varies ,pilaff a la ,turc ,pont l',eveque cheese ,crackers ,fruit ,coffee ,,dinner ,potage ,quirinal ,fillet of sole1 ,normande ,squab en compote ,artichoke ,hollandaise ,peach ice cream ,pound cake ,coffee ,risotto4 ,in a vessel put one chopped onion1 two ounces of butter1 and the marrow of a beef bone chopped fine2 and simmer until the onions are done4 ,then stir in one pound of rice1 and put in oven for five minutes4 ,then add one and one-half pints of bouillon and a pinch of salt1 cover1 and place in oven for twenty minutes4 ,add a half cup of grated cheese before serving4 ,pilaff a la ,turc4 ,make a ring of risotto on a round platter1 and in center put some well-seasoned chickens' livers1 saute au ,madere4 ,potage ,quirinal4 ,make in the same manner as puree of game1 but use pheasants only4 ,garnish with ,julienne of breast of pheasants1 truffles1 and some dry sherry4 ,season with ,cayenne pepper4 ,fillet of sole1 ,normande4 ,cook the fillets au vin blanc4 ,garnish individually with mussels1 oysters1 mushrooms1 small ,parisian potatoes1 and very small fried fish4 ,if small fish are not obtainable cut a fillet of sole in strips one-quarter-inch thick and two inches long1 breaded and fry4 ,before serving place a slice of truffle on top of each piece of sole4 ,peach ice cream4 ,one pint of cream1 one quart of milk1 the yolks of eight eggs1 one-half pound of sugar1 one pint of peach pulp1 and a few drops of peach kernel extract4 ,put the milk and one-half of the sugar on the fire to boil4 ,mix the other half of the sugar with the eggs1 stir into the boiling milk1 and cook until it becomes creamy1 but do not let it come to the boiling point after adding the eggs4 ,remove from the fire1 add the cream1 pulp and extract1 and freeze4 ,banana ice cream4 ,same as the above1 except substitute the pulp of six bananas and extract1 in place of the peach pulp4 ,pineapple ice cream4 ,add one pint of finely cut pineapple instead of the peach pulp4 ,hazelnut ice cream4 ,roast one-half pound of hazelnuts1 pound to a fine paste1 mix with a little milk and two ounces of sugar4 ,use instead of the peach pulp4 ,raspberry ice cream4 ,use one pint of raspberry pulp in place of the peach pulp4 ,,january #i ,,breakfast ,preserved figs with cream ,waffles ,coffee ,,luncheon ,omelet with soft clams ,ripe olives ,broiled ,spanish mackerel1 fine herbs ,hollandaise potatoes ,cucumber salad ,german huckleberry pie ,coffee ,,dinner ,bisque of ,california oysters ,salted pecans ,frogs' legs1 ,michels ,roast pheasant1 bread sauce and bread crumbs ,compote of spiced peaches ,sweet potatoes1 southern style ,asparagus1 ,polonaise ,banana ice cream ,lady fingers ,coffee ,omelet with soft clams4 ,take the bellies of six soft clams and put in pan1 season with salt and pepper1 add a small piece of butter1 and heat through4 ,mix with two spoonsful of cream sauce4 ,make an omelet1 and garnish with the clams in cream4 ,broiled ,spanish ,mackerel1 aux fines herbes4 ,season the mackerel with salt and pepper1 roll in oil1 and broil4 ,prepare a maitre d'hotel sauce with chopped chervil and chives1 and pour over the fish4 ,garnish with quartered lemon and parsley in branches4 ,cucumber salad4 ,slice some iced cucumbers and serve with ,french dressing4 ,or3 ,slice a cucumber and put in salad bowl1 salt well and let stand for an hour1 then squeeze the salt water out gently1 and use dressing desired1 as ,french dressing1 ,thousand ,island dressing1 etc4 ,or3 ,slice the cucumbers1 cover with very thick cream1 season with salt and paprika1 and just before serving add the juice of one lemon4 ,bisque of ,california oysters4 ,put one pint of ,california oysters1 with their juice1 in a pot and bring to the boiling point4 ,then skim1 and add one pint of cream sauce1 one-half pint of milk1 a bouquet garni1 and boil for ten minutes4 ,remove the bouquet garni1 strain the broth through a fine sieve and return to the pot4 ,heat a pint of cream and strain into the soup1 add three ounces of sweet butter1 and season to taste4 ,roast pheasant4 ,pheasant should be kept one week to season1 before cooking4 ,clean1 wrap in a slice of fresh lard1 and roast in the same manner as chicken4 ,serve bread sauce and fried bread crumbs separate4 ,bread sauce4 ,boil one cup of milk1 add half of an onion1 a little salt1 one-third of a cup of fresh bread crumbs1 and boil for five minutes4 ,remove the onion1 add a piece of butter the size of a walnut1 and season with ,cayenne pepper4 ,bread crumbs4 ,put in frying pan three ounces of butter and three-quarters of a cup of fresh bread crumbs1 and fry until brown4 ,then drain off the butter and serve the dry crumbs in a sauce boat4 ,,january #aj ,,breakfast ,oatmeal with cream ,rolls ,coffee ,,luncheon ,oysters ,yaquino ,cold assorted meats ,potato salad ,brie cheese and crackers ,oolong tea ,,dinner ,potage ,grande ,mere ,cold goosebreast with jelly ,fillet of sole1 royale ,plain potted squab chicken ,potatoes a la ,reine ,stuffed fresh mushrooms ,hearts of romaine salad ,pineapple ice cream ,assorted cakes ,coffee ,oysters ,yaquino4 ,season one dozen oysters on the deep shell1 with salt and paprika1 put on each a piece of butter and some chopped chives4 ,place in oven1 bake1 and serve very hot4 ,potage ,grande ,mere4 ,take equal parts of leeks1 cabbage1 onions and celery and cut in very small dices4 ,put in pot1 cover with water1 season with salt and pepper1 and boil4 ,when soft1 add hot milk1 and serve4 ,fillet of sole1 royale4 ,same as fillet of sole1 ,joinville4 ,potted squab chicken4 ,prepare the chicken as for roasting4 ,season well1 and put a small piece of fresh butter in each4 ,place in a saute pan with butter and a piece of onion1 brown well1 basting from time to time4 ,when almost done drain off the butter1 add a cup of stock and a little brown gravy1 and finish roasting4 ,strain the gravy over the chicken when serving4 ,serve in a casserole4 ,potatoes a la ,reine4 ,mix well1 one cup of boiling water1 one ounce of butter1 and a half cup of flour2 cool a little1 and add the yolks of two eggs4 ,mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve1 season with salt and a little grated nutmeg4 ,take up1 with a spoon1 in pieces the size of an egg1 and drop one by one in warm swimming lard1 heating gradually1 so the potato will have time to swell 7souffle71 before becoming a golden brown color4 ,when done1 salt1 and serve on napkin4 ,d',uxelles4 ,put in flat sauce pan three ounces of butter1 one chopped onion1 and a slice of ham cut in small dices4 ,simmer for five minutes4 ,add the stems of fresh or canned mushrooms chopped very fine1 and simmer again for five minutes2 then add one-half glass of white wine and reduce4 ,then add one-half pint of brown gravy and boil for ten minutes4 ,finally stir in one-half cup of fresh bread crumbs1 the yolks of two eggs1 and season with salt and ,cayenne pepper1 and chopped parsley4 ,d',uxelles is used for garnishing in many ways4 ,stuffed fresh mushrooms4 ,cut the stems from six fresh mushrooms1 wash the heads well1 season with salt and pepper1 and fill with ,d',uxelles4 ,place on a buttered dish1 sprinkle with grated cheese1 put a piece of butter on the top of each1 and bake in a moderate oven4 ,,january #aa ,,breakfast ,grapefruit juice ,pettijohns with cream ,crescents ,cocoa ,,luncheon ,pancake ,molosol ,scotch consomme ,sweetbread patties with cream ,meringue glacee with raspberries ,coffee ,,dinner ,blue ,points on shell ,potage ,bagration ,celery4 ,ripe olives ,paupiette of flounder1 ,bignon ,roast ribs of beef ,anna potatoes ,new peas ,escarole salad ,bavarois au chocolat ,assorted cakes ,coffee ,pancake ,molosol4 ,spread some very thin ,french pancakes with fresh ,russian caviar1 roll up1 and cut in diamond shapes4 ,serve on napkin1 garnished with leaves of lettuce filled with chopped onions1 quartered lemons1 and parsley in branches4 ,the pancakes must be fresh4 ,scotch consomme4 ,boil a piece of mutton very slowly in consomme4 ,when done strain the broth1 add the mutton1 cut in small dices1 some brunoise1 and some boiled barley4 ,sweetbread patties with cream4 ,cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter4 ,add a little cream and cream sauce1 season with salt and ,cayenne pepper1 boil for ten minutes4 ,have some hot patty shells1 and fill4 ,potage ,bagration4 ,add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in length4 ,paupiette of flounder1 ,bignon4 ,stuff some fillets with fish force meat4 ,bread1 and fry4 ,serve tomato sauce separate4 ,fish force meat4 ,quarter pound trimmings of fish chopped fine1 passed through sieve1 and add one yolk of egg and a tablespoonful of cream4 ,salt and pepper4 ,veal force meat4 ,quarter pound raw veal chopped fine1 passed through sieve2 add one raw yolk of egg1 salt and pepper1 and tablespoonful of cream4 ,chicken force meat4 ,quarter pound raw chicken meat1 chopped fine1 and passed through sieve4 ,add one yolk of egg and a tablespoonful of cream4 ,salt and white pepper4 ,anna potatoes4 ,peel some potatoes to a round shape1 about the size of a dollar1 and slice very thin1 like ,saratoga chips4 ,season with salt and pepper4 ,melt some butter in a round mould or hot frying pan1 and lay the potatoes around the bottom2 add layer upon layer until they are about two inches in height4 ,put some melted butter over them1 and bake in a moderate oven for about a half hour4 ,drain off the butter and turn out upon a napkin on a platter4 ,meringue glacee1 with raspberries4 ,fill meringue shells with raspberry ice cream and garnish with fresh raspberries4 ,,january #ab ,,breakfast ,stewed prunes ,boiled eggs ,dry toast ,coffee ,,luncheon ,eggs ,mirabeau ,hasenpfeffer 7hare stew7 ,noodles ,coffee eclairs ,rolls ,tea ,,dinner ,consomme d',artagnan ,pickles ,new ,england boiled dinner ,apple pie ,coffee ,eggs ,mirabeau4 ,place some stuffed eggs in a buttered shirred egg dish1 cover with cream sauce1 and bake in oven4 ,hasenpfeffer 7hare stew74 ,cut up a hare in three-inch pieces4 ,save the blood and liver in separate dish4 ,put the cut up meat in an earthen pot and cover with one-half claret1 or white wine1 and one-half water4 ,add one sliced carrot1 one sliced onion1 a bouquet garni with plenty of thyme in it1 salt1 and a spoonful of whole black peppers4 ,let stand for forty-eight hours1 then drain1 strain the juice1 and put the meat on a platter4 ,put in a pan on the stove one-half pound of butter2 when hot add two heaping spoonsful of flour1 and allow to become nice and yellow1 stirring all the while to prevent its burning4 ,then add the pieces of hare and simmer for a few minutes2 then add the juice and a glass of water or bouillon1 bring to the boiling point1 cover and let simmer slowly4 ,parboil and fry in butter one dozen small onions2 also cut up one-half pound of salt pork in half-inch squares1 and parboil and fry them4 ,when stew is about three-quarters cooked1 add the onions1 pork1 and a can of ,french mushrooms1 and cook until done4 ,now chop the liver fine1 mix with the blood1 and stir into the stew just before removing from the fire4 ,do not let it boil after adding the liver4 ,season to taste1 and serve with a sprinkle of chopped parsley4 ,consomme d',artagnan4 ,in the bottom of a buttered pan place one sliced carrot1 one onion1 a stalk of celery1 a piece of raw ham1 a sprig of thyme1 one bay leaf1 and some pepper berries4 ,on top place three calf's feet1 and simmer for a few minutes4 ,then add one-half glass of white wine and one-half glass of sherry1 and three quarts of bouillon or stock4 ,clarify with the whites of six eggs1 bringing to a boil slowly4 ,cook until the feet are soft4 ,strain the broth through cheese cloth1 cut the calf's feet in small pieces and add to the consomme4 ,new ,england boiled dinner4 ,put a shoulder of salt pork in a pot1 cover with water1 bring to a boil1 and then allow to become cool4 ,then put the pork in a pot with five pounds of brisket of beef1 cover with water1 add a little salt1 a bouquet garni1 three whole turnips1 three beets1 three carrots and a small head of cabbage4 ,cook until the vegetables are soft1 then remove1 and continue cooking the meat until well done4 ,place the meat on a platter1 slice1 and place the vegetables around the meat2 add some plain boiled potatoes1 pour a little of the broth over all1 and serve hot4 ,,january #ac ,,breakfast ,stewed rhubarb ,broiled finnan haddie ,baked potatoes ,rolls ,coffee ,,luncheon ,oyster stew ,eggs ,gambetta ,mutton chops ,french fried potatoes ,string beans ,camembert cheese and crackers ,coffee ,,dinner ,potage ,venitienne ,aiguillettes of bass1 a la ,russe ,beef steak1 ,provencale ,georgette potatoes ,lettuce and tomato salad ,fancy ice cream ,assorted cakes ,coffee ,oyster stew4 ,put in a pot six oysters with their own juice1 bring to the boiling point1 and skim4 ,then add one cup of boiling milk1 one ounce of sweet butter1 and salt4 ,serve crackers separate4 ,eggs ,gambetta4 ,dip four cold poached eggs in some beaten eggs1 then in bread crumbs1 and fry in swimming fat4 ,place on toast1 garnish with boiled calf's brains and sliced truffles1 and serve with ,madeira sauce4 ,potage ,venitienne4 ,beat two spoonfuls of farina1 two whole eggs and a half cup of milk together1 stir into one quart of boiling consomme1 and cook for twelve minutes4 ,aiguillettes of bass1 a la ,russe4 ,remove the skin from the fillets of bass1 and cut in slices 7aiguillettes7 about one and one-half inches wide and five inches long4 ,place in a buttered pan1 season with salt and pepper1 place on each piece three or four round slices of cooked carrots1 add half a glass of white wine1 cover with buttered paper1 and cook slowly4 ,add some finely cut chervil to some white wine sauce1 and pour over the fish4 ,beef steak1 ,provencale4 ,cook a small sirloin steak saute in butter1 and season well4 ,cover one-half of the steak with ,bearnaise sauce1 and the other half with ,bearnaise sauce mixed with a little puree of tomatoes4 ,on top of each half place a round potato croquette the size of a walnut1 and some ,julienne potatoes around the steak4 ,bearnaise sauce4 ,put in a sauce pan six very finely-chopped shallots1 a spoonful of crushed white peppers1 and a glass of tarragon vinegar1 and reduce until nearly dry4 ,then put the pan in another vessel containing hot water1 add the yolks of five eggs and stir in well4 ,then add one pound of sweet butter cut in small pieces4 ,stir the butter in piece by piece1 and as it melts the sauce will become thick1 like mayonnaise4 ,be careful that the sauce does not become too hot4 ,salt1 strain through cheese cloth1 add one teaspoonful of melted meat extract1 some chopped fresh tarragon1 and a little ,cayenne pepper4 ,bearnaise tomatee4 ,one cup of thick puree of tomatoes mixed with two cups of ,bearnaise sauce4 ,choron sauce4 ,same as ,bearnaise tomatee4 ,,january #ad ,,breakfast ,grapefruit juice ,grape-nuts with cream ,rolls ,coffee ,,luncheon ,barquette a l'aurore4 ,salmon steak with anchovies ,baked potatoes ,cheese cake ,coffee ,,dinner ,consomme creme de volaille ,salted ,english walnuts ,frogs' legs1 saute a sec ,lamb chops1 sauce ,soubise ,stewed tomatoes ,brussels sprouts ,hearts of romaine ,meringue ,chantilly ,coffee ,barquette a l'aurore4 ,small tartelettes filled with ,italian salad and covered with pink mayonnaise sauce4 ,italian salad4 ,use equal parts of carrots1 turnips1 string beans1 and roast beef cut in small squares1 and of boiled peas4 ,season with salt1 pepper1 tarragon vinegar and olive oil1 and garnish with beets and flageolet beans4 ,pink mayonnaise4 ,add to two cups of mayonnaise1 one-half cup of cold puree of tomatoes4 ,consomme creme de volaille4 ,put some very light chicken force meat 7quenelle7 in small round buttered timbale moulds1 and cook in bain-marie 7double boiler74 ,when done1 slice thin and serve in hot consomme4 7,see chicken force meat recipe ,jan4 #aa47 ,cheese cake4 ,one and one-half pounds of cottage cheese1 one-half pound of sugar1 one-half pound of butter1 the yolks of five eggs1 one-half pint of milk1 the whites of three eggs well beaten1 and some vanilla extract4 ,mix the butter with the sugar1 then the cheese1 and the yolks of the eggs1 one by one4 ,then add the milk1 flour1 and vanilla1 and finally the beaten whites of eggs should be stirred in very slowly4 ,pour on pie dish or pan lined with a thin tartelette dough1 and bake in a moderate oven4 ,sauce ,soubise4 ,parboil six sliced onions1 and then pour off the water4 ,put in vessel with cold water and salt1 and boil till done4 ,drain off the water1 pass the onions through a fine sieve1 add one pint of cream sauce1 mix well1 and season with salt and ,cayenne pepper4 ,soubise 7for stuffing crabs1 etc474 ,slice a dozen onions1 put in vessel with cold water and salt1 bring to the boiling point1 and allow to cool4 ,then put the onions in a well buttered casserole1 add a half-pound of parboiled rice1 a little salt1 and two ounces of butter4 ,cover with a buttered paper and the casserole cover1 put in oven and cook until soft4 ,then strain through a fine sieve2 put in a vessel and add two spoonsful of thick cream sauce1 heat well1 and bind with the yolks of four eggs1 season with salt and ,cayenne pepper1 and allow to cool4 ,when cold mix with a spoon1 and use as needed4 ,,january #ae ,,breakfast ,broiled ,yarmouth bloaters ,lyonnaise potatoes ,corn muffins ,coffee ,,luncheon ,grapefruit with cherries ,scrambled eggs1 ,turbico ,curried lamb with rice ,chocolate eclairs ,coffee ,,dinner ,blue ,point oysters ,potage ,marie ,louise ,salted hazelnuts ,fillet of sole1 ,castelanne ,squab en compote ,spinach ,endive salad1 ,french dressing ,coupe ,st4 ,jacques ,assorted cakes ,coffee ,scrambled eggs1 ,turbico4 ,mix with six scrambled eggs one-half cup of ,creole sauce4 ,curried lamb with rice4 ,cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square4 ,parboil and put on fire in cold water with one carrot1 one onion1 a bouquet garni1 and salt4 ,boil until the lamb is done2 remove the vegetables1 and strain the broth4 ,put in another vessel three ounces of butter1 melt1 add two spoonsful of curry powder and two of flour1 heat1 then add a sliced apple and banana fried in butter1 and one-half cup of chutney sauce4 ,boil for twenty minutes4 ,strain over the lamb1 and serve with boiled rice4 ,potage ,marie ,louise4 ,mix one quart of puree of white beans with one pint of thick consomme tapioca4 ,fillet of sole1 ,castelanne4 ,put six fillets in a buttered pan1 season with salt and pepper1 add one-half glass of white wine1 cover1 and bake in oven for ten minutes4 ,make on a round platter a border of boiled rice4 ,place the fillets in the center4 ,strain the fish broth1 mix with ,creole sauce1 and pour over the fish1 completely covering same4 ,squab en compote4 ,prepare four squab as for roasting1 except the stuffing4 ,season well1 and put in earthen pot with an onion1 carrot1 and two ounces of butter4 ,put in oven and roast well1 basting continually so they will retain their juice4 ,to a brown gravy1 or sauce ,madere1 add the following3 ,eight small onions boiled and fried1 eight heads of fresh mushrooms sauteed in butter1 eight small boiled ,french carrots1 and two small pickles cut in two4 ,serve with the squabs4 ,,january #af ,,breakfast ,oatmeal with cream ,boiled eggs ,dry toast ,chocolate ,,luncheon ,clam broth in cups ,broiled striped bass ,vogeleier omelet ,field salad ,tartelette au ,bar le ,duc ,coffee ,,dinner ,consomme1 de la mariee ,boiled codfish1 oyster sauce ,roast ribs of beef ,lima beans ,potato croquettes ,escarole and chicory salad ,savarin ,montmorency ,coffee ,vogeleier omelet4 ,cut a roll in very thin slices1 put in omelet pan with two ounces of butter1 and fry until crisp4 ,add eight beaten eggs1 with salt1 pepper1 and plenty of chives1 and make into an omelet4 ,tartelette au ,bar le ,duc4 ,line the moulds with tartelette dough1 fill with raw white beans1 and bake4 ,when the dough is done remove the beans1 and fill the tartelettes with imported ,bar le ,duc jelly4 ,decorate with whipped cream4 ,consomme de la mariee4 ,boil one quart of consomme4 ,put the yolks of four eggs in a soup tureen and stir well1 adding the consomme slowly4 ,season with a little ,cayenne pepper4 ,oyster sauce4 ,parboil a dozen oysters in their own juice for two minutes4 ,then strain the broth through a napkin into one pint of cream or ,allemande sauce1 add the oysters1 and season4 ,lima beans4 ,boil the beans in salt water until soft1 drain off1 add sweet butter and a little pepper1 and simmer for a few minutes4 ,serve with a sprinkle of chopped parsley4 ,peas in cream4 ,boil the peas in salt water until nearly done4 ,drain off the water and add just enough thick cream to wet them1 and simmer for five minutes4 ,then add a cup of cream sauce and cook until the peas are very soft4 ,add a little salt and a pinch of sugar4 ,coupe oriental4 ,slice some fresh fruit1 such as oranges1 pineapple1 bananas1 etc41 add all kinds of berries in season1 and put in a bowl with some sugar and a small glass of kirsch or maraschino4 ,allow to macerate for a couple of hours4 ,then fill coupe glasses half way to the top with the fruit1 and fill the remainder with vanilla ice cream4 ,place a strawberry or cherry on top4 ,cook about one-quarter of a pound of sugar so that it will crack when cold4 ,it will require about #caj degrees4 ,dip a tablespoon into it and shake it over a stick1 to form file sugar 7commonly called spun sugar74 ,cut this sugar in pieces and form in the shape of a ball1 and put on top of the cup before serving4 ,,january #ag ,,breakfast ,baked apples with cream ,poached eggs on toast ,puff paste crescents ,english breakfast tea ,,luncheon ,pain mane ,cold roast beef ,fresh vegetable salad ,roquefort cheese and crackers ,coffee ,,dinner ,potage ,andalouse ,ripe olives ,fillet of ,spanish mackerel1 ,montebello ,olivette potatoes ,leg of lamb1 au jus ,mixed string beans ,tomato salad ,vanilla custard pie ,coffee ,pain mane4 ,small dinner rolls1 split1 toasted1 and filled with a puree of sweet-and-sour bananas1 and garnished with pimentos4 ,fresh vegetable salad4 ,for this salad use any kind of fresh vegetables in season1 such as string beans1 ,lima beans1 carrots1 cauliflower1 asparagus1 ,brussels sprouts1 tomatoes1 peas1 boiled celery1 boiled celery roots1 spring turnips1 ,jerusalem artichokes1 fresh buttons of artichokes1 etc4 ,place them in separate bouquets in a salad bowl1 and use ,french dressing1 or any other dressing desired4 ,potage ,andalouse4 ,to veloute of beef add some cooked tapioca4 ,fillet of ,spanish mackerel1 ,montebello4 ,put the fillets in a buttered dish1 season with salt and a little ,cayenne pepper1 cover with buttered paper1 and bake in oven4 ,dress on a platter1 and cover with sauce ,bearnaise tomatee4 ,olivette potatoes4 ,cut potatoes with a ,parisian potato spoon to the shape of an olive4 ,put in a vessel with cold water1 bring to the boiling point1 and drain4 ,melt some butter in a saute pan1 add the potatoes1 and bake in oven until a nice golden brown4 ,drain off the butter1 and season with salt4 ,sweet potatoes1 rissolees4 ,boil some small sweet potatoes4 ,when done peel and put in a pan with butter1 and roast until brown4 ,season with salt4 ,,january #ah ,,breakfast ,baked beans1 ,boston style ,brown bread ,omelet with jelly ,coffee ,,luncheon ,hors d'oeuvres varies ,consomme ,imperatrice ,beef steak1 ,foch ,gendarme potatoes ,lettuce salad ,meringue glacee au chocolat ,coffee ,,dinner ,oysters on half shell ,creme ,maintenon ,queen olives ,fillet of sole1 ,lord ,curzon ,stuffed goose1 with chestnuts ,apple sauce ,sweet potatoes1 rissolees ,peas in cream ,cold asparagus1 mustard sauce ,coupe ,oriental ,assorted cakes ,coffee ,consomme ,imperatrice4 ,consomme garnished with small lobster dumplings and asparagus tips in equal parts1 and a sprinkle of chopped chervil4 ,beef steak1 ,foch4 ,use sirloin1 tenderloin1 or rump steak4 ,season well1 and saute in butter4 ,place on a platter and put a thick piece of parboiled beef marrow1 with one fried egg1 on top4 ,serve with the pan gravy4 ,meringue glacee au chocolat4 ,fill two meringue shells with chocolate ice cream1 place together1 and decorate with whipped cream4 ,creme ,maintenon 7soup74 ,three parts creme a la ,reine soup1 and one part thick consomme ,brunoise4 ,fillet of sole1 ,lord ,curzon4 ,put six fillets in a buttered pan1 season with salt and a teaspoonful of curry powder1 add one-half glass of white wine1 cover with buttered paper1 and bake in oven4 ,when done put the fish on a platter1 strain the broth into a pint of white wine sauce1 add one chopped shallot1 one tomato cut in squares1 one red pepper1 and two fresh mushrooms cut in squares and simmered in butter4 ,mix1 season well1 and pour over the fish4 ,stuffed goose with chestnuts4 ,clean a goose1 and keep the liver and gizzard4 ,fill with a chestnut stuffing1 put in a roasting pan1 salt1 add a spoonful of water and place in the oven4 ,the water will soon evaporate and the fat begin to melt4 ,baste well until the goose is done4 ,then remove the goose to a platter2 save the grease for other purposes2 and add to the pan one-half glass of bouillon or stock1 and one spoonful of meat extract4 ,boil for five minutes4 ,serve the gravy separately4 ,also serve giblet sauce and apple sauce separately4 ,the goose should be served very hot4 ,,january #ai ,,breakfast ,hothouse raspberries in cream ,scrambled eggs with bacon ,dry toast ,coffee ,,luncheon ,consomme in cups ,ripe ,california olives ,broiled fillet of sole1 maitre d'hotel ,cucumber salad ,deviled turkeys' legs1 with chow chow ,mashed potatoes au gratin ,brie cheese and crackers ,coffee ,,dinner ,potage gentilhomme ,fish dumplings1 cream sauce ,small tenderloin steak1 ,florentine ,romaine salad1 ,roquefort dressing ,english breakfast tea ice cream ,assorted cakes ,coffee ,deviled turkey's legs1 with chow chow4 ,use the legs from a boiled or roasted turkey4 ,season with salt and pepper1 spread some ,french mustard all over the surface1 roll in bread crumbs1 and broil2 or fry in pan with a piece of butter4 ,when nice and brown dish up on platter1 and garnish with large leaves of lettuce filled with chow chow4 ,mashed potatoes au gratin4 ,put some mashed potatoes in a buttered shirred egg dish or pie plate4 ,sprinkle with grated ,parmesan or ,swiss cheese1 put small bits of butter on top1 and bake until brown4 ,potage gentilhomme4 ,potato soup with ,julienne of carrots4 ,julienne4 ,julienne is the term used in cooking for vegetables1 or any kind of meat1 etc41 cut in long strips1 like matches4 ,vegetable ,julienne should be prepared and cooked as follows3 ,cut the vegetables in strips1 add salt and a very little sugar1 put in a well-buttered casserole1 cover with buttered paper and the casserole cover4 ,put in oven and smother until soft4 ,turn gently once or twice1 with a fork1 so as not to break the vegetables4 ,small tenderloin steak1 ,florentine4 ,broiled tenderloin steak1 with sauce ,madere1 or brown sauce4 ,garnish with risotto1 and just before serving garnish the risotto with truffles1 ham and tongue cut in small squares4 ,roquefort dressing1 for salads4 ,for four persons take four ounces of ,roquefort cheese1 put in salad bowl and mash well with a fork4 ,add one-half teaspoonful of salt1 two pinches of ground black pepper1 two tablespoonsful of vinegar1 and three tablespoonsful of olive oil4 ,mix well and pour over the salad4 ,if desired1 one teaspoonful of ,worcestershire sauce and a pinch of paprika may be added4 ,english breakfast tea ice cream4 ,prepare in the same manner as vanilla ice cream4 ,before freezing add some strong tea made of one ounce of ,english breakfast tea and one cup of boiling water4 ,,january #bj ,,breakfast ,stewed rhubarb ,boiled eggs ,buttered toast ,coffee ,,luncheon ,eggs ,oudinot ,fricassee of veal1 with noodles ,chocolate profiteroles ,coffee ,,dinner ,potage ,mc,donald ,lyon sausage ,fried chicken1 ,maryland ,cheese cake ,coffee ,eggs ,oudinot4 ,put some stuffed eggs in a shirred egg dish1 cover with cream sauce1 sprinkle with the chopped yolks of hard-boiled eggs1 put a small piece of butter on the top of each1 and bake in oven until brown4 ,fricassee of veal4 ,cut five pounds of shoulder and breast of veal in pieces two and one-half inches square1 put on fire in cold water1 bring to the boiling point1 and then cool4 ,put back in vessel1 cover with water1 add one carrot1 one onion1 a bouquet garni1 a little salt1 and boil until soft4 ,remove the vegetables and bouquet1 and use the broth to make the fricassee sauce4 ,put in casserole on stove1 six ounces of butter1 when hot add three-quarters cup of flour1 heat through1 then add three pints of the veal broth1 stir well and boil for ten minutes1 then bind with the yolks of three eggs and a cup of cream4 ,season and strain the sauce over the pieces of veal4 ,allow to stand five minutes before serving4 ,noodles1 spaghetti1 or other paste1 should be served1 either separate or on the side of plate with the stew4 ,noodle dough4 ,mix one pound of flour with five whole eggs1 with a very little or no salt1 and a pony of kirschwasser1 if desired4 ,mix well1 roll out very thin1 and then let the dough become nearly dry4 ,then cut in strips4 ,have a vessel on the fire1 with about a gallon and a half of boiling water4 ,add the noodles1 and boil for seven minutes over a quick fire1 so they will not stick together4 ,drain off the water and pour two ounces of hot melted butter over the noodles4 ,a little grated nutmeg may be added1 if desired4 ,noodles1 like macaroni1 may be prepared in many ways4 ,chocolate profiteroles4 ,make some small cream puffs and fill with whipped cream4 ,place on a deep dish and cover with a sauce made of one pint of water1 one-half pound of sugar1 and three ounces of cocoa4 ,boil the water with the sugar1 then add the cocoa and stir well4 ,boil for five minutes4 ,potage ,mc,donald4 ,boil one calf's brains in chicken broth4 ,make one quart of cream of barley soup1 and strain both together through a fine sieve4 ,put in vessel and add one ounce of sweet butter1 and1 when melted1 serve4 ,do not let the soup boil after the two have been joined4 ,fried chicken1 ,maryland4 ,cut up a spring chicken1 put in flour1 then in eggs1 and then in bread crumbs4 ,season with salt and pepper4 ,melt three ounces of butter in a frying pan1 and when hot add the breaded chicken and fry until golden brown1 but be careful not to burn it4 ,it will require about twelve minutes for a young chicken4 ,when done1 put on platter with cream sauce over the bottom1 and garnish with four corn fritters1 four small potato croquettes the size of an ordinary cork1 and four strips of fried bacon on top4 ,,january #ba ,,breakfast ,preserved figs ,oatmeal with cream ,rolls ,cocoa ,,luncheon ,eggs ,mery ,roast fresh leg of pork1 au jus ,apple sauce ,spinach ,swiss cheese ,crackers ,coffee ,,dinner ,petite marmite ,radishes ,boiled beef1 horseradish sauce ,boiled potatoes ,pickled beets ,apple ,charlotte ,coffee ,eggs ,mery4 ,scramble eight eggs1 well seasoned4 ,just before they are done add one sliced truffle and two sliced pimentos4 ,serve in croustades4 ,roast leg of fresh pork4 ,put on bottom of roasting pan one sliced carrot1 one onion1 three bay leaves1 six cloves1 one spoonful of pepper berries1 and a piece of celery4 ,season the leg of pork with salt and pepper1 and a little sage1 if desired4 ,put on top of the vegetables1 and place in oven to roast4 ,baste well4 ,when done take out the pork1 remove the fat in the pan1 and add to the gravy a cup of stock or bouillon1 and one tablespoonful of meat extract4 ,boil1 strain1 and season to taste4 ,apple ,charlotte4 ,chop six peeled apples and fry in butter with one-quarter pound of sugar1 and one-half teaspoonful of ground cinnamon4 ,line a charlotte mould with slices of white bread cut as thin as possible1 and buttered with fresh butter4 ,fill the mould with the fried apple and bake in oven for twenty-five minutes4 ,serve with brandy sauce4 ,,january #bb ,,breakfast ,stewed prunes ,pettijohns with cream ,rolls ,coffee ,,luncheon ,canape of fresh caviar ,scrambled eggs with morilles ,planked sirloin steak ,romaine salad ,camembert cheese ,crackers ,coffee ,,dinner ,consomme ,bretonne ,lyon sausage ,lobster ,thermidor ,noisettes of lamb1 ,cendrillon ,peas au beurre ,celery mayonnaise ,apple water ice ,cakes ,coffee ,scrambled eggs with morilles4 ,morilles are a species of mushroom rarely found in the ,united ,states4 ,they come principally from ,europe in cans1 or dried4 ,when fresh ones are used1 saute in butter and mix with the scrambled eggs4 ,when in can1 drain off the water1 put in sauce pan with a piece of butter1 season with salt and pepper1 simmer for ten minutes1 and add to the eggs4 ,when dried1 soak them in cold water over night1 wash1 and then proceed in the same manner as with the canned ones4 ,planked sirloin steak4 ,broil the steak in the usual manner4 ,when nearly done put on a meat plank1 put four slices of broiled tomatoes on top1 place four strips of broiled bacon across the tomatoes1 and roast in oven for five minutes4 ,cover with maitre d'hotel sauce1 and garnish with ,parisian potatoes1 parsley in branches1 and quartered lemon4 ,consomme ,bretonne4 ,make a ,julienne of equal parts of celery1 onions and leeks1 and serve in consomme4 ,lobster ,thermidor4 ,cut a live lobster in two lengthwise1 sprinkle with olive oil1 season with salt and pepper1 and put in oven and bake4 ,when done remove the meat from the shell and cut in small squares4 ,then make a sauce as follows3 ,chop two shallots1 a little parsley and tarragon1 add one spoonful of meat extract1 or some good meat gravy1 and reduce by boiling until nearly dry4 ,then add one spoonful of dry mustard1 one cup of cream sauce1 and two ounces of fresh butter4 ,put some of the sauce in the bottom of the shells1 put the lobster in the sauce1 and pour the remainder over the top4 ,sprinkle with grated cheese1 and bake in oven until brown4 ,,january #bc ,,breakfast ,poached eggs on toast ,broiled ham ,rolls ,ceylon tea ,,luncheon ,mariniert herring ,potato salad ,lemon pie ,coffee ,,dinner ,california oyster cocktails ,bisque of crabs ,ripe olives ,frogs' legs1 mariniere ,roast chicken1 au jus ,watercress salad ,asparagus ,hollandaise ,peach ,melba ,carolines 7cakes7 ,coffee ,bisque of crabs4 ,take two large raw ,pacific crabs and put in vessel with cold water1 season with salt and a bouquet garni1 and boil for one-half hour4 ,then crack the shells and remove the meat4 ,use the meat for salad1 an entree dish1 or to garnish the soup4 ,put the shell in a mortar and smash fine4 ,in a vessel put one-quarter pound of butter and the broken shell1 and simmer4 ,then add one pint of the water used to boil the crab1 and one pint of milk1 and boil for ten minutes4 ,then add one quart of cream sauce1 boil again1 and strain through a fine sieve4 ,put back in pot1 add one pint of boiling thick cream1 salt and ,cayenne pepper1 and just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces4 ,cocktail sauce1 for oysters 7#a7 ,one cup of tomato ketchup1 one pinch of salt1 a little ,cayenne pepper1 paprika1 and celery salt1 one teaspoonful of ,worcestershire sauce1 and one tablespoonful of tarragon vinegar4 7#b7 ,one cup of tomato ketchup1 one-half teaspoonful of paprika1 one spoonful of grated horseradish sauce1 salt1 one spoonful of ,worcestershire sauce1 and the juice of one lemon4 ,oyster cocktail4 ,use ,california oysters1 ,toke ,points1 ,blue ,points1 ,lynnhavens1 ,seapuits1 or any other kind4 ,put in an oyster cocktail glass and mix with plenty of cocktail sauce4 ,set the glass in ice1 and serve with lemons cut in half4 ,frogs' legs1 mariniere4 ,cut the hind legs of two dozen small frogs in two4 ,put in saute pan with three ounces of butter1 season with salt and pepper1 and simmer for five minutes4 ,then add six chopped shallots and simmer for three minutes4 ,then one-half glass of white wine and boil until nearly dry4 ,then add one pint of ,allemande sauce1 fricassee sauce1 or sauce au vin blanc1 and boil for five minutes4 ,serve with a sprinkle of chopped chives and parsley over the top4 ,,january #bd ,,breakfast ,preserved strawberries ,finnan haddie in cream ,baked potatoes ,corn muffins ,coffee ,,luncheon ,eggs ,chipolata ,tripe a la mode de ,caen ,chocolate eclairs ,coffee ,,dinner ,consomme parfait ,pimentos a l'huile ,sand dabs1 meuniere ,leg of lamb1 ,boulangere ,chiffonade salad ,rolled oats pudding ,coffee ,eggs ,chipolata4 ,make some shirred eggs and garnish with sauce ,madere1 to which has been added two small roasted onions1 two heads of mushrooms1 two small ,french carrots1 three boiled chestnuts1 and two very small fried sausages4 ,consomme parfait4 ,to one pint of lukewarm consomme tapioca add four raw beaten eggs1 put in buttered mould1 set in pan in boiling water1 and put in moderate oven for ten minutes4 ,allow to cool1 cut in slices1 and serve in consomme4 ,pimentos a l'huile4 ,this is a plain hors d'oeuvres4 ,take a can of pimentos1 drain off the juice1 cut the pepper in four2 place on a platter1 season with salt and pepper1 add one part vinegar and two parts olive oil1 and sprinkle with chopped parsley4 ,leg of lamb1 ,boulangere4 ,season a leg of lamb with salt and pepper1 and rub with garlic and butter4 ,put in roasting pan with a cup of water and a bouquet garni4 ,slice two large onions very fine1 also six raw potatoes the size of a silver dollar1 mix1 season with salt and pepper1 and place around the leg of lamb4 ,put small pieces of butter on top1 put in oven1 and baste the meat only4 ,it will require about one and one-quarter hours to cook4 ,do not disturb the potatoes while cooking4 ,when done remove the bouquet garni1 and serve the meat and potatoes very hot1 with chopped parsley on top4 ,rolled oats pudding4 ,boil one pint of milk with half of a split vanilla bean2 add two ounces of rolled oats and two ounces of sugar1 and cook for about ten minutes4 ,remove from the fire4 ,separate the yolks and whites of four eggs1 add the yolks to the rolled oats and mix well4 ,beat the whites very hard with a whip1 and add to the batter lightly4 ,put in buttered pudding mould and bake in bain-marie 7hot water bath7 for about thirty minutes4 ,take out of mould and serve with vanilla cream sauce4 ,vanilla cream sauce4 ,boil one pint of milk with one-quarter of a split vanilla bean4 ,mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour4 ,pour the boiling milk over this mixture1 and put back on the fire1 stir well1 and allow to become thick4 ,then add one cup of cream1 strain and serve4 ,cream sauce 7sweet--quick74 ,one pint of cream1 two ounces of sugar1 and some flavoring4 ,mix well1 and serve hot or cold4 ,,january #be ,,breakfast ,oatmeal with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,hors d'oeuvres varies ,clam broth in cups ,cheese straws ,broiled lamb chops ,french fried potatoes ,cold artichokes1 mustard sauce ,apple pie ,coffee ,,dinner ,chicken okra ,queen olives ,fillet of sole1 ,rose ,caron ,vol au vent1 ,toulouse ,roast saddle of venison ,puree of chestnuts ,peas au cerfeuil ,sweet potatoes1 ,southern style ,lettuce salad ,omelette souffle a la vanille ,coffee ,fillet of sole1 ,rose ,caron4 ,skin the four fillets of one large sole and place on a buttered pan4 ,put on top of each1 three slices of cooked lobster1 season with salt and paprika1 add one-half glass of white wine1 cover with buttered paper1 put in oven and cook for twelve minutes4 ,remove the fillets to a platter1 taking care that the lobster does not fall off4 ,to the gravy in the pan add one pint of white wine sauce and boil for ten minutes1 then add two tablespoonsful of ecrevisse butter1 and strain the sauce over the fish4 ,heat in sherry wine sixteen slices of truffles1 and put four on top of each fillet1 after the sauce has been added4 ,garnish with fleurons4 ,sweet potatoes1 ,southern style4 ,peel and slice some boiled sweet potatoes and put in buttered shirred egg dishes1 or pie plates4 ,add a little salt1 molasses and maple syrup1 sprinkle with powdered sugar1 put some small bits of butter on top1 and bake in oven until brown4 ,vol au vent1 or patty shells4 ,take some puff paste1 with six turns1 and roll out to about one-quarter inch in thickness4 ,with a round pastry cutter about three inches in diameter1 cut the paste4 ,then moisten with egg1 and with the tip of a small knife trace a ring on each patty about one-half inch from the edge4 ,bake in a hot oven for about twenty minutes4 ,take out of the oven and with the knife point lift off the center cover within the traced circle1 and empty of the uncooked paste inside4 ,garniture ,toulouse4 ,cut the garnishing to agree with the size of the patty4 ,for the size described above cut in pieces about one-half inch square4 ,for larger patties cut from an inch to an inch and a half square4 ,use the boiled breast of chicken1 sweetbreads boiled in chicken broth1 and ,french mushrooms in equal parts1 one-half of a sliced truffle to each person1 three chicken dumplings1 teaspoon size cut in two1 rooster kidneys and rooster combs4 ,mix well1 and stew in a sauce ,allemande made of chicken broth and well seasoned4 ,fill the hot patty shells and serve on platter1 garnished with parsley in branches4 ,,january #bf ,,breakfast ,waffles ,honey in comb ,coffee ,,luncheon ,grapefruit with sherry ,mixed grill ,cup custard ,lady fingers ,coffee ,,dinner ,puree ,crecy ,radishes ,bouillabaisse ,marseillaise ,roast leg of mutton1 currant jelly ,string beans ,hashed in cream potatoes ,escarole salad ,napoleon cake ,coffee ,mixed grill4 ,broil one lamb chop1 one breakfast sausage1 one slice of tomato1 one whole fresh mushroom head1 and one whole lamb kidney4 ,put all on a plate1 cover with maitre d'hotel sauce1 and serve hot4 ,garnish with watercress4 ,cup custard4 ,mix four eggs1 one-quarter pound of sugar1 one pint of milk1 and flavor with vanilla4 ,strain1 pour into cups1 and bake in bain-marie until firm4 ,it will require about one-half hour in a moderate oven4 ,bain-marie4 ,this is a term used in cookery for a vessel holding hot water in which another vessel may be heated at a temperature not above that of boiling water4 ,different dishes are variously allowed to stand1 cook or bake in bain-marie4 ,for example1 ,hollandaise sauce should be kept in bain-marie in hot water4 ,hollandaise or ,bearnaise sauce1 if kept in boiling water1 would turn4 ,a cream soup should be kept in boiling water1 as extra cooking will not harm it4 ,timbale of chicken1 custard for soup1 or cup custard1 should be cooked in bain-marie4 ,puree ,crecy 7soup74 ,slice six carrots very thin1 put in casserole with three ounces of butter1 and simmer for thirty minutes4 ,then add three pints of well-seasoned chicken broth1 and boil for one hour4 ,strain through a fine sieve4 ,serve in a separate dish small squares of bread fried in butter4 ,roast leg of mutton4 ,the leg of mutton should hang in the ice box at least four days before using4 ,if too fresh it will be tough4 ,rub the mutton with salt and pepper and1 if desired1 a little garlic4 ,put in a roasting pan1 one sliced onion1 one sliced carrot1 one bay leaf and two cloves4 ,now put in the mutton1 with a piece of butter on top1 and place in oven to roast4 ,baste continually4 ,it will require from forty-five to sixty minutes to cook4 ,if desired well done cook for another thirty minutes4 ,when done take out the leg1 drain off the fat1 and make a gravy by adding one cup of stock and one spoonful of meat extract2 boil1 season1 and strain4 ,,january #bg ,,breakfast ,stewed rhubarb ,ham and eggs ,rolls ,coffee ,,luncheon ,salade thon marine ,stuffed breast of veal1 au jus ,asparagus tips1 au gratin ,potato salad ,savarin au rhum ,coffee ,,dinner ,potato and leek soup ,corned beef and cabbage ,plain boiled potatoes ,broiled chicken on toast ,lettuce with egg dressing ,coupe ,st4 ,jacques ,assorted cakes ,coffee ,thon marine salad4 ,tunny fish can be obtained in cans1 the best quality being the ,french brands4 ,break up the fish with the fingers1 and place on a platter with leaves of lettuce4 ,the fish should be in pieces about one inch and a half thick4 ,sprinkle with salt1 pepper1 chopped parsley1 chervil1 and a little finely sliced chives1 and a sauce of one-third vinegar and two-thirds olive oil4 ,stuffed breast of veal1 au jus4 ,have your butcher prepare a breast of veal ready for stuffing4 ,use the same dressing as for chicken1 and sew up the end so the dressing will not fall out while roasting4 ,put in the roasting pan one sliced onion and one carrot4 ,put in the veal and sprinkle with salt and pepper4 ,put bits of butter all over the top and roast in oven1 basting often4 ,it will take about an hour to cook in a moderate oven4 ,remove the veal to platter when done1 and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract1 boil for five minutes1 and strain4 ,asparagus tips1 au gratin4 ,put the tips in a buttered pan or silver dish1 cover with well-seasoned cream sauce1 sprinkle with grated cheese and small bits of butter and bake in oven until brown4 ,corned beef and cabbage4 ,the best corned beef is that made from the brisket4 ,put on fire in cold water and skim when it comes to the boiling point4 ,cover and let it boil slowly until about three-quarters done4 ,then add two heads of well-washed cabbage cut in four1 and cook with the beef for at least one hour4 ,,january #bh ,,breakfast ,farina with cream ,omelet with fine herbs ,rolls ,coffee ,,luncheon ,grapefruit and orange en supreme ,ripe olives ,eggs ,marigny ,russian salad ,caramel custard ,coffee ,,dinner ,tomate ,parisienne 7cold7 ,consomme parfait ,boiled salmon1 ,hollandaise ,potatoes nature ,fricandeau of veal1 au jus ,sorrel with eggs ,carrots with cream ,baba au rhum ,coffee ,russian salad4 ,equal parts of boiled carrots1 turnips1 beets and potatoes1 cut in small dice1 boiled peas1 boiled string beans cut in small pieces1 and one slice of cold roast beef cut in small squares4 ,put all in salad bowl1 season with salt1 pepper1 a little ,cayenne pepper1 and just enough tarragon vinegar to wet the mixture4 ,let stand for one hour1 drain off the liquid1 if any1 and form the salad in pyramid shape in the bowl4 ,spread some thick mayonnaise over all1 and garnish with boiled potatoes and truffles1 cut like a five-cent piece1 linking one to the other around the base of the salad like a chain4 ,on top put a small flower of a boiled and seasoned cauliflower1 and serve very cold4 ,caramel custard4 ,put two ounces of sugar in a copper pan and cook until it is brown in color1 then pour into a custard mould and allow to become cold4 ,mix four eggs with one-quarter of a pound of sugar1 flavor with vanilla1 add one pint of milk1 and strain4 ,pour over the burned sugar1 and fill the mould4 ,put in bain-marie and cook until firm4 ,when cool1 reverse the custard on a dish1 and serve4 ,the caramel at the bottom of the mould will serve as a sauce4 ,tomate ,parisienne 7,hors d'oeuvres74 ,peel and slice four tomatoes and lay on platter with lettuce leaves4 ,cut the inside of a stalk of celery in very small dice1 and six anchovies in small squares4 ,put in a bowl1 add a pinch of salt1 some fresh-ground black pepper1 some chives1 parsley and chervil chopped fine1 and one spoonful of vinegar and two of olive oil4 ,mix well and pour over the tomatoes4 ,sorrel4 ,sorrel is a fine vegetable for the promotion of health4 ,remove the stems from a peck of sorrel and wash the leaves in four different waters1 to remove all the sand4 ,have a kettle with salted water on the fire4 ,put the sorrel into the boiling water and cook for ten minutes1 stirring often4 ,pour off the water and let stand in the colander fifteen minutes so it will drain dry1 then strain through a fine sieve4 ,then put the sorrel in a sauce pan with three ounces of butter and bring to the boiling point4 ,season with salt and pepper1 and bind with two whole eggs1 beaten4 ,do not let it boil after adding the eggs1 but let it get just hot enough to give the sorrel a firm body4 ,garnish with the half of a hard boiled egg1 if desired4 ,,january #bi ,,breakfast ,orange juice ,boiled eggs ,rolls ,coffee ,,luncheon ,hors d'oeuvres varies ,eggs a la ,russe ,boiled beef tongue with spinach ,mashed potatoes ,french pastry ,coffee ,,dinner ,cream of canned peas ,sardines on toast ,roast beef au jus ,lima beans ,rissolees potatoes ,romaine salad ,raspberry ,bavarois ,assorted cakes ,coffee ,eggs a la ,russe4 ,spread a piece of toast with fresh caviar1 put an egg fried in oil on top1 and put anchovy sauce around the edge on the platter4 ,eggs fried in oil4 ,fry the eggs one at a time4 ,have a very small frying pan with plenty of very hot olive oil in it4 ,drop a fresh egg in it1 and turn with a wooden spoon4 ,if any other kind of spoon is used the egg will stick to it4 ,when of a good yellow color1 take out and place on a towel1 so the oil can drain off1 and season with salt4 ,the eggs should be soft inside1 like a poached egg4 ,anchovy sauce4 ,to a cup of cream add one spoonful of essence of anchovies1 or one teaspoonful of anchovy paste4 ,anchovy sauce is also made with sauce ,allemande1 white wine sauce1 or even a brown sauce1 if desired4 ,the cream sauce with the essence is more commonly used with eggs4 ,boiled beef tongue4 ,put a fresh beef tongue in cold water and bring to the boiling point1 skim1 add salt1 one carrot1 one onion1 a bouquet garni1 one stalk of celery1 and one of leek4 ,boil until tongue is soft4 ,the bouillon may be used for stock or soup1 or to make caper sauce4 ,for beef tongue with spinach1 put plain boiled spinach on platter1 sliced tongue on top1 and pour a little of the broth over all4 ,raspberry ,bavarois4 7,for four or five persons47 ,one pint of milk1 one pint of whipped cream1 the yolks of four eggs1 one-quarter pound of sugar1 six sheets of ,french gelatine1 and one-half pint of raspberry juice4 ,boil the milk with the sugar1 then pour over the yolks1 and set on the fire again until it thickens1 but do not let it boil4 ,wash the gelatine in cold water1 add to the mixture1 and stir until melted4 ,then set aside until cold4 ,mix the raspberry pulp with the whipped cream1 and stir into the mixture4 ,put in mould and place in ice box until set4 ,turn out on platter1 and serve with whipped cream or raspberry syrup1 separate or around the bavarois4 ,sardines on toast4 ,take sardines from can and put on a fine thin wire broiler and heat quickly4 ,serve on toast with maitre d'hotel butter on top1 and garnish with quartered lemons and parsley4 ,,january #cj ,,breakfast ,baked apples with cream ,scrambled eggs with smoked beef ,rolls ,english breakfast tea ,,luncheon ,grapefruit with chestnuts ,consomme in cups ,deviled crab ,lemon pie ,coffee ,,dinner ,toke ,point oysters ,potage tapioca1 ,crecy ,terrapin1 ,maryland ,squab chicken1 ,michels ,stewed tomatoes ,cepes ,tyrolienne 7cold7 ,fancy ice cream ,cakes ,coffee ,grapefruit with chestnuts4 ,cut a grapefruit in two and cut free the sections with a pointed knife4 ,pour a little maraschino in the center1 and place a marron glace 7candied chestnut7 on top4 ,deviled crabs4 ,simmer the flakes of two crabs and one-half of a chopped onion in butter4 ,season with salt and ,cayenne pepper1 add two cups of thick cream sauce1 one dash of ,worcestershire sauce1 one spoonful of ,english mustard1 and a little chopped chives4 ,bring to a boil1 and bind with the yolks of two eggs4 ,then fill the crab shells1 spread a little ,french mustard over the top1 sprinkle with bread crumbs1 place a small piece of butter on each1 and bake in the oven4 ,when brown serve on napkin with lemon and parsley4 ,potage tapioca1 ,crecy4 ,half consomme tapioca and half potage ,crecy1 mixed4 ,no croutons4 ,stewed tomatoes4 ,peel six tomatoes1 and cut in four4 ,squeeze out half of the juice1 and put the tomatoes in a vessel with three ounces of butter1 season with salt1 pepper and a pinch of powdered sugar1 cover1 and simmer until done4 ,cepes ,tyrolienne 7cold74 ,cut in small dices one carrot and one celery root1 and put in casserole with one chopped onion and two ounces of butter4 ,simmer4 ,then add one glass of white wine and reduce4 ,then add one-half cup of tomato sauce1 some chopped chervil1 and one can of sliced cepes4 ,serve cold4 ,squab chicken a la ,michels4 ,season four squab chickens well with salt and pepper1 both inside and out4 ,put in iron pot with a quarter of a pound of sweet butter and one onion cut in two4 ,put the pot on the fire and simmer slowly1 until the chicken and onion are of a good yellow color1 turning them often while cooking4 ,then add one tablespoonful of white wine and one of chicken broth1 cover1 and put in oven for ten minutes1 basting frequently4 ,put the chickens on a platter1 take out the onion1 and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract4 ,strain over the chicken4 ,,january #ca ,,breakfast ,oatmeal with cream ,calf's liver and bacon ,rolls ,coffee ,,luncheon ,oysters ,kirkpatrick ,country sausages with baked apples ,potato salad ,cabinet pudding ,coffee ,,dinner ,potage ,windsor ,green olives ,fillet of sole1 ,admiral ,saddle of lamb1 mint sauce ,string beans ,potato croquettes ,hearts of lettuce ,pineapple biscuit glace ,assorted cakes ,coffee ,oysters ,kirkpatrick4 ,season some oysters on half shell with salt1 pepper and a little ,worcestershire sauce1 cover with tomato ketchup1 sprinkle with grated cheese1 put a small piece of butter on top of each1 and bake in their own shells for five minutes4 ,serve quartered lemon separate4 ,cabinet pudding4 ,fill a well-buttered pudding mould with left-over pieces of sponge1 layer or other kinds of cake1 cut in small squares1 and mix with one-quarter pound of seedless raisins4 ,then make a custard of three eggs1 one-quarter pound of sugar1 one pint of milk and a little vanilla flavoring4 ,mix well1 strain1 and pour over the cake in the moulds1 and bake in bain-marie for about forty minutes4 ,remove from the mould and serve hot1 with vanilla cream sauce4 ,fillet of sole1 ,admiral4 ,put fillets of sole in a buttered saute pan1 decorate the top with fish force meat in the shape of an anchor1 and cook in white wine4 ,when done serve with a white wine sauce1 with shrimps1 oysters and clams cut in small pieces1 in it4 ,garnish with fleurons4 ,potage ,windsor4 ,put in roasting pan five pounds of veal bones1 one carrot and one onion sliced1 a piece of leek1 a piece of celery1 a bouquet garni1 and three ounces of butter4 ,roast in oven until well browned1 then transfer to a pot and add one gallon of water1 six calf's feet and a little salt1 and boil until the feet are cooked4 ,strain the broth4 ,allow the feet to cool1 remove the meat from the bones1 and slice in very thin strips4 ,now put four ounces of butter in a vessel1 heat1 and add four ounces of flour and cook until golden brown4 ,then add two quarts of the broth1 and boil for thirty minutes4 ,strain1 add the calf's feet1 one carrot boiled and cut in very thin round slices1 some small chicken dumplings1 a few ,french peas1 and one-half cup of sherry wine4 ,season with salt and ,cayenne pepper4 ,,february #a ,,breakfast ,fried hominy ,currant jelly ,crescents ,coffee ,,luncheon ,poached eggs with clams1 ,creole ,chicken croquettes with peas ,camembert cheese and crackers ,coffee ,,dinner ,oxtail soup1 ,english style ,boiled brook trout1 ,hollandaise ,potatoes nature ,roast stuffed duckling1 apple sauce ,broiled sweet potatoes ,brussels sprouts in bouillon ,romaine salad ,french pancake ,coffee ,clams1 ,creole4 ,heat two dozen clams in their own juice1 but do not allow them to boil4 ,then add one pint of ,creole sauce4 ,poached eggs with clams1 ,creole4 ,serve poached eggs on toast1 covered with clams ,creole4 ,ox tail1 ,english style4 ,cut two ox tails in small pieces1 put on the fire in cold water1 salt1 and bring to the boiling point4 ,take off the stove and allow to cool4 ,put in sauce pan four ounces of butter1 melt1 add the oxtail1 and roast until colored4 ,then sprinkle the pieces with two large spoonsful of flour1 and cook again until of a good brown color4 ,then add one gallon of bouillon1 stock or hot water2 bring to a boil1 and skim4 ,then boil for one hour4 ,now add three carrots and two turnips cut in very small squares1 and one pound of whole barley1 and boil for two hours4 ,then add one pint of puree of tomatoes1 one spoonful of ,worcestershire sauce1 salt1 pepper1 a little ,cayenne1 some chopped parsley1 and one-half cup of tomato ketchup4 ,boil again for ten minutes1 and before serving add one glass of sherry wine4 ,broiled sweet potatoes4 ,peel four boiled sweet potatoes1 and slice lengthwise1 one-quarter inch in thickness4 ,sprinkle with salt1 wet with olive oil1 and broil on both sides on an iron broiler4 ,serve on a platter with melted butter poured over them4 ,brussels sprouts in bouillon4 ,clean and wash thoroughly one quart of ,brussels sprouts4 ,put a vessel on the fire1 with one gallon of water and a tablespoonful of salt4 ,when boiling add the sprouts and cook for five minutes2 then cool off with cold water4 ,put the cold sprouts in a casserole1 add two ounces of butter1 salt1 pepper1 one cup of bouillon and a little chopped parsley4 ,cover1 and simmer until well done4 ,sprouts should be served whole1 so do not touch with spoon while cooking4 ,,february #b ,,breakfast ,stewed rhubarb ,boiled eggs ,dry toast ,coffee ,,luncheon ,smoked goosebreast ,tomcods1 meuniere ,broiled fresh spareribs1 with lentils ,vanilla bavarois1 with ,bar le ,duc ,cookies ,demi tasse ,,dinner ,consomme ,doria ,scallops1 ,jerusalem ,spring lamb tenderloin1 ,thomas ,fried egg plant ,chicory and escarole salad ,homemade apple pudding ,coffee ,tomcods1 meuniere4 ,season six tomcods with salt and pepper1 and roll in flour4 ,melt four ounces of butter in a frying pan1 put in the tomcods and fry4 ,when done put on platter and sprinkle with chopped parsley and the juice of two lemons4 ,put four ounces of butter in the pan and cook to the color of a hazelnut4 ,pour the butter over the fish1 garnish with quartered lemon and parsley in branches4 ,broiled spareribs with lentils4 ,broil some spareribs and place on platter4 ,garnish with lentils1 and serve with a border of ,madeira sauce4 ,lentils4 ,soak two pounds of lentils in cold water for six hours1 then put on fire with one quart of water1 a pinch of salt1 one ham bone1 one carrot1 one onion and a bouquet garni4 ,boil for about two hours1 when the lentils should be soft2 remove the vegetables and the bouquet1 and drain off the water4 ,then chop two large onions very fine1 put in casserole with three ounces of butter1 cover1 and simmer until done4 ,add the lentils and a cup of brown meat gravy1 some chopped parsley and ground pepper1 simmer for twenty minutes1 and serve hot4 ,lentil salad4 ,take some of the boiled lentils1 before the onions and brown gravy have been added1 and serve with ,french dressing4 ,vanilla ,bavarois with ,bar le ,duc4 ,bar le ,duc is a currant jelly made in the village of ,bar le ,duc1 ,france4 ,there are two kinds1 red and white4 ,make a vanilla bavarois1 place on platter1 and pour some red ,bar le ,duc around the base4 ,homemade cookies4 ,work one-quarter pound of butter and one-quarter pound of sugar together until creamy1 then add three eggs1 one by one1 and whip well4 ,then add one-quarter pound of sifted flour and some flavoring1 preferably the rind of a lemon4 ,dress the batter in fancy1 or plain round1 shapes1 on a buttered pan1 and bake in a quick oven4 ,,february #c ,,breakfast ,grapefruit ,ham and eggs ,rolls ,coffee ,,luncheon ,canape of sardines ,eggs ,benedict ,sweetbread cutlets1 cream sauce ,broiled fresh mushrooms ,fruit salad1 ,chantilly ,coffee ,,dinner ,potage ,lamballe ,frogs' legs1 saute a sec ,wiener schnitzel ,spaghetti ,milanaise ,terrine de foie gras1 cold ,lettuce salad ,nesselrode pudding ,cakes ,coffee ,eggs ,benedict4 ,cut an ,english muffin in two1 toast1 and put on platter4 ,put a slice of broiled ham on top of each half1 a poached egg on top of the ham1 cover all with ,hollandaise1 and lay a slice of truffle on top of the sauce4 ,wiener ,schnitzel4 ,cut from a leg of veal some cutlets2 or have your butcher cut them for you4 ,season with salt and pepper1 roll in flour1 then in beaten eggs1 and then in bread crumbs4 ,put some melted butter in a frying pan and fry the cutlets1 or schnitzel1 on both sides1 until yellow and well done4 ,dish up on a platter with tomato sauce4 ,put on each schnitzel a thin slice of lemon4 ,roll a fillet of anchovy around your finger to form a ring1 place on a slice of lemon and fill the ring with capers4 ,fruit salad1 ,chantilly4 ,slice some fresh fruit1 such as oranges1 pears1 pineapple1 apples1 strawberries1 cherries1 etc4 ,put in a bowl1 add one spoonful of granulated sugar1 one pony of kirschwasser or maraschino1 and allow to macerate for about an hour4 ,put in glasses or saucers1 and serve with whipped cream on top4 ,fruit salad au kirsch4 ,same as above1 but use kirschwasser only1 to macerate1 and omit the whipped cream4 ,fruit salad au marasquin4 ,same as au kirsch1 only use maraschino instead of kirschwasser4 ,,february #d ,,breakfast ,guava jelly ,rolled oats with cream ,plain omelet ,rolls ,coffee ,,luncheon ,hors d'oeuvres varies ,fillet of halibut1 au vin blanc ,broiled pig's feet1 special ,celery root1 field and beet salad ,assorted fruit ,coffee ,,dinner ,bisque of clams ,broiled ,alaska black cod ,breast of squab under glass1 ,st4 ,francis ,asparagus ,polonaise ,coupe ,viviane ,assorted cakes ,coffee ,broiled ,alaska black cod4 ,this ,alaskan fish is brought from the north frozen1 and is very fine1 being rich and fat4 ,broiling is the best way of preparing it1 as it needs a quick fire to cook the oil in the fish4 ,season well1 and serve with maitre d'hotel sauce made with plenty of lemon juice4 ,asparagus ,polonaise4 ,put four pounds of boiled fresh1 or two cans1 of asparagus on a platter4 ,have the asparagus very hot4 ,sprinkle the tips with salt and pepper1 one chopped boiled egg1 and some chopped parsley4 ,melt in a pan1 three ounces of sweet butter1 add two tablespoonsful of bread crumbs1 fry until brown1 and pour over the tips of the asparagus4 ,breast of squab under glass1 ,st4 ,francis4 ,season the breast of a raw squab with salt and pepper1 and roll in flour4 ,fry in butter for two minutes1 or until nice and brown4 ,fry in the same butter1 very lightly1 one slice of ,virginia ham4 ,then fry in same pan the heads of four fresh mushrooms1 well seasoned4 ,put a slice of toast in a buttered shirred egg dish1 put the ham on the toast1 the breast of squab on the ham1 and the mushrooms on top4 ,pour well-seasoned cream sauce over all1 cover with a glass bell that fits just inside of the edge of the shirred egg dish1 put in the oven and cook for ten minutes4 ,boiled lettuce4 ,boil six heads of lettuce in salted water4 ,when done strain off the water and pound the lettuce through a fine colander4 ,add two ounces of butter and one cup of cream1 heat well1 and serve4 ,,february #e ,,breakfast ,baked apples with cream ,buttered toast ,cocoa ,,luncheon ,omelet with soft clams1 ,newburg ,breaded lamb chops1 tomato sauce ,new string beans ,potatoes au gratin ,mince pie ,coffee ,,dinner ,seapuit oysters ,potage ,talleyrand ,planked smelts ,tournedos ,rossini ,jets de houblons ,gauffrette potatoes ,romaine salad1 ,roquefort dressing ,curacao sorbet ,alsatian wafers ,demi tasse ,sauce ,newburg4 ,put in a vessel one cup of well-seasoned cream sauce1 one cup of thick cream and one gill of sherry wine4 ,bring to the boiling point and bind with the yolk of one egg and a little cream4 ,then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter4 ,this sauce is used a great deal in hotel and restaurant cookery4 ,soft clams1 ,newburg4 ,take the bellies of two dozen soft clams and put in a buttered saute pan1 add one spoonful of ,madeira wine1 cover the pan1 and warm them through4 ,do not stir1 as the clams will break easily4 ,then add one and one-half cups of sauce ,newburg1 well seasoned with salt1 pepper and a little ,cayenne pepper4 ,mix and serve in a chafing dish4 ,omelet with soft clams4 ,make a plain well-seasoned omelet4 ,put at each end a bouquet of clams ,newburg1 and pour on each side of the omelet a little sauce ,newburg4 ,potage ,talleyrand4 ,put in soup tureen one quart of consomme tapioca1 one grated fresh1 or two grated canned truffles1 one glass of dry sherry wine1 a pinch of ,cayenne pepper4 ,tournedos4 ,tournedos are small tenderloin beef steaks1 trimmed free of fat4 ,they may be either broiled or sauteed1 and served with maitre d'hotel sauce4 ,mostly used as an entree with fancy garniture4 ,tournedos ,rossini4 ,salt and pepper the tournedos1 saute in butter1 and put on a platter4 ,take one slice of fresh goose liver 7or ,strassbourg goose liver au natural71 season1 roll in flour1 saute in butter1 and put on top of the tournedo4 ,simmer a large head of fresh mushroom in butter1 and place on top of the goose liver1 lay two slices of truffle on top of the mushroom1 and pour well-seasoned ,madeira sauce over all4 ,,february #f ,,breakfast ,preserved figs ,scrambled eggs with bacon ,rolls ,coffee ,,luncheon ,antipasto ,essence of chicken in cups ,cheese straws ,bear steak1 port wine sauce ,chestnuts and prunes ,fried egg plant ,mexican salad ,corn meal pudding ,coffee ,,dinner ,clam chowder ,ripe olives ,striped bass saute1 miller style ,o',brien potatoes ,asparagus ,hollandaise ,cold ,westphalia ham ,omelette soufflee a la vanille ,coffee ,scrambled eggs with bacon 7#a74 ,put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs4 7#b7 ,cut six slices of bacon in small squares1 put in casserole with one-half ounce of butter and fry slowly until crisp4 ,add ten beaten eggs mixed with one-half cup of cream1 season with salt and pepper1 and cook in the usual manner4 ,antipasto4 ,this is an ,italian relish 7hors d'oeuvre71 and can be obtained in cans4 ,it consists of tunny fish1 sardines1 pickles1 capers1 etc41 preserved in oil4 ,serve on a napkin1 in the can1 with quartered lemons and parsley around the sides4 ,essence of chicken4 ,put in a casserole one chopped raw fowl1 or plenty of carcasses1 necks1 etc41 of raw chickens4 ,add the whites of three eggs1 stir well1 and add slowly two quarts of strong chicken broth4 ,bring to a boil1 strain through a napkin1 and serve in cups4 ,o',brien potatoes4 ,peel two large boiled potatoes1 cut in one-half inch squares1 and put in hot fat to gain color4 ,cut two red peppers 7pimentos7 in small squares and put in a saute pan with one ounce of butter4 ,when the peppers are hot add the potatoes1 season with salt and pepper1 and mix carefully so the potatoes will not break4 ,omelette ,soufflee4 ,mix one-half pound of sugar with the yolks of two eggs1 add one-half of a split vanilla bean1 and beat until light and fluffy4 ,remove the pieces of vanilla bean4 ,beat the whites of eight eggs until absolutely stiff1 and then add to the batter lightly4 ,arrange on a silver platter in fancy shape1 and decorate with a pastry bag with a fine tube4 ,dust with powdered sugar1 and bake in a rather hot oven for a few minutes4 ,,february #g ,,breakfast ,cactus fruit with lemon ,broiled pigs' feet1 ,chili sauce ,shirred eggs with parsley ,dry toast ,cocoa ,,luncheon ,eggs ,lackmee ,lamb steak1 ,bercy ,string beans ,mashed potatoes ,fruit salad au ,marasquin ,coffee ,,dinner ,consomme ,julienne ,fillet of flounder1 ,cansale ,tenderloin of beef1 ,malvina ,escarole and chicory salad ,almond cake ,coffee ,cactus fruit with lemon4 ,slice some cactus fruit and serve on ice1 with powdered sugar and lemon separate4 ,no cream4 ,broiled pigs' feet1 ,chili sauce4 ,split some cooked pigs' feet1 season1 roll in bread crumbs1 sprinkle with oil and broil4 ,put on platter and garnish with lemon and parsley4 ,serve hot or cold ,chili sauce1 separate4 ,shirred eggs with parsley4 ,crack two eggs on a buttered shirred egg dish1 season with salt and pepper1 sprinkle with fresh-chopped parsley1 and bake in oven for three minutes4 ,eggs ,lackmee4 ,put four poached eggs on toast4 ,chop some boiled chicken very fine1 add one cup of cream sauce1 one-half cup of cream1 put on the stove and bring to the boiling point1 season with salt and a little ,cayenne pepper1 and pour over the eggs4 ,lamb steak4 ,cut the steak crosswise from a leg of young lamb1 and about one inch in thickness4 ,season with salt and pepper1 roll in oil and broil2 or saute in pan with butter4 ,use as an entree dish1 or in place of the roast4 ,garniture ,bercy4 ,bercy is used with steaks1 chops1 fish1 etc4 ,prepare as follows3 ,mix one-quarter pound of fresh butter with salt1 pepper1 three fine chopped shallots1 one small piece of garlic mashed fine1 some chopped parsley1 chervil and chives4 ,spread over the meats or fish1 and put in hot oven for two minutes4 7,called also sauce ,bercy47 ,fillet of flounder1 ,cansale4 ,put four fillets of flounder in a buttered pan1 season with salt and pepper1 add the juice of one dozen oysters1 one-half wineglass full of white wine1 cover with buttered paper1 and bake in oven4 ,when done remove the fillets and add to the pan one-half pint of white wine sauce1 and boil for ten minutes4 ,bind with the yolk of one egg1 and strain4 ,poach the dozen oysters1 and1 with a small can of ,french mushrooms1 add to the sauce1 and pour over the fish4 ,tenderloin of beef1 ,malvina4 ,a roast tenderloin with sauce ,madere1 garnished with small onions saute1 potatoes rissolees1 and whole chestnuts glace au ,madere4 ,chestnuts glace4 ,put one-half pound of boiled chestnuts in a saute pan with two spoonsful of meat extract1 and cook for ten minutes4 ,chestnuts glace au ,madere4 ,add to chestnuts glace a little sauce ,madere1 just before serving4 ,,february #h ,,breakfast ,baked apples with cream ,boiled eggs ,dry toast ,chocolate with whipped cream ,,luncheon ,omelette ,louis ,,xiv ,chickens' livers saute1 au ,madere ,puree of ,lima beans ,sago pudding ,coffee ,,dinner ,seapuit oysters ,cream of celery1 ,kalamazoo ,ripe ,california olives ,fillet of pompano1 en papillote ,roast chicken ,watercress salad ,chateau potatoes ,fresh asparagus1 ,hollandaise ,peach ,mona ,lisa ,assorted cakes ,coffee ,omelette ,louis ,,xiv4 ,chop the white meat of a boiled fowl very fine1 mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce4 ,place in the center of a plain omelet1 turn on a platter1 and pour some cream sauce around the edge4 ,chickens' livers saute1 ,forestiere4 ,clean a dozen chicken livers1 cut in two1 and season with salt and pepper4 ,melt a piece of butter in frying pan1 add the livers1 and saute over a quick fire for a few minutes4 ,slice one pound of fresh mushrooms and fry them in butter4 ,then put the mushrooms and livers together in a sauce pot on the stove1 and cover with two cupsful of brown gravy or ,madeira sauce4 ,get as hot as possible without boiling1 serve in deep dish1 or chafing dish1 with chopped parsley on top4 ,puree of ,lima beans4 ,take one can1 or a pound of fresh boiled ,lima beans1 and pass through a fine sieve4 ,put in pot1 add two ounces of butter1 season with salt and pepper1 and serve hot4 ,if too thick add a soupspoonful of cream or consomme4 ,cream of celery1 ,kalamazoo4 ,make a cream of celery soup4 ,take the inside of two stalks of celery and cut in very small dices boiled1 and use for garnishing4 ,fillet of pompano en papillote4 ,take four small ,pacific pompano1 or the fillets of a large ,florida pompano1 season1 roll in flour1 and put in pan in two ounces of hot butter4 ,fry on both sides until nearly done4 ,simmer two chopped shallots in one ounce of butter for a minute1 then add six chopped fresh mushrooms1 and simmer for ten minutes4 ,now add one spoonful of ,madeira sauce1 season with salt and pepper1 and cook for five minutes to a puree4 ,add the juice of a lemon1 some chopped parsley1 and one ounce of sweet butter4 ,now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide4 ,fold in center1 then open out flat on the table and oil well on one side4 ,put a teaspoonful of the mushroom puree on one half of the paper1 place the pompano on top1 and another spoonful of the puree on top of the fish4 ,now fold the free side of the paper over the top1 and turn in the edges to close tight the opening4 ,put on a flat pan and place in an oven for a few minutes4 ,be careful not to burn1 and serve in the papers on a silver platter4 ,other fish may be substituted for pompano if desired4 ,papillote1 club style 7for fish74 ,fry the fish as above4 ,omit the puree of mushrooms and use1 instead1 a piece of butter1 a slice of fresh-boiled hot potato1 and one slice of lime4 ,finish as above4 ,veal chops en papillote4 ,season four veal chops with salt and pepper1 fry in butter1 and finish in paper1 with the puree of mushrooms and the addition of a slice of cooked ham on top1 before folding the paper4 ,,february #i ,,breakfast ,stewed prunes ,broiled salt mackerel1 melted butter ,baked potatoes ,rolls ,coffee ,,luncheon ,eggs ,henri ,,iv ,pork tenderloin1 sauce ,madere ,fried sweet potatoes ,stewed apples ,sherry wine jelly ,coffee ,,dinner ,consomme national ,radishes ,fried fillet of sole1 ,marechal ,roast rack of lamb1 mint sauce ,string beans ,mashed potatoes ,nesselrode pudding ,cakes ,coffee ,wine jelly4 ,dissolve four ounces of ,french gelatine in two quarts of water1 add one pound of sugar1 the rind and juice of six lemons1 the juice of three oranges1 a piece of cinnamon stick1 and six cloves4 ,stir well and put on fire to boil4 ,then stir quickly into the jelly the whites of six eggs1 partly beaten1 and boil again4 ,then take off the fire and strain through a flannel jelly bag1 and add the flavoring desired4 ,pour into jelly moulds and put on ice until firm4 ,to remove the jelly1 dip the moulds in hot water1 and turn out on a cold dish4 ,for the following jellies use a wine glassful of the respective wines or liqueurs for flavoring3 ,sherry wine1 maraschino1 ,rhein wine1 claret1 port wine1 anisette1 kirschwasser1 champagne1 ,burgundy1 ,moselle wine1 ,chartreuse1 brandy1 ,benedictine1 ,cognac1 fine champagne1 etc4 ,fruit jelly4 ,cut or slice all kinds of fresh fruit in season1 put in jelly mould and cover with wine jelly4 ,put in ice box until firm4 ,jelly a la ,russe4 ,put some empty jelly moulds on ice until cold1 then pour a little wine jelly in the bottom and allow to set4 ,do not let the balance of the jelly set1 but add a pony of ,russian kuemmel1 put in bowl and beat with a whip until it looks like white frost4 ,then fill the moulds to the top with the beaten jelly1 and set in the ice box until needed4 ,fillet of sole1 ,marechal4 ,salt and pepper the fillets1 dip in milk1 then in flour1 then in beaten eggs1 and finally in bread crumbs4 ,fry in swimming lard1 and serve on napkin with lemon and fried parsley4 ,serve the following sauce separate3 ,two cups of cream sauce1 one dozen parboiled oysters1 one-quarter pound of picked shrimps1 and six sliced canned mushrooms4 ,,february #aj ,,breakfast ,grapefruit ,omelet with chives ,corn muffins ,coffee ,,luncheon ,pickled oysters ,toasted rye bread ,consomme vermicelli ,calf's head a la poulette ,potato croquettes ,hot mince pie ,american cheese ,coffee ,,dinner ,puree of pheasant1 ,st4 ,hubert ,planked smelts ,bacon and cabbage ,boiled potatoes ,roast ribs of beef1 au jus ,chiffonnade salad ,tutti frutti ice cream ,assorted cakes ,coffee ,consomme vermicelli4 ,boil one-half pound of vermicelli in two quarts of salt water for five minutes4 ,drain1 and add to three pints of consomme4 ,serve grated cheese separate4 ,calf's head1 poulette4 ,take one boiled calf's head and cut in pieces two inches square4 ,mix with one quart of poulette sauce1 and serve in chafing dish4 ,puree of pheasant1 ,st4 ,hubert4 ,remove the breast of a roasted pheasant and cut in small squares4 ,put the rest of the pheasant in a pot and cover with two quarts of bouillon1 add a bouquet garni1 and boil for one hour4 ,in a sauce pot put three ounces of butter2 when hot add three spoonsful of flour1 and allow to become nice and brown4 ,then strain the broth into the sauce pot and boil for thirty minutes4 ,chop the pheasant very fine and add to the soup1 boil again1 and strain through a fine sieve4 ,season with salt and pepper1 add the cut-up pheasant breast1 and a glass of fine dry sherry wine4 ,bacon and cabbage4 ,cut a large head of cabbage in four1 wash well1 and put in two quarts of water1 with a little salt1 and boil4 ,then drain off the water1 add fresh water and two pounds of bacon1 and boil until the bacon is well done4 ,put the cabbage on a platter1 slice the bacon and put on top of the cabbage4 ,tutti frutti ice cream4 ,macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino4 ,mix thoroughly with one quart of vanilla ice cream4 ,put in the bottom of a mould a little raspberry water ice1 and fill to the top with the ice cream and fruit4 ,pack in ice and rock salt1 and leave for about an hour and a half4 ,turn out on platter and decorate with candied cherries and angelica4 ,,february #aa ,,breakfast ,oatmeal with cream ,rolls ,chocolate ,whipped cream ,,luncheon ,eggs ,bresilienne ,sirloin steak1 marchand de vin ,fried egg plant ,farina pudding ,coffee ,,dinner ,potage ,waldaise ,fish dumplings1 white wine sauce ,mutton chops1 provencale ,mashed potatoes ,string beans ,hearts of romaine ,fancy ice cream ,cakes ,coffee ,eggs ,bresilienne4 ,put some boiled rice on a platter1 place a poached egg on top1 and cover with tomato sauce mixed with a little chopped ham4 ,sirloin steak1 marchand de vin4 ,cut four slices of sirloin steak about one-half inch thick1 season with salt and pepper1 and roll in flour4 ,have three ounces of hot butter in a pan and fry the steaks for two minutes4 ,remove the steaks to platter4 ,chop two shallots very fine and put in pan1 allow to become hot1 add one-half glass of claret1 and reduce one-half4 ,then add one spoonful of meat extract1 the juice of one lemon1 and some chopped parsley and pour over the steaks4 ,garnish with ,parisian potatoes4 ,parisian potatoes4 ,take some large potatoes and cut out a quart of small potatoes with a round ,parisian spoon4 ,put on fire in cold water1 with one spoonful of salt1 and boil for three minutes4 ,drain off the water and put the potatoes in a flat saute pan with three ounces of butter4 ,put in oven and roast for about twelve minutes1 or until golden yellow4 ,try with fingers to see if done4 ,serve in a deep dish4 ,potage ,waldaise4 ,mix one quart of consomme tapioca with one quart of puree of tomato soup1 add four slices of boiled ham cut in small squares4 ,fish dumplings1 white wine sauce4 ,remove the skin and bones from one pound of halibut1 sole1 salmon or other fish1 put in mortar1 mash well1 and mix with the following dough3 ,one cup of boiling water1 one ounce of butter1 and one-half cup of flour1 well mixed4 ,let cool1 stir in the yolks of two eggs1 and mix with the mashed fish4 ,season with salt and a little ,cayenne pepper1 strain through a fine sieve1 place in a pan on ice1 and stir in slowly one-quarter pint of thick cream1 adding it little by little4 ,to make dumplings1 drop teaspoonsful of this forcemeat1 or stuffing1 into boiling fish broth1 bouillon1 or water with salt1 and cook very slowly for five minutes4 ,serve in chafing dish covered with white wine sauce4 ,these dumplings are also called quenelles of fish1 and are used for fish patties1 vol au vent1 or garniture for fish4 ,if made very small1 can be served with clam broth4 ,the forcemeat can be used for fish timbales and stuffing for fish4 ,timbale of bass4 ,make a force meat as above1 with any kind of bass1 fill small well-buttered timbale moulds1 and boil in bain-marie4 ,then cover with buttered paper and put in oven for ten minutes4 ,turn out on platter1 and serve with any kind of fish sauce4 ,for a fancy decoration slices of truffles or pimentos may be cut in the shape of stars1 crescents1 initials1 etc41 and placed in the bottom of the timbale moulds1 then fill with the forcemeat and cook4 ,,february #ab ,,breakfast ,sliced pineapple ,broiled lamb kidneys with bacon ,lyonnaise potatoes ,rolls ,coffee ,,luncheon ,eggs a la tripe ,kingfish saute meuniere ,cucumber salad ,chicken saute1 ,parisienne ,french peas ,corn meal pudding ,coffee ,,dinner ,potage ,minestra ,queen olives ,fillet of barbel1 regence ,tournedos ,beresford ,potatoes chateau ,asparagus ,hollandaise ,baked ,alaska ,coffee ,eggs a la tripe4 ,slice an onion very fine1 put in casserole with two ounces of butter1 cover1 and simmer4 ,cook until the onions are soft1 but not colored4 ,then add two spoonsful of flour1 allow to get hot1 pour in one pint of boiling milk1 season with salt and pepper1 and boil for five minutes4 ,slice eight hard-boiled eggs about one-quarter inch in thickness1 put in the sauce and cook until hot4 ,serve in chafing dish1 or deep dish1 with chopped parsley on top4 ,chicken saute1 ,parisienne 7#a74 ,joint a young chicken and saute in pan with two ounces of butter4 ,season with salt and pepper1 and when done add two cups of tomato sauce and one dozen sliced canned ,french mushrooms4 ,cook for two minutes in the sauce1 dress the chicken on platter1 pour the sauce over it1 and garnish with macaroni in cream4 7#b7 ,joint the chicken and put in saute pan with two ounces of butter1 and season with salt and pepper4 ,when nearly done1 add two chopped shallots and heat them through1 only4 ,add one cup of sauce ,madere1 the juice of one lemon1 and some chopped parsley4 ,serve with ,parisian potatoes4 ,sago pudding4 ,one quart of milk1 one-half of a split vanilla bean1 one-quarter pound of sago1 six ounces of sugar1 the yolks of six eggs and the whites of six eggs4 ,boil the milk and the vanilla bean together1 add the sago1 and cook until well done and like a stiff batter4 ,take off the fire1 add the sugar and the yolks1 and mix well4 ,beat the whites until very stiff and dry1 and then add to the batter and mix lightly4 ,put in buttered moulds and bake in moderate oven for nearly an hour4 ,turn out of moulds and serve with vanilla sauce4 ,corn meal1 rice1 tapioca and farina puddings are made in the same manner as sago pudding4 ,sago pudding1 family style4 ,one quart of milk1 one-half of a split vanilla bean1 three ounces of sago1 six ounces of sugar1 two eggs and one cup of cream4 ,boil the milk with the vanilla bean 7or one-half teaspoonful of vanilla extract71 add the sago1 and cook well4 ,mix the sugar1 eggs and cream1 and add to the milk and sago4 ,pour in pudding dishes or bowl1 put in hot oven to color the top1 and serve either hot or cold1 with cream separate4 ,rice1 corn meal1 tapioca1 farina or vermicelli puddings1 family style1 are made in the same manner as sago pudding1 family style4 ,,february #ac ,,breakfast ,stewed prunes ,boiled eggs ,buttered toast ,cocoa with whipped cream ,,luncheon ,eggs ,troubadour ,haricot of mutton ,french pastry ,coffee ,,dinner ,potage ,voisin ,smoked goosebreast ,fillet of sole1 ,choisy ,sweetbreads ,eugenie ,roast leg of lamb1 au jus ,julienne potatoes ,celery mayonnaise ,curacao jelly ,coffee ,eggs ,troubadour4 ,spread four pieces of toast with puree de foie gras 7goose liver pate71 put a poached egg on top of each1 and cover with sauce ,perigord4 ,haricot of mutton 7stew74 ,cut five pounds of lean shoulder of mutton in pieces two inches square4 ,put in roasting pan with a little butter or fat1 season with salt and pepper1 and roast in oven until nice and brown4 ,add four spoonsful of flour and roast again until the flour is brown4 ,then put in a casserole and cover with boiling water1 add a bouquet garni1 six ,french carrots1 six turnips cut in small pieces1 season with salt and pepper1 and boil for one hour4 ,remove the bouquet garni1 and add one pint of puree of tomatoes1 or a can of tomatoes strained through a fine sieve1 and boil again1 with the pot covered1 until done4 ,before serving add some boiled string beans and chopped parsley4 ,a little ,worcestershire sauce may be added if desired4 ,french pastry4 ,this is a term used in hotels and restaurants for a platter of mixed individual fancy cakes1 such as eclairs1 fruit tartelettes1 moka cake1 ,napoleons1 apple turnovers1 ,pont ,neuf cakes1 jalousie1 cream puffs1 etc4 ,potage ,voisin4 ,half puree of peas and half puree ,crecy4 ,before serving add a handful of boiled rice4 ,smoked goosebreast 7,hors d'oeuvre74 ,the most common goosebreast is imported from ,germany2 that made in the ,united ,states is seldom to be found in the markets4 ,do not cook2 slice very thin1 and serve on an ice-cold china platter1 decorated with chopped meat jelly1 and garnished with parsley in branches4 ,fillet of sole1 ,choisy4 ,put the four fillets of a sole in a buttered pan1 season with salt and a little ,cayenne pepper1 add one-half glass of white wine1 cover with a buttered paper1 and bake in oven4 ,when done dress on a platter1 and cover with green ,hollandaise sauce1 with a slice of truffle on top4 ,green coloring 7,vert d'epinards74 ,mash in mortar a peck of well-washed spinach4 ,when very fine strain through a piece of cheesecloth1 put in a bowl1 set in hot water 7bain-marie71 and boil until set4 ,when cold it will be a firm green mass1 and may be used for coloring sauces1 soups1 etc4 ,green ,hollandaise sauce4 ,mix one pint of ,hollandaise sauce with one spoonful of green coloring 7,vert d'epinards74 ,,february #ad ,,breakfast ,stewed rhubarb ,plain omelet ,rolls ,coffee ,,luncheon ,smoked eels ,pumpernickel with sweet butter ,roast loin of pork with sauerkraut ,plain boiled potatoes ,german huckleberry pie ,coffee ,,dinner ,lynn ,haven oysters ,cream of cauliflower ,pickles ,broiled ,spanish mackerel1 sauce fleurette ,chicken saute1 ,portugaise ,artichokes ,hollandaise ,hearts of lettuce1 ,french dressing ,diplomate pudding ,assorted cakes ,coffee ,smoked eels4 ,imported ,german canned eels4 ,serve on napkin with quartered lemons and parsley in branches4 ,sauerkraut1 ,alsatian style4 ,spread one-quarter of a pound of goose grease 7lard will do7 in the bottom of a casserole1 then put in one pound of sauerkraut1 then two pounds of bacon1 then another pound of sauerkraut1 and another quarter pound of goose grease on top4 ,then add a pint of white wine and a pint of bouillon1 cover with a buttered paper and the casserole cover1 put on the stove and bring to a boil4 ,then put in oven and cook for an hour and a half4 ,serve the sauerkraut on a platter1 with the bacon sliced1 as a garnish4 ,sauerkraut1 ,german style4 ,put one-quarter pound of lard in a casserole1 add one pound of sauerkraut1 two pounds of salt pork1 one bouquet garni1 one whole onion1 one carrot1 and on top another pound of sauerkraut4 ,then add one glass of vinegar1 two spoonsful of sugar1 and one pint of bouillon4 ,cover1 and cook in oven for two hours4 ,then remove the bouquet garni1 onion and carrot1 and serve the sauerkraut with the salt pork4 ,sauerkraut1 ,hungarian style4 ,put in a casserole one-quarter pound of lard and one pound of sauerkraut4 ,sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes4 ,then add two pounds of bacon and another pound of sauerkraut1 and sprinkle again with another spoonful of paprika and three chopped tomatoes4 ,add a pint of sweet white wine and a pint of bouillon1 and one bouquet garni4 ,cover and bake in oven for one hour and a half4 ,remove the bouquet garni1 and serve with the bacon sliced4 ,special notice for sauerkraut4 ,avoid salt1 as the sauerkraut is seasoned1 and the bacon and salt pork are salty also4 ,if the raw sauerkraut is too salty1 lay it in a dish pan1 cover with water1 and squeeze out with the hands immediately4 ,do not let it remain in the water but a second4 ,other meats may be cooked in the sauerkraut1 as beef and pork together1 lamb and pork1 beef and lamb1 or pheasant or other game4 ,,february #ae ,,breakfast ,baked apples with cream ,baked beans1 ,boston style ,boston brown bread ,coffee ,,luncheon ,eggs ,bagration ,chicken hash on toast ,chocolate eclairs ,coffee ,,dinner ,hors d'oeuvres varies ,mock turtle soup ,ripe ,california olives ,aiguillettes of sole1 hoteliere ,sweetbreads braise1 ,clamart ,roast partridge1 bread sauce ,jets de houblons ,soufflee potatoes ,endives salad ,fancy ice cream ,assorted cakes ,coffee ,eggs ,bagration4 ,put on a platter some boiled rice1 lay a fresh hard-boiled egg1 cut in two1 on top1 and cover with the following sauce4 ,take any kind of cold meats that may be left over1 such as lamb1 beef1 ham or tongue1 and cut in small dices4 ,also a few mushrooms and truffles cut in the same way4 ,put in a casserole with a cup of cream sauce1 season with salt and pepper1 and bring to a boil4 ,chicken hash on toast4 ,cut the breast of a boiled fowl in small squares4 ,put in a casserole one cup of cream sauce1 one gill of thick cream and the chicken1 season with salt and pepper1 and cook together4 ,serve on a platter on dry toast4 ,aiguillettes of sole1 hoteliere4 ,put aiguillettes of sole 7long fillets7 in a buttered pan1 season with salt and pepper1 cover with a glass of white wine1 and cook for ten minutes4 ,then put the sole on a platter1 and reduce the wine until nearly dry4 ,then add a pint of ,bearnaise sauce and pour over the fish4 ,mock turtle soup4 ,put in pan six pounds of cut veal bones1 two sliced onions and one carrot1 and four ounces of butter1 and roast until brown4 ,then add one-quarter pound of flour and brown again4 ,change to a vessel1 add two gallons of water1 one can of tomatoes1 a bouquet garni1 some salt1 a spoonful of black pepper berries1 and two cloves1 and boil for two hours4 ,add one pint of cooking sherry and boil again for thirty minutes4 ,skim1 and remove the grease from the top1 and strain through a cheesecloth4 ,then take one-quarter of a boiled calf's head and cut in small squares and put in a casserole with one glass of dry sherry wine1 a little salt and ,cayenne pepper1 and boil for five minutes4 ,now add the strained soup to the calf's head4 ,before serving add three thin slices of smoked beef tongue cut in small diamond shapes1 three chopped hard-boiled eggs1 and a truffle cut in small squares4 ,roast partridge4 ,tie a piece of fresh fat pork over the breast of the dressed partridge1 season inside and out with salt and pepper1 put in roasting pan with a piece of butter1 and put in oven4 ,baste often so the meat will not become dry4 ,it will require about thirty minutes to cook4 ,serve with lemon and watercress1 and bread sauce separate4 ,bread sauce1 for game4 ,to a pint of boiling milk add one whole onion1 a bay leaf with two cloves stuck through it1 and one and one-half cups of fresh bread crumbs1 and boil for a few minutes4 ,then remove the onion and bay leaf and cloves1 and season with salt and ,cayenne pepper4 ,before serving add two ounces of sweet butter4 ,bread crumbs1 for game4 ,put in frying pan four ounces of sweet butter4 ,when just warm add a cupful of fresh bread crumbs1 and fry until golden yellow4 ,drain off the butter 7which may be kept for roasting1 etc471 and serve the crumbs in a small bowl4 ,this is usually served in addition to bread sauce1 with quail1 pheasant1 partridge1 etc4 ,,february #af ,,breakfast ,hominy with cream ,plain scrambled eggs ,rolls ,english breakfast tea ,,luncheon ,crab salad ,mutton chops1 ,robinson ,string beans ,napoleon cake ,coffee ,,dinner ,pea soup ,radishes ,broiled shad1 maitre d'hotel ,roast chicken1 au jus ,hot asparagus1 ,hollandaise ,potato croquettes ,watercress salad ,peach ,mona ,lisa ,assorted cakes ,coffee ,crab salad4 ,season the flakes of a crab with salt and pepper1 add a spoonful of mayonnaise1 and mix4 ,put a few leaves of lettuce around the inside of a salad bowl1 put the crab in the center1 cover with mayonnaise1 and garnish with a hard-boiled egg cut in four1 two fillets of anchovies1 and one green olive4 ,mutton chops1 ,robinson4 ,broil four mutton chops and season well4 ,cut in four a half dozen chicken livers1 season with salt and pepper and fry in butter4 ,cut up a small can of mushrooms1 put in a casserole with the livers1 and cover with a cup of sauce ,madere4 ,cook together and pour over the chops4 ,watercress salad 7#a74 ,clean and wash the watercress well1 and season with salt and vinegar4 7#b7 ,use ,french dressing with a very little oil4 ,watercress does not require much oil4 ,peach ,mona ,lisa4 ,make a fancy form in the shape of a peach of vanilla ice cream with a brandied peach in the center4 ,put a spoonful of raspberry sauce 7see raspberry sauce71 in the center of a small plate4 ,put a round piece of sponge cake1 about three inches in diameter and one-half inch thick1 on the plate4 ,dust the ice cream peach with some sugar1 colored pink1 and place on the sponge cake4 ,stick two sugar peach leaves under the edge of the peach1 and serve4 ,napoleon cake4 ,when making vol au vent1 patty shells1 or anything else with puff paste1 save the trimmings1 roll together and give two turns1 in the same manner as when making fresh puff paste4 ,leave in ice box for one-half hour and then roll out to one-eighth inch in thickness4 ,put on a pastry pan1 prick all over with a fork1 and bake in oven until very dry4 ,when done1 divide and cut into three strips1 and allow to become cold4 ,put the three strips one on top of the other1 with pastry cream between4 ,glace the top with vanilla icing1 and sprinkle a band one-half inch wide along the edge with chopped pistache nuts4 ,then cut into individual portions about two by four inches in size4 ,,february #ag ,,breakfast ,grapefruit marmalade ,boiled eggs ,buttered toast ,ceylon tea ,,luncheon ,eggs ,benedict ,tripe saute1 ,lyonnaise ,potatoes hashed in cream ,romaine salad ,camembert cheese and crackers ,coffee ,,dinner ,consomme ,rachel ,sardines4 ,olives ,boiled sheepshead1 cream sauce ,potatoes ,hollandaise ,roast leg of mutton1 currant jelly ,baked ,hubbard squash ,german fried potatoes ,celery ,mayonnaise ,plum pudding1 hard and brandy sauces ,coffee ,tripe saute1 ,lyonnaise4 ,cut two pounds of tripe in narrow strips4 ,put in large frying pan four ounces of butter and four sliced onions1 and cook until half fried1 then add the tripe1 which must be dry2 season with salt and pepper1 and fry until both are of a nice yellow color4 ,drain off the butter and serve the tripe dry1 garnished with quartered lemons and chopped parsley4 ,vinegar may be served instead of the lemons if desired4 ,consomme ,rachel 7#a74 ,plain consomme garnished with asparagus tips4 7#b7 ,plain consomme garnished with chicken dumplings and small peas4 ,boiled sheepshead1 cream sauce4 ,put a whole sheepshead in cold water with one glass of milk1 season with salt1 and bring to the boiling point4 ,then put on side of range where it will keep very hot without boiling1 and let stand for twenty minutes4 ,serve on napkin with small boiled potatoes1 quartered lemons and parsley4 ,cream sauce separate4 ,plum pudding4 ,one pound of well-chopped beef suet1 one pound of sifted flour1 one-half pound of bread crumbs2 two lemons1 both juice and rinds2 one pound of brown sugar1 four eggs1 one-half teaspoonful each of powdered nutmeg1 ginger1 cloves and cinnamon2 one pound of currant raisins2 one-half pound each of malaga raisins1 orange peel1 citron peel and lemon peel1 all chopped fine2 one cup of molasses1 and one-half pint of good brandy4 ,mix all together in a bowl1 putting the liquids in last1 making a thick1 heavy mixture4 ,put in a buttered mould or in a cloth1 and boil in water1 or steam cook1 for about three hours4 ,this pudding1 if kept in a cool place1 will keep indefinitely4 ,warm the pudding until very hot before serving1 sprinkle some powdered sugar over the top1 pour on some brandy1 and burn4 ,brandy sauce4 ,put in a vessel one-half pint of apricot pulp1 made from fresh or preserved fruit2 one pint of water1 and a half pound of sugar1 and boil4 ,moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce1 stirring so it will not get lumpy4 ,then strain and add a small glassful of brandy4 ,hard sauce4 ,put in a bowl three-quarters of a pound of sweet butter1 one pound of sugar1 the white of an egg1 and flavor with lemon1 vanilla or a little brandy1 and work into a cream4 ,put into a pastry bag with a tube1 and dress on a pan in small round shapes4 ,place in the ice box to get hard4 ,,february #ah ,,breakfast ,waffles ,honey in comb ,boiled eggs ,dry toast ,coffee ,,luncheon ,grapefruit and oranges en supreme ,chicken broth in cups ,olives ,small sirloin steak1 ,bordelaise ,potato croquettes ,lettuce and tomato salad ,french pastry ,coffee ,,dinner ,potage ,westmoreland ,oysters a l'ancienne ,chicken pot pie1 home style ,combination salad ,moka cake ,demi tasse ,grapefruit and oranges en supreme4 ,sliced oranges and grapefruit in equal parts1 add a little sugar and maraschino1 and serve in supreme glasses4 ,tie a ribbon around the glass1 with a nice bow4 ,potage ,westmoreland4 ,equal parts of mock turtle soup1 thick consomme tapioca1 and thick consomme brunoise4 ,before serving add a glass of dry sherry wine4 ,oysters a l'ancienne4 ,take a dozen oysters on the deep half shell1 season with salt and pepper1 put a small piece of butter1 some chopped parsley1 a little lemon juice1 and a thin slice of salt pork on each1 and bake in a hot oven for about four minutes4 ,chicken pot pie1 home style4 ,take a young fat hen and cut up as for fricassee4 ,wash well and put in a vessel with one quart of water1 season with salt1 bring to a boil1 skim1 and add a bouquet garni4 ,after boiling for about thirty minutes remove the bouquet and add twelve small round potatoes1 twelve very small onions1 and one-quarter pound of parboiled salt pork cut in small squares4 ,boil all together until well done4 ,mix in a cup three spoonsful of flour and one-half cup of water1 and stir into the stewing chicken4 ,boil again for about ten minutes1 then put in a deep dish1 sprinkle with chopped parsley1 and when nearly cold cover with thin pie1 or puff paste1 brush over with the yolk of an egg1 and bake in oven until well browned4 ,serve on a napkin4 ,dumplings and a few small ,french carrots may be added before covering with the paste1 if desired4 ,moka cake4 ,take three layers of cake and fill between with moka filling4 ,for the filling beat a half pound of sweet butter with a half pound of powdered sugar until it is white and light4 ,then add the yolks of three eggs1 one by one1 and a half cup of rich cream1 beating until very smooth4 ,flavor with some strong coffee or coffee extract4 ,finish the cake by glacing the top with coffee frosting1 and decorate with some of the moka filling4 ,,february #ai ,,breakfast ,stewed prunes ,scrambled eggs with chives ,toasted muffins ,coffee ,,luncheon ,canape of raw meat ,radishes ,broiled shad1 maitre d'hotel ,potatoes au gratin ,cauliflower mayonnaise ,pont l',eveque cheese ,crackers ,coffee ,,dinner ,cream of ,lima beans ,celery ,frogs' legs1 ,jerusalem ,roast squab chicken ,individual artichokes1 au gratin ,julienne potatoes ,endives salad ,vanilla ice cream ,assorted cakes ,coffee ,canape of raw meat4 ,take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper4 ,toast some thin slices of rye or white bread lightly1 spread with a little sweet butter1 and then spread the chopped meat on top4 ,serve on a napkin1 garnished with quartered lemon and parsley4 ,broiled shad1 maitre d'hotel4 ,split a shad1 season with salt and pepper1 sprinkle with oil1 and broil on both sides4 ,dish up on a platter1 cover with maitre d'hotel sauce1 and garnish with quartered lemons and parsley4 ,cream of ,lima beans4 ,put in a vessel two ounces of butter and one leek cut in small pieces4 ,simmer for a few minutes1 then add one-half cup of flour and simmer again4 ,when hot add one quart of milk and a can of ,lima beans1 or one pound of fresh beans4 ,when soft strain through a fine sieve1 put back in vessel1 bring to a boil1 and add one-half pint of thick cream and two ounces of best butter4 ,stir well1 and season with salt and pepper and a little ,cayenne pepper4 ,in place of the cream1 use half chicken broth1 light bouillon1 veal broth1 or half stock and half milk1 if desired4 ,frogs' legs1 ,jerusalem4 ,put in a saute pan one soupspoonful of chopped celery1 three chopped shallots1 and three ounces of butter1 and simmer for about five minutes4 ,then add one dozen cut up frogs' legs1 season with salt and pepper1 and simmer for five minutes4 ,then add one cup of cream1 or one cup of cream sauce1 and boil for ten minutes4 ,serve in chafing dish4 ,artichokes au gratin4 ,remove the leaves from four boiled artichokes and cut the bottoms in slices4 ,butter four individual shirred egg dishes1 put one spoonful of cream sauce in the bottom1 then put in the sliced artichokes1 season with salt and pepper1 cover with cream sauce1 sprinkle with grated cheese1 put a small piece of butter on top of each1 and bake in oven until brown4 ,,february #bj ,,breakfast ,oatmeal ,boiled salt mackerel ,baked potatoes ,rolls ,coffee ,,luncheon ,poached eggs1 ,rothschild ,fried chicken1 ,maryland ,field salad ,roquefort cheese1 crackers ,coffee ,,dinner ,potage de sante ,salmon1 ,chambord ,leg of mutton1 a la ,busse ,spinach with cream ,parisian potatoes ,sliced tomatoes1 mayonnaise ,anise seed cake ,poached eggs1 ,rothschild4 ,put a spoonful of puree of game on a plate1 a poached egg on top1 and cover with sauce ,perigueux4 ,puree of game4 ,after serving roast venison1 duck1 quail1 bear1 reindeer1 hare1 or other game1 take the remainder1 remove the meat from the bones and mash very fine in a mortar1 add just enough thick brown gravy to make a paste1 and pass through a fine sieve4 ,season with salt and pepper1 heat well1 and use as a garnish4 ,salmon1 ,chambord4 ,put in a buttered shallow sauce pan two slices of salmon1 season with salt and pepper1 add half a glass of red wine1 and half a glass of stock1 bouillon1 fish stock or water1 cover with buttered paper1 and put in the oven and cook until done4 ,with its broth make a sauce ,genoise1 and add to it one dozen small ,french mushrooms1 one dozen parboiled clams1 and one sliced truffle4 ,pour the sauce over the fish1 and garnish with plain-boiled small ecrevisses 7crayfish74 ,leg of mutton1 a la ,busse4 ,roast a leg of mutton1 serve with its own gravy1 and garnish with fresh mushrooms saute in butter1 and onions glaces4 ,fresh mushrooms saute in butter4 ,clean and wash one pound of fresh mushrooms and dry in a towel4 ,put in a saute pan on the range1 two ounces of butter2 when hot add the mushrooms1 season with salt and pepper1 and saute slowly for about ten minutes4 ,serve on toast with their own gravy1 or use as a garnish for entrees1 stews1 etc4 ,onions glaces4 ,peel one dozen small white onions and put in one quart of cold water with a spoonful of salt4 ,put on fire1 boil for about five minutes1 drain off water1 and put the onions in a shallow saute pan with one ounce of butter4 ,put in oven and roast until brown4 ,then add one spoonful of meat extract1 let them glace in this for a few minutes1 and then serve4 ,if preferred the onions may be glaced by sprinkling with powdered sugar1 and omitting the meat extract4 ,or take one pint of strong beef consomme and reduce one-half1 then add at the same time as the onions1 and they will glace while reducing4 ,anise seed cake4 ,one-half pound of sugar1 four eggs1 one-half pound of flour1 and one-half ounce of anise seed4 ,beat the sugar and eggs together over a slow fire until blood warm1 then remove and continue beating until cold and firm4 ,then add the sifted flour and anise seed4 ,mix1 and lay out on a greased and floured pan in drops about one and one-half inches in diameter4 ,put in a dry warm place until a crust forms on top 7a few hours will be required71 and then bake in a slow oven4 ,spinach in cream4 ,boil a peck of well-washed spinach in salted water4 ,drain off and pound through a fine colander1 add two ounces of butter1 one cup of thick cream1 heat well and serve4 ,salt and pepper if necessary4 ,,february #ba ,,breakfast ,baked apples with cream ,plain omelet ,rolls ,english breakfast tea ,,luncheon ,fillet of herring1 marine ,potato salad ,minced tenderloin1 a l'estragon ,mashed potatoes au gratin ,american cheese1 crackers ,coffee ,,dinner ,consomme ,florentine ,ripe olives ,fillet of sole1 ,bercy ,sweetbreads braise1 with peas ,roast squab1 au jus4 ,gauffrette potatoes ,cold asparagus1 mustard sauce ,coupe ,lyonnaise4 ,assorted cakes4 ,coffee ,fillet of herring1 marine4 ,take two marinated herrings1 remove the skins and bones1 and cut in long strips4 ,put on platter1 strain a little of its own sauce over them1 and decorate with sliced lemons4 ,minced tenderloin of beef1 a l'estragon4 ,slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide1 using trimmings or the end piece4 ,put two ounces of melted butter in frying pan1 and when red-hot add the slices of meat1 season with salt and pepper1 and fry very quickly over a hot fire2 about one minute is required4 ,then remove the meat and sprinkle the pan with one spoonful of flour1 and allow to become brown1 then add one cup of bouillon or stock1 boil for five minutes1 add one teaspoonful of chopped fresh tarragon1 and test as to seasoning4 ,then add one ounce of fresh butter and the juice of one lemon4 ,pour over the fillets1 which have been kept warm in a deep dish4 ,consomme ,florentine4 ,in consomme put some plain boiled spinach cut in small pieces1 also thin pancake cut same way4 ,serve grated cheese separate4 ,fillet of sole1 ,bercy4 ,put in a buttered flat saute pan three finely-chopped shallots1 the four fillets of a sole on top of the shallots1 and a little chopped parsley and chervil on top of the fillets4 ,season with salt and pepper1 add one-half glass of white wine1 cover with buttered paper1 put on top of the stove and bring to the boiling point4 ,then put in oven and finish cooking4 ,remove the fillets to a platter1 and put in the saute pan one pint of white wine sauce1 cook for a few minutes1 and pour over the fish4 ,do not strain the sauce4 ,other fish besides sole may be used if desired4 ,roast squab1 au jus4 ,season four squabs1 put a piece of fresh fat pork over the breast1 and place in roasting pan with one sliced carrot1 one onion1 one bay leaf1 a clove1 a few pepper berries1 and three ounces of butter4 ,roast in a hot oven for about thirty-five minutes1 basting often4 ,then put the squabs on a platter1 and place the pan on the fire and cook until the butter is clarified4 ,drain off1 add one cup of bouillon and one spoonful of meat extract1 reduce one-half1 strain1 and pour over the squabs4 ,garnish with watercress4 ,waffle potatoes4 ,cut the potatoes with a special cutter called a potato waffle machine4 ,put them in warm swimming lard and let it become hot gradually so the potatoes will not become brown too quick4 ,when cooked soft take them out and put them for a second into very hot fat so they will become crisp and golden yellow4 ,serve on a napkin1 sprinkled with salt4 ,sybil and ,gauffrette potatoes4 ,same as waffle potatoes4 ,coupe ,lyonnaise4 ,fill a glass with vanilla ice cream1 and put on top one large marron glace4 ,,february #bb ,,breakfast ,orange marmalade ,buckwheat cakes ,rolls ,coffee ,,luncheon ,canape ,julia ,consomme in cups ,cheese straws ,sand dabs1 meuniere ,broiled chicken on toast ,sybil potatoes ,baked ,hubbard squash ,hearts of lettuce ,meringue glacee a la vanille ,coffee ,,dinner ,seapuit oysters ,clear green turtle1 au ,pemartin ,crisp celery4 ,queen olives ,salted almonds ,fillet of bass1 #aije ,noisettes of lamb1 ,ducale ,breast of chicken with ,virginia ham ,peas au beurre ,soufflee potatoes ,alligator pear salad ,apple ,moscovite ,assorted cakes ,coffee ,canape ,julia4 ,chop the tail of a lobster very fine and put in a vessel on the range4 ,when hot add one cup of thick cream sauce1 bring to a boil1 and season with salt and ,cayenne pepper4 ,add the yolks of two eggs1 but do not boil1 heat just enough to bind the lobster4 ,make four pieces of toast1 put the lobster on top1 cover with grated cheese1 put a bit of butter on the top of each1 and bake in the oven4 ,serve on napkins1 with lemons and parsley4 ,noisettes of lamb4 ,noisettes are cut from the saddle of lamb1 free from fat and skin1 and in the shape of a small tenderloin steak4 ,broil or saute in butter1 and serve with ,colbert1 ,bearnaise1 or any other meat sauce4 ,ducale4 ,artichoke bottoms filled with ,french peas1 sauce ,madere4 ,use as a garnish for lamb1 beef1 sweetbreads1 etc4 ,breast of chicken4 ,cut the breast from two raw roasting chickens1 remove the skin1 season with salt and pepper1 roll in flour4 ,put two ounces of butter in a shallow saute pan1 and fry the breasts for about fifteen minutes1 or until golden brown4 ,serve with ,virginia ham or bacon1 figs1 or with sauce ,colbert1 ,madere1 cream1 etc4 ,if ,virginia ham is served take four slices and just heat through on the broiler1 or in pan with a little butter4 ,do not allow to become hard or crisp4 ,alligator pear salad4 7#a74 ,select ripe1 soft pears1 but not mushy4 ,cut in half1 remove the stone1 fill with ,french dressing1 and serve on cracked ice4 7#b74 ,put in the bottom of a salad bowl some lettuce leaves1 scoop out the inside of the pears with a soup spoon1 put on the lettuce leaves1 and cover with ,french dressing4 ,apple ,moscovite4 ,take four large apples and remove the insides with a sharp spoon1 leaving only a firm shell4 ,put a spoonful of apple sauce on the bottom of the apples4 ,whip the whites of six eggs very hard1 and mix with a half pint of sweet apple sauce4 ,fill the apples with this1 dust over with powdered sugar1 and bake in a moderate oven4 ,,february #bc ,,breakfast ,stewed prunes ,boiled eggs ,dry toast ,coffee ,,luncheon ,hors d'oeuvres varies ,mutton chops1 ,daumont ,julienne potatoes ,swiss cheese and crackers ,coffee ,,dinner ,potage ,kroumir ,aiguillettes of sole1 mariniere ,chicken1 ,montmorency ,artichokes with melted butter ,chiffonnade salad ,kirschwasser jelly ,lady fingers ,coffee ,mutton chops1 ,daumont4 ,bread four mutton chops and fry in a flat saute pan4 ,dish up on a long platter1 and garnish with artichoke bottoms filled with cauliflower4 ,pour sauce ,perigueux around the chops4 ,artichokes filled with cauliflower4 ,remove the leaves and trim the bottoms of four cold artichokes4 ,cut in four a boiled and well-seasoned cauliflower1 squeeze out the water1 and use to fill the artichoke bottoms4 ,cover with a little thick cream sauce1 sprinkle with grated cheese1 place small bits of butter on top of each1 put on a buttered pan with a spoonful of bouillon1 and bake in the oven4 ,potage ,kroumir4 ,one quart of puree of tomato soup mixed with one pint of consomme tapioca4 ,aiguillettes of sole1 mariniere4 ,take the four fillets from one sole and lay them flat in a buttered pan1 sprinkle with three chopped shallots1 season with salt and pepper1 add one-half glass of white wine1 one-half cup of stock or water1 cover with buttered paper1 and bring to a boil on top of the stove4 ,then put in oven and cook for about seven minutes4 ,put the fillets on a platter1 and reduce the broth until nearly dry4 ,then add two cups of white wine sauce and boil for a minute4 ,bind the sauce with the yolk of an egg mixed with a spoonful of cream1 add a little chopped chives1 and pour over the fish4 ,chicken saute1 ,montmorency4 ,joint a chicken1 season with salt and pepper1 put three ounces of butter in a saute pan and saute the chicken4 ,when done remove the chicken to a platter1 and put in the pan one cup of brown gravy or sauce ,madere1 and one can of ,french mushrooms4 ,boil for a few minutes4 ,then pour over the chicken4 ,garnish with croustades filled with small ,french peas4 ,croustades4 ,one cup of flour1 one cup of milk1 the whites of three eggs1 a teaspoonful of olive oil1 a teaspoonful of corn starch1 and a little salt4 ,mix well and strain4 ,keep the croustade iron very hot in swimming lard4 ,dip the iron in the dough for a few seconds1 then dip in the swimming lard1 coated with the dough1 and fry until a nice golden color4 ,take out1 and when cold the croustades will be very crisp4 ,croustade irons can be obtained in any first-class store4 ,,february #bd ,,breakfast ,grapefruit with cherries ,omelet with ham ,rolls ,coffee ,,luncheon ,eggs ,talleyrand ,oysters a la ,hyde ,french pastry ,coffee ,,dinner ,cream of frogs' legs ,olives ,scallops1 ,newburg ,roast ,easter kid1 mint sauce ,sweetbreads saute1 with green peas ,endives salad ,fancy ice cream ,assorted cakes ,coffee ,eggs ,talleyrand4 ,trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each1 and keep hot4 ,put a poached egg on top of each and cover with sauce ,perigueux4 ,cream of frogs' legs4 ,take the backs and front legs of two dozen frogs1 reserving the hind legs for an entree4 ,put in vessel with two quarts of bouillon or chicken broth1 and boil for thirty minutes4 ,then take one-half pound of rice flour and mix with one pint of cream4 ,let it run into the boiling soup1 and cook for ten minutes4 ,strain through a fine colander1 put back in the vessel1 season with salt and a little ,cayenne pepper1 and add three ounces of sweet butter4 ,stir the soup so the butter will melt slowly4 ,serve croutons souffles separate4 ,scallops1 ,newburg4 ,put one pint of scallops in a saute pan with one ounce of butter1 season with salt and pepper1 and saute for about three minutes over a hot fire2 then drain off and add one pint of sauce ,newburg4 ,do not cook further1 and serve in chafing dish4 ,roast ,easter kid4 ,kid when young is a delicious morsel4 ,prepare in the same manner as lamb for roasting4 ,sweet potatoes saute4 ,peel and slice two large boiled sweet potatoes4 ,put three ounces of butter in a saute pan1 when hot add the potatoes and saute until nice and brown4 ,season with salt and pepper4 ,,february #be ,,breakfast ,waffles ,honey ,coffee ,,luncheon ,poached eggs1 ,martha ,hungarian beef goulash ,noodles1 ,polonaise ,savarin ,chantilly ,coffee ,,dinner ,consomme ,colbert ,broiled ,alaska candlefish ,sweetbreads1 ,theodora ,roast ribs of beef1 au jus ,saratoga potatoes ,celery ,victor ,fruit cake ,coffee ,poached eggs1 ,martha4 ,on top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick1 put a piece of butter on top of each1 and bake in oven4 ,put a poached egg on top and cover with cream sauce4 ,noodles1 ,polonaise4 ,on a large platter put one pound of plain boiled noodles4 ,in a frying pan put one-quarter pound of butter1 and one-half cup of fresh bread crumbs4 ,fry until golden brown1 and pour over the noodles4 ,consomme ,colbert4 ,equal parts of carrots1 turnips1 peas1 string beans1 cauliflower1 and flageolet beans4 ,cut the carrots and turnips in small squares4 ,boil the cauliflower and cut off the small flowers4 ,then put all in hot consomme1 with one poached egg to each person4 ,add a little chopped chervil before serving4 ,broiled ,alaska candlefish4 ,as this fish is very oily it is better broiled4 ,season with salt and pepper1 and serve on platter1 with plenty of lemon and parsley in branches4 ,sweetbreads1 ,theodora4 ,split four large sweetbreads1 fill with chicken forcemeat1 and braise them4 ,serve with sauce ,madere1 and garnish with stuffed fresh mushrooms4 ,fruit cake 7white74 ,one pound each of butter1 sugar and flour1 one-half teaspoonful of baking powder1 ten eggs1 one-quarter pound of currant sultana raisins1 one pony of rum1 and one-quarter pound of chopped glace fruits4 ,work the butter and the sugar together until creamy1 then add the eggs two by two1 and work well1 then add the rum1 and finally the flour1 baking powder and fruit4 ,mix lightly1 and bake in a buttered pan lined with paper4 ,,february #bf ,,breakfast ,stewed prunes ,boiled eggs ,buttered toast ,coffee ,,luncheon ,eggs a la ,colonel ,english lamb chops1 ,tavern ,lettuce salad ,pont l'eveque cheese ,crackers ,coffee ,,dinner ,cream of rice ,ripe olives ,rock cod1 en court bouillon ,potatoes nature ,squab chicken saute1 ,sutro ,olivette potatoes ,endives salad ,orange souffle1 ,st4 ,francis ,assorted cakes ,coffee ,eggs a la ,colonel4 ,cut two tomatoes in half1 squeeze out the juice1 bread them1 and fry4 ,put a poached egg on top of each piece1 and cover with sauce ,madere with fresh mushrooms4 ,english lamb chops1 ,tavern4 ,broil an ,english lamb chop until nearly done1 then put in an earthern casserole1 with some saute potatoes on one side and some stewed lamb kidneys on the other4 ,put in the oven for a minute or two1 and serve with chopped parsley on top4 ,english mutton chop1 ,tavern4 ,same as ,english lamb chop1 ,tavern4 ,rock cod1 en court bouillon4 ,put in a flat pan three spoonsful of olive oil1 one onion sliced very fine1 three sliced green and one red pepper1 one bouquet garni1 and about five pounds of codfish cut in slices two inches thick4 ,season with salt and pepper1 add two glasses of white wine and one pint of water1 and a little chopped parsley4 ,simmer slowly for about forty minutes4 ,remove the bouquet garni1 and serve on a deep platter with broth and all4 ,any fish may be prepared in the same manner4 ,squab chicken saute1 ,sutro4 ,cut two squab chickens in six pieces each4 ,two legs1 two wings1 and the breast and carcass split4 ,season with salt and pepper1 and saute in pan with two ounces of butter4 ,prepare as follows3 ,two fresh artichoke bottoms boiled and cut in four2 one-half pound of fresh mushrooms saute in butter2 one can of cepes saute in butter2 the livers of the chickens whole1 and one parboiled sweetbread sliced and saute in butter4 ,mix all together with the chicken1 season well1 and add some chopped parsley and chives4 ,orange ,souffle1 ,st4 ,francis4 ,cut lids from the tops of four large oranges and remove the insides4 ,have the openings about an inch and one-half in diameter4 ,fill about one-third full with some sliced fresh fruit1 such as oranges1 apples1 bananas1 pineapple1 etc4 ,then add a few drops of maraschino1 fill another third with vanilla ice cream4 ,beat the whites of six eggs until stiff1 mixed with one-half pound of sugar and the grated rind of an orange1 and fill the final third of the orange4 ,dust with powdered sugar1 and brown on top in a very hot oven4 ,it will take but a second to brown1 and they should be served at once4 ,,february #bg ,,breakfast ,orange marmalade ,ham and eggs ,corn muffins ,coffee ,,luncheon ,omelet with ,virginia ham and peppers ,calf's head1 vinaigrette ,baked potatoes ,apricot layer cake ,coffee ,,dinner ,strained gumbo soup1 in cups ,radishes ,barracouda1 maitre d'hotel ,stuffed capon1 ,bruxelloise ,asparagus1 ,hollandaise ,champs ,elysees potatoes ,hearts of romaine1 ,roquefort dressing ,chocolate parfait ,lady fingers ,coffee ,omelet with ,virginia ham and peppers4 ,cut two slices of ,virginia ham and one green pepper in small squares1 put in frying pan with one ounce of butter1 and simmer for about two minutes4 ,add eight beaten eggs and two red peppers cut in small squares1 season with salt and pepper1 and proceed in the same manner as for a plain omelet4 ,calf's head1 vinaigrette4 ,dish up on a napkin some boiled calf's head with the brains and the tongue sliced4 ,garnish the platter with pickles1 pickled beets1 quartered lemons1 parsley in branches1 and two hard-boiled eggs cut in two4 ,serve vinaigrette sauce separate4 ,strained gumbo soup1 in cups4 ,make a chicken okra soup1 strain through cheese cloth1 and serve in cups4 ,stuffed capon1 ,bruxelloise4 ,soak half of a loaf of white bread in milk1 then squeeze out the milk1 mince fine1 add salt and pepper1 a little chopped parsley1 one pound of finely chopped salted almonds1 and one egg4 ,mix well together and fill the capon4 ,tie a slice of fresh fat pork over the breast1 and roast in the same manner as chicken or other fowl4 ,layer cake4 ,eight eggs1 one-half pound of flour1 one-quarter pound of melted butter1 and a few drops of vanilla extract4 ,beat the eggs with the sugar over a slow fire until thoroughly warm1 then take off the range and continue beating until cold4 ,put in the flour1 mixing lightly1 and add the melted butter and vanilla extract4 ,bake in buttered flat tin cake moulds1 for about ten minutes4 ,french layer cake4 ,the same as above with the exception that it is baked in one thick cake and then cut into layers4 ,chocolate layer cake4 ,use three or four layers1 filling between with chocolate cream4 ,glace with chocolate frosting1 and decorate the top with glace fruits4 ,see pastry cream for directions for filling4 ,apricot layer cake4 ,same as chocolate layer cake1 but fill with apricot marmalade1 glace the top with vanilla frosting1 and decorate with glace fruit4 ,,february #bh ,,breakfast ,shredded wheat with cream ,crescents ,cocoa ,,luncheon ,eggs a la ,reine ,tripe a la mode de ,caen ,camembert cheese and crackers ,coffee ,,dinner ,consomme d',orleans ,celery ,fillet of sole1 ,victoria ,leg of mutton1 ,reforme ,carrots1 ,vichy ,potato salad ,peach ,melba ,assorted cakes ,coffee ,poached eggs1 a la ,reine4 ,spread some puree de foie gras on a piece of toast4 ,put a poached egg on top1 cover with cream sauce1 and sprinkle with finely chopped truffles4 ,after the truffles have been chopped put in a napkin and squeeze out the juice1 and then chop again4 ,they will then be dry1 and easy to sprinkle4 ,fillet of sole1 ,victoria4 ,put four fillets in a buttered saute pan1 season with salt and pepper1 add one-half glass of white wine4 ,when done put on platter and pour a lobster sauce over the fish1 with lobster and truffles cut in small squares1 in it4 ,leg of mutton1 ,reforme4 ,roast a leg of mutton1 and serve the following sauce separate3 ,ham1 tongue1 pickles1 mushrooms1 and chicken in equal parts1 cut ,julienne style1 and mixed with sauce poivrade4 ,sauce poivrade4 ,crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots1 a little parsley1 and one pint of white wine vinegar4 ,boil and reduce until nearly dry1 then add one quart of brown sauce1 or sauce ,madere1 and boil for five minutes1 then strain1 and stir in three ounces of sweet butter slowly4 ,tripe a la mode de ,caen4 ,parboil eight pounds of raw tripe and four ox feet4 ,cut both the tripe and the feet in pieces two inches square4 ,chop one pound of raw beef suet and four large onions very fine4 ,put in an earthen pot half of the suet and onions1 then half of the tripe and feet1 then the remainder of the suet and onions1 followed by the rest of the tripe and feet4 ,season with salt and pepper1 add one bouquet garni1 one-half pint of brandy1 one pint of white wine1 and fill the remainder of the space in the pot with water4 ,put a cover on the pot and seal with any kind of paste or dough1 so that no air or steam can escape4 ,then put the pot in a moderate oven and leave for about eight hours2 then take out of oven1 take off the cover1 and remove the bouquet garni4 ,if there should be too much fat on top a little may be taken off4 ,ordinarily there will not be too much4 ,season to taste with salt and pepper1 add one-half pint of dry apple cider and one glass of brandy1 and boil for two minutes4 ,serve hot4 ,the proper way to serve tripe a la mode de ,caen is in small individual earthen pots1 on a large plate1 with red-hot ashes under the pot4 ,,march #a ,,breakfast ,strawberries with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,grapefruit en supreme ,consomme in cups ,cheese straws ,sweet-and-sour beef tongue ,string beans ,mashed potatoes ,chocolate eclairs ,coffee ,,dinner ,oysters on half shell ,onion soup au gratin ,kingfish saute1 meuniere ,roast chicken ,succotash ,potato cakes ,escarole salad ,corn meal pudding ,coffee ,sweet-and-sour sauce4 ,procure one-half pound of unsweetened spiced fish cake from your grocer1 break it in small pieces1 put in a bowl1 cover with one pint of vinegar and one pound of brown sugar4 ,soak for about an hour1 then stir well1 and add one cup of fish broth or meat stock1 depending upon whether it is to be used for fish or meat4 ,season with salt and a little ,cayenne pepper1 then add one pound of seedless raisins1 and boil again for five minutes4 ,sweet-and-sour beef tongue4 ,boil a fresh beef tongue in the same manner as boiled beef4 ,when done cut in thin slices1 put in a flat pan1 cover with sweet-and-sour sauce1 and simmer for five minutes4 ,serve on a platter covered with the sauce4 ,omelette ,suzanne4 ,cut six macaroons in four and mix with a little whipped cream4 ,cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar4 ,melt some ,bar le ,duc jelly4 ,make an omelet in the usual manner1 powder with plenty of sugar1 and burn bands across the top with a hot iron4 ,at one end of the omelet place the lady fingers1 at the other end the macaroons1 and pour some of the ,bar le ,duc jelly on each side4 ,pour a pony of ,chartreuse over the omelet1 then a pony of fine champagne1 and light it4 ,cheese straws4 ,roll out some puff paste 7a good way to utilize any trimmings you may have7 very thin1 about one-eighth inch4 ,wash the top with eggs and spread with grated ,parmesan cheese mixed with a little ,cayenne pepper4 ,cut in narrow strips1 one-half inch by six1 lay on a baking pan and bake in a moderate oven until brown and crisp4 ,onion soup1 au gratin4 ,slice three onions very fine1 put in a casserole with three ounces of butter1 put on the cover1 and simmer until of a golden color4 ,then add one quart of consomme1 stock or any good broth 7consomme preferred71 season well1 and boil for five minutes4 ,slice three rolls very thin and put in oven and allow to remain until brown and dry1 like toast4 ,put the soup in an earthen casserole1 float the slices of rolls on top1 spread a cup of grated cheese over the bread1 put in a hot oven and cook until brown on top4 ,serve very hot4 ,potato cakes4 ,whenever there is mashed potatoes left over1 make into little cakes about one inch thick and two inches in diameter1 roll in flour1 and fry in pan with a little butter1 until brown on both sides4 ,if the potato should be too thin add the raw yolk of an egg4 ,,march #b ,,breakfast ,oatmeal with cream ,broiled finnan haddie ,lyonnaise potatoes ,rolls ,coffee ,,luncheon ,eggs ,bordelaise ,lamb chops1 ,victor ,hugo ,julienne potatoes ,stewed tomatoes ,brie cheese1 crackers ,coffee ,,dinner ,cream of lettuce ,radishes ,scallops1 ,mornay ,croustades financiere ,roast leg of mutton1 currant jelly ,potato croquettes ,cold asparagus1 mustard sauce ,fruit salad1 au marasquin ,lady fingers ,coffee ,eggs ,bordelaise4 ,fry the eggs in oil1 put on toast1 cover with ,bordelaise sauce1 and lay two slices of truffle on each egg4 ,lamb chops1 ,victor ,hugo4 ,broil or saute six lamb chops on one side only1 and allow to become cold4 ,grate two horseradish roots and put in a sauce pot with two ounces of butter1 and simmer4 ,then add one cup of thick cream sauce1 and bring to a boil2 season well and bind with the yolks of two eggs4 ,when this stuffing is cold put on top of the chops1 make smooth with a knife1 sprinkle with a little grated ,parmesan cheese mixed with bread crumbs1 put small bits of butter on each chop1 place on a buttered pan1 and put in a hot oven1 so they will cook from the bottom4 ,cook until the tops are nice and brown1 and serve on a platter with brown gravy1 and two slices of truffle on each4 ,cream of lettuce4 ,take the trimmings of six heads of lettuce1 in volume about the same as two heads of lettuce1 wash well and cut in small bits4 ,take two quarts of chicken broth1 or any kind of clear broth or stock1 add the lettuce to it and boil for thirty minutes4 ,put in a separate vessel four ounces of butter1 and heat2 add three spoonfuls of flour and heat again2 add the broth containing the lettuce and boil for ten minutes4 ,boil a pint of cream1 mix with the soup1 and strain through a fine sieve4 ,put back in vessel1 add two or three ounces of sweet butter1 and stir until the butter is melted4 ,season with salt and a little ,cayenne pepper4 ,scallops1 ,mornay4 ,put one pint of scallops in a saute pan with an ounce of butter1 season with salt and pepper1 and heat through4 ,then remove the juice and add one cup of thick cream sauce1 mix well1 put in a deep dish1 sprinkle with grated ,parmesan or ,swiss cheese1 put small bits of butter on top1 and bake in hot oven until brown4 ,croustades financiere4 ,make a financiere1 but cut a little smaller than for garniture4 ,fill the croustades1 and serve on napkin with parsley in branches4 ,financiere 7garniture74 ,cut two parboiled sweetbreads in slices1 and saute in butter2 add one-half can of ,french mushrooms1 or one-quarter pound of fresh mushrooms cut in two and sauteed1 rooster combs and kidneys1 sliced truffles1 small chicken dumplings1 and a few green olives with the stones removed4 ,put all in a casserole1 season well1 add a pint of good ,madeira sauce1 and serve hot4 ,this garnish may be used for filling croustades1 vol au vents1 small patties1 or as an entree4 ,,march #c ,,breakfast ,griddle cakes with maple syrup ,buttered toast ,oolong tea ,,luncheon ,poached eggs1 ,monnet ,sully ,imported ,frankfort sausages ,sauerkraut ,boiled potatoes ,limberger cheese and crackers ,coffee ,,dinner ,toke ,point oysters ,pannade soup ,boiled sea bass1 ,hollandaise ,potatoes nature ,chicken saute1 ,salonika ,peas au cerfeuil ,chiffonnade salad ,biscuit glace ,assorted cakes ,coffee ,,supper ,golden buck ,poached eggs1 ,monnet ,sully4 ,place a poached egg on a canape of chicken and pour ,bearnaise sauce over it4 ,canape of chicken4 ,take the breast of a boiled fowl and chop very fine1 season with salt and pepper1 mix well with two ounces of sweet butter1 and spread on fresh toast4 ,pannade soup4 ,take a half loaf of stale white bread1 or some rolls1 and put in a pot with three pints of water1 season with salt and pepper1 add one-quarter of a pound of butter1 cover1 and boil slowly for one hour4 ,it will then be of the consistency of gruel4 ,mix the yolks of two eggs with a cup of cream and a half cup of milk1 and stir slowly into the boiling soup4 ,this is an excellent plain soup1 and fine for the digestion4 ,peas au cerfeuil4 ,put three ounces of butter in a casserole1 add one quart of parboiled peas1 some chopped chervil 7cerfeuil71 season with salt and a pinch of sugar1 and simmer for five minutes4 ,boiled sea bass1 ,hollandaise4 ,put a whole sea bass1 including the head and tail1 in a fish kettle1 in cold water4 ,season with salt1 some whole black pepper berries1 and a bouquet garni4 ,add one sliced onion1 and one carrot1 bring to a boil and then set on the side for fifteen minutes4 ,serve on a napkin with small boiled potatoes1 quartered lemons and parsley4 ,hollandaise sauce separate4 ,fried artichokes4 ,trim the bottoms of six boiled artichokes1 cut in four1 put in flour1 then in milk1 then in beaten egg1 then in fresh bread crumbs1 and fry in swimming fat4 ,serve on napkin with lemon and parsley4 ,chicken saute1 ,salonika4 ,joint a chicken and season with salt and pepper4 ,put two spoonfuls of olive oil in a saute pan1 and when very hot add the chicken4 ,saute until nice and brown1 then add one chopped shallot4 ,when the shallot is hot pour off the oil1 add one cup of brown gravy1 and simmer for five minutes4 ,dish up on a flat platter1 pour the sauce over it1 sprinkle with chopped parsley1 and garnish both ends of the platter with fried artichokes4 ,golden buck4 ,a ,welsh rabbit with a poached egg on top4 ,,march #d ,,breakfast ,sliced pineapple ,bacon and eggs ,rolls ,coffee ,,luncheon ,mussels mariniere ,reindeer chop1 port wine sauce ,sweet potatoes1 saute ,lettuce braise ,waldorf salad ,french pastry ,coffee ,,dinner ,california oyster cocktail ,ox tail soup1 ,english style ,frogs' legs1 ,jerusalem ,filet mignon1 ,bayard ,flageolet beans ,sybil potatoes ,hearts of lettuce ,raspberry water ice ,assorted cakes ,coffee ,,supper ,hangtown fry ,sauce mariniere4 ,cut fine six shallots1 put in casserole with one ounce of butter1 and simmer just enough to have the shallots hot1 then add one glass of white wine and boil until reduced nearly dry4 ,then add one pint of sauce ,allemande and boil for five minutes4 ,season with salt and pepper1 and sprinkle with a little chopped parsley and chives4 ,sauce ,allemande4 ,put four ounces of butter and three spoonfuls of flour in a casserole and place on the stove4 ,when hot add one quart of chicken or veal broth1 and boil for twenty minutes1 then bind with the yolks of three eggs mixed with one-half cup of thick cream4 ,strain and season well with salt and a little ,cayenne pepper4 ,mussels1 mariniere4 ,wash the mussels well to free them from all sand4 ,put in casserole with one-half glass of white wine and one cup of water1 bring to the boiling point1 then add six chopped shallots1 and boil until the mussels are open4 ,remove the mussels to another vessel1 strain the broth1 and reduce4 ,then add one pint of sauce mariniere1 and pour over the mussels4 ,the mussels may be served with the entire shells attached2 on the half shell1 or removed from the shells altogether1 after they have been boiled4 ,reindeer chop4 ,reindeer should be hung up for at least two weeks before being cooked1 otherwise it will be very tough4 ,the meat is very good1 and easily prepared4 ,salt and pepper the chops1 roll in olive oil1 and broil2 or fry in frying pan1 in the same manner as any other kind of chop or steak4 ,serve with maitre d'hotel1 or some fancy meat sauce4 ,port wine sauce4 ,take the brown gravy from a roast1 or use any kind of brown sauce1 or sauce ,madere2 add one glass of port wine and boil for two minutes4 ,this sauce is excellent with game4 ,if a sweeter sauce is desired one-half cup of hot currant jelly may be added4 ,filet mignon1 ,bayard4 ,saute in butter1 or broil1 small tenderloin steaks1 place on toast1 spread with puree de foie gras1 cover with sauce ,madere with sliced truffles1 and garnish with small round chicken croquettes4 ,hangtown fry4 ,mix plain scrambled eggs with one dozen small fried ,california oysters4 ,,march #e ,,breakfast ,pearl grits with cream ,broiled smoked salmon ,toast ,melba ,coffee ,,luncheon ,eggs1 ,meyerbeer ,paprika schnitzel with spaetzel ,gorgonzola cheese with crackers ,coffee ,,dinner ,cream of bananas ,ripe ,california olives ,fillet of bass1 ,nanon ,chicken saute1 ,creole ,boiled rice ,escarole and chicory salad ,nesselrode pudding ,assorted cakes ,coffee ,pearl grits4 ,to one quart of boiling water add eight ounces of pearl grits1 season with salt1 and boil for twenty minutes4 ,serve cream separate4 ,eggs1 ,meyerbeer4 ,for each person cook two eggs on a shirred egg dish4 ,have the eggs very soft4 ,place a broiled split lamb's kidney in the center of each dish and cover with a little sauce ,madere4 ,place two slices of truffle on top4 ,season well4 ,broiled smoked salmon4 ,slice the salmon about one-half inch thick1 roll in olive oil1 and broil4 ,when done put on platter1 cover with maitre d'hotel sauce1 and garnish with quartered lemons and parsley4 ,toast ,melba4 ,cut some white bread in very thin slices1 trim1 put on a pan and bake in the oven until brown4 ,paprika schnitzel4 ,cut four slices from a leg of veal4 ,the slices should be about one-half inch thick1 two and one-half inches wide and six inches long4 ,season them with salt and paprika4 ,melt three ounces of butter in a saute pan1 when hot put the slices of meat in the pan and saute for about five minutes4 ,then add one cup of very thick cream1 a little more salt1 one teaspoonful of paprika1 and simmer for five minutes4 ,if the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes4 ,nesselrode pudding4 ,beat over the fire the yolks of eight eggs1 one-half pound of sugar1 and one pony of good rum1 until light and creamy4 ,then remove from the fire and continue beating until cold4 ,then add one quart of whipped cream and one-half pound of broken marrons glaces4 ,mix well1 and put in one large1 or in individual moulds1 pack in ice and salt1 and leave until hard4 ,it will require about two hours to freeze4 ,to serve1 remove from mould1 decorate the top with a marron glace1 and pour maraschino sauce around the bottom of the pudding4 ,spaetzel4 ,these are small flour dumplings1 but made harder than the usual dumpling4 ,mix well one cup of flour1 one whole egg and the yolk of an egg1 one-third of a cup of milk1 a little salt and pepper1 and a very little grated nutmeg4 ,form in small bits and drop into boiling salted water and boil for about five minutes1 then pour off the water4 ,in a frying pan put two ounces of butter and cook until brown1 then pour over the spaetzel and mix4 ,cream of bananas4 ,make a cream of chicken soup1 heat six bananas in it1 and strain through a fine sieve4 ,,march #f ,,breakfast ,bar le ,duc jelly ,spanish omelet ,dry toast ,chocolate with whipped cream ,,luncheon ,grapefruit with cherries ,fried tomcods1 ,tartar sauce ,turkeys' livers en brochette ,flageolet beans ,french pastry ,coffee ,,dinner ,consomme royal ,soft clams1 bateliere ,roast turkey1 cranberry sauce ,sweet potato croquettes ,asparagus ,hollandaise ,chiffonnade salad ,mince pie ,american cheese ,coffee ,spanish omelet4 ,make a plain omelet and pour one cup of ,creole sauce around it4 ,fried tomcods4 ,clean eight tomcods1 wash well1 and dry with a towel4 ,roll in milk1 then in flour1 and fry in swimming fat for about five minutes1 or until nice and brown4 ,the fat must be very hot4 ,serve on a napkin with fried parsley1 quartered lemons1 and ,tartar sauce separate4 ,turkeys' livers en brochette4 ,take three turkey livers and cut each in four slices4 ,broil three slices of bacon1 and cut in four pieces also4 ,now stick a piece of liver on a skewer1 then a piece of bacon1 then another piece of liver1 then another piece of bacon1 and so continue until the skewer is full4 ,season with salt and pepper1 roll in fresh bread crumbs1 sprinkle with olive oil1 and broil4 ,when done on all sides place on a piece of toast1 put some maitre d'hotel sauce over it1 and garnish with quarters of lemon and water-cress4 ,clams bateliere4 ,separate the bellies from one dozen soft clams and put them back in their half shells4 ,season with salt and pepper1 cover with maitre d'hotel sauce1 put a thin slice of salt pork over the top1 and place in oven and bake4 ,garnish with quartered lemon and parsley4 ,roast turkey4 ,season the turkey well1 fill with any kind of stuffing1 and roast in the same manner as roast turkey stuffed with chestnuts4 ,,march #g ,,breakfast ,fresh strawberries with cream ,boiled eggs ,rolls ,coffee ,,luncheon ,eggs ,sarah ,bernhardt ,reindeer stew ,mashed potatoes ,camembert cheese and crackers ,coffee ,,dinner ,cherrystone oysters on half shell ,cream of farina ,fillet of turbot1 ,bonnefoy ,lamb chops1 charcutiere ,succotash ,french fried potatoes ,romaine salad ,fancy ice cream ,assorted cakes ,coffee ,eggs ,sarah ,bernhardt4 ,cut six hard-boiled eggs in two1 remove the yolks1 mash them up and mix with a little salt1 pepper1 celery salt1 one spoonful of fresh bread crumbs1 one spoonful of chopped chicken meat1 and the yolk of one raw egg4 ,stuff the halved whites of eggs with this1 put on a buttered dish and place in the oven for four minutes4 ,dress on a silver platter1 and cover with sauce ,perigueux4 ,sauce ,perigueux4 ,chop a small can of truffles and put in a casserole with one glass of ,madeira1 and reduce until nearly dry4 ,then add one pint of brown gravy and season with salt and ,cayenne pepper4 ,sauce ,perigord4 ,slice one small can of truffles1 put in casserole with one glass of ,madeira or sherry wine1 reduce1 add one pint of brown gravy and boil again for twelve minutes4 ,season with salt and ,cayenne pepper4 ,reindeer stew4 ,cut about five pounds of shoulder and breast of reindeer in pieces two inches square4 ,put in saute pan with one-quarter pound of butter1 season with salt and pepper1 and saute until nice and brown4 ,then add two spoonfuls of flour and simmer until the flour is slightly brown2 add one pint of claret and one quart of boiling water1 a bouquet garni1 and bring to a boil2 skim1 cover and let slowly cook until nearly done4 ,saute in butter twelve heads of fresh mushrooms1 and parboil twelve very small potatoes and fry in butter1 add them to the stew and cook until soft4 ,season well with salt and pepper4 ,cream of farina4 ,boil one pound of farina in one quart of milk4 ,when done add one pint of well-seasoned chicken broth1 and strain through a fine sieve4 ,put back in pot1 add two ounces of sweet butter and one pint of boiling cream4 ,season with salt and a little ,cayenne pepper4 ,fillet of turbot1 ,bonnefoy4 ,cut the turbot in fillets about one and one-half inches wide and three inches long4 ,put in saute pan1 season with salt and pepper1 add six very finely chopped shallots1 one small can of mushrooms1 or a half pound of fresh mushrooms1 and one glass of claret4 ,cover with buttered manilla paper1 put in oven and simmer for ten minutes1 then remove the fish to a platter4 ,put the pan with the gravy on the fire1 add one pint of tomato sauce and boil for five minutes4 ,then stir in well one ounce of good butter1 and pour over the fish4 ,lamb chops1 charcutiere4 ,broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts4 ,season the sauce well4 ,,march #h ,,breakfast ,stewed prunes ,scrambled eggs with bacon ,buttered toast ,english breakfast tea ,,luncheon ,canape of fresh caviar ,consomme in cups ,cheese straws ,spring lamb ,irish stew ,cream puffs ,coffee ,,dinner ,puree d',artois 7soup7 ,salted pecans ,broiled shad1 ,albert ,chicken a l',estragon ,potatoes au gratin ,artichokes1 sauce ,hollandaise ,omelette soufflee ,coffee ,puree d',artois4 ,same as puree of peas4 ,broiled shad1 ,albert4 ,broiled shad with horseradish sauce4 ,chicken a l',estragon4 ,boil a whole chicken in a quart of water with salt and a bouquet garni4 ,when done pull the skin off but leave the chicken whole4 ,make the sauce in the following manner3 ,put three ounces of butter in a casserole1 when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth1 boil for ten minutes1 add a little chopped tarragon and boil for another ten minutes4 ,bind with the yolks of two eggs and a half cup of cream1 strain1 and season with salt and ,cayenne pepper4 ,pour the sauce over the chicken1 and lay a few leaves of tarragon on top4 ,omelette soufflee4 ,mix a cup of powdered sugar with the yolks of two eggs and the inside of a vanilla bean1 and beat until it is light and fluffy4 ,beat the whites of eight eggs until they are very stiff1 then add to the batter1 mixing lightly4 ,place this on a buttered silver platter that has been dusted with powdered sugar1 form into a fancy shape1 decorate through a pastry bag with some of the same preparation1 dust with powdered sugar1 and bake in a rather hot oven for about ten minutes4 ,omelette soufflee en surprise4 ,cut a piece of sponge cake into an oval shape about one-half inch thick1 three inches wide and six inches long4 ,put on top of the cake one pint of vanilla ice cream that has been frozen very hard1 cover with omelette soufflee preparation1 decorate in the same manner as above1 dust with powdered sugar1 and bake in a very hot oven for two minutes4 ,,march #i ,,breakfast ,orange marmalade ,boiled eggs ,dry toast ,ceylon tea ,,luncheon ,eggs ,maltaise ,calf's head1 a la ,francaise ,plain boiled potatoes ,brie cheese and crackers ,coffee ,,dinner ,cream of green corn ,matelote of fish ,leg of mutton1 ,bretonne ,field salad ,sand tart ,coffee ,eggs ,maltaise4 ,fill a croustade with puree of fresh mushrooms1 put a poached egg on top1 and cover with cream sauce4 ,calf's head1 a la ,francaise4 ,boil a calf's head1 with the tongue and brains1 and dish up on a china platter4 ,make a macedoine of vegetables as follows3 ,boil in salt water a carrot and a turnip1 and when cold cut up in small dices4 ,add one-half pound of cold cooked string beans cut in pieces about one-half inch long1 one-quarter pound of boiled peas1 and one-half can of flageolet beans4 ,put this macedoine in a salad bowl1 add one teaspoonful of salt1 one-half teaspoonful of fresh-ground black pepper1 a little parsley and chervil1 one-half cup of white wine vinegar1 and one and one-half cups of olive oil4 ,mix well and pour over the calf's head4 ,cream of green corn4 ,soak five pounds of green corn in cold water over night4 ,then put on fire in pot with one-half gallon of bouillon1 and cook until soft4 ,then strain through a fine sieve1 put back in pot1 add one quart of boiling cream1 and season with salt and a little ,cayenne pepper4 ,before serving add four ounces of sweet butter1 and stir well until melted4 ,white beans1 ,bretonne4 ,soak #c pounds of white beans in cold water over night4 ,put in a vessel with three quarts of water1 a ham bone1 a bouquet garni1 and a small handful of salt4 ,boil until soft1 then remove the ham bone and bouquet1 and drain off the water4 ,chop three large onions very fine1 put in casserole with three ounces of butter1 and simmer until cooked1 then add a teaspoonful of chopped garlic and heat through1 pour in a cupful of puree of tomatoes and some chopped parsley1 add the beans1 season well with fresh-ground black pepper1 and cook for ten minutes4 ,leg of mutton1 ,bretonne4 ,roast leg of mutton garnished with beans ,bretonne4 ,matelote of fish4 ,take the solid meat of any kind of fresh fish such as bass1 carp1 perch1 etc41 and cut about four pounds in slices two inches thick4 ,put in buttered pan1 season with salt and pepper1 add one pint of claret1 one cup of stock1 fish broth1 or water1 and a bouquet garni4 ,cover1 put over a slow fire and boil for about twenty minutes1 or until soft4 ,put the fish in a deep dish1 cover with matelote sauce1 and garnish with boiled ecrevisses4 ,to make the matelote sauce put three ounces of butter in a casserole and allow to become hot4 ,then add two spoonfuls of flour1 heat well1 and then pour in the strained broth from the fish1 boil for ten minutes1 add one spoonful of meat extract and one teaspoonful of essence of anchovies1 and strain4 ,peel one dozen very small white onions1 parboil then and fry in butter until soft4 ,add the onions and one can of ,french mushrooms to the sauce1 season well1 and boil4 ,sand tart 7,sable74 ,one pound of sugar1 one pound of flour1 the yolks of five eggs1 six ounces of butter1 and three tablespoonfuls of thick sour milk in which has been dissolved one pinch of soda4 ,mix to a hard dough and roll very thin4 ,beat the whites of two eggs and use to moisten the top of the rolled dough4 ,cut in the desired shape1 sprinkle with sugar mixed with a little powdered cinnamon and chopped almonds1 put on buttered pan and bake quick4 ,,march #aj ,,breakfast ,sliced bananas with cream ,broiled finnan haddie ,baked potatoes ,rolls ,coffee ,,luncheon ,eggs ,renaissance ,mutton chops1 ,signora ,fried egg plant ,romaine salad ,meringued peaches ,coffee ,,dinner ,mock turtle soup ,oysters1 ,victor ,croustades ,laguipierre ,roast capon1 au jus ,fresh asparagus1 ,hollandaise ,champs ,elysees potatoes ,escarole salad ,fancy ice cream ,assorted cakes ,coffee ,eggs ,renaissance4 ,put a little cream sauce in the bottom of a buttered cocotte dish1 add a raw egg1 season with salt and pepper1 then add a few sliced canned mushrooms and sliced truffles1 cover with cream sauce1 sprinkle with grated cheese1 put bits of butter on top1 and bake in oven4 ,mutton chops1 ,signora4 ,split open four mutton chops1 season with salt and pepper1 put three slices of truffle in each chop and fold together1 roll in flour1 then in beaten egg1 and finally in bread crumbs4 ,fry the chops for ten minutes in hot melted butter4 ,serve cream sauce to which has been added some chopped truffles4 ,meringued peaches4 7,peche meringuee47 ,cook one quarter pound of rice in one quart of milk for about one-half hour4 ,the rice should be stiff when done4 ,add one pony of cream1 one ounce of butter1 two ounces of sugar1 and mix well4 ,spread on a dish about one inch deep1 and place on top some halved preserved peaches1 or some fresh peaches cooked in syrup4 ,make a meringue paste with the whites of four eggs beaten stiff and a half pound of sugar4 ,cover the peaches with the meringue1 using a pastry bag with a fancy tube4 ,dust over with powdered sugar1 and bake in a rather cool oven until it becomes a little dry and brown4 ,oysters ,victor4 ,wash the heads of three fresh mushrooms1 dry them in a towel1 and chop very fine1 also chop very fine six walnuts and put in salad bowl with the mushrooms1 season with salt and pepper1 add three ounces of butter and a little chopped parsley1 and mix well together4 ,spread this paste on top of a dozen oysters on the half shell1 and bake in oven for about five minutes4 ,serve with halves of lemon4 ,croustades ,laguipierre4 ,use equal parts of chickens' livers1 saute in butter1 sliced sweetbreads saute1 boiled rooster combs1 sliced green olives1 sliced truffles1 and ,french mushrooms cut in two4 ,stir into hot ,madeira sauce1 season well1 and fill the croustades4 ,,march #aa ,,breakfast ,fresh strawberries with cream ,scrambled eggs with truffles ,crescents ,coffee ,,luncheon ,hors d'oeuvres varies ,potato omelet ,roquefort cheese and crackers ,hungarian beef goulash ,coffee ,,dinner ,consomme ,du ,barry ,queen olives ,fillet of sole1 ,turbigo ,veal kidney roast ,carrots in butter ,mashed potatoes ,chicory salad ,fried cream ,coffee ,scrambled eggs with truffles4 ,cut a truffle in small dices and put in sauce pan1 on the range1 with one ounce of butter4 ,when hot add six beaten eggs1 a little salt and pepper1 one spoonful of cream1 and then scramble in the usual manner4 ,dish up and lay six slices of heated truffles on top4 ,potato omelet4 ,cut a boiled potato in small dices4 ,put one ounce of butter in a frying pan with the potato1 and fry until brown1 then add six beaten eggs1 season with salt and pepper1 and cook into an omelet in the usual manner4 ,consomme ,du ,barry4 ,boil a cauliflower in salt water4 ,when done cut the tips of the flowers from the stems and add to boiling consomme4 ,fillet of sole1 ,turbigo4 ,cut the fillets from a sole1 and remove the skin4 ,spread with fish force meat1 7see fish dumplings71 fold in half1 place in buttered saute pan1 season with salt and pepper1 add one-half glass of white wine1 and boil4 ,when done remove the fish to a platter2 add to the gravy in the pan one cup of white wine sauce1 boil for ten minutes1 and strain4 ,cut the tail of a lobster in slices1 heat them and lay on top of fillets and cover with the sauce4 ,carrots in butter4 ,wash and peel three dozen small ,french carrots1 and boil in two quarts of salted water4 ,when done drain off the water1 add two ounces of sweet butter1 and simmer for two minutes4 ,sprinkle with a little chopped parsley4 ,fried cream4 ,one quart of milk1 one-half pound of sugar1 the yolks of eight eggs1 four ounces of flour1 and one-half of a vanilla bean4 ,boil the milk with the vanilla bean4 ,mix the sugar1 flour and the yolks of the eggs1 and then pour into the boiling milk4 ,continue cooking1 stirring all the time until stiff4 ,then pour into a flat pan in a layer about three-quarters of an inch thick1 allow to become cold1 and then cut into two inch squares4 ,roll in flour1 then in beaten egg1 and finally in cake1 macaroon1 or bread crumbs1 and fry in swimming lard until brown4 ,serve dusted with powdered sugar1 or with a lump of sugar covered with brandy1 and burning4 ,beef tongue1 ,parisian style4 ,wash a fresh beef tongue1 put in a pot1 cover with hot water1 add a cup of white wine vinegar1 two carrots1 two onions1 a bay leaf1 a few cloves1 a crushed garlic clove1 some thyme1 the green tops of a bunch of celery1 and some salt4 ,simmer slowly for three hours1 or until when pricked with a fork it has the consistency of jelly4 ,then peel and trim4 ,reduce the broth1 and make a brown gravy1 adding a glass of ,madeira wine4 ,in another pan boil a dozen or so small onions4 ,glace and simmer them in plenty of butter1 but do not brown1 add a can of mushroom heads and quarter of a pound of salt pork that has been boiled and diced1 and simmer again4 ,add two tablespoonfuls of minced parsley and a wine glass of sherry1 then mix with the brown ,madeira sauce4 ,put the whole tongue on a platter1 and pour the sauce over it4 ,,march #ab ,,breakfast ,stewed rhubarb ,boiled eggs ,rolls ,coffee ,,luncheon ,grapefruit with maraschino ,fried tomcods1 ,tartar ,broiled honeycomb tripe ,celery root1 field and beet salad ,lyonnaise potatoes ,cherry tart ,coffee ,,dinner ,potage ,lamballe ,radishes ,bass1 ,dijonaise ,roast chicken ,fonds d'artichauts1 ,feypell ,julienne potatoes ,sliced tomatoes1 ,french dressing ,vanilla ice cream ,cakes ,coffee ,bass1 ,dijonaise4 ,put four fillets of bass in a buttered pan1 season with salt and pepper1 sprinkle with two finely-chopped shallots1 add one-half cup of water1 cover1 and put in hot oven for fifteen minutes4 ,then place the fillets on a platter1 and reduce the broth until nearly dry1 add one spoonful of ,french mustard and two cups of cream sauce1 and boil for two minutes4 ,add some chopped chives1 and pour over the fish4 ,fonds d'artichauts1 ,feypell4 7,artichoke bottoms1 ,feypell74 ,remove the leaves1 and trim the bottoms of twelve boiled artichokes4 ,cut six of them into one-half inch squares4 ,prepare one cup of puree of fresh mushrooms and one-half cup of grated cheese4 ,put in a saute pan one ounce of fresh butter1 and when hot add the cut-up artichoke bottoms1 and season with salt and pepper4 ,fry until of a light golden yellow color1 then add the grated cheese1 mix well1 add the mushrooms puree1 and boil for a minute or two4 ,finally stir in the yolk of an egg1 mixing quickly1 and a little chopped parsley4 ,cover thickly the six whole artichoke bottoms with this filling1 place on a buttered dish or pan1 lay a thin slice of raw bacon about an inch and a half long on top of each1 and put in the oven and bake4 ,serve as a vegetable course with ,madeira or tomato sauce1 or as a garnish1 plain4 ,canape ,st4 ,francis4 ,trim small pieces of toast1 and cut in fancy shapes1 or circular4 ,spread with caviar4 ,place a slice of tomato on top and over this strips of caviar4 ,place on lettuce leaves that have been dressed with ,french dressing mixed with finely-chopped herbs4 ,potatoes ,ritz4 ,allow one large potato for each individual4 ,peel1 and cut into half-inch dices4 ,boil in salt water for ten minutes1 drain1 and brown with butter4 ,when done the potatoes should be in small free pieces1 and browned on all sides4 ,,march #ac ,,breakfast ,grapefruit marmalade ,buckwheat cakes ,breakfast sausages ,maple syrup ,rolls ,coffee ,,luncheon ,eggs gastronome ,calf's brains au beurre noir ,persillade potatoes ,hearts of lettuce1 ,french dressing ,french pastry ,coffee ,,dinner ,toke ,point ,oysters1 mignonette ,potage ,mongol ,ripe ,california olives ,fillet of sole1 ,villeroi ,roast loin of lamb1 mint sauce ,asparagus ,polonaise ,potato salad ,savarin aux fruits ,coffee ,,supper ,yorkshire buck ,coffee ,eggs gastronome4 ,boil six eggs until hard1 remove the shells1 and cut in two lengthwise4 ,chop up the yolks and put in a bowl4 ,chop very fine one can of ,french mushrooms1 and add to the yolks1 season with salt and pepper1 add the raw yolk of one egg1 one-half cup of fresh bread crumbs and a little chopped parsley1 and mix well4 ,fill the hard-boiled whites with this filling1 put on a platter1 cover with brown gravy and bake in oven4 ,calf's brains au beurre noir4 ,put two calf's brains in cold water and leave for one hour2 then remove the reddish-black outside skin with the fingers1 and put again in fresh cold water so the blood will run out1 and the brains remain white after being cooked4 ,now put in a casserole two quarts of water1 a heaping spoonful of salt1 one-half glass of vinegar1 two onions1 one-half of a carrot1 and a bouquet garni4 ,boil for five minutes1 and then add the brains and boil for two minutes1 then let it stand in the hot broth for about one-half hour4 ,then remove the brains1 cut in two lengthwise and lay on a platter1 sprinkle with salt and fresh-ground black pepper1 one spoonful of ,french capers1 and a little chopped parsley1 chives and chervil4 ,put in a frying pan three ounces of sweet butter and cook until very dark brown1 nearly black2 and pour over the brains4 ,then put in the same pan one-third of a cup of vinegar1 let it become hot1 and pour over the brains also4 ,potatoes persillade4 ,cut two dozen potatoes to the shape of a small egg4 ,put in a pot1 cover with cold water1 add a spoonful of salt1 and boil slowly so they will not break4 ,when they are nearly soft drain off the water1 add one ounce of butter1 cover1 and simmer until the butter is melted4 ,then sprinkle with chopped parsley4 ,fillet of sole1 ,villeroi4 ,put the fillets of a large sole in a buttered pan1 add some salt and a glass of milk1 bring to a boil1 and then set on the side of the stove for ten minutes2 then remove the fish to a platter4 ,mix in a cup one spoonful of flour and one spoonful of butter2 add this to the broth in the pan from which the fish has been removed1 and boil for five minutes2 then add one cup of cream1 and two ounces of sweet butter and whip well until melted1 season with salt and pepper1 and strain over the fish4 ,asparagus ,polonaise4 ,put four pounds of boiled fresh asparagus1 7for four persons71 on a platter4 ,in a frying pan put three ounces of fresh butter1 and one-half cup of fresh bread crumbs1 and fry until the crumbs are golden yellow4 ,then pour over the tips of the asparagus1 sprinkle with a little pepper and chopped parsley4 ,a hard-boiled egg chopped fine1 may be added if desired4 ,boiled fresh asparagus4 ,fresh asparagus should be peeled very thin with a sharp knife1 and well washed4 ,if to be served hot1 put in boiling salt water over a hot fire about twenty minutes before serving4 ,they should not be cooked in advance4 ,if to be served cold1 as soon as the asparagus is done pour a glass of cold water over them so they will not continue cooking and become too soft4 ,allow to cool in the broth1 and before serving lay on a towel or napkin to allow the water to drip off4 ,,march #ad ,,breakfast ,baked beans1 ,boston style ,brown bread ,buttermilk ,coffee ,,luncheon ,omelet with oysters ,veal chops1 saute in butter ,puree of salad ,camembert cheese1 crackers ,coffee ,,dinner ,little ,neck clams ,chicken okra soup ,salted almonds ,aiguillettes of bass1 ,massena ,vol au vent ,toulouse ,roast capon1 giblet sauce ,stewed asparagus ,chateau potatoes ,endives salad ,parfait ,napolitain ,assorted cakes ,coffee ,puree of salad4 7,vegetable74 ,boil in salted water1 lettuce or any other kind of green salad4 ,when done drain off the water and press through a fine colander4 ,add butter and a little cream4 ,aiguillettes of bass1 ,massena4 ,put four fillets of bass in a buttered pan1 season with salt and pepper2 add one-half glass of white wine and one-half glass of stock1 bouillon1 fish broth or water1 cover with buttered paper1 and put in oven to bake4 ,when done place the aiguillettes on a platter and cover with the following sauce3 ,heat one and one-half ounces of butter in a sauce pan1 add one spoonful of flour and allow to become brown1 add the fish broth left from cooking the bass1 one spoonful of meat extract1 and one-half spoonful of ,worcestershire sauce4 ,boil for ten minutes1 then add one-half teaspoonful of essence of anchovies1 and strain through cheese cloth4 ,boil one dozen clams and cut in two2 cut half of the tail of a lobster in small squares1 and six heads of mushrooms cut in two4 ,put all of this in the strained sauce1 and season well4 ,giblet sauce4 ,clean the giblets of chickens1 turkeys1 or other fowl1 boil in salt water1 and chop4 ,put in casserole two chopped onions1 and two ounces of butter1 and simmer for ten minutes1 or until soft and yellow4 ,then add one tablespoonful of flour1 and simmer again until brown4 ,add the gravy from a roast1 the chopped giblets and a little of the water the giblets were boiled in4 ,cook for half an hour1 season with salt and pepper and chopped parsley4 ,a little sherry wine may be added before serving1 if desired4 ,stewed asparagus4 ,cut up some asparagus tips and cook in a casserole in salt water until soft4 ,mix a spoonful of flour and one ounce of butter and add to the asparagus1 with some of the water used for boiling4 ,use only enough water to cover the asparagus4 ,sprinkle with chopped parsley and pepper1 and serve in a deep dish4 ,white bean soup4 ,soak a quart of beans over night4 ,put in a vessel with four quarts of water1 or a mild soup stock4 ,add a half pound of lean bacon1 and a shinbone1 if desired4 ,start to boil rapidly1 then remove to back of stove and cook for several hours until the beans drop to pieces4 ,skim from time to time4 ,meanwhile chop very fine an onion1 a carrot and a stalk of celery1 and simmer in butter until they take on a slightly brown color4 ,add a spoonful of flour1 a potato cut in small dices1 and the water from the beans4 ,strain the beans1 and to the puree add the cooked vegetables2 cut the bacon in small pieces1 and cook all together for twenty minutes4 ,season with salt1 pepper and chopped parsley4 ,,march #ae ,,breakfast ,bananas with cream ,scrambled eggs with asparagus tips ,toast ,coffee ,,luncheon ,crab salad ,consomme in cups ,cheese straws ,fried whitebait1 remoulade ,lamb chops ,saute potatoes ,escarole and chicory salad ,roquefort cheese1 crackers ,coffee ,,dinner ,pot au feu ,loin of pork1 baker's oven style ,mashed turnips ,celery root and field salad ,fancy ice cream ,assorted cakes ,coffee ,fried whitebait4 ,wash the whitebait well and dry on a towel or napkin4 ,roll in milk1 then in flour1 and fry in very hot swimming lard1 just enough to make them crisp4 ,lay them on a napkin1 sprinkle with salt1 and garnish with fried parsley and quartered lemons4 ,serve brown bread and butter sandwiches and sauce ,tartar or remoulade4 ,pot au feu4 ,put in a pot one brisket of beef2 or five pounds of short ribs of beef2 two gallons of cold water1 and a handful of salt4 ,bring slowly to a boil and skim well1 so the broth will remain clear4 ,when the boiling point is reached add two whole carrots1 two turnips1 three stalks of leeks1 one stalk of celery1 a bouquet garni1 one small head of ,savoy cabbage1 and two large onions1 all well washed4 ,bring to the boiling point again1 cover1 and put on the side of the stove where it will simmer slowly4 ,the vegetables will be done before the meat1 so when they are cooked remove them and throw out the bouquet garni4 ,let the beef cook until very soft4 ,cut the vegetables1 with the exception of the onions1 in thin slices2 and when the beef is done strain the broth over the vegetables4 ,give it another boil1 season well1 add some chopped chervil1 and serve with toasted bread crusts1 separate4 ,the boiled beef may be served as an extra course1 usually after the soup1 if no fish is served4 ,loin of pork1 baker's oven style4 ,for a large family1 take eight pounds of pork ribs1 season with salt and pepper1 rub with a piece of garlic thoroughly1 and put into a stoneware pot4 ,cut six large potatoes in strips lengthwise and one inch square1 slice three onions and add1 with three pints of water1 a bay leaf and two cloves1 to the meat4 ,your baker will bake it for you in a brick oven1 and it will be a dish quite different from the usual roasted pork4 ,if necessary1 put it in your own oven1 baking for not less than four hours with a slow1 even fire4 ,however1 it is preferable to have it baked in a brick oven4 ,fried chicken1 ,vienna style4 ,cut a chicken in six pieces2 two legs1 two wings1 and two pieces of breast4 ,season with salt and pepper1 roll in flour1 then in beaten eggs1 and finally in fresh bread crumbs4 ,put in a saute pan in two spoonfuls of hot butter1 and fry4 ,when done dish up on a platter1 garnish with corn fritters1 and serve sauce supreme separate4 ,peas1 farmer style4 ,shell enough peas to make two cupsful4 ,take twelve firm large asparagus tips1 an onion1 a firm head of lettuce cut fine1 six small ,french carrots cut in two1 three ounces of butter1 a pinch of salt and one of sugar4 ,add enough water to cover1 and simmer slowly until all the vegetables are thoroughly done4 ,,march #af ,,breakfast ,grapefruit ,fried eggs ,dry toast ,english breakfast tea ,,luncheon ,sardines1 vinaigrette ,paprika schnitzel with spaetzel ,german apple cake ,coffee ,,dinner ,blue ,point oysters on half shell ,puree paysanne ,pompano saute1 meuniere ,tame duckling1 apple sauce ,young beets in butter ,sweet potatoes saute ,waldorf salad ,lemon pie ,coffee ,sardines1 vinaigrette4 ,remove the skins from a can of sardines1 and arrange on a platter1 on a lettuce leaf4 ,sprinkle with salt and fresh-ground black pepper1 pour a spoonful of vinaigre and one of olive oil over them1 and sprinkle with chopped parsley4 ,garnish with a lemon cut in half1 two hard-boiled eggs cut in two1 some chopped onion on a small leaf of lettuce1 and another small leaf filled with small ,french capers4 ,puree paysanne4 7,soup74 ,slice a carrot1 an onion1 a turnip1 one-half of a stalk of celery1 two stalks of leeks1 three leaves of cabbage1 one-half pound of squash or other fresh vegetable such as asparagus or tomatoes4 ,put them in a vessel with one-half pound of fresh peas1 and one-quarter pound of fresh ,lima beans4 ,cover with two quarts of bouillon and cook until soft4 ,strain through a fine colander1 put back in the vessel1 bring to a boil1 season with salt and pepper1 add two ounces of butter and mix well4 ,young beets in butter4 ,cut some young boiled beets in thin slices1 put in saute pan with butter1 season with salt and pepper1 and simmer for a few minutes4 ,fillet of sole1 ,villeroi4 ,put the fillets of a large sole in a buttered pan1 add some salt and a glass of milk1 and bring to a boil1 then set on side of stove for ten minutes4 ,then remove the fillets to a platter4 ,mix in a cup one spoonful of flour and one spoonful of butter1 and add this to the milk broth in the pan1 which has been kept boiling1 and cook for five minutes4 ,then add one cup of cream and two ounces of sweet butter1 whip well until melted1 season with salt and pepper1 and strain over the fish4 ,sponge cake4 ,one-half pound of sugar1 six yolks of egg and six whole eggs1 one-half pound of flour1 and flavoring4 ,beat the eggs and yolks and sugar over a slow fire until blood warm4 ,then remove and continue beating until cold and very light and spongy4 ,then add the flour and vanilla1 or other flavoring1 and mix lightly4 ,put into paper-lined moulds or pan1 and bake in medium hot oven4 ,serve with powdered sugar dusted on top1 or frosted4 ,caroline cake4 7,chocolate or coffee74 ,make a dough as for cream puffs1 and dress on a pan in drops about quarter the size as for regular cream puffs4 ,bake in a moderate oven2 when done make a hole in the bottom of each with a pointed stick1 and fill with pastry cream1 or sweetened whipped cream4 ,place on a wire grill about one-quarter inch apart1 and glace with chocolate or coffee icing4 ,let the icing dry1 and serve in paper cases4 ,,march #ag ,,breakfast ,fresh strawberries with cream ,boiled eggs ,dry toast ,chocolate with whipped cream ,,luncheon ,eggs ,princesse ,chicken saute1 ,hongroise ,mashed potatoes ,lettuce salad ,brie cheese and crackers ,coffee ,,dinner ,little ,neck clams ,consomme ,camino ,fillet of bass1 ,menton ,roast leg of lamb ,string beans ,chateau potatoes ,chiffonnade salad ,fancy ice cream ,assorted cakes ,coffee ,eggs ,princesse4 ,put some puree of fresh mushrooms in the bottom of small croustades1 lay a poached egg on top1 and cover with sauce ,perigueux4 ,chicken saute1 ,hongroise4 ,joint a chicken and put in a saute pan with two ounces of butter1 season with salt and a little paprika1 simmer for five minutes2 then add a sliced onion and simmer slowly for ten minutes with the cover over the pan4 ,then add a cup of cream and cook for four minutes1 and add one-half cup of cream sauce4 ,remove the chicken to a platter1 pour the sauce over it1 and garnish both ends of the platter with macedoine of vegetables4 ,macedoine of vegetables4 ,macedoine is a mixture of vegetables1 and may be obtained in cans1 but is easily made at home4 ,if the canned sort is used drain off the juice1 put in casserole in cold water1 bring to a boil1 and then drain off the water1 season with salt and pepper1 and simmer for a minute or so4 ,to make macedoine1 use equal parts of carrots1 turnips1 string beans1 cut in squares about one-quarter inch in diameter1 and peas and flageolet beans4 ,boil each separately in salt water1 and mix afterwards1 season with salt and pepper and one ounce of butter1 and simmer as above4 ,flageolet beans come in cans1 or dry like dry peas4 ,they may be omitted if desired4 ,consomme ,camino4 ,boil one-quarter of a pound of macaroni in salt water2 when soft1 drain1 and cool in cold water4 ,then cut in small pieces about one-half inch in length1 and serve in a quart of consomme4 ,serve grated cheese separate4 ,fillet of bass1 ,menton4 ,cut four fillets of bass2 and prepare some fish dumpling mixture4 ,spread some of the mixture over the fillets1 and fold in half1 place in buttered saute pan1 add a little salt and one-half glass of white wine1 cover with buttered paper1 and place in oven for fifteen minutes4 ,dish up on a platter and cover with white wine sauce4 ,beans1 ,normandy4 ,soak two pounds beans over night1 then put to boil with three pints of water1 sliced carrot1 a yellow turnip1 an onion1 and a bouquet garni1 season with salt1 and cook for an hour4 ,put two big spoonfuls of butter and a spoonful of flour in a pan1 and make a creamy sauce by adding the water from the beans4 ,now fill a baking dish2 first a layer of sliced potatoes mixed with minced onions1 then the semi-cooked beans1 then potatoes1 and so on until filled4 ,then add half a glass of white vinegar and bake until the potatoes are done1 by which time the beans will be done also4 ,,march #ah ,,breakfast ,baked apple with cream ,fried hominy ,bar le ,duc jelly ,rolls ,coffee ,,luncheon ,oranges en supreme ,clam broth in cup ,fillet of sole1 ,orly ,tripe and oysters in cream ,baked potatoes ,diplomate pudding ,coffee ,,dinner ,cream of celery ,pompano1 ,cafe ,anglaise ,chicken saute1 ,portugaise ,fresh asparagus1 ,hollandaise ,julienne potatoes ,romaine salad ,sponge cake ,compote of mixed fruits ,coffee ,orange en supreme4 ,slice six oranges1 put in bowl with three spoonfuls of powdered sugar and two ponys of ,curacao1 let stand for thirty minutes1 and serve in supreme glasses4 ,fillet of sole1 ,orly4 ,roll four fillets of sole in the form of cigars1 put in flour1 then in beaten eggs1 and finally in bread crumbs1 and fry in hot swimming lard4 ,when done lay on napkin1 garnish with quartered lemon and fried parsley1 and serve tomato sauce separate4 ,diplomate pudding4 ,take sponge1 or any kind of left over cake and cut in small pieces1 using enough to fill a pudding mould4 ,add about a teaspoonful of chopped candied fruit to each person4 ,make a custard with one quart of milk1 six eggs and a half pound of sugar2 pour over the cake in the mould1 and bake4 ,serve with brandy sauce with some chopped candied fruit in it4 ,pompano1 ,cafe ,anglaise4 ,put four small whole pompano and four fillets of pompano in a buttered saute pan1 and season with salt and pepper4 ,put in another vessel one dozen clams and one dozen oysters1 with their own juice1 and bring to a boil4 ,then strain the broth over the pompano and boil until done4 ,remove the fish to platter1 reduce the broth1 then add one cup of cream sauce and one cup of white wine sauce1 and strain4 ,put the oysters and clams and one dozen ecrevisse tails in the sauce and pour over the fish4 ,the sauce should be well seasoned4 ,garnish with small fried fillets of sole4 ,small fried fillets of sole4 ,cut fillets of sole into small strips about one-quarter inch thick and two inches long1 roll in milk and then in flour1 and fry in hot swimming lard4 ,when crisp take out of the fat and sprinkle with salt4 ,serve with ,tartar sauce as fried fillet of sole1 or use as a garnish for fish4 ,chicken saute1 ,portugaise4 ,joint a chicken and season with salt and pepper4 ,put in saute pan one spoonful of olive oil and one of butter1 heat1 add the chicken1 and saute until golden yellow2 then add three finely chopped shallots and simmer for a minute2 add one can of ,french1 or one-half pound of fresh mushrooms saute in butter2 two peeled and quartered tomatoes1 or the same amount of canned ones1 using the pulp only1 and simmer for five minutes4 ,add one cup of tomato sauce1 and simmer again for five minutes4 ,put the chicken on a platter1 pour the sauce with its garnishing on top1 and sprinkle with chopped parsley4 ,a little chopped garlic may be added at the same time as the chopped shallots1 if desired4 ,,march #ai ,,breakfast ,preserved figs with cream ,scrambled eggs with parsley ,puff paste crescents ,oolong tea ,,luncheon ,eggs ,du ,barry ,boiled ham1 ,leonard ,stewed tomatoes1 ,brazilian ,mashed potatoes ,roquefort cheese1 crackers ,coffee ,,dinner ,velvet soup ,ripe ,california olives ,skatefish au beurre noir ,baked chicken with rice ,chiffonnade salad ,bavarois a la vanille ,assorted cakes ,coffee ,baked chicken with rice4 ,put in a saucepan a fat hen with all of its fat1 cover with hot water1 season with salt1 and when it comes to a boil1 skim off the foam but leave the fat4 ,add a soup bouquet with the addition of some spices and a bay leaf4 ,when the hen is half done1 which will be in about an hour1 remove the bouquet1 and add a cup of washed rice4 ,boil until the rice is nearly done1 by which time it has absorbed most of the broth2 then put into a porcelain baking dish and bake until brown4 ,eggs ,du ,barry4 ,line an egg cocotte with a forcemeat made of truffles and beef tongue1 drop an egg into this1 set the dish in hot water and cook in the oven for from five to ten minutes4 ,when done cover with hot puree of cauliflower4 ,puree of cauliflower4 ,boil a head of cauliflower in salted water4 ,when soft drain off the water and press the cauliflower through a fine colander4 ,season with salt and pepper1 and add a spoonful of cream sauce4 ,forcemeat of truffles and tongue4 ,put through a fine sieve two slices of beef tongue1 then add a truffle chopped fine1 the yolk of one egg1 and a little pepper4 ,boiled ham1 a la ,leonard4 ,soak a smoked ham in cold water for twelve hours1 after having cut off the handle bone and shortening the hip bone4 ,set on the fire and bring to the boiling point very gradually1 then drain off the water1 and replace with water of tepid warmth4 ,add four or five carrots1 two bay leaves1 a small bunch of thyme1 sage and basil and a bunch of celery tops1 all tied in a bunch4 ,season with mace1 cloves and pepper berries1 let it come to bubbling heat1 and then set on back of stove1 where it may simmer at an even temperature4 ,when done2 allowing about a quarter of an hour for each pound of meat2 peel1 and serve with a sauce made of some clear soup stock1 ,madeira sauce1 three spoonfuls of molasses and a spoonful of ,french mustard4 ,the ham should be basted frequently while cooking4 ,velvet soup4 ,mince fine the red part of a few carrots1 stew them with butter1 salt1 sugar and a little broth4 ,when done strain through a sieve4 ,put a quart of clear broth on to boil1 mix in four tablespoonfuls of tapioca1 let it stand for twenty-five minutes on the side of the fire1 skimming well4 ,at the last minute before serving add the carrot puree1 season1 boil up once or twice more1 and serve in a tureen4 ,tomato stew1 ,brazilian4 ,dice a piece of white bread and simmer with two ounces of butter1 slightly browning it4 ,add four peeled tomatoes and a can of ,lima beans with the water drained off1 and season4 ,then add a half cup of chicken broth or well-flavored stock1 and simmer for twenty minutes4 ,,march #bj ,,breakfast ,strawberries with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,raisin cocktail ,consomme in cups ,broiled shad roe with bacon ,cold roast beef ,cole slaw ,french pastry ,coffee ,,dinner ,puree ,celestine ,radishes ,paupiettes of bass ,mutton chops1 ,milanaise ,peas1 farmer style ,homemade apple pudding ,coffee ,broiled shad roe with bacon4 ,season four shad roes with salt and pepper1 lay in oil1 and broil4 ,when done place on platter and cover with maitre d'hotel sauce4 ,lay eight crisp-broiled slices of bacon on top of the roe1 and garnish with quartered lemon and parsley4 ,puree ,celestine4 ,same as puree of potatoes4 ,puree of potatoes4 ,peel four well-washed white potatoes1 and cut in pieces4 ,put in a vessel with one quart of stock and two cut-up stalks of leeks1 and boil until done4 ,then strain through a fine sieve1 put back in vessel1 season with salt and pepper1 add two ounces of butter1 and stir well until the butter is melted4 ,paupiettes of bass4 ,cut four fillets of bass about one-quarter of an inch thick1 two inches wide and six inches long4 ,lay them flat on the table and spread with a thin layer of fish dumpling preparation4 ,roll them up and place standing in a buttered saute pan1 season with salt and white pepper1 add one-half glass of white wine and one-half cup of stock or hot water1 cover with buttered paper1 and put in oven for fifteen minutes4 ,then remove the fish to a platter1 reduce the broth until nearly dry1 add one pint of white wine sauce1 strain1 and pour over the fish4 ,decorate the tops with chopped hard-boiled eggs1 chopped parsley1 and lobster corals chopped very fine4 ,lobster corals4 ,in lobsters may be found a solid red substance which is known as lobster corals4 ,remove the corals from a boiled lobster1 put on a covered plate and dry on the stove until very hard4 ,chop fine1 and use for decorating fish1 salads1 etc4 ,it will keep a long time in a dry place4 ,raisin cocktail4 ,soak seedless raisins in sherry wine for fifteen minutes1 then put a heaping spoonful in each cocktail glass4 ,make a sauce of tomato ketchup1 tobasco sauce1 celery seed1 and the juice of two lemons2 allowing the latter to a half pint of ketchup4 ,add a few chopped almonds1 fill the glasses and chill1 or serve with ice around the glasses4 ,homemade apple pudding4 ,fry four sliced apples in a little butter and a pinch of powdered cinnamon4 ,cut half of a five cent loaf of milk bread into small squares1 mix with the apple and put in a pudding mould4 ,mix half a pound of sugar with four eggs and one quart of milk1 strain1 and pour into the mould4 ,allow to soak for a half hour1 and bake in a moderate oven4 ,maraschino sauce for iced pudding4 ,one-half pint of cream1 one pony of maraschino1 one-quarter of a pound of sugar4 ,beat all together until a little thick1 and serve very cold4 ,,march #ba ,,breakfast ,oatmeal and cream ,broiled kippered herring ,baked potatoes ,rolls ,coffee ,,luncheon ,canape ,st4 ,francis ,eggs1 ,careme ,hot buckwurst with potato salad ,limburger cheese and crackers ,coffee ,,dinner ,potage ,eliza ,terrapin1 ,maryland ,beef tongue1 ,parisian style ,potatoes ,ritz ,beans1 ,normandy ,hearts of lettuce ,savarin au kirsch ,coffee ,broiled kippered herring4 ,kippered herring may be obtained in cans4 ,dip in oil and broil very lightly1 cover with maitre d'hotel sauce1 and garnish with lemon and parsley4 ,eggs1 ,careme4 ,butter a shirred egg dish1 crack two eggs into it1 and season with salt and pepper4 ,slice a truffle and a few canned mushrooms1 mix with a little cream sauce1 and pour over the eggs4 ,bake in oven4 ,hot buckwurst4 ,secure the buckwurst from your butcher1 lay them in boiling water for ten minutes1 but do not let the water boil after they have been put in it4 ,potage ,eliza4 ,same as potage sante4 ,how to boil terrapin4 ,put two live terrapin into boiling water and leave for two minutes4 ,then remove the outer skin from the feet1 neck and head1 with a towel4 ,put the terrapin in a kettle with two quarts of cold water1 an onion1 a carrot1 a bay leaf1 and one clove1 and boil until the feet are soft4 ,the time required depends upon the age of the terrapin1 some being cooked in fifteen minutes1 and others requiring two or three hours4 ,when done open the shell1 take out all the meat1 and the liver1 removing the gall from the latter with scissors4 ,remove the tail and claws and head4 ,cut up the legs in inch-long pieces1 or at the joints1 as preferred4 ,reduce the broth by boiling down to about a cupful1 and put in a jar with the meat1 and add a whiskey glass of sherry wine4 ,the terrapin is then ready to prepare in any style desired4 ,terrapin1 ,maryland4 ,put one cup of terrapin1 prepared as above1 in a flat pan1 add a little grated nutmeg1 salt and pepper1 and half a glass of dry sherry4 ,boil until half reduced1 then add a cup of thick cream1 boil1 and thicken with the yolks of two eggs1 a quarter of a cup of thick cream and an ounce of butter beaten together4 ,heat1 but do not boil4 ,serve in chafing dish1 with dry sherry1 and toast on the side4 ,terrapin1 ,jockey club4 ,same as ,terrapin1 ,maryland4 ,before serving add two ponies of ,cognac and six slices of truffles4 ,terrapin1 ,baltimore4 ,one cup of the prepared terrapin without the liver4 ,put in saucepan with salt1 pepper1 nutmeg1 celery salt1 and a glass of dry sherry4 ,boil for five minutes4 ,mash the liver in a salad bowl1 add the yolks of two raw eggs1 one ounce of sweet butter1 and strain through a fine sieve4 ,add a cup of brown sauce to the simmering terrapin1 then add the liver prepared as above1 pouring in gradually4 ,heat barely enough to thicken4 ,before serving add half a glass of dry sherry4 ,,march #bb ,,breakfast ,fresh raspberries with cream ,scrambled eggs with smoked beef ,rolls ,coffee ,,luncheon ,grapefruit en supreme ,crab meat1 ,monza ,loin of pork1 baker's oven style ,field salad ,prune souffle ,coffee ,,dinner ,little ,neck clams ,white bean soup ,salt codfish1 ,nova ,scotia ,fried chicken1 ,vienna style ,corn fritters ,mashed potatoes ,romaine salad ,diplomate pudding1 glace ,coffee ,crab in chafing dish4 ,mince a shallot onion and brown slightly with two spoonfuls of butter4 ,add a spoonful of flour1 mixing well1 then add a half pint of sweet milk1 and stir to a smooth cream4 ,add the meat of a ,california crab 7or six eastern crabs7 and a tablespoonful of sherry4 ,place toast1 cut in fancy shapes1 on a deep platter1 and cover with the crab4 ,this is a favorite way of preparing crab4 ,crab meat au gratin4 ,shred the meat of one crab1 mix with a cup of cream sauce and a little paprika1 or ,cayenne2 or if this is too strong use white pepper4 ,fill individual baking dishes1 and sprinkle the top liberally with grated ,parmesan cheese4 ,bake in an oven until the top is an even brown4 ,crab meat1 ,gourmet4 ,put a quarter of a pound of picked shrimps in a saucepan1 add one ounce of butter and one-half whiskey-glassful of dry sherry wine4 ,simmer for five minutes1 then add the meat of one crab1 prepared ,monza4 ,crab meat1 ,suzette4 ,bake four good-sized potatoes1 and cut off one side like the cover of a box4 ,scoop the insides out with a spoon1 and fill with the meat of one crab prepared in cream4 ,sprinkle some grated ,parmesan or ,swiss cheese on top1 and bake in oven until nice and brown4 ,serve on napkins1 garnished with parsley in branches and quartered lemons4 ,oysters or crab1 a la ,poulette4 ,if for oysters1 boil them in their own liquid for about five minutes4 ,if the small ,california oysters are used boil for half that time4 ,into this liquid of1 say1 a pint of oysters1 stir a heaping teaspoonful of corn starch mixed with a half pint of white wine4 ,then beat the yolks of two eggs with half a cup of cream1 and stir slowly into the above1 add two large spoonfuls of butter1 and keep on the stove but do not let it boil4 ,finally squeeze in the juice of half a small lemon4 ,if crab is used1 cut the meat in small pieces1 and make the sauce in the same manner1 but instead of beginning with the juice of oysters for the foundation of the sauce1 begin with a cup and a half of cream and water in equal proportions1 thicken with corn starch1 then add the yolks of eggs1 etc41 as above4 ,the oysters or the crab meat should be added last4 ,crab meat1 a la ,louise4 ,have the crab meat thoroughly chilled1 and allow one crab to three or four people1 according to the size of the fish4 ,use small fancy fish plates1 or salad plates4 ,lay on each plate some slices of the white hearts of firm heads of lettuce4 ,lay on top some canned ,spanish pimentos1 using the brilliant red variety1 which is sweet4 ,on top of this place the crab meat1 taking care not to break it too small4 ,over all pour ,french dressing made with tarragon vinegar1 well-seasoned with freshly-ground black pepper4 ,,march #bc ,,breakfast ,hominy and cream ,ham and eggs ,rolls ,coffee ,,luncheon ,sardines with lemon ,clam broth in cups ,sand dabs1 meuniere ,plain boiled potatoes ,asparagus1 vinaigrette ,edam cheese and crackers ,coffee ,,dinner ,potage ,coquelin ,radishes and olives ,broiled pompano1 ,havanaise ,leg of mutton1 ,clamart ,rissolees potatoes ,lettuce and tomato salad ,fancy ice cream ,assorted cakes ,coffee ,,supper ,eggs ,pocahontas ,eggs ,pocahontas4 ,fry six strips of bacon1 and two dozen ,california1 or one dozen ,blue ,point1 oysters4 ,scramble ten eggs and mix with the above4 ,season well4 ,potage ,coquelin4 ,garnish puree of pea soup with chicken and leeks cut ,julienne style1 and boiled in broth4 ,broiled pompano1 ,havanaise4 ,serve broiled pompano with a ,colbert sauce1 to which has been added two red peppers 7pimentos71 cut ,julienne style4 ,pour the sauce over the fish1 or serve separate1 as desired4 ,leg of mutton1 ,clamart4 ,roast leg of mutton garnished with puree of peas4 ,serve brown gravy4 ,lettuce and tomato salad4 ,put the leaves of a head of lettuce in a salad bowl4 ,in the center place four peeled and sliced1 or quartered1 tomatoes4 ,pour one-half cup of ,french dressing or mayonnaise over the tomatoes4 ,crab meat1 ,belle ,helene4 ,put six whole tomatoes in hot water for fifteen seconds1 then cool immediately1 and remove the skins4 ,cut a hole in the tops the size of a quarter of a dollar1 scoop out the insides1 season the inside of the shells with salt and pepper1 fill with crab meat ,monza1 and bake in oven for ten minutes4 ,serve on platters1 garnished with parsley and quartered lemons4 ,prune souffle4 ,wash a cupful of prunes thoroughly1 and soak them over night4 ,boil them in the water in which they were soaked1 flavoring with half of a vanilla bean1 and sweetened with a cupful of sugar4 ,when done pour off and save the juice4 ,strain the pulp through a colander or wire sieve1 making a good firm puree1 and about a cupful in quantity4 ,whip the whites of six eggs until dry1 then whip in the prune pulp1 and bake in the same manner as an omelette souffle4 ,bake on a platter1 formed into a symmetrical mound2 or in a buttered pudding mould4 ,serve hot or cold1 with a sauce made of the flavored juice in which the prunes were cooked1 or it may be served with whipped cream4 ,other fruit may be prepared in the same manner1 if desired4 ,salt codfish1 ,nova ,scotia4 ,soak two pounds of salt codfish in cold water for six hours4 ,then put in casserole in one pint of water1 boil for ten minutes1 drain1 add one pint of ,creole sauce1 boil slowly for five minutes1 and serve hot with fresh-boiled rice4 ,,march #bd ,,breakfast ,stewed prunes ,boiled eggs ,buttered toast ,english breakfast tea ,,luncheon ,crab cocktail1 ,victor ,broiled shad roe1 ravigote ,tripe saute1 ,lyonnaise ,chateau potatoes ,escarole salad ,caroline cake ,coffee ,,dinner ,clam chowder1 ,boston style ,fillet of sole1 under glass ,roast chicken ,julienne potatoes ,asparagus1 ,hollandaise ,baked ,alaska ,coffee ,broiled shad roe1 ravigote4 ,broil the roe1 place on a platter1 and cover with a sauce made by mixing one-half cup of maitre d'hotel sauce with two chopped vinegar pickles and one teaspoonful of ,french mustard4 ,fillet of sole under glass4 ,cut the fillets into pieces two inches square4 ,into a buttered shirred egg dish put a piece of toast2 on top of this place the fish1 season with salt and pepper1 put three fresh mushroom heads on each portion of fish1 add a piece of butter about the size of an egg1 and over all squeeze the juice of half a lemon1 and sprinkle with finely-chopped parsley4 ,cover with a glass cover1 such as used for mushrooms1 put in a moderate oven and cook for twenty minutes2 being careful that the oven is not hot enough to burn the toast4 ,then take from the oven1 pour veloute sauce and a spoonful of white wine over each portion1 and return1 to cook for another five minutes4 ,any other fish may be substituted for sole1 if desired4 ,clam chowder1 ,boston style4 ,put fifty clams1 with their liquid1 into a saucepan and boil for three minutes4 ,then set the clams aside1 strain the broth and return to the fire4 ,chop fine1 a medium-sized onion1 and cut into dice four slices of salt pork4 ,put a piece of butter into a pan1 and fry the pork and onion until light brown in color2 stir in two tablespoonfuls of flour and cook thoroughly1 add the clam juice1 a half pint of rich soup stock1 and the same amount of cream1 a couple of diced potatoes1 and a bit of thyme if the flavor is liked4 ,cook for about ten minutes4 ,chop the clams1 and add last of all1 as they do not require much cooking4 ,just before serving add a few hard crackers broken into bits4 ,crab cocktail1 ,victor4 ,place a boiled crab on ice and chill thoroughly1 then remove the meat1 taking care not to break the pieces more than necessary4 ,make a sauce with three-quarters of a cup of tomato ketchup1 a teaspoonful of ,worcestershire sauce1 two tablespoonfuls of tarragon vinegar1 and a good pinch of freshly-ground pepper4 ,mix with the crab meat1 fill the cocktail glasses1 place them in cracked ice1 and serve4 ,baked ,alaska4 7,individual74 ,slice some sponge cake about one-half inch thick1 and cut with a round cutter two inches in diameter4 ,place the discs of cake on a silver platter1 put a ball of vanilla cream in the center of each1 and cover with meringue paste4 ,make the meringue with the whites of four eggs1 beaten well and mixed with one-half pound of powdered sugar4 ,use a pastry bag with a fancy tube1 and cover carefully2 dust with powdered sugar1 and bake in a very hot oven for a couple of minutes4 ,put a ,french cherry on top of each before serving4 ,,march #be ,,breakfast ,fresh strawberries with cream ,bacon with eggs ,rolls ,coffee ,,luncheon ,grapefruit with cherries ,chicken broth with rice ,crab meat1 ,gourmet ,rolled veal1 ,huguenin ,onions1 ,hongroise ,camembert cheese1 crackers ,coffee ,,dinner ,toke ,points on half shell ,potage ,esau ,shrimps with mushrooms ,rack of lamb1 mint sauce ,string beans ,potato croquettes ,chiffonnade salad ,peach ,melba ,assorted cakes ,coffee ,rolled veal1 ,huguenin4 ,cut four thin slices of veal and flatten out smoothly4 ,chop fine two young green onions and two slices of bacon2 and crush and chop fine1 half of a clove of garlic1 add a little pepper1 and spread over the veal1 roll up tight and tie with a string4 ,in a saucepan put a piece of butter the size of an egg1 and the veal1 and simmer for three-quarters of an hour1 basting frequently4 ,before serving season with salt and sprinkle with parsley4 ,shrimps with mushrooms4 ,fry two cups of shrimps and half a cup of fresh mushrooms in plenty of butter4 ,season with nutmeg1 salt and pepper1 and the juice of half a lemon4 ,add two spoonfuls of tomato sauce1 half a cup of stock1 and a few bread crumbs4 ,sprinkle with chopped parsley4 ,onions1 ,hongroise4 ,chop fine a large ,bermuda onion1 cover with water1 and cook until tender4 ,drain1 add half a pound of fresh cream cheese1 a pint of sweet cream1 a large can of pimentos1 and a teaspoonful of paprika4 ,serve in a chafing dish4 ,do not salt4 ,peach ,melba4 ,peel some large fresh peaches1 and cook them whole in a light syrup2 or use whole preserved peaches4 ,from vanilla ice cream1 that is frozen very hard1 cut some round pieces about three inches in diameter and an inch thick4 ,place the ice cream on plates1 place a peach on the center of each1 and pour ,melba sauce over them4 ,raspberry ,melba sauce4 ,mix well a half pint of strained raspberry pulp1 the juice of one lemon1 and half a pound of powdered sugar2 place in an earthen pot and let it set over night4 ,then pack in ice1 stir well1 add a cup of powdered sugar1 and stir every half hour until smooth and thick4 ,keep in ice until used4 ,potage ,esau4 ,same as puree of lentils4 ,diplomate pudding glace4 ,mix in a bowl one pint of preserved fruit2 or fresh fruit that has been cooked in syrup2 cut in small dices1 add a pony of kirsch and one of maraschino1 and allow to macerate for one hour4 ,beat the yolks of four eggs with a quarter of a pound of sugar and half of a split vanilla bean1 over the fire1 until light and creamy2 then remove from the fire and continue beating until cold4 ,then add one pint of whipped cream and the prepared fruit1 and mix well together4 ,put in a pudding mould1 pack in ice and rock salt1 and freeze for about two hours4 ,serve with cold brandy sauce with chopped fruit in it4 ,,march #bf ,,breakfast ,preserved figs ,omelet with tomatoes ,rolls ,coffee ,,luncheon ,hors d'oeuvres varies ,sand dabs1 meuniere ,broiled rump steak ,french fried potatoes ,smothered onions ,romaine salad ,eclairs ,coffee ,,dinner ,viennese bean soup ,crab meat en ,bellevue ,chicken1 ,tyrolienne ,boiled rice ,asparagus1 ,hollandaise ,strawberry pie ,coffee ,viennese bean soup4 ,wash a pint of beans1 then put them in water and let them soak over night4 ,then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork1 and cook slowly for three hours1 by which time the beans should be done4 ,meanwhile mince an onion1 a large carrot1 and a stalk of celery2 fry them in butter1 but do not brown4 ,add a spoonful of flour and two cups of the beans1 making a thick sauce2 add this to the beans in the pot1 and cook slowly for another hour4 ,season to taste1 and sprinkle with chopped parsley before serving4 ,cut the pork in very thin slices1 and serve one slice to each plate4 ,chicken1 ,tyrolienne4 ,joint a tender fowl1 and dust lightly with flour4 ,put into a pan with plenty of butter1 and simmer slowly for about fifteen minutes1 turning frequently so it will become brown on all sides4 ,then sprinkle liberally with salt and pepper1 add a spoonful of sherry and half a cup of brown gravy1 a slice of boiled ham diced fine1 and one large tomato cut in small pieces4 ,simmer slowly again for ten minutes4 ,dish up on a platter1 sprinkle with chopped parsley1 and garnish with apples fried in butter4 ,peach pie4 ,slice about five peaches for each pie1 add sugar and cinnamon to taste1 cover1 and finish in the same manner as apple pie4 ,for preserved peaches very little sugar is required4 ,apricot1 pear and pineapple pies4 ,make in the same manner as peach pie4 ,strawberry pie4 ,clean and wash the berries1 and add three ounces of sugar for each pie4 ,line the pie plate with dough1 and put a handful of biscuit crumbs on the bottom1 before putting in the berries4 ,the crumbs will prevent the juice from running4 ,raspberry1 blackberry1 huckleberry1 gooseberry1 currant1 grape and cherry pies1 prepare in the same manner as strawberry pie4 ,english gooseberry pie4 ,fill a deep china vegetable dish with gooseberries1 add one-quarter pound of sugar and two cloves to each individual dish1 wet the edges of the dish1 cover with pie dough1 wash the top with eggs1 and bake4 ,when done dust the top with powdered sugar1 allow to cool1 and serve cream separate4 ,english huckleberry or currant pie1 same as ,english gooseberry pie4 ,english rhubarb pie4 ,remove the outer skin from rhubarb1 cut in small pieces1 and prepare the same as ,english gooseberry pie4 ,english grape pie4 ,same as gooseberry but use a little less sugar4 ,,march #bg ,,breakfast ,sliced oranges ,omelet with kidneys ,rolls ,coffee ,,luncheon ,indian canape ,rack of lamb1 jardiniere ,lettuce salad ,floating island ,lady fingers ,coffee ,,dinner ,cream of chicken1 a la ,reine ,queen olives ,fillet of rock cod1 ,nantaise ,sweetbreads braise1 ,henri ,,iv ,julienne potatoes ,fresh artichokes1 sauce mousseline ,pate de foie gras ,lettuce salad ,pudding a la ,rossini ,coffee ,omelet with kidneys4 ,make a plain omelet1 and before turning over on platter put a small spoonful of kidney stew 7see kidney stew71 in the center4 ,put some stewed kidneys at each end of the omelet4 ,rack of lamb4 ,have the butcher cut a rack of lamb consisting of about ten chops4 ,season with salt and pepper1 and put in a small roasting pan with a sliced onion and carrot1 and two ounces of butter4 ,put in a hot oven to roast1 basting every few seconds so it will not become dry4 ,if necessary1 add a spoonful of water to prevent the vegetables from burning4 ,after twenty minutes remove the lamb to a platter1 and add a spoonful of flour to the pan1 and simmer for five minutes2 then add one cup of stock or hot water1 and one spoonful of meat extract4 ,season1 strain1 and pour over the rack of lamb4 ,garnish with fresh watercress4 ,rack of lamb1 jardiniere4 ,garnish the rack of lamb with a bouquet of peas1 and a bouquet of string beans1 cauliflower1 spring carrots in butter1 or any kind of fresh vegetables4 ,some kind of potatoes1 such as ,parisian1 ,julienne1 etc41 may be added1 if desired4 ,sweetbreads braise1 ,henry ,,iv4 ,braised sweetbreads with sauce ,bearnaise1 garnished with ,julienne potatoes1 and sliced truffles cut in triangles1 placed on top of the sweetbreads4 ,pudding a la ,rossini4 ,cut six large thin pancakes in strips one inch wide1 and line a buttered pudding mould with them1 one overlapping the other4 ,boil a pint of milk1 add one-quarter of a pound of flour to it1 and stir well to a thick batter2 then remove from the fire1 whip in one-quarter pound of sugar and two ounces of butter1 two ounces of grated cocoanut1 the rind of a lemon1 and the yolks of six eggs4 ,beat the whites of six eggs very stiff and add1 mixing lightly4 ,fill the lined pudding mould1 and bake in a slow oven for about forty minutes4 ,serve hot1 with orange sauce4 ,orange sauce4 ,boil together one pint of water1 one-half pound of sugar1 and the grated rind of an orange4 ,while boiling1 stir in one teaspoonful of corn starch dissolved in a little cold water1 boil for a few minutes1 remove from the fire and add the juice of one or two oranges4 ,strain4 ,lemon sauce4 ,same as orange sauce1 using lemons instead of oranges1 and in the same proportions4 ,fillet of rock cod1 ,nantaise4 ,season four fillets of rock cod with salt and pepper1 dip in oil and broil4 ,when done place on platter and cover with the following butter3 ,press six sardines through a fine sieve1 mix with two ounces of butter1 the juice of two lemons1 and some chopped parsley4 ,,march #bh ,,breakfast ,fresh strawberries with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,matjes herring1 potato salad ,chicken croquettes1 cream sauce ,asparagus tips ,tapioca pudding ,coffee ,,dinner ,giblet soup1 a l',anglaise ,radishes ,terrapin1 ,jockey ,club ,baby lamb steak1 horticulture ,escarole salad ,bavarois noisettes ,alsatian wafers ,coffee ,matjes herring4 ,this is an imported salted herring4 ,lay six herrings in cold water for an hour1 and then clean4 ,put them in a stone pot1 add a sliced onion1 one-quarter cup of whole black pepper berries1 two bay leaves1 four cloves1 one-half cup of vinegar1 two cups of cream1 and a little salt if necessary4 ,allow to stand for a couple of days1 and then serve on lettuce leaves1 with its own sauce1 and with sliced lemon on top4 ,baby lamb steak1 horticulture4 ,cut a steak from the leg of a spring lamb1 season with salt and pepper1 roll in oil1 and broil4 ,when done dish up on a platter1 cover with ,madeira sauce1 and garnish with different vegetables1 such as peas1 carrots1 stuffed tomatoes1 stuffed peppers1 string beans1 cauliflower1 asparagus tips1 artichokes1 etc4 ,arrange the vegetables in bouquets1 and use as many kinds as you desire4 ,bavarois noisette4 ,the yolks of eight eggs1 one quart of milk1 one-half of a split vanilla bean1 one-half pound of sugar1 one-quarter pound of ground hazelnuts1 one pint of whipped cream1 and five sheets of ,french gelatine4 ,boil the milk with the vanilla4 ,roast the hazelnuts1 grind1 or chop them very fine1 and mix with the yolks of eggs and sugar4 ,add the boiling milk1 and stir over the fire until it thickens1 but do not let it boil4 ,remove from the fire and add the gelatine 7which has been washed7 in cold water1 and stir with a spoon until melted4 ,allow to become cold1 remove the vanilla bean1 add the whipped cream1 mix well1 put in a fancy mould1 and set in the ice box for two hours4 ,serve with whipped cream with chopped hazelnuts in it4 ,indian ,canape4 ,use one hard-boiled egg for each person to be served1 and force through a sieve4 ,for six eggs add a quarter of a pound of sweet butter1 a half teaspoonful of curry1 and beat into a smooth paste4 ,toward the last add a tablespoonful of cream4 ,spread over toast1 and place a little chopped chutney on top of each4 ,pommes d'arbre1 #aiae 7apple1 #aiae74 ,peel and core six apples and cook them in syrup1 with the addition of half of a vanilla bean4 ,drain1 and allow to become cold4 ,make a cream sauce with half a pint of cream1 two ounces of sugar1 and two sheets of gelatine1 and pour over the apples1 coating them nice and smooth4 ,sprinkle the top with nonpareil candies1 and place in ice box4 ,serve in supreme glasses1 with vanilla cream in the bottom of the glass4 ,,march #bi ,,breakfast ,oatmeal and cream ,broiled kippered herrings ,lyonnaise potatoes ,rolls ,english breakfast tea ,,luncheon ,omelet with soft clams ,blood pudding ,mashed turnips ,mashed potatoes ,roquefort cheese and crackers ,coffee ,,dinner ,german lentil soup ,salted almonds ,crab meat1 au gratin ,tournedos1 ,rossini ,chateau potatoes ,chiffonade salad ,pommes d'arbre1 #aiae ,assorted cakes ,coffee ,german lentil soup4 ,to a puree of lentils1 add before serving1 some sliced ,frankfurter sausages1 and a little bacon cut in small strips and fried4 ,quince jelly4 ,to each pound of cut-up quinces add a cup of water1 put in a kettle and stew until soft4 ,then put in a jelly bag to drain1 but do not crush4 ,add a pound of sugar to each pint of liquor1 boil gently until the sugar is dissolved1 then boil more quickly4 ,pour into glasses1 and when cold cover with paraffine4 ,preserved pears4 ,peel1 halve1 and remove the cores from ,bartlett or ,seckle pears4 ,allow one pound of sugar to each pound of fruit4 ,put the sugar on to melt1 with a few spoonfuls of water4 ,stick a clove in each piece of fruit1 and boil in the sugar until thoroughly done4 ,put the fruit in glass jars1 cover with the syrup1 and seal4 ,the rind of one lemon to every five pounds of fruit may be used instead of the cloves1 if desired1 or both may be used4 ,pineapple preserves4 ,pare and slice the pineapples1 then weigh out one pound of cane sugar to each pound of fruit4 ,put a layer of the slices in a stone jar1 sprinkle with the sugar1 continue until fruit and sugar are used up1 and allow to stand over night4 ,then remove the pineapple and cook the syrup until it thickens1 add the fruit1 and boil for fifteen minutes1 remove the fruit and let it cool1 then put in jars and pour the syrup over it4 ,a very little ginger root boiled in the syrup will improve it4 ,citron preserves4 ,pare some sound fruit1 divide into quarters1 remove the seeds1 and cut in small pieces4 ,to every pound of fruit allow one-half pound of granulated cane sugar4 ,cook the citron in water until quite clear1 then drain through a colander4 ,melt the sugar with a few spoonfuls of water1 and boil until very clear1 then put in the drained citron1 add two sliced large lemons1 a small piece of ginger root1 and cook for about fifteen minutes4 ,fill the jars with the citron1 and cover with the syrup4 ,,march #cj ,,breakfast ,honey in comb ,scrambled eggs with chives ,rolls ,coffee ,,luncheon ,canape of fresh ,astrachan caviar ,saddle of hare1 sour cream sauce ,palestine potatoes ,spatzle ,green peas au beurre ,french pastry ,coffee ,,dinner ,lobster chowder ,ripe ,california olives ,broiled barracouda ,roast leg of lamb1 mint sauce ,string beans ,alsatian potatoes ,escarole salad ,biscuit ,tortoni ,assorted cakes ,coffee ,scrambled eggs with chives4 ,make some plain scrambled eggs1 and just before serving add some finely-cut chives1 mix1 and season well4 ,sweet potato croquettes4 ,boil four large potatoes in salt water1 when soft1 peel1 and pass through a sieve4 ,then put in a casserole1 add two ounces of butter1 the yolks of three eggs1 season with salt and pepper1 and mix well4 ,when cold1 roll in flour1 shape in the form of a large cork1 then roll in beaten eggs and bread crumbs1 and fry in very hot swimming lard4 ,when nice and brown serve on a napkin4 ,palestine potatoes4 ,sweet potato croquettes formed in the shape of a small pear4 ,when fried1 dress on a napkin with the pointed end up1 and stick a sprig of parsley in the top4 ,alsatian potatoes4 ,put in a casserole two ounces of butter and one chopped onion1 and simmer until golden yellow4 ,add four potatoes cut in small dices1 one bay leaf1 one clove1 one cup of water1 and season with salt and pepper4 ,cover1 and simmer slowly for thirty minutes4 ,add fresh chopped parsley before serving4 ,biscuit ,tortoni4 ,same as biscuit glace1 with the addition of a pony of good maraschino and two ounces of macaroon crumbs4 ,to make the crumbs1 crush some dry macaroons and pass through a sieve or colander4 ,put in round paper cases1 filling above the edge1 and allow to set in ice box for several hours until frozen4 ,dip the top of the biscuit in macaroon crumbs before serving4 ,saddle of hare1 sour cream sauce4 ,remove the skins from the saddles of two hares1 and lard them with thin strips of larding pork4 ,put them in an agate pan1 add a little salt1 and one-half cup of whole black peppers wrapped in cheese cloth4 ,cover with from two to three quarts of sour cream1 and stand in a cool place for forty-eight hours4 ,then put the saddles in a roasting pan with a sliced onion and carrot1 and a little butter on top1 and roast in a hot oven for about ten minutes1 or until brown4 ,then strain the sour cream1 and add little by little to the saddles1 while roasting4 ,baste continually1 and after forty minutes you should have a nice brown sauce4 ,remove the saddles to a platter1 reduce the sauce one-half1 season with salt if necessary1 and a little paprika1 strain part over the saddles1 and serve the remainder in a bowl4 ,,march #ca ,,breakfast ,hothouse raspberries with cream ,browned corned beef hash ,poached eggs on toast ,rolls ,coffee ,,luncheon ,grapefruit with cherries ,frogs' legs1 saute a sec ,lamb chops ,watercress salad ,french fried potatoes ,camembert cheese with crackers ,coffee ,,dinner ,petite marmite ,radishes ,crab a la ,louis ,boiled beef1 horseradish sauce ,boiled potatoes ,stuffed cabbage ,hearts of lettuce salad ,apple water ice ,cakes ,coffee ,corned beef hash4 ,chop an onion very fine and put in a casserole with two ounces of butter4 ,simmer until the onion is cooked1 then add two pounds of boiled corned beef cut in small dices1 and one pound of boiled potatoes cut very small1 or chopped4 ,mix well1 season with a little pepper1 and salt if necessary1 add one cup of bouillon1 and simmer for ten minutes4 ,before serving add a little chopped parsley4 ,browned corned beef hash4 ,same as above1 but use only one-half cup of bouillon4 ,before serving put the hash in a frying pan with two ounces of butter1 and allow it to brown4 ,serve in the shape of an omelet4 ,corned beef hash au gratin4 ,make a corned beef hash and put in a buttered1 deep1 silver vegetable dish1 sprinkle with bread crumbs1 put a small piece of butter on top1 and bake in oven until brown4 ,lamb cutlets in papers4 ,fry the cutlets in a saute pan1 in melted fat pork1 turning frequently4 ,brown only slightly1 allowing them to remain rare4 ,then remove the cutlets1 and in the fat simmer some minced onions1 mushrooms and parsley for a few minutes4 ,when nearly done add some shredded lean ham4 ,now prepare some oiled paper1 tearing it heart-shaped1 lay the cutlet on one half1 surrounding it with the minced herbs1 with a little on top also2 then fold over the paper1 creasing the edges together like a hem4 ,lay on a buttered dish1 and set in oven until nicely colored4 ,puree of onions 7,soubise74 ,peel and slice one dozen large white onions1 put in a casserole with one-quarter pound of butter1 cover1 and put in oven for about forty-five minutes1 or until soft2 but do not allow them to become brown4 ,then drain off the butter and add one pint of thick cream sauce1 season well with salt and white pepper1 and strain through a fine sieve4 ,apple water ice4 ,see ,normandy water ice4 ,,april #a ,,breakfast ,fresh strawberries with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,canape ,romanoff ,eggs1 ,voltaire ,tripe a la mode de ,caen ,baked potatoes ,coffee eclairs ,demi tasse ,,dinner ,cream of chicken1 ,reine ,hortense ,ripe olives ,terrapin ,baltimore ,roast saddle of mutton ,chateau potatoes ,braised sweetbreads1 ,marie ,louise ,lettuce salad ,pears in syrup ,lady fingers ,coffee ,,supper ,venetian egg in chafing dish ,venetian egg in chafing dish4 ,mince an onion and cook in saute pan in two ounces of butter1 then add half a can of firm tomatoes and cook for twenty minutes4 ,add a pound of eastern cheese1 broken into small bits2 season with salt1 paprika1 a little ,worcestershire sauce1 and half a teaspoonful of mustard4 ,stir continuously4 ,last1 add three lightly beaten eggs1 and stir until thick4 ,it should be of the same consistency as a ,welsh rabbit4 ,serve either with1 or on1 toast or toasted crackers4 ,eggs1 ,voltaire4 ,in the bottom of a buttered cocotte or egg dish place a spoonful of chicken hash1 on top break a raw egg1 and season4 ,cover with cream sauce and grated cheese4 ,bake until the tops are brown4 ,cream of chicken1 ,reine ,hortense4 ,make a cream of chicken soup in the usual way4 ,take a cup of peeled almonds to each quart of the soup1 pound into a pulp in a mortar1 pulverizing thoroughly2 mix with milk1 strain1 and add to the soup4 ,canape ,romanoff4 ,mix a boxful of smoked ,norwegian sardines with three ounces of hot butter1 mash fine1 and force through a sieve4 ,stir in four spoonfuls of cream1 and spread over toast cut in fancy shapes4 ,garnish with ripe and green olives4 ,serve as a fancy sandwich at tea or bridge parties1 or as an appetiser for dinner4 ,braised sweetbreads1 ,marie ,louise4 ,soak the sweetbreads in cold water for no less than three hours1 changing the water two or three times4 ,this draws all the blood from the sweetbreads4 ,then put into a large pot1 with plenty of cold water1 and bring to the boiling point2 then drench with cold water to cool4 ,in a saucepan put a sliced carrot1 a sliced onion1 a bay leaf1 a clove1 parsley in branches1 a piece of salt pork rind1 butter the size of half an egg1 and one cup of stock or broth of any kind4 ,place the sweetbreads on top1 and place in oven and cook for half an hour1 basting frequently4 ,the sweetbreads should turn an even yellow4 ,trim some artichoke bottoms1 cut in half1 and place the sweetbreads on top4 ,mix the juice from the baked sweetbreads with a cup of cream sauce and a sherry glassful of dry sherry4 ,pour this over the top1 sprinkle with chopped parsley1 and return to oven for two minutes4 ,pears in syrup4 ,make a syrup with a cup of sugar1 and water enough to cover4 ,add the juice or rind of a lemon1 a few cloves1 and a stick of cinnamon4 ,quarter the pears1 remove the cores1 and cook in the syrup for eight or ten minutes1 or until tender4 ,old hard pears may require a half an hour or more before they are sufficiently cooked4 ,a little claret or white wine may be added1 if desired4 ,,april #b ,,breakfast ,preserved figs with cream ,ham and eggs ,rolls ,coffee ,,luncheon ,terrine de foie gras a la gelee ,eggs1 ,texas clover ,broiled squab with fresh mushrooms ,french fried potatoes ,romaine salad ,brie cheese and crackers ,coffee ,,dinner ,blue ,point oysters on half shell ,clear green turtle soup1 au ,madere ,queen olives ,crab poulette ,roast chicken ,fresh asparagus1 ,hollandaise ,rissolee potatoes ,sliced tomatoes1 ,french dressing ,omelette ,robespierre ,coffee ,eggs1 ,texas clover4 ,chop a green pepper1 put in casserole with one ounce of butter1 and simmer until the peppers are soft2 then add ten beaten eggs1 season with salt and pepper1 and scramble4 ,before serving add a dozen parboiled oysters1 a little cream1 and a piece of fresh butter4 ,terrine de foie gras a la gelee4 ,serve as an appetiser1 cold1 with meat jelly4 ,the foie gras comes from ,europe1 being a particular specialty of ,strasbourg1 ,alsace4 ,it is a goose liver pie1 baked in terrines4 ,broiled squab4 ,split the squab1 season well1 roll in oil and broil4 ,serve on a piece of freshly-made toast1 cover with maitre d'hotel sauce1 and garnish with half a lemon and watercress4 ,broiled squab with fresh mushrooms4 ,prepare as above1 with the addition of four broiled heads of fresh mushrooms on top of the squab4 ,clear green turtle soup4 ,may be made from live turtle1 or the ,florida canned turtle1 which is the most common for home use4 ,put a can of green turtle meat in a pot and bring to a boil1 then drain off the broth1 and save4 ,cut the meat in one-half inch squares4 ,in a casserole put one sprig of thyme1 one sprig of sweet basilic herb1 one glass of sherry1 and reduce until nearly dry4 ,then add two quarts of strong consomme1 bring to a boil1 and thicken with a soupspoonful of arrowroot diluted with a little cold water4 ,add the arrowroot while the consomme is boiling4 ,after boiling for five minutes strain through a fine cloth1 put back in the casserole1 add the turtle meat1 and season with salt and ,cayenne pepper4 ,before serving add a glass of very old ,madeira and the turtle juice4 ,omelette ,robespierre4 ,take six canned apricots1 or six fresh apricots boiled in syrup1 and cut in one-quarter inch squares4 ,make an omelette with ten eggs1 and with very little salt4 ,make the omelet soft4 ,put on a platter1 sprinkle with plenty of powdered sugar1 and burn with a red-hot poker4 ,warm the apricots1 and put at both ends of the omelet2 pour two ponies of absinthe over the top1 and light before bringing to the table4 ,anisette liqueur may be used in place of the absinthe if more convenient4 ,,april #c ,,breakfast ,fresh raspberries with cream ,broiled ,yarmouth bloaters ,potatoes hashed in cream ,rolls ,coffee ,,luncheon ,eggs1 ,st4 ,laurent ,clam broth in cups ,planked shad and roe ,chicory and beet salad ,cream puffs ,demi tasse ,,dinner ,oyster soup1 family style ,radishes ,fillet of turbot1 ,nesles ,fondante potatoes ,salmon steak1 ,chambord sauce ,peas au cerfeuil ,hot baked apples ,macaroons ,coffee ,poached eggs1 ,st4 ,laurent4 ,put four slices of smoked salmon on four pieces of toast1 and set in oven for a minute1 to warm the salmon4 ,then lay a poached egg on each piece1 and cover with cream sauce4 ,planked shad and roe4 ,split a shad and lay on a buttered plank1 with the roe on the side4 ,season with salt and pepper and bits of butter1 and put in a moderate oven4 ,after fifteen minutes turn over the roe1 and leave in the oven for another two minutes4 ,then take out and make a border around the fish with potato croquette preparation1 and bake again until the border is brown4 ,serve with maitre d'hotel butter1 and garnish with quartered lemons and parsley in branches4 ,fillet of turbot1 ,nesles4 ,put four fillets of turbot in a buttered pan1 season with salt and a little ,cayenne pepper1 add a cup of cream1 and boil for twelve minutes4 ,then remove the fillets to a platter1 add to the cream in the pan a cup of cream sauce1 bring to the boiling point1 then add two spoonfuls of grated cheese1 and pour over the fish4 ,have the sauce well seasoned4 ,fondante potatoes4 ,cut a quart of small potatoes to the size of pigeons' eggs1 put in a casserole and cover with cold water1 add a pinch of salt1 and bring to a boil4 ,then drain off the water and put the potatoes in a flat saute pan with two ounces of butter1 and simmer very slowly until they are golden yellow4 ,then add a spoonful of chicken broth and simmer again until nearly dry4 ,sprinkle with fresh-chopped parsley1 season with salt and pepper4 ,chicken saute1 chasseur4 ,joint a chicken1 and season with salt and pepper4 ,in a saute pan put one ounce of butter and a spoonful of olive oil1 heat1 and then add the chicken4 ,when the chicken is golden yellow add three chopped shallots1 and simmer1 but not enough to color the shallots4 ,then add one gill of white wine and boil for two minutes2 add one peeled and chopped tomato and half of a can of ,french mushrooms1 and boil for ten minutes more4 ,finally add half a dozen small onions glace1 and then dress the chicken on a platter4 ,season the sauce well1 reduce one-half1 add a little chopped parsley1 and pour over the chicken4 ,roast saddle of mutton4 ,secure the saddle from the butcher ready prepared for roasting4 ,put a sliced onion and carrot in a roasting pan1 place the saddle on top1 season well with salt and pepper1 put a piece of butter on top1 and place in hot oven4 ,bast frequently4 ,it will require from thirty-five to forty-five minutes to roast1 depending upon the thickness4 ,when done1 place the saddle on a platter1 drain off the fat in the pan1 add a half cup of stock and a spoonful of meat extract1 and bring to a boil4 ,strain and pour over the saddle4 ,serve hot4 ,,april #d ,,breakfast ,guava jelly ,oatmeal with cream ,rolls ,cocoa with whipped cream ,,luncheon ,grapefruit and orange en surprise ,eggs1 ,crossy ,chicken saute1 chasseur ,parisian potatoes ,endives salad ,souffle au fromage ,coffee ,,dinner ,potage ,solferino ,ripe olives ,brook trout1 saute meuniere ,roast leg of lamb1 mint sauce ,stewed asparagus ,rissolees potatoes ,neapolitan ice cream ,assorted cakes ,coffee ,eggs1 ,crossy4 ,make a cupful of puree of spinach and spread on four round pieces of toast1 lay a poached egg on top of each1 and pour a little brown gravy around them4 ,souffle au fromage4 ,heat a pint of milk in a double boiler4 ,mix a quarter of a pound of butter with a quarter of a pound of flour1 working them well together1 then add to the boiling milk and cook until it thickens4 ,remove from the fire and add the yolks of six eggs1 whipping slightly4 ,then add a quarter of a pound of grated ,parmesan cheese1 season with salt and pepper1 and stir in the whites of the six eggs1 which have been whipped dry4 ,put into large1 or individual1 buttered moulds1 sprinkle with cheese1 and bake for twenty minutes4 ,potage ,solferino4 ,cut six fresh tomatoes in pieces and cook in half a cup of consomme until well done4 ,strain through a fine sieve1 and add to two quarts of consomme4 ,garnish with small squares of carrots and potatoes that have been cooked separately1 and peas and chervil4 ,brook trout1 saute meuniere4 ,clean and wash well six small brook trout1 season with salt and pepper1 and roll in flour4 ,put three ounces of butter in a frying pan1 melt1 add the fish and saute till nice and brown4 ,when done put the fish on a platter1 sprinkle with chopped parsley and the juice of two lemons4 ,melt two ounces of fresh butter in the frying pan and pour over the fish4 ,garnish with quartered lemons and parsley in branches4 ,stewed asparagus4 ,cut off two pounds of tips about one inch in length1 from fresh asparagus4 ,put in casserole and cover with a cup of bouillon1 season with salt and pepper1 cover1 and boil slowly for about eighteen minutes4 ,then mix half a cupful of water and a spoonful of flour1 and pour slowly into the boiling asparagus4 ,add a little chopped parsley before serving4 ,neapolitan ice cream4 ,fill a brick-shaped mould with three layers of different ices1 such as pistache1 vanilla and strawberry ice cream1 or lemon water ice1 strawberry and pistache1 or chocolate1 ice cream4 ,cover mould well1 and pack in ice and salt1 and let stand for an hour4 ,to serve1 dip the mould in warm water and remove the ice cream1 cut in slices about one inch thick1 and crossways of the brick1 to show the different colors4 ,,april #e ,,breakfast ,fresh strawberries with cream ,waffles with maple syrup ,coffee ,,luncheon ,poached eggs1 ,jeanne d',arc ,breaded pork chops1 cream sauce ,spaghetti ,caruso ,field salad ,roquefort cheese and crackers ,coffee ,,dinner ,potato soup a la ,faubonne ,radishes and salted almonds ,clams with port wine ,sweetbreads braise1 ,clamart ,roast chicken ,sybil potatoes ,cold asparagus1 mustard sauce ,almond cake ,coffee ,,supper ,sandwich ,careme ,sandwiches1 ,careme4 ,mince fine one-half dozen sweet mixed pickles4 ,shred the meat of one lobster1 and mix with the pickles1 season with salt and pepper1 and add a whiskey glass of tarragon4 ,let stand for a few minutes1 then squeeze out the vinegar and add half a cup of mayonnaise4 ,spread over toast or salted crackers4 ,the above may be mixed with three hard-boiled eggs1 and served on lettuce leaves as a salad4 ,clams with wine sauce4 ,take as many large clams as you desire to use4 ,remove from the shells1 cut away the neck1 retaining only the bellies4 ,cook in ,madeira wine for two or three minutes1 then put in half as much sweet cream as you have wine1 and heat to boiling4 ,if for six persons1 thicken with the yolks of three eggs1 add another half cup of rich cream1 and season with ,cayenne pepper and salt4 ,serve in a chafing dish1 with small thin bits of toast on the side4 ,potato soup1 ,faubonne4 ,put one quart of puree of potato soup and one quart of consomme ,julienne in a casserole and bring to a boil4 ,bind with the yolks of three eggs mixed with a cup of cream4 ,serve with a little chopped parsley and chervil4 ,sweetbreads braise1 ,clamart4 ,place four sweetbreads braise on a platter1 garnish with a puree of fresh or canned peas1 and pour brown gravy around the bottom4 ,almond cake4 ,mix three-quarters of a pound of almond paste1 one-half pound of sugar1 and four whole eggs1 and work until creamy and smooth4 ,add the yolks of sixteen eggs1 one by one1 stirring all the while1 and flavor with the rind of a lemon4 ,beat the whites of eight eggs very stiff1 and add to the mixture lightly1 stirring in at the same time one-half pound of sifted flour4 ,bake in a cake pan or mould1 in a moderate oven4 ,when cold finish with white frosting1 and decorate with split almonds4 ,almond cream cake4 ,cut an almond cake in three or four layers and spread between with whipped cream sweetened with vanilla sugar1 and mixed with fine-chopped roasted almonds4 ,cover with white frosting1 and decorate with whipped cream and split almonds4 ,eggs1 ,jeanne d',arc4 ,place four very soft poached eggs on a buttered dish1 cover with a thick tomato sauce1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in a hot oven for two minutes4 ,,april #f ,,breakfast ,orange juice ,buckwheat cakes with maple syrup ,chocolate with whipped cream ,,luncheon ,tartine ,russe ,consomme parfait ,crab en brochette ,chow chow ,chocolate macaroons ,coffee ,,dinner ,potage ,reine ,mogador ,queen olives ,catfish saute1 meuniere ,roast loin of lamb1 au jus ,timbale of croquette potatoes ,chiffonnade salad ,saxony pudding ,coffee ,tartine ,russe4 ,toasted rye bread1 buttered1 spread with caviar1 and garnished around the edges with chopped boiled eggs1 and some chopped beets in the center4 ,consomme parfait4 ,to a pint of cold consomme tapioca add three raw eggs and two additional yolks1 put in a buttered mould and cook in a bain marie4 ,when done allow to cool1 slice1 and serve in hot consomme4 7,this is tapioca royal74 ,crab en brochette4 ,alternate on a skewer a crab leg1 then a piece of broiled bacon1 and so on1 until the skewer is full4 ,season with salt and pepper1 roll in oil and fresh bread crumbs1 and broil4 ,when done place on toast1 cover with maitre d'hotel sauce1 and garnish with lemon and parsley4 ,chocolate macaroons4 ,one pound of almond paste1 one pound of granulated sugar1 two ounces of melted cocoa1 one spoonful of flour1 and the whites of five eggs4 ,mix the almond paste with the sugar1 add the whites of eggs1 and work well4 ,then add the cocoa and flour1 mix well1 and dress on paper1 in the same manner as ordinary macaroons4 ,moisten the tops with a brush1 and bake in a moderate oven4 ,saxony pudding4 ,sift one-half pound of flour into a sauce pan1 and add a pint of boiling milk and four ounces of butter4 ,stir with a wooden spoon until the flour is free from the bottom of the pan4 ,then remove from the fire and add four ounces of sugar and the yolks of eight eggs1 four ounces of candied fruit chopped fine1 and the whites of six eggs beaten very hard4 ,put in a mould and cook in bain marie in a moderate oven4 ,when done remove from mould and serve with apricot sauce flavored with kirschwasser4 ,make the sauce in the same manner as brandy sauce1 but use kirschwasser in place of brandy4 ,potage ,reine ,mogador4 ,half cream of chicken and half puree of potatoes4 ,bind with the yolks of two eggs and half a cup of cream4 ,catfish saute1 meuniere4 ,clean six catfish1 season with salt and pepper1 roll in milk and then in flour4 ,melt three ounces of butter in a frying pan1 add the fish1 and saute until nice and brown4 ,then put on a platter1 sprinkle with chopped parsley and the juice of two lemons4 ,add to the sauce in the pan two ounces of fresh butter1 and cook until hazelnut brown1 then pour over the fish4 ,garnish with parsley and quartered lemons4 ,,april #g ,,breakfast ,fresh raspberries with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,yarmouth bloaters in oil ,poached eggs1 ,talleyrand ,fricandeau of veal1 au jus ,sorrel ,mashed potatoes ,pont l'eveque cheese and crackers ,coffee ,,dinner ,potage ,saxe ,lyon sausages and radishes ,curried crab ,sirloin steak1 ,dickinson ,souffle potatoes ,cauliflower au gratin ,hearts of romaine1 roquefort dressing ,vanilla and chocolate ice cream ,assorted cakes ,coffee ,yarmouth bloaters in oil4 ,skin and split four ,yarmouth bloaters1 and remove the bones4 ,lay them in an earthen pot1 add the juice of one lemon1 one-half cup of olive oil1 four bay leaves1 two cloves and one spoonful of whole black peppers4 ,allow to stand for twenty-four hours4 ,serve on lettuce leaves with a little of its juice4 ,poached eggs1 ,talleyrand4 ,on four round pieces of toast spread some foie gras1 lay a poached egg on top of each piece1 and cover with sauce ,perigueux4 ,fricandeau of veal1 au jus4 ,obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork4 ,put in a saute pan a sliced onion and carrot1 some parsley in branches1 one bay leaf1 one clove1 and six pepper berries4 ,place the veal on top1 season with salt and pepper1 put three ounces of butter on top of all1 and roast in a hot oven1 basting frequently4 ,add a little water when necessary1 so the vegetables will not burn4 ,it will require from fifty minutes to one hour to cook4 ,when done place the fricandeau on a platter1 and boil the gravy2 if necessary add a little stock or bouillon1 season well1 and strain over the veal4 ,potage ,saxe4 ,to two quarts of boiling consomme add the bread crumbs made from a small loaf of bread1 two beaten eggs1 and some chopped chervil4 ,stir well1 boil and serve4 ,sirloin steak1 ,dickinson4 ,broil a steak and place on a platter4 ,parboil six slices of beef marrow in salt water1 and lay on top of the steak4 ,heat a pimento1 cut in triangles1 and place on top of the marrow4 ,cover all with sauce ,colbert with sliced truffle in it4 ,curried crab4 ,cut the crab meat into small pieces4 ,put in a frying pan a piece of butter the size of an egg1 and a teaspoonful of chopped onion or shallot1 and fry until golden brown4 ,add a heaping teaspoonful of flour and a small teaspoonful of curry powder1 and stir into the butter and onion until thoroughly mixed4 ,add a cup of hot soup stock and a cup of cream1 and boil for three minutes4 ,then add the crab meat and simmer slowly for about five minutes4 ,serve with boiled rice4 ,spaghetti ,caruso4 ,boil a pound of whole spaghetti in salt water4 ,soak one pound of dried mushrooms over night4 ,heat in a casserole two ounces of butter1 add a chopped shallot and a little garlic4 ,when hot add the mushrooms and three peeled and cut up tomatoes1 and simmer for five minutes4 ,then add the cooked spaghetti and two cups of grated parmesan cheese1 season with salt and white pepper1 and serve very hot4 ,,april #h ,,breakfast ,hominy with cream ,ham and eggs ,rolls ,coffee ,,luncheon ,grapefruit a l'anisette ,oyster broth in cups ,crackers ,broiled brook trout with bacon ,cucumber salad ,lamb chops1 grilled ,julienne potatoes ,chicory salad ,french pastry ,coffee ,,dinner ,potage ,viennoise ,curried oysters with boiled rice ,saddle of mutton with currant jelly ,string beans a l',alsacienne ,laurette potatoes ,dandelion salad ,gastaner pudding ,coffee ,grapefruit a l'anisette4 ,cut the grapefruit in half and loosen the inside from the skin with a pointed knife4 ,put a teaspoonful of powdered sugar and a half pony of anisette on each half4 ,serve on cracked ice4 ,oyster broth4 ,in a casserole put two dozen oysters with their own juice1 and one quart of water4 ,add a bouquet garni and put on the fire4 ,when boiling remove the bouquet garni1 and strain the broth through a napkin1 season with salt and a little ,cayenne pepper1 and serve in cups4 ,the oysters may be saved for other purposes4 ,curried oysters4 ,in a casserole melt three ounces of butter1 then add two spoonfuls of flour1 one spoonful of curry powder1 and one pint of oyster broth4 ,boil for a minute1 then add one apple fried in butter1 one tablespoonful of chutney sauce1 one teaspoonful of ,worcestershire sauce1 and a little salt and ,cayenne pepper4 ,boil for five minutes1 and bind with the yolk of an egg and a spoonful of cream4 ,strain the sauce1 and add two dozen well-seasoned parboiled oysters4 ,pudding a la ,gastaner4 ,decorate the bottoms of buttered moulds with chopped pastry cherries and angelique1 arranging in alternating lines of green and red4 ,cut some lady fingers to fit the depth of the mould1 and moisten them well with ,curacao4 ,stand them up around the inside of the mould one-half inch apart4 ,cook four ounces of farina in one quart of milk1 and mix with the rind and juice of a lemon1 five eggs1 four ounces of sugar1 and one cup of apricot pulp1 and fill the moulds with same4 ,serve with strawberry sauce flavored with a pony of brandy4 ,broiled brook trout with bacon4 ,clean and wash well1 one-half dozen brook trout1 and dry them on a towel or napkin4 ,season with salt and pepper1 roll in oil1 and broil4 ,when done put on a platter with maitre d'hotel sauce4 ,lay six slices of broiled bacon on top4 ,garnish with quartered lemons and parsley in branches4 ,potage ,viennoise4 ,cream of barley with royal cut in small squares as garnishing4 ,potage ,venitienne4 ,half veloute of chicken soup and half consomme tapioca4 ,add a little chopped chives4 ,,april #i ,,breakfast ,grapefruit marmalade ,shirred eggs ,dry toast ,coffee ,,luncheon ,eggs ,st4 ,george ,lamb cutlets in papers ,cold asparagus1 mayonnaise ,brown ,betty pudding ,coffee ,,afternoon ,,tea ,oysters poulette1 or sweetbreads ,monza ,salted almonds ,windsor sandwiches ,cream of almond sandwiches ,olive sandwiches ,shrimp salad ,vanilla ice cream ,pound cake ,fruit cake ,apple tarts ,salted pecans ,creole sandwiches ,dubney sandwiches ,bread and butter sandwiches ,chicken salad ,pineapple water ice ,strawberry pie ,chocolate1 coffee or tea ,rolls ,toast ,melba ,assorted cakes ,,dinner ,potage ,venitienne ,crab in chafing dish ,roast duckling1 apple sauce ,sweet potato croquettes ,artichokes1 mustard sauce ,lemon water ice ,cocoa cake ,coffee ,cocoa cake4 ,half a cup of butter1 a cup of sugar1 three eggs1 a teaspoonful of vanilla1 three-fourths of a cup of milk1 six level tablespoonfuls of cocoa1 two teaspoonfuls of baking powder1 and one and three-fourth cups of sifted flour4 ,cream the butter1 adding the sugar gradually1 then add the eggs one by one1 whipping vigorously4 ,sift together half of the flour1 the cocoa and the baking powder1 then add the milk and the rest of the flour1 making a mixture that will drop from the spoon4 ,when all is mixed together put in a pan or mould1 and bake for thirty-five minutes4 ,cover the cake with a plain icing4 ,a cake is baked when it shrinks from the pan1 or if1 when you press it1 it springs back4 ,dubney sandwiches4 ,to a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise1 a teaspoonful of minced onion1 two minced shallots1 a pinch of chopped chives1 and season with salt and pepper4 ,spread on well-buttered warm toast4 ,cream of almond sandwiches4 ,mix a soft cream cheese with a cup of crushed salted almonds1 and a liqueur glassful of kirsch4 ,spread on thin slices of brown bread4 ,olive sandwiches4 ,chop equal parts of olives and onions together1 add a few drops of olive oil and a little pepper1 but no salt1 as the olives have enough4 ,spread on thin slices of buttered bread4 ,windsor sandwiches4 ,chop enough chicken or turkey to make a cup of meat1 add half as much chopped ham1 and half a dozen chopped olives4 ,bind together with mayonnaise4 ,spread on white and on brown buttered bread4 ,creole sandwiches4 ,chop some fresh or canned sweet peppers1 bind together with mayonnaise1 and add a bit of minced parsley4 ,spread on both white and brown bread4 ,always make the sandwiches dainty and thin4 ,brown ,betty4 ,pull half a loaf of white bread to bits1 or use bread crumbs4 ,the pulled bread makes the lighter pudding4 ,butter the inside of a pudding dish liberally1 put in a layer of crumbs1 then twice as much sliced apple or other fruit1 sprinkle with sugar1 nutmeg and bits of butter1 add another layer of crumbs1 and so on1 for about three layers1 having the crumbs last4 ,bake until brown1 and the fruit well done1 or about twenty minutes4 ,serve with cream4 ,eggs ,st4 ,george4 ,butter four cocotte dishes1 put puree of onions on bottom1 a poached egg on top1 cover with cream sauce1 and sprinkle with grated cheese4 ,bake in hot oven to color only4 ,,april #aj ,,breakfast ,oatmeal with cream ,boiled eggs ,toast ,english breakfast tea ,,luncheon ,kieler sprotten ,omelette ,schofield ,mixed vegetable salad ,camembert cheese with crackers ,coffee ,,dinner ,fish chowder ,ripe olives ,fillet of sole1 ,bretonne ,planked shad and roe ,lettuce salad ,hot asparagus with melted butter ,coffee custard ,demi tasse ,kieler sprotten4 ,this is a canned fish4 ,serve cold on lettuce leaves1 garnished with quartered lemons4 ,omelette ,schofield4 ,boil a shad roe in salt water for ten minutes4 ,allow to cool1 and cut in dices one-quarter inch square4 ,heat a cup of cream sauce1 add the roe1 and season with salt and ,cayenne pepper4 ,when making the omelet place a little of the roe in the center2 dress on a platter1 and pour the roe and cream sauce around the edge4 ,fish chowder4 ,cut a pound of some white fish1 such as bass1 codfish1 or sole1 in dices about one-quarter inch square1 and free from skin and bones4 ,put the bones of the fish in a casserole and add three quarts of water1 one bouquet garni1 and two tablespoonfuls of salt4 ,boil for thirty minutes1 and strain4 ,cut two pounds of potatoes in quarter inch squares1 and boil in the fish stock until soft1 then add the fish and boil for five minutes1 then add one pint of boiling-hot cream1 and season well with salt and white pepper4 ,before serving add a little chopped parsley4 ,serve broken crackers separate4 ,fillet of sole1 ,bretonne4 ,boil four fillets of sole in a little salt water4 ,dish up on a platter and cover with equal parts of ,hollandaise and tomato sauce mixed4 ,garnish with rings of fried onions4 ,coffee custard4 ,grind fine 7but not pulverized71 a half pound of ,java or other mildly flavored coffee4 ,put it into a quart of boiling milk and let it infuse on the back of the stove for a half hour1 then strain through cheese cloth4 ,beat the yolks of six eggs with six ounces of sugar1 add a spoonful of cream1 and stir into the hot milk1 which has been heated again after straining off the coffee4 ,let it cream1 but do not boil2 and then add the beaten whites of three eggs4 ,use any flavoring desired1 a dash of brandy or cognac being very good4 ,fill the moulds1 stand them in hot water1 and place in a moderate oven4 ,when done1 cool1 serve with ,english cream1 apricot juice or just plain cream4 ,grapefruit marmalade4 ,shave two clean whole grapefruit very thin1 rejecting nothing but the seeds and cores4 ,measure the fruit1 and add three times the quantity of water1 and let it stand in an earthenware dish over night4 ,then boil for ten minutes1 and let it stand another night4 ,then add an equal quantity of sugar1 and boil briskly until the mixture jells4 ,,april #aa ,,breakfast ,fresh strawberries with cream ,omelet with fine herbs ,crescents ,chocolate ,,luncheon ,scrambled eggs with truffles ,lamb chops1 sauce ,soubise ,julienne potatoes ,lettuce salad ,raspberry shortcake ,coffee ,,dinner ,potage ,chatelaine ,radishes ,crab meat au gratin ,roast chicken ,mashed potatoes ,cold asparagus1 mayonnaise ,vanilla ice cream ,assorted cakes ,coffee ,omelet with fine herbs4 ,mix equal parts of chopped parsley1 chervil1 and chives with the beaten eggs1 season well with salt and white pepper1 and make the omelet in the usual manner4 ,lamb chops1 sauce ,soubise4 ,season the chops well1 roll in oil1 then in bread crumbs1 and broil4 ,put a cupful of sauce ,soubise on a platter1 and lay the broiled chops on top4 ,strawberry shortcake4 ,bake two layers of sponge cake 7see layer cake74 ,place on top of one some well-sweetened strawberries1 put the other cake on top1 and press well together4 ,cut in individual portions1 put some selected berries on top1 and decorate with sweetened whipped cream4 ,serve cream separate4 ,old fashioned strawberry shortcake4 ,make some biscuit dough as follows3 ,mix three-quarters of a pound of flour1 one ounce of baking powder1 two ounces of sugar1 two ounces of butter1 and a pinch of salt4 ,mix to a dough with half a pint of milk4 ,roll out about one-half inch thick1 and bake4 ,when cold split in two1 place on one layer some crushed strawberries1 and spread some sugar over them4 ,put the other layer on top and cut in squares4 ,serve with well-sweetened crushed strawberries on top1 and plain cream separate4 ,raspberry shortcake4 ,prepare in the same manner as either of the above1 using raspberries in place of strawberries4 ,potage ,chatelaine4 ,simmer in two ounces of butter one onion1 one-half stalk of celery1 and one leek1 all chopped very fine4 ,then add one-half pound of lean beef cut in small squares1 sprinkle with three ounces of flour1 and simmer until well browned4 ,then add two quarts of stock or bouillon and boil for an hour4 ,season with salt and fresh-ground black pepper1 and add a glass of good sherry wine before serving4 ,string beans1 ,alsacienne4 ,simmer in a casserole in three ounces of butter one chopped onion4 ,when just colored golden yellow1 add one spoonful of flour1 one quart of bouillon1 stock1 or chicken broth1 and three pounds of cleaned and well-washed string beans4 ,season with salt and pepper1 cover1 and simmer for forty minutes4 ,then add one-half glass of white wine and cook for fifteen minutes4 ,do not add the wine to the beans until they are soft4 ,sprinkle with chopped parsley before serving4 ,,april #ab ,,breakfast ,baked apples with cream ,waffles ,honey in comb ,coffee ,,luncheon ,poached eggs1 ,virginia ,minced tenderloin of beef1 a l',estragon ,lyonnaise potatoes ,escarole salad ,port de ,salut cheese with crackers ,coffee ,,dinner ,potage ,portugaise ,salted pecans ,fillet of turbot1 ,sarcey ,boiled ham with spinach ,hollandaise potatoes ,lallah ,rookh ,lady fingers ,coffee ,boiled ham with spinach4 ,soak an eight-pound ham in water over night4 ,then put on fire1 in a pot1 covered with cold water1 and bring to a boil4 ,then set to side of stove where it will simmer1 but not boil1 for about three and one-half hours1 when the ham should be done4 ,try to pull off the skin4 ,if it comes off easily the ham is cooked4 ,serve with plain spinach1 and with either champagne or ,madeira sauce1 or plain bouillon4 ,dandelion salad4 ,clean and wash the dandelion well1 and dry in a towel4 ,put in a salad bowl1 lay two hard-boiled eggs cut in four1 on top1 sprinkle with salt and pepper1 and one-third vinegar to two-thirds of olive oil4 ,mix just before serving4 ,dandelion salad1 ,german style4 ,put the salad in a bowl4 ,cut six slices of bacon in small dices1 and fry until crisp4 ,pour the hot fat and bacon over the salad1 add a spoonful of vinegar1 salt if necessary1 and a little fresh-ground black pepper4 ,mix well4 ,poached eggs1 ,virginia4 ,put four corn fritters on a platter1 lay a poached egg on each1 and cover with tomato sauce4 ,potage ,portugaise4 ,mix one quart of tomato sauce with one quart of consomme and bring to a boil4 ,season with salt and pepper1 and add a cup of boiled rice before serving4 ,fillet of turbot1 ,sarcey4 ,this is fillet of sole au vin blanc4 ,before serving lay three slices of truffle on each fillet4 ,lallah ,rookh4 ,to a quart of vanilla ice cream add a pony of ,jamaica rum1 and mix well4 ,serve flat in glasses with a little rum on top4 ,apple sauce4 ,peel and core six apples and cut in small pieces4 ,put into a vessel1 add a pony of white wine1 two ounces of water1 one ounce of sweet butter1 two ounces of sugar1 and a small stick of cinnamon4 ,cover1 boil for thirty minutes1 and strain through a fine sieve4 ,rump of beef1 ,windsor4 ,larded rump of beef1 braise1 with its own gravy1 garnished with ,parisian potatoes1 fresh green peas1 and beets ,frouard4 ,virginia ham and eggs4 ,broil or fry two slices of ,virginia ham and place on platter4 ,lay two fried eggs on top4 ,,april #ac ,,breakfast ,fresh raspberries with cream ,bacon and eggs ,rolls ,coffee ,,luncheon ,crab1 ,portola 7cold7 ,eggs1 ,coquelin ,calf's head1 sauce piquante ,fondante potatoes ,apple strudel ,coffee ,,dinner ,blue ,points on half shell ,creme ,parisienne 7soup7 ,sand dabs1 meuniere ,roast tenderloin of beef ,summer squash ,potatoes rissolees ,chartreuse jelly ,assorted cakes ,coffee ,eggs1 ,coquelin4 ,cut in two1 six hard-boiled eggs4 ,mix the yolks with a cupful of well-seasoned puree of mushrooms1 and fill the half eggs4 ,set them on a buttered china platter1 cover with cream1 and put in the oven to bake4 ,when very hot remove1 lay twelve fillets of anchovies over the eggs1 and serve4 ,calf's head1 sauce piquante4 ,boiled calf's head served on a napkin1 with the brain and tongue4 ,garnish with parsley in branches1 sliced pickles1 sliced pickled beets1 and lemon in halves4 ,serve sauce piquante separate4 ,apple strudel4 ,roll out some puff paste about one-eighth inch thick and eight inches wide4 ,on it spread some sliced apples mixed with sugar and powdered cinnamon4 ,wet the edges and fold up both sides1 forming a roll4 ,place on a baking pan1 wash the top with egg1 and bake in a hot oven4 ,when done cut in slices about two inches wide1 and serve hot1 with hard and brandy sauces4 ,crab1 ,portola4 ,remove the boiled crab meat from the shell1 taking care to keep as entire as possible4 ,on a salad plate arrange hearts of lettuce1 cut into eighths4 ,on the lettuce lay a whole sweet red pimento1 using the canned ones which come ready for use4 ,on top of the pepper place three spoonfuls of crab meat4 ,cover all with ,french dressing made with tarragon vinegar1 using one spoonful to three of olive oil2 seasoned with salt and some fresh-ground pepper4 ,creme ,parisienne4 ,cream of chicken and cream of chicory soups mixed4 ,serve bread cut in small squares and fried in butter4 ,stuffed tomatoes with anchovies4 ,chop the contents of one bottle of anchovies in oil1 in small pieces1 add two hard-boiled eggs chopped fine1 a little fresh-ground pepper1 and two spoonfuls of mayonnaise4 ,peel six tomatoes1 cut off the tops and scoop out the insides with a spoon4 ,then fill with the prepared anchovies1 cover with the piece cut from the top1 and serve on leaves of lettuce garnished with quartered lemons and parsley in branches4 ,brook trout saute1 ,miller style4 ,clean four brook trout and dry in a napkin4 ,season with salt and pepper1 roll in flour1 put in a frying pan with two spoonfuls of butter and the grease from two slices of salt pork that have been fried in their own fat4 ,fry the trout on both sides1 place on platter1 and lay the fried pork on top4 ,then put in the same frying pan two ounces of butter1 and cook until the color of chestnuts4 ,pour over the fish1 and sprinkle with some chopped parsley and the juice of two lemons4 ,garnish with parsley in branches4 ,,april #ad ,,breakfast ,grapefruit juice ,wheatcakes ,breakfast sausages ,rolls ,coffee ,,luncheon ,sardines with lemon ,scrambled eggs1 ,raspail ,fillet mignon1 ,trianon ,peas ,pineapple1 ,creole ,coffee ,,dinner ,consomme aux quenelles ,fillet of sole1 ,voisin ,sweetbreads braise1 ancienne ,roast rack of mutton ,fresh string beans ,potato croquettes ,alligator pear salad ,punch ,palermitaine ,assorted cakes ,coffee ,scrambled eggs1 ,raspail4 ,cut a stalk of celery in small dices1 wash well1 and boil in salt water4 ,when soft drain off the water4 ,in a pot put two ounces of butter and two peeled tomatoes cut in small dices4 ,simmer for five minutes1 add ten beaten eggs and the celery1 season with salt and pepper1 and add one-half cup of thick cream4 ,cook and serve4 ,fillet mignon4 ,a very small tenderloin steak4 ,broil or saute in pan with butter4 ,serve with maitre d'hotel sauce1 and garnish with watercress and half of lemon4 ,fillet mignon1 ,trianon4 ,dress the fillet on a platter and cover with ,bearnaise sauce4 ,lay three triangular shaped pieces of truffle on top and garnish with ,julienne potatoes4 ,pineapple1 ,creole4 ,cook a quarter pound of rice in a quart of milk4 ,add a quarter pound of sugar and one cup chopped fresh or canned pineapple1 and mix well4 ,dress on a platter and decorate the top with sliced pineapple and candied cherries4 ,serve hot with apricot sauce poured over all4 ,consomme aux quenelles4 ,make small chicken dumplings from chicken force meat1 boil them in1 and serve with1 consomme4 ,these small dumplings are called in ,french1 quenelles4 ,fillet of sole1 ,voisin4 ,in a buttered sauce pan put four fillets of sole1 sprinkle with one-half teaspoonful of very finely chopped onions1 a little chopped parsley1 chives1 chervil1 and one peeled and finely chopped tomato4 ,season with salt and pepper1 add one-half glass of white wine1 cover1 and put in oven for fifteen minutes4 ,then remove the fish to a platter1 and put in the same saute pan one pint of white wine2 cook and mix well1 and pour over the fish4 ,sweetbreads braise1 ancienne4 ,dish up on a platter four sweetbreads braise1 and garnish with four croustades financiere4 ,pour sauce ,madere around the sweetbreads on platter4 ,roast rack of mutton4 ,secure from the butcher a rack of mutton of ten chops1 season well with salt and pepper1 place in a roasting pan with sliced carrots1 onions1 a spoonful of pepper berries1 and a small piece of butter on top2 and roast1 basting well1 for ten minutes4 ,then put the rack on a platter2 drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract1 season well1 bring to a boil1 and strain over the roast4 ,,april #ae ,,breakfast ,stewed rhubarb ,boiled eggs ,buttered toast ,coffee ,,luncheon ,grapefruit en supreme1 with kirsch ,eggs1 ,lorraine ,corned beef hash ,french pastry ,demi tasse ,,dinner ,puree ,st4 ,germain ,salmon ,mirabeau ,fillet of beef1 ,charcutiere ,stewed canned corn ,baked potatoes ,endives salad ,floating island ,macaroons ,coffee ,grapefruit en supreme with kirsch4 ,add to sliced grapefruit1 for each person1 a spoonful of powdered sugar and one pony of kirschwasser4 ,mix well and serve in supreme glasses4 ,eggs1 ,lorraine4 ,same as eggs ,chipolata with the addition of a strip of bacon across the top4 ,puree ,st4 ,germain4 ,add to a puree of peas some fresh-cooked green or canned peas4 ,salmon ,mirabeau4 ,put in a buttered flat pan two thick slices of salmon1 season with salt and pepper1 add one-half glass of claret or white wine1 cover1 and cook until done4 ,put on a platter1 cover with tarragon sauce 7sauce a l'estragon71 garnish with stuffed olives1 and lay six fillets of anchovies on top of each slice of fish4 ,tarragon sauce 7,sauce a l'estragon74 ,chop some tarragon very fine1 add one-half glass of claret or white wine1 and reduce by boiling until nearly dry4 ,then add one pint of brown gravy and boil for five minutes4 ,season with salt and pepper1 add two ounces of fresh butter and whip well into the hot sauce4 ,serve with fish or meats4 ,fillet of beef1 ,charcutiere4 ,roast tenderloin of beef4 ,serve with brown gravy 7sauce ,madere71 to which has been added twelve small glaceed onions1 six sliced sour pickles1 and twelve heads of ,french mushrooms or fresh mushrooms saute in butter4 ,before serving add a cup of tomato sauce1 and season well with salt and pepper4 ,stewed canned corn4 ,empty a can of corn into a sauce pan1 add one ounce of fresh butter1 season with salt and pepper1 and boil4 ,if too thick add a spoonful of thick cream4 ,punch ,palermitaine4 ,serve orange water ice in glasses with a little ,curacao on top4 ,scalloped halibut with cheese4 ,prepare one quart of cream sauce4 ,take four pounds of halibut1 clear of bones and skin1 and cut in thin slices about one-quarter inch thick1 and two inches square4 ,butter a shallow earthen dish1 put some cream sauce in the bottom1 sprinkle with grated cheese1 then put in a layer of halibut1 season with salt and pepper2 then sauce1 cheese and fish in turn2 and continue for about five layers1 with cream and sauce on top4 ,put bits of butter on top and bake in a moderate oven for from forty-five minutes to one hour1 or until fish is done and top is nicely browned4 ,,april #af ,,breakfast ,fresh raspberries with cream ,codfish cakes ,broiled bacon ,rolls ,coffee ,,luncheon ,hors d'oeuvres assorted ,poached eggs1 ,paulus ,filet mignon1 maitre d'hotel ,potatoes hashed in cream ,cold asparagus1 vinaigrette ,fruit salad1 ,chantilly ,lady fingers ,coffee ,,dinner ,consomme ,daumont ,baked shad1 with raisins ,chicken saute1 ,austin ,jeanette potatoes ,carrots1 ,vichy ,lettuce salad ,charlotte ,russe ,coffee ,codfish cakes4 ,prepare the fish as for codfish balls4 ,form into flat cakes about one inch thick and two and one-half inches in diameter4 ,roll in flour and fry in melted butter4 ,serve on napkin with lemon and parsley in branches4 ,poached eggs1 ,paulus4 ,put four very soft poached eggs on four slices of toast1 cover with cream sauce with sliced truffles1 sprinkle with grated cheese1 and bake in hot oven just long enough to become slightly brown4 ,consomme ,daumont4 ,to some chicken force meat add some truffles chopped fine1 mix well and form into small dumplings4 ,cook the dumplings in consomme4 ,cut two turnips in small squares and boil in salt water4 ,when done add to the consomme1 with one-half cup of boiled rice1 and croutons souffles prepared with grated cheese4 ,chicken saute1 ,austin4 ,joint a chicken1 season well with salt and pepper1 put in saute pan with two ounces of hot melted butter1 and fry until brown on both sides4 ,then add one cup of brown gravy1 two sliced truffles1 and one spoonful of chopped tarragon4 ,boil for five minutes4 ,jeanette potatoes4 ,prepare the potatoes as for croquettes1 put into a pastry bag with a large star tube1 and press through onto a buttered pan1 in the form and size of a large rose4 ,brush the top with yolks of eggs1 and bake in oven until brown4 ,serve on a napkin4 ,charlotte ,russe4 7,i74 ,line a pudding mould with lady fingers1 fill with sweetened whipped cream1 unmould on a plate and decorate with whipped cream4 7,,ii74 ,whip to a frost one pint of cream1 add one-quarter pound of sugar and a glass of sherry wine4 ,dissolve two sheets of gelatine in a little hot water1 strain1 and pour into the cream1 heating well4 ,line a pudding mould with lady fingers and fill with the prepared cream4 ,allow to stand in the ice box for an hour and a half before serving4 ,decorate with whipped cream4 ,baked shad with raisins4 ,split the fish and lay at full length on a long buttered dish4 ,cover the top of the fish with slices of tomato4 ,put bits of butter on top of the tomato2 for a medium sized shad using a lump of butter the size of an egg4 ,sprinkle chopped parsley over all1 and strew seedless raisins around the fish4 ,then add a half glass of wine1 and put in a moderate oven to bake4 ,the fish will be very tender when thoroughly done1 but the time required will depend upon the thickness of the fish4 ,from thirty to forty-five minutes is usually sufficient4 ,,april #ag ,,breakfast ,orange juice ,hominy with cream ,crescents ,chocolate with whipped cream ,,luncheon ,oysters mignonette ,eggs a la tripe ,small tenderloin steak1 ,demidoff ,saute potatoes ,escarole salad ,camembert cheese with crackers ,coffee ,,dinner ,potage ,mongol ,perch saute1 meuniere ,roast leg of mutton ,string beans with butter ,potatoes au gratin ,field salad ,roman punch ,pound cake ,coffee ,oysters mignonette4 ,put six oysters on half shell on cracked or shaved ice1 with a small glass or hollow green pepper filled with mignonette sauce1 in the center4 ,small tenderloin steak1 ,demidoff4 ,put four small broiled tenderloin steaks on a platter1 and cover with brown gravy containing olives and sliced canned mushrooms4 ,garnish both ends of the platter with asparagus tips4 ,roman punch4 ,dress lemon water ice in glasses in pointed shapes1 and pour a little rum on top4 ,beets1 ,frouard4 ,cut some boiled beets with a ,parisian spoon into the shape of olives1 put in a saute pan with melted butter1 season with salt and pepper1 and heat through4 ,serve in a vegetable dish1 or use for garnishing4 ,deviled crab in shells4 ,secure some empty shells from a first-class grocer4 ,allow one shell to each person and fill with the following3 ,take the meat of one crab1 which is sufficient for four persons1 shred it1 add a cup of veloute sauce1 a teaspoonful of ,english mustard1 a soupspoonful of ,worcestershire sauce1 a half-teaspoonful of finely chopped parsley1 salt1 pepper and a bit of ,cayenne4 ,mix well4 ,fill the shells1 covering evenly4 ,make a paste of a teaspoonful each of ,english and ,french mustard and two spoonfuls of melted butter4 ,spread this over the top1 and cover with bread crumbs4 ,bake for about ten minutes1 or until the top is browned4 ,roast leg of reindeer4 ,put in a roasting pan a sliced onion1 a sliced carrot1 a piece of skin of salt pork1 a stalk of celery1 some parsley in branches1 two bay leaves1 two cloves1 and one sprig of thyme4 ,season the leg of reindeer well and lay on top4 ,put three ounces of butter on the leg1 and place in the oven to roast4 ,baste continually1 adding a little water or stock from time to time1 to prevent the vegetables from burning4 ,when the roast is done remove to a platter1 and make a brown gravy with the contents of the pan by adding a spoonful of flour1 simmer1 add one cup of stock1 season well1 and strain over the meat4 ,some may be reserved to serve in a bowl1 separate4 ,also serve currant jelly and port wine sauce4 ,asparagus tips au gratin4 ,cut the tips from fresh-cooked asparagus1 place in a buttered dish1 season with salt and pepper1 cover with cream sauce1 sprinkle with grated ,swiss cheese1 put small bits of butter on top1 and bake in oven until brown4 ,,april #ah ,,breakfast ,rice cakes ,apricot marmalade ,rolls ,coffee ,,luncheon ,eggs ,epicurienne ,tripe and oysters in cream ,baked potatoes ,strawberries ,romanoff ,lady fingers ,demi tasse ,,dinner ,little ,neck clams ,consomme ,sevigne1 ,,ii4 ,ripe ,california olives ,fillet of sole1 ,st4 ,cloud ,roast chicken ,sybil potatoes ,cold asparagus1 mustard sauce ,fruit salad glace ,assorted cakes ,coffee ,eggs ,epicurienne4 ,shirr the eggs4 ,when nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras1 four slices of truffle1 and one sliced canned mushroom4 ,strawberries ,romanoff4 ,put some nice ripe strawberries into a bowl1 pour some ,curacao over them1 and serve with well-sweetened whipped cream1 flavored with vanilla1 on top4 ,serve very cold4 ,consomme ,sevigne1 ,,ii4 ,consomme ,brunoise with small quenelles 7chicken dumplings74 ,add some chopped chervil and a little ,cayenne pepper4 ,serve very hot4 ,flannel cakes4 ,one pound of flour1 one ounce of baking powder1 two ounces of sugar1 two ounces of butter1 two eggs1 and a pinch of mace4 ,mix all together with sufficient milk to make a medium dough1 or batter4 ,beat until smooth1 and bake on a hot griddle4 ,rice cakes4 ,boil one-quarter pound of well-washed rice in water for five minutes4 ,drain off the water and add one pint of milk1 cook until rice is soft1 drain off the milk and add the rice to a flannel cake batter4 ,bake in the usual manner4 ,fillet of sole1 ,st4 ,cloud4 ,in a buttered saute pan put four fillets of sole1 season with salt and white pepper1 add one-half glass of white wine and a little stock1 and boil for ten minutes4 ,make a white wine sauce and add the following to it3 ,two dozen boiled mussels and one dozen boiled oysters removed from the shells1 six heads of canned mushrooms and twelve slices of truffle4 ,put the fish on a platter and cover with the sauce4 ,fruit salad glace4 ,one sliced orange and one sliced grapefruit1 six slices of pineapple1 one banana1 one dozen strawberries and a handful of raspberries4 ,put all in bowl1 add two spoonfuls of sugar1 a glassful of maraschino and a pony of kirschwasser4 ,allow to stand in the ice box for an hour4 ,serve in small individual dishes with a spoonful of vanilla ice cream on top4 ,grapefruit cocktail4 ,slice one grapefruit and one-half orange and put in bowl with a spoonful of sugar and a pony of kirschwasser4 ,allow to stand for an hour4 ,serve in grapefruit supreme glasses1 decorated on top with brandied cherries4 ,,april #ai ,,breakfast ,raspberries with cream ,plain omelet ,rolls ,english breakfast tea ,,luncheon ,fillet of mariniert herring ,potato salad ,consomme in cups ,sweetbread patties in cream ,cold artichokes1 vinaigrette ,roquefort cheese and crackers ,coffee ,,dinner ,puree of spinach ,crab meat1 ,suzette ,roast tenderloin of beef1 ,cubaine ,gendarme potatoes ,peas and carrots in cream ,lettuce and alligator pear salad ,frozen egg nogg ,macaroons ,coffee ,sweetbread patties in cream4 ,soak two pounds of sweetbreads in cold water for two hours1 to cause the blood to flow out4 ,then put them on the fire in one quart of water and two ounces of salt1 bring to a boil1 and then allow to become cold4 ,pull off the skin and cut the sweetbreads in pieces one-half inch square4 ,put in vessel with one cup of bouillon1 and boil till soft4 ,then add a cup of cream1 season with salt and a little ,cayenne pepper1 and boil for five minutes4 ,knead one ounce of butter with one ounce of flour1 and use for thickening4 ,boil again for five minutes4 ,serve in hot patty shells1 on napkin1 garnished with parsley in branches4 7,patty shells1 ,jan4 #be74 ,puree of spinach 7,soup74 ,bring to a boil two quarts of chicken broth1 add one peck of well-washed spinach and two ounces of butter1 and boil for an hour4 ,strain through a fine sieve1 and put back in the casserole4 ,it should now be of the thickness of a puree of pea soup4 ,season well with salt and pepper1 and stir in1 while boiling1 one-quarter pound of sweet butter4 ,serve with small squares of bread fried in butter4 ,roast tenderloin of beef1 ,cubaine4 ,roast the beef in the usual manner4 ,serve with sauce ,madere1 and garnish with stuffed green or red peppers4 ,candied sweet potatoes4 ,boil four sweet potatoes1 remove the skins1 and cut in egg shapes4 ,put in saute pan with two ounces of butter1 and roast slowly4 ,when nearly brown add a spoonful of powdered sugar and continue roasting till sugar and potatoes are brown4 ,cole slaw1 ravigote4 ,slice a white cabbage very thin and put in a salad bowl4 ,cover with highly seasoned sauce ,tartar1 and mix thoroughly4 ,frozen egg nogg4 ,one quart of milk1 six eggs1 one-half pound of sugar1 one pony of brandy1 one pony of rum1 and one-half teaspoonful of grated nutmeg4 ,mix well1 strain1 and freeze4 ,serve in glasses4 ,,april #bj ,,breakfast ,stewed prunes ,plain shirred eggs ,rolls ,coffee ,,luncheon ,grapefruit cocktail ,eggs en cocotte1 ,valentine ,roast loin of pork1 apple sauce ,candied sweet potatoes ,cole slaw1 ravigote ,vanilla custard pie ,demi tasse ,,dinner ,consomme ,theodora ,scalloped halibut with cheese ,rump of beef ,peas ,parisian potatoes ,beets ,frouard ,chocolate ice cream ,assorted cakes ,coffee ,eggs en cocotte1 ,valentine4 ,mix some crab meat with a little well-seasoned cream sauce4 ,put a spoonful in the bottom of a buttered cocotte dish1 break an egg on top1 salt and pepper the egg1 put a little more crab meat and cream on top1 sprinkle with grated ,parmesan cheese1 put some bits of butter on top1 and bake in oven for five minutes4 ,consomme ,theodora4 ,put in the consomme1 equal parts of small chicken dumplings1 royal1 and boiled asparagus tips4 ,before serving add some chopped chervil4 ,vanilla custard pie4 ,six eggs1 one quart of milk1 one-quarter pound of sugar1 one-half of a vanilla bean4 ,boil the milk with the vanilla bean4 ,mix the eggs with the sugar and add to the milk4 ,strain1 and fill a large pie dish lined with a thin pie dough1 and bake in a moderate oven until set4 ,lemon custard pie4 ,same as vanilla custard pie1 except use the grated rind and the juice of two lemons instead of the vanilla bean4 ,orange custard pie4 ,same as lemon custard pie1 but use two oranges instead of the lemons4 ,cocoanut custard pie4 ,same as vanilla custard pie1 but put a handful of shredded cocoanut in the bottom of the pie before filling4 ,vanilla meringue pie4 ,same as vanilla custard pie1 but when baked1 cover1 and ornament the top with meringue paste1 dust with powdered sugar1 and put back in oven to color4 ,meringue paste for pie4 ,the whites of four eggs beaten firm and stiff2 then add one-half pound of powdered sugar and mix well4 ,flavor to taste4 ,lemon meringue pie4 ,same as lemon custard pie1 but cover and ornament with meringue paste1 and bake until colored4 ,orange meringue pie4 ,same directions as for lemon meringue pie4 ,lemon pie1 special4 ,the yolks of eight eggs1 six ounces of sugar1 three lemons1 the whites of four eggs4 ,mix the yolks1 sugar1 and the grated rinds and the juice of the lemons1 and beat over a fire until thick4 ,then add the whites of eggs well beaten1 and pour into a large pie dish lined with thin pie dough4 ,bake slowly4 ,serve with powdered sugar on top4 ,cocoanut meringue pie4 ,same as cocoanut custard pie1 but cover with meringue paste1 and bake until colored4 ,,april #ba ,,breakfast ,strawberries with cream ,virginia ham and eggs ,rolls ,cocoa with whipped cream ,,luncheon ,antipasto ,fried smelts1 sauce remoulade ,spring lamb ,irish stew ,chiffonnade salad ,old fashioned raspberry shortcake ,coffee ,,dinner ,toke ,points on half shell ,potage sante ,boiled salmon1 ,villers ,roast capon1 au jus ,parsnips with cream ,duchesse potatoes ,endive salad1 ,victor dressing ,frankfort pudding1 sauce ,sabayon ,coffee ,boiled salmon1 ,villers4 ,cut two slices of salmon about one and one-half inch thick4 ,put in vessel with one quart of water1 a bouquet garni1 one spoonful of salt1 a teaspoonful of whole black peppers1 and one spoonful of white wine vinegar4 ,boil slowly for twenty minutes4 ,in a casserole put two ounces of butter1 heat1 and then add two ounces of flour4 ,when the flour is hot add a pint and a half of the fish broth from the salmon1 and boil for five minutes4 ,then add the yolk of one egg and one cup of cream1 mix well1 season with salt and pepper1 and strain4 ,add to the sauce one can of sliced mushrooms and half a pound of picked shrimps4 ,place the salmon on a platter and pour the sauce over it4 ,frankfort pudding4 ,one-quarter pound of butter1 one-quarter pound of sugar1 the yolks of seven eggs1 six ounces of cake crumbs1 the whites of six eggs1 and some vanilla flavoring4 ,mix the butter with the sugar1 and work well with a wooden spoon until creamy1 then add the yolks1 one by one1 and mix thoroughly4 ,add the cake crumbs2 which are made by passing left-over cake through a colander with large holes2 flavor with the vanilla extract1 and mix well4 ,beat the whites to snow1 and add to the batter1 mixing very lightly4 ,put in a buttered pudding mould and bake4 ,serve hot ,sabayon sauce separate1 or pour over the pudding4 ,sabayon sauce4 ,in a copper kettle put six yolks of eggs and six ounces of powdered sugar4 ,set on a slow fire1 or bain-marie1 and beat until warm4 ,add a glass of ,marsala or sherry wine and whip until it thickens4 ,serve either hot or cold4 ,boiled parsnips4 ,peel a half dozen parsnips1 wash1 and boil whole in salt water4 ,when done cut in slices1 or some fancy shape1 and put in sauce pan with two ounces of butter4 ,heat through4 ,season with salt and pepper4 ,parsnips in cream4 ,cut boiled parsnips in pieces two inches long1 put in sauce pan with one cup of cream sauce1 season with salt and white pepper4 ,serve in deep vegetable dish1 and very hot4 ,victor dressing4 ,two pinches of salt1 one pinch of fresh-ground black pepper1 one spoonful of tarragon vinegar1 two spoonfuls of olive oil1 and one teaspoonful of chopped chervil4 ,,april #bb ,,breakfast ,fresh cherries ,flannel cakes with maple syrup ,rolls ,coffee ,,luncheon ,grapefruit with chestnuts ,austrian chicken fritters ,cold asparagus1 mustard sauce ,lemon pie1 special ,demi tasse ,,dinner ,consomme ,soubise ,ripe olives with garlic and oil ,deviled crabs in shells ,tenderloin of beef1 ,cumberland ,stuffed cucumbers ,sweet potatoes1 ,southern style1 ,,ii4 ,california sherbet ,assorted cakes ,coffee ,consomme ,soubise4 ,mix one cup of puree of onions1 one pint of cold chicken broth1 three whole eggs and the yolks of three eggs2 season with salt1 pepper1 and a little grated nutmeg4 ,strain through a fine sieve1 put in buttered moulds1 and cook in bain-marie4 ,allow to set1 slice1 and serve in hot consomme4 ,ripe olives with garlic and oil4 ,rub an olive dish or salad bowl with garlic4 ,put the olives in the dish1 add a spoonful of olive oil1 and roll the olives in the dish for a few minutes4 ,austrian chicken fritters4 ,chop the meat of a boiled or baked fowl1 season with salt1 pepper1 nutmeg and herbs2 place in a saucepan1 and add enough cream or white sauce to moisten4 ,to each cup of the meat and cream add the yolk of one egg4 ,cut some sandwich bread into thick slices4 ,mix a pint of milk with two well-beaten eggs4 ,spread the sandwich bread with a thick layer of the creamed chicken1 press two pieces of the bread together1 as if making a sandwich1 dip this in the egg and milk mixture1 then roll in sifted bread crumbs1 and fry in hot lard to an even brown color2 and in the same manner as for pancakes4 ,sweet potatoes1 ,southern1 ,,ii4 ,peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick4 ,put some butter into a saute pan1 and the potatoes1 and sprinkle them with brown sugar4 ,then place on top another layer of potatoes1 sprinkle them with sugar1 and so on1 filling the pan4 ,add hot water1 cover the dish1 and set in the oven and bake until soft4 ,california sherbet4 ,fill glasses with orange water ice1 and on top place five strawberries that have been soaked in ,california brandy4 ,tenderloin of beef1 ,cumberland4 ,roast tenderloin of beef1 sauce poivrade1 garnished with stuffed cucumbers4 ,stuffed cucumbers4 ,peel two cucumbers and cut in pieces one and one-half inches thick4 ,put in casserole and cover with a quart of water1 season with a pinch of salt1 bring to a boil1 and cool off4 ,with a round cutter remove the inside from the cucumbers1 leaving firm rings4 ,place these on a buttered saute pan and fill with the following stuffing3 ,mix a cup of bread crumbs with a cup of puree of fresh mushrooms2 season with salt and pepper1 add the yolks of two raw eggs1 and some fresh-chopped parsley4 ,mix well1 and fill the cucumbers4 ,cover with buttered manilla paper1 put a cup of bouillon in the bottom of the pan1 and bake in oven for twenty minutes4 ,serve as a garnishing for entrees1 or fish2 or as a vegetable course1 on a platter1 with tomato sauce or meat gravy4 ,,april #bc ,,breakfast ,baked apples with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,oysters marine ,clam broth in cups ,cheese straws ,english chuck steak1 maitre d'hotel ,white beans with tomatoes ,french fried potatoes ,cocoanut meringue pie ,coffee ,,dinner ,potato soup1 ,dieppoise ,broiled herring1 cream sauce ,hollandaise potatoes ,roast leg of reindeer1 port wine sauce ,sweet potatoes flambe with rum ,asparagus tips au gratin ,vanilla charlotte glacee ,demi tasse ,english chuck steak1 maitre d'hotel4 ,this steak is cut from the end of the saddle1 near the legs4 ,it should be cut all the way across the saddle1 and about an inch and a half thick4 ,season with salt and pepper1 dip in oil1 and broil4 ,when done put on a platter1 cover with maitre d'hotel sauce1 and garnish with lemon and watercress4 ,white beans and tomatoes4 ,soak two pounds of white beans in cold water1 over night4 ,then put the beans in a vessel with three quarts of water1 a ham bone1 a bouquet garni1 and a handful of salt4 ,bring to the boiling point1 skim1 cover1 and boil until well done4 ,remove the ham bone and the bouquet1 and drain off the water4 ,in a casserole put two ounces of butter and a chopped onion1 and simmer until nice and yellow4 ,then add four peeled and chopped fresh tomatoes1 or a quart of canned tomatoes1 and simmer for thirty minutes4 ,then add the beans1 season with salt and pepper1 and simmer all together for fifteen minutes4 ,oysters1 marine4 ,same as pickled oysters4 ,potato soup1 ,dieppoise4 ,in a sauce pan put three ounces of butter1 one sliced celery root1 two leeks1 a half dozen sliced parsley roots1 and simmer for five minutes4 ,then add two pounds of potatoes sliced very thin1 and two quarts of bouillon4 ,season with salt and pepper1 and boil for forty-five minutes4 ,just before serving add two rolls that have been sliced thin and toasted in the oven1 and a little fresh-chopped parsley4 ,sweet potatoes flambe with rum4 ,boil and peel four sweet potatoes1 and cut in egg shapes4 ,put in pan with two ounces of butter and roast until nice and yellow4 ,then add a little salt and a teaspoonful of sugar1 heat1 and then put in chafing dish4 ,pour two ponies of rum on top1 light1 and bring to the table flaming4 ,vanilla charlotte glacee4 ,line a pudding mould with lady fingers1 fill with vanilla ice cream1 unmould1 and decorate with whipped cream and glace cherries4 ,dartois ,chantilly4 ,roll some puff paste with six turns1 and about one-quarter inch thick4 ,cut in strips two inches wide and four inches long4 ,place them in a wet pan about one-half inch apart1 and let them set for a few minutes1 then brush over with egg1 and with the point of a small knife mark a line about one-eighth inch deep all around the cakes1 and about one-quarter inch from the edges4 ,bake in rather hot oven for about twenty-five minutes4 ,remove the top while hot1 and empty the cake1 leaving only the dry crust4 ,fill with sweetened whipped cream1 vanilla flavor1 after cooling4 ,,april #bd ,,breakfast ,orange marmalade ,finnan haddie in cream ,baked potatoes ,rolls ,oolong tea ,,luncheon ,eggs en cocotte1 plain ,ripe ,california olives ,sand dabs1 meuniere ,cold asparagus1 vinaigrette ,strawberry short cake ,coffee ,,dinner ,little neck clams ,burned farina soup ,radishes ,fillet of sole1 sauce cardinal ,olivette potatoes ,roast shad and roe1 a l',americaine ,artichokes1 ,hollandaise ,lettuce salad ,english rice pudding ,coffee ,eggs en cocotte1 plain4 ,break one or two eggs in a buttered cocotte dish1 season with salt and pepper1 put a little butter on top1 and bake in oven for a few minutes4 ,serve on napkin or paper doily4 ,burned farina soup4 ,melt in a casserole one-half pound of butter2 when hot add three-quarters of a pound of farina1 and roast on top of the range1 stirring with a wooden spoon so it will not stick to the bottom4 ,cook until the color of a chestnut1 then add two quarts of boiling water1 season with salt and pepper1 and boil for one hour4 ,this is a good soup for ,friday4 ,fillet of sole1 cardinal4 ,in a buttered saute pan put four fillets of sole1 season with salt and white pepper1 add one-half glass of white wine1 cover with buttered paper1 and bake in oven for ten minutes4 ,remove the fillets to a platter1 and to the saute pan add one pint of white wine sauce4 ,bring to a boil and then stir in two tablespoonfuls of lobster butter4 ,when the butter is melted strain the sauce over the fish4 ,roast shad and roe1 a l',americaine4 ,secure from the fish dealer a fresh shad with the roe inside1 and without the belly cut open4 ,in a roasting pan put four ounces of butter1 one chopped onion1 a carrot cut in very small dices1 a spoonful of chopped parsley1 and a bay leaf1 clove1 and a garlic clove1 all chopped fine4 ,place the fish on top1 season well with salt and pepper1 put a few bits of butter on top of the fish1 and place in the oven4 ,baste continually1 and if the pan becomes too dry1 add one-half glass of white wine1 baste1 and then add one-half glass of water4 ,bake for about an hour in a moderate oven4 ,when done place on a platter and pour the sauce in the pan over the fish4 ,a spoonful of ,worcestershire sauce1 and the juice of a lemon or two1 may be added to the sauce if desired4 ,english rice pudding4 ,three pints of milk1 one-quarter of a pound of rice1 one-quarter of a pound of sugar1 and one-half of a vanilla bean split in two4 ,boil the milk with the vanilla bean1 then add the washed rice1 and cook for about forty minutes4 ,add the sugar and boil again for a few minutes1 turning carefully with a wooden spoon1 so it will not stick to the bottom4 ,then remove from the fire1 add one cup of thick cream1 and pour into deep china vegetable dishes1 and bake in a hot oven until brown on top4 ,use one large dish for baking1 or individual ones1 as desired4 ,,april #be ,,breakfast ,grapefruit a la ,rose ,boiled eggs ,dry toast ,coffee ,,luncheon ,consomme in cup ,fillets of sand dabs1 sauce verte ,leberkloese 7liver dumplings7 ,sauerkraut ,boiled potatoes ,escarole and chicory salad ,port de ,salut cheese and crackers ,coffee ,,dinner ,cream of potatoes ,pickles ,tenderloin steak1 a la ,polonaise ,spinach with eggs ,mashed potatoes ,lettuce and alligator pear salad ,orange custard pie ,coffee ,grapefruit a la ,rose4 ,peel and slice two grapefruit and put in salad bowl4 ,mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar1 and strain through a fine colander4 ,have all very cold4 ,put the grapefruit in glasses and pour the fresh fruit sauce over it4 ,fillet of sand dabs1 fried4 ,cut the fillets from four sand dabs1 season with salt and pepper1 roll in flour1 then in beaten eggs1 then in bread crumbs1 and fry in hot swimming lard4 ,when done serve on napkins with fried parsley and quartered lemons4 ,serve sauce ,tartar or sauce verte separate4 ,sauce verte4 ,in a mortar mash equal parts of chives1 chervil and parsley4 ,when very fine add some mayonnaise sauce1 mix well1 and strain through a cheese cloth4 ,season well before serving4 ,leberkloese 7liver dumplings74 ,remove the skin from a calf's liver of good size1 and scrape well with a fork to remove all the nerves4 ,then put in a bowl and add four cups of fresh bread crumbs1 three eggs1 a little salt1 pepper1 grated nutmeg1 chopped parsley1 chopped garlic1 one chopped onion and four chopped shallots fried in butter1 a teaspoonful of chopped thyme leaves1 and one bay leaf chopped almost to a powder4 ,mix all well together1 and drop with a soupspoon into boiling bouillon or salt water1 and cook slowly for about twelve minutes4 ,place on a platter with a little brown gravy2 or1 in a pan put three ounces of butter with one cup of bread cut in small squares and fry until nice and yellow1 then pour over the dumplings1 and sprinkle chopped parsley on top4 ,tenderloin steak1 ,polonaise4 ,broil the steak1 put on a platter1 cover with maitre d'hotel sauce1 and garnish with cauliflower ,polonaise4 ,,april #bf ,,breakfast ,sliced oranges ,ham and eggs ,rolls ,coffee ,,luncheon ,eggs gourmet ,honeycomb tripe with cream and peppers ,baked potatoes ,fresh vegetable salad ,imperial pancake ,demi tasse ,,dinner ,consomme a la ,russe ,salted ,brazil nuts ,frogs' legs1 saute a sec ,breast of tame duck1 ,virginia style ,fried apples ,wax beans in butter ,romaine salad ,neapolitan ice cream ,assorted cakes ,coffee ,,supper ,angels on horseback ,chicken a la ,king ,coffee ,eggs gourmet4 ,spread some terrine de foie gras on four pieces of toast1 lay a poached egg on top of each piece1 and cover with sauce ,perigord4 ,honeycomb tripe with cream and peppers4 ,cut three pounds of tripe in strips about two inches long and one-half inch wide1 and put in casserole with cold water and a spoonful of salt4 ,bring to a boil and cook for ten minutes4 ,then drain off the water1 add one pint of milk1 season with salt1 and boil for thirty minutes4 ,cut six green peppers in small squares1 and put in casserole with three ounces of butter1 simmer until done1 then add one pint of cream sauce1 boil for a minute1 and add to the tripe4 ,boil together for five minutes4 ,imperial pancakes4 ,make some thin pancakes1 and cut in circular shapes with a three-inch round cutter4 ,with the same cutter cut some sponge cake1 and about one-half inch thick4 ,put some apple sauce on top of the cake1 then one of the round pieces of pancake1 and repeat until you have four layers with the pancake on top4 ,decorate with meringue paste1 with a pastry bag and a fancy tube1 and form in the shape of a crown on top4 ,put in oven to give a light color4 ,consomme a la ,russe4 ,to consomme brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person4 ,breast of tame duck4 ,cut the breasts from a tame duck1 season with salt and pepper4 ,put a piece of butter in a saute pan1 add the breasts and saute for about fifteen minutes if the duck is a young one4 ,serve on a platter covered with sauce ,colbert4 ,breast of duck1 ,virginia style4 ,broil two slices of ,virginia ham and lay on top of the breasts prepared as above4 ,boiled wax beans4 ,cut the strings from both sides of the beans1 and cut the beans in two4 ,boil in salted water until done1 then drain off the water1 and to each pound of beans add two ounces of butter and a little salt and pepper4 ,simmer for a few minutes1 and sprinkle with chopped parsley before serving4 ,angels on horseback4 ,select large eastern oysters1 wrap a slice of thin raw bacon around each oyster1 and fasten with a wooden toothpick4 ,dip them in beaten eggs mixed with a little ,worcestershire and ,english mustard1 then roll in fresh bread crumbs1 and place in a buttered saute pan with bits of butter on top of each oyster4 ,bake in hot oven for about eight minutes1 and serve on toast4 ,pour maitre d'hotel sauce on top1 and garnish with parsley in branches and halves of lemon4 ,,april #bg ,,breakfast ,grapefruit juice ,oatmeal and cream ,rolls ,cocoa ,,luncheon ,poached eggs1 d',artois ,turkey hash in cream ,alligator pear salad ,vanilla meringue pie ,demi tasse ,,dinner ,puree of green asparagus ,lyon sausage4 ,radishes ,fillet of turbot1 ,windsor ,leg of mutton1 ,choiseul ,o',brien potatoes ,escarole and chicory salad ,jam roll pudding ,coffee ,poached eggs1 d',artois4 ,place the poached eggs on toast and pour thick tomato sauce over them4 ,puree of green asparagus4 ,heat in a casserole three ounces of butter1 then add three ounces of flour and four pounds of green asparagus cut in small pieces1 one quart of milk1 one quart of chicken broth or bouillon1 a bouquet garni1 a little salt1 and one teaspoonful of sugar4 ,boil for an hour1 and strain through a very fine sieve4 ,then put back in casserole and add the yolks of two eggs mixed with one cup of cream4 ,cut some bread in small squares1 fry in butter1 and add just before serving4 ,fillet of turbot1 ,windsor4 ,cut six fillets of fish1 put in a buttered saute pan1 season with salt and white pepper1 add one-half glass of white wine and one-half glass of stock1 cover with buttered manilla paper1 and boil until done4 ,make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices4 ,place the fillets on a platter1 pour the sauce over them1 and garnish with six fried shrimps4 ,leg of mutton1 ,choiseul4 ,roast leg of mutton1 sauce ,madere1 garnished with small croustades of puree of peas and puree of spinach1 and fresh mushrooms saute in butter4 ,jam roll pudding4 ,mince fine one pound of suet1 add a pound of flour1 a pinch of salt and a cup of milk1 making a rather hard dough4 ,roll out to the thickness of a quarter of an inch or less4 ,cover evenly with a layer of any kind of fruit jam1 then roll up like a sausage1 wrap in a wet cloth1 tie with a string so it will not become loose1 and steam for an hour4 ,cut into individual pieces1 and serve warm1 with hard and soft sauces4 ,peach ,norelli4 ,fill two meringue shells with a small tablespoonful of vanilla ice cream4 ,on a fancy plate place an ice cold whole preserved peach1 or a fresh peach that has been cooked in syrup4 ,on two sides of the peach press the filled meringue shells1 decorate the center with whipped cream1 and on the top place a whole marron glace4 ,,april #bh ,,breakfast ,honey in comb ,plain scrambled eggs ,buttered toast ,coffee ,,luncheon ,stuffed tomatoes with anchovies ,clam broth in cups ,cheese straws ,planked shad and roe ,cucumber salad ,roquefort cheese with crackers ,coffee ,,dinner ,consomme ,celestine ,brook trout saute1 miller style ,larded tenderloin of beef1 ,montpasson ,onion glaces ,quartered artichokes ,parisian potatoes ,field salad ,meringue glacee au chocolat ,coffee ,consomme ,celestine4 ,make some thin pancakes1 cut in strips like matches1 and serve in consomme4 ,larded tenderloin of beef4 ,lard a tenderloin of beef1 after removing the fat and skin4 ,put in a roasting pan with a sliced onion1 carrot1 celery1 a little leek1 parsley1 one bay leaf1 six cloves1 and one spoonful of whole black peppers4 ,put some small bits of butter on top of the tenderloin1 season with salt and pepper1 and place in a hot oven4 ,baste frequently4 ,after the fillet is done remove to a platter1 place the pan on top of the stove and take off the fat except about one spoonful4 ,then add one spoonful of flour1 stir well1 and add two cups of stock and a spoonful of meat extract1 season with salt and pepper1 boil for five minutes1 and strain4 ,add one-half glass of good ,madeira wine1 pour half of the sauce over the tenderloin1 and serve the rest in a sauceboat4 ,larded tenderloin of beef1 ,montbasson4 ,cook the tenderloin as above1 but serve with sauce ,madere1 and garnish with a bouquet of quartered artichokes1 glaced onions1 and ,parisian potatoes4 ,quartered artichokes4 ,cut four large artichokes in quarters1 remove the fuzzy parts on the inside1 and immediately rub the quarters with lemon so they will not become black4 ,boil in salt water until soft4 ,pears ,bourdaloue4 ,peel and cook some nice pears in a light syrup1 which can be made of one pint of water and one pound of sugar4 ,mix a half pound of sugar with the yolks of eight eggs and two ounces of flour4 ,boil one quart of milk with half of a vanilla bean1 and pour into the yolks and sugar1 and cook until it thickens4 ,add two ounces of sweet butter and mix well1 making a nice smooth cream4 ,put some of this cream on a plate and put the cooked pears on top4 ,the pears may be cut in half and cored1 if desired4 ,cover the pears with the rest of the cream1 sprinkle some macaroon crumbs on top1 and put in a hot oven to brown4 ,serve very hot4 ,,april #bi ,,breakfast ,strawberries with cream ,fried hominy ,country sausages ,rolls ,coffee ,,luncheon ,pickled salmon1 ,st4 ,francis ,eggs1 ,commodore ,hashed fillet of beef1 ,sam ,ward ,cocoanut custard pie ,demi tasse ,,dinner ,cream of parsnips ,ripe olives ,tomcods1 ,montmorency ,chicken saute1 ,madeleine ,alligator pear salad ,omelette au cognac ,coffee ,pickled salmon1 ,st4 ,francis4 ,cut in small pieces two pounds of raw salmon and put in saute pan1 add a can of sliced cepes1 a cupful of sliced sour pickles1 one-half cup of sliced green olives1 a glass of white wine1 a pint of tomato ketchup1 one spoonful of salt1 one tablespoonful of paprika1 and four peeled tomatoes1 squeezed and cut in small pieces4 ,put on fire1 bring to the boiling point1 set on back of the stove and let stand for a half hour4 ,then put in earthen jar and place in ice box4 ,serve cold4 ,eggs1 ,commodore4 ,cook the eggs en cocotte1 just before serving pour a little ,bearnaise sauce on top4 ,hashed fillet of beef1 ,sam ,ward4 ,take the unused portions of roasted or larded tenderloin of beef and cut in small squares4 ,also an equal amount of boiled potatoes cut in the same way4 ,in a saute pan put one chopped onion and two green peppers cut in small dices1 with two ounces of butter4 ,simmer until soft1 then add the potato and meat1 one cup of bouillon1 or two cups1 if necessary1 season with salt1 cover1 put in oven and cook for thirty minutes4 ,serve on platter with chopped parsley on top1 and garnished with small pieces of toast4 ,cream of parsnips4 ,peel and slice six parsnips and put in vessel with one pint of chicken broth1 boil1 and when soft add one pint of cream sauce4 ,boil for ten minutes and then pass through a fine sieve4 ,put back in vessel1 add one pint of thick cream1 season with salt and pepper1 and add two ounces of sweet butter before serving4 ,tomcods1 ,montmorency4 ,put four tomcods on a buttered flat saute pan1 season with salt and pepper1 put four canned heads of mushrooms on top of each fish1 cover with ,italian sauce1 sprinkle with a little grated cheese1 put small bits of butter on top1 and bake in a moderate oven for twenty minutes4 ,before serving pour the juice of two lemons over the fish1 sprinkle with chopped parsley1 and serve in same pan4 ,chicken saute1 ,madeleine4 ,joint two spring chickens and put in saute pan with three ounces of butter1 season with salt and pepper1 and then simmer for five minutes4 ,then sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes4 ,add one pint of boiling milk and boil for ten minutes4 ,then remove the chicken to a platter1 bring the sauce to a boil1 add one cup of cream1 and strain over the chicken4 ,see that the sauce is well seasoned4 ,sprinkle about one and one-half cupfuls of macedoine vegetables over all4 ,omelet au cognac4 ,sprinkle a plain omelet with plenty of powdered sugar1 burn with a red-hot poker1 pour two ponies of cognac around the omelet1 and set afire before bringing to the table4 ,,april #cj ,,breakfast ,raspberries with cream ,waffles ,chocolate with whipped cream ,crescents ,,luncheon ,grapefruit en supreme ,eggs a la ,turque ,chickens' legs1 deviled ,asparagus ,hollandaise ,gauffrette potatoes ,apple pie ,american cheese ,coffee ,,dinner ,consomme printanier royal ,salted almonds ,halibut1 ,richmond ,roast tame duck with olive sauce ,sweet potatoes1 country style ,stewed tomatoes1 family fashion4 ,cold asparagus1 mayonnaise ,biscuit ,tortoni ,assorted cakes ,coffee ,eggs a la ,turque4 ,to shirred eggs add a few chickens' livers saute1 in brown gravy4 ,place a slice of truffle on top of each egg4 ,deviled chickens' legs4 ,left over boiled or broiled chickens' legs may be utilized4 ,season with salt and pepper1 spread with a little ,french mustard mixed with a little powdered mustard and ,worcestershire sauce4 ,roll in fresh bread crumbs1 and broil over a slow fire4 ,when done serve on a platter with devil sauce1 or sauce poivrade4 ,devil sauce4 ,in a casserole put one chopped shallot and one ounce of butter1 and merely warm1 then add the juice of a lemon1 one spoonful of ,french mustard1 one spoonful of ,worcestershire sauce1 and one pint of brown gravy4 ,season with salt and pepper1 boil for five minutes1 and strain4 ,consomme printanier4 ,cut all kinds of spring vegetables in fancy or dice shapes1 boil in salt water1 and serve in hot consomme4 ,just before serving add some small leaves of chervil4 ,the vegetables commonly used are carrots1 turnips1 peas1 string beans1 small green asparagus tips1 small flowers of cauliflower1 etc4 ,halibut1 ,richmond4 ,make a border with a potato croquette preparation1 around a silver platter4 ,remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes4 ,then put in vessel1 add one-half pint of cream and one pint of cream sauce1 season with salt and ,cayenne pepper1 and boil together for five minutes4 ,then place inside the border on the silver platter1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven until nicely colored4 ,olive sauce4 ,remove the stones from twenty-four green olives1 cut the olives in two1 and put in a casserole with a glass of sherry or ,madeira wine1 and boil until nearly dry4 ,then add one pint of brown gravy1 season with salt and a little ,cayenne pepper1 and boil for five minutes4 ,serve with any meat4 ,stewed tomatoes1 family fashion4 ,peel six tomatoes and cut each in eight pieces4 ,put in a casserole with three ounces of butter1 season with salt and pepper1 add a pinch of sugar and two slices of bread cut in small squares1 cover1 and simmer on a slow fire for about forty minutes4 ,,may #a ,,breakfast ,stewed prunes ,melba toast ,ceylon tea ,,luncheon ,little ,neck clam cocktail ,broiled striped bass1 maitre d'hotel ,potatoes natural ,lettuce and tomato salad ,french pancakes ,coffee ,,dinner ,bisque of crabs ,radishes ,fillet of sole1 ,marguery ,vol au vent of salmon1 ,genoise ,planked shad and roe ,cucumber salad ,fancy ice cream ,alsatian wafers ,demi tasse ,,supper ,canape of sardines ,yorkshire buck ,coffee ,fillet of sole1 ,marguery4 ,put four fillets of sole in a buttered saute pan4 ,season each fillet with salt and a little ,cayenne pepper1 add one-half glass of white wine1 and cover with buttered manilla paper4 ,put in oven and cook for six minutes4 ,remove the fillets to a buttered silver platter1 place six boiled mussels and one head of canned mushrooms on top of each fillet4 ,now add to what wine is left in the sauce pan1 one spoonful of white wine sauce1 and bring to a boil1 and bind with the yolks of two eggs and two ounces of butter4 ,stir well so the butter will be thoroughly melted4 ,strain and pour over the fish1 sprinkle with grated bread crusts1 and bake in a very hot oven just long enough to acquire a light golden color4 ,vol au vent of salmon1 ,genoise4 ,make one large1 or four individual1 vol au vent shells4 ,boil one pound of salmon in salted water2 when done cut in pieces one inch square1 put in casserole1 cover with one-half pint of ,genoise sauce1 add eight heads of canned mushrooms1 season well1 and fill the shells4 ,chicken saute1 ,montpensier4 ,joint a spring chicken and season with salt and pepper4 ,melt in a saute pan one ounce of butter2 when hot add the chicken and saute until nice and brown4 ,then sprinkle with one-half spoonful of flour and let that get brown2 add one-half cup of bouillon and a spoonful of meat extract1 and simmer without being covered for five minutes4 ,then remove the chicken to a platter1 season the sauce well and pour over it4 ,garnish with quartered tomatoes sauteed in butter1 and chopped parsley and chives1 and also with small pieces of bread cut in heart shapes and fried in butter4 ,yorkshire buck4 ,welsh rabbit on anchovy toast with a poached egg and two strips of broiled bacon on top4 ,,may #b ,,breakfast ,cherries ,omelet with bacon ,rolls ,coffee ,,luncheon ,stuffed eggs1 mayonnaise sauce ,broiled spareribs with lentils ,breast of squab1 sauce ,perigord ,potato croquettes ,port de ,salut cheese with crackers ,coffee ,,dinner ,farina soup1 ,francis ,joseph ,fillet of flounder1 ,pompadour ,larded sirloin of beef1 ,d',orsay ,artichokes jardiniere ,rissolees potatoes ,romaine salad ,burgundy wine jelly ,assorted cakes ,coffee ,breast of squab1 ,perigord4 ,cut the breasts from four squabs1 season with salt and pepper1 roll in flour1 and fry in saute pan in three ounces of butter4 ,when done place on toast and cover with sauce ,perigord4 ,fillet of flounder1 ,pompadour4 ,cut the fillets from a flounder and place them on a china platter1 season with salt1 pepper1 the juice of a lemon1 and a spoonful of olive oil4 ,set in the ice box for twelve hours2 then take out and roll in flour1 then in beaten eggs1 and finally in bread crumbs1 and fry in swimming lard4 ,when done place on a platter on a napkin1 and garnish with fried parsley and quartered lemons4 ,make a sauce of six fillets of anchovies cut in small slices1 mixed with sauce ,tartare1 well seasoned1 and serve separate4 ,artichokes jardiniere4 ,boiled artichoke bottoms filled with macedoine of vegetables4 ,farina soup1 ,francis ,joseph4 ,roast a pheasant in the oven for five minutes to obtain a slight color1 then put in fresh-prepared consomme and boil until soft4 ,then strain the consomme1 bring to a boil1 add three pints of farina and boil for fifteen minutes4 ,then bind with the yolks of two eggs and one-half cup of cream1 add a glass of sherry wine1 one spoonful of grated cheese2 season with salt1 a little cayenne pepper and the juice of a lemon4 ,cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it2 give it a sprinkle of chopped parsley1 and serve hot4 ,,may #c ,,breakfast ,baked apples with cream ,buckwheat cakes1 maple syrup ,rolls ,english breakfast tea ,,luncheon ,supreme of oysters1 ,st4 ,francis ,eggs ,malakoff ,broiled chicken ,souffle potatoes ,lettuce salad ,old fashioned strawberry shortcake ,coffee ,,dinner ,consomme chiffonnade ,ripe ,california olives ,fillet of smelts1 ,stanley ,chicken saute1 ,demidoff ,turnips glaces ,potato croquettes ,endives salad ,biscuit glace1 au peppermint ,macaroons ,coffee ,supreme of oysters1 ,st4 ,francis4 ,for about eight people4 ,use twenty ,california oysters or seven ,eastern oysters for each person4 ,serve like an oyster cocktail in grapefruit supreme glasses in the following sauce3 ,mix one cup of tomato ketchup1 a short cup of cream1 one teaspoonful of ,worcestershire sauce1 one teaspoonful of lemon juice1 season with salt1 a dash of tobasco1 and paprika4 ,the cream should be added last4 ,keep the sauce on ice until needed4 ,eggs1 ,malakoff4 ,spread some fresh caviar on four pieces of toast1 lay a poached egg on each1 and cover the eggs with horseradish sauce and cream4 ,consomme chiffonnade4 ,cut equal parts of lettuce and sorrel in ,julienne style1 put in casserole1 cover with water1 bring to a boil1 then drain off water and allow to become cool4 ,then put back in casserole1 add two quarts of consomme1 and boil very slowly for about thirty minutes4 ,before serving add a little chopped parsley and chervil4 ,fillet of smelts1 ,stanley4 ,split six smelts1 remove the bones1 season with salt and pepper1 place in a buttered saute pan1 add one-half glass of white wine1 and cover with buttered paper4 ,bake in oven for five minutes1 and then place the fillets on a platter4 ,make a cardinal sauce but add to it the tail of a lobster cut in small squares1 twelve slices of truffles1 and six heads of canned mushrooms1 sliced4 ,pour over the fish4 ,cardinal sauce4 ,one pint of sauce au vin blanc2 bring to a boil and stir in two spoonfuls of lobster butter4 ,chicken saute1 ,demidoff4 ,joint a spring chicken1 season with salt and pepper and put in saute pan with two ounces of butter4 ,heat1 add the chicken1 and saute on both sides for fifteen minutes4 ,then add a cup of ,madeira sauce1 and dress on a platter with sauce over it4 ,garnish the platter with turnips glace2 onions glace2 queen olives with the stones removed1 and warmed in sherry wine2 and ,french carrots4 ,,may #d ,,breakfast ,raspberries with cream ,boiled eggs ,buttered toast ,coffee ,,luncheon ,canape ,riga ,sand dabs1 meuniere ,ox tail braise ,noodles ,polonaise ,cole slaw1 #a1jjj ,island dressing ,lemon custard pie ,coffee ,,dinner ,puree of red kidney beans ,radishes ,fillet of halibut1 ,bristol ,sweetbreads braise1 ,zurich ,new peas1 au cerfeuil ,julienne potatoes ,roast chicken1 au jus ,lettuce and grapefruit salad ,savarin ,mirabelle ,coffee ,ox tail braise4 ,cut two ox tails in pieces three inches long1 wash well and dry with a towel or cloth4 ,season with salt and pepper4 ,in a casserole put three ounces of butter1 put on the stove1 and when hot add the ox tail4 ,saute until nice and brown1 then add three spoonfuls of flour1 and let that become brown also4 ,then add one quart of boiling water1 a bouquet garni1 a little salt1 one-half can of tomatoes1 or four chopped fresh tomatoes1 one piece of garlic1 an onion and a carrot4 ,cover the casserole and put in the oven until the ox tail is soft4 ,it will require two or three hours4 ,when done remove the ox tail to a platter1 reduce the sauce1 season well1 and strain over the ox tail on the platter4 ,puree of kidney beans4 ,soak three pounds of dry red kidney beans in cold water over night4 ,then put on fire with two quarts of cold water1 a handful of salt1 a ham bone1 an onion1 a carrot and a bouquet garni4 ,skim well1 and when it boils1 cover and cook until soft4 ,remove the ham bone1 carrot1 onion1 and bouquet garni1 and strain the beans through a fine sieve4 ,put back in casserole1 boil again1 then season with salt and pepper1 and add three ounces of butter1 little by little1 and stir well until thoroughly melted4 ,serve with bread cut in small squares and fried in butter4 ,fillet of halibut1 ,bristol4 ,put four fillets of halibut in a buttered saute pan1 season with salt and pepper1 cover with buttered paper1 add one-half glass of milk and water mixed1 and cook4 ,when done place the fish on a buttered platter1 garnish with two dozen parboiled oysters1 and cover all with cream sauce4 ,sprinkle with grated cheese1 put small bits of butter on top1 put in oven and bake until colored4 ,sweetbreads braise1 ,zurich4 ,put some braised sweetbreads on a platter and garnish with croustades financiere and sauce ,madere4 ,,may #e ,,breakfast ,gooseberries in cream ,waffles ,honey in comb ,coffee ,,luncheon ,oranges en supreme au ,curacao ,clam broth in cups ,cheese straws ,broiled squab on toast ,olivette potatoes ,cold asparagus1 mustard sauce ,chocolate eclairs ,coffee ,,dinner ,consomme croute au pot ,crab legs1 ,josephine ,fillet of beef1 ,cendrillon ,pate de foie gras ,hearts of lettuce ,omelet with fresh strawberries ,demi tasse ,oranges en supreme au ,curacao4 ,slice two oranges1 sprinkle with a spoonful of powdered sugar1 and add one pony of ,curacao4 ,have well iced1 and serve in large supreme glasses4 ,consomme croute au pot4 ,cut carrots1 turnips1 cabbage and leeks in small thin squares1 parboil1 and finish cooking in consomme4 ,serve with sliced ,french bread browned in oven4 ,crab legs1 ,josephine4 ,bread the crab legs with fresh bread crumbs1 and fry in a pan1 with butter4 ,dish up on a round platter1 with sliced fresh mushrooms saute in butter in center4 ,serve sauce ,colbert separate4 ,fillet of beef1 ,cendrillon4 ,roast tenderloin of beef1 sauce ,madere1 garnished with the following3 ,shape some potato croquettes in the form of small patties1 about one and one-half inch in diameter and one inch high4 ,roll in flour1 beaten eggs1 and bread crumbs4 ,mark about an eighth inch deep on top with a small round cutter1 and fry in swimming lard4 ,then lay out on a towel1 lift out the cover formed by the cutter1 and save4 ,scoop out the center1 fill with a soubise 7puree of onions71 and replace the cover4 ,,may #f ,,breakfast ,strawberries and raspberries1 with cream ,scrambled eggs ,rolls ,oolong tea ,,luncheon ,hors d'oeuvres varies ,eggs ,chateaubriand ,breaded lamb chops1 reforme ,endives salad ,roquefort cheese and crackers ,coffee ,,dinner ,lamb broth a la ,grecque ,ripe ,california olives ,lake ,tahoe trout1 maitre d'hotel ,calf's head1 ,providence ,roast chicken ,peas ,potatoes au gratin ,watercress salad ,french pastry ,coffee ,eggs ,chateaubriand4 ,spread some foie gras on a piece of toast1 lay a poached egg on top1 and cover with tomato sauce4 ,breaded lamb chops1 reforme4 ,mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley4 ,season eight chops with salt and pepper1 roll in flour1 then in beaten eggs1 and finally in the crumbs mixed as above4 ,fry in hot butter1 and when done place on a platter and pour around them the following sauce3 ,cut in small strips1 and in equal parts1 some gherkins1 beets1 fresh mushrooms saute in butter1 or canned mushrooms1 smoked beef tongue1 and the whites of hard-boiled eggs4 ,add one pint of good meat gravy and a spoonful of melted currant jelly4 ,season with salt and ,cayenne pepper4 ,serve some of the sauce separate4 ,lamb broth1 a la ,grecque4 ,cut a pound of raw lamb1 from the shoulder or leg1 in dices about one-half inch square4 ,in a casserole put three ounces of butter and set on the stove4 ,when hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes4 ,then add two spoonfuls of flour and one spoonful of curry powder1 and simmer for five minutes1 then add two quarts of stock1 bouillon or hot water4 ,if water is used add a bouquet garni4 ,bring to a boil and cook for fifteen minutes1 then add a cup of washed rice and boil until soft4 ,season with salt and pepper1 remove the bouquet garni if used1 add one tablespoonful of ,worcestershire sauce and a teaspoonful of sugar4 ,serve with a little chopped parsley4 ,calf's head1 ,providence4 ,boil a calf's head with the brain and tongue4 ,place one piece of each1 for each person1 on a platter1 cover with sauce ,madere with mushrooms and olives4 ,,may #g ,,breakfast ,sliced bananas with cream ,ham and eggs ,rolls ,coffee ,,luncheon ,crab salad1 ,louis ,braised mutton chops with string beans ,gendarme potatoes ,orange meringue pie ,demi tasse ,,dinner ,little ,neck clams ,consomme ,vivieurs ,fillet of sole1 ,suchet ,sweetbreads braise1 ,godard ,roast leg of reindeer1 au jus ,sweet potatoes1 ,southern style ,puree of salad 7vegetable7 ,vanilla ice cream ,assorted cakes ,coffee ,crab salad1 ,louis4 ,arrange lettuce leaves around the inside of a salad bowl1 with a few sliced leaves on the bottom4 ,put crab meat on top of the sliced leaves1 and a few sliced hard-boiled eggs and sliced chives on top of the crab meat4 ,in another bowl mix one-half cup of ,french dressing with one-half cup of ,chili sauce1 two spoonfuls of mayonnaise1 salt1 pepper1 and one teaspoonful of ,worcestershire sauce4 ,pour over the salad1 and serve very cold4 ,braised mutton chops4 ,have six chops cut one and one-half inches thick1 season with salt and pepper4 ,in a saute pan on the stove put one spoonful of fat or lard1 and when hot add the chops and fry on both sides until brown4 ,then drain off the fat1 add two ounces of butter1 sprinkle with a spoonful of flour1 add one pint of stock1 one crushed tomato1 one bay leaf1 one clove2 and then simmer slowly for an hour and a half4 ,when done place the chops on a platter1 season the sauce well1 and strain over the chops4 ,consomme ,vivieurs4 ,make a ,julienne of beets1 leeks and celery1 in equal parts1 parboil in salt water1 and finish cooking in consomme4 ,then add the breast of a boiled chicken also cut ,julienne4 ,chop a raw beet1 press out the juice and add to the consomme4 ,this will give it a nice reddish color4 ,serve croutons diable separate4 ,croutons diable 7for soup74 ,use either white or rye bread1 and cut in round pieces the size of a quarter of a dollar4 ,mix some grated ,parmesan cheese with ,cayenne pepper1 and put on the round pieces of bread4 ,place on a flat pan and bake in oven until brown4 ,serve on a napkin4 ,fillet of sole1 ,suchet4 ,make a ,julienne of vegetables in the same manner as for consomme4 ,prepare a fillet of sole1 au vin blanc4 ,when the sole is done add the ,julienne of vegetables to the white wine sauce1 together with a little chopped tarragon1 and pour over the fish4 ,have the sauce well seasoned4 ,sweetbreads braise1 ,godard4 ,braise the sweetbreads and dish up on a platter4 ,garnish with whole truffles heated in sherry wine1 and whole heads of mushrooms fried in butter1 rooster combs1 rooster fries1 and sauce ,madere around the platter4 ,,may #h ,,breakfast ,guava jelly ,rice cakes ,breakfast sausages ,chocolate with whipped cream ,rolls ,,luncheon ,grapefruit en supreme au marasquin ,consomme in cups ,finnan haddie in cream ,baked potatoes ,italian salad ,camembert cheese ,coffee ,,dinner ,consomme with royal and carrots ,ripe ,california olives ,crab meat1 ,belle ,helene ,tournedos ,bordelaise ,julienne potatoes ,cauliflower au gratin ,fresh strawberry coupe ,assorted cakes ,coffee ,consomme with royal and carrots4 ,boil one quart of ,french carrots in salted water4 ,when done1 drain off the water and pass the carrots through a fine sieve4 ,take a cup of this carrot puree and mix with two whole eggs and one yolk1 season with salt and pepper1 and strain again4 ,put in a small buttered pudding mould and cook in a bain-marie4 ,when set1 allow to become cool1 remove from mould1 and cut in any fancy shape desired4 ,serve in hot consomme4 ,tournedos ,bordelaise4 ,either fry in butter or broil a small tenderloin steak4 ,dish up on a platter1 put some sliced parboiled beef marrow on top1 and cover with ,bordelaise sauce4 ,fresh strawberry coupe4 ,select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino1 and mix well4 ,fill some coupe glasses about half full1 pour some of the juice over each1 and fill the remainder of the glass with vanilla ice cream4 ,decorate the top with selected strawberries4 ,fresh raspberry coupe4 ,use raspberries1 and prepare as above4 ,banana coupe4 ,use sliced bananas1 and prepare in the same manner as for strawberries4 ,orange coupe4 ,use sliced oranges1 and prepare as above4 ,grapefruit coupe4 ,same as orange coupe1 but use a little more sugar4 ,,may #i ,,breakfast ,orange juice ,omelet with cepes ,rolls ,coffee ,,luncheon ,crab ravigote ,consomme in cups ,chicken a la ,king ,knickerbocker salad ,baba au rhum ,coffee ,,dinner ,puree of white beans1 ,soubise ,fillet of bass1 ,duglere ,rack of lamb1 ,montjo ,sybil potatoes ,artichokes1 ,hollandaise ,chiffonnade salad ,peach ,norelli ,assorted cakes ,coffee ,knickerbocker salad4 ,on a long leaf of romaine salad put one slice of grapefruit1 then one slice of orange1 and so on until the leaf is full4 ,then put four fresh strawberries on top1 cover with ,french dressing and garnish with whipped cream4 ,serve on individual plates4 ,puree of white beans1 ,soubise4 ,soak two pounds of white beans in cold water over night4 ,then put on fire with two quarts of water1 six whole white onions1 one bouquet garni1 one ham bone1 and two pounds of veal bones4 ,season with salt2 and skim when it comes to a boil4 ,when the beans are soft remove the bouquet garni1 ham and veal bones1 strain the rest through a fine sieve1 and put back on the fire4 ,bring to a boil1 and stir in three ounces of butter1 adding it little by little4 ,season with salt and pepper1 and if too thick add a little bouillon4 ,serve separate1 some small squares of bread fried in butter4 ,crab ravigote4 ,mix the meat of one boiled crab with a cup of ,tartar sauce and a little ,cayenne pepper4 ,with this fill four ,eastern crab shells4 ,these shells are smaller and daintier than the ,pacific ,coast variety1 and can be obtained from first-class grocers4 ,sprinkle the tops with finely chopped parsley1 then lay a band of pimento across the center1 parallel this with chopped yolk of egg on one side1 and with chopped whites on the other1 and fringe the whole with chopped parsley4 ,serve with quartered lemon and parsley4 ,fillet of bass1 ,duglere4 ,on a buttered platter put four fillets of bass1 and season with salt and pepper4 ,sprinkle with a half of an onion1 chopped fine1 and a little chopped parsley1 tarragon and chervil4 ,peel and chop two tomatoes and spread over the top of the fish4 ,put around the platter a little brown gravy and one-half glass of white wine4 ,a spoonful of meat extract diluted with warm water may be used in place of the gravy if desired4 ,put a small piece of butter on top of each fillet1 then place the platter in a moderate oven and bake for about thirty-five minutes4 ,serve on the same platter4 ,rack of lamb1 ,montjo4 ,roast a rack of lamb1 and serve with sauce ,madere1 to which has been added a can of ,french mushrooms and some stuffed olives4 ,omelet with cepes4 ,melt two ounces of butter in an omelet pan1 then add a can of sliced cepes1 season with salt and pepper1 and fry them4 ,then add twelve beaten eggs1 and make the omelet4 ,pour some brown gravy around the omelet4 ,cream or tomato sauce may be used1 if desired4 ,,may #aj ,,breakfast ,cherries ,poached eggs on toast ,broiled bacon ,rolls ,coffee ,,luncheon ,crab meat in cream ,radishes ,loin of lamb chops1 jardiniere ,souffle potatoes ,cold artichokes1 mustard sauce ,assorted cheese with crackers ,coffee ,,dinner ,consomme ,valentienne ,salted almonds ,lake ,tahoe trout1 meuniere ,chicken saute1 ,montpensier ,duchesse potatoes ,jets de houblons ,dandelion salad ,dartois ,chantilly ,coffee ,loin of lamb chops1 jardiniere4 ,season four lamb chops with salt and pepper1 roll in oil1 and broil4 ,then place on a platter1 cover with ,madeira sauce1 and garnish with bouquets of fresh vegetables2 such as peas in butter1 cauliflower ,hollandaise2 or asparagus tips1 string beans1 young carrots1 etc4 ,also add some kind of potatoes4 ,consomme ,valentienne4 ,make some small dumplings of cream puff paste and boil in salt water for two minutes4 ,cook some lettuce1 cut ,julienne style1 in consomme4 ,boil some ,italian paste4 ,serve equal parts of each in boiling consomme4 ,suggestions and recipes for preserves1 jellies and pickles4 ,for jelly select your fruit before it is too ripe1 as the flavor will then be much better4 ,put it on the stove and bring to a heat1 to facilitate the easy extraction of the juice4 ,have a funnel-shaped bag made of flannel1 to strain the juice through4 ,the first time it is strained use a wire sieve with a revolving wire to crush the fruit4 ,the juice should always be strained twice1 and the second time if the flannel bag is used1 and it is allowed to hang over night and drip1 it will be much clearer4 ,put on the juice over a good fire and allow it to come to a heat1 then add the sugar1 which should be first heated in the oven4 ,boil rapidly in a pan with a very large bottom1 so that as much surface can be on the stove as possible4 ,if it is desired that the color be light add a little gelatine4 ,from fifteen to twenty minutes is long enough to boil it1 but it should not stop boiling during this time4 ,better success will probably be had if the jelly is cooked in small quantities4 ,after pouring the jelly in glasses set in the hot sun until set1 and then cover with melted paraffine4 ,if corn starch be put in the juice before adding the sugar it will make it clearer4 ,use two teaspoonfuls in two tablespoonfuls of water1 to three pints of juice4 ,a teaspoonful of sugar on top of jelly1 in the glass1 prevents moulding4 7,to one pint of juice #aa_/b lbs4 sugar74 ,preserves4 ,small stone jars are best for preserves4 ,if glass jars are used they should be wrapped in paper to exclude the light4 ,to prevent preserves from sugaring add a little tartaric acid after they are cooked4 ,pickles4 ,cider vinegar is best for pickles4 ,if vinegar is too strong dilute it with water4 ,the pickles should be tightly sealed to prevent the air reaching the vinegar1 as this kills it4 ,the vinegar should always be poured on hot1 just as it comes to the first scald--never allowing it to boil4 ,never put up pickles in anything that has held grease2 and never let them freeze4 ,if pickles are put into brine it should be strong enough to bear an egg4 ,to make the brine1 use a heaping pint of salt to each gallon of water4 ,put the pickles in bottles1 and seal while the brine is hot4 ,a half bushel of grape leaves added to the barrel of salt pickles will keep them sound and firm4 ,a slice of horseradish added to each jar or bottle of vinegar pickles will keep the vinegar clear4 ,,may #aa ,,breakfast ,fresh raspberries with cream ,boiled eggs ,buttered toast ,english breakfast tea ,,luncheon ,sardines in oil ,chicken broth in cups ,fried tomcods1 ,tartar sauce ,broiled honeycomb tripe1 ,chili sauce ,browned mashed potatoes ,field and beet salad ,lemon meringue pie ,coffee ,,dinner ,potage sante ,crab meat1 ,suzette ,roast ribs of beef1 ,yorkshire pudding ,stewed corn ,french peas ,chiffonnade salad ,grapefruit coupe ,assorted cakes ,coffee ,broiled honeycomb tripe1 ,chili sauce4 ,roll four pieces of well seasoned boiled tripe in oil1 then in fresh bread crumbs1 and then broil4 ,heat one-half bottle of ,chili sauce1 pour on a platter and lay the tripe on top4 ,preserves4 ,amount of fruit required4 ,seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves4 ,fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam4 ,two quarts of stemmed currants will make two pints of juice4 ,added to two pounds of sugar it will make three tumblers of jelly4 ,always wash strawberries before removing the hulls1 and then put in a colander to drain4 ,always select strawberries for their flavor rather than for their size4 ,strawberry preserves4 ,prepare a small quantity at a time to secure the best results4 ,make a syrup in a kettle with two pounds of cane sugar and half a cup of water4 ,drop the berries into it and cook rapidly for twenty minutes4 ,do not stir1 but remove any scum which may arise4 ,after twenty minutes remove the berries and put in tumblers4 ,cook the syrup to a jelly and fill up the tumblers with it4 ,allow to become cold before covering4 ,blackberry jam4 ,four quarts of blackberries1 two quarts of nice cooked apples1 four quarts of cane sugar4 ,boil for twenty-five or thirty minutes4 ,raspberry or loganberry jam4 ,in making raspberry jam1 if two-thirds red raspberries and one-third currants are used the jam will be better1 as the berries alone do not contain enough acid4 ,loganberries are sufficiently acid4 ,mash the fruit well1 and boil it for twenty minutes4 ,weigh1 and to every pound of fruit use three-quarters of a pound of sugar4 ,boil until when some is placed on a saucer no juice will gather around it4 ,put in small jars or glasses1 in the same manner as jelly4 ,canned strawberries4 ,wash well before hulling4 ,weigh1 and to each pound of berries add one-quarter pound of cane sugar4 ,boil for fifteen minutes4 ,put in pint jars and seal while hot4 ,apple jelly4 ,take ripe ,belleflower1 or other fine-flavored cooking apples4 ,cut in quarters and remove the cores4 ,drop in water as fast as cut1 to prevent them from turning black4 ,add a little lemon juice to the water4 ,when all are ready drain off the water1 and put the apples in a copper preserving kettle4 ,pour a little water over them and cook until soft1 then strain through a flannel bag4 ,boil the juice with an equal weight of sugar1 until it jells1 and pour while hot into jelly glasses4 ,blackberry jelly4 ,heat the berries to the boiling point1 mash1 and strain through a flannel bag4 ,add an equal weight of sugar to the juice1 and boil briskly for twenty-five minutes4 ,pour into glasses while hot4 ,,may #ab ,,breakfast ,nutmeg melon ,shirred eggs ,rolls ,coffee ,,luncheon ,ecrevisses en buisson ,chicken patties1 ,toulouse ,broiled ,virginia ham ,french fried potatoes ,panachee salad ,savarin with strawberries ,coffee ,,dinner ,consomme ,ravioli ,queen olives ,shad roe1 ,bordelaise ,fillet of beef1 ,lombarde ,cold asparagus1 vinaigrette ,souffle pudding1 ,dame ,blanche ,coffee ,chicken patties1 ,toulouse4 ,fill some patty shells with ,toulouse filling1 prepared in the same manner as for ,vol au vent ,toulouse4 ,broiled ,virginia ham4 ,use either boiled or raw ,virginia ham4 ,cut in thin slices1 broil1 and serve on platter1 garnished with parsley in branches4 ,panachee salad4 ,this is a mixed salad of two kinds of vegetables such as beans and flageolets1 peas and carrots1 potatoes and lettuce1 beets and field1 etc4 ,consomme ,ravioli4 ,make some small raviolis and boil them for five or ten minutes in consomme4 ,shad roe1 ,bordelaise4 ,season four roes with salt and pepper1 roll in oil1 and broil2 when done put on a platter4 ,parboil one-half pound of beef marrow1 slice very thin1 and lay on top of the broiled roe4 ,cover with ,bordelaise sauce4 ,fillet of beef1 ,lombarde4 ,roast tenderloin of beef1 sauce ,madere1 garnished with stuffed tomatoes and potato croquettes4 ,souffle pudding1 ,dame ,blanche4 ,one-quarter pound of butter1 one-quarter pound of sugar1 three ounces of flour1 one pint of milk1 the yolks of eight eggs1 the whites of eight eggs1 and three ounces of ground blanched almonds4 ,put the almonds in boiling water for one second1 then immediately put them into cold water1 then remove the skins1 and chop them very fine4 ,mix the butter1 flour and sugar into a hard batter4 ,put the milk and the almonds on the stove to boil1 then add the batter1 and stir until it becomes a creamy mixture4 ,then remove from the fire1 and add the yolks one by one1 mixing well4 ,beat the whites of eggs to snow1 and mix with the rest4 ,put in a buttered mould and bake in a moderate oven for about forty minutes4 ,serve hot1 with cream sauce to which chopped almonds have been added4 ,,may #ac ,,breakfast ,baked apple with cream ,griddle cakes ,maple syrup ,coffee ,,luncheon ,cantaloupe ,strained onion soup ,croutons ,parmesanne ,pickelsteiner stew ,roquefort cheese with crackers ,coffee ,,dinner ,potage ,turinoise ,salted ,brazil nuts ,sand dabs1 ,david ,chicken saute1 au ,madere ,string beans in butter ,persillade potatoes ,romaine salad ,peaches ,bordaloue ,assorted cakes ,coffee ,croutons ,parmesanne4 ,four yolks of eggs1 two ounces of grated ,parmesan cheese1 one-half ounce of salt1 a pinch of ,cayenne pepper1 and the whites of three eggs4 ,beat well together the yolks of eggs1 grated cheese1 salt and ,cayenne pepper4 ,then add the whites of eggs1 beaten very hard4 ,put in a buttered pan and bake in a moderate oven4 ,cut in diamond shapes while warm4 ,pickelsteiner stew4 ,two pounds of veal1 two pounds of shoulder of lamb1 and two pounds of pork cut in pieces one and one-half inches square4 ,put in a saute pan with two ounces of butter1 season with salt and pepper1 and cook until brown2 then put in casserole with an onion chopped fine1 and let it become brown1 then add one-half cup of flour2 one pint of puree of tomatoes2 one quart of bouillon1 stock1 or hot water1 and a bouquet garni4 ,cover1 and cook for half an hour2 then add two pounds of potatoes cut in one inch squares1 and cook until soft4 ,serve in casserole1 or individual cocotte dishes4 ,potage ,turinoise4 ,one quart of puree of tomatoes and two quarts of consomme1 mixed4 ,garnish with cooked spaghetti cut one inch long4 ,serve about two cupfuls of grated cheese separate4 ,salted ,brazil nuts4 ,roast in oven one pound of shelled ,brazil nuts until they are brown4 ,then rub them together to loosen the second skin1 which should be removed4 ,wet them with a little melted gum ,arabic1 and sprinkle with about an ounce of fine table salt4 ,stir until dry4 ,sand dabs1 ,david4 ,salt and pepper four sand dabs1 roll in flour1 and fry in butter4 ,then place on platter and sprinkle with chopped parsley and the juice of one lemon4 ,put two ounces of fresh butter in the frying pan1 add one-half cup of fresh bread crumbs1 and fry until golden yellow4 ,pour over the fish4 ,chicken saute1 au ,madere4 ,joint a spring chicken1 season with salt and pepper4 ,put a small piece of butter in a frying pan1 heat1 and add the chicken4 ,when nice and brown sprinkle with a spoonful of flour and brown again4 ,then add a half glass of ,madeira wine1 simmer a few minutes1 add a cupful of stock or bouillon1 and a spoonful of meat extract1 and boil for five minutes4 ,dress the chicken on a platter1 reduce the sauce one half1 season well1 and strain through a fine cloth or sieve4 ,before pouring over the chicken add a spoonful of dry sherry wine4 ,peaches ,bourdaloue4 ,prepare in the same manner as ,pears ,bourdaloue4 ,,may #ad ,,breakfast ,fresh strawberry preserves ,scrambled eggs1 asparagus tips ,rolls ,coffee ,,luncheon ,alligator pear cocktail ,broiled ,alaska black codfish ,maitre d'hotel potatoes ,fricadellen ,spinach with eggs ,banana coupe ,macaroons ,demi tasse ,,dinner ,consomme ,diable ,ripe ,california olives ,boiled salmon1 ,fidgi ,saddle of lamb1 ,carnot ,watercress salad ,omelette soufflee a la vanille ,coffee ,alligator pear cocktail4 ,scoop out the inside of one large1 or two small1 ripe alligator pears and cut in small pieces4 ,add one-half cup of tomato ketchup1 one-half teaspoonful of ,worcestershire sauce1 one-half teaspoonful of lemon juice1 a little salt and paprika1 a dash of ,tabasco sauce1 and last of all1 one-half cup of cream4 ,mix lightly1 and serve in glasses set in ice4 ,the cocktails should be very cold4 ,fricadellen 7,balls of cooked meat74 ,use any kind of meat that may be left over1 such as boiled beef1 roast lamb1 etc4 ,chop very fine4 ,to each two pounds of meat add one chopped onion fried in butter1 one cup of bread crumbs1 two whole eggs1 and some chopped parsley4 ,season with salt and pepper and a little grated nutmeg4 ,mix well1 and make into small balls1 like ,hamburger4 ,roll them in bread crumbs1 and fry in pan1 with melted butter4 ,when well browned serve on a platter with any kind of brown gravy1 or tomato sauce1 or brown butter4 ,consomme ,diable4 ,cut three thin slices of bread1 as for sandwiches1 and spread with two cups of grated ,parmesan or ,swiss cheese1 that has been mixed with the yolks of two eggs and plenty of ,cayenne pepper4 ,bake in a hot oven until brown4 ,cut in small squares or circles1 and serve on a napkin on a platter4 ,serve the consomme very hot4 ,boiled salmon1 ,fidgi4 ,boil the salmon and serve on a napkin1 garnished with small round boiled potatoes1 quartered lemons1 and parsley in branches4 ,serve sauce ,fidgi separate4 ,sauce ,fidgi4 ,one cup of sauce ,hollandaise and one cup of sauce ,riche1 mixed with one spoonful of melted meat extract4 ,season well4 ,saddle of lamb1 ,carnot4 ,roast saddle of lamb1 with sauce ,madere4 ,garnish the saddle with six stuffed fresh mushrooms and ,parisian potatoes4 ,,may #ae ,,breakfast ,cantaloupe ,ham and eggs ,rolls ,coffee ,,luncheon ,eggs ministerielle ,koenigsberger klobs ,mashed potatoes ,stewed tomatoes ,ginger snaps ,coffee ,,dinner ,potage ,fontange ,radishes ,fillet of sole1 ,doria ,tenderloin of beef1 ,brillat ,savarin ,spinach in cream ,lettuce salad ,strawberry ice cream ,assorted cakes ,coffee ,koenigsberger klobs4 ,with a medium-fine meat chopper cut six ounces of shoulder of lamb1 six ounces of shoulder of veal1 and ten ounces of fat and lean pork4 ,simmer one chopped onion and six shallots in butter1 and add to the meat4 ,season with salt1 pepper1 a little grated nutmeg and ,cayenne pepper1 and chopped parsley4 ,add a glassful of water1 one dozen chopped anchovies1 a little chopped garlic1 two raw eggs1 and some chives1 chopped fine4 ,roll into small round balls about one inch in diameter4 ,bring two quarts of thin caper sauce to a boil1 and boil the meat balls in it for about a half hour4 ,serve in a deep dish with the sauce4 ,ginger snaps4 ,work one-half pound of sugar and one-quarter pound of butter together until creamy4 ,then add one egg1 and work well again4 ,add one gill of molasses1 one teaspoonful of powdered ginger1 one-half ounce of soda dissolved in a gill of water2 and mix in lightly one pound of flour4 ,roll out about one-eighth inch thick1 and cut with a round cutter the size desired4 ,put them in a buttered pan1 brush with egg1 and bake in a moderate oven4 ,potage ,fontange4 ,make a puree of white beans4 ,simmer some sliced sorrel in butter1 and add to the soup before serving4 ,fillet of sole1 ,doria4 ,put four fillets of sole in a buttered saute pan1 season with salt and pepper1 add a half glass of claret1 and cover with buttered paper4 ,bake in oven1 and when done remove the fish to a platter4 ,put in a casserole one ounce of butter1 and heat same4 ,add to the hot butter one ounce of flour1 one cup of stock or bouillon1 the remainder of the claret used in cooking the fish1 and one spoonful of meat extract4 ,season with salt1 pepper1 and a teaspoonful of ,worcestershire sauce1 boil for five minutes1 and strain4 ,cut some cucumbers in round balls and simmer in butter4 ,add to the sauce1 and pour over the fish4 ,tenderloin of beef1 ,brillat ,savarin4 ,roast tenderloin of beef1 sauce ,madere1 garnished with stuffed fresh mushrooms and stuffed tomatoes4 ,,may #af ,,breakfast ,blackberry jam ,buckwheat cakes ,rolls ,coffee ,,luncheon ,canape ,st4 ,francis ,eggs ,mirabel ,sour schmorrbraten ,noodles ,roquefort cheese and crackers ,coffee ,,dinner ,consomme ,tosca ,lyon sausage and pimentos ,crab meat in chafing dish ,chicken saute1 ,amphitian ,timbale of rice1 ,creole ,parisian potatoes ,romaine salad ,savarin au kirsch ,demi tasse ,eggs ,mirabel4 ,spread some foie gras on four pieces of toast1 lay a poached egg on top of each piece1 and cover with sauce ,perigueux4 ,sour schmorrbraten4 ,rub a six pound piece of rump of beef with salt and pepper1 and a piece of garlic4 ,place in an earthern pot1 add one sliced onion1 one carrot1 a little celery1 leeks1 parsley1 two bay leaves1 one sprig of thyme1 and two cloves4 ,boil one quart of white wine vinegar1 pour over all in the earthen jar1 and allow to stand in the ice box from thirty-six to forty-eight hours4 ,then put two ounces of butter in a casserole and heat4 ,when hot put in the piece of meat and fry on all sides until nice and brown1 and then remove4 ,then put two spoonfuls of flour in the casserole and allow to brown1 add one glass of the vinegar used to pickle the beef1 and one and one-half quarts of bouillon or stock4 ,then put in the beef again1 bring to a boil1 and add three chopped tomatoes4 ,when the beef is soft1 slice fine4 ,reduce the sauce1 season well1 and strain over the beef4 ,consomme ,tosca4 ,peel and cut a cucumber in small squares1 boil in salt water until soft1 and then allow to become cool4 ,cut one-half stalk of celery ,julienne style1 and cook in salt water until soft4 ,cook one-half pound of large barley in salt water for two hours1 and cool4 ,boil two quarts of consomme1 add two peeled tomatoes cut in small squares1 and boil for two minutes4 ,add the cucumber1 celery and barley1 and serve4 ,chicken saute ,amphitian4 ,joint a chicken1 season with salt and pepper1 and saute in butter4 ,when done place on a platter4 ,slice four heads of fresh mushrooms1 put in a casserole with one ounce of butter1 season with salt and pepper1 and simmer till soft4 ,then add two sliced truffles1 and one-half glass of sherry wine1 and boil for five minutes4 ,then add one cup of brown gravy 7meat or chicken gravy72 and pour over the chicken4 ,garnish the platter with four timbales of rice1 a la ,creole4 ,timbales of rice1 ,creole4 ,prepare some rice ,creole1 as described ,december #bc4 ,butter four timbale moulds1 fill with the rice1 and then turn them out4 ,serve as a garnish1 or as a vegetable with tomato sauce4 ,,may #ag ,,breakfast ,apple jelly ,omelet with onions ,rolls ,coffee ,,luncheon ,poached eggs1 ,st4 ,pierre ,sand dabs1 miller style ,lamb hash with peppers ,chow chow ,neapolitan sandwich 7ice cream7 ,assorted cakes ,coffee ,,dinner ,creme ,bagration ,salted ,jordan almonds ,fillet of flounder1 ,circassienne ,tournedos ,nicoise ,duchesse potatoes ,asparagus1 ,hollandaise ,escarole and chicory salad ,cherry pie ,coffee ,omelet with onions4 ,chop an onion very fine4 ,simmer slowly until soft1 in an omelet pan in one ounce of butter4 ,then add eight beaten eggs1 season with salt and pepper2 and make the omelet in the usual manner4 ,poached eggs1 ,st4 ,pierre4 ,lay four poached eggs on four pieces of anchovy toast1 and cover with anchovy sauce4 ,anchovy toast4 #a4 ,mix one spoonful of anchovy paste with one spoonful of butter1 and spread on toast4 #b4 ,soak two dozen salt anchovies in cold water for fifteen minutes4 ,then dry them and force them through a fine sieve4 ,mix with two ounces of butter1 and spread on toast4 ,lamb hash with peppers4 ,chop an onion and two green peppers1 and put in a casserole with two ounces of butter4 ,simmer till soft1 then add two pounds of roast or boiled lamb1 cut in small squares1 and one pound of chopped boiled potatoes1 one cup of bouillon or stock1 a little salt and pepper1 and six red peppers 7pimentos7 cut in small squares4 ,mix well1 cover1 and simmer in oven for forty minutes4 ,serve on a platter1 garnished with toast cut in triangles1 and with chopped parsley on top4 ,if desired1 a spoonful of ,worcestershire sauce may be added when mixing the hash4 ,neapolitan sandwich4 ,in a brick-shaped mould put three layers of ice cream of different colors1 such as pistache1 vanilla and strawberry4 ,freeze very hard4 ,make a layer of sponge cake about one-half inch thick4 ,put the brick of ice cream on top of a slice of the cake1 and lay another slice of cake on top of the ice cream4 ,serve in slices about one inch thick4 ,the cake should be trimmed to the size of the brick1 and should be cut through crosswise to serve4 ,creme ,bagration4 ,cream of chicken with small pieces of boiled macaroni served in it4 ,fillet of flounder1 ,circassienne4 ,put four fillets of flounders in a flat buttered pan1 season with salt and pepper4 ,lay a slice of cucumber on top of each fillet1 then one slice of peeled tomatoes1 then a few slices of pickles and a teaspoonful of capers4 ,season with salt and pepper again1 add a glass of white wine1 and one-half ounce of butter on top of each piece of fish1 and bake in the oven4 ,serve hot1 direct from the oven4 ,tournedos ,nicoise4 ,broil1 or saute in butter1 a small tenderloin steak4 ,dish up on a platter1 with ,madeira sauce with stuffed olives4 ,stuffed olives4 ,cut the stones out of a dozen large green olives1 and fill with chicken force meat 7chicken dumplings74 ,boil in bouillon1 stock1 water1 white sauce1 or any other kind of sauce4 ,stuffed olives are used principally in sauces1 or as a garnish for meats and fish4 ,,may #ah ,,breakfast ,california marmalade ,boiled eggs ,butter toast ,chocolate with whipped cream ,,luncheon ,assorted hors d'oeuvres ,clam broth1 ,bellevue ,crab meat1 au gratin ,broiled mutton chops ,french fried potatoes ,sliced tomatoes1 ,french dressing ,lillian ,russell ,lady fingers ,demi tasse ,,dinner ,consomme aux eclairs ,fillet of sole1 ,lord ,curzon ,roast chicken ,potato croquettes ,cold artichokes1 mustard sauce ,broiled fresh mushrooms on toast ,orange coupe ,macaroons ,coffee ,california marmalade4 ,one grapefruit1 one orange1 and two lemons4 ,shave the fruit very thin1 discarding the seeds only4 ,pack lightly into an earthern vessel1 add just water enough to cover1 and allow to stand from twelve to twenty-four hours4 ,then bring to a boil1 and simmer for fifteen minutes4 ,return to the earthern vessel and allow to stand for another twenty-four hours4 ,then measure1 and add an equal quantity of sugar1 return to stove and boil until it jells4 ,put up in jelly glasses4 ,lillian ,russell4 ,cut a nice cantaloupe in half1 remove the seeds1 and set each half in cracked ice4 ,fill with ice cream1 with a sprinkle of maraschino on top4 ,consomme aux eclairs4 ,make some small eclairs about one inch long4 ,chop a little white meat of chicken very fine1 add some salt and a little whipped cream1 and mix well4 ,split the eclairs and fill with the prepared chicken meat4 ,serve on a napkin4 ,have the consomme very hot1 with a little ,cayenne pepper in it4 ,fillet of sole1 ,lord ,curzon4 ,cut one green pepper1 three heads of fresh mushrooms1 and one peeled tomato in small squares4 ,put in a saute pan with one ounce of butter1 and simmer4 ,lay four fillets of flounder in a frying pan1 season with salt and pepper and a chopped shallot1 spread the simmered vegetables on top1 add one glass of white wine1 sprinkle with a spoonful of curry powder1 cover1 and bake ten minutes4 ,then remove the fish to a platter4 ,to the pan add one cupful of ,hollandaise sauce and one and one-half cupfuls of tomato sauce4 ,mix well and pour over the fish4 ,now place the platter with the fish and sauce in a very hot oven and brown slightly4 ,,may #ai ,,breakfast ,fresh raspberries with cream ,waffles ,honey in the comb ,coffee ,,luncheon ,cantaloupe ,eggs1 ,waterloo ,breaded pork chops1 tomato sauce ,lorraine potatoes ,cole slaw ,french pastry ,coffee ,,dinner ,veloutine aurore ,lake ,tahoe trout1 meuniere ,cucumber salad ,leg of lamb1 ,renaissance ,chateau potatoes ,millionaire punch ,assorted cakes ,coffee ,eggs1 ,waterloo4 ,spread some foie gras on four pieces of toast2 place a poached egg on each1 and cover with ,bearnaise sauce4 ,veloutine aurore4 ,mix two pints of veloute of chicken soup with one pint of puree of tomatoes4 ,leg of lamb1 ,renaissance4 ,garnish a roast leg of lamb with small croustades filled with chickens' livers saute au ,madere1 and artichokes bottoms filled with macedoine of vegetables4 ,serve sauce ,perigueux separate4 ,millionaire punch4 ,sliced mixed fruits and a few berries soaked in ,chartreuse4 ,serve in punch glasses with lemon water ice on top4 ,raspberry juice4 ,mash some clean ripe raspberries to a pulp1 and allow to stand over night4 ,then strain through a jelly bag1 and to each pint of juice add one cupful of granulated sugar4 ,boil for three minutes1 and seal hermetically in bottles1 while hot4 ,other berries or fruit may be prepared in the same manner4 ,this is a good substitute for brandy or wine1 for puddings or sauces4 ,it also makes a nice drink when added to a glass of ice water4 ,boiled cider4 ,put five quarts of sweet newly-made cider1 before fermentation has set in1 in a granite kettle1 put on the fire and boil slowly until reduced to one quart4 ,seal in a bottle while hot4 ,for mince pies1 fruit cake1 etc41 use about a gill to a quart of mince meat1 or cake dough4 ,peach with brandy sauce4 ,bring one pint of water and one pound of sugar to the boiling point1 add four peeled peaches1 and cook slowly until they are soft4 ,remove the peaches to a bowl4 ,reduce the syrup one-half1 add a large pony of brandy1 and pour over the peaches4 ,,may #bj ,,breakfast ,quince jelly ,oatmeal with cream ,crescents ,chocolate with whipped cream ,,luncheon ,grapefruit with cherries ,eggs en cocotte1 ,porto ,rico ,filet mignon1 ,marechale ,new peas ,lettuce salad ,camembert cheese with crackers ,coffee ,,dinner ,little ,neck clams ,consomme ,sarah ,bernhardt ,ripe ,california olives ,boiled ,tahoe trout1 ,vatchette ,broiled ,porterhouse steak1 ,bercy ,french fried potatoes ,string beans ,sliced tomatoes1 mayonnaise ,peaches1 brandy sauce ,assorted cakes ,coffee ,eggs en cocotte1 ,porto ,rico4 ,butter four cocotte dishes4 ,cut a peeled tomato in small squares and distribute in the four dishes1 season with salt and pepper1 and simmer for two minutes4 ,then add a slice of boiled ham cut in small dices1 and a few fresh-cooked asparagus tips4 ,break an egg in each dish1 season with salt and pepper1 put a small piece of butter on top1 and bake in oven for about five minutes4 ,filet mignon1 ,marechale4 ,broil or saute four small tenderloin of beef steaks1 and season well4 ,slice four heads of fresh mushrooms and chop four shallots4 ,put them in a casserole and simmer until done1 then add two truffles sliced fine1 and a small glass of sherry wine1 and reduce until nearly dry4 ,then add two cupfuls of brown gravy1 and cook again for five minutes1 season with salt and ,cayenne pepper1 and pour over the fillets1 on a platter4 ,consomme ,sarah ,bernhardt4 ,consomme tapioca with small lobster dumplings4 ,cook a few leaves of fresh tarragon in clear consomme1 and strain into the consomme tapioca before serving4 ,boiled ,tahoe trout1 ,vatchette4 ,put two nice ,lake ,tahoe trout in cold water1 with a little salt1 one sliced onion1 one carrot1 a bay leaf and a clove1 some parsley and chervil4 ,bring to the boiling point1 then set on side of the range for fifteen minutes4 ,serve on a napkin1 with small round boiled potatoes1 parsley in branches1 and quartered lemons4 ,serve separate a sauce formed by mixing one cup of ,hollandaise sauce1 one and one-half cupfuls of tomato sauce1 and a few chopped truffles4 ,broiled ,porterhouse steak1 ,bercy4 ,season a four pound ,porterhouse steak with salt and pepper1 roll it in oil1 and broil4 ,when nearly done place on a china platter and put on top a mixture of three ounces of butter1 four shallots chopped very fine1 a spoonful of chopped parsley1 a little chives sliced very fine1 a spoonful of meat extract1 and the juice of two lemons4 ,put in oven and cook for five minutes4 ,garnish with plenty of well-washed watercress1 and three lemons cut in half4 ,,may #ba ,,breakfast ,pineapple preserves ,boiled eggs ,dry toast ,coffee ,,luncheon ,antipasto ,consomme in cups ,beef a la mode ,baked potatoes ,hearts of romaine salad ,strawberry cream pie ,coffee ,,dinner ,puree ,camelia ,radishes4 ,salted almonds ,boiled salmon1 ,hollandaise ,potatoes natural ,roast tame duckling ,apple sauce ,potatoes au gratin ,cold asparagus1 mustard sauce ,chocolate ice cream ,lady fingers ,coffee ,puree ,camelia4 ,boil two pounds of green peas in one quart of chicken broth2 with the addition of a bouquet garni4 ,when the peas are soft remove the bouquet1 and strain the soup through a fine sieve4 ,put back in casserole1 bring to a boil1 season with salt and white pepper2 and add three ounces of sweet butter1 stirring well to ensure its being melted4 ,beef a la mode4 ,take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork4 ,season with salt and pepper1 and lay in earthen pot4 ,cover with half claret and half water1 add one sliced onion1 one sliced carrot1 one bouquet garni2 and allow to stand for twenty-four hours4 ,in a casserole put one spoonful of melted butter1 and when the casserole is hot put the piece of beef in it and fry brown on both sides4 ,put the beef on a platter1 and add to the casserole one ounce of fresh butter and two spoonfuls of flour1 let it become brown1 then add the wine1 water and vegetables used in the earthen pot1 bring to the boiling point1 put the beef in it and simmer until the beef is soft4 ,place the beef on a platter1 and strain the sauce through a fine sieve4 ,garnish the beef with carrots1 onions glaces1 peas and potatoes4 ,,may #bb ,,breakfast ,fresh blackberries with cream ,scrambled eggs with bacon ,southern corn pone ,coffee ,,luncheon ,canape of raw beef ,clam broth en ,bellevue ,sand dabs1 meuniere ,potatoes au gratin ,chiffonnade salad ,strawberries ,parisienne ,coffee ,,dinner ,consomme1 quenelles ,doria ,broiled halibut1 ,alcide ,smoked beef tongue with spinach ,baked potatoes ,sorbet ,eau de ,vie de ,dantzig ,assorted cakes ,coffee ,canape of raw beef4 ,chop one-half pound of lean fresh beef very fine1 and season with salt and pepper4 ,spread four slices of rye bread1 first with sweet butter1 and then with the chopped beef4 ,place on a napkin and garnish with lettuce leaves filled with chopped onions1 sliced pickles1 ripe olives1 and two lemons cut in half4 ,strawberries1 ,parisienne4 ,put some nice ripe strawberries in a bowl and put in the ice box until very cold4 ,make a sauce by mixing one-half pint of strawberry pulp1 made by passing some strawberries through a fine strainer or sieve2 one-quarter pound of powdered sugar1 the juice of one lemon1 and a half pint of whipped cream4 ,do not whip the cream too hard4 ,when well mixed pour over the strawberries1 and serve on cracked ice4 ,consomme1 quenelles ,doria4 ,make a cream puff paste4 ,when cold1 form into small balls the size of a pea1 and fry in swimming lard4 ,serve on a napkin with hot consomme4 ,broiled halibut1 ,alcide4 ,cut the halibut in slices one and one-half inches thick1 season with salt and pepper1 roll them in oil1 and broil4 ,to a ,colbert sauce add two chopped hard-boiled eggs1 and pour over the fish2 which has been placed on a platter4 ,garnish with six small fried smelts4 ,southern corn pone4 ,mix one quart of yellow corn meal with cold water1 into a soft dough4 ,add one teaspoonful of salt1 a little melted lard1 and a little sugar4 ,shape with the hands into oval cakes1 so that the impression of the fingers will show4 ,bake in a well-greased pan in a very hot oven4 ,smoked beef tongue with spinach4 ,put a smoked tongue in a casserole and cover with cold water1 bring to a boil1 and then set at the side of the stove and simmer slowly until soft4 ,cook some spinach ,english style1 and place on platter4 ,slice the beef tongue and place on top of the spinach4 ,serve with it either sauce ,madere1 ,champagne sauce1 or plain bouillon4 ,sorbet ,eau de ,vie de ,dantzig4 ,one pound of sugar1 three pints of water1 the juice of two lemons and one orange1 and the whites of two eggs beaten with one gill of maraschino4 ,freeze1 and serve in sorbet glasses1 with ,eau de ,vie de ,dantzig on top4 ,pour the ,eau de ,vie on immediately before serving1 so the silver leaves will show4 ,,may #bc ,,breakfast ,sliced apricots with cream ,plain shirred eggs ,dry toast ,coffee ,,luncheon ,eggs ,hongroise ,calf's liver saute1 sauce ,robert ,lyonnaise potatoes ,string bean salad ,raspberry cream pie ,demi tasse ,,dinner ,little ,neck clams ,cooper soup ,queen olives ,crab meat1 ,suzette ,roast capon1 au jus ,potato croquettes ,cold artichokes1 mayonnaise ,caramel ice cream ,macaroons ,coffee ,eggs1 ,hongroise4 ,boil a cup of rice1 and spread on a platter1 lay four poached eggs on top4 ,place some chickens' livers1 that have been cooked saute in butter1 around the rice2 and cover all with sauce ,perigueux4 ,calf's liver saute1 sauce ,robert4 ,slice some calf's liver three-quarters of an inch thick4 ,season with salt and pepper1 roll in flour1 and fry in melted butter4 ,place on a platter and cover with sauce ,robert4 ,sauce ,robert4 ,slice two onions very fine and put in casserole with two ounces of butter4 ,simmer slowly until soft2 then add a spoonful of flour and simmer again4 ,then add one pint of bouillon1 one spoonful of vinegar1 two spoonfuls of ,french mustard1 one spoonful of meat extract1 and some salt and pepper4 ,cook for thirty minutes4 ,before serving add some chopped parsley4 ,serve with boiled beef1 tongue1 etc4 ,string bean salad4 ,boil two quarts of cleaned string beans in salt water4 ,allow to become cool1 place in salad bowl1 season with salt and pepper1 add two spoonfuls of white wine vinegar1 five of olive oil1 and a little chopped parsley4 ,mix well4 ,strawberry cream pie4 ,line a plate with pie dough and bake it4 7,put some white beans in the pie so it will not lose its shape while baking4 ,when done remove the beans47 ,place a handful of biscuit crumbs in the bottom1 and fill with strawberries4 ,dust with powdered sugar1 and garnish with whipped cream on top4 ,raspberry cream pie4 ,make in the same manner as strawberry cream pie4 ,banana cream pie4 ,use sliced bananas1 and make in the same manner as strawberry cream pie4 ,cooper soup4 ,slice three large onions and put in casserole with two ounces of butter4 ,cover1 and simmer until the onions are done4 ,then add one and one-half quarts of bouillon1 consomme or chicken broth2 season with salt and pepper1 and boil for thirty minutes4 ,strain4 ,serve toasted ,french bread and grated ,parmesan cheese separate4 ,caramel ice cream4 ,boil one and one-half pounds of sugar with one pint of water until slightly brown4 ,add two quarts of milk and stir until the sugar is dissolved4 ,mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed4 ,remove from the fire1 add one quart of cream1 and freeze4 ,,may #bd ,,breakfast ,pineapple preserves ,breakfast sausages ,flannel cakes ,rolls ,coffee ,,luncheon ,cantaloupe ,fried smelts1 ,tartar sauce ,english mutton chops1 ,,xx ,century ,club ,celery root1 beet and field salad ,cottage cheese and crackers ,coffee ,,dinner ,consomme aux perles de ,nizam ,fillet of perch1 ,st4 ,charles ,shoulder of lamb1 baker's oven style ,romaine salad ,baba au rhum ,coffee ,english mutton chop1 ,,xx ,century ,club4 ,secure from the butcher four ,english mutton chops with the kidneys4 ,season with salt and pepper1 roll in oil1 and broil4 ,place on a platter and cover with sauce ,madere4 ,garnish with four red peppers 7pimentos7 stuffed with puree of sweet potatoes4 ,cottage cheese4 ,let two quarts of milk become sour4 ,put in a cheese cloth and allow to hang for twenty-four hours1 so all the water can drain out4 ,then put the curd in a salad bowl1 season with salt and pepper1 mix well until smooth2 or strain it through a fine sieve2 then add a cup of sweet cream1 and some chives cut very fine4 ,consomme aux perles de ,nizam4 ,perles de ,nizam is large pearl tapioca4 ,boil two quarts of consomme1 then add slowly one-half pound of pearl tapioca1 and cook slowly until soft4 ,fillet of perch1 ,st4 ,charles4 ,cut four fillets of perch and place in saute pan with butter1 salt1 white pepper1 and one-half glass of white wine4 ,cover with buttered paper and simmer for ten minutes1 then remove the fish to a platter4 ,put in the same saute pan one pint of white wine sauce1 and boil for five minutes4 ,strain1 and add a few slices of truffle1 and the tail of a lobster cut in thin slices4 ,pour over the fish1 and sprinkle some chopped lobster corals over all4 ,shoulder of lamb1 baker's oven style4 ,season a shoulder of lamb with salt and pepper1 and rub with a piece of garlic4 ,then place in a deep earthen flat pan1 or a roasting pan about two inches deep4 ,slice eight potatoes to the size of a silver dollar1 and slice six onions very fine4 ,mix together and put on top and around the piece of lamb4 ,add a bay leaf and two cloves to the pan1 sprinkle with salt1 fresh-ground pepper1 and some chopped parsley1 add two quarts of water1 and put in a baker's oven2 or in the stove oven2 and simmer slowly for about two and one-half hours4 ,do not cover while cooking1 and if the stove oven is used do not have it too hot4 ,serve from the pan in which it was cooked4 ,,may #be ,,breakfast ,strawberries with cream ,boiled eggs ,buttered toast ,chocolate with whipped cream ,,luncheon ,scrambled eggs1 ,marseillaise ,crab meat1 ,louise ,corned beef hash1 au gratin ,lettuce salad with ,french dressing ,banana cream pie ,demi tasse ,,dinner ,cream soup1 a l',algerienne ,salted pecans ,sole1 ,colbert ,filet mignon1 ,cheron ,olivette potatoes ,chicory salad ,victoria punch ,assorted cakes ,coffee ,scrambled eggs1 ,marseillaise4 ,peel and slice two fresh tomatoes and put in casserole with two ounces of butter4 ,simmer for five minutes4 ,rub the inside of a bowl with garlic1 break twelve eggs in the bowl and beat them4 ,add salt and pepper and half a cup of cream1 pour into the casserole and scramble in the usual manner4 ,cream soup1 a l',algerienne4 ,boil two sweet potatoes1 and force through a fine sieve4 ,add two quarts of cream of chicken soup4 ,if too thick add a little plain chicken broth1 or boiling milk1 season well1 and strain4 ,before serving add two cups of boiled rice4 ,sole1 ,colbert4 ,cut off the head of a large sole1 and pull off the black skin4 ,lift off the four fillets complete1 spreading the two sides apart with two toothpicks1 so they will not touch4 ,dip in milk1 then in flour1 and then in beaten eggs and fresh bread crumbs1 the lower side only4 ,dip the top side in milk and flour4 ,season well with salt and pepper1 and place in a pan with butter1 and two ounces of butter on top of the fish4 ,bake in the oven1 basting continually until done4 ,then put the sole on a platter1 remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt1 pepper1 a little chopped parsley1 one spoonful of meat extract1 and the juice of one lemon4 ,place the platter in the oven just long enough to melt the butter4 ,garnish with parsley in branches and lemons cut in half4 ,the whole sole may be fried in swimming lard instead of baking1 if desired4 ,this way is easier1 but is not the correct one4 ,filet mignon1 ,cheron4 ,sprinkle four small tenderloin steaks with salt and pepper1 roll in oil1 and broil2 or saute in pan with butter4 ,place on a platter1 cover with ,bearnaise sauce1 lay a slice of truffle on top of each1 and have for each fillet one artichoke bottom filled with macedoine of vegetables4 ,victoria punch4 ,two pounds of sugar1 two quarts of water1 and the juice of six oranges1 mixed4 ,then add a small glass of rhum1 a small glass of kirsch1 and a glass of sauternes4 ,freeze4 ,serve in glasses1 covered with a meringue made with the white of three eggs and one-half pound of sugar4 ,,may #bf ,,breakfast ,preserved pears ,broiled salt mackerel with melted butter ,baked potatoes ,rolls ,coffee ,,luncheon ,cantaloupe ,poached ,eggs1 ,vanderbilt ,breaded veal cutlets1 tomato sauce ,spaghetti in cream ,allumettes 7cake7 ,coffee ,,dinner ,consomme aux pluches ,ripe ,california olives ,fillet of halibut1 sauce ,venitienne ,roast tame duck1 apple sauce ,asparagus ,hollandaise ,potatoes au gratin ,lettuce and grapefruit salad ,souffle glace ,assorted cakes ,coffee ,poached eggs1 ,vanderbilt4 ,make a puree of fresh mushrooms and spread over toast4 ,lay a poached egg on top1 and cover with sauce ,madere4 ,breaded veal cutlets1 tomato sauce4 ,have your butcher cut four veal cutlets from the leg1 and about one-third of an inch thick4 ,season with salt and pepper1 roll in flour1 then in beaten eggs1 and finally in fresh bread crumbs4 ,heat a half cup of melted butter in a frying pan1 and fry the cutlets4 ,serve on a platter with tomato sauce4 ,spaghetti in cream4 ,boil half a pound of spaghetti in two quarts of water seasoned with a little salt1 and when soft drain off the water4 ,melt an ounce of butter in a casserole1 add one-half spoonful of flour1 one-half cup of boiling milk1 and one-half cup of cream1 season with salt and pepper1 and boil for five minutes4 ,pour over the spaghetti1 adding a half cup of grated ,parmesan or ,swiss cheese4 ,consomme aux pluches4 ,slice a head of lettuce and two leaves of tarragon very fine4 ,boil in two quarts of consomme for thirty minutes4 ,add some chervil before serving4 ,fillet of halibut1 sauce ,venitienne4 ,put four fillets of halibut in a buttered saute pan1 season with salt and pepper1 add one-half glass of white wine1 cover with buttered manilla paper1 and bake in the oven for fifteen minutes4 ,then place the fish on a platter1 put in the saute pan one pint of white wine sauce1 and simmer for a few minutes4 ,then add two spoonfuls of green coloring1 and strain over fish4 ,sauce ,venitienne4 ,use any kind of white meat or fish sauce1 depending upon what it is to be used with1 and color with green vegetable coloring4 ,use enough color to make the sauce bright green4 ,souffle glace 7plain74 ,whip a pint of rich cream4 ,beat the yolks of four eggs with one-quarter pound of sugar1 until very light1 then add the cream to it4 ,beat the whites of five eggs very stiff1 and add to the cream4 ,put into fancy paper cases1 specially made for this purpose1 and freeze in the ice cream box4 ,if you have no ice cream box1 put them in a thin vessel1 cover tightly1 and pack in cracked ice with rock salt mixed with it4 ,,may #bg ,,breakfast ,fresh raspberries with cream ,shirred eggs with bananas ,dry toast ,coffee ,,luncheon ,eggs1 presidential ,frogs' legs1 ,greenway ,broiled squab chicken on toast ,souffle potatoes ,hearts of romaine1 ,roquefort dressing ,strawberries a la mode ,lady fingers ,coffee ,,dinner ,creme cardinal ,radishes ,crab meat1 gourmet ,small tenderloin steak1 ,fedora ,artichokes1 sauce mousseline ,watercress1 salad ,wine jelly1 au ,chartreuse ,assorted cakes ,coffee ,shirred eggs with bananas4 ,peel a banana and slice it very fine4 ,put half and half in two buttered shirred egg dishes1 and allow to become hot4 ,then put two eggs in each dish1 season with salt and pepper1 put in oven and cook4 ,eggs1 presidential4 ,boil until quite soft some left-over roasted or boiled chicken1 mix with a little cream sauce1 season well1 and pass through a fine sieve4 ,place on artichoke bottoms1 put on a buttered dish1 and set in oven to get hot4 ,then lay a poached egg on top1 cover with well-seasoned cream sauce1 and put two slices of truffle on top4 ,frogs' legs1 ,greenway4 ,cut a dozen frogs' legs in two1 and sprinkle with salt and pepper4 ,melt two ounces of butter in a saute pan1 add the frogs' legs and simmer for five minutes1 then add a spoonful of flour and simmer again for a few minutes4 ,then add one-half glass of white wine1 one cup of chicken broth1 or any kind of clear white broth1 some chopped chives1 parsley and chervil1 and cook for five minutes4 ,before serving season well1 and bind with the yolk of one egg and one-half cup of cream4 ,strawberries1 a la mode4 ,selected strawberries with vanilla ice cream on top4 ,raspberries1 a la mode4 ,prepare in the same manner as strawberries a la mode4 ,creme cardinal4 ,pound the shells of two lobsters very fine1 in a mortar4 ,then put in a casserole with three ounces of butter1 a sliced onion and carrot1 one leek and a little celery1 and simmer for twenty minutes4 ,take care that it does not burn1 and simmer slowly4 ,then add three ounces of flour1 mix well1 add two quarts of milk1 season well with salt and a little ,cayenne pepper1 boil for half an hour1 and then strain through a fine sieve or cheese cloth4 ,return to the casserole1 bring to a boil1 and bind with the yolks of two eggs and one-half cup of cream4 ,put in a soup tureen4 ,cut the tail of a lobster and two truffles in small dices1 put them in a casserole1 season with salt and a little ,cayenne pepper1 add a pony of good brandy and a pony of dry sherry1 bring to a boil1 and pour into the soup4 ,small tenderloin steak1 ,fedora4 ,season four small tenderloin steaks with salt and pepper1 roll in oil1 and broil2 or saute in butter4 ,when done place on top of a thin slice of heated1 or fresh-boiled1 ham1 and cover with ,bordelaise sauce4 ,,may #bh ,,breakfast ,strawberry jam ,calf's liver and bacon ,baked potatoes ,rolls ,coffee ,,luncheon ,grapefruit with chestnuts ,eggs1 ,columbus ,broiled pig's feet1 tomato sauce ,mashed turnips ,cannelons a la creme ,demi tasse ,,dinner ,consomme1 profiteroles ,lyons sausage ,sand dabs1 ,grenobloise ,broiled chicken1 ,tyrolienne ,potatoes chateau ,string beans in butter ,chiffonnade salad ,fresh raspberry cup ,macaroons ,coffee ,eggs1 ,columbus4 ,put some green peppers in hot1 swimming lard for a minute4 ,then peel and cut in orange shape4 ,cut some pimentos in orange shape4 ,heat both in warm butter1 lay two of each on each poached egg on toast4 ,cannelons a la creme4 ,roll out half a pound of puff paste1 that was made with six turns1 to about one-eighth inch thick4 ,cut in strips eight inches long and one inch wide4 ,wash with egg1 and roll on buttered sticks about one inch in diameter4 ,place on pan and bake in moderate oven4 ,remove the sticks while hot4 ,when cold fill with sweetened whipped cream4 ,cornets a la creme4 ,same as for cannelons1 but roll the strips around cornecopia shaped sticks1 or tins4 ,consomme1 profiteroles4 ,make a cupful of cream puff paste1 add two spoonfuls of grated cheese1 put in pastry bag with round tube1 and dress on pan4 ,make very small1 about the size of a pea4 ,put in oven and bake4 ,serve separate with hot consomme4 ,sand dabs1 ,grenobloise4 ,remove the skins from four sand dabs1 dry with a towel1 season with salt and pepper1 roll in flour1 and fry in pan with butter4 ,remove to a platter4 ,put two ounces of butter in the pan1 cook until the color of hazelnuts1 and pour over the fish4 ,sprinkle with chopped parsley1 and lay two slices of lemon on top of each fish4 ,broiled chicken1 ,tyrolienne4 ,cut a spring chicken in four1 lay in a deep porcelain dish1 sprinkle with salt and pepper1 add one shallot or small onion1 chopped fine1 a little chopped parsley and tarragon1 two cloves1 and half a cup of olive oil4 ,let it stand for one hour4 ,then take out the chicken and roll in freshly made bread crumbs1 and broil slowly for fifteen minutes4 ,place on a platter and garnish with two lemons cut in half1 and parsley in branches4 ,serve remoulade sauce separate4 ,,may #bi ,,breakfast ,gooseberries with cream ,boiled eggs ,toast ,melba ,english breakfast tea ,,luncheon ,assorted hors d'oeuvres ,clam broth in cups ,fried smelts1 sauce ,tartar ,asparagus ,polonaise ,cornet a la creme ,coffee ,,dinner ,potage ,albert ,sardines on toast ,boiled ,lake ,tahoe trout1 pepper sauce ,hollandaise potatoes ,shad roe1 ,bordelaise ,peas and carrots in cream ,lettuce and grapefruit salad ,jelly roll ,demi tasse ,potage1 ,albert4 ,two-thirds puree of potato soup and one-third very thick ,consomme ,julienne4 ,boiled lake trout1 pepper sauce4 ,put two trout in a fish kettle filled with water4 ,season with salt1 add a sliced onion1 one carrot1 a bouquet garni1 and a spoonful of whole black peppers tied in a cheese cloth4 ,boil until done4 ,put the fish on a napkin1 and garnish with small round boiled potatoes1 parsley in branches1 and quartered lemons4 ,serve pepper sauce separate4 ,pepper sauce4 ,crush with a bottle on a hardwood table or marble one spoonful of whole black peppers4 ,put the crushed peppers in a casserole with a glass of white wine4 ,boil until nearly dry1 add a pint of cream sauce1 boil a minute1 and strain through a cheese cloth4 ,season with salt4 ,shad roe1 ,bordelaise4 ,place four shad roe in a buttered pan1 season with salt and pepper1 put a few pieces of butter on top1 put in oven and cook for five minutes1 basting all the time4 ,then sprinkle with three very finely chopped shallots1 a little chopped parsley1 chervil and chives1 and the juice of one lemon4 ,bake in oven1 and serve on platter with its own sauce4 ,jelly roll4 ,one-half pound of flour1 six eggs1 one-half ounce of baking powder1 and some vanilla flavoring4 ,sift the flour and baking powder together4 ,beat the sugar and eggs together until light1 then add the flour and flavoring1 and mix4 ,spread very thin on paper1 place in pan and bake4 ,when done turn over on a paper that has been dusted with sugar4 ,peel the paper from the bottom of the cake at once4 ,spread with some jelly or marmalade1 and roll up tightly4 ,when cold cut in slices4 ,,may #cj ,,breakfast ,sliced peaches with cream ,fried eggs with chives ,dry toast ,coffee ,,luncheon ,cantaloupe ,frogs' legs saute a sec ,blood pudding1 sauce ,robert ,mashed potatoes ,escarole and chicory salad ,apple turnover ,demi tasse ,,dinner ,consomme ,venitienne ,fillet of halibut1 ,lilloise ,tournedos1 ,bayard ,jets de houblons ,potatoes a la ,reine ,green corn ,hearts of romaine1 egg dressing ,mousse au chocolat ,small cakes ,coffee ,fried eggs with chives4 ,put an ounce of butter in a frying pan1 break four eggs into the pan1 season with salt and pepper1 sprinkle some chives1 chopped very fine1 on top of the eggs1 and fry4 ,blood pudding1 sauce ,robert4 ,get two pounds of blood pudding from the butcher1 put in frying pan with one ounce of melted butter1 and fry for about fifteen minutes4 ,serve on a platter covered with sauce ,robert4 ,apple turnovers4 ,roll out some puff paste about one-eighth inch thick4 ,cut with a round cutter about four inches in diameter4 ,wet the edges with water1 place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center1 and fold over1 bringing the edges together1 press a little1 wash the top with beaten eggs and bake4 ,when nearly done dust some powdered sugar on top1 and return to oven until glaceed4 ,consomme ,venitienne4 ,in a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt4 ,let this run through a colander into a quart of boiling consomme4 ,continue boiling for two minutes4 ,fillet of halibut1 ,lilloise4 ,place four fillets of halibut in a buttered pan1 season with salt and pepper1 add a half glass of white wine1 cover with buttered paper1 and set in oven for ten minutes4 ,then put the fillets on a platter1 and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce4 ,bring to a boil1 and strain4 ,cut two slices of bacon in strips like matches 7,julienne style71 fry1 and put in the sauce4 ,also add six leaves of tarragon chopped fine1 season well1 and pour over the fish4 ,tournedos1 ,bayard4 ,season four small tenderloin steaks with salt and pepper4 ,heat two ounces of butter in a saute pan1 and saute the fillets4 ,dress on toast spread with foie gras4 ,pour over them sauce ,madere1 to which has been added some sliced fresh mushrooms saute in butter4 ,garnish with small round chicken croquettes1 about one inch in diameter4 ,mousse au cafe4 ,mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees4 ,put in a basin in bain-marie and cook until it thickens4 ,remove from the fire and beat until cold4 ,add one-half cup of strong coffee and one pint of whipped cream4 ,mix well1 put in mould and freeze4 ,serve decorated with sweetened whipped cream4 ,mousse au chocolat4 ,same as above1 but flavor with two ounces of melted cocoa or chocolate1 instead of coffee4 ,,may #ca ,,breakfast ,fresh strawberries with cream ,breakfast sausages with apple sauce ,rolls ,coffee ,,luncheon ,canape ,norway ,eggs ,biarritz ,english mutton chops1 tavern ,camembert cheese with crackers ,coffee ,,dinner ,creme ,congalaise ,bass1 ,nicoise ,potatoes nature ,chicken saute1 demi-deuil ,timbale of rice ,flageolets in butter ,alligator pear salad ,peach1 ,bourdaloue ,assorted cakes ,demi tasse ,canape ,norway4 ,spread four pieces of toast with butter1 lay thin slices of smoked salmon on top1 trim to diamond shape1 and dress on napkin4 ,garnish with parsley and lemon4 ,eggs1 ,biarritz4 ,spread four pieces of toast with anchovy butter1 lay on each piece a hard-boiled egg cut in two4 ,put a stuffed olive on each half of egg4 ,creme ,congalaise4 ,add a spoonful of curry powder to a cream of chicken soup4 ,also add the breast of a boiled chicken cut in small dices4 ,bass1 ,nicoise4 ,cut a three-pound bass in slices about one inch thick4 ,put in a buttered fish pan1 season with salt and pepper1 spread over the top one-half teaspoonful of chopped garlic1 four peeled and chopped tomatoes1 some chopped parsley1 and three ounces of butter in small bits4 ,put in oven and bake for twenty minutes4 ,serve from pan1 direct from the oven4 ,other large fish may be prepared in the same manner4 ,chicken saute1 demi-deuil4 ,cut a spring chicken in four1 season with salt and pepper1 put in a saute pan with two ounces of butter1 and simmer for five minutes1 without allowing to get color4 ,then sprinkle with a spoonful of flour1 and simmer again4 ,then add a cup of chicken broth or white bouillon1 and boil for ten minutes4 ,then remove the chicken to a platter4 ,mix one-half cup of thick cream and the yolks of two eggs1 and let it run into the boiling sauce4 ,season well1 and strain4 ,slice one-half can of ,french mushrooms and two truffles1 and add to the sauce4 ,heat1 and pour over the chicken4 ,timbale of rice4 ,make a risotto4 ,butter four timbale moulds1 fill with risotto1 and turn over on a platter4 ,serve with any desired sauce1 such as supreme1 cream1 tomato1 ,madeira1 etc4 ,or serve plain1 as a garnish4 ,,june #a ,,breakfast ,blackberry jelly ,ham and eggs ,rolls ,coffee ,,luncheon ,little ,neck clams on half shell ,consomme in cups ,cheese straws ,fried calf's brains1 tomato sauce ,potatoes au gratin ,cold asparagus1 mustard sauce ,raspberries a la mode ,sponge cake ,demi tasse ,,dinner ,rocol soup1 a la ,russe ,boiled salmon1 sauce diplomate ,larded tenderloin of beef1 ,st4 ,martin ,green corn ,fresh ,lima beans ,potatoes ,marquise ,chicory salad with a chapon ,vanilla plombiere ,macaroons ,coffee ,fried calf's brains1 tomato sauce4 ,cut two cold boiled calf's brains in two lengthwise1 season with salt and pepper1 roll in flour1 then in beaten eggs1 and then in fresh bread crumbs4 ,fry in very hot swimming fat1 and serve on napkin with parsley and lemon4 ,serve tomato sauce separate4 ,boiled calf's brains4 ,let two fresh calf's brains soak in cold water for an hour1 so the blood will run out4 ,then remove the skin with the fingers4 ,put in a casserole1 cover with cold water1 add salt1 a bouquet garni1 one-half of an onion1 sliced1 one-half of a carrot1 sliced1 and one-half of a wine-glassful of vinegar4 ,bring to the boiling point1 skim1 and let slowly simmer for ten minutes4 ,remove from the water and serve on napkin1 with parsley and lemon4 ,serve melted butter1 or other sauce1 separate4 ,rocol soup a la ,russe4 ,in a casserole put one veal knuckle1 one pound of shin of beef1 two slices of raw bacon1 two slices of raw ham1 and one soup hen4 ,cover with four quarts of water1 add a spoonful of salt1 bring to a boil1 and skim well4 ,then add two carrots1 two onions1 two turnips1 and a bouquet garni4 ,as the meats become soft remove and cut in small squares4 ,then strain the broth through a cheese cloth into another casserole4 ,take off the fat from the top and bring to a boil4 ,while it is boiling let one-half pound of farina run slowly into it4 ,cook for fifteen minutes1 add the meats1 season with salt1 pepper1 and a little chopped parsley and fennel4 ,boiled salmon1 sauce diplomate4 ,serve boiled salmon on a napkin1 with small round boiled potatoes1 parsley in branches1 and quartered lemons4 ,serve sauce diplomate separate4 ,sauce diplomate4 ,to a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste4 ,stir well1 add a little ,cayenne pepper1 and three ounces of butter1 little by little4 ,strain and serve4 ,larded tenderloin of beef1 ,st4 ,martin4 ,roast a larded tenderloin1 and make a brown gravy4 ,put the tenderloin on a platter1 and cut one slice for each person1 leaving the remainder whole4 ,garnish with chickens' livers saute in butter on each side of the platter4 ,add three sliced truffles and one-half glass of ,madeira to the brown gravy1 and boil for ten or fifteen minutes4 ,season well1 and pour over the beef4 ,potatoes ,marquise4 ,same as ,duchesse potatoes4 ,,june #b ,,breakfast ,stewed prunes ,boiled eggs ,dry toast ,ceylon tea ,,luncheon ,cantaloupe ,eggs1 ,fedora ,lamb chops1 ,bradford ,sybil potatoes ,string bean salad ,strawberry cream pie ,coffee ,,dinner ,consomme ,caroline ,ripe ,california olives in oil and garlic ,fillet of trout1 ,rachel ,roast duckling1 apple sauce ,artichoke bottoms1 au gratin ,fresh asparagus1 ,hollandaise ,escarole salad ,mousse au cafe ,demi tasse ,eggs1 ,fedora4 ,cut four hard-boiled eggs in two1 lengthwise1 remove the yolks and mash with a fork1 in a bowl4 ,then add one-half cup of fresh bread crumbs1 salt1 pepper1 the raw yolk of an egg1 a little chopped chives and parsley1 and one ounce of butter4 ,mix well1 and fill the boiled whites with the mixture4 ,then roll in the beaten whites of eggs1 and then in bread crumbs1 and fry in hot swimming fat4 ,serve on a napkin1 with fried parsley4 ,serve cream of tomato sauce separate4 ,lamb chops1 ,bradford4 ,broil eight nice lamb chops1 place on a platter1 and garnish with stuffed hot olives4 ,pour sauce ,madere1 to which has been added whole fresh mushrooms saute in butter1 over the chops4 ,consomme1 ,caroline4 ,make a royal with eight eggs to a quart of milk1 or four eggs to a pint2 add a little salt1 pepper1 and some grated nutmeg4 ,strain into a buttered mould1 set in a bain-marie and boil4 ,when set1 and cold1 remove from the mould and cut in small squares4 ,serve in very hot consomme with one spoonful of boiled rice to each person4 ,fillet of trout1 ,rachel4 ,cut the fillets from two ,tahoe trout4 ,use the bones and head to make a sauce ,genoise4 ,put the fillets in a buttered fish pan1 season with salt and pepper1 add one-half glass of claret1 and one-half glass of fish stock1 bouillon or water1 cover1 and simmer for ten minutes4 ,remove the fish to a platter4 ,add to the sauce half of the tail of a lobster1 one truffle1 six heads of canned mushrooms cut in small squares1 and one dozen small fish dumplings4 ,pour over the fish4 ,chicory salad with chapon4 ,serve the salad with ,french dressing4 ,chapon is a crust of ,french bread rubbed with garlic1 and added to the salad to flavor same4 ,,june #c ,,breakfast ,preserved pears ,omelet with parsley ,rolls ,coffee ,,luncheon ,crab legs1 a la ,stock ,eggs en cocotte1 ,d',uxelles ,english rump steak1 maitre d'hotel ,french fried potatoes ,wax beans in butter ,sliced peaches with whipped cream ,lady fingers ,demi tasse ,,dinner ,cream of green corn ,salted almonds ,ecrevisses1 ,lafayette ,roast leg of mutton1 au jus ,mashed summer squash ,potatoes1 ,st4 ,francis ,field salad ,burgundy punch ,assorted cakes ,coffee ,crab legs1 ,stock4 ,for four persons1 put two leaves of lettuce on each dinner plate4 ,slice fine a head of lettuce and put on top of the lettuce leaves4 ,add to each plate one slice of peeled tomatoes1 and on top place four legs of crab1 or some crab meat1 and two fillets of anchovies on top of the crab4 ,put in a salad bowl one spoonful of vinegar1 one of tomato ketchup1 one of ,chili sauce1 two of olive oil1 one-half teaspoonful of ,worcestershire sauce1 one teaspoonful of salt1 a little paprika1 and some chopped chives4 ,mix well1 and pour over the salad on the plates4 ,serve very cold4 ,eggs1 ,d',uxelles4 ,for individual portions1 put in a buttered cocotte dish one spoonful of ,d',uxelles 7,jan4 #aa71 break an egg on top1 season with salt and pepper1 put a little more ,d',uxelles on top of the egg1 then a little grated cheese and small bits of butter1 and bake in oven until egg is set4 ,serve on a napkin4 ,omelet with parsley4 ,beat eight eggs1 season with salt1 pepper and chopped parsley1 add a spoonful of thick cream1 and cook in the usual manner4 ,burgundy punch4 ,two pounds of sugar1 two quarts of water1 the juice of six lemons and the rind of one1 and one piece of cinnamon stick4 ,let the mixture infuse for about two hours4 ,freeze1 and then add one pint of claret1 a small glass of cognac1 and a drop of red coloring4 ,whipped cream4 ,put one-half pint of double cream into a bowl and whip until quite stiff1 then add two ounces of powdered sugar and a few drops of vanilla extract4 ,mix well1 and keep in a cool place until needed4 ,sliced peaches with whipped cream4 ,peel and slice some ripe peaches1 and sprinkle with a little sugar4 ,serve in individual dishes with a spoonful of whipped cream on the side4 ,sliced bananas with whipped cream4 ,prepare in the same manner as peaches4 ,sliced fruits with whipped cream4 ,prepare oranges1 pears1 figs1 etc41 in the same manner as peaches4 ,berries of all kinds with whipped cream4 ,hull and wash the berries1 dry in cheesecloth1 and prepare in the same manner as peaches4 ,cream of green corn4 ,put two pounds of veal bones in a casserole1 cover with cold water1 bring to a boil1 and cool off in cold water4 ,put the bones back in the vessel in from three to four quarts of fresh water1 add a little salt and a bouquet garni1 bring to the boiling point1 and skim4 ,cook for about one hour1 then add eight ears of green corn and one pint of milk1 and boil for ten minutes4 ,then take out the ears1 cut off the grains and chop very fine1 or mash in a mortar4 ,heat three ounces of butter in a casserole1 then add three spoonfuls of flour1 and when heated add two quarts of the strained veal and corn stock4 ,bring to a boil1 stirring well with a whip4 ,let it boil slowly1 add the corn1 and cook for about thirty minutes4 ,strain through a fine sieve or cheesecloth1 put back in the casserole1 season to taste with salt and a little ,cayenne pepper1 stir in two ounces of sweet butter1 and serve hot4 ,ecrevisses1 ,lafayette4 ,ecrevisses1 crawfish and crayfish are the same4 ,take the tails of twenty-four of the fish and put in saute pan with two ounces of butter1 season with salt and pepper1 and simmer for five minutes4 ,then add a half glass of sherry wine and simmer until nearly dry2 then add one and one-half cups of thick cream1 and boil for five minutes4 ,thicken with the yolks of three eggs mixed with one-half cup of cream4 ,do not let it quite reach the boiling point after the yolks of eggs are added4 ,add a pony of very dry sherry wine1 and serve in chafing dish4 ,mashed summer squash4 ,peel three pounds of summer squash1 cut in half1 and put in casserole with two ounces of butter1 season with salt and pepper1 cover1 and cook in oven for thirty minutes4 ,then strain through a fine sieve1 put back in casserole1 add two additional ounces of butter1 and if too thick add a spoonful of thick cream4 ,,june #d ,,breakfast ,sliced figs with cream ,bacon and eggs ,chocolate with whipped cream ,rolls ,,luncheon ,cold eggs1 ,danoise ,broiled sea bass1 maitre d'hotel ,breast of squab1 saute in butter ,summer squash1 ,native ,son ,potatoes saute ,watermelon ,coffee ,,dinner ,consomme ,japonnaise ,radishes ,shad roe1 en bordure ,cucumber salad ,tenderloin of beef1 ,voisin ,potatoes allumette ,lettuce and alligator pear salad ,vanilla ice cream ,assorted cakes ,demi tasse ,sliced figs with cream4 ,peel and slice some fresh figs and serve on a compotier1 with powdered sugar and cream separate4 ,cold eggs1 ,danoise4 ,make four pieces of anchovy toast1 and lay on each a hard-boiled egg cut in two lengthwise4 ,cover the eggs with mayonnaise sauce4 ,breast of squab1 saute in butter4 ,cut out the breasts of four raw squabs1 season with salt and pepper1 and roll in flour4 ,heat two ounces of butter in a saute pan1 add the squab breast and cook for about ten minutes1 or until brown on both sides4 ,place on a platter1 pour butter sauce over them1 sprinkle with a little chopped parsley1 and garnish with watercress and two lemons cut in half4 ,summer squash1 ,native ,son4 ,cut off the corn from four ears4 ,peel one pound of summer squash1 and cut in one inch squares4 ,put them1 with the corn1 in a bowl and add three peeled tomatoes cut in squares4 ,in a casserole put one chopped onion with two ounces of butter1 and simmer until yellow1 then add the corn1 tomato and squash1 season with salt and pepper1 cover1 and simmer for thirty minutes4 ,consomme ,japonnaise4 ,consomme aux perles de ,nizam colored with yellow ,breton coloring4 ,shad roe1 en ,bordure4 ,butter a plank1 lay four shad roe on top1 season with salt and pepper1 put small bits of butter on top of each roe1 and set in oven4 ,after ten minutes turn the roes over1 make a bordure of potato croquette mixture around the plank1 and return to oven to cook until done4 ,pour a little maitre d'hotel sauce on top1 and garnish with parsley in branches and quartered lemons4 ,tenderloin of beef1 ,voisin4 ,roast tenderloin of beef1 garnished with fresh artichoke bottoms filled with tomatoes cut in small squares1 sauteed in butter1 and well seasoned4 ,serve sauce ,choron separate4 ,potatoes1 allumette4 ,cut four potatoes in the form of matches1 dry with a napkin1 and fry in hot swimming lard until yellow and crisp4 ,remove1 salt well1 and serve on a napkin4 ,,june #e ,,breakfast ,raspberry jam ,salted salmon belly1 melted butter ,baked potatoes ,rolls ,coffee ,,luncheon ,shirred eggs1 ,monaco ,lake ,tahoe trout1 meuniere ,potatoes ,o',brien ,tomatoes1 ,mayonnaise ,cream fritters ,demi tasse ,,dinner ,little ,neck clams on shell ,sorrel soup1 a l'eau ,salted hazelnuts ,terrapin saute1 au beurre noisette ,fillet of bass1 #aije ,asparagus1 ,hollandaise ,waldorf salad ,french pastry ,coffee ,salted salmon belly1 melted butter4 ,soak a salted salmon belly in cold water over night4 ,then place in vessel and cover with fresh cold water1 bring to a boil1 and then set at side of the range for twenty minutes4 ,dish up on a napkin on a platter1 garnish with parsley in branches and quartered lemons4 ,serve melted butter separate4 ,shirred eggs1 ,monaco4 ,put six chopped shallots in a casserole with one ounce of butter4 ,heat slightly1 then add six sliced fresh mushrooms and one peeled and sliced tomato2 season with salt and pepper1 and simmer for ten minutes4 ,butter four individual shirred egg dishes1 pour in the above preparation1 break two eggs in each1 season with salt and pepper1 and cook in oven for five minutes4 ,cream fritters4 ,mix two ounces of corn starch1 four ounces of sugar1 the yolks of four eggs1 and half of the peel of a lemon1 and warm up in a double boiler4 ,bring one-half pint of milk to the boiling point and add it to the mixture4 ,continue boiling1 and stir all the time until it becomes thick4 ,then spread it on a platter about a half inch thick1 and allow to become cold4 ,cut in pieces about two inches square1 roll in flour1 then in beaten eggs1 and finally in bread crumbs1 and fry in swimming lard1 or in frying pan with plenty of melted butter4 ,dress on a napkin1 and serve vanilla cream sauce separate4 ,sorrel soup1 a l'eau4 ,clean one pound of sorrel1 wash well1 and slice very thin4 ,put in casserole with two ounces of butter1 cover1 and simmer for five minutes4 ,then add two quarts of water1 season with salt and pepper1 add three sliced rolls1 or one-half loaf of sliced ,french bread1 and boil slowly for one hour4 ,put the yolks of three eggs in a large cup and fill with cream1 mix1 and let it run into the boiling soup4 ,serve at once4 ,,june #f ,,breakfast ,strawberries with cream ,broiled mutton chops ,lyonnaise potatoes ,rolls ,coffee ,,luncheon ,antipasto ,eggs1 ,belmont ,chickens' livers1 au ,madere ,risotto ,camembert cheese with crackers ,coffee ,,dinner ,consomme ,marchand ,pim olas ,fillet of sole1 ,mantane ,roast chicken ,corn au gratin ,stewed tomatoes ,potato croquettes ,escarole salad ,souffle glace1 ,pavlowa ,assorted cakes ,coffee ,eggs1 ,belmont4 ,butter four timbale moulds1 put in each a spoonful of ,d',uxelles1 break an egg on top1 season with salt and pepper1 put in bain-marie1 and bake until the eggs are set4 ,then turn out on a platter and cover with tomato sauce1 to which a little chopped truffle has been added4 ,consomme1 ,marchand4 ,cut a truffle ,julienne style2 also the breast of a boiled fowl and a few slices of smoked beef tongue4 ,serve in one quart of boiling well-seasoned consomme4 ,pim olas4 ,pim olas are small green olives stuffed with red peppers 7pimentos74 ,they may be obtained in bottles of any grocer4 ,fillet of sole1 ,mantane4 ,cut and trim four fillets of sole1 fold over1 season with salt and pepper1 lay in a buttered saute pan1 add one-half glass of white wine1 cover with buttered manilla paper1 put in oven and bake for twelve minutes4 ,serve on a platter covered with ,bearnaise sauce4 ,souffle glace1 ,pavlowa4 ,whip a pint of rich cream until thick4 ,beat the yolks of four eggs with one-quarter pound of sugar1 until very light4 ,then add it to the cream1 with a pony of maraschino4 ,whip the whites of five eggs very hard1 and add them to the mixture1 mixing lightly4 ,then fill fancy paper cases until about one inch higher than the edges1 and set to freeze4 ,when hard1 and just before serving1 dip the tops in grated chocolate4 ,souffle glace1 ,st4 ,francis4 ,make a souffle glace ,pavlowa mixture1 dress in fancy paper cases1 using a pastry bag with a fancy tube4 ,sprinkle some chopped pistache nuts on top1 and freeze4 ,,june #g ,,breakfast ,blackberries with cream ,plain scrambled eggs ,dry toast ,english breakfast tea ,,luncheon ,cantaloupe ,baked beans1 ,boston style ,brown bread ,citron preserves ,kisses ,demi tasse ,,dinner ,soft clam soup1 ,salem ,california ripe olives ,boiled ,tahoe trout1 sauce mousseline ,potatoes nature ,cucumber salad ,vol au vent ,toulouse ,stuffed capon1 ,st4 ,antoine ,peas a la ,francaise ,cardon a la moelle ,hearts of lettuce1 ,french dressing ,coupe ,orientale ,allumettes ,coffee ,soft clam soup1 ,salem4 ,remove the bellies from two dozen clams and put the remainder1 with their juice1 in a casserole4 ,add a quart of water1 a bouquet garni1 and some salt2 bring to a boil1 and strain over the clam bellies1 which have been placed in a vessel4 ,bring to a boil again and add one pint of thick cream and two ounces of sweet butter4 ,when butter is melted1 season with salt and a little ,cayenne pepper1 and serve in a tureen4 ,serve broken crackers separate4 ,boiled ,tahoe trout1 sauce mousseline4 ,put two ,tahoe trout in a vessel in cold water1 add one-half glassful of white wine vinegar1 half of an onion and half of a carrot sliced1 a bouquet garni1 and a small handful of salt4 ,bring to a boil1 and set on side of the range for twenty minutes4 ,serve on a platter on a napkin1 garnished with small round boiled potatoes1 lemons cut in two1 and parsley in branches4 ,serve sauce mousseline separate4 ,the potatoes may be served separate if desired4 ,kisses4 ,one pound of sugar1 the whites of seven eggs1 and some vanilla flavoring4 ,mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer4 ,beat the whites of the eggs until very stiff and dry1 then add the hot sugar and continue beating until it becomes cold4 ,add a few drops of vanilla extract1 and dress in a fancy shape on a buttered pan4 ,use a pastry bag with a fancy tube for forming them4 ,when dry bake in a nearly cool oven4 ,allumettes4 ,roll out some puff paste that was made with six turns1 until it is about one-eighth inch thick4 ,spread with royal icing1 and cut in strips about three-quarters of an inch wide and three inches long4 ,place on a wet baking pan1 with a little space between1 and bake in a moderate oven4 ,royal icing 7glace royal74 ,put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice4 ,beat with a wooden spoon until very light and firm4 ,while beating be careful that it does not dry on the sides of the bowl1 and when finished cover immediately with a damp cloth4 ,this icing may be used for frosting cakes1 or for ornamental work4 ,,june #h ,,breakfast ,sliced peaches with cream ,chipped beef on toast ,crescents and rolls ,cocoa ,,luncheon ,shirred eggs1 ,argenteuil ,sweetbreads braise1 ,st4 ,george ,flageolet beans1 au cerfeuil ,puree of potato salad ,french pastry ,coffee ,,dinner ,consomme ,colbert ,salted almonds ,boiled turbot1 ,jean ,bart ,potatoes1 nature ,filet mignon1 ,rossini ,green corn ,broiled egg plant ,hearts of romaine1 ,roquefort dressing ,champagne punch ,lady fingers ,demi tasse ,chipped beef on toast4 ,cut one pound of smoked beef in very thin chips1 put in hot water and bring to a boil4 ,then drain off the water and add a cup of very thick cream1 boil again1 and thicken with the yolks of two eggs and half a cup of thick cream4 ,let it come nearly to a boil1 taste to see if sufficiently salt1 add a little white pepper1 and serve on four pieces of dry toast4 ,shirred eggs1 ,argenteuil4 ,cut the tips1 about one and one-half inch long1 from one pound of asparagus1 put in salted water and boil until soft1 then drain off the water4 ,butter well four shirred egg dishes1 and put the asparagus tips in them in equal portions4 ,crack two eggs in each dish1 season with salt and pepper1 put small bits of butter on top1 and cook in oven for five minutes4 ,sweetbreads braise1 ,st4 ,george4 ,braise some sweetbreads1 place on a platter1 and garnish with okra and tomatoes saute and green peppers cut like matches and sauteed in butter4 ,serve sauce ,choron separate4 ,okra and tomatoes saute4 ,cut both ends off of one pound of okra1 put in cold water and bring to a boil1 then drain off the water4 ,peel and cut in quarters two or three large tomatoes1 place them in a casserole with two ounces of butter1 heat through1 add the okra1 season with salt and pepper1 cover1 and allow to simmer slowly for twenty minutes4 ,serve as a vegetable course1 or as a garnish4 ,flageolet beans1 au cerfeuil4 ,put in a casserole two cans of flageolet beans and one quart of fresh water1 bring to a boil1 and drain4 ,return the beans to the casserole1 add two ounces of sweet butter1 a little salt and pepper1 and one spoonful of chopped chervil4 ,simmer for five minutes4 ,puree of potato salad4 ,boil four white potatoes in salted water1 and pass through a fine sieve4 ,add one spoonful of vinegar1 two spoonfuls of olive oil1 a little ,cayenne pepper1 and salt if necessary4 ,set in ice box until cold4 ,then mix well with a wooden spoon4 ,if too thick stir in a little hot bouillon or water4 ,be sure it is hot1 as cold will not do4 ,serve in a salad bowl with finely chopped parsley on top4 ,fillet of turbot1 ,jean ,bart4 ,place four trimmed fillets of turbot in a buttered saute pan1 and season with salt and pepper4 ,place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon2 add one-half glass of white wine and one-half cup of water4 ,cover with buttered paper1 bring to a boil1 and set in oven for fifteen minutes4 ,then remove the fillets to a platter1 and put one pint of white wine sauce in the saute pan1 reduce to normal thickness of a fish sauce1 and strain over the fillets4 ,have the sauce well seasoned4 ,green corn4 ,put three gallons of water1 one pint of milk1 and a handful of salt on the fire and bring to a boil4 ,then add one dozen clean ears of green corn1 bring to a boil1 cover the vessel1 and set to side of range for ten minutes1 where it will remain at boiling heat without actually boiling4 ,serve on a napkin1 with corn holders1 and sweet butter separate4 ,champagne punch 7sorbet74 ,one pint of water1 one-half pint of champagne1 one-half pound of sugar1 the juice of three lemons and the juice of half an orange4 ,dissolve the sugar in the water1 add the lemon and orange juice1 strain and freeze4 ,when nearly frozen add the champagne1 and finish4 ,finally stir in an ,italian meringue 7see ,italian meringue7 made with the whites of three eggs1 and serve in sherbet glasses4 ,broiled egg plant4 ,peel an egg plant1 and cut in slices three-quarters of an inch thick4 ,season with salt and pepper1 roll in oil1 and broil4 ,serve on a platter with a little melted butter poured over it1 and garnish with parsley in branches4 ,,june #i ,,breakfast ,cherries ,omelet with egg plant ,rolls ,coffee ,,luncheon ,assorted hors d'oeuvres ,consomme in cups ,broiled sirloin steak1 ,cliff ,house ,french fried potatoes ,baked tomatoes ,brie cheese with crackers ,coffee ,,dinner ,lamb broth1 ,olympic ,club ,salted pecans ,frogs' legs1 ,jerusalem ,broiled chicken1 maitre d'hotel ,asparagus1 ,hollandaise ,potato croquettes ,alligator pear1 ,french dressing ,meringue glacee1 au chocolat ,demi tasse ,omelet with egg plant4 ,use any broiled egg plant that may be left over1 or fresh egg plant1 and cut in small squares about one-half inch in diameter4 ,put in saute pan with a little butter and simmer until soft4 ,then put the omelet pan on the fire with a small piece of sweet butter in it1 add twelve beaten eggs1 season with salt and pepper1 add the egg plant1 and then cook the omelet in the usual manner4 ,broiled sirloin steak1 ,cliff ,house4 ,season a two-pound steak with salt and pepper1 roll in oil1 broil1 and when done place on a platter4 ,cut the steak in slices1 but do not place them apart4 ,sprinkle with one teaspoonful of paprika1 one tablespoonful of dry ,english mustard1 one teaspoonful of ,worcestershire sauce1 three chopped shallots1 a little chopped chives1 and two ounces of butter in small bits4 ,set in oven until butter is melted4 ,baked tomatoes4 ,peel four large tomatoes and place on a buttered dish4 ,season with salt and pepper1 put small pieces of butter on top1 and set in oven to bake4 ,when done place on platter and pour tomato sauce around them1 or serve with their own butter4 ,lamb broth1 ,olympic ,club4 ,put a shoulder of lamb in a roasting pan1 season with salt and pepper1 add an onion and a carrot1 put small bits of butter on top1 and roast in oven until done4 ,then remove the meat from the bones and cut in small squares about one-quarter inch thick4 ,put the bones and trimmings in a casserole1 add an additional two pounds of lamb bones1 one turnip1 two leeks1 two leaves of celery1 one spoonful of pepper berries1 one bay leaf1 two cloves1 a little parsley in branches1 one gallon of water1 and a handful of salt4 ,bring to a boil1 skim1 and let simmer for two hours4 ,then strain through fine cheese cloth1 put back in casserole1 add the cut-up lamb and one-half pound of boiled rice1 give one boil1 and serve4 ,,june #aj ,,breakfast ,fresh currants ,oatmeal with cream ,rolls ,coffee ,,luncheon ,california oyster cocktails ,eggs ,agostini ,calf's head1 vinaigrette ,boiled potatoes ,sliced bananas with whipped cream ,macaroons ,demi tasse ,,dinner ,consomme ,turbigo ,black bass1 saute meuniere ,tenderloin of beef1 ,parisienne ,spinach in cream ,artichokes1 sauce mousseline ,watercress salad ,plombiere a la vanille ,assorted cakes ,coffee ,eggs ,agostini4 ,put one-quarter pound of boiled rice on a platter1 lay four poached eggs on top1 and cover with tomato sauce4 ,consomme ,turbigo4 ,boil one-quarter pound of noodles in salt water4 ,boil a carrot1 cut in the form of matches1 in salt water until soft4 ,cut the breast of a soup hen or chicken in ,julienne shape4 ,add all to two quarts of hot and well-seasoned consomme4 ,plombiere a la vanille 7ice cream74 ,the yolks of eight eggs1 one-half pound of sugar1 one quart of milk1 and one vanilla bean4 ,mix the yolks of eggs with the sugar4 ,split the vanilla bean and boil it in the milk4 ,then pour the milk1 the yolks and sugar together1 set on the fire1 and stir with a wooden spoon until it thickens4 ,do not let it come to a boil4 ,strain and freeze1 put in moulds1 and set in ice box until very hard4 ,serve with whipped cream4 ,plombiere aux marrons4 ,same as vanilla plombiere1 but add some broken marrons glaces soaked in a little rum1 when ready to put in the moulds to harden4 ,serve with whipped cream1 and a whole marron glace on top of each portion4 ,plombiere aux fruits4 ,prepare in the same manner as for plombiere aux marrons1 but use chopped mixed glace fruit instead of the marrons4 ,,june #aa ,,breakfast ,sliced fresh figs with cream ,scrambled eggs with bacon ,buttered toast ,coffee ,,luncheon ,cantaloupe ,eggs au fondu ,broiled squab on toast ,julienne potatoes ,cold asparagus1 mustard sauce ,oregon cream cheese with crackers ,demi tasse ,,dinner ,cream of artichokes ,ripe olives ,fillet of flounder1 ,piombino ,sweetbreads braise1 ,montebello ,souffle potatoes ,roast chicken1 au jus ,escarole and chicory salad ,souffle glace aux fraises ,assorted cakes ,coffee ,eggs au fondu4 ,poached eggs on toast1 covered with ,welsh rabbit4 ,serve hot4 ,cream of artichokes4 ,make three quarts of very light stock veal or chicken broth1 strain and add to it four whole artichokes4 ,boil until the artichokes are soft1 then remove and separate the bottoms from the leaves1 cut the bottoms in small squares1 and place in soup tureen4 ,then pass the leaves through a fine sieve1 and put back in the broth4 ,melt three ounces of butter in a casserole1 add three spoonfuls of flour1 heat through1 add the broth and boil for ten minutes4 ,then add a pint of thick cream1 bring to a boil1 season well with salt and pepper1 and strain over the cut-up artichoke bottoms in the tureen4 ,fillet of flounder1 ,piombino4 ,cut four fillets from one large flounder1 place in a buttered pan1 season with salt and pepper1 add a glassful of claret and one-half cup of water1 cover with buttered paper1 put in oven and bake until done4 ,then place the fish on a platter4 ,make a sauce ,genoise from the head and bones of the flounder1 add the tail of a lobster cut ,julienne style1 and four heads of fresh mushrooms cut in the same manner and sauteed in butter4 ,pour the sauce over the fish4 ,if fresh mushrooms are not available canned ones may be used4 ,sweetbreads braise1 ,montebello4 ,put some braised sweetbreads on a platter with their own gravy1 and garnish with artichoke bottoms filled with puree of fresh mushrooms4 ,serve sauce ,bearnaise separate2 or poured over the sweetbreads1 as desired4 ,souffle glace aux fraises4 ,mix one pint of whipped cream1 one-half pint of fresh strawberry juice1 the yolks of four eggs beaten lightly1 and four ounces of powdered sugar4 ,whip separately the whites of five eggs1 and add to the mixture4 ,put in paper cases1 and freeze4 ,serve with a dot of whipped cream on top1 and a nice large fresh strawberry on top of the cream4 ,souffle glace with raspberries4 ,prepare in the same manner as souffle glace aux fraises1 but substitute raspberries for the strawberries4 ,,june #ab ,,breakfast ,preserved pears ,griddle cakes with honey ,coffee ,,luncheon ,carciofini ,ecrevisses en buisson ,braised beef ,noodles ,french pastry ,coffee ,,dinner ,consomme ,ditalini ,fillet of sole1 ,st4 ,nazaire ,leg of mutton1 currant jelly ,string beans ,green corn ,hashed potatoes in cream ,field salad ,apricot pie ,coffee ,braised beef4 ,have the butcher cut an eight pound piece of rump or brisket of beef4 ,season with salt and pepper1 and rub with a small piece of garlic4 ,melt in a pot about two ounces of butter1 and when hot add the beef and roast on top of the range until it is brown on all sides4 ,then remove the beef1 add one ounce of fresh butter to the gravy already in the pot1 and when hot add two large spoonfuls of flour1 and allow it to brown4 ,then add three pints of water1 bring to a boil1 and then put in the beef again4 ,add two calf's feet1 one onion1 one carrot1 a large bouquet garni1 four chopped tomatoes1 salt1 and a spoonful of whole black peppers4 ,when boiling season well1 cover1 and put in oven4 ,it will require from three to four hours to become well done4 ,then remove the beef to a platter1 and reduce the sauce one-half4 ,taste to see if more seasoning is required1 and then strain4 ,pour some of the sauce over the beef1 and serve the remainder in a sauceboat4 ,garnish the beef with the carrot that was cooked with it4 ,cut the carrot in thin slices4 ,larded rump of beef4 ,lard a piece of rump of beef1 and then prepare in the same manner as braised beef4 ,fillet of sole1 ,st4 ,nazaire4 ,cook four fillets of ,sole a la ,normande1 and garnish with a dozen fried oysters4 ,currant jelly4 ,strip the currants from their stems1 and wash them4 ,put them on to cook1 and when they become hot mash them4 ,boil for twenty-five minutes1 then pour into jelly bag and let them drip without squeezing4 ,measure the juice and return it to the kettle4 ,after it has boiled about ten minutes add heated sugar1 allowing a pound of sugar to a pint of juice4 ,cook until it jells when a little is poured on a saucer4 ,pour into moulds1 and seal when cold4 ,,june #ac ,,breakfast ,fresh strawberries with cream ,broiled veal kidneys1 ,english style ,baked potato ,rolls ,coffee ,,luncheon ,poached eggs1 ,colbert ,ombrelle d',ostende ,potato croquettes ,celery ,victor ,compote of pineapple ,sponge cake ,demi tasse ,,dinner ,potage ,arlequin ,ripe ,california olives ,pompano1 ,vatel ,chicken saute1 ,archiduc ,duchesse potatoes ,jets de houblons ,chiffonnade salad ,peach ice cream ,assorted cakes ,coffee ,broiled veal kidneys1 ,english style4 ,leave a little fat on two veal kidneys1 split them1 season with salt and pepper1 and sprinkle with a tablespoonful of dry ,english mustard4 ,then sprinkle with olive oil1 and broil4 ,when done place them on four pieces of dry toast4 ,mix two ounces of butter with the juice of a lemon1 one tablespoonful of ,worcestershire sauce1 a little salt1 pepper1 grated nutmeg1 chopped parsley1 and one spoonful of meat extract4 ,mix well1 and pour over the kidneys4 ,garnish with watercress4 ,poached eggs1 ,colbert4 ,put some poached eggs on toast1 and cover with sauce ,colbert4 ,ombrelle d',ostende4 ,put four pieces of toast on a platter and place on each a large broiled fresh mushroom1 head down4 ,put two broiled oysters on top of the mushrooms1 pour maitre d'hotel sauce over them1 and lay two strips of broiled bacon across the top of each4 ,garnish with parsley in branches and quartered lemons4 ,compote of pineapple4 ,pare and core a pineapple1 and cut in slices4 ,make a syrup with one-half pound of sugar and half a pint of water1 and stew the pineapple in it until tender1 and the syrup is clear4 ,serve cold1 with a few drops of kirschwasser or maraschino sprinkled over it1 and a little of its syrup4 ,potage ,arlequin4 ,slice two carrots1 two beets1 two turnips1 and add a pound of shelled new peas4 ,put all in a casserole1 cover with two quarts of water1 season with salt1 add about three pounds of cut-up veal bones1 bring to a boil1 and skim4 ,then cover1 and cook until soft4 ,remove the veal bones1 and strain the remainder through a fine sieve4 ,then return to casserole1 and if too thick add a little bouillon1 chicken broth or stock4 ,bring to a boil1 season with salt and pepper1 and stir in three ounces of sweet butter4 ,serve with bread cut in small squares and fried in butter4 ,pompano1 ,vatel4 ,use four whole ,california pompano2 or the four fillets from one ,florida fish4 ,put them in a buttered saute pan1 season with salt and pepper1 add one-half glass of stock and the juice of a lemon1 and cook in oven until done4 ,then place the fish on a platter4 ,bring one-half pint of tomato sauce to a boil1 add one-half pint of cream sauce1 one spoonful of chopped truffles1 season well with salt and pepper1 and pour over the fish4 ,,june #ad ,,breakfast ,raspberries with cream ,scrambled eggs with cheese ,rolls ,oolong tea ,,luncheon ,half of grapefruit with cherries ,baked beans1 ,boston style ,brown bread ,beignets souffles ,coffee ,,dinner ,little ,neck clams on half shell ,consomme ,ab-del-cader ,aiguillettes of turbot1 ,bayard ,roast sirloin of beef1 fermiere ,lettuce salad ,souffle glace1 ,st4 ,francis ,assorted cakes ,coffee ,scrambled eggs with cheese4 ,mix ten eggs with one-half cup of cream1 and one-half cup of grated ,parmesan or ,swiss cheese2 season with salt and pepper to taste4 ,melt two ounces of butter in a casserole1 add the eggs1 and scramble4 ,beignets souffles4 ,one pint of water1 one-quarter pound of butter1 one-half pound of flour1 nine eggs1 and a pinch of salt4 ,put the butter and salt in the water and bring to a boil4 ,stir in the flour with a wooden spoon1 and work well until it is a smooth paste4 ,remove from the fire and work in the eggs1 one by one4 ,form in the size of a walnut1 and drop into hot lard with a soupspoon1 and fry until well browned4 ,the fritters will turn by themselves while frying4 ,when done roll in powdered sugar to which has been added a little cinnamon1 and serve on a napkin4 ,consomme ,ab-del-cader4 ,cut some carrots and turnips in half-moon shape1 and boil in salted water4 ,cut some royal in the same shape4 ,also have some profiteroles4 ,put equal quantities of each in hot consomme1 and also one poached yolk of an egg for each person4 ,have the consomme well seasoned4 ,aiguillettes of turbot1 ,bayard4 ,cut four fillets of turbot lengthwise1 and about four inches long and two inches wide4 ,place in a buttered pan1 season with salt and white pepper1 add one-half glass of white wine and one-half cup of fish stock1 or water2 cover with buttered paper1 and cook in oven for ten minutes4 ,then place the fish on a platter1 reduce the broth until nearly dry1 add a pint of lobster sauce to which has been added the tail of a lobster1 six heads of ,french canned mushrooms1 and two truffles1 all cut ,julienne style4 ,pour the sauce over the fish before serving4 ,roast sirloin of beef1 fermiere4 ,roast sirloin of beef1 sauce ,madere1 garnished with string beans in butter1 carrots in butter1 and chateau potatoes4 ,chicken saute1 ,archiduc4 ,joint a chicken1 and season with salt and pepper4 ,melt two ounces of butter in a saute pan2 when hot add the chicken and saute for five minutes4 ,then add two sliced green peppers1 and saute until the chicken is done4 ,then place the chicken on a platter1 and add another ounce of butter to the saute pan4 ,when the butter is nice and brown pour the gravy over the chicken1 sprinkle with chopped parsley1 and garnish with lemons cut in half4 ,,june #ae ,,breakfast ,sliced peaches with cream ,ham and eggs ,rolls ,coffee ,,luncheon ,poached eggs a la ,reine ,cold sirloin of beef ,rachel salad ,baked apple roll ,coffee ,,dinner ,cabbage soup1 ,normande ,radishes ,salmon steak1 ,hongroise ,roast chicken ,fresh asparagus1 ,hollandaise ,georgette potatoes ,chicory salad ,vanilla ice cream ,bouchettes ,demi tasse ,rachel salad4 ,cut some artichoke bottoms1 boiled celery1 potatoes and asparagus tips1 and two truffles1 in ,julienne shape4 ,arrange the vegetables in a salad bowl in bouquets1 place the truffles in the center1 and pour some ,french dressing over all4 ,baked apple roll4 ,roll out one pound of puff paste until it is about one-eighth inch thick4 ,spread with chopped apples mixed with a little powdered sugar and powdered allspice4 ,wet the edges of the paste with water and roll up in the form of a big stick4 ,put in a pan1 wash the top with beaten eggs1 and bake in a rather hot oven4 ,when done cut in slices1 and serve with hard and brandy sauces4 ,plain cream may be served separate4 ,baked apricot roll1 blackberry roll1 huckleberry roll1 or loganberry roll4 ,prepare in the same manner as apple roll1 using the fruit desired4 ,cabbage soup1 ,normande4 ,separate the outside leaves and the core of a head of cabbage4 ,put both the leaves and core in a casserole with five pounds of beef bones1 one onion1 one carrot1 a bouquet garni1 and a handful of salt4 ,bring to a boil1 season1 and boil for two and one-half hours4 ,slice the rest of the cabbage very thin1 place in another casserole1 add three ounces of butter1 and fry until the moisture is out4 ,then drain off the butter1 and strain the beef and cabbage broth over it4 ,let it boil slowly for an hour4 ,season with salt and pepper1 and add some bread crust cut in small squares and fried in butter4 ,salmon steak1 ,hongroise4 ,cut two slices of salmon one and one-half inches thick2 season with salt and pepper1 roll in oil1 and broil on both sides until colored4 ,then place on a platter1 put two ounces of butter on top1 and put in oven to finish cooking4 ,when done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added4 ,bouchettes4 ,make a mixture as for lady fingers4 ,put it into a pastry bag1 and press out on paper in dots the size of a quarter4 ,bake in a moderate oven4 ,allow to become cold1 spread some jam or marmalade on the bottom of one and press another one on the jam1 making a ball1 and so on4 ,coat them with a white or pink icing4 ,chocolate bouchettes4 ,make as above1 coat with chocolate icing4 ,coffee bouchettes4 ,make as above1 coat with coffee icing4 ,,june #af ,,breakfast ,sliced figs with cream ,boiled salt mackerel ,baked potatoes ,rolls ,coffee ,,luncheon ,grapefruit en supreme ,shirred eggs1 ,antoine ,hamburg steak ,lorraine potatoes ,field salad ,vanilla blanc mange ,assorted cakes ,coffee ,,dinner ,consomme ,andalouse ,queen olives ,frogs' legs1 saute a sec ,filet mignon1 ,athenienne ,potatoes au gratin ,sliced cucumbers and tomatoes ,plombiere aux marrons ,lady fingers ,coffee ,shirred eggs1 ,antoine4 ,plain shirred eggs with broiled strips of bacon on top4 ,vanilla blanc mange4 ,one pint of milk1 one pint of cream1 six ounces of sugar1 one ounce of gelatine1 and one-half of a vanilla bean4 ,soak the gelatine in cold water4 ,put the milk and the vanilla bean on the fire together and let them come nearly to a boil4 ,then remove from the fire1 add the soaked gelatine1 and work with a wooden spoon until melted4 ,strain1 and allow to become nearly cold4 ,then add the cream1 and beat1 on ice1 until it begins to thicken4 ,then put in moulds and set in ice box for one hour4 ,turn out of moulds to serve4 ,chocolate blanc mange4 ,use two ounces of chocolate instead of vanilla bean4 ,coffee blanc mange4 ,use a cup of strong coffee instead of vanilla bean4 ,blanc mange aux fruits4 ,make a vanilla blanc mange1 and just before putting in moulds mix in one-quarter pound of chopped candied fruits4 ,blanc mange aux liqueurs4 ,add to a vanilla blanc mange a glass of liqueur1 such as maraschino1 kirschwasser1 kummel1 rum1 or other liqueur4 ,add the liqueur just before putting into the mould4 ,consomme ,andalouse4 ,to consomme vermicelli1 add just before serving1 one peeled raw tomato cut in very small squares4 ,filet mignon1 ,athenienne4 ,season four small fillets of beef with salt and pepper1 broil or saute them1 and serve on a piece of toast with a slice of broiled ham on top4 ,cover with sauce ,hussarde1 and garnish with peas in butter4 ,sauce ,hussarde4 ,bring to a boil one pint of sauce ,madere1 or brown gravy2 add one-half cup of fresh bread crumbs and boil for two minutes4 ,then add one ounce of good butter1 a little chopped parsley1 salt and ,cayenne pepper4 ,,june #ag ,,breakfast ,baked apples with cream ,oatmeal ,dry toast ,coffee ,,luncheon ,poached eggs1 ,blanchard ,spring lamb tenderloin1 ,thomas ,lettuce salad ,sliced fruit with whipped cream ,cakes ,coffee ,,dinner ,cream of parsnips ,ripe olives ,fillet of bass1 ,argentina ,roast duckling1 apple sauce ,green corn ,cauliflower1 ,hollandaise ,romaine salad1 ,roquefort dressing ,raspberry water ice ,assorted cakes ,coffee ,poached eggs1 ,blanchard4 ,cut two ,english muffins in half1 toast them1 and lay a slice of broiled ham on each4 ,put a poached egg on top of the ham1 and cover with cream sauce4 ,cream of parsnips1 ,,ii4 ,put three pounds of veal bones in a casserole1 add three quarts of water and a handful of salt1 bring to a boil1 and skim4 ,then add six sliced parsnips and a bouquet garni1 and boil for an hour2 then remove the bones and the bouquet4 ,put three ounces of butter in another vessel1 heat1 then add three spoonfuls of flour1 and when hot add the broth and parsnips4 ,boil for half an hour1 then strain through a fine sieve1 put back in the casserole1 season with salt and pepper1 and add a pint of boiling cream4 ,fillet of bass1 ,argentina4 ,put two ounces of butter in a casserole1 add a sliced onion and a sliced carrot1 and simmer until done4 ,then add a can of sliced ,french mushrooms1 one-half can of sliced pimentos1 four peeled and sliced tomatoes1 one cupful of tomato sauce1 and a little salt and pepper4 ,boil for ten minutes4 ,place four fillets of bass in a buttered pan1 season with salt and pepper1 cover with the above sauce1 and bake in oven until done4 ,serve the fish from a platter with the sauce over it4 ,cranberry jelly4 ,to three quarts of cranberries add two pounds of granulated sugar and one quart of water4 ,cook thoroughly1 and force through a fine sieve4 ,cook the juice for fifteen minutes1 and then pour into individual moulds4 ,crab apple jelly1 and marmalade4 ,to eight quarts of crab apples add three quarts of water4 ,boil slowly for an hour1 adding more water to make up for evaporation4 ,strain through a flannel bag1 but do not squeeze4 ,measure the juice and add an equal amount of sugar4 ,boil for twenty minutes1 pour into glasses1 and seal when cold4 ,make a marmalade of the remainder of the apples left in the bag1 by pressing through a sieve1 and then adding an equal amount of cane sugar4 ,cook until well done4 ,flavor with lemon or cinnamon4 ,apricot and peach marmalade4 ,cut some firm ripe apricots in half and remove the stones4 ,add a few spoonfuls of water and cook until soft4 ,strain through a sieve1 and add three-quarters of a pound of cane sugar to every pound of fruit4 ,crack some of the stones and add the kernels to the fruit4 ,continue to stir and cook until it thickens4 ,then pour immediately into hot glasses4 ,allow to become thoroughly cold before covering4 ,peach marmalade may be prepared in the same manner4 ,brandied cherries4 ,select some fine ,queen ,anne cherries and cut off about half of the stem with scissors4 ,arrange the cherries in glass jars or bottles4 ,melt two and one-half pounds of granulated cane sugar with a very little water1 being very careful not to let it scorch4 ,remove from the fire and add half a vanilla bean1 then add slowly one gallon of brandy4 ,when cold pour over the cherries1 seal well1 and keep in a cool place4 ,brandied peaches4 ,rub some sound white peaches with a crash towel to remove the down4 ,prick all over with a needle1 drop in cold water1 drain1 put in a kettle1 cover with fresh cold water1 and add a small piece of alum the size of a hazelnut4 ,place over a fire1 stir occasionally1 and as they float to the surface of the liquid take them out and place in a pan of cold water4 ,drain1 and arrange in quart glass jars4 ,pour over brandy enough to cover the peaches4 ,seal and put away in a cool place1 and let stand for two weeks4 ,then drain off brandy into a kettle1 and allow three pounds of sugar to each gallon of brandy4 ,stir well to melt the sugar4 ,pour this over the peaches1 seal hermetically1 and put away in a cool place4 ,preserved cherries4 ,to each pound of stoned cherries allow one pound of granulated cane sugar4 ,crack some of the stones and tie the kernels in a piece of gauze1 so they may be removed after the boiling4 ,then put all in a preserving kettle1 boil1 and skim1 until the syrup is clear4 ,then put the cherries in jars2 boil the syrup a little longer1 and pour over the fruit4 ,preserved green gage plums4 ,use a pound of sugar for each pound of plums4 ,have the fruit clean and dry1 and prick all over to keep the skins from breaking4 ,melt the sugar with as little water as possible1 and when boiling add the plums1 a layer at a time4 ,boil for a few minutes1 then lift out with a skimmer and place singly on a dish to cool4 ,continue in this way until the plums are removed4 ,when the last layer is finished return the first ones cooked to the kettle1 and continue in reverse order1 and boil until transparent4 ,then take out and arrange closely in glass jars4 ,when all are in the jars pour the hot syrup over them1 and seal4 ,,june #ah ,,breakfast ,stewed prunes ,boiled eggs ,rolls ,coffee ,,luncheon ,hors d'oeuvres varies ,pompano saute1 meuniere ,cold duckling and ham ,orloff salad ,camembert cheese ,coffee ,,dinner ,consomme ,irma ,lyon sausage ,fillet of sole1 ,talleyrand ,saddle of lamb1 ,souvaroff ,string beans in butter ,mashed potatoes ,chiffonnade salad ,angel cake ,demi tasse ,orloff salad4 ,cut out the flesh from two cantaloupes and cut in one-half inch squares4 ,arrange in a circle in a salad bowl1 and in the center put four buttons of artichokes cut in the same manner4 ,pour one-half cup of ,french dressing over all4 ,consomme ,irma4 ,boil one calf's brains1 cut in small squares1 and add to a quart of well-seasoned consomme4 ,fillet of sole1 ,talleyrand4 ,lay four fillets of sole flat on the table and spread with fish force meat 7,feb4 #aa71 and sprinkle with a little chopped truffles4 ,on top of each lay another thin fillet1 season well with salt and pepper1 roll in flour1 then in beaten eggs1 and finally in fresh bread crumbs4 ,fry in swimming lard for about ten minutes4 ,serve on a napkin garnished with parsley in branches and quartered lemons2 and with ,tartar sauce separate4 ,saddle of lamb1 ,souvaroff4 ,roast a saddle of lamb1 place on a platter1 and garnish with a canful of cepes saute1 and raw horseradish root shaved or scraped with a knife4 ,cover with brown gravy made from the lamb gravy4 ,angel cake1 or angel food4 ,one pint of whites of eggs 7it will require about sixteen71 one pound of sugar1 ten ounces of flour sifted with one-half teaspoonful of cream of tartar1 and the flavor desired4 ,beat or whip the whites of eggs very stiff1 then gradually put in the sugar and vanilla1 lemon or orange flavor2 and finally stir in the flour4 ,put in mould and bake in a very slow oven4 ,when cold glace with white icing4 ,,june #ai ,,breakfast ,stewed rhubarb ,broiled honeycomb tripe ,saratoga chips ,rolls ,coffee ,,luncheon ,eggs1 ,oudinot ,fried smelts1 ,tartar sauce ,paprika schnitzel ,boiled rice ,baked apricot roll ,demi tasse ,,dinner ,potage paysanne ,aiguillettes of flounder1 ,rochefoucault ,roast squab chicken ,artichokes1 sauce mousseline ,carrots1 ,vichy ,potato croquettes ,alligator pear salad ,blackberry pie ,coffee ,eggs1 ,oudinot4 ,cut four hard-boiled eggs in two lengthwise4 ,take out the yolks and put in a salad bowl1 add one-half cup of fresh bread crumbs1 one raw egg yolk1 and season with salt1 pepper1 and a little chopped parsley4 ,mix well1 and then stuff the whites of eggs4 ,place on a buttered dish1 cover with cream sauce1 sprinkle with grated cheese1 put small bits of butter all over the top1 and bake in oven until brown4 ,potage paysanne4 ,cut a carrot1 white turnip1 parsnip1 and a small head of green cabbage in round slices the size of a silver half dollar4 ,put in a casserole with three ounces of butter1 salt and a pinch of sugar4 ,cover casserole and put in oven and simmer until vegetables are done4 ,be careful not to burn1 and when turning do not break the vegetables4 ,when the vegetables are cooked add two quarts of bouillon1 stock1 or chicken or beef broth1 and cook for half an hour4 ,before serving add chopped chervil1 and season with salt and pepper4 ,aiguillettes of flounder1 ,rochefoucault4 ,place four flat fillets of flounder in a buttered pan1 lay some sliced lobster on top1 season with salt and pepper1 add one-half glass of white wine and one-half glass of water1 cover with buttered paper1 and put in oven for ten minutes4 ,then remove the fillets to a platter4 ,reduce the broth1 add one pint of white wine sauce1 and strain4 ,to the sauce add one-half can of ,french mushrooms sliced1 and two sliced truffles4 ,pour the sauce over the fish4 ,pompano1 ,bateliere4 ,roll four small ,california pompano in flour1 and season with salt and pepper4 ,put three ounces of butter in a frying pan1 heat1 add the fish1 and saute until nice and brown4 ,then put the fish on a platter2 and in the pan put two ounces of butter1 heat until the color of hazelnuts1 and pour over the fish4 ,sprinkle with chopped parsley1 and garnish with two lemons cut in half4 ,,june #bj ,,breakfast ,fresh strawberries with cream ,waffles1 special1 with maple syrup ,coffee ,,luncheon ,poached eggs1 ,bombay ,imported ,frankfort sausages ,potato salad ,brie cheese with crackers ,coffee ,,dinner ,consomme ,valencienne ,carciofini4 ,queen olives ,frogs' legs1 saute1 ,dilloise ,porterhouse steak1 ,jolly ,fresh ,lima beans ,julienne potatoes ,endives salad ,chocolate and coffee bouchettes ,demi tasse ,waffles1 special4 ,one-half pound of flour1 one teaspoonful of baking powder1 one spoonful of sugar1 one ounce of melted butter1 one-half pint of milk1 one pinch of salt1 three yolks and three whites of eggs4 ,mix the baking powder with the flour1 then add the sugar1 salt1 yolks of eggs1 butter and milk1 and make a batter that should not be too stiff and hard4 ,beat the whites of eggs very hard1 add to the batter1 and mix well4 ,bake in a well-greased hot iron4 7,if possible use sour milk47 ,poached eggs1 ,bombay4 ,put some boiled rice on a platter1 lay four poached eggs on top1 and cover with curry sauce4 ,consomme ,valencienne4 ,boil one-half pound of rice in salted water1 cool2 and serve in one quart of hot and well-seasoned consomme4 ,before serving add some small leaves of chervil1 which should be specially selected4 ,grated ,swiss cheese should be served separate4 ,frogs' legs1 ,dilloise4 ,cut two dozen frogs' legs in two1 season with salt and pepper1 put in saute pan with one ounce of butter1 and two ounces of bacon cut in small squares4 ,fry for a few minutes until the bacon is nearly crisp1 then add the legs1 and simmer for five minutes4 ,then add one pint of tomato sauce and boil for ten minutes1 very slowly4 ,add a few dashes of ,tabasco sauce1 and season well4 ,porterhouse steak1 ,jolly4 ,get from the butcher a nice porterhouse steak1 about four pounds in weight4 ,season with salt and pepper1 roll in oil1 and broil4 ,when done place on a platter1 and cover with sauce ,bordelaise with beef marrow4 ,place a dozen heads of broiled fresh mushrooms on top1 and sprinkle with chopped parsley4 ,,june #ba ,,breakfast ,cantaloupe ,boiled eggs ,buttered toast ,uncolored ,japan tea ,,luncheon ,antipasto ,shirred eggs1 ,amiral ,broiled pig's feet1 ,chili sauce ,string bean salad ,italian meringue1 with whipped cream ,coffee ,,dinner ,little ,neck clams on half shell ,puree of cucumber soup ,pompano saute1 ,bateliere ,rissolees potatoes ,roast chicken ,peas a la ,francaise ,lettuce salad ,raspberry shortcake with plain cream ,coffee ,shirred eggs1 ,amiral4 ,put two eggs in a buttered shirred egg dish and cook4 ,when nearly done put on top a spoonful of white wine sauce with a little chopped lobster1 mushrooms and truffles in it4 ,finish cooking1 and season well with salt and pepper4 ,puree of cucumbers4 ,peel four cucumbers1 and cut in slices4 ,put them in a casserole with two quarts of cold water1 season with salt1 and bring to a boil4 ,then drain off the water1 cool in cold fresh water1 and drain again4 ,put three ounces of butter in a casserole1 add the cucumbers1 cover1 and simmer in the oven for thirty minutes4 ,then remove from oven1 set on top of range1 add three spoonfuls of flour1 simmer1 then add one quart of boiling milk and one quart of chicken broth1 and boil for twenty minutes4 ,strain through a fine sieve1 put back in casserole1 season with salt1 pepper and a pinch of sugar1 add two ounces of sweet butter and a cupful of heated cream4 ,when butter is melted add some bread that has been cut in small squares and fried in butter1 and serve4 ,italian meringue4 ,put one pound of sugar and one gill of water into a copper kettle 7copper inside and out7 and cook to a blow4 7,see below74 ,beat six whites of eggs very hard and dry1 and then pour into the cooked sugar1 stirring constantly1 and beat well until cold4 ,it will then be a very smooth meringue paste1 which can be used for meringue with whipped cream1 or sherbet1 or to make small fancy cakes1 or for use in decorating cakes1 pies1 tarts1 etc4 ,how to cook sugar to a blow4 ,dissolve one pound of sugar in one gill of water1 and put on fire to cook4 ,after about five minutes of good boiling dip a skimmer into it and remove immediately4 ,let the syrup drain a little1 and then blow through4 ,if small air bubbles fly out the sugar is cooked to a blow4 ,if no air bubbles fly continue cooking until they do4 ,it may possibly require some time to get it right4 ,peas a la ,francaise4 ,in a casserole put two ounces of butter and a head of lettuce sliced very fine4 ,simmer for five minutes1 then add two pounds of shelled peas1 six small raw ,french carrots and one dozen raw fresh asparagus tips4 ,season with salt and a pinch of sugar1 add one pint of chicken broth1 cover1 and simmer for one hour4 ,serve with fresh-chopped chervil on top4 ,,june #bb ,,breakfast ,baked pears ,bacon and eggs ,rolls ,coffee ,,luncheon ,canape ,riga ,sweetbreads1 ,lavaliere ,cold roast beef ,field salad ,lemon water ice ,langues de chat ,demi tasse ,,dinner ,consomme ,allemande ,california ripe olives ,perch au bleu ,potatoes nature ,larded tenderloin of beef1 ,vigo ,string beans in butter ,green corn on cob ,lettuce salad1 ,russian dressing ,chocolate blanc mange ,assorted cakes ,coffee ,baked pears4 ,core one dozen pears1 but leave the stems on4 ,put in a pan with half a pint of water and half a pound of sugar1 and bake in medium hot oven until soft4 ,serve either hot or cold1 with sauce separate4 ,baked peaches4 ,prick one dozen peaches all over with a fork1 and set them close together in a pan4 ,sprinkle with one-quarter pound of granulated sugar1 and add just water enough to cover the bottom of the pan4 ,bake until soft4 ,serve cream separate4 ,sweetbreads1 ,lavaliere4 ,prepare some sweetbreads braise1 place on a platter1 garnish with peas in butter1 and onions glaces4 ,in the gravy put pieces of parboiled salt pork cut in small dices1 and cook for ten minutes4 ,pour over the sweetbreads4 ,consomme ,allemande4 ,mix in a bowl three-quarters of a cupful of sifted flour1 one-quarter of a cupful of milk1 two whole eggs1 and a little salt4 ,let it run through a colander into three pints of boiling consomme1 and boil for five minutes4 ,consomme ,xavier4 ,same as ,consomme ,allemande1 with the addition of a little chopped chervil just before serving4 ,perch au bleu4 ,put four fresh-killed perch on a platter1 and pour a glassful of white wine vinegar over them4 ,put in a fish kettle on the fire1 some water1 a handful of salt2 and one sliced onion1 one carrot1 a bay leaf1 clove and parsley tied in a bouquet4 ,boil for five minutes1 then add the fish and vinegar1 bring to a boil1 and then set on side of the range for fifteen minutes4 ,serve on a napkin garnished with small boiled potatoes1 parsley in branches1 and lemons cut in half4 ,serve ,hollandaise sauce separate4 ,larded tenderloin of beef1 ,vigo4 ,lard and roast the tenderloin as given elsewhere4 ,serve on a platter garnished with stuffed tomatoes1 ,creole4 ,cover with its own brown gravy4 ,stuffed tomatoes1 ,creole4 ,make a rice ,creole 7,dec4 #bc74 ,peel four sliced tomatoes1 scoop out the insides1 season with salt and pepper both inside and out1 and fill with the rice4 ,place on a buttered pan1 put a small piece of butter on top of each1 and bake in oven for ten minutes1 or until the tomatoes are soft4 ,test with your finger4 ,serve with tomato sauce around them2 or use as a garnish for entrees4 ,,june #bc ,,breakfast ,fresh raspberries with cream ,omelet with potatoes ,rolls ,coffee ,,luncheon ,eggs1 ,basque ,frogs' legs1 ,tartar sauce ,broiled chicken on toast ,souffle potatoes ,cold artichokes1 vinaigrette ,peach compote ,honey cake ,coffee ,,dinner ,potage ,mongol ,radishes ,planked shad and roe ,roast loin of veal1 au jus ,carrots1 ,vichy ,flageolets in butter ,endives salad ,german almond strips ,demi tasse ,omelet with potatoes4 ,use left-over cold baked or boiled potatoes4 ,chop up a cupful and put in an omelet pan with two ounces of butter and fry until golden yellow4 ,season with salt and pepper1 and then add a dozen beaten and seasoned eggs4 ,cook the omelet in the usual manner4 ,eggs1 ,basque4 ,put in very hot swimming fat four whole large green peppers1 and fry for one minute4 ,then take out and remove the skin1 cut the bottoms off1 take out the seeds1 and place each pepper in a buttered cup1 with the open end up4 ,then crack an egg in each pepper1 season with salt1 and place the cups in a pan in a little water1 and put in oven to bake4 ,put some boiled rice on a platter and turn out the peppers with eggs on top1 so they will look like stuffed green peppers4 ,pour some brown meat gravy1 or tomato sauce1 or cream sauce1 around them4 ,roast loin of veal1 au jus4 ,see veal kidney roast1 ,dec4 #bj4 ,russian dressing1 for salads4 ,mix in a large bowl one cup of mayonnaise sauce1 three soupspoonfuls of ,french dressing1 two soupspoonfuls of ,chili sauce1 two soupspoonfuls of chopped pimentos1 one soupspoonful of chopped green olives1 one teaspoonful of ,worcestershire sauce1 and season with salt and pepper1 if necessary4 ,peach compote4 ,peel a dozen peaches and place them in a sauce pan1 add a quart of water1 one-half pound of sugar1 and one-half of a vanilla bean4 ,boil slowly until soft4 ,strain off the syrup1 return to the fire1 and reduce one-half4 ,pour the syrup over the peaches1 and serve when cold4 ,the peaches may be prepared whole1 or cut in half4 ,fruit compotes4 ,apple1 nectarine1 apricot1 prune or plum compote may be prepared in the same manner as peach compote4 ,langue de chat1 ,i4 ,work a quarter pound of butter with a quarter pound of sugar until creamy4 ,then add four eggs1 one by one1 and keep on working until very smooth4 ,add a few drops of vanilla extract and a quarter pound of flour1 and mix lightly4 ,put into a pastry bag and dress on a buttered pan in the shape of small thin lady fingers4 ,bake for a few minutes in a rather hot oven4 ,,ii4 ,one-quarter pound of sugar1 one-quarter pound of butter1 one-quarter pound of flour1 the whites of three eggs1 and a little vanilla flavor4 ,mix the sugar and butter until creamy2 add the whites of eggs that have been well whipped to snow2 add the flour and flavoring1 and mix lightly4 ,dress on buttered pan like lady fingers1 but smaller4 ,bake and remove from pan while hot4 ,german almond strips4 ,one-half pound of sugar1 one-half pound of butter1 ten ounces of flour1 three eggs1 one-half pound of ground almonds1 and the grated rind of a lemon4 ,work the sugar with the butter until creamy1 add the lemon rind1 and work in the egg4 ,then add the flour and almonds1 and mix lightly4 ,set in the ice box for an hour to harden4 ,then roll out in thin sheets and cut in strips two inches long and one-half inch wide4 ,wash the tops with egg1 sprinkle with chopped almonds1 put on a pan and bake in a moderate oven4 ,honey cake4 ,one-half pound of honey1 seven ounces of brown sugar1 one pony of water1 one-half teaspoonful of soda1 six ounces of finely-chopped almonds1 one pinch of cloves and allspice1 three-quarters of a pound of flour1 and two ounces of lemon and orange peel chopped fine4 ,boil the sugar1 honey and water2 then take off the fire and allow to cool to blood heat2 then mix in the flour1 spices1 and the soda dissolved in a little water2 then add the almonds and the peel4 ,roll out about one-half inch thick1 and cut in small cakes about one inch by three2 and bake in a moderate oven4 ,when done glace with a very thin icing4 ,,june #bd ,,breakfast ,apricot marmalade ,buckwheat cakes ,breakfast sausages ,rolls ,coffee ,,luncheon ,cold poached eggs1 a l'estragon ,sand dabs1 meuniere ,german huckleberry cake ,american dairy cheese ,coffee ,,dinner ,consomme ,creole ,salt codfish1 ,biscayenne ,braised sweetbreads1 sauce ,soubise ,roast squab ,boiled onions ,broiled fresh mushrooms ,chateau potatoes ,lettuce and grapefruit salad ,baked blackberry roll ,coffee ,cold poached eggs1 a l'estragon4 ,select four nice lettuce leaves and place a cold poached egg on each4 ,cover with sauce mayonnaise1 and lay four leaves of tarragon crosswise over each egg4 ,german huckleberry cake4 ,line a cake pan1 that will hold enough for six persons1 with thin dough4 7,see dough for ,german cake74 ,fill with cleaned huckleberries1 sprinkle on a handful of sugar mixed with a little powdered cinnamon1 and bake4 ,then mix one-quarter pound of sugar with one pint of milk and three eggs1 and strain4 ,pour this over the cake when it is nearly done1 and set back in oven for a few minutes until the custard is set4 ,when cold dust with powdered sugar4 ,consomme ,creole4 ,peel and cut in small squares1 two raw tomatoes1 and add to a quart of boiling consomme4 ,also add a cupful of boiled rice1 and season with a little ,cayenne pepper4 ,salt codfish1 ,biscayenne4 ,soak two pounds of salted codfish in cold water over night4 ,then drain off the water4 ,heat two tablespoonfuls of olive oil in a casserole1 add six shallots chopped very fine1 and allow them to become warmed through1 but not colored4 ,then add six pieces of chopped garlic and half of the codfish4 ,on top of the codfish lay two raw potatoes that have been sliced very thin1 season with salt1 lay two peeled and sliced tomatoes on top of the potatoes1 then add the remainder of the codfish1 and half a cup of water1 cover1 and cook in the oven for an hour4 ,fresh codfish may be used if desired1 with the addition of a little more salt4 ,braised sweetbreads1 sauce ,soubise4 ,braise the sweetbreads in the usual manner4 ,put some sauce ,soubise on a platter1 lay the sweetbreads on top1 and garnish with fleurons4 ,,june #be ,,breakfast ,sliced peaches with cream ,boiled eggs ,dry toast ,english breakfast tea ,,luncheon ,cendrillon salad ,small tenderloin steak1 ,marseillaise ,gnocchis a la ,romaine ,camembert cheese and crackers ,coffee ,,dinner ,cream ,countess ,salami sausage4 ,radishes ,fillet of kingfish1 ,ubsala ,roast tame duck1 apple sauce ,carrots and peas in cream ,german fried potatoes ,escarole salad ,plombiere aux fruits ,assorted cakes ,demi tasse ,salad ,cendrillon4 ,scoop out four cold baked potatoes1 fill with ,russian salad1 and serve on a napkin1 garnished with parsley in branches and canapes of anchovies4 ,small tenderloin steak1 ,marseillaise4 ,chop six shallots and two pieces of garlic1 and simmer in two ounces of butter4 ,then add a peeled tomato cut in small squares1 and six chopped anchovies1 and simmer for twenty minutes4 ,then add two cups of brown gravy 7sauce ,madere71 boil for two minutes1 add two ounces of butter1 stir until melted1 and season with salt and ,cayenne pepper to taste4 ,gnocchis a la ,romaine4 ,put three-quarters of a pound of farina in one quart of boiling milk1 and boil slowly for fifteen minutes4 ,then remove from the fire and bind with the yolks of six eggs and a half cup of cream4 ,season with salt and white pepper1 and set to cool4 ,then cut in one and one-half inch squares1 or in other desired shapes2 place on a buttered pan1 or deep dish1 or individual shirred egg dish2 sprinkle with grated ,parmesan cheese1 put small bits of butter on top1 and bake in oven until brown4 ,gnocchis au gratin4 ,same as above1 except pour sour cream over them1 sprinkle with cheese1 add butter on top1 and bake until brown4 ,cream ,countess4 ,make a cream of asparagus soup1 and before serving bind with the yolk of one egg for each person4 ,color with green spinach coloring4 ,kingfish1 ,ubsala4 ,put four cleaned kingfish on a buttered pan1 season with salt and pepper1 add one-half glass of white wine and one-half cup of fish stock1 bouillon or water1 and bake in an oven4 ,then place the fish on a platter1 add one pint of white wine sauce to the juice of the fish in the pan1 and reduce by boiling to the thickness of a good sauce4 ,strain over the fish4 ,garnish with fleurons4 ,,june #bf ,,breakfast ,apricot marmalade ,waffles ,buttermilk ,coffee ,,luncheon ,eggs1 ,celestine ,fried chicken1 ,villeroi ,flageolet beans ,mashed potato salad ,french pastry ,demi tasse ,,dinner ,consomme ,magador ,ripe olives ,salmon1 ,concourt ,fillet of beef saute1 ,balzag ,artichokes1 ,hollandaise ,green corn ,potato croquettes ,romaine salad1 ,roquefort dressing ,blanc mange1 aux liqueurs ,lady fingers ,coffee ,eggs1 ,celestine4 ,put four pieces of toast on a buttered platter1 lay a slice of broiled ham on top of each1 and a poached egg on top of each slice of ham4 ,cover with cream sauce1 sprinkle with grated cheese1 put a little butter on each1 and bake in a hot oven until brown4 ,fried chicken1 ,villeroi4 ,joint a chicken1 season with salt and pepper1 roll in flour1 then in beaten eggs and fresh bread crumbs4 ,put one-half cup of melted butter in a pan1 heat1 and then fry the chicken4 ,make a pint of sauce ,allemande 7,march #d71 add one cup of fresh-boiled new peas1 and season well4 ,put some of the sauce on a platter1 lay the chicken on top1 and serve the remainder of the sauce in a sauceboat4 ,consomme ,magador4 ,wash a stalk of celery and cut in small dices1 boil in salted water until soft4 ,then add to three pints of boiling consomme2 season well1 and serve with chopped chervil4 ,salmon1 ,concourt4 ,cut the salmon in slices one inch thick1 season with salt and pepper1 roll in melted butter1 then in fresh bread crumbs1 and broil4 ,when done place on a platter1 and garnish with parsley in branches and lemons cut in half4 ,serve sauce ,colbert separate4 ,fillet of beef saute1 ,balzag4 ,season four small tenderloin steaks with salt and pepper1 and saute in butter4 ,then place on a platter4 ,make a pint of sauce ,madere1 and add to it one dozen small chicken dumplings1 one dozen stuffed olives and two sliced truffles4 ,pour over the fillets4 ,,june #bg ,,breakfast ,strawberries with cream ,scrambled eggs with chives ,crescents and rolls ,cocoa ,,luncheon ,cold ,virginia ham ,bretonne salad ,lillian ,russell ,macaroons ,coffee ,,dinner ,chicken soup1 ,bresilienne ,celery ,striped bass1 ,buena ,vista ,chicken fricassee1 a l'ancienne ,asparagus1 sauce mousseline ,pate de foie gras1 a la gelee ,lettuce salad ,pancakes1 ,lieb ,coffee ,salad ,bretonne4 ,soak one pound of white beans in cold water over night4 ,then put on fire in two quarts of water1 add a little salt1 one carrot1 one onion1 and a bouquet garni4 ,cover1 and boil until soft4 ,then remove the vegetables1 drain off the water1 and set the beans in a cool place4 ,when cold put them in a salad bowl1 and in the center place two tomatoes peeled and cut in small squares4 ,sprinkle with one teaspoonful of salt1 one-half teaspoonful of fresh-ground black pepper1 one-third cup of white wine vinegar1 two-thirds of a cup of olive oil1 and a little chopped parsley4 ,some chopped chives may also be added if desired4 ,mix on the table4 ,chicken soup1 ,bresilienne4 ,one pint of consomme tapioca1 one pint of thick consomme brunoise1 and the breast of a fowl cut in small squares4 ,bring to a boil1 and serve4 ,striped bass1 ,buena ,vista4 ,put in a wide copper fish pan one cup of olive oil1 two sliced onions1 two sliced green peppers1 and then fry4 ,when done add four cloves of chopped garlic and let it set in the hot oil for a second2 then add a pint of claret1 one dozen sliced fresh mushrooms1 six peeled and sliced tomatoes1 and one-half canful of sliced pimentos4 ,bring to a boil1 and then add five pounds of striped bass cut in slices two inches thick4 ,season with salt1 pepper1 and a little paprika2 cover1 and simmer for thirty minutes4 ,cut eight slices of bread the same thickness as for toasting1 and fry in hot oil4 ,rub the fried bread with a piece of garlic1 lay on a deep platter1 put the fish on top of the toast1 pour sauce over the fish1 and sprinkle with chopped parsley4 ,chicken fricassee1 a l'ancienne4 ,cut a young roasting chicken in eight pieces1 wash well1 and put in a pot in one quart of cold water4 ,season with salt1 bring to a boil1 and skim4 ,then add one-half pint of small peeled white onions1 one pint of small round raw ,parisian potatoes1 one pound of parboiled salt pork cut in small dices1 and one bouquet garni4 ,boil until done2 then remove the bouquet garni1 and take off the fat on top of the broth4 ,mix in a bowl two spoonfuls of flour and one-half cup of water1 and let it run into the boiling fricassee4 ,boil for five minutes2 then bind with the yolks of two eggs and one-half cup of cream4 ,when serving sprinkle with chopped parsley4 ,,june #bh ,,breakfast ,crab apple marmalade ,shirred eggs1 plain ,melba toast ,coffee ,,luncheon ,cantaloupe ,omelette ,argentine ,turkey hash1 ,chateau de ,madrid ,julienne potatoes ,brie cheese and crackers ,coffee ,,dinner ,consomme ,bohemienne ,queen olives and salted almonds ,baked lobster1 ,lincoln ,roast ,imperial squab ,baked potatoes ,cold artichokes1 mustard sauce ,baked huckleberry roll ,coffee ,omelette ,argentine4 ,cut one-quarter pound of egg plant in one-half inch squares4 ,put in omelet pan with one ounce of butter and fry until cooked4 ,then add eight beaten eggs1 season with salt and pepper1 and cook in the usual manner4 ,serve the omelet on a platter with sauce ,colbert around it4 ,turkey hash1 ,chateau de ,madrid4 ,cut the breast of a boiled turkey in small squares4 ,put in a saute pan with one pint of thick cream sauce1 season with salt and pepper1 heat1 and fill as many red peppers 7pimentos7 as possible4 ,place the filled peppers on a buttered platter1 so they will have the appearance of little red caps4 ,put in the oven and cook for a few minutes4 ,serve with sauce ,creole poured around them4 ,consomme ,bohemienne4 ,make three thin pancakes1 and when cold cut in ,julienne shape4 ,cut the breast of a boiled fowl also in ,julienne shape4 ,chop a raw peeled tomato2 and add all the above with a cup of fresh peas1 to three pints of boiling consomme1 and serve4 ,baked lobster1 ,lincoln4 ,boil two lobsters4 ,when cold1 cut in two lengthwise1 remove the meat1 and slice it4 ,put in a casserole two ounces of butter1 and heat2 then add two chopped shallots1 and two cloves of garlic chopped fine4 ,heat slightly and then add six sliced fresh mushrooms1 and simmer for five minutes4 ,then add one cup of cream sauce1 one teaspoonful of ,english mustard mixed with one tablespoonful of ,worcestershire sauce1 and a little chopped parsley and tarragon4 ,cook for ten minutes1 then add the lobster1 and season with salt and pepper4 ,fill the half lobster shells with the mixture1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven until well browned4 ,serve on a napkin1 with parsley in branches1 and two lemons cut in half4 ,,june #bi ,,breakfast ,fresh sliced peaches with cream ,griddle cakes ,kidneys saute1 au ,madere ,rolls ,coffee ,,luncheon ,cold fish a la ,michels ,lemon pie ,buttermilk ,coffee ,,dinner ,little ,neck clams ,sorrel soup1 with rice ,lyon sausages ,frogs' legs1 saute a sec ,tournedos1 ,vaudeville ,sybil potatoes ,watercress salad ,compote of gooseberries ,assorted cakes ,coffee ,cold fish a la ,michels4 ,put in a casserole one spoonful of olive oil and a small onion chopped very fine4 ,fry until yellow1 and then add one chopped clove of garlic and a spoonful of flour4 ,cook this until yellow2 then add two and one-half cups of water1 season with salt and pepper1 and boil for two minutes4 ,then add about two pounds of any kind of fish cut in pieces about two inches square1 and some chopped parsley1 and boil for thirty minutes4 ,put the fish in a deep porcelain dish1 pour the sauce over it1 and serve when cold4 ,sorrel soup with rice4 ,wash a large handful of sorrel1 remove the stems1 and slice very thin4 ,put two ounces of butter and three ounces of rice in a casserole1 and heat4 ,then add the sorrel and simmer for five minutes4 ,then add two quarts of bouillon1 chicken broth or stock1 season with salt and pepper1 and boil slowly for thirty minutes4 ,when rice is soft it is ready to serve4 ,tournedos1 ,vaudeville4 ,season four small tenderloin steaks with salt and pepper1 and broil2 or saute in pan with butter4 ,when done place on a platter1 lay on each a fresh poached egg2 and garnish with four stuffed tomatoes1 ,creole4 ,cover the tournedos with sauce ,madere4 ,compote of gooseberries4 ,to each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water4 ,cook slowly until the berries are soft4 ,,june #cj ,,breakfast ,preserved green gage plums ,boiled eggs ,doughnuts ,rolls ,coffee ,,luncheon ,clam broth en bellevue ,chicken saute a sec ,french fried potatoes ,romaine salad ,sierra cheese and crackers ,coffee ,,dinner ,consomme ,xavier ,pim olas ,boiled salmon steak with peas ,roast saddle of lamb1 mint sauce ,green corn ,stewed tomatoes ,lettuce and grapefruit salad ,berliner pfannenkuchen ,coffee ,doughnuts--with baking powder4 ,one pound of flour1 one-half ounce baking powder1 two ounces of butter1 three ounces of sugar1 the yolks of four eggs1 one whole egg1 one-half gill of milk1 and the rind of a lemon4 ,sift the baking powder into the flour4 ,mix the sugar1 butter and eggs2 add the milk and flour1 and the lemon rind flavoring4 ,roll out1 and cut with a doughnut cutter1 and fry in hot lard or butter4 ,dust with powdered sugar with a little cinnamon in it1 before serving4 ,doughnuts--with yeast4 ,one pound of flour1 one ounce of yeast1 two eggs1 two ounces of butter1 two ounces of sugar1 one pinch of salt and the rind and juice of a lemon4 ,sift the flour into a bowl2 add the egg1 and the yeast dissolved in a little milk1 and one gill of milk2 making a medium stiff dough4 ,cover with a cloth1 and allow to rise to double its original volume4 ,it will require about an hour4 ,then work in the butter1 salt1 and flavoring1 mix well1 and let it rise again4 ,then fold the dough together1 roll out to about one-quarter inch thick1 cut with a doughnut cutter1 allow to rise for half an hour1 and fry4 ,dust with powdered sugar and cinnamon before serving4 ,crullers4 ,use either the baking powder or yeast doughnut dough1 cut with a cruller cutter1 and fry in the same manner as doughnuts4 ,coffee cake dough4 ,one pound of flour1 one ounce of yeast1 two eggs1 two ounces of butter1 two ounces of sugar1 one pinch of salt1 the rind and juice of a lemon1 and a little nutmeg4 ,put the flour into a bowl4 ,dissolve the yeast in a gill of luke-warm milk1 and add to the flour1 with the eggs4 ,work to a medium stiff dough4 ,cover with a cloth and let it rise to double its original size4 ,then work in the butter1 sugar1 salt and lemon flavoring1 and mix well4 ,let it rise again for about an hour2 when the dough will be ready to use4 ,this dough is the foundation for all kinds of coffee cake4 ,berliner pfannenkuchen4 ,make a coffee cake dough4 ,roll out some balls about the size of an egg1 flatten them a little and put one-half teaspoonful of any kind of jam on top4 ,pinch up the dough over the jam4 ,lay them on a cloth1 smooth side up1 cover1 and allow to raise to nearly double in size4 ,fry in swimming hot lard or clarified butter4 ,when done dust with granulated sugar and powdered cinnamon4 ,,july #a ,,breakfast ,sliced figs with cream ,baked beans1 ,boston style ,rolls ,coffee ,,luncheon ,imperial salad ,broiled lamb chops ,red kidney beans ,souffle potatoes ,st4 ,francis cheese1 with crackers ,demi tasse ,,dinner ,potage ,st4 ,marceau ,fillet of sole1 ,montmorency ,sweetbreads braise1 ,princess ,chateau potatoes ,roast chicken ,chiffonnade salad ,corn starch pudding ,coffee ,imperial salad4 ,equal parts of sliced tomatoes1 sliced artichoke bottoms1 and fresh peas4 ,put them in a salad bowl1 cover with mayonnaise sauce1 and lay some sliced truffles on top4 ,st4 ,francis cheese4 ,scrape the skin from three ,camembert cheeses1 and put in a copper casserole4 ,add one-quarter pound of good ,roquefort cheese1 one-half pound of the best table butter1 two tablespoonfuls of sifted flour1 and one pint of the best cream4 ,cook until melted1 and the whole becomes thick2 then strain through cheese cloth4 ,put in an earthern pot and allow to become cool4 ,the cheese will keep for two weeks if kept in the ice box4 ,potage ,st4 ,marceau4 ,mix one quart of puree of split pea soup with one pint of consomme ,julienne4 ,fillet of sole1 ,montmorency4 ,place four fillets of sole in a buttered pan1 season with salt and pepper1 and lay on each fillet four heads of canned ,french mushrooms4 ,cover all with one pint of sauce ,italienne1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven for fifteen minutes4 ,then remove from the oven1 squeeze the juice of a lemon on top1 and sprinkle with chopped parsley4 ,serve from the pan used in cooking1 which may be placed on a platter4 ,sweetbreads braise1 ,princess4 ,braise four nice sweetbreads1 and place them on fresh artichoke bottoms on a platter4 ,garnish with boiled cauliflower with a little ,bearnaise sauce poured over it2 and over the sweetbreads pour the gravy left after braising4 ,saute the livers of four chickens in butter1 season well with salt and pepper1 and lay them around the cauliflower4 ,corn starch pudding4 ,one quart of milk1 three ounces of corn starch1 five ounces of sugar1 four yolks and four whites of eggs1 one ounce of butter1 and flavoring4 ,dissolve the corn starch in a little cold milk4 ,put the rest of the milk and the sugar on the stove1 and when near boiling add the dissolved corn starch and stir well4 ,boil for a few minutes1 then take off the fire1 add the butter1 the yolks of eggs1 and the flavoring4 ,beat the whites to snow1 and add1 mixing lightly4 ,put into buttered moulds and bake for about twenty minutes4 ,serve with fruit or cream sauce4 ,,july #b ,,breakfast ,preserved cherries ,bacon and eggs ,rolls ,english breakfast tea ,,luncheon ,crab cocktail1 ,cremiere ,pig's feet1 ,st4 ,menehould ,cottage fried potatoes ,succotash ,coffee blanc mange ,assorted cakes ,demi tasse ,,dinner ,little ,neck clams ,consomme ,marie ,louise ,ripe olives4 ,salted pecans ,halibut1 ,boitel ,larded sirloin of beef1 ,lili ,potato pancakes ,wax beans in butter ,celery ,victor ,brandied peaches ,vanilla ice cream ,macaroons ,coffee ,crab cocktail1 ,cremiere4 ,same as ,crab cocktail1 ,victor 7see ,march #bd71 with the addition of a little whipped cream on top4 ,cottage fried potatoes4 ,slice three potatoes of medium size in pieces the size and shape of a silver dollar4 ,heat two ounces of butter in a frying pan1 add the potatoes1 season with salt and pepper1 and fry slowly4 ,when done add a spoonful of grated cheese1 and put in the oven for a few minutes4 ,then dish up1 sprinkled with chopped parsley4 ,pig's feet1 ,st4 ,menehould4 ,split two boiled pigs' feet1 roll in melted butter and then in fresh bread crumbs4 ,broil4 ,when done dish up on a platter1 and garnish with parsley in branches and two lemons cut in half4 ,serve tomato sauce separate1 and cream sauce with chopped truffles in it4 ,succotash4 ,if canned succotash is used empty it into a casserole1 add a small piece of butter1 season with salt and pepper1 and serve very hot4 ,fresh succotash4 ,put two ounces of butter in a casserole1 add the corn cut from six fresh ears1 and simmer for ten minutes4 ,then add one pound of boiled fresh ,lima beans1 season with salt and pepper1 add one spoonful of cream sauce and one spoonful of cream1 and cook for five minutes4 ,consomme ,marie ,louise4 ,to consomme royal add a cupful of fresh boiled green peas4 ,halibut1 ,boitel4 ,cut four fillets of halibut1 place them in a buttered pan1 season with salt and pepper1 add one-half glass of white wine and one-half cup of stock or water1 cover1 and simmer for ten minutes4 ,then remove the fish to a platter1 and to the pan add one can of chopped ,french mushrooms1 and two cups of cream sauce4 ,season well1 and boil for five minutes4 ,pour over the fish1 and sprinkle with chopped parsley4 ,larded tenderloin of beef1 ,lili4 ,roast a larded tenderloin of beef1 and serve with sauce ,madere1 to which has been added six sliced heads of fresh mushrooms sauteed in butter1 and two sliced truffles4 ,garnish with six peeled and quartered tomatoes sauteed in butter4 ,potato pancakes4 ,mix one egg1 one-half cup of milk1 one-half cup of flour1 and salt and pepper4 ,grate one and one-half cups of raw potato and add immediately1 otherwise it will turn black4 ,fry in melted butter1 and form the cakes by putting in a spoonful of the batter at a time4 ,left over boiled or baked potatoes may be used instead of the raw potatoes if desired4 ,,july #c ,,breakfast ,sliced bananas with cream ,flannel cakes with maple syrup ,rolls ,coffee ,,luncheon ,fresh caviar ,dry toast ,clams en cocotte1 ,californienne ,omelet with fresh strawberries ,coffee ,,dinner ,croute ,bretonne ,boiled ,lake ,tahoe trout1 ,hollandaise ,potatoes nature ,chicken saute1 ,viennoise ,green peas ,roast leg of mutton1 currant jelly ,endive salad ,biscuit glace1 mapleine ,assorted cakes ,demi tasse ,clams en cocotte1 ,californienne4 ,remove three dozen ,little ,neck clams from their shells and put in an earthern casserole or cocotte dish with two ounces of butter4 ,then add one-half cup of raw fine-chopped celery1 two heads of fresh mushrooms chopped very fine1 and a little chives sliced very fine1 and some chopped parsley4 ,season with salt and pepper1 put two more ounces of butter on top1 and place in oven to bake4 ,cook for twenty minutes1 and serve from the cocotte1 direct from the oven4 ,croute ,bretonne4 ,put two pounds of beef shin and five pounds of beef bones in a casserole or soup kettle4 ,add one gallon of cold water1 bring slowly to a boil1 and skim well4 ,then add one spoonful of salt1 a bouquet garni1 half of a small head of cabbage or kale1 two turnips1 two carrots1 one parsnip and an onion4 ,boil for three hours2 then strain the broth into a soup tureen4 ,chop the vegetables very fine1 put in salad bowl1 season with salt1 pepper1 and a little grated nutmeg1 and add a little chopped parsley and one-half cup of grated cheese4 ,cut some bread in round pieces the size of a silver half dollar1 and toast on one side4 ,put the puree of vegetables on the toasted side of the croutons1 place on a buttered pan and bake in the oven until brown4 ,serve on a napkin with the broth4 ,chicken saute1 ,viennoise4 ,joint a spring chicken1 season with salt and pepper1 roll in flour1 then in beaten eggs1 and finally in bread crumbs4 ,fry in melted butter4 ,when done place on a platter1 pour cream sauce around it1 and garnish with new peas cooked in butter4 ,german coffee cake4 ,one pound of flour1 one ounce of yeast1 six ounces of butter1 three ounces of sugar1 three eggs1 and the rind of a lemon4 ,prepare and raise the dough in the same manner as for coffee cake4 ,roll out until about one-half inch thick1 or thicker1 if desired4 ,brush over with egg1 and spread some ,streusel on top 7see ,streusel cake74 ,allow to raise1 and bake in a moderate oven4 ,streusel cake4 ,one-half pound of flour1 six ounces of sugar1 four ounces of melted butter1 one-half ounce of cinnamon1 the juice of one lemon1 and the yolk of one egg4 ,mix all together1 and pass through a coarse sieve4 ,make a coffee cake dough1 roll out1 and spread the above mixture over the top4 ,allow to raise1 and then bake4 7,this cake is the same as ,german coffee cake47 ,cinnamon cake4 ,roll out some ,german coffee cake dough about one-half inch thick4 ,brush over with melted butter1 and spread granulated sugar mixed with powdered cinnamon1 on top4 ,allow to raise1 and then bake4 ,coffee fruit cake4 ,add to ,german coffee cake mixture three ounces of currants1 three ounces of raisins1 two ounces of lemon peel1 and two ounces of citron chopped fine4 ,roll out to about one-half inch thick1 allow to rise1 and bake4 ,when done ice over with very thin lemon icing4 ,coffee cream cake4 ,roll out some ,german coffee cake dough very thin4 ,spread over with pastry cream 7see pastry cream74 ,and cover with another thin sheet of coffee cake dough4 ,brush over with egg1 spread some ,streusel over the top1 allow to raise1 and bake4 ,,july #d ,,breakfast ,sliced pineapple ,farina with cream ,uncolored ,japan tea ,crescents ,,luncheon ,canape thon marine ,poached eggs1 ,creole ,lamb chops1 ,robinson ,lyonnaise potatoes ,corn saute in butter ,orange compote ,snails 7cake7 ,demi tasse ,,dinner ,consomme ,florentine ,ripe olives4 ,celery ,sand dabs1 meuniere ,broiled baby turkey1 cranberry sauce ,baked sweet potatoes ,summer squash ,lettuce salad1 egg dressing ,coupe ,st4 ,jacques ,macaroons ,coffee ,poached eggs1 ,creole4 ,put some boiled rice on a platter1 lay four poached eggs on top1 and cover with ,creole sauce4 ,lamb chops1 ,robinson4 ,broil eight lamb chops1 and lay them on a platter4 ,clean a dozen chicken livers1 cut in four1 season with salt and pepper1 put in a frying pan with two ounces of hot melted butter1 and saute for three minutes4 ,then sprinkle with a spoonful of flour1 add a cup of bouillon or broth1 boil for a minute1 add a little dry sherry wine1 and pour over the chops4 ,corn saute in butter4 ,cut the corn from eight ears1 put in a saute pan with two ounces of butter1 season with salt and pepper1 and cook for ten minutes4 ,orange compote4 ,take the outside yellow skin from six oranges cut very fine in ,julienne style4 ,cook for thirty minutes in water1 changing about three times4 ,changing the water takes away the bitter taste4 ,now peel the fine skin of the six oranges very clean1 and cut in two1 crosswise4 ,in a sauce pan put one pound of sugar1 a gill of water1 and a drop of red coloring1 and boil for ten minutes4 ,add the cooked skins to the syrup and boil again for fifteen minutes4 ,put the oranges in a deep bowl and pour the syrup over them4 ,consomme ,florentine4 ,add to consomme printanier two pancakes cut ,julienne style1 and some chervil4 ,broiled baby turkey4 ,split a young turkey through from the back1 wash well1 and dry with a towel4 ,season with salt and pepper1 roll in oil1 and broil4 ,when done place on four pieces of buttered toast1 pour a cup of maitre d'hotel sauce over it1 and garnish with watercress and two lemons cut in half4 ,snails 7cake74 ,take some ,german coffee cake dough and roll out into a square sheet1 about one-quarter inch thick4 ,brush over with melted butter1 and spread with some currants1 citron chopped fine1 sugar and cinnamon4 ,roll the sheet of dough into a roll1 and cut in slices about one-quarter inch thick4 ,lay them on a buttered pan and allow to raise until nearly double in size4 ,bake in moderate oven1 and when done1 and still hot1 coat over with thin lemon icing4 ,,july #e ,,breakfast ,iced grapefruit juice ,scrambled eggs with ,swiss cheese ,rolls ,coffee ,,luncheon ,cold stuffed eggs1 with anchovies ,terrine de foie gras ,hearts of lettuce ,assorted ,french pastry ,demi tasse ,,dinner ,chicken soup1 ,portugaise ,salted almonds ,fillet of bass1 ,brighton ,paprika schnitzel ,gnocchis au gratin ,chiffonnade salad ,artichokes1 ,hollandaise ,strawberry water ice ,assorted cakes ,coffee ,scrambled eggs with ,swiss cheese4 ,cut one-quarter pound of ,swiss cheese in very small squares4 ,put an ounce of butter in a casserole with the cheese1 and heat slightly2 then add ten beaten eggs1 one-half cup of cream1 season with salt and pepper1 and scramble in the usual manner4 ,chicken soup1 ,portugaise4 ,put a soup hen on the fire in three quarts of water1 bring to a boil1 and skim well4 ,then add a tablespoonful of salt1 two carrots1 one onion1 and a bouquet garni1 and boil slowly until the fowl is done4 ,then skim the broth1 and cut the carrots and the onion in small squares1 and return to the soup4 ,peel four tomatoes1 squeeze out the juice1 cut in small squares1 and also add to the soup4 ,bring to a boil1 add a cup of boiled rice1 and serve4 ,fillet of bass1 ,brighton4 ,place four fillets of bass in a buttered pan1 season with salt and pepper1 add one-half glass of white wine1 cover with buttered paper1 and set in oven for five minutes4 ,then place the fillets on a platter2 and put what remains in the pan in a casserole1 add one pint of well-seasoned sauce ,italienne1 bring to a boil1 and pour over the fish4 ,sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven for fifteen minutes4 ,sprinkle with fresh-chopped parsley and the juice of a lemon4 ,fillet of fish au gratin1 a l',italienne4 ,use any kind of fish cut in fillets2 large fish cut in slices2 or whole small fish4 ,prepare in the same manner as ,fillet of ,bass1 ,brighton4 ,cold stuffed eggs1 with anchovies4 ,boil six eggs until hard1 remove the shells1 and cut in two lengthwise4 ,pass the yolks through a fine sieve1 and mix with one dozen anchovies in oil cut in small squares1 a little pepper1 and a teaspoonful of mayonnaise sauce4 ,fill the whites of the eggs with this mixture1 and serve on a napkin with parsley in branches and two lemons cut in four4 ,,july #f ,,breakfast ,boiled farina in milk ,mixed fruit compote ,dry toast ,coffee ,,luncheon ,grapefruit with cherries ,scrambled eggs1 ,caroline ,veal chop saute1 in butter ,mixed flageolet and string beans ,mashed potatoes ,escarole salad ,roquefort cheese with crackers ,coffee ,,dinner ,consomme1 ,nicoise ,queen olives ,frogs' legs saute1 aux fines herbes ,larded tenderloin of beef1 jardiniere ,duchesse potatoes ,alligator pear1 ,french dressing ,sherbet au rhum ,assorted cakes ,coffee ,boiled farina in milk4 ,bring a quart of milk to a boil1 add a small pinch of salt1 and pour a half pound of farina into it slowly so dough balls will not form4 ,cook for fifteen minutes4 ,scrambled eggs1 ,caroline4 ,cut two boiled artichoke bottoms and two slices of boiled ham in small squares4 ,in a casserole put the ham with two ounces of butter1 heat1 and then add ten beaten eggs1 season with salt and pepper1 add one-half cup of cream1 and scramble in the usual manner4 ,just before finishing add the artichokes4 ,consomme1 ,nicoise4 ,to consomme vermicelli add a peeled tomato cut in small squares4 ,bring to a boil1 and serve with grated cheese1 separate4 ,watermelon preserves4 ,select a melon with a thick rind1 and cut in any shape desired4 ,lay the pieces in strong salt water for two or three days2 then soak in clear water for twenty-four hours1 changing the water frequently4 ,then put in alum water for two hours to harden4 ,to every pound of fruit use one pound of sugar4 ,make a syrup of the sugar and a few pieces of ginger root and one lemon sliced thin4 ,after boiling for a few minutes1 remove the lemon and ginger1 add the melon1 and boil until transparent4 ,lift carefully1 and place in glass jars4 ,fill the jars with the syrup4 ,canned pears4 ,peel1 halve and core ten pounds of pears4 ,put in a vessel with five pounds of granulated sugar1 one sliced lemon1 one teaspoonful of ground cinnamon1 a little grated nutmeg1 and a small piece of ginger root4 ,tie the cinnamon and nutmeg loosely in a piece of gauze4 ,cook all together until the pears turn pink4 ,put in jars1 and seal while still hot4 ,canned peaches4 ,pare twelve pounds of peaches1 cut in half1 and lay in cold water until needed4 ,put on the stove three pounds of sugar with nine pints of water4 ,boil to a syrup4 ,set the jars on a cloth in hot water4 ,fill the jars with the cold peaches1 putting a generous layer of sugar between them4 ,when the jars are full fill up with the hot syrup1 and seal immediately4 ,twelve pounds of fruit and three pounds of sugar will fill six quart jars4 ,canned apples and quinces4 ,pare and cut equal quantities of apples and quinces4 ,first cook the quinces in just sufficient water to cover4 ,then remove1 and cook the apples in the same water4 ,in a vessel put a layer of quinces1 then a layer of apples1 and so on until all are used4 ,pour over them a syrup made of half a pound of sugar for each pound of fruit2 and allow to stand over night4 ,then boil for five minutes1 and seal in jars4 ,tomato preserves4 ,scald and peel carefully some small1 pear-shaped1 half ripe tomatoes4 ,prick with a needle to prevent their bursting1 and put their weight in sugar over them4 ,let them set overnight1 then pour off the liquid into a preserving kettle1 and boil until it is a thick syrup4 ,clarify with the white of an egg1 add the tomatoes1 and boil until transparent4 ,a small piece of ginger root2 or a lemon sliced very thin1 to each pound of fruit1 and cooked in the syrup1 improves it4 ,apple butter4 ,to three gallons of cooked apples add one quart of cider1 five pounds of brown sugar1 and several sticks of cinnamon4 ,boil down to about two gallons4 ,,july #g ,,breakfast ,fresh raspberries with cream ,ham and eggs ,rolls ,coffee ,,luncheon ,cantaloupe ,cold consomme in cups ,cold larded tenderloin of beef ,cauliflower salad ,floating island ,lady fingers ,demi tasse ,,dinner ,potage ,honolulu ,radishes ,stuffed clams ,chicken saute1 ,lafitte ,beets a la ,russe ,green corn saute ,gauffrette potatoes ,biscuit glace1 pistachio ,assorted cakes ,coffee ,cauliflower salad4 ,boil two heads of cauliflower in salt water for ten minutes4 ,allow to become cold1 and serve in salad bowl with ,french dressing1 or mayonnaise sauce4 ,potage ,honolulu4 ,put on the fire a soup hen1 in three quarts of water2 season with a tablespoonful of salt1 and bring to a boil4 ,then add one bouquet garni1 three onions1 three green peppers1 and three-quarters of a pound of rice4 ,when the hen is boiled soft remove it1 with the bouquet garni and the peppers4 ,strain the rice1 onions and broth through a fine sieve1 and put back in the casserole4 ,bring to a boil1 and bind with the yolks of two eggs mixed with a cup of cream4 ,season well with salt and ,cayenne pepper1 and add three canned red peppers cut in small squares1 before serving4 ,stuffed clams4 ,remove the clams from twenty-four large ,little ,necks4 ,wash the shells very clean1 so there will be no sand in them4 ,chop the clams1 and mix with three fresh mushrooms chopped fine1 one truffle1 a little chopped parsley and three ounces of butter4 ,season with salt and pepper1 and then fill the shells4 ,place on a pan1 sprinkle with grated cheese1 put a small piece of butter on top of each1 and bake in the oven for fifteen minutes4 ,serve on a napkin1 with parsley1 and lemons cut in half4 ,chicken saute1 ,lafitte4 ,cut a spring chicken in four1 and season with salt and pepper4 ,put two ounces of butter in a saute pan1 heat1 and then add the chicken4 ,cook until golden yellow1 then sprinkle with a tablespoonful of flour and cook until the flour is yellow4 ,then add half a glass of claret and a cup of stock1 bouillon or chicken broth4 ,in another frying pan put a spoonful of olive oil1 heat1 then add a can of cepes1 toss them while cooking slightly1 and add to the chicken4 ,peel one tomato1 cut in eight1 and also add to the chicken4 ,simmer together for twenty minutes4 ,then place the chicken on a platter2 boil the sauce for five minutes more1 season well with salt and pepper1 add some chopped parsley1 and pour over the chicken4 ,lay six fleurons around the platter4 ,beets a la ,russe4 ,slice a dozen boiled beets1 put in a saute pan with two ounces of butter1 season with salt and pepper1 and simmer for about five minutes4 ,just before serving add six leaves of fresh mint chopped very fine4 ,,july #h ,,breakfast ,apricots ,shirred eggs with peppers ,rolls ,coffee ,,luncheon ,beef marrow1 ,princess ,eggs1 ,garcia ,bread custard pudding ,demi tasse ,,dinner ,consomme ,charles ,quint ,broiled salmon1 a la ,russe ,noisettes of lamb1 ,montpensier ,roast duckling1 apple sauce ,fried sweet potatoes ,green corn ,chicory salad ,philadelphia vanilla ice cream ,assorted cakes ,coffee ,shirred eggs with peppers4 ,cut four whole green peppers in small squares4 ,take four individual shirred egg dishes and put a teaspoonful of butter in each4 ,divide the chopped peppers equally among the four dishes1 and simmer until nearly cooked2 then break two eggs in each dish1 season with salt and a little pepper1 and cook again until the eggs are done4 ,beef marrow1 ,princess4 ,have the butcher take the marrow out of four beef shin bones4 ,lay them whole in cold water for an hour1 so the blood will run out4 ,then put the marrow in a casserole1 in two quarts of cold water2 add a tablespoonful of salt1 bring to a boil1 and let the marrow stand for half an hour in the boiling water4 ,then place it on four pieces of dry toast1 and cover with well-seasoned ,bordelaise sauce4 ,when making the ,bordelaise sauce omit the marrow4 ,bread custard pudding4 ,over half a pound of bread crumbs pour a custard made of one quart of milk1 the yolks of three eggs1 three whole eggs1 four ounces of sugar1 and the grated rind of a lemon4 ,put in small moulds1 and bake in a bain-marie4 ,serve with a cream sauce4 ,cocoanut pudding4 ,one-quarter pound of grated cocoanut1 one-quarter pound of bread crumbs1 and custard same as for bread custard pudding4 ,bake in the same way1 and serve with cream sauce4 ,consomme ,charles ,quint4 ,serve in hot consomme equal parts of chicken dumplings and asparagus tips4 ,add some picked chervil leaves4 ,broiled salmon a la ,russe4 ,cut two slices of salmon about one and one-half inches thick1 and season well4 ,roll in oil1 and broil4 ,when done place on a platter1 and spread two tablespoonfuls of anchovy butter on top4 ,serve separate ,hollandaise sauce to which has been added two tablespoonfuls of fresh caviar4 ,anchovy butter4 ,mix two tablespoonfuls of butter with two tablespoonfuls of essence of anchovies1 the juice of a lemon1 and a little chopped parsley4 ,anchovies in salt1 soaked in cold water for an hour2 or anchovies in oil2 forced through a fine sieve1 may be used if desired4 ,use in the same proportion as given for the essence4 ,noisettes of lamb1 ,montpensier4 ,season four noisettes of lamb with salt and pepper1 roll in oil1 and broil4 ,then place on a platter2 put on one side four artichoke bottoms filled with ,french peas in butter1 and on the other side ,parisian potatoes4 ,put a spoonful of ,bearnaise sauce on top of each noisette1 and serve4 ,,july #i ,,breakfast ,sliced figs with cream ,boiled salt mackerel ,baked potatoes ,rolls ,coffee ,,luncheon ,cantaloupe ,clam broth in cups ,scrambled eggs1 ,havemeyer ,roast rack of mutton ,string beans ,potato salad ,roquefort cheese with crackers ,coffee ,,dinner ,potage ,coburg ,ripe ,california olives ,lobster1 ,becker ,roast saddle of venison1 currant jelly ,red cabbage ,potatoes1 nature ,knickerbocker salad ,cocoanut pudding ,demi tasse ,scrambled eggs1 ,havemeyer4 ,peel two tomatoes1 cut in half1 squeeze out the juice1 and cut in small squares4 ,put in a sauce pot one ounce of butter1 heat1 add the tomatoes1 and simmer for two minutes4 ,then add eight beaten eggs1 and one-half cup of cream4 ,season with salt and pepper4 ,scramble in the usual manner4 ,potage ,coburg4 ,mix one quart of mock turtle soup with one pint of consomme tapioca2 and just before serving add one-half cup of very small gnocchis4 ,lobster1 ,becker4 ,put in a saute pan two ounces of butter1 heat1 add the tails of two boiled lobsters cut in slices1 season with salt and pepper1 and toss in pan for five minutes4 ,then add one-half glass of sherry wine1 and boil for five minutes4 ,then add a cupful of very thick table cream1 and boil again for five minutes4 ,then bind with the yolks of two eggs mixed with two ponies of very dry sherry wine4 ,before serving add a dozen slices of truffle4 ,roast saddle of venison4 ,cook the saddle larded or plain1 as desired4 ,in a roasting pan put one sliced onion1 one carrot1 a small piece of celery1 a sprig of thyme1 two bay leaves1 two cloves1 and a spoonful of pepper berries4 ,season the saddle well1 and lay in the pan1 with two ounces of butter on top of the venison4 ,put in the oven and baste continually4 ,when the saddle is done take out of the pan1 and drain off the fat4 ,then put in the pan one-half glass of sherry wine1 and reduce by boiling until nearly dry4 ,then add one cup of beef or chicken stock1 one spoonful of meat extract1 season with salt and pepper1 and boil until reduced one-half4 ,pour over the saddle1 or serve separate1 as desired4 ,,july #aj ,,breakfast ,stewed prunes ,boiled eggs ,dry toast ,english breakfast tea ,,luncheon ,grapefruit1 cardinal ,cold consomme in cups ,cold pheasant pie with meat jelly ,chiffonnade salad ,lemon water ice ,lady fingers ,demi tasse ,,dinner ,potage ,dagobert ,radishes ,fillet of sole1 a la ,francaise ,tournedos1 ,porte ,maillot ,roast chicken ,lettuce salad ,strawberry ice cream ,assorted cakes ,coffee ,grapefruit1 ,cardinal4 ,peel four grapefruit and slice them4 ,drain off the juice1 and put the slices in supreme glasses4 ,force two small baskets of fresh raspberries through a fine sieve1 put in a bowl1 add two spoonfuls of powdered sugar and one pony of kirschwasser1 mix well1 and pour over the grapefruit4 ,cold pheasant pie4 ,cut the breasts from two pheasants1 and trim carefully4 ,put all of the trimmings and the meat of the legs without the bones1 in an earthern jar2 add three chopped shallots1 and a bouquet garni1 cover with sherry wine1 and allow to stand for two days4 ,simmer the bones1 with an onion1 carrot1 and a little celery1 in two ounces of butter1 until slightly brown4 ,then cover with a quart of stock1 and cook slowly until reduced one-half4 ,keep this to mix with the forcemeat4 ,pass through a fine meat chopper one pound of veal1 and one pound of not-too-fat pork2 and season with salt1 pepper and a little allspice4 ,have a special game pie or pate form lined with pate dough4 ,put a layer of forcemeat in the bottom1 then a few pieces of the breasts cut in long narrow strips1 and a strip of larding pork cut the same size4 ,lay the strips lengthwise of the pie4 ,add a few peeled blanched or parboiled pistachio nuts1 then another layer of forcemeat1 and so continue until the form is full4 ,cover the top with thin layer of larding pork1 and then cover all with dough4 ,moisten the edges where the dough comes together1 and close carefully1 so there will be no leak4 ,cut a round hole in the center and insert a little chimney made of a small piece of stiff paper2 otherwise the dough will close while cooking4 ,put in the oven and cook for one and one-half hours4 ,then allow to become cold1 remove the paper chimney1 fill the hole with meat jelly1 and put in ice box until set4 ,cut in thin slices4 ,pate dough4 ,one pound of flour1 one-quarter pound of butter1 three eggs1 one-half pony of water4 ,mix the butter and flour between the hands1 then add the eggs and water1 and season with a little salt4 ,let the dough set in the ice box a few hours before using4 ,potage ,dagobert4 ,mix one quart of puree of peas1 one pint of consomme ,julienne1 and one pint of consomme aux perles de ,nizam4 ,tournedos1 ,porte ,maillot4 ,season four small tenderloin steaks with salt and pepper2 roll in oil1 and broil4 ,place on a platter1 and garnish with carrots and turnips cut in small balls1 boiled and tossed in butter1 salt and pepper4 ,also four potatoes cut in the shape of wooden shoes1 fried in hot swimming lard1 and filled with puree of spinach4 ,pour sauce ,madere over the meat4 ,fillet of sole1 a la ,francaise4 ,lay four fillets of sole flat on a table1 spread with fish forcemeat 7see ,timbale of bass71 roll up and place in a buttered pan4 ,season with salt and white pepper1 add one-half glass of white wine and one-half cup of fish stock1 bouillon or water4 ,cover with buttered paper1 and set in oven for fifteen minutes4 ,then take out and place the fillets on a platter4 ,add to the pan one pint of white wine sauce1 boil for two minutes1 and strain4 ,then add to the sauce a spoonful of well-seasoned lobster butter1 one dozen ,french mushrooms1 and two sliced truffles4 ,pour the sauce over the fish1 and garnish with four ecrevisses en buisson4 ,,july #aa ,,breakfast ,fresh grapes ,omelet with bacon ,crescents ,cocoa ,,luncheon ,canape ,st4 ,francis ,poached eggs1 gourmet ,calf's head1 vinaigrette ,boiled potatoes ,apple cottage pudding ,coffee ,,dinner ,consomme ,cameroni ,celery ,black bass1 ,tournon ,roast loin of veal1 ,nivernaise ,maitre d'hotel potatoes ,summer squash with butter ,field salad ,biscuit glace au chocolat ,assorted cakes ,coffee ,canape ,st4 ,francis4 ,put four nice leaves of yellow lettuce on four dessert plates4 ,cut four round pieces of toast1 two and one-half inches in diameter1 spread with fresh caviar1 and place on top of the lettuce4 ,peel two ripe tomatoes and cut in four nice slices1 and lay on top of the caviar4 ,sprinkle each piece with one third white wine vinegar and two-thirds olive oil1 and a little salt and fresh ground black pepper mixed together4 ,lay two fillets of anchovies crosswise over each1 and finally sprinkle some fine-chopped chervil over all4 ,serve cold4 ,poached eggs1 gourmet4 ,spread some pate de foie gras on four pieces of toast1 lay a poached egg on top of each1 and cover with ,bearnaise sauce4 ,apple cottage pudding4 ,one-half pound of sugar1 one-half pound of butter1 eight eggs1 one pint of milk1 one and one-half pounds of flour1 one ounce of baking powder1 two grated rinds of lemons1 one pinch of powdered mace1 and four nice apples cut in thin slices4 ,mix the butter and the sugar well together1 then add the eggs and the milk4 ,sift the baking powder and the flour together1 and add1 mixing lightly4 ,then add the grated rinds1 mace and apples4 ,bake in a buttered pan1 and serve with a thin apple sauce4 ,cottage pudding4 ,make an ,apple cottage pudding batter1 and add chopped candied fruits and raisins1 instead of the apples4 ,serve with fruit sauce4 ,boston brown pudding4 ,same as cottage pudding with the addition of a cup of molasses4 ,consomme ,cameroni4 ,add to a quart of consomme brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long4 ,serve grated cheese separate4 ,black bass1 ,tournon4 ,season two black bass with salt and pepper1 roll in melted butter1 and broil4 ,then place on a platter1 garnish with parsley in branches and two lemons cut in half4 ,serve ,colbert sauce1 to which a little chopped tarragon has been added4 ,roast loin of veal1 ,nivernaise4 ,same as ,veal ,kidney ,roast4 7,dec4 #bj74 ,garnish with carrots cooked in butter4 ,,july #ab ,,breakfast ,orange juice ,oatmeal with cream ,buttered toasted rolls ,coffee ,,luncheon ,calf's foot jelly in cups ,eggs1 ,moscow ,terrine de foie gras en aspic ,lettuce salad ,camembert cheese with crackers ,coffee ,,dinner ,potage ,lord ,mayor ,queen olives4 ,salted almonds ,boiled ,lake ,tahoe trout1 ,hollandaise ,potatoes1 natural ,roast ribs of beef ,cauliflower au gratin ,rissolee potatoes ,sliced tomatoes ,coffee ice cream ,macaroons ,demi tasse ,calf's foot jelly4 ,parboil four calf's feet2 allow to become cool2 put back in vessel with an onion and a carrot1 a piece of leek1 a piece of celery1 one clove1 a bay leaf1 a sprig of thyme1 a spoonful of whole black peppers1 a gallon of water1 a quart of white wine1 and a small handful of salt4 ,boil until the feet are soft4 ,then strain the broth1 let it stand for a couple of minutes1 and then remove all the fat from the top4 ,put a spoonful of the broth on a plate and set on ice4 ,if it sets too hard add a little water1 if it is too soft boil down until it is thick enough to set4 ,then put six whites of eggs in a casserole1 beat with a whip1 add slowly to the broth1 put on a slow fire and bring to the boiling point4 ,this serves to clarify the broth4 ,then strain1 and set to cool4 ,if the broth is for invalids omit the spices and vegetables1 use but a little salt1 and do not clarify4 ,the cooked calf's feet may be used for an entree1 or for soup or salad4 ,eggs1 ,moscow4 ,poach six eggs1 and set in ice box until cold4 ,then remove the yolks carefully by making a very small hole1 and letting the soft yolks run out4 ,fill the eggs with fresh caviar1 roll in flour1 then in beaten eggs1 and finally in bread crumbs2 fry in very hot swimming lard or melted butter for a few seconds only2 or until the crumbs are yellow4 ,serve immediately on a napkin1 with fried parsley1 and two lemons cut in half4 ,terrine de foie gras en aspic4 ,use a jelly mould that will contain as much as six small individual moulds4 ,put a little melted1 but not hot1 meat jelly in the bottom1 and set on cracked ice until it is firm4 ,cut some foie gras from a terrine with a spoon1 and lay in the mould1 then cover with a little more melted jelly1 then another layer of foie gras1 and so continue until the mould is full4 ,set in the ice box for an hour2 and serve on a napkin1 with parsley in branches4 ,,july #ac ,,breakfast ,mixed fresh fruit ,eggs au beurre noir ,rolls ,coffee ,,luncheon ,canape ,martha ,cold roast beef ,bresilienne salad ,french pastry ,demi tasse ,,dinner ,consomme ,palestine ,radishes4 ,lyon sausages ,fillet of flounder1 ,st4 ,avertin ,roast tenderloin of beef1 ,berthieu ,escarole salad ,cottage pudding ,coffee ,consomme ,palestine4 ,add to hot well-seasoned consomme equal parts of peas1 flageolet beans1 and carrots and turnips cut in small round balls2 and all boiled in salted water4 ,bresilienne salad4 ,one-third boiled fresh ,lima beans1 one-third sliced green peppers1 and one-third celery cut ,julienne style4 ,place in a salad bowl1 separately4 ,in the center put some ,french dressing4 ,sprinkle with chopped parsley and chervil4 ,fillet of flounder1 ,st4 ,avertin4 ,put four fillets of flounder in a pan1 cover with water1 add a spoonful of salt and the juice of a lemon1 and boil for seven minutes4 ,then place on a platter1 and cover with a pint of ,hollandaise sauce to which has been added a spoonful of ,french mustard4 ,garnish with four or eight round potato croquettes4 ,roast tenderloin of beef1 ,berthieu4 ,garnish the roasted tenderloin with stuffed cucumbers1 stuffed olives1 peas au beurre1 and potatoes chateau4 ,serve sauce ,madere separate4 ,potage ,lord ,mayor4 ,put two pounds of veal bones in a roasting pan with one onion1 one carrot1 a little celery1 leek and parsley in branches1 and two ounces of butter4 ,roast in oven until nicely browned1 then drain off the fat1 put in casserole1 add two fresh pig's feet1 one soup hen1 and three pounds of shin of beef1 one bouquet garni1 a handful of salt1 and two gallons of water4 ,cook until the hen and beef are soft1 when they may be removed4 ,when the pig's feet are done take out the bone1 the fat and the lean meat1 so nothing is left but the skin4 ,cut the skin in small squares1 or round pieces the size of a dime4 ,cut some carrots in the same shape1 and boil in salted water until soft4 ,put one pound of chopped beef in a casserole1 add the whites of six eggs1 stir well1 add slowly the strained broth1 and bring to a boil4 ,this will clarify it4 ,season with salt and ,cayenne pepper to taste4 ,boil for fifteen minutes1 strain through a cheese cloth into another pot1 bring to a boil1 and reduce slowly for half an hour4 ,mix two spoonfuls of arrow root and a cup of sherry wine well together1 and let run slowly into the boiling broth4 ,boil again for ten minutes4 ,before serving add a glass of dry amontillado4 ,the beef and the soup hen then may be used for salads1 croquettes1 or other purposes4 ,,july #ad ,,breakfast ,sliced peaches with cream ,kidney stew ,baked potatoes ,rolls ,coffee ,,luncheon ,eggs1 ,bienvenue ,kalter aufschnitt ,camembert cheese with crackers ,coffee ,,dinner ,chicken mulligatawney soup ,ripe ,california olives ,fried smelts1 ,tartar sauce ,roast chicken ,artichokes1 ,hollandaise ,summer squash ,rissolee potatoes ,field salad ,fancy ice cream ,assorted cakes ,demi tasse ,eggs1 ,bienvenue4 ,butter four individual shirred egg dishes4 ,make a border of mashed 7croquette7 potato around each dish4 ,put in the bottom a spoonful of puree of fresh tomatoes4 ,break two eggs in each dish1 season with salt and pepper1 and bake in oven4 ,kalter aufschnitt4 ,assorted cold meats1 such as roast beef1 ham1 tongue1 lamb1 etc4 ,garnish with a lettuce leaf filled with potato salad1 for each person4 ,chicken mulligatawney soup4 ,cut the breast from an uncooked soup hen1 and cut in small squares of about one-quarter inch4 ,make about two quarts of broth from the bones and trimmings4 ,heat three ounces of butter in a casserole1 add the cut-up breast of chicken1 and simmer for five minutes4 ,then add an onion chopped very fine1 and simmer again until yellow4 ,then add two spoonfuls of flour and one spoonful of curry powder1 and heat through4 ,now pour in the strained chicken broth and a cup of rice1 and boil slowly until the rice is cooked4 ,cut two apples in quarter inch squares1 and simmer in butter until cooked1 and add to the soup4 ,season with salt and pepper4 ,to preserve limes4 ,remove the cores from the limes with a small tin tube made for the purpose4 ,then cover with salad water1 using a large handful of salt to the gallon4 ,soak for four or five hours2 then drain off the water1 and throw the limes into boiling water4 ,as soon as they are soft take them out1 one by one1 and drop them into cold water4 ,change the cold water several times4 ,to turn the limes green again put two gallons of water in a copper pan1 add two large handfuls of cooking salt1 one cup of vinegar1 and several handfuls of fresh spinach4 ,put the pan on the fire and boil for a few minutes1 then put the limes in the pan1 and boil up several times4 ,remove from the fire1 and allow to stand until cold2 when the limes will have resumed their natural color4 ,drain off the liquid and let the limes soak in fresh water for about fourteen hours1 changing the water frequently4 ,prepare a fifteen degree syrup1 testing with a syrup gauge or cooking thermometer2 and when boiling throw the limes into this1 boil up1 and then put into a vessel and leave for twelve hours4 ,then pour off the syrup1 and boil it to sixteen degrees1 pour it over the limes again1 leaving it for twelve hours4 ,then drain and boil again to twenty degrees1 pour over the limes1 stand for twelve hours1 and continue every twelve hours until thirty-two degrees are reached4 ,then boil for two minutes1 and pour into small stone jars4 ,seal hermetically when cool4 ,jellied cherries4 ,stone three pounds of cherries4 ,crush a handful of the cherry stones1 and tie in a gauze bag4 ,put a pound of currant juice on the fire1 add the crushed cherry stones1 and steep4 ,put the cherries in a copper pan over a slow fire1 and reduce one-half4 ,then add three pounds of granulated cane sugar and the currant juice1 after the gauze bag has been removed2 and boil steadily until a little tried on a saucer will not spread4 ,add half a gill of kirschwasser1 and pour at once into jelly glasses4 ,place in a cool place1 and when cold pour melted paraffine over the top and cover tightly4 ,candied lemon or orange peels4 ,put a sufficient quantity of lemon or orange peels on the fire with enough water to cover4 ,boil until soft to the touch1 then drain1 and put in cold water and soak for twenty-four hours1 changing the water often4 ,then pour off the water1 and put the peels in an earthern jar1 covering with a fifteen degree boiling syrup4 ,use a syrup gauge or cooking thermometer to determine the density4 ,let the peels stand for twelve hours1 then pour off the syrup and boil it up to eighteen degrees4 ,pour again over the peels and let it set for twelve hours4 ,repeat this operation six or seven times1 gradually increasing the density of the syrup until it reaches thirty-two degrees4 ,the last time prepare a fresh thirty-two degree syrup4 ,drain the old syrup from the peels1 add them to the fresh boiling syrup1 and boil up once4 ,then put the peels in stone jars or pots1 cover with the syrup1 and seal when cold4 ,fig jam4 ,select large white firm figs1 remove the stems1 and cut in quarters4 ,dissolve a half pound of sugar in a little water for each pound of figs4 ,bring to a boil1 then add the figs and boil steadily until the marmalade coats the spoon and drops from it in beads4 ,then pour into hot jelly glasses4 ,blackberry cordial1 for medicinal purposes4 ,heat and strain through fine cheese cloth some ripe blackberries4 ,to one pint of juice add one pound of granulated sugar1 one-fourth ounce of powdered cinnamon1 one-fourth ounce of mace1 and one teaspoonful of cloves4 ,boil all together for twenty minutes1 strain1 and to each pint add a jill of ,french brandy4 ,put up in small bottles4 ,vanilla brandy4 ,cut some vanilla beans very fine1 pound in a mortar1 put in bottles and cover with strong brandy4 ,this is much better than ordinary vanilla extract4 ,,july #ae ,,breakfast ,strawberries with cream ,boiled eggs ,dry toast ,russian caravan tea ,,luncheon ,cantaloupe ,chicken jelly in cups ,cold beef a la mode ,potato salad ,boiled custard ,lady fingers ,demi tasse ,,dinner ,consomme ,garibaldi ,salami ,sand dabs1 saute meuniere ,mutton chops1 maison d'or ,string beans in butter ,stewed tomatoes ,mashed potatoes ,roast squab ,lettuce salad ,french pastry ,assorted fruit ,coffee ,chicken jelly4 ,clarify three quarts of good chicken broth with the whites of six eggs4 ,soak two leaves of gelatine in water1 and add to the broth4 ,boil for twenty minutes1 and strain4 ,set in ice box to become firm4 ,cold beef a la mode4 ,take two pieces of rump of beef weighing about six pounds each1 season with salt and pepper1 place in a vessel with a spoonful of fat or butter1 and roast until nice and brown all over4 ,then sprinkle with two spoonfuls of flour1 and cook until flour is brown4 ,then add one quart of boiling water and a pint of claret1 one bouquet garni1 twenty-four small raw ,french carrots1 twenty-four small white onions fried in butter1 and four quartered tomatoes4 ,cover1 and boil in the oven4 ,remove the carrots and onions when soft1 and continue cooking the beef until well done4 ,put the beef in an earthern pot and lay the carrots and onions around it4 ,reduce the sauce1 by boiling1 to half its volume1 and strain over the beef4 ,prepare the day before using1 so it will have sufficient time to become cold4 ,boiled custard4 ,the yolks of four eggs1 three whole eggs1 one ounce of corn starch1 one quart of milk1 and flavoring4 ,put all of the eggs1 corn starch1 half of the sugar1 and a few drops of the milk into a bowl and mix well together4 ,boil the remainder of the milk and the other half of the sugar2 pour over the egg mixture1 and cook until it thickens4 ,then take off the fire1 add the flavoring1 mix well1 and serve either in cups or saucers4 ,tipsy parsons4 ,cut some slices of sponge cake about one-half inch thick4 ,soak them in sherry wine1 and place them in saucers4 ,cover the top with boiling custard1 and serve4 ,vanilla custard with meringue4 ,make some boiled custard flavored with vanilla4 ,pour in saucers1 place a half meringue shell on each1 and serve4 ,macaronade ,celestine4 ,soak some macaroons in maraschino4 ,place in a saucer and pour boiling custard over them4 ,bouchettes ,palmyra4 ,soak some bouchettes in kummel1 place them on saucers1 and pour boiling custard over them4 ,consomme ,garibaldi4 ,boil one-quarter pound of spaghetti and cut in pieces one inch long4 ,cut a dozen green queen olives ,julienne style1 and add1 with the spaghetti1 to three pints of hot consomme4 ,serve grated cheese separate4 ,mutton chops1 maison d'or4 ,broil four mutton chops on one side2 and then set to become cold4 ,make a forcemeat from the breast of a chicken1 and add to it some chopped truffles4 ,place the forcemeat on the broiled side of the chops in pyramid form1 sprinkle with fresh bread crumbs1 set on a buttered pan1 put a small piece of butter on top of each1 and cook in the oven for ten or twelve minutes4 ,serve on a platter1 with sauce ,madere4 ,lamb chops1 maison d'or4 ,prepare in the same manner as mutton chops1 maison d'or4 ,,july #af ,,breakfast ,baked ,bartlett pears with cream ,omelet with asparagus tips ,rolls ,coffee ,,luncheon ,shrimp salad ,eggs1 ,marlborough ,cold squab and ,virginia ham ,alligator pear salad ,compote of apricots ,german coffee cake ,demi tasse ,,dinner ,chicken soup1 ,piedmontaise ,pim olas4 ,radishes ,black bass1 ,heydenreich ,sweetbreads1 poulette ,roast leg of venison ,red cabbage ,boiled potatoes ,lettuce and grapefruit salad ,apple cobbler ,coffee ,eggs1 ,marlborough4 ,place four poached eggs on four pieces of anchovy toast1 cover with sauce ,perigueux1 and lay a strip of broiled bacon across each4 ,chicken soup1 ,piedmontaise4 ,mix a pint of chicken broth with a pint of puree of tomato soup1 add a quarter pound of macaroni cut in one-quarter inch pieces1 and the breast of a boiled chicken cut in small squares4 ,black bass1 ,heydenreich4 ,place two black bass in a buttered pan1 and season with salt and fresh-ground black pepper4 ,chop three ounces of salted almonds1 and mix with one-quarter pound of chopped fresh mushrooms1 three ounces of butter1 and some chopped parsley4 ,spread over the fish1 and bake in oven for twenty minutes4 ,pour the juice of two lemons over the fish1 and serve from the pan in which it was baked4 ,sweetbreads1 poulette4 ,soak two pounds of sweetbreads in cold water for two hours1 to cause the blood to run out4 ,then put on the fire in two quarts of water1 add a spoonful of salt1 bring to a boil1 and then cool off in cold water4 ,remove the skins1 and cut the sweetbreads in slices one-half inch thick4 ,put two ounces of butter in a sauce pan1 add the sweetbreads1 and simmer for two minutes4 ,then add a spoonful of flour1 and heat through4 ,then add one pint of thick cream1 and boil for ten minutes4 ,season with salt and ,cayenne pepper1 add a can of sliced ,french mushrooms and a little chopped chives1 boil for two minutes1 and thicken with the yolks of two eggs mixed with a little cream4 ,serve in a chafing dish4 ,cobblers4 ,apple1 pear1 peach or apricot4 ,line a deep baking pan with pie dough1 fill with the chopped fruit desired1 sweetened with sugar1 and with a little cinnamon added1 cover with a sheet of pie crust paste1 brush with egg1 and bake4 ,serve with cream or wine sauce4 ,wine sauce4 ,put in a sauce pan one pint of water1 one-half pound of sugar1 and the rind and juice of half a lemon4 ,bring to a boil1 and then thicken with a teaspoonful of corn starch dissolved in a little water1 and again bring to a boil4 ,flavor with a glassful of any kind of wine2 or a pony of cognac1 kirschwasser1 or other cordial1 as you may desire4 ,strain and serve with puddings1 cobblers1 etc4 ,,july #ag ,,breakfast ,raspberries with cream ,broiled fillet of sole1 maitre d'hotel ,hashed browned potatoes ,rolls ,coffee ,,luncheon ,eggs1 ,st4 ,catherine ,boneless squab en aspic ,majestic salad ,roquefort cheese with crackers ,coffee ,,dinner ,little ,neck clams ,consomme ,talleyrand ,ripe olives4 ,lyon sausage ,boiled salmon trout1 sauce mousseline ,potatoes1 nature ,planked sirloin steak1 ,st4 ,francis ,escarole and chicory salad ,fancy ice cream ,assorted cakes ,coffee ,eggs1 ,st4 ,catherine4 ,cut the tops from four large baked potatoes1 and scoop out the insides4 ,lay a slice of tomato in the bottom1 season with salt and pepper1 break an egg in each1 and cover with well-seasoned cream sauce4 ,sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven for about ten minutes4 ,serve on napkin1 with parsley in branches4 ,boneless squab en aspic4 ,cut the squabs open at the back1 and remove all the bones1 being careful not to cut the skin4 ,spread flat on the table1 season with salt and pepper1 fold together and place in a buttered pan and cook until done1 and of a nice color4 ,allow to become cold4 ,set an oval mould in cracked ice1 garnish the bottom with sliced truffles1 pour in just enough nearly cold meat jelly to cover the truffles4 ,place the cold squab in the mould and fill to the top with jelly4 ,keep in the ice box until set4 ,when ready to serve turn over on a napkin1 remove the mould1 and garnish with parsley4 ,majestic salad4 ,equal parts of celery1 raw apple1 and green peppers cut in ,julienne style4 ,serve with mayonnaise dressing4 ,consomme ,talleyrand4 ,put four grated truffles in a soup tureen1 add a glassful of very dry sherry wine1 and a pinch of ,cayenne pepper1 cover1 and stand for an hour4 ,when ready to serve pour three pints of hot consomme tapioca over it4 ,planked sirloin steak1 ,st4 ,francis4 ,season a three pound sirloin steak with salt and pepper1 roll in oil and broil4 ,when done place it on a hot meat-plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter1 string beans1 asparagus tips with a little ,hollandaise sauce on them1 and ,french carrots in butter4 ,lay a dozen fresh mushrooms on top of the steak4 ,around the steak and vegetables lay some ,parisienne potatoes4 ,serve sauce ,colbert separate4 ,,july #ah ,,breakfast ,orange and grapefruit juice mixed ,oatmeal and cream ,corn muffins ,coffee ,,luncheon ,chicken salad1 ,victor ,vogeleier omelet ,raspberry water ice ,streusel kuchen 7cake7 ,coffee ,,dinner ,potage vert pre ,smoked eels with rye bread ,corned beef and cabbage ,boiled potatoes ,peach meringue ,demi tasse ,potage vert pre4 ,mix one pint of consomme tapioca with one quart of puree of pea soup4 ,just before serving add some chopped chervil4 ,peach meringue4 ,dress some meringue paste 7see meringue shells7 on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep4 ,place the dishes on a pan1 and set in a rather cool oven until the meringues are of a nice straw color4 ,put on the center of each a spoonful of pastry cream1 and on top of this half of a peach cooked in syrup2 or half of a preserved peach4 ,apricot meringue4 ,prepare in the same manner as peach meringue4 ,strawberry1 blackberry or raspberry meringues4 ,prepare in the same manner as peach meringue1 but use fresh uncooked berries4 ,patience 7cake74 ,beat ten whites of eggs until firm1 then add one pound of powdered sugar1 three quarters of a pound of flour1 and some vanilla flavor4 ,stir until firm and well mixed1 and lay out like small lady fingers on a buttered pan4 ,set in a dry place until a crust forms on top1 and then bake in a moderate oven4 ,,july #ai ,,breakfast ,grapes ,waffles ,honey in comb ,toasted rolls ,ceylon tea ,,luncheon ,sardines ,scrambled eggs1 ,lucullus ,galantine of capon ,salade ,cupid d',azure ,port de ,salut cheese with crackers ,coffee ,,dinner ,consomme ,trianon ,celery4 ,olives4 ,salted almonds ,broiled barracouda1 mustard sauce ,hollandaise potatoes ,roast leg of veal ,carrots ,vichy ,spinach with egg ,pickled beets ,vanilla ice cream ,coffee fruit cake ,demi tasse ,scrambled eggs1 ,lucullus4 ,put in a casserole one ounce of butter1 and three truffles cut in dices about one-eighth inch square4 ,heat through1 and then add eight beaten eggs1 and one-half cup of cream4 ,season with salt and pepper1 then scramble1 and dish up on a china platter4 ,cut about a dozen slices of truffle1 heat on a plate with the addition of half a spoonful of meat extract1 and lay over the eggs4 ,galantine of capon4 ,split open down the back a good-sized fowl or capon1 and remove every bone1 being careful not to remove any of the meat1 and not to cut the skin4 ,lay out flat on the table skinside down1 and season with salt and pepper4 ,prepare a forcemeat with one pound of veal1 and one and one-half pounds of lean pork4 ,strain through a sieve1 season with salt and pepper and a little grated nutmeg1 and add a pint of cream4 ,cut in small squares the tip of a smoked boiled beef tongue1 one-half pound of white fat pork1 one-quarter pound of ham1 one-quarter pound of peeled pistache nuts1 and four truffles4 ,mix thoroughly with the force meat1 and put on top of the fowl4 ,close1 by drawing both sides together1 forming a big sausage4 ,roll very tightly in a towel or napkin1 and tie with a string on both ends and twice around the middle4 ,cook in bouillon1 stock or salted water slowly for from one and one-half to two hours4 ,when cooked1 untie1 remove the cloth1 roll tight again and re-tie4 ,set in the ice box for at least eight hours4 ,serve sliced in the same manner as sausage1 and about one-quarter inch thick4 ,garnish with meat jelly and parsley in branches4 ,galantine of chicken1 squab1 etc41 may be prepared in the same manner4 ,salade ,cupid d',azure4 ,cut alligator pears in slices1 lay on a platter1 and sprinkle with one chopped shallot1 salt and pepper1 one chopped green pepper1 one spoonful of vinegar1 and two spoonfuls of olive oil4 ,allow to stand for an hour4 ,cut two heads of well-washed romaine salad in two1 and on each lay a slice of grapefruit1 then a slice of alligator pear1 then a slice of grapefruit1 and so continue until the romaine is full4 ,divide the dressing over the individual salads2 and if not sufficient1 finish with ,french dressing4 ,consomme ,trianon4 ,to each portion of consomme royal add six slices of truffle cut in triangle shape4 ,mustard sauce4 ,to one pint of cream sauce add two spoonfuls of ,french mustard1 and mix well4 ,,july #bj ,,breakfast ,sliced peaches with cream ,boiled eggs ,popover muffins ,coffee ,,luncheon ,cantaloupe ,poached eggs1 ,bar le ,duc ,paprika veal ,boiled rice ,louise salad ,surprise fritters4 ,coffee ,,dinner ,little ,neck clams ,crab gumbo ,california ripe olives ,boiled codfish1 egg sauce ,small tenderloin steak1 ,rachel ,hearts of lettuce ,apricot cobbler ,patience ,demi tasse ,popover muffins4 ,five eggs1 one-half ounce of salt1 one quart of milk1 and one pound of flour4 ,beat the eggs and salt well together2 then beat in the milk2 then add the flour and beat until smooth4 ,this will make a very thin batter4 ,fill greased tall muffin moulds only half full1 and bake in medium oven until very crisp4 ,paprika veal4 ,the remains of a roast leg of veal may be used4 ,cut in slices one-half inch thick1 and as wide as the meat will allow4 ,put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done4 ,then add two spoonfuls of flour and one spoonful of paprika1 and simmer again for a few minutes4 ,then add half a pint of stock1 half a cup of white wine1 one spoonful of meat extract1 and the veal4 ,season well with salt1 and simmer for twenty minutes4 ,should the sauce be too thick add a little more stock4 ,poached eggs1 ,bar le ,duc4 ,place four boiled bottoms of artichokes on four pieces of toast1 and lay four poached eggs on the artichokes4 ,cover all with well-seasoned cream sauce1 to which has been added a little chopped fresh tarragon4 ,louise salad4 ,raw celery1 fresh pineapple1 and pimentos in equal parts1 and all cut ,julienne style4 ,place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it4 ,surprise fritters4 ,one quart of milk1 six ounces of butter1 three-quarters of a pound of flour and eight eggs4 ,make a paste in the same manner as for cream puffs4 ,drop with a spoon in a pan of hot swimming lard and fry until crisp and brown4 ,fill with currant or other fruit jelly1 dust with powdered sugar1 and serve with cream or ,sabayon sauce4 ,crab ,gumbo4 ,put two ounces of butter1 one chopped onion and one chopped green pepper in a casserole and simmer until done4 ,then add two quarts of fish broth and one-half cup of rice1 and boil very slowly for fifteen minutes4 ,then add three peeled tomatoes cut in small dices1 one spoonful of ,worcestershire sauce1 the meat of two whole crabs1 and a can of okra2 or one pound of fresh okra cut in pieces one inch long4 ,cook slowly for twenty minutes1 season well with salt and pepper1 and sprinkle with a little chopped parsley4 ,fish broth4 ,cover the bones of any kind of fish with water1 add a bouquet garni1 one onion1 one carrot1 and a cupful of white wine if desired4 ,cook for thirty minutes1 and strain4 ,the broth may be served in cups as soup2 used for chowders2 for bisque soups2 for white wine sauce2 for cooking fish1 or for many other purposes4 ,,july #ba ,,breakfast ,sliced fresh pineapple ,pearl grits with cream ,buttered toast ,english breakfast tea ,,luncheon ,stuffed mangoes ,scrambled eggs1 ,mayence ,steak ,tartare ,roquefort cheese with crackers ,coffee ,,dinner ,consomme ,sicilienne ,chow chow4 ,carciofini ,broiled salmon1 ,st4 ,germain ,sweetbreads braise1 ,elizabeth ,roast leg of mutton1 currant jelly ,cold asparagus1 mustard sauce ,cantaloupe baskets ,almond rocks ,coffee ,scrambled eggs1 ,mayence4 ,mayence1 or ,mainz1 is a city in ,germany famous for its ham4 ,cut four slices of ,mayence or ,westphalia ham in small squares1 put in a casserole with two ounces of butter and simmer until heated through4 ,then add ten beaten eggs and one-half cup of cream1 and season with pepper and a very little salt4 ,scramble in the usual manner4 ,steak ,tartare4 ,cut one pound of tenderloin steak very fine1 season with salt and pepper1 and form in two oval shaped pats4 ,in the center on top lay the yolk of a raw egg4 ,garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles2 and two leaves filled with capers and chopped parsley4 ,serve raw4 ,consomme ,sicilienne4 ,roll out very thin a noodle paste1 and cut in lozenge shapes about one inch long4 ,boil in salt water for about ten minutes1 cool off in fresh cold water1 and serve in hot consomme4 ,serve grated ,parmesan cheese separate4 ,broiled salmon1 ,st4 ,germain4 ,cut two slices of salmon about one and one-half inches thick1 roll in butter1 season with salt and pepper1 roll in fresh bread crumbs1 and broil slowly4 ,when done place on a platter1 and garnish with ,parisian potatoes4 ,serve sauce ,bearnaise separate4 ,sweetbreads braise1 ,elizabeth4 ,braised sweetbreads served with stuffed tomatoes1 stuffed mushrooms1 onions glace1 and sauce ,madere4 ,cantaloupe baskets4 ,cut four cantaloupes in the form of baskets1 using part of the rind for the handle4 ,carefully take out the pulp with a teaspoon4 ,fill the baskets with vanilla ice cream mixed with the pulp1 and decorate with whipped cream4 ,orange baskets4 ,cut the oranges in the form of baskets1 scrape out the pulp1 fill with orange water ice1 and decorate with strawberries and raspberries4 ,almond rocks4 ,beat the whites of eight eggs very stiff and dry4 ,add one pound of powdered sugar and three-quarters of a pound of shredded almonds1 and one-half spoonful of vanilla extract4 ,mix lightly1 and lay on a buttered and floured pan1 in the shape of rocks1 using a fork to form them4 ,bake in a slack oven4 ,serve cold4 ,small tenderloin steak1 ,rachel4 ,broil the steaks and lay on a platter4 ,put a slice of terrine de foie gras on top1 garnish with peas au beurre and ,julienne potatoes4 ,serve sauce ,madere4 ,,july #bb ,,breakfast ,stewed prunes ,virginia ham and eggs ,rolls ,coffee ,,luncheon ,tomatoes1 surprise ,clam broth in cups ,cold ,lake ,tahoe trout1 vinaigrette ,boston brown pudding ,demi tasse ,,dinner ,cream of watercress ,pim olas4 ,celery ,fried frog's legs1 ,espagnole ,roast squab chicken1 ,michels ,peach compote ,sweet and sour string beans ,gauffrette potatoes ,lettuce salad1 egg dressing ,blanc mange aux fruits ,rolled almonds wafers ,coffee ,tomatoes1 surprise4 ,peel four tomatoes1 cut off the top1 and scoop out the insides with a small sharp spoon4 ,cut a stalk of white celery in small dices1 wash well1 and set in ice box to cool4 ,then mix the celery with half a cup of thick mayonnaise sauce1 season with salt and pepper1 and fill the tomatoes4 ,sprinkle the tops with chopped parsley1 and serve on lettuce leaves4 ,cream of watercress4 ,heat three ounces of butter in a casserole1 add three spoonfuls of flour1 one pint of chicken broth1 and one pint of milk2 and bring to a boil4 ,then add one quart of well-washed watercress1 and season with salt and ,cayenne pepper4 ,boil for half an hour1 strain1 and put back in casserole4 ,again bring to a boil1 and bind with the yolks of two eggs mixed with one-half pint of cream4 ,strain again and serve4 ,fried frogs' legs1 ,espagnole4 ,season two dozen frogs' legs with salt and pepper1 roll in flour1 then in beaten eggs1 and then in fresh bread crumbs4 ,fry in swimming hot lard1 and serve on a napkin on a platter4 ,garnish with fried parsley and two lemons cut in half4 ,serve ,creole sauce separate4 ,squab chicken1 ,michels4 ,put four well-seasoned squab chickens in a casserole with three ounces of butter and one onion cut in half4 ,put in oven and baste very often4 ,when both chicken and onion are nicely colored set on top of the stove1 add one-half glass of white wine1 cover the pot1 and simmer for five minutes4 ,then place the chicken on a platter2 and put in the pot one-half cup of chicken broth and a spoonful of meat extract1 and boil for five minutes4 ,pour over the chicken4 ,rolled almond wafers 7cigarettes74 ,beat the whites of nine eggs1 but not too hard4 ,stop beating when they begin to get spongy4 ,then stir in one-half pound of blanched chopped almonds1 ten ounces of sugar1 two ounces of flour1 and one pinch of powdered cinnamon4 ,spread on a buttered pan1 like wafers1 and about two inches square4 ,bake in a hot oven4 ,when done immediately roll them around a small wooden stick1 and press the ends together4 ,they may be served dry1 or filled with whipped cream4 ,sweet and sour string beans4 ,boil two pounds of string beans in salted water4 ,when cooked place in a casserole1 add a cupful of white wine vinegar1 one cupful of brown sugar1 one spoonful of meat extract1 and a cupful of chicken broth1 or any kind of good bouillon4 ,season with salt1 and boil for fifteen minutes with the pot uncovered4 ,,july #bc ,,breakfast ,compote of apricots ,buckwheat cakes with maple syrup ,rolls ,coffee ,,luncheon ,omelette ,meissonier ,pork chops1 ,badoise ,schloss cheese with crackers ,coffee ,,dinner ,consomme ,chevalier ,salted ,brazil nuts4 ,ripe olives ,fillet of sole1 ,montmorency ,broiled spring turkey ,summer squash ,lima beans ,mashed potatoes1 au gratin ,escarole and chicory salad ,croute aux fruits ,demi tasse ,omelette ,meissonier4 ,cut a carrot and a turnip in one-quarter inch squares4 ,boil until soft in salted water1 then mix with a spoonful of cream sauce1 and season with salt and pepper4 ,make an omelet with ten eggs1 in the usual manner and before turning over on the platter place the vegetables in the center4 ,pour cream sauce around the omelet4 ,pork chops1 ,badoise4 ,season four pork chops with salt and pepper1 roll in flour1 and fry in a pan4 ,when done place on a platter1 garnish one side with noodles and the other side with mashed potato4 ,pour tomato sauce around all4 ,consomme ,chevalier4 ,serve in hot well-seasoned consomme equal parts of small chicken dumplings1 and chicken breast and smoked beef tongue cut ,julienne style4 ,fillet of sole1 ,montmorency4 ,place four flat fillets of sole on a buttered pan1 season with salt and pepper1 and lay four heads of ,french mushrooms and four slices of truffle on top of each4 ,cover with sauce ,italienne1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven4 ,when done sprinkle with chopped parsley and the juice of a lemon1 and serve from the pan they were baked in4 ,a silver dish is preferable for baking4 ,croute aux fruits 7fruit crust74 ,toast some slices of sponge cake1 put them on a plate or saucer1 and put on top different kinds of stewed fruit1 7compote71 flavored with a little kirschwasser or maraschino4 ,croute a l'ananas 7pineapple crust74 ,prepare in the same manner as croute aux fruits1 but use pineapple4 ,decorate with maraschino cherries4 ,,july #bd ,,breakfast ,baked pears with cream ,scrambled eggs with smoked salmon ,rolls ,coffee ,,luncheon ,terrine de foie gras en aspic ,shirred eggs1 ,nicoise ,sweetbreads1 ,marigny ,lettuce and grapefruit salad ,blackberry meringue ,demi tasse ,,dinner ,cream of flageolet beans ,antipasto4 ,celery ,sea bass1 ,montebello ,roast tenderloin of beef1 vert pre ,field and beet salad ,alexandria pudding ,coffee ,scrambled eggs with smoked salmon4 ,cut a half pound of raw smoked salmon in thin slices4 ,in a casserole put the salmon with two ounces of butter1 and heat through4 ,then add ten beaten eggs1 one-half cup of cream1 a little salt and pepper2 and scramble in the usual manner4 ,terrine de foie gras en aspic4 ,use small round individual moulds2 or a large one for six people2 as desired4 ,melt a little meat jelly just so it will run1 but do not have it hot4 ,put a little in the bottom of each mould and set in the ice box to become firm4 ,cut the foie gras out of the terrine with a soup spoon1 which should be dipped in hot water for each cut so as to give a nice smooth surface4 ,put a layer of foie gras in the bottom of the moulds1 cover with a little more jelly1 set in ice box again to become cool1 and then repeat until the moulds are full4 ,for serving dip the form in hot water for a second1 and turn out on a napkin on a platter4 ,garnish with parsley in branches4 ,shirred eggs1 ,nicoise4 ,shirr some eggs1 and before serving pour some tomato sauce1 or puree1 over the white of the eggs4 ,sweetbreads1 ,marigny4 ,garnish some braised sweetbreads with an artichoke bottom filled with ,french peas1 for each person4 ,serve sauce ,madere4 ,cream of flageolet beans4 ,heat three ounces of butter in a casserole1 then add three spoonfuls of flour1 and heat through4 ,then add one pint of chicken broth1 one pint of milk1 and two cans of ,french flageolet beans4 ,boil for thirty minutes1 strain through a fine sieve1 and put back in the casserole4 ,bring to a boil1 season with salt and ,cayenne pepper and a very little grated nutmeg4 ,then stir in a pint of boiling milk and three ounces of sweet butter4 ,strain again1 and serve4 ,sea bass1 ,montebello4 ,cut the fillets from a sea bass in the same manner as a fillet of sole4 ,spread a layer of fish forcemeat 7see ,bass ,timbale7 over them1 season well1 and fold the fillets4 ,put in a buttered pan1 add one-half cup of fish stock or broth1 one-half glass of white wine1 cover with buttered paper1 and cook in oven for fifteen minutes4 ,place on a platter1 and cover with a mixture of two-thirds ,bearnaise sauce and one-third tomato sauce4 ,garnish with fleurons4 ,roast tenderloin of beef1 vert pre4 ,roast a tenderloin of beef1 and place on a platter4 ,garnish with ,french string beans in butter1 and ,julienne potatoes4 ,pour a little sauce ,madere over the tenderloin2 and also serve sauce separate4 ,,july #be ,,breakfast ,cantaloupe ,boiled eggs ,dry toast ,ceylon tea ,,luncheon ,matjes herring1 ,krasnapolsky ,consomme in cups ,cheese straws ,broiled squab on toast ,asparagus1 ,hollandaise ,roquefort cheese with crackers ,mixed fruit ,coffee ,,dinner ,rice soup1 a l',allemande ,salted almonds ,sand dabs1 meuniere ,saddle of lamb1 jardiniere ,romaine salad ,pear cobbler ,assorted cakes ,coffee ,matjes herring1 ,krasnapolsky4 ,get six ,matjes herring from the grocer1 and soak in cold water for two hours4 ,then remove the skins1 and place the herrings on lettuce leaves on a platter4 ,garnish with small plain boiled potatoes and dill pickles4 ,rice soup1 a l',allemande4 ,put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through4 ,then add two spoonfuls of flour and heat again4 ,then add two quarts of strained boiling chicken broth1 and boil slowly for an hour4 ,stir occasionally so the rice will not burn on the bottom of the pot4 ,season with salt and white pepper4 ,saddle of lamb1 jardiniere4 ,prepare in the same manner as rack of lamb1 jardiniere4 ,alexandria pudding4 ,ten ounces of bread crumbs1 one quart of milk1 two ounces of butter1 the grated rind of a lemon1 the yolks of eight eggs1 the whites of six eggs1 four ounces of browned and chopped almonds1 and six ounces of sugar4 ,mix the sugar with the butter1 and then add the eggs4 ,mix the crumbs with the almonds and lemon rind1 and add to the first mixture4 ,beat the whites of the eggs1 and mix in lightly4 ,bake in a buttered pan1 and serve with strawberry or raspberry sauce4 ,,july #bf ,,breakfast ,fresh raspberries with cream ,boiled salted salmon belly ,baked potatoes ,rolls ,coffee ,,luncheon ,grapefruit with cherries ,broiled striped bass ,sibyl potatoes ,breast of chicken1 en aspic ,louis salad ,neufchatel cheese with crackers ,claret punch ,demi tasse ,,dinner ,little ,neck clams ,consomme ,monte ,cristo ,planked shad ,roast chicken ,chateau potatoes ,new peas ,chiffonnade salad ,fancy ice cream ,assorted cakes ,coffee ,breast of chicken en aspic4 ,loosen the legs and skin of a good-sized chicken1 then insert a knife between neck and wing up towards the middle of the wishbone1 loosening all the meat from the breast bone4 ,the whole side will then be in one piece with the wing attached4 ,do the same with the other side4 ,then season1 and fry to a brown color in butter4 ,set aside to become cold4 ,then decorate with the hard-boiled white of eggs cut in fancy shapes2 place in an oval form1 cover with almost-cold meat jelly1 and set in ice box to become cold4 ,to remove1 dip the form in hot water for a second1 and place on a folded napkin4 ,garnish with parsley in branches4 ,louis salad4 ,equal parts of raw pineapple1 apple1 and celery1 cut ,julienne style4 ,season with a sauce made with a cup of mayonnaise1 a spoonful of cream1 a spoonful of sherry wine1 a dash of vinegar1 and a pinch of paprika4 ,mix well4 ,claret punch4 ,one bottle of claret1 one bottle of soda water1 one-half pint of plain water1 one-half pound of powdered sugar1 one lemon cut in slices1 and one pony of brandy4 ,stir all together until the sugar is dissolved4 ,strain1 cool on ice1 and serve in glasses with a very thin slice of lemon4 ,consomme ,monte ,cristo4 ,consomme royal and printanier mixed4 ,,july #bg ,,breakfast ,fig jam ,boiled eggs ,dry toast ,english breakfast tea ,,luncheon ,canape of sardines ,cold clam broth ,broiled honeycomb tripe ,lyonnaise potatoes ,chiffonnade salad ,stilton cheese with crackers ,coffee ,,dinner ,potage velour ,california ripe olives ,fillet of turbot1 bateliere ,sweetbreads1 ,metropolitan ,club ,roast duckling1 apple sauce ,artichokes1 ,hollandaise ,waldorf salad ,strawberry meringue ,demi tasse ,potage velour4 ,mix two pints of puree of tomato soup with one pint of consomme aux perles de ,nizam4 ,fillet of turbot1 bateliere4 ,put four fillets of turbot in a buttered pan1 season with salt and pepper1 add one-half glass of claret and one-half cup of fish broth1 cover1 boil for ten minutes1 and then place the fish on a platter4 ,put one ounce of butter in a small casserole and heat4 ,then add one ounce of flour1 heat through1 add the broth left from the fish and also another half cup of broth1 boil for five minutes1 and strain4 ,then add slowly two ounces of fresh butter1 stir well1 and when butter is melted add one cup of hot shrimps4 ,season well1 and pour over the fish4 ,sweetbreads1 ,metropolitan ,club4 ,let two pounds of sweetbreads soak in cold water with a little salt in it1 for two hours2 to cause the blood to run out4 ,then put in a casserole with one-half gallon of cold water and a spoonful of salt1 and bring to a boil4 ,cool off in cold water1 and then trim them free from skin4 ,put three ounces of butter in a very wide earthern pot1 put the sweetbreads on top1 and season with salt and pepper4 ,add six small white onions1 six heads of fresh mushrooms1 and two green peppers cut in one inch squares4 ,simmer until nice and brown1 then add one-half glass of white wine and a spoonful of meat extract4 ,cook in oven for fifteen minutes1 basting continually4 ,serve from the casserole in which it was cooked4 ,,july #bh ,,breakfast ,sliced peaches with cream ,plain shirred eggs ,rolls ,,luncheon ,cantaloupe ,poached eggs1 ,perigordine ,mixed grill1 special ,french fried potatoes ,chicory salad ,rice croquettes ,demi tasse ,,dinner ,clam cocktail ,consomme ,inauguration ,salted pecans ,mousse d'ecrevisses 7fish7 ,roast ribs of beef1 ,yorkshire pudding ,stewed corn ,green peas ,mashed potatoes ,watercress salad ,chocolate ice cream ,assorted cakes ,coffee ,poached eggs1 ,perigordine4 ,spread some pate de foie gras on four pieces of toast1 lay a poached egg on top of each1 and cover with sauce ,perigordine4 ,consomme ,inauguration4 ,equal parts of ,julienne1 small chicken dumplings1 and ,italian paste1 served in hot consomme4 ,mousse d'ecrevisses4 ,remove the shells from three lobsters and two dozen ecrevisses 7crayfish or crawfish7 and smash very fine in a mortar4 ,put a cup of water1 an ounce of butter1 and a little salt and ,cayenne pepper in a vessel and bring to a boil4 ,then stir in slowly two tablespoonfuls of flour1 and continue stirring until there are no lumps4 ,mix this with the ecrevisse and lobster meat and mashed shells4 ,when cold strain through a very fine sieve4 ,place in a bowl on ice and mix with an egg and a pint of thick cream2 stirring in carefully so it does not curdle4 ,test for seasoning1 and if necessary add a little ecrevisse coloring to give a rose shade4 ,fill small buttered moulds1 and boil in bain-marie for about fifteen minutes4 ,turn out on a platter1 and pour ecrevisse sauce over all4 ,the lobster is added for economy and strength of color4 ,double the amount of ecrevisses may be used instead4 ,ecrevisse sauce4 ,melt two tablespoonfuls of ecrevisse butter in a pint of sauce ,allemande1 or sauce au vin blanc4 ,add a few ecrevisse tails4 ,,july #bi ,,breakfast ,grapes ,griddle cakes1 maple syrup ,coffee ,,luncheon ,herring salad ,hot tomato broth ,eggs1 ,suzette ,cold tongue1 meat jelly ,beet salad ,peach cobbler ,anisette cakes ,coffee ,,dinner ,potage ,mc,donald ,radishes ,kingfish1 ,argentine ,small sirloin steak1 a la ,russe ,summer squash ,cauliflower1 ,hollandaise ,potato croquettes ,sliced tomatoes ,orange basket ,assorted cakes ,coffee ,herring salad4 ,soak two salted herrings in cold water for an hour1 then remove the skin and cut out the bones4 ,slice in thin slices1 and mix with one quart of potato salad4 ,hot tomato broth4 ,chop three pounds of shin or lean beef4 ,mix with the whites of six eggs and one dozen tomatoes chopped very fine4 ,stir well1 and add slowly one gallon of bouillon or stock4 ,bring slowly to a boil1 and simmer for an hour4 ,strain through cheese cloth1 season with salt and pepper4 ,serve either hot or cold4 ,eggs1 ,suzette4 ,bake four medium-sized potatoes1 cut off the tops1 and scoop out the insides4 ,mash half of the potato that has been removed1 add a little butter1 season with salt and pepper1 and put back in the bottom of each potato shell4 ,break an egg in each1 cover with well-seasoned cream sauce1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in medium-hot oven for ten minutes4 ,anisette cake4 ,one-half pound of sugar1 five eggs1 one-half pound of flour1 and one teaspoonful of anise seed4 ,beat the sugar with the eggs until light1 then add the flour and anise seeds4 ,put in a buttered bread pan and bake4 ,when done allow to become cool2 then cut in slices about one-half inch thick4 ,lay on a pan and bake until they become of a nice brown color4 ,potage ,mc,donald4 ,heat three ounces of butter in a casserole2 then add two and one-half spoonfuls of flour1 and one-half spoonful of curry powder4 ,heat through1 and then add one pint of bouillon1 stock or chicken broth1 and one pint of milk2 bring to a boil1 and add one parboiled calf's brains4 ,boil for thirty minutes1 and then strain through a fine sieve4 ,heat in another casserole one ounce of butter2 then add half of a chopped onion1 and fry until golden yellow4 ,then add the soup and boil for ten minutes4 ,then add the yolks of two eggs mixed with one cup of cream1 stir well1 and strain again4 ,season well with salt and pepper4 ,kingfish1 ,argentine4 ,put two kingfish on a buttered platter or pan1 season with salt and pepper1 add a glass of white wine1 put in oven and bake4 ,cover with ,creole sauce and serve4 ,small sirloin steak a la ,russe4 ,broiled sirloin steak garnished with small patty shells filled with fresh caviar4 ,serve horseradish sauce separate4 ,,july #cj ,,breakfast ,apricots ,ham and eggs ,rolls ,coffee ,,luncheon ,lobster salad ,poached eggs1 ,piedmontaise ,birds' nests ,demi tasse ,orangeade ,,dinner ,consomme ,vanderbilt ,salami4 ,pim olas ,striped bass1 meuniere ,leg of veal1 au jus ,spinach with egg ,laurette potatoes ,lettuce salad ,raspberry meringue ,demi tasse ,poached eggs1 ,piedmontaise4 ,make a risotto1 and place four poached eggs on top4 ,cover with cream sauce4 ,birds' nests 7puff paste74 ,bake small patties as elsewhere described4 ,wash with thin royal icing1 and sprinkle with plenty of shredded cocoanut4 ,set in oven to obtain a little color4 ,fill the center with jelly or marmalade1 and place three or four blanched almonds on top to represent the bird's eggs4 ,small egg-shaped candies may be used instead if desired4 ,lemonade4 ,one quart of water1 the juice of five lemons1 and one-half pound of powdered sugar4 ,dissolve the sugar in the water1 and then add the lemon juice4 ,strain1 and cool on ice4 ,orangeade4 ,one pint of water1 one pint of orange juice1 the juice of two lemons1 and one-half pound of sugar4 ,dissolve the sugar in the water1 add the orange and lemon juice1 strain1 and cool on ice4 ,consomme ,vanderbilt4 ,equal parts of boiled breast of chicken1 boiled smoked beef tongue1 ,french canned mushrooms and truffles cut in ,julienne style2 and one part of fresh or canned peas4 ,serve in hot1 well-seasoned consomme4 ,,july #ca ,,breakfast ,fresh strawberries with cream ,plain omelet ,rolls ,coffee ,,luncheon ,schlemmerbroedchen ,scrambled eggs1 ,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 turbot1 ,tempis ,roast chicken ,chateau potatoes ,asparagus1 ,hollandaise ,tomato salad ,biscuit glace1 au cafe ,demi tasse ,schlemmerbroedchen 7sandwich74 ,spread four slices of rye bread with butter1 cover with one-quarter pound of raw beef chopped very fine1 and seasoned with salt and pepper4 ,spread some fresh caviar on top of the beef4 ,serve on a folded napkin1 with two lemons cut in half4 ,red cabbage salad4 ,slice a head of red cabbage very thin1 put in a salad bowl1 season with salt1 pepper1 one spoonful of oil1 and three spoonfuls of vinegar4 ,this salad requires more vinegar than oil4 ,rice croquettes4 ,cook one-half pound of rice in three pints of milk1 to which has been added half of a vanilla bean4 ,this will make a stiff batter4 ,add one-quarter pound of sugar and the yolks of four eggs4 ,allow to cool4 ,shape the rice in croquettes1 dip in beaten eggs1 then in macaroon crumbs or powder1 and fry in swimming hot lard or butter4 ,serve with wine sauce4 ,compote with rice4 ,prepare some rice as for croquettes4 ,put a large spoonful in the center of a plate and garnish with stewed fruit4 ,any kind of stewed fruit may be used1 such as peaches1 apricots1 pears1 etc41 either singly or mixed4 ,champagne punch4 ,one quart of champagne1 one quart of white wine1 one bottle of soda water1 one spoonful of sugar1 and three apples cut in small dices4 ,cool1 and serve in champagne cup glasses4 ,potage ,mexicaine4 ,mix one quart of puree of tomato soup with one pint of well-seasoned consomme tapioca4 ,fillet of turbot1 ,tempis4 ,season four fillets of turbot with salt and pepper1 and roll in flour4 ,put three ounces of butter in a pan and heat4 ,then add the fish and fry for ten minutes on both sides4 ,place the fish on a platter2 add another ounce of butter to the pan1 and cook to the color of a chestnut1 and pour over the fish4 ,sprinkle with the juice of a large lemon1 and one spoonful of chopped salted almonds4 ,scrambled eggs1 ,pluche4 ,scrambled eggs with chopped herbs2 such as parsley1 chervil and chives4 ,,august #a ,,breakfast ,sliced peaches with cream ,waffles with maple syrup ,ceylon tea ,,luncheon ,eggs a la ,patti ,stewed tripe1 ,blanchard ,puff paste roses ,coffee ,,dinner ,consomme ,alexandria ,lyon sausage4 ,antipasto ,boiled brook trout1 mousseline ,potatoes1 nature ,roast saddle of mutton1 currant jelly1 mint sauce ,string beans in butter ,broiled tomatoes ,escarole and chicory salad ,souffle au fromage ,coffee ,eggs a la ,patti4 ,make a chicken hash in cream and put on a platter4 ,lay four poached eggs on top1 and one slice of truffle on top of each egg4 ,pour sauce ,madere around the hash4 ,puff paste roses4 ,roll out some puff paste about one-eighth inch thick1 and cut with a star cutter4 ,brush over with a little water1 and fold the points of the stars to the center4 ,bake1 and when nearly done dust with powdered sugar1 and return to oven to finish baking4 ,the cakes will puff up like a rose4 ,fill with jelly and serve4 ,consomme ,alexandria4 ,add one cupful of boiled white meat of chicken1 cut in small dices1 to three pints of consomme brunoise4 ,orange or lemon brandy1 for flavoring4 ,peel very thin the yellow outside from oranges or lemons4 ,the inner white skin is not good4 ,crush with a little granulated sugar4 ,put in a bottle and cover with strong brandy4 ,in the same manner can be prepared the kernels of cherries1 plums1 apricots or peaches4 ,pound the kernels slightly before putting them in the brandy4 ,glace fruit4 ,be very particular in selecting the fruit4 ,cherries should be large and not quite ripe1 and without blemishes2 and the stones must be removed4 ,apricots and peaches should be of medium size1 and almost green4 ,make as small a hole as possible when removing the stones4 ,pears should be peeled1 and the stems left on4 ,figs should be green4 ,strawberries should be very green1 but full grown2 wash and dry well1 and leave the stems on4 ,nectarines should be green1 and the stones removed4 ,any hard green plums may be used1 but leave their stones in4 ,cut pineapple in thick slices1 remove the core1 and any brown outside spots4 ,all fruit should be thoroughly washed and dried before being prepared4 ,it is well to make new syrup for each kind of fruit4 ,to make the syrup boil two pounds of granulated sugar and two gills of water for eight minutes4 ,put the fruit in the syrup piece by piece2 do not let it stop boiling2 and wait a few seconds between each piece1 so the syrup will boil up over the fruit4 ,then remove piece by piece in the same order as placed in the kettle4 ,use a silver spoon or an aluminum skimmer to handle the fruit1 and under no circumstances use a fork4 ,place the fruit on a thick piece of waxed paper1 and set in a cool place4 ,repeat the process the next day1 adding a pound of sugar and a gill of water to the syrup of the day before4 ,allow the fruit to boil hard for a minute1 and remove as before4 ,this must be continued for about eight days before the fruit will have absorbed enough sugar1 and not be mushy4 ,when the fruit is finished line a broad shallow stone jar with waxed paper1 lay the fruit in singly1 not allowing the pieces to touch1 put waxed paper between the layers1 and cover closely4 ,baked pears1 for canning4 ,wash as many ripe1 firm unspecked pears as will fill a baking pan4 ,fill the pan almost full of boiling water4 ,sweeten as though for immediate use4 ,set the pan in the oven1 baste frequently1 and turn the pears around so they will brown lightly and evenly4 ,add a few cloves and a small stick of cinnamon4 ,when the pears are very tender and almost candied1 pack in hot glass jars1 and pour the boiling syrup over them4 ,be sure to have enough thick syrup to cover the fruit4 ,seal while hot4 ,should the water evaporate too much while cooking1 add a little more from time to time4 ,,august #b ,,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 whitefish1 ,st4 ,menehould ,roast squab ,artichokes with melted butter ,broiled potatoes ,celery root1 field and beet salad ,pumpkin pie ,coffee ,white bean salad4 ,soak a pound of navy beans over night in cold water4 ,then boil them in three quarts of water2 to which has been added a little salt1 an onion1 a carrot1 and a bouquet garni4 ,when soft1 remove the onion and carrot1 and the bouquet garni1 drain off the water1 and set the beans to cool4 ,when cold put in a salad bowl1 add two shallots chopped very fine1 a little chopped parsley1 a little salt and some fresh-ground pepper1 one spoonful of vinegar and two of olive oil4 ,mix well4 ,lamb broth a la ,reine4 ,put a shoulder of lamb in a roasting pan1 season with salt and pepper1 a little fat or a small piece of butter1 and put in the oven to roast4 ,when done remove the lean meat from the bones and cut in small squares4 ,put the trimmings in a casserole with five pounds of lamb bones and three quarts of water4 ,bring to a boil1 skim well1 and then add one sliced onion1 one carrot1 a bay leaf1 six cloves1 a bouquet garni1 a stalk of leek and three leaves of celery1 a little salt and a few whole black pepper berries4 ,boil slowly for one hour1 without being covered1 so the broth will stay clear4 ,strain through fine cheese cloth1 add the lamb cut in small squares1 and one-half pound of boiled rice4 ,serve hot and well seasoned4 ,pumpkin pie4 ,make a custard with five eggs1 two ounces of sugar1 one pint of pumpkin pulp1 one pony of molasses1 three ounces of melted butter1 one pinch of grated nutmeg1 one pinch of cinnamon and one pinch of allspice4 ,mix to a custard1 and finish like a custard pie4 ,pumpkin pulp4 ,peel a pumpkin and wash out the seeds4 ,steam or boil until soft1 and strain through a fine sieve4 ,baked whitefish1 ,st4 ,menehould4 ,take four pounds of whitefish 7bass or other fish may be used71 put in a vessel with two quarts of water and a spoonful of salt1 and boil for five minutes4 ,then drain off the water1 remove the skin and bones1 and break the fish in two inch pieces4 ,make one quart of cream sauce4 ,in a buttered baking dish put one spoonful of cream sauce1 then one-third of the fish2 cover with cream sauce2 then another third of the fish2 cover with sauce2 and then the remainder of the fish1 and pour the remainder of the sauce on top4 ,the sauce should be highly seasoned4 ,sprinkle the top with grated ,swiss or ,parmesan cheese1 put small bits of butter on top1 and bake in oven for fifteen or twenty minutes4 ,sprinkle with the juice of two lemons1 and serve from the baking dish4 ,,august #c ,,breakfast ,loganberries with cream ,bacon and eggs ,rolls ,coffee ,,luncheon ,eggs ,mollet1 cream sauce ,broiled black bass1 maitre d'hotel ,sliced cucumbers1 ,french dressing ,browned hashed potatoes ,compote with rice ,demi tasse ,,dinner ,terrapin soup1 ,southern style ,pimentos1 vinaigrette ,scalloped clams ,larded tenderloin of beef1 moderne ,romaine salad ,biscuit glace1 peppermint ,assorted cakes ,coffee ,eggs ,mollet1 cream sauce4 ,eggs ,mollet are soft boiled 7about four minutes74 ,remove the shells1 being careful that the eggs do not break4 ,put in a deep dish and cover with cream sauce4 ,pimentos1 vinaigrette4 ,drain the juice from one can of pimentos1 lay them on a platter1 and cover with vinaigrette sauce4 ,serve very cold4 ,scalloped clams4 ,put six dozen ,little ,neck clams in a vessel with their juice1 and bring to a boil4 ,heat two ounces of butter in a casserole1 then add two spoonfuls of flour1 and heat through4 ,then add the juice of the clams and half a pint of milk1 and season with salt and pepper4 ,the sauce should then be a little thick4 ,bind with the yolks of two eggs mixed with one-half cup of cream4 ,mix the clams with three-fourths of the sauce and put in a baking dish4 ,pour the rest of the sauce over the top1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in hot oven until brown4 ,serve in same dish4 ,tenderloin of beef1 moderne4 ,roast the tenderloin of beef1 place on a platter1 and garnish with several small patties2 some of them filled with string beans1 and some filled with peas in butter4 ,also garnish with rissolee potatoes4 ,serve ,madeira sauce separate1 besides pouring a little over the tenderloin4 ,terrapin soup1 ,southern style4 ,scald two terrapin1 and remove the shell1 skin and intestines4 ,cut the terrapin in small pieces about one-quarter inch square4 ,heat four ounces of butter in a casserole1 then add the terrapin and fry over a quick fire4 ,sprinkle with three tablespoonfuls of flour1 add three pints of any kind of good broth and one pint of milk1 season with salt and pepper1 add a glass of good sherry wine1 and boil until well done4 ,bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine4 ,set on stove and let it come nearly to a boil1 but not quite4 ,,august #d ,,breakfast ,grapefruit ,oatmeal with cream ,rolls ,english breakfast tea ,,luncheon ,eggs ,vilna ,calf's liver saute1 ,spanish style ,boiled rice ,watermelon ,demi tasse ,,dinner ,consomme ,rothschild ,california ripe olives ,broiled striped bass1 maitre d'hotel ,sliced culemo salad ,roast chicken ,peas a la ,francaise ,mashed potatoes ,watercress ,apricot meringue ,coffee ,eggs ,vilna4 ,spread some fresh caviar on four pieces of toast1 lay a poached egg on top of each1 lay four fillets of anchovies crosswise over the eggs1 and garnish with two lemons cut in half1 and parsley in branches4 ,calf's liver1 ,spanish style4 ,cut six slices of calf's liver three-quarters of an inch thick1 season with salt and pepper1 roll in flour1 and fry in melted butter4 ,when nearly done place on a platter and keep hot4 ,pour one pint of very highly seasoned ,creole sauce over the liver1 and put in oven for two minutes4 ,sprinkle with chopped parsley1 and serve4 ,consomme ,rothschild4 ,equal parts of breast of boiled fowl1 beef tongue and truffles cut ,julienne style1 and added to very hot consomme4 ,add a little chervil before serving4 ,sliced culemo salad4 ,culemo is a sort of cucumber4 ,peel1 slice1 and pour ,french dressing over it4 ,,august #e ,,breakfast ,cantaloupe ,boiled eggs ,dry toast ,crescents ,chocolate with whipped cream ,,luncheon ,cold eggs with celery ,cold chicken1 with chow chow ,asparagus1 mayonnaise ,roquefort cheese with crackers ,coffee ,,dinner ,little ,neck clams ,potage ,lamballe ,radishes4 ,lyon sausage ,fillet of sole1 ,paylord ,sweetbreads1 ,egyptienne ,roast ribs of beef ,saratoga chip potatoes ,chiffonnade salad ,vanilla ice cream ,assorted cakes ,fruit ,coffee ,cold eggs with celery4 ,put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt1 a little fresh-ground black pepper1 the heart of a stalk of celery cut in very small dices1 a little chopped parsley1 one spoonful of vinegar1 and two tablespoonfuls of olive oil4 ,fillet of sole1 ,paylord4 ,chop very fine one-half of a can of ,french mushrooms1 put in a napkin and squeeze out the water4 ,then mix with half a cup of thick cream sauce4 ,season four fillets of sole with salt and pepper1 and spread all over with mushroom puree2 then roll in fresh bread crumbs1 and fry in swimming hot lard4 ,dress on a napkin on a platter1 and garnish with fried parsley and quartered lemons4 ,serve ,tartar sauce separate4 ,sweetbreads1 ,egyptienne4 ,put some braised sweetbreads on a platter and garnish with stuffed green peppers and croquettes of rice4 ,one of each to each person4 ,serve ,bordelaise sauce separate4 ,stuffed green peppers4 ,dip four green peppers in very hot lard for a second1 then remove the skin1 cut off the top1 and clean out the insides4 ,fill with a puree of fresh mushrooms1 sprinkle with bread crumbs1 put small bits of butter on top of each1 and bake in oven for ten minutes4 ,serve as a garnish2 or as a vegetable1 with sauce ,madere1 or tomato sauce4 ,,august #f ,,breakfast ,grapes ,hominy in cream ,rolls ,coffee ,,luncheon ,canape ,st4 ,francis ,eggs ,montebello ,cold roast beef ,cosmopolitan salad ,buttermilk ,,dinner ,consomme paysanne ,salted almonds ,salmon steak1 ,calcutta ,parisian potatoes1 ,hollandaise ,broiled squab on toast ,artichokes with melted butter ,stewed corn ,hearts of romaine1 ,roquefort dressing ,assorted ,french pastry ,coffee ,eggs ,montebello4 ,poach four eggs1 allow them to become cool1 roll in flour1 then in bread crumbs1 and fry in swimming hot lard or butter4 ,serve on a napkin1 and garnish with fried parsley4 ,serve sauce ,montebello separate4 ,sauce ,montebello4 ,equal parts of ,bearnaise and tomato sauce mixed4 ,cosmopolitan salad4 ,put in a salad bowl in bouquets such vegetables as peas1 string beans1 carrots1 cauliflower1 asparagus1 ,brussels sprouts1 etc4 ,there should be at least four different kinds4 ,in the center place a handful of shelled shrimps or lobster cut in slices1 or crab meat4 ,serve with ,french dressing1 well seasoned4 ,consomme paysanne4 ,cut two leaves of white cabbage in one inch squares1 and put in a casserole4 ,add one sliced carrot1 one sliced turnip1 one leek and two leaves of celery1 also sliced4 ,also add two ounces of butter1 cover1 and simmer in oven until soft4 ,be careful that it does not burn4 ,drain off the butter1 add one quart of consomme1 and boil for ten minutes4 ,add a little chopped chervil4 ,salmon steak1 ,calcutta4 ,put two slices of salmon1 about one and one-half inches thick1 in a flat buttered pan1 season with salt and pepper1 add one-half glass of white wine and one-half cup of fish stock1 cover with buttered paper1 and cook in oven for twenty minutes4 ,then put the fish on a platter and keep hot4 ,pour over the fish a sauce made as follows3 ,heat two ounces of butter in a casserole1 add one spoonful of flour and one of curry powder1 and heat through4 ,then add the broth the fish was cooked in1 and one pint of fish stock1 and boil for ten minutes4 ,bind with the yolks of two eggs and one-half cup of cream4 ,strain1 put back in the casserole1 and whip one ounce of fresh butter into it4 ,when the butter is melted it is ready to pour over the fish4 ,garnish the fish with fleurons4 ,parisian potatoes1 ,hollandaise4 ,cut a quart of potatoes with a round ,parisian spoon1 put in cold water1 add a little salt1 and boil very slowly4 ,when done1 drain off the water1 and put the potatoes in the oven to dry4 ,then put the potatoes in one ounce of melted butter mixed with a little chopped parsley1 roll carefully so they will not break1 and serve4 ,,august #g ,,breakfast ,sliced nectarines in cream ,scrambled eggs with smoked beef ,rolls ,coffee ,,luncheon ,omelet ,levy ,lamb kidneys en brochette1 bacon ,lyonnaise potatoes ,field salad ,camembert cheese with crackers ,demi tasse ,,dinner ,potage ,cameroni ,ripe olives ,sand dabs1 saute meuniere ,sweetbreads1 ,figaro ,roast sirloin of beef1 ,mounet ,sully ,broiled tomatoes ,escarole salad ,puff paste basket ,coffee ,omelet ,levy4 ,make a plain omelet with eight eggs1 and put on a quite-large china platter4 ,garnish with one bouquet of pimentos cut in small dices and heated in butter2 one bouquet of green peppers cut in the same manner and sauteed in butter2 one bouquet of asparagus tips1 and one of chicken hash in cream4 ,lamb kidneys en brochette with bacon4 ,remove the skin from two lamb kidneys1 split them open1 and put a skewer through them4 ,season with salt and pepper1 roll in oil1 and broil4 ,when done place on a piece of dry toast1 lay two strips of bacon on top4 ,and put a spoonful of maitre d'hotel butter on top of all4 ,potage ,cameroni4 ,make one quart of consomme brunoise1 add six chickens' livers cut in small squares and sauteed in butter2 and one-half cup of boiled macaroni cut in half inch pieces4 ,serve grated cheese separate4 ,sweetbreads1 ,figaro4 ,braised sweetbreads served with their own gravy1 and garnished with one timbale of spinach for each person4 ,serve sauce ,figaro separate4 ,sauce ,figaro4 ,reduce one pint of tomato sauce one half by boiling slowly4 ,allow to become cold1 add one pint of mayonnaise sauce1 mix well1 and season with salt and ,cayenne pepper4 ,roast sirloin of beef1 ,mounet ,sully4 ,roast a sirloin of beef1 place on a platter1 and garnish with fresh artichoke bottoms filled with peas au beurre1 and potatoes ,julienne4 ,serve ,bearnaise sauce separate4 ,puff paste basket4 ,roll out some puff paste about one-quarter inch thick4 ,cut out the paste with an oval cutter4 ,wash the tops1 and then make a shallow incision in the tops with another oval cutter about one-half inch smaller4 ,bake4 ,remove the soft inside paste1 and fill with sweetened whipped cream4 ,make a handle out of some candied angelica1 and stick it on the whipped cream1 making it look like a basket4 ,,august #h ,,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 beef1 with meat jelly ,potato and beet salad ,schloss cheese with crackers ,coffee ,,dinner ,consomme ,monaco ,celery ,broiled striped bass1 maitre d'hotel ,virginia ham glace1 champagne sauce ,timbale of spinach ,mashed potatoes ,watercress salad ,strawberry ice cream ,assorted cakes ,coffee ,kippered ,alaska cod in cream4 ,kippered ,alaska black cod is a delicate smoked fish4 ,remove the skin1 place in a sauce pan and cover with thick cream4 ,bring slowly to a boil1 and let stand for about ten minutes at boiling point4 ,another method of cooking is to put the fish in a saute pan1 cover with water1 and bring to a boil4 ,then drain off the water1 add some cream sauce and a small piece of butter1 season with salt and pepper1 and boil for five minutes4 ,consomme ,monaco4 ,cut one breast of a boiled chicken or fowl and two truffles in small dices4 ,add to one quart of hot well-seasoned consomme4 ,virginia ham1 glace4 ,soak a ,virginia ham in cold water over night4 ,then put the ham in a large kettle and cover with cold water1 bring to a boil1 and then set at side of stove and allow to simmer for three hours4 ,the ham is done when the skin is easy to loosen4 ,then remove the skin1 and put the ham in another pot with one quart of sherry wine1 and set in oven to bake4 ,baste continually4 ,after twenty minutes dust the top with powdered sugar1 and bake until brown4 ,champagne sauce1 ,i4 ,put two ounces of sugar in a casserole and cook to a brown caramel color1 but be careful not to burn4 ,then add one glass of vinegar and boil until nearly dry4 ,then add one pint of sauce ,madere and boil for ten minutes4 ,strain1 and season well4 ,,ii4 ,put one quart of champagne in a casserole and reduce until nearly dry1 then add one pint of sauce ,madere1 season with salt and ,cayenne pepper1 boil for ten minutes1 and strain4 ,timbale of spinach4 ,pass one pint of freshly-chopped spinach through a fine sieve1 season with salt and pepper1 add one spoonful of cream sauce and a raw egg1 mix well1 and put in small buttered timbale moulds4 ,cook for twenty minutes in bain-marie4 ,serve as a garnish1 or as a vegetable with cream1 tomato1 or ,madeira sauce4 ,,august #i ,,breakfast ,fresh strawberries with cream ,flannel cakes1 maple syrup ,coffee ,,luncheon ,cantaloupe ,poached eggs1 d',orleans ,mutton chops1 ,argenteuil ,lettuce salad ,puff paste sandwich ,coffee ,,dinner ,rice soup1 ,palermo ,radishes ,frogs' legs1 saute a sec ,tenderloin of beef1 ,gambetta ,romaine salad ,biscuit glace1 mapleine ,assorted cakes ,demi tasse ,poached eggs1 d',orleans4 ,make four round pieces of dry toast1 lay a thin slice of smoked beef tongue on each1 and a poached egg on top of the tongue4 ,cover with ,bearnaise sauce4 ,mutton chops1 ,argenteuil4 ,broil some mutton chops and put on a platter4 ,garnish with asparagus tips4 ,pour a little ,hollandaise sauce over the tips2 and a little brown gravy or sauce ,madere over the chops4 ,puff paste sandwich 7pastry74 ,roll out some puff paste into a thin sheet1 and spread with a thick layer of jam4 ,wash the edges of the sheet1 and place another thin sheet of the same paste on top4 ,press together at the edges4 ,wash the top1 and bake4 ,when nearly done dust the top with powdered sugar1 and bake in the oven until the sugar is melted4 ,serve cold4 ,rice soup1 ,palermo4 ,heat two ounces of butter in a casserole1 add two ounces of rice and one ounce of flour1 and heat through4 ,then add three pints of chicken broth1 and boil slowly4 ,keep stirring carefully so it will not burn on the bottom1 but do not break the rice4 ,when the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream4 ,keep stirring the soup until it nearly comes to a boil2 taste to determine as to seasoning2 add a tiny bit of grated nutmeg1 a little ,cayenne pepper1 and the juice of two lemons1 freshly squeezed4 ,tenderloin of beef1 ,gambetta4 ,put a roast tenderloin of beef on a platter1 garnish on one side with onions glaces1 and on the other side with fresh mushrooms saute in butter4 ,serve sauce ,madere on top of the beef1 and also separate in a bowl4 ,,august #aj ,,breakfast ,sliced peaches with cream ,scrambled eggs with bacon ,rolls ,chocolate with whipped cream ,,luncheon ,cold fonds d'artichauts1 ,du ,barry ,cold ,virginia ham and tenderloin of beef ,chilian salad ,lemon cake ,demi tasse ,,dinner ,consomme ,oriental ,ripe ,california olives ,fillet of halibut1 ,cubaine ,roast chicken ,asparagus1 ,hollandaise ,new peas in butter ,duchesse potatoes ,chiffonnade salad ,fancy ice cream ,assorted cakes ,coffee ,cold fonds d'artichauts1 ,du ,barry4 ,boil four fresh artichoke bottoms in salt water1 to which has been added the juice of a lemon4 ,also boil a head of cauliflower4 ,when both are cold fill the bottoms with some of the cauliflower1 and cover with a well-seasoned thick mayonnaise sauce4 ,place each artichoke on a leaf of lettuce1 and serve4 ,chilian salad4 ,place in a salad bowl equal parts of apple1 celery and pimentos1 all cut ,julienne style4 ,serve with mayonnaise sauce4 ,lemon cake4 ,bake a sponge cake1 as described elsewhere4 ,cut in three layers1 and fill between with lemon butter filling4 ,glace the top with thin white icing flavored with lemon juice4 ,serve when the icing is dry4 ,orange cake4 ,same as lemon cake1 but fill the cake with orange butter filling1 and glace the top with pink icing flavored with orange4 ,serve with a slice of orange on top of each portion of cake4 ,lemon butter filling4 ,one-half pound of sugar1 four ounces of sweet butter1 two lemons1 the yolks of two eggs1 and two whole eggs4 ,grate the lemon rinds into the sugar1 squeeze in the juice of the lemons1 add the eggs1 yolks and butter1 mix well1 and stir over a slow fire until it thickens4 ,do not let it boil4 ,use cold4 ,orange butter filling4 ,prepare in the same manner as lemon butter filling1 but use oranges4 ,consomme ,oriental4 ,cut carrots and turnips in the shape of half moons4 ,boil in salted water until soft1 and serve in hot consomme with an equal quantity of plain boiled rice4 ,fillet of halibut1 ,cubaine4 ,cut four fillets of halibut1 season with salt and pepper1 and roll in flour4 ,heat two ounces of butter in a frying pan1 then add the fish and saute on both sides until done4 ,put the fish on a platter and pour ,creole sauce over it4 ,serve boiled rice separate4 ,,august #aa ,,breakfast ,grapenuts with cream ,boiled eggs ,dry toast ,ceylon tea ,,luncheon ,shrimp patties in cream ,calf's liver saute1 ,lyonnaise ,german fried potatoes ,field salad ,camembert cheese with crackers ,coffee ,,dinner ,potage ,parmentier ,pim olas ,planked striped bass ,venison chops1 port wine sauce ,hashed brown sweet potatoes ,artichokes au gratin ,endive salad ,strawberry meringue ,coffee ,shrimp patties in cream4 ,make four patty shells and keep them hot4 ,wash one pound of picked shrimps in warm water4 ,make a pint of cream sauce1 add the shrimps1 season with salt and ,cayenne pepper1 and fill the patties4 ,serve on napkins1 with parsley in branches1 and a lemon cut in four4 ,calf's liver saute1 ,lyonnaise4 ,cut four slices of calf's liver about one inch thick4 ,season with salt and pepper1 and roll in flour4 ,put two ounces of butter in a frying pan1 and heat1 add the liver and fry on both sides4 ,when nearly done remove from the pan and place on a platter4 ,slice two onions very thin1 put in the pan and fry until yellow4 ,then add one spoonful of flour1 heat through1 add a cupful of stock1 bouillon1 or hot water1 season with salt and pepper1 and add some chopped parsley and the juice of a lemon4 ,boil for a few minutes1 and pour over the liver4 ,potage ,parmentier4 ,cut four stalks of leek and one onion in thin slices4 ,put in a casserole with three ounces of butter1 cover1 and simmer until done4 ,then add two pounds of raw white potatoes cut in half inch squares1 two quarts of bouillon or stock1 and one quart of water1 a handful of salt1 and a bouquet garni4 ,boil slowly until the potatoes are done1 remove the bouquet1 taste to see if salt is needed1 and add a little pepper and chopped parsley4 ,venison steak1 port wine sauce4 ,cut four venison chops about one and one-quarter inches thick1 and season with salt and pepper4 ,put a spoonful of melted butter in a saute pan1 heat1 then add the chops and saute until done4 ,place on a platter and pour port wine sauce over them4 ,port wine sauce4 ,make any kind of brown gravy after cooking venison chops1 saddle1 or any roast4 ,melt two spoonfuls of currant jelly in a casserole1 in a wine glassful of port wine1 and reduce one-half4 ,then add one cup of brown gravy1 dish gravy1 or sauce ,madere1 season with salt and pepper1 and boil for five minutes4 ,serve with game or mutton4 ,,august #ab ,,breakfast ,fresh raspberries with cream ,omelet with fine herbes ,crescents ,breakfast rolls ,cocoa ,,luncheon ,cantaloupe ,eggs1 ,mollet1 ,bordelaise ,broiled lamb chops ,string beans with parsley ,browned mashed potatoes ,dandelion salad ,german apple cake ,coffee ,,dinner ,consomme fermiere ,radishes4 ,salted almonds ,broiled lobster1 maitre d'hotel ,sweetbreads braise1 ,st4 ,albans ,roast squab1 au jus ,summer squash1 au beurre ,parisian potatoes ,escarole salad ,vanilla ice cream ,orange cake ,coffee ,eggs ,mollet1 ,bordelaise4 ,put four ,eggs ,mollet 7see ,eggs7 in a deep dish1 and cover with sauce ,bordelaise4 ,consomme fermiere4 ,put two ounces of butter in a casserole2 add equal parts of carrots1 turnips1 and cabbage cut in thin round slices the size of a silver quarter4 ,simmer until done1 then drain off the butter1 add one and one-half quarts of consomme1 and boil for fifteen minutes4 ,serve with chopped parsley on top1 and with bread crusts fried in butter separate4 ,sweetbreads braise1 ,st4 ,albans4 ,place some braised sweetbreads on a platter1 and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person4 ,make a gravy as described elsewhere for sweetbreads braise1 to which should be added one spoonful of tomato sauce4 ,grape jelly4 ,to every eight pounds of fruit add one cup of water1 bring to a boil1 crush1 and strain through a jelly bag4 ,measure the juice1 and then measure and set aside an equal quantity of granulated cane sugar4 ,then boil the juice for half an hour4 ,melt the sugar1 add to the juice and boil for ten minutes4 ,gooseberry jam4 ,to each eight pounds of half-ripe gooseberries add one teacupful of water4 ,boil until soft1 add eight pounds of heated sugar1 and continue boiling until clear4 ,spiced vinegar1 for pickles4 ,one gallon of cider vinegar1 one pound of brown sugar1 two tablespoonfuls each of mustard seed1 celery seed and salt2 one tablespoonful each of turmeric powder1 black pepper1 and mace2 two nutmegs grated2 three onions2 and one handful of grated horseradish4 ,spiced cherries4 ,nine pounds of fruit1 four pounds of sugar1 one pint of malt or cider vinegar1 one-half ounce of cinnamon bark1 and one-half ounce of whole cloves4 ,make a syrup of the ingredients1 and boil for a few minutes before adding the fruit4 ,cook the fruit in the syrup until the skins break2 then take out1 and boil the syrup down until thick4 ,pour over the fruit while hot4 ,spiced sweet apples4 ,take equal parts of sugar and vinegar1 add a dozen cloves and a stick of cinnamon bark1 bring to a boil1 add sweet apples1 and cook until the apples are tender4 ,spiced tomatoes4 ,take red and yellow pear-shaped tomatoes1 prick with a needle to prevent bursting1 sprinkle with salt1 and let stand over night4 ,pack neatly in glass jars1 and cover with a vinegar made as follows3 ,one pint of cider or malt vinegar2 one tablespoonful of sugar2 and one teaspoonful each of cloves1 allspice1 and black pepper4 ,the spices should be ground4 ,bring to the boiling point1 and pour over the tomatoes4 ,seal when cold4 ,,august #ac ,,breakfast ,sliced fresh pineapple ,oatmeal with cream ,dry toast ,oolong tea ,,luncheon ,lobster canape ,scrambled eggs1 ,mauresque ,cold smoked beef tongue ,romaine salad ,american cheese with crackers ,assorted cakes ,demi tasse ,,dinner ,potage ,nassau ,ripe ,california olives ,pompano saute1 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 canape4 ,cut the tail of a lobster in thin slices and lay on four pieces of toast4 ,cover with thick well-seasoned mayonnaise1 and garnish the edges with chopped hard-boiled eggs and chopped parsley4 ,serve on a folded napkin1 and garnish with parsley in branches and two lemons cut in half4 ,scrambled eggs1 ,mauresque4 ,cut some ,lyon sausage and boiled ham in small dices1 put in a casserole with a piece of butter1 and heat4 ,then add the beaten eggs1 cream1 and a little salt and pepper4 ,scramble in the usual manner1 and serve in a deep china dish4 ,potage ,nassau4 ,peel eight white onions1 and put in a casserole with one quart of water and a little salt4 ,boil for twenty minutes1 and then drain off the water4 ,heat three ounces of butter in another casserole2 then add three spoonfuls of flour1 heat through2 then add one pint of milk and one quart of bouillon and the onions1 and boil for forty minutes4 ,strain through a fine sieve1 put back in casserole1 season with salt and ,cayenne pepper1 and stir-in three ounces of sweet butter4 ,when the butter is melted1 serve hot1 with small crusts of bread cut in small squares1 and fried in butter4 ,,august #ad ,,breakfast ,fresh strawberries with cream ,broiled salted mackerel ,baked potatoes ,rolls ,coffee ,,luncheon ,cold consomme in cups ,cold salmon1 mayonnaise ,culemo salad ,french pastry ,demi tasse ,,dinner ,pea soup with vermicelli ,crisp celery ,codfish steak1 a l',anglaise ,fillet of beef1 ,dumas ,chicory salad ,fancy ice cream ,assorted cakes ,coffee ,pea soup with vermicelli4 ,one quart of puree of pea soup mixed with one pint of consomme vermicelli4 ,codfish steak a l',anglaise4 ,heat two ounces of butter in a saute pan2 add two slices of fresh codfish cut about one and one-half inches thick1 and one sliced onion4 ,season with salt and pepper1 and simmer until the fish is done4 ,then remove the fish to a platter2 sprinkle a spoonful of flour in the pan1 heat through1 add one-half glass of white wine1 and boil for a few minutes4 ,then add one cup of hot milk and one-half cup of fish broth1 and boil for ten minutes4 ,season with salt and pepper1 add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon1 and pour over the fish4 ,serve hot4 ,fillet of beef1 ,dumas4 ,use a roast tenderloin of beef2 or broiled fillet of beef steaks4 ,place on a platter1 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 dices4 ,garnish one side of the beef with potatoes ,parisian1 and the other side with artichokes cut in quarters and boiled in salted water4 ,,august #ae ,,breakfast ,fresh grapes ,boiled eggs ,buttered toast ,coffee ,,luncheon ,casawba melon ,fried fillet of sole1 sauce ,tartar ,cold tenderloin of beef ,salade ,chateau de ,madrid ,camembert cheese with crackers ,coffee ,,dinner ,potage ,dieppoise ,queen olives4 ,radishes ,broiled fresh mackerel1 anchovy butter ,potatoes ,hollandaise ,sweetbreads1 ,lieb1 with peas ,roast imperial squab ,asparagus with melted butter ,endive and beet salad ,corn starch blanc mange ,alsatian wafers ,coffee ,salade ,chateau de ,madrid4 ,peel a half dozen fresh mushrooms1 and cut them1 raw1 in ,julienne style4 ,place them in a salad bowl with equal parts of green peppers and pimentos1 also cut ,julienne4 ,in the center put an equal part of plain boiled rice2 and a dressing made with one spoonful of vinegar1 the juice of a lemon1 two spoonfuls of olive oil1 a pinch of ,cayenne pepper1 a little paprika1 salt and pepper1 and some chopped parsley and chervil4 ,potage ,dieppoise4 ,put in a casserole four leaves of white cabbage1 and two stalks of leeks and one of celery cut in thin slices4 ,add three ounces of butter1 cover1 and simmer until done4 ,then add one pound of raw potatoes cut in thin slices the size of a silver quarter1 and three pints of bouillon4 ,season with salt and pepper1 and boil until done4 ,broiled fresh mackerel1 anchovy butter4 ,broil the mackerel and place on a platter4 ,pour over it an anchovy butter made as described elsewhere4 ,garnish with parsley in branches and quartered lemons4 ,sweetbreads1 ,lieb4 ,soak four sweetbreads in cold water for an hour4 ,then put on fire in three pints of cold water and a spoonful of salt4 ,bring to a boil1 and then cool off in cold water4 ,then trim the sweetbreads1 season with salt and pepper1 roll in oil1 and broil4 ,the sweetbreads must be whole2 not split4 ,when done place on a slice of ,virginia ham and cover with sauce ,colbert1 and garnish with fleurons4 ,the preceding is for one person only4 ,endives with beets4 ,cut endives salad lengthwise1 place on a large china platter1 season with salt and pepper1 sprinkle with chopped beets and parsley1 and a mixture of one-third of vinegar to two-thirds of olive oil4 ,,august #af ,,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 turbot1 nonpareil ,roast chicken ,puree of chicory ,summer squash in butter ,rissolees potatoes ,lemon water ice ,macaroons ,coffee ,eggs1 ,buckingham4 ,put in a buttered shirred egg dish a slice of toast1 lay a slice of ham on top1 and a soft poached egg on top of the ham4 ,cover with cream sauce1 sprinkle with grated cheese1 and bake in a hot oven until brown on top4 ,vanilla ,darioles4 ,mix one ounce of flour with three ounces of sugar1 two eggs and five yolks of eggs4 ,then add one pint of milk and some vanilla flavoring1 and strain4 ,line about one dozen dariole or small timbale moulds with very thin tartelette dough4 ,put a piece of butter the size of a marble in the bottom of each1 and fill with the above preparation4 ,bake in a medium-hot oven1 and when done unmould2 and serve either hot or cold1 with vanilla sauce4 ,orange ,darioles4 ,same as vanilla darioles1 but flavor with the rind and juice of an orange4 ,serve with orange sauce4 ,lemon ,darioles4 ,prepare in the same manner as orange darioles1 but use a lemon to flavor same4 ,serve with lemon sauce4 ,potage ,italienne4 ,soak half a pound of dry mushrooms in cold water for a few hours4 ,then put in a casserole with one quart of consomme1 one pint of puree of tomatoes1 and one-half pound of boiled spaghetti cut in pieces two inches long4 ,boil for ten minutes4 ,crush two pieces of garlic and fry in a spoonful of oil for a second1 add to the soup1 season with salt and pepper1 and sprinkle with a little chopped parsley4 ,serve grated cheese separate4 ,boiled turbot1 nonpareil4 ,put the whole turbot in a fish kettle1 cover with cold water1 add a glass of white wine1 a handful of salt1 one sliced carrot1 onion and lemon1 and a bouquet garni4 ,boil slowly for about ten minutes1 then allow to stand for about thirty minutes in the hot water4 ,then put the fish on a folded napkin on a platter1 and garnish with parsley in branches and quartered lemons4 ,serve sauce non pareil separate4 ,sauce nonpareil4 ,put in a casserole the yolks of five eggs and the juice of a lemon4 ,set the casserole in a bain-marie1 and stir well4 ,then add1 little by little1 three-quarters of a pound of butter1 and one-quarter of a pound of crayfish butter1 or lobster butter4 ,then strain through a fine cheese cloth1 season with salt and pepper1 or ,cayenne1 add one dozen ecrevisse tails cut in two2 or the tail of a lobster cut in small squares4 ,puree of chicory4 ,see ,march #adth1 ,puree of salad4 ,,august #ag ,,breakfast ,stewed prunes ,ham and eggs ,rolls ,coffee ,,luncheon ,cantaloupe ,poached eggs1 ,balti ,ham croquettes1 cream sauce ,peas a la ,francaise ,schloss cheese with crackers ,coffee ,,dinner ,consomme ,montesquieu ,mortadella ,pompano1 saute meuniere ,leg of mutton1 ,mexicaine ,string beans ,potatoes saute ,hearts of lettuce ,thousand ,island dressing ,french pastry ,demi tasse ,poached eggs1 ,balti4 ,spread some fresh caviar on four pieces of toast1 lay a poached egg on top of each1 and cover with sauce ,madere4 ,ham croquettes4 ,cut about one pound of ham trimmings in very small squares4 ,cut a can of ,french mushrooms in small dices1 and squeeze the water out of them4 ,heat an ounce of butter in a casserole1 add a dozen shallots chopped fine1 and simmer for five minutes4 ,then add a spoonful of flour and heat through2 then add a cupful of bouillon or stock1 and boil for a minute2 then add the mushrooms and the ham1 and cook for ten minutes4 ,bind with the yolks of two eggs1 season with a little ,cayenne pepper1 and add some chopped parsley4 ,then take off the fire and work in two ounces of good butter4 ,when the butter is dissolved put on a pan or platter1 and allow to become cold4 ,form the croquettes in any shape desired1 roll in flour1 then in beaten eggs1 and then in bread crumbs1 and fry in hot swimming lard4 ,serve with cream or tomato sauce1 or sauce ,madere4 ,the butter is added to prevent the croquettes from being hard1 when cooked4 ,virginia ham croquettes4 ,make from ,virginia ham2 otherwise same as above4 ,consomme ,montesquieu4 ,equal parts of boiled ham1 breast of chicken1 and ,french mushrooms1 cut ,julienne style4 ,also an equal part of the small flowers of boiled cauliflower4 ,serve all in hot1 well-seasoned consomme4 ,leg of mutton1 ,mexicaine4 ,put a leg of mutton in a roasting pan with a sliced onion and carrot1 four leaves of celery1 and one ,chili pepper4 ,season the leg with salt and pepper1 and rub with a little garlic2 place a small piece of butter on top1 and set in oven to roast4 ,when done remove the leg to a platter1 drain the grease from the pan1 add one spoonful of meat extract1 a cup of bouillon or stock1 and a little salt1 and boil for a few minutes4 ,pour a little of the gravy over the mutton and serve the rest in a bowl4 ,garnish the leg with one stuffed pimento a la ,creole for each person4 ,stuffed pimentos1 ,creole4 ,make a rice ,creole4 ,fill pimentos with this rice1 place on a buttered pan1 put small pieces of butter on top of each1 and bake in a medium-hot oven4 ,serve as a garnish1 or as a vegetable with tomato sauce4 ,,august #ah ,,breakfast ,orange juice ,broiled ,spanish mackerel ,baked potatoes ,rolls ,english breakfast tea ,,luncheon ,eggs ,mollet1 ,florentine ,cold leg of mutton ,lima bean salad ,swiss cheese with crackers ,assorted fruit ,coffee ,,dinner ,chicken soup1 ,fougarmont ,california ripe olives ,brook trout1 ,volper ,louis potatoes ,roast beef1 ,jules-,albert ,stewed tomatoes ,fried egg plant ,endives salad1 ,french dressing ,vanilla ice cream ,assorted cakes ,coffee ,eggs ,mollet1 ,florentine4 ,put some puree of spinach in a vegetable dish1 place four eggs ,mollet on top4 ,chicken soup1 ,florentine4 ,cut a spring chicken1 bones and all1 in pieces one inch square4 ,heat three ounces of butter in a casserole1 add the chicken1 and cook until golden yellow2 add two spoonfuls of flour and heat through2 add three pints of chicken broth1 a bouquet garni1 and one-half cup of raw rice4 ,boil for one hour1 then remove the bouquet garni1 add one pint of boiling milk1 and season with salt and pepper and a little chopped parsley4 ,brook trout1 ,volper4 ,put in a casserole two quarts of cider1 one sliced onion1 one carrot1 one piece of celery1 one piece of leek1 a little parsley1 one bay leaf1 one clove1 and one spoonful of salt4 ,bring to a boil1 and then add eight brook trout4 ,set the vessel on the side of the range1 and let stand at boiling point for ten minutes2 then remove the trout to a platter4 ,serve with the following sauce3 ,heat two ounces of butter in a casserole1 add two spoonfuls of flour and one and one-half pints of the cider in which the fish was cooked4 ,boil for twenty minutes4 ,then add two more ounces of fresh butter1 season well with salt and pepper1 and strain over the fish4 ,garnish with bread cut in heart shapes1 and fried in butter4 ,sprinkle with chopped parsley4 ,louis potatoes4 ,cut some potatoes with a small round ,parisian spoon1 parboil in water1 and finish cooking in just enough cream to cover the potatoes4 ,season with a little salt1 and serve in a deep dish with the cream4 ,roast beef1 ,jules-,albert4 ,season a five pound piece of sirloin of beef with salt and pepper1 and rub with garlic4 ,put in an earthern pot and pour a glassful of olive oil over it4 ,let it stand in the ice box for two days4 ,then put on fire and roast for about forty minutes1 basting often4 ,then remove the beef to a platter1 and add to the roasting pan one spoonful of flour2 heat2 add one cup of bouillon and one-half glass of white wine1 season with salt and pepper1 boil for ten minutes1 and strain4 ,pour a little over the beef1 and serve the rest in a sauce boat4 ,,august #ai ,,breakfast ,fresh raspberries with cream ,omelet with chives ,rolls ,coffee ,,luncheon ,grapefruit1 cardinal ,fried eggs1 ,infante ,imported ,frankfort sausages ,potato salad ,limburger cheese with pumpernickel ,rye bread ,coffee ,,dinner ,consomme with celery and rice ,antipasto ,fillet of sole1 au vin blanc ,roast chicken ,asparagus1 ,hollandaise ,potato croquettes ,romaine salad ,lemon darioles ,coffee ,fried eggs1 ,infante4 ,cook some chickens' livers saute in butter1 and add a little sauce ,madere4 ,pour the livers around some fried eggs4 ,imported ,frankfurter sausages4 ,these sausages can be obtained in cans4 ,remove from can immediately upon opening1 otherwise they will turn bad4 ,put the sausages in water almost at the boiling point1 and keep them at that temperature for twelve minutes1 but do not let them boil4 ,serve on a platter1 garnished with parsley in branches4 ,consomme with celery and rice4 ,cut a stalk of celery in small squares1 wash well1 and boil in salted water until soft4 ,boil about one-quarter of a pound of rice in salted water until soft4 ,serve both in three pints of hot well-seasoned consomme4 ,omelet with chives4 ,beat eight eggs1 season with salt and pepper1 add one spoonful of chives sliced very fine1 and cook the omelet in the usual manner4 ,,august #bj ,,breakfast ,blackberries with cream ,plain pancakes ,breakfast sausages ,rolls ,coffee ,,luncheon ,cantaloupe ,eggs1 ,meyerbeer ,cold ham and tongue1 meat jelly ,chiffonnade salad ,german prune cake ,demi tasse ,,dinner ,potage brunoise1 with rice ,carciofini ,boiled codfish1 ,flamande ,potatoes1 natural ,sweetbreads1 sans gene ,roast turkey1 cranberry sauce ,broiled sweet potatoes ,stewed corn ,sliced tomatoes1 vinaigrette ,corn starch blanc mange with sabayon ,coffee ,eggs ,meyerbeer4 ,shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one4 ,pour a little sauce ,madere over the white of the eggs4 ,potage brunoise1 with rice4 ,to three pints of consomme brunoise add one-quarter of a pound of boiled rice4 ,boiled codfish1 ,flamande4 ,put three slices of fresh codfish1 cut about one and one-half inches thick1 in a kettle with water4 ,season with salt1 add one-half glass of vinegar1 bring to a boil1 and let stand at the boiling point for half an hour4 ,then place on a folded napkin1 with parsley in branches1 and two lemons cut in two4 ,serve sauce ,flamande separate4 ,sauce ,flamande4 ,heat two ounces of butter in a casserole1 add two spoonfuls of flour1 one spoonful of vinegar1 one quart of the fish broth in which the codfish was cooked1 one spoonful of ,french mustard1 a little salt and pepper1 one bay leaf1 one clove1 and a little grated nutmeg4 ,boil for twenty minutes1 strain through a fine cheese cloth1 and put back in casserole4 ,then add1 little by little1 three ounces of good butter4 ,when the butter is melted add the juice of a lemon and some fresh-chopped parsley4 ,sweetbreads1 sans gene4 ,put some braised sweetbreads on a platter1 and garnish with one stuffed head of fresh mushroom to each person4 ,cover with sauce ,colbert4 ,,august #ba ,,breakfast ,baked pears with cream ,broiled salted mackerel ,boiled potatoes ,rolls ,coffee ,,luncheon ,canape thon marine ,cold eggs1 ,riche ,broiled lamb chops ,french fried potatoes ,cold artichokes1 vinaigrette ,cottage cheese with crackers ,coffee ,,dinner ,puree of lentils with tapioca ,california ripe olives ,broiled pompano1 fleurette ,duchesse potatoes ,boiled fowl1 celery sauce ,spinach1 ,english style ,orange darioles ,demi tasse ,canape thon marine4 ,butter four pieces of toast1 lay thin slices of thon marine on top1 spread a little mayonnaise over all with a knife1 garnish the edges with chopped boiled eggs and chopped parsley4 ,serve on a napkin with parsley in branches1 and quartered lemons4 ,cold eggs1 ,riche4 ,make four eggs ,mollet4 ,when the eggs have become cold cut with the point of a knife1 and let the yolks run out4 ,then fill with a few chopped anchovies1 place on a china platter1 and cover with sauce ,figaro4 ,puree of lentils with tapioca4 ,mix one quart of puree of lentils with one pint of consomme tapioca4 ,boiled fowl4 ,put a soup hen on the fire in two quarts of water1 add a little salt1 bring to a boil1 and skim4 ,then add one carrot1 one onion1 one leek1 one piece of celery and a bouquet garni4 ,cook until the fowl is soft4 ,serve with cream1 celery1 oyster1 or other sauce2 as you may desire4 ,celery sauce4 ,warm three ounces of butter in a casserole2 add two stalks of celery1 cut in small squares1 well-washed and dried2 and one and one-half spoonful of flour4 ,heat through1 and then add two pints of chicken broth and a little salt4 ,boil until the celery is soft2 then bind with the yolks of two eggs and a cup of cream4 ,,august #bb ,,breakfast ,sliced peaches with cream ,oatmeal ,rolls ,coffee ,,luncheon ,casawba melon ,eggs ,lenox ,tripe saute1 ,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 ,lenox4 ,boil hard one dozen eggs1 remove the shells and cut in four4 ,put the eggs in one-half cup of cream sauce1 and season with salt and pepper4 ,put in a deep buttered earthern dish1 pour a cupful of tomato sauce on top1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven until brown4 ,consomme ,colbert4 ,add to consomme printanier one poached egg for each person4 ,sprinkle with chopped chervil4 ,lobster en court bouillon4 ,heat in a saute pan one spoonful of olive oil and one ounce of butter4 ,add two leeks and one onion sliced fine4 ,fry till crisp and yellow1 add one glassful of white wine1 one bay leaf1 one clove1 one bouquet of tied parsley1 one pint of fish broth1 one clove of garlic1 some chopped parsley1 and two tomatoes cut in four4 ,then add two live lobsters cut in pieces one inch thick1 including the shell and claws4 ,season with salt and pepper and a pinch of ,cayenne1 and boil slowly for forty minutes4 ,when done remove the bay leaf1 clove and bouquet of parsley1 and serve with the broth and all4 ,whipped cream in cups4 ,whip some cream quite stiff1 and add a little powdered sugar and vanilla4 ,fill some cups2 decorate the tops with some of the same whipped cream1 but put on in fancy shape with the aid of a pastry bag4 ,serve with lady fingers4 ,,august #bc ,,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 chop1 tavern ,escarole and chicory salad ,roquefort cheese with crackers ,assorted fruit ,demi tasse ,,dinner ,puree of white bean soup1 ,allemande ,plain celery ,sand dabs1 meuniere ,sugar-cured ham glace1 champagne sauce ,spinach in cream ,potatoes au gratin ,wine jelly with whipped cream ,assorted cakes ,coffee ,omelette ,imperatrice4 ,slice a breast of boiled chicken1 and mix with half a cup of cream sauce4 ,season with salt and pepper4 ,make the omelet1 and before turning over on platter lay the chicken stew in the center4 ,pour thin cream sauce around the omelet4 ,puree of white bean soup1 ,allemande4 ,make a puree of white beans as described elsewhere4 ,add four ,frankfort sausages1 peeled and cut in thin slices4 ,sugar-cured ham glace4 ,put a ham in a kettle and cover with cold water4 ,bring to a boil1 and allow to simmer on side of range1 at boiling point1 for about three hours4 ,then pull the skin from the ham1 sprinkle heavily with powdered sugar1 place in a roasting pan1 put a pint of sherry wine in the bottom1 set in oven1 and roast until brown4 ,serve on a platter garnished with watercress4 ,serve champagne sauce separate4 ,wine jelly with whipped cream4 ,make some wine jelly as described elsewhere4 ,pour into moulds and set in ice box until firm4 ,unmould on a cold dish1 and decorate with sweetened whipped cream4 ,,august #bd ,,breakfast ,sliced bananas with cream ,browned corned beef hash ,rolls ,coffee ,,luncheon ,cantaloupe ,eggs1 ,opera ,spring lamb ,irish stew ,french pastry ,coffee ,,dinner ,consomme with ,italian paste ,lyon sausage ,stewed striped bass1 ,americaine ,hollandaise potatoes ,roast chicken ,succotash ,cauliflower1 ,polonaise ,hearts of lettuce salad ,corn starch blanc mange with berries ,macaroons ,demi tasse ,eggs1 ,opera4 ,garnish some shirred eggs on one side with asparagus tips in butter1 and on the other side with chickens' livers saute au ,madere4 ,consomme with ,italian paste4 ,boil some ,italian paste in salted water for eight minutes4 ,then drain off water1 and cool the paste in cold water4 ,serve in hot consomme1 with grated cheese separate4 ,stewed striped bass1 ,americaine4 ,cut four pounds of striped bass in pieces two inches thick4 ,put them in a buttered saute pan with an onion chopped fine2 season with salt and pepper1 add a glassful of white wine1 and one quart of canned tomatoes just as they come from the can2 and a bouquet garni4 ,cover1 and simmer for half an hour4 ,then remove the fish to a platter1 take out the bouquet garni1 and reduce the broth one-half4 ,add1 little by little1 three ounces of sweet butter1 stir until the butter is melted1 add a little chopped parsley1 and pour over the fish4 ,corn starch blanc mange4 ,put a pint of milk on the fire4 ,moisten three spoonfuls of corn starch in a little cold milk1 and then stir it into the boiling milk4 ,add two ounces of sugar and two well-beaten eggs4 ,cook for a few minutes1 and pour into small moulds4 ,when cold1 unmould1 and serve with cold cream4 ,corn starch blanc mange with ,sabayon4 ,prepare as above1 and serve covered with thick ,sabayon sauce4 ,corn starch blanc mange with berries4 ,prepare a corn starch blanc mange1 and serve with sweetened strawberries1 raspberries1 blackberries1 or loganberries1 around the edge of the dish4 ,corn starch blanc mange with stewed fruit4 ,serve corn starch blanc mange with cold stewed apples1 pears1 peaches1 plums1 or apricots1 around the bottom of the dish4 ,corn starch food4 7,for infants or invalids47 ,boil one pint of milk4 ,add three tablespoonfuls of corn starch diluted with a little cold water1 and two ounces of sugar4 ,stir into the boiling milk1 boil for a few minutes1 and serve hot or cold4 ,,august #be ,,breakfast ,grapes ,scrambled eggs with tomatoes ,rolls ,coffee ,,luncheon ,tomatoes1 surprise ,eggs1 de ,lesseps ,rump steak1 ,dickinson ,french fried potatoes ,jerusalem artichokes in cream ,camembert cheese with crackers ,assorted fruit ,demi tasse ,,dinner ,puree of turnips1 ,caroline ,mortadella4 ,salted almonds ,broiled fillet of sole1 maitre d'hotel ,leg of veal1 au jus ,carrots1 ,vichy ,peas in butter ,chateau potatoes ,field and beet salad ,strawberry ice cream ,assorted cakes ,coffee ,scrambled eggs with tomatoes4 ,peel four tomatoes1 cut in two1 and squeeze out the water4 ,then cut in small squares1 and put in a saute pan with one ounce of butter1 season with salt and pepper1 and simmer until done4 ,then add eight beaten eggs1 one-half cup of cream1 one ounce of butter1 a little more salt and pepper2 and then scramble with the tomatoes4 ,tomatoes1 surprise4 ,peel four tomatoes1 cut off the tops1 and scoop out the centers with a small spoon4 ,season the inner side of the tomatoes with salt and pepper1 and turn upside down so the water will run out4 ,cut some celery in small dices1 wash well1 and mix with mayonnaise sauce1 season with salt and pepper2 and then fill the tomatoes4 ,serve on lettuce leaves4 ,eggs1 de ,lesseps4 ,butter shirred egg dishes1 crack two eggs in each1 and lay one-quarter of a calf's brains that has been previously heated1 on each4 ,season with salt and pepper1 and set in oven for a few minutes4 ,put a small piece of butter in a frying pan and cook until smoking1 and nearly black2 pour over the egg and brain4 ,put a spoonful of vinegar in the frying pan and heat1 and also pour over the egg4 ,sprinkle with a little chopped parsley and a few capers4 ,rump steak1 ,dickinson4 ,broil a rump steak1 and place on a platter4 ,parboil four slices of beef marrow and lay on top with some green and red peppers cut in triangular shapes4 ,pour sauce ,colbert around the steak4 ,jerusalem artichokes in cream4 ,peel a quart of ,jerusalem artichokes1 and put in a casserole with water1 salt and a piece of lemon4 ,boil until done1 drain off the water1 and cut the artichokes in any shape desired1 or sliced4 ,make a pint of cream sauce1 put the artichokes in it1 and boil for a few minutes4 ,season well4 ,puree of turnips1 ,caroline4 ,peel six turnips1 cut in four1 put in a casserole with two quarts of chicken or veal broth1 half a pound of rice1 and a bouquet garni4 ,boil until done1 remove the bouquet1 and strain through a fine sieve4 ,put back in the casserole1 bring to a boil2 and add slowly1 bit by bit1 four ounces of sweet butter2 season with salt and pepper1 and serve with small pieces of bread cut in dices and fried in butter4 ,mortadella4 ,imported ,italian sausages1 which comes in cans1 sliced4 ,very fine4 ,,august #bf ,,breakfast ,stewed prunes ,buckwheat cakes1 maple syrup ,crescents ,english breakfast tea ,,luncheon ,eggs1 ,don ,juan ,broiled veal kidneys1 with bacon ,lyonnaise potatoes ,celery ,victor ,napoleon cake ,coffee ,,dinner ,consomme ,chatelaine ,queen olives ,fried soft clams1 ,tartar sauce ,tenderloin of beef1 ,cardinalice ,lima beans1 au paprika ,st4 ,francis potatoes ,endives salad ,mirlitons ,coffee ,eggs1 ,don ,juan4 ,make four pieces of toast1 lay six fillets of anchovies on each1 and cover with scrambled eggs4 ,consomme ,chatelaine4 ,equal parts of small chicken dumplings1 boiled rice and new peas1 served in hot consomme4 ,fried soft clams1 sauce ,tartar4 ,take the bellies of one dozen soft clams and roll in flour1 then in beaten eggs1 and finally in fresh bread crumbs4 ,fry in swimming hot lard or butter4 ,season with salt1 place on a platter1 on a napkin2 and garnish with fried parsley and quartered lemons4 ,serve ,tartar sauce separate4 ,tenderloin of beef1 ,cardinalice4 ,roast a tenderloin of beef1 and lay sliced truffles heated in ,madeira wine1 on top4 ,for each person1 garnish with one-half tomato seasoned with salt and pepper1 a small bit of butter placed on top and baked in the oven1 and one pimento heated in butter4 ,serve separate1 sauce ,bearnaise and tomato sauce mixed4 ,this is also a good way to serve tenderloin or sirloin steaks4 ,lima beans1 au paprika4 ,boil one quart of ,lima beans in salted water4 ,when done drain off the water4 ,heat through in a casserole1 two ounces of butter and six chopped shallots4 ,then add one teaspoonful of flour and one teaspoonful of paprika1 and one-half cup of bouillon1 stock1 or water2 and boil for ten minutes4 ,then add the ,lima beans1 and simmer for a few minutes4 ,if necessary1 add a little more salt4 ,mirlitons 7cake74 ,beat well together four eggs and three ounces of sugar4 ,add one gill of orange flower water and one pint of cream4 ,strain1 and put into tartelette moulds lined with tartelette dough rolled very thin4 ,dust some powdered sugar over them1 and bake in a moderate oven4 ,,august #bg ,,breakfast ,cantaloupe ,ham and eggs ,rolls ,coffee ,,luncheon ,cold celery broth ,cold salmon1 mayonnaise ,sliced cucumbers ,roquefort cheese and crackers ,coffee ,,dinner ,potage bourgeoisie ,pim olas ,skate fish au beurre noir ,potatoes1 nature ,boiled beef1 horseradish sauce ,german cabbage ,roast squab ,chiffonnade salad ,biscuit glace1 vanilla ,assorted cakes ,coffee ,cold celery broth4 ,wash two stalks of celery1 and cut in small pieces4 ,put in a vessel with three pounds of chopped raw shin of beef1 the whites of six eggs1 one onion1 and a spoonful of salt4 ,mix well1 and add slowly one gallon of stock or bouillon2 or three quarts of water2 and boil for two hours4 ,strain through a fine cloth1 put in ice box1 and serve when cold4 ,potage bourgeoisie4 ,in a kettle put a fresh brisket of beef1 two marrow bones1 and a handful of salt2 and cover with cold water4 ,bring to a boil1 skim well1 add a small piece of ,savoy cabbage1 one carrot1 one onion1 one piece of celery1 a dozen stalks of leek tied in a bunch1 a bouquet garni1 and a spoonful of whole black peppers4 ,boil slowly for about three hours and a half2 then remove the beef2 and take out the leeks and carrot and cut them in small round pieces4 ,take the fat off of the broth1 and strain the broth over the leeks and carrot4 ,boil for a few minutes1 and season with salt and pepper4 ,before serving add some chopped chervil1 and some bread crusts cut in half inch squares1 and fried in butter4 ,german cabbage4 ,heat three ounces of butter in a casserole1 add three chopped onions1 and simmer until done4 ,then add one spoonful of flour and one pint of bouillon from boiled beef1 season with salt and pepper2 and then add two heads of sliced ,savoy cabbage1 and cover the pot4 ,cook for one hour2 then add one-half glass of white wine vinegar1 and one spoonful of chopped parsley1 and boil for thirty minutes4 ,,august #bh ,,breakfast ,sliced figs with cream ,hominy ,pulled bread ,chocolate ,,luncheon ,olive and anchovy salad ,eggs1 ,canada ,broiled pigs' feet ,chow chow ,potatoes1 surprise ,corn starch blanc mange with stewed fruits ,demi tasse ,,dinner ,potage ,colbert ,salted hazelnuts ,eels1 mariniere ,roast leg of mutton ,string beans with shallots ,mashed potatoes ,endives salad ,dariolets1 ,duchesse ,coffee ,olive and anchovy salad4 ,lay on a ravier1 or flat celery dish1 two dozen fillets of anchovies1 crosswise4 ,cut the stones out of one dozen large queen olives1 and slice the olives thin4 ,lay them over the anchovies1 sprinkle with a very little salt1 some fresh-ground black pepper1 a spoonful of vinegar1 and a spoonful of olive oil4 ,garnish with hard-boiled eggs cut in four1 and chopped parsley4 ,eggs1 ,canada4 ,cut the tops from four solid even-sized tomatoes1 scoop out the insides1 season with salt and pepper1 break a raw egg in each1 put a small piece of butter on top1 season with salt and pepper1 place on a buttered plate and bake in the oven for about eight or ten minutes4 ,serve on a china platter with a little tomato sauce around the tomatoes4 ,sprinkle with chopped parsley4 ,potatoes1 surprise4 ,bake four medium-sized potatoes1 cut off the tops1 and scoop out the insides4 ,mix the insides with two ounces of sweet butter1 a little chopped chives1 and salt and pepper4 ,mix lightly with a spoon1 and refill the potatoes4 ,replace the top1 and bake in oven again for three minutes4 ,serve on napkins4 ,potage ,colbert4 ,wash and dry two heads of chicory salad1 slice fine1 and fry in a casserole in three ounces of butter4 ,then add one and one-half ounces of flour1 three pints of veal or beef broth1 and one bouquet garni2 and boil for an hour4 ,remove the bouquet1 and strain the rest through a fine sieve4 ,put back in the vessel1 season to taste with salt and ,cayenne pepper1 and when nearly boiling add the yolks of two eggs beaten with one cup of cream4 ,before serving add one lightly-poached egg to each person4 ,eels1 mariniere4 ,remove the skin1 and cut an eel in pieces three inches long4 ,put in a buttered pan1 add one dozen finely chopped shallots1 one glass of white wine1 and one cup of fish broth4 ,cover1 and boil until the eels are done4 ,then place on a platter4 ,heat one ounce of butter in a casserole1 add a spoonful of flour and the broth in which the eels were cooked1 and boil for five minutes4 ,bind with the yolks of two eggs and one-half cup of cream1 add a little chopped parsley1 and pour over the fish4 ,do not strain the sauce4 ,string beans with shallots4 ,boil two pounds of string beans in salted water4 ,simmer1 without allowing to color1 six chopped shallots in two ounces of butter4 ,then add the string beans1 one ounce of butter1 and some chopped parsley1 season with salt and pepper1 and simmer for a few minutes4 ,,august #bi ,,breakfast ,stewed dried fruit ,boiled eggs ,dry toast ,coffee ,,luncheon ,grapefruit with cherries ,eggs ,benoit ,english mutton chops1 ,kentucky sauce ,broiled sweet potatoes ,romaine salad ,brie cheese with crackers ,coffee ,,dinner ,consomme tapioca1 ecrevisse butter ,california ripe olives ,sand dabs1 meuniere ,roast turkey1 cranberry sauce ,green corn ,spinach with eggs ,rissolee potatoes ,cold artichoke1 vinaigrette ,roman punch ,assorted cakes ,coffee ,eggs ,benoit4 ,spread some pate de foie gras on four pieces of toast1 lay a poached egg on top of each2 and a head of fresh mushrooms saute in butter on top of each egg4 ,cover with ,madeira sauce4 ,english mutton chop1 ,kentucky sauce4 ,broil the chop4 ,serve ,kentucky sauce separate4 ,kentucky sauce4 ,put in a casserole one pint of claret1 half a pint of whiskey or cognac1 one pint of chicken broth1 half a pint of tomato ketchup1 quarter of a pound of brown sugar1 a little salt and one-half teaspoonful of tabasco sauce4 ,bring to a boil1 and thicken with one-half cup of corn starch mixed with a little cold water4 ,boil for ten minutes1 and then strain4 ,serve with mutton or game4 ,stewed dried fruit 7in general74 ,take pears1 apricots1 peaches1 figs1 or other fruit1 and soak in cold water for about one hour4 ,then drain1 add a little sugar1 to taste1 and boil until soft4 ,allow to become cold before serving4 ,consomme tapioca1 au beurre d'ecrevisses 7ecrevisse butter74 ,make two quarts of consomme tapioca1 and while boiling add1 little by little1 three ounces of ecrevisse butter4 ,when the butter is melted1 and while the soup is boiling1 add a little ,cayenne pepper and a pony of cognac1 and serve4 ,,august #cj ,,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 turbot1 ,hollandaise ,potatoes1 nature ,sirloin steak1 ,bordelaise ,broiled fresh mushrooms ,souffle potatoes ,french asparagus1 melted butter ,chicory salad ,raspberry water ice ,assorted cakes ,coffee ,eggs ,chambord4 ,poached eggs on toast1 covered with sauce ,chambord4 ,sauce ,chambord4 ,put in a casserole the head of a salmon cut in small pieces4 ,add three ounces of butter1 one sliced carrot1 one onion1 a little parsley in branches1 one bay leaf1 four cloves1 one spoonful of whole black peppers1 one clove of garlic1 and a little salt4 ,simmer until the head is cooked1 then add one pint of claret and reduce until nearly dry4 ,then add one quart of fish broth or stock and boil for ten minutes4 ,thicken with two ounces of butter and one ounce of flour kneaded together1 mix well1 add two tablespoonfuls of anchovy essence1 and boil for five minutes4 ,strain through a fine sieve1 put back in casserole1 bring to a boil1 add two ounces of fresh butter1 whip well1 and season with salt and ,cayenne pepper4 ,strain through fine cheese cloth4 ,serve with fish or eggs4 ,macaroni ,caruso4 ,boil one pound of macaroni in salted water4 ,when done drain off the water1 add one-half pound of sliced fresh mushrooms saute in butter1 a very little garlic fried in oil1 a cup of tomato sauce1 and one-half cup of grated cheese4 ,also serve grated cheese separate4 ,potage ,plessy4 ,slice ten onions very fine1 and put in a casserole with a quart of water1 bring to a boil1 and then drain4 ,heat three ounces of butter in a casserole1 then add two ounces of flour and two quarts of bouillon1 and stir well4 ,then add the onions1 season with salt and pepper1 boil for an hour1 and strain through a fine sieve4 ,put back in the casserole and add two ounces of sweet butter4 ,when the butter is melted add bread crumbs fried in butter4 ,,august #ca ,,breakfast ,fresh raspberries with cream ,baked beans1 ,boston style ,boston brown bread ,coffee ,,luncheon ,cantaloupe ,eggs ,bernadotte ,calf's head1 vinaigrette ,plain boiled potatoes ,german prune cake ,demi tasse ,,dinner ,potage ,montglas ,dill pickles ,boiled striped bass1 ,indian soy sauce ,chicken saute1 ,alsacienne ,peas a la ,francaise ,chicory salad1 ,escoffier dressing ,floating island ,macaroons ,coffee ,eggs ,bernadotte4 ,lay four poached eggs on four pieces of toast1 put two fillets of anchovies crosswise on each egg4 ,mix one pint of cream sauce with one dozen sliced queen olives1 and pour over the eggs4 ,potage ,montglas4 ,mix one pint of puree of tomatoes with one quart of ,consomme sago4 ,add the breast of a boiled fowl cut ,julienne style1 the tip of a smoked beef tongue cut in small squares1 and one-quarter of a pound of macaroni cut in pieces one inch long4 ,serve grated cheese separate4 ,boiled striped bass1 ,indian soy sauce4 ,put a whole striped bass in a fish kettle1 cover with cold water1 add a handful of salt1 two sliced lemons1 one small piece of ginger root1 one sliced onion1 and a bouquet garni4 ,bring to a boil1 and set on side of stove at boiling point for twenty minutes4 ,when done place on a platter1 on a napkin1 and garnish with small round boiled potatoes1 parsley in branches1 and two lemons cut in half4 ,serve sauce separate4 ,indian soy sauce4 ,put two ounces of butter in a casserole1 add two chopped shallots1 and heat4 ,then add one spoonful of flour1 one pint of boiling milk1 one-half pint of ,indian soy sauce1 and season with salt and ,cayenne pepper4 ,boil for a few minutes2 then add a cup of thick cream and the juice of a lemon4 ,the ,indian soy sauce may be obtained in bottles4 ,chicken saute1 ,alsacienne4 ,cut a chicken in four4 ,heat one ounce of butter in a saute pan1 add the chicken1 season with salt and pepper and a chopped shallot1 and cook until golden yellow4 ,then add one-half spoonful of flour1 and toss4 ,then add one-half glass of white wine1 one cup of bouillon1 and a spoonful of meat extract2 and simmer for fifteen minutes4 ,serve on a platter garnished on one side with noodles1 and on the other side with flour dumplings4 ,sprinkle with chopped parsley4 ,escoffier dressing4 ,mix well together one-fourth cup of imported ,escoffier sauce1 which may be obtained in bottles1 three-fourths of a cup of ,chili sauce1 a cup of mayonnaise to which has been added the juice of half a lemon1 a little chives cut fine1 and salt1 pepper and paprika to taste4 ,pour over the salad4 ,,september #a ,,breakfast ,orange marmalade ,buckwheat cakes ,breakfast sausages ,rolls ,coffee ,,luncheon ,canape de sardine ,eggs ,grazienna ,pork tenderloin1 sauce piquante ,lorraine potatoes ,dandelion salad ,oregon cream cheese with crackers ,coffee ,,dinner ,little ,neck clams ,fish broth1 with whipped cream ,chow chow ,broiled barracouda1 sauce ,rougemont ,potato brioche ,tournedos1 ,cafe ,julien ,string beans with tomatoes ,escarole salad ,strawberries a la mode ,assorted cakes ,demi tasse ,eggs ,grazienna4 ,mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar4 ,heat well1 and place on a platter4 ,put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter4 ,fish broth with whipped cream4 ,make a fish broth1 serve whipped cream and cheese straws on the side4 ,potato brioche4 ,make a potato croquette preparation4 ,roll out1 in flour1 into the shape of a ball1 place on a buttered pan1 brush the tops with yolks of eggs1 and bake in oven until nicely colored4 ,sauce ,rougemont 7cold74 ,chop very fine some fresh mustard and tarragon1 and mix with well-seasoned mayonnaise4 ,if fresh mustard is not available use a little ,french mustard4 ,broiled barracouda1 sauce ,rougemont4 ,split a barracouda1 season well with salt and pepper1 roll in oil1 and broil4 ,place on a platter and garnish with parsley in branches and quartered lemons4 ,serve sauce ,rougemont separate4 ,tournedos1 ,cafe ,julien4 ,take tournedos1 or filet mignons1 or small tenderloin steaks1 or sirloin steaks2 season well with salt and pepper1 roll in oil1 and broil4 ,when done place on a platter1 and garnish1 for each person1 with one fresh boiled artichoke bottom filled with ,french peas4 ,pour sauce ,madere over the meat4 ,string beans with tomatoes4 ,peel and cut four tomatoes in four4 ,put in a casserole with one ounce of butter1 season with salt and pepper1 and simmer for ten minutes4 ,add two pounds of fresh boiled string beans1 and two more ounces of fresh butter4 ,season with salt and pepper to taste1 and simmer for five minutes4 ,sprinkle with parsley chopped fine4 ,,september #b ,,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 saute1 meuniere ,roast duckling1 apple sauce ,baked creamed squash ,sweet potatoes saute ,green peas ,waldorf salad ,fancy ice cream ,assorted cakes ,coffee ,fried eggs with salt pork4 ,put four slices of salt pork in a frying pan and fry until done4 ,then break four eggs on top of the pork1 season with a little pepper1 and bake in oven for three minutes4 ,dariole ,duchesse4 ,mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks4 ,then add one pint of milk to which has been added six crushed macaroons4 ,line about a dozen dariole moulds1 or small timbales1 with tartelette dough1 or puff paste parings4 7,paste left over when making vol au vent or puff paste cakes74 ,the paste should be rolled out very thin4 ,into the bottom of each lined mould place a little chopped candied fruit1 then fill with the above preparation4 ,dust some powdered sugar on top1 and bake in a rather hot oven4 ,unmould and serve with fruit sauce4 ,potage ,maintenon4 ,put a soup hen and two pounds of veal bones in a pot in one gallon of water1 add a spoonful of salt1 one onion1 one carrot1 one stalk of celery1 one-half stalk of leek1 and a bouquet garni4 ,bring to a boil1 skim well1 and then simmer until the fowl is done4 ,then take out the fowl and cut the white meat in small squares4 ,strain the broth4 ,heat in a casserole four ounces of butter1 add one-half cup of rice and two and one-half ounces of flour4 ,when heated through add the broth1 stir well1 and let it simmer slowly4 ,when once boiling be careful that the rice does not stick to the bottom and burn4 ,also be careful when stirring that you do not break the rice4 ,taste1 season with salt and a little ,cayenne pepper2 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 nutmeg4 ,do not let the soup boil after adding the thickening4 ,,september #c ,,breakfast ,fresh raspberries and strawberries with cream ,calf's liver and bacon ,rolls ,coffee ,,luncheon ,cantaloupe and watermelon1 surprise ,shirred eggs1 ,caroli ,veal kidneys saute1 au ,madere ,mashed potatoes ,salade ,bresilienne ,camembert cheese with crackers ,coffee ,,dinner ,consomme brunoise and vermicelli ,pickles4 ,radishes ,planked black bass ,cucumber salad ,deviled chickens' legs with ,virginia ham ,spinach with cream ,egg plant1 ,sicilienne ,french pastry ,demi tasse ,cantaloupe and watermelon1 surprise4 ,cut out with a round ,parisian spoon equal parts of cantaloupe and watermelon4 ,mix1 and serve in grapefruit supreme glasses4 ,serve salt1 pepper and powdered sugar separate4 ,eggs1 ,caroli4 ,place in a buttered shirred egg dish one slice of smoked beef tongue1 break two eggs on top1 season with salt and pepper1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven until brown4 ,consomme brunoise and vermicelli4 ,one quart of consomme brunoise mixed with one pint of consomme vermicelli4 ,serve grated cheese separate4 ,planked black bass4 ,season a whole black bass with salt and pepper1 and lay on a buttered plank4 ,put a little butter on top of the fish1 and set in oven to bake4 ,when the fish is done make a border around the edge of the plank with potato croquette preparation1 using a pastry bag with a star tube to squeeze the potato through4 ,then set back in oven and cook until the border is brown4 ,pour two spoonfuls of maitre d'hotel butter over the fish1 and garnish with parsley in branches and quartered lemons4 ,deviled chickens' legs and ,virginia ham4 ,use the legs from soup hens or roasted chickens4 ,spread with a mixture of half ,english and half ,french mustard1 roll in bread crumbs1 sprinkle with olive oil1 broil1 and place on a platter4 ,broil one slice of ,virginia ham for each person1 and lay on top of the chickens' legs4 ,pour tomato sauce around them4 ,egg plant1 ,sicilienne4 ,peel an egg plant and cut in thin slices4 ,mix in a bowl two cups of grated cheese1 one egg1 half a cup of very thick cream1 a little chopped chives1 salt and a little ,cayenne pepper4 ,spread on a slice of egg plant1 and lay another slice on top1 in the form of a sandwich4 ,roll in flour1 then in beaten eggs1 and finally in bread crumbs4 ,fry in very hot swimming butter1 and serve on folded napkin4 ,,september #d ,,breakfast ,stewed prunes ,german pancakes ,corn muffins ,ceylon tea ,,luncheon ,hors d'oeuvres assortis ,cold consomme in cups ,baked oysters1 ,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 oysters1 ,gruyere4 ,season one dozen oysters on the half shell with salt and pepper1 lay on each a very thin slice of ,swiss cheese1 put a small bit of butter on top1 and bake in a very hot oven for six minutes4 ,serve in the shells1 on a platter1 garnished with quartered lemons4 ,mirlitons au rhum4 ,beat until very light1 six eggs1 six ounces of powdered sugar1 and six ounces of almonds chopped very fine4 ,then add two tablespoonfuls of rum1 one ounce of flour1 and four ounces of melted butter4 ,pour into tartalette moulds1 that have been lined with very thin dough4 ,dust the tops with powdered sugar1 and bake in a rather hot oven4 ,glace the tops with thin icing flavored with rhum4 ,potage ,ruffo4 ,mix one quart of puree of tomato soup with one pint of consomme1 add one-half pound of macaroni that has been boiled in salted water1 and cut in pieces one-half inch long4 ,serve grated cheese separate4 ,corn a la ,marie4 ,put two ounces of butter and two peeled and quartered tomatoes in a casserole1 and simmer for five minutes4 ,then add the corn cut from six boiled ears1 season with salt1 pepper1 and a pinch of sugar1 and simmer for five minutes4 ,lady cake4 ,one pound of sugar1 three-quarters of a pound of sweet butter1 one pound of flour1 two ounces of corn starch1 half a teaspoonful of baking powder1 the whites of sixteen eggs1 and rose flavoring4 ,mix the sugar with the butter and half of the whites of eggs4 ,mix the flour1 corn starch and baking powder together1 and add it to the first mixture4 ,beat the remainder of the whites of eggs until very hard1 and add them to the preceding4 ,add the rose flavoring1 mix lightly1 put in mould and bake in the same manner as pound cake4 ,,september #e ,,breakfast ,orange marmalade ,poached eggs with bacon ,rolls ,coffee ,,luncheon ,grapefruit with chestnuts ,eggs ,mollet1 ,auben ,lamb hash1 ,sam ,ward ,escaloped tomatoes ,sierra cheese with crackers ,coffee ,,dinner ,blue ,point oysters on half shell ,consomme federal ,salted ,brazil nuts ,boiled ,lake ,tahoe trout1 ,hollandaise ,potatoes1 nature ,sweetbreads braise1 ,georginette ,roast chicken ,new beets1 ,californienne ,baked kohl rabi ,hearts of lettuce1 egg dressing ,lemon water ice ,lady fingers ,demi tasse ,eggs ,mollet1 ,auben4 ,make four croustades1 lay an egg ,mollet in each1 and pour a little sauce ,italienne over them4 ,lamb hash1 ,sam ,ward4 ,put two ounces of butter and one chopped onion in a casserole and simmer until yellow4 ,then add one pound of raw potatoes cut in small squares1 and two pounds of left-over lamb cut in the same manner2 season with salt and pepper1 add one cup of bouillon1 cover1 and simmer for nearly an hour4 ,then dish up and sprinkle with chopped parsley4 ,escaloped tomatoes4 ,drain into a bowl the juice from canned tomatoes4 ,butter a baking dish1 cover the bottom with a layer of the tomatoes1 add bits of butter1 season with salt and pepper1 and sprinkle with fresh bread crumbs4 ,then repeat with tomatoes1 seasoning1 and crumbs1 in order1 until the dish is full4 ,then add the tomato juice1 sprinkle some crumbs on top1 and bake in oven for twenty minutes4 ,serve in same dish4 ,consomme federal4 ,make a consomme royal1 season with a little ,cayenne pepper1 and add six thin slices of truffle for each person4 ,sweetbreads braise1 ,georginette4 ,make a puree of sorrel 7see vegetable74 ,add to the puree some sliced canned mushrooms2 or fresh mushrooms saute in butter4 ,put the sorrel on a platter1 lay sweetbreads braise on top1 and pour the gravy around the bottom of the platter4 ,new beets1 ,californienne4 ,put in a saute pan two ounces of butter1 three cloves1 one teaspoonful of tarragon vinegar1 one-half teaspoonful of sugar1 and some fresh-cooked and peeled1 small beets4 ,simmer for a few minutes4 ,baked kohl rabi4 ,peel some kohl rabi1 slice thin1 and boil in salted water4 ,then arrange in a baking dish1 cover with well-seasoned cream sauce1 sprinkle with grated cheese and bread crumbs in equal parts1 put small bits of butter on top1 and bake in oven until brown4 ,,september #f ,,breakfast ,baked pears with cream ,broiled salmon bellies with melted butter ,plain boiled potatoes ,rolls ,coffee ,,luncheon ,cantaloupe ,eggs1 ,jockey ,club ,cold chicken and tongue1 meat jelly ,string bean and tomato salad ,american dairy cheese with crackers ,coffee ,,dinner ,macaroni soup1 with leeks ,california ripe olives ,fillet of flounder1 ,chilienne ,roast loin of veal1 au jus ,stuffed egg plant ,asparagus tips in cream ,cleo potatoes ,escarole salad ,chocolate eclairs ,demi tasse ,eggs1 ,jockey ,club4 ,shirred eggs garnished with veal kidneys saute au ,madere4 ,string bean and tomato salad4 ,equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes4 ,put the beans around the edge of a salad bowl and the tomatoes in the center4 ,serve with ,french dressing and fresh-chopped parsley4 ,macaroni soup with leeks4 ,slice six stalks of leek very thin1 and put in casserole with three ounces of butter4 ,simmer until the leeks are cooked2 then add two quarts of bouillon1 stock or chicken broth2 and bring to a boil4 ,then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long4 ,boil again for fifteen minutes1 and season with salt and pepper4 ,it is ready to serve when the macaroni is soft4 ,serve grated cheese separate4 ,fillet of flounder1 ,chilienne4 ,put four fillets of flounder in a flat buttered baking dish1 season with salt and pepper1 lay four parboiled oysters on top of each fillet1 and cover all with sauce ,creole4 ,sprinkle with grated cheese and bread crumbs1 put small bits of butter on top1 and bake in oven for thirty minutes4 ,serve in the same dish1 sprinkled with chopped parsley4 ,stuffed egg plant4 ,three tablespoonfuls of sweet butter1 one-half cupful of fresh bread crumbs1 one cup of bouillon1 the breast or leg of a cooked chicken chopped very fine1 one egg1 one-half glass of white wine1 one pony of sherry wine1 one tablespoonful of flour2 and for seasoning use salt and pepper1 and a little grated nutmeg1 if desired4 ,cut three egg plants in two lengthwise1 and scoop out the centers1 leaving the shell a half inch thick4 ,soak half a cup of bread crumbs in a little stock or bouillon for five minutes2 then add the chicken1 two spoonfuls of butter1 the egg1 well beaten1 and the chopped centers of the egg plant4 ,season1 fill the egg plant shells1 sprinkle with fresh bread crumbs1 put small bits of butter on top1 set in pan with a spoonful of olive oil1 pour in the rest of the bouillon and white wine1 and bake in a moderate oven4 ,serve on hot dishes1 with the following sauce4 ,heat one spoonful of flour with one spoonful of butter1 add the sherry wine and a cupful of the broth from the pan in which the egg plant was baked1 and cook for five minutes4 ,pour the sauce around the egg plant4 ,asparagus tips in cream4 ,make half a pint of cream sauce1 and season well4 ,heat a can of asparagus tips in its own water2 drain1 lay in a deep vegetable dish1 and pour the cream sauce over them4 ,,september #g ,,breakfast ,fresh grapes and apricots ,oatmeal with cream ,crescents ,chocolate with whipped cream ,,luncheon ,herring salad1 ,moscovite ,eggs1 ,germaine ,lamb chops saute1 aux fines herbes ,peas and shallots in cream ,mashed potatoes au gratin ,lemon pie1 special ,coffee ,,dinner ,german carrot soup ,salami4 ,green olives4 ,celery ,sand dabs1 ,gaillard ,braised beef1 comfortable ,green corn ,potato croquettes ,romaine salad ,fancy ice cream ,assorted cakes ,coffee ,herring salad1 ,moscovite4 ,soak half a dozen salted herrings in cold water for two hours4 ,then skin them1 remove the bones1 slice very thin1 and place on a china platter4 ,chop two pickled beets1 and place around the herring4 ,chop separately the whites and yolks of two hard-boiled eggs1 and place on top of the herring4 ,pour the following dressing over all3 ,put in a bowl two spoonfuls of fresh-grated horseradish1 a little salt and fresh-ground black pepper1 one spoonful of tarragon vinegar1 two spoonfuls of olive oil1 and a little chopped cloves and parsley4 ,mix well4 ,eggs1 ,germaine4 ,broil four large heads of fresh mushrooms and place them on four small round pieces of toast4 ,put a poached egg on top of each mushroom2 and cover with sauce ,colbert1 to which has been added a little chopped tarragon4 ,lamb chops saute1 aux fines herbes4 ,season eight lamb chops with salt and pepper1 and fry in melted butter4 ,then place the chops on a platter4 ,put two ounces of butter in the frying pan1 cook until the butter is brown1 and pour over the chops4 ,sprinkle with chopped parsley1 chervil1 tarragon1 and the juice of a lemon4 ,peas and shallots in cream4 ,put in a saute pan one dozen peeled shallots and simmer in two ounces of butter until golden yellow4 ,then add one quart of shelled peas1 one cup of water1 a little salt and a pinch of sugar4 ,then put on the cover and boil until soft4 ,drain off half of the broth and add one pint of rich cream sauce4 ,boil again for a few minutes4 ,german carrot soup4 ,grate the red parts of six carrots and put in a casserole with two ounces of butter and one chopped onion4 ,simmer for twenty minutes4 ,then add one pint of chicken broth1 or veal broth1 or any kind of stock2 and one bouquet garni4 ,boil for twenty minutes1 then remove the bouquet1 and pass the rest through a fine sieve4 ,put back in casserole1 add one pint of cream sauce1 bring to a boil1 and bind with the yolks of two eggs mixed with one cup of cream4 ,strain again2 and before serving add a quarter of a pound of boiled noodles4 ,season with salt and a little ,cayenne pepper4 ,sand dabs1 ,gaillard4 ,season four sand dabs with salt and pepper1 put in a buttered pan1 lay four raw oysters on top of each fish1 add one-half glass of white wine1 cover with buttered paper1 and cook in oven for ten minutes4 ,then remove the paper and pour one pint of cream sauce over the fish4 ,sprinkle with two chopped hard-boiled eggs1 put a few bits of butter on top1 and bake in oven until brown4 ,braised beef1 comfortable4 ,braise the beef1 as described elsewhere4 ,add to the sauce one can of sliced mushrooms4 ,garnish the beef with a timbale of spinach for each person4 ,,september #h ,,breakfast ,sliced peaches with cream ,picked-up codfish in cream ,rolls ,coffee ,,luncheon ,cold consomme1 in cups ,cold braised beef1 meat jelly ,cole slaw ,omelette ,celestine ,demi tasse ,,dinner ,mutton broth1 ,kitchener ,radishes ,oysters1 ,newburg ,fried chicken1 ,savoy ,canned corn fritters ,egg plant in casserole ,lettuce salad ,french pastry ,coffee ,omelette ,celestine4 ,prepare an omelet1 and before turning on platter fill with a little currant jelly4 ,sprinkle with powdered sugar1 and burn with a hot iron4 ,cut some lady fingers in two1 mix with a little sweetened whipped cream1 and place at one end of the omelet4 ,at the other end place some macaroons mixed with sweetened whipped cream4 ,mutton soup1 ,kitchener4 ,put in a casserole three pounds of shin of beef1 and a rack of lamb consisting of about six chops4 ,cover with about a gallon of water1 add a little salt1 bring to a boil1 and skim4 ,then add two carrots1 two turnips1 one stalk of celery1 two stalks of leeks1 a bouquet garni1 a spoonful of whole black peppers tied in cheese cloth1 and one-half pound of large barley4 ,boil slowly4 ,when the lamb is done remove1 cut the chops apart and lay in soup tureen4 ,when the vegetables are done remove the bouquet and the pepper bag2 and cut the leeks1 celery1 carrots and turnips in small squares4 ,continue boiling the beef and barley until soft4 ,then remove the beef1 which may be used the following day for an entree dish if desired4 ,add to the soup two ounces of sweet butter1 a glass of dry sherry wine1 and the cut vegetables4 ,test for seasoning2 and pour over the chops in the tureen4 ,sprinkle with chopped parsley4 ,oysters1 ,newburg4 ,put two dozen oysters1 with their juice1 in a pan4 ,bring to a boil1 drain off the broth1 add one cup of cream sauce1 boil once1 then bind with the yolks of four eggs mixed with one-half cup of cream4 ,season with a little salt and ,cayenne pepper1 let come nearly to a boil1 and add one-half glass of sherry wine4 ,serve in a chafing dish4 ,fried chicken1 ,savoy4 ,joint two small frying chickens1 season with salt and pepper1 roll in flour1 then in beaten eggs1 and finally in bread crumbs4 ,fry in swimming hot melted butter4 ,when done pour a cupful of tomato sauce on a platter1 lay the chicken on it1 and garnish with asparagus tips a la ,hollandaise4 ,canned corn fritters4 ,one tablespoonful of melted butter1 one can of crushed corn1 one cupful of flour1 one teaspoonful of baking powder1 three tablespoonfuls of milk1 and salt and white pepper to taste4 ,put all in a bowl and mix well4 ,drop on a hot buttered griddle in spoonfuls1 and brown on both sides4 ,can be made with fresh corn if desired4 ,serve with roast or fried chicken4 ,egg plant in casserole4 ,slice very thin1 one large1 or two small1 egg plants1 three small onions1 one clove of garlic1 three tomatoes1 and one green pepper4 ,arrange alternately in a buttered casserole1 season with salt and pepper1 pour four tablespoonfuls of melted butter over all1 cover1 and cook with a slow fire4 ,serve hot or cold4 ,,september #i ,,breakfast ,fresh strawberries with cream ,boiled eggs ,buttered toast ,oolong tea ,,luncheon ,poached eggs1 ,florentine ,tripe etuve1 bonne femme ,bischwiller potatoes ,alligator pear salad ,roquefort cheese with crackers ,coffee ,,dinner ,oysters on half shell ,consomme ,portugaise ,california ripe olives ,salmon steak1 ,colbert ,noisettes of lamb1 ,ducale ,asparagus ,hollandaise ,york potatoes ,dandelion salad1 egg dressing ,wine jelly with apricots ,silver cake ,coffee ,poached eggs1 ,florentine4 ,cut a can of pimentos in strips their full length and about one-quarter inch wide4 ,heat in a saute pan with a little butter1 and seasoned with salt and pepper4 ,lay them on a platter1 crosswise1 and place six poached eggs on top4 ,pour ,madeira sauce around them4 ,tripe etuve1 bonne femme4 ,cut two pounds of cooked tripe in strips about one-half inch wide and three inches long4 ,put two ounces of butter and two chopped onions in a casserole1 and simmer until done4 ,then add spoonful of flour1 and heat through4 ,then one glass of white wine1 one pint of stock1 and the tripe4 ,season with salt and fresh-ground pepper1 add a bouquet garni1 cover the casserole1 and cook in oven for one hour4 ,when the tripe is done remove the bouquet1 and add some fresh-chopped parsley4 ,bischwiller potatoes4 ,cut two pounds of peeled potatoes lengthwise1 in eight pieces each4 ,put in casserole and cover with cold water1 add a little salt1 and boil4 ,when done drain off the water and put the potatoes on a long platter4 ,fry until crisp two sliced onions in two ounces of butter4 ,pour the butter and onions over the potatoes4 ,sprinkle with chopped parsley4 ,consomme ,portugaise4 ,peel four tomatoes1 cut in two1 squeeze out the water1 and cut in small dices4 ,bring three pints of consomme to a boil1 add the tomatoes and one cup of boiled rice4 ,canned tomatoes may be used if desired4 ,salmon steak1 ,colbert4 ,cut two slices of salmon about one inch thick4 ,season with salt and pepper1 roll in flour1 then in beaten eggs1 and then in fresh bread crumbs4 ,fry in frying pan with hot melted butter4 ,when done place on a platter1 on a napkin1 and garnish with fried parsley and quartered lemons4 ,serve sauce ,colbert separate4 ,noisettes of lamb1 ,ducale4 ,season four noisettes of lamb with salt and pepper1 and fry in saute pan with one spoonful of butter4 ,when done place on a platter and garnish with fresh-boiled artichoke bottoms filled with ,french peas in butter4 ,pour sauce ,madere over the noisettes4 ,silver cake4 ,ten ounces of sugar1 six ounces of butter1 the whites of six eggs1 half a pint of milk1 three-quarters of a pound of flour1 and one-half ounce of baking powder4 ,mix well the sugar and the butter1 and then stir in the whites of eggs and milk4 ,add the flour with the baking powder mixed in1 and the rind of one lemon4 ,mix the whole lightly1 and bake in the same manner as pound cake4 ,,september #aj ,,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 farina1 lie ,sweet pickles4 ,salted almonds ,fillet of sole1 ,pondichery ,veal chops1 ,montgolfier ,english spinach ,duchesse potatoes ,escarole and chicory salad ,rice darioles ,demi tasse ,eggs ,chambery4 ,make a puree of chestnuts1 spread on four pieces of buttered toast1 lay a poached egg on each1 and cover with brown sauce 7sauce ,madere74 ,cream of farina1 lie4 ,bring to a boil one pint of chicken broth1 then let one-half pound of farina run into it2 and cook for about thirty minutes4 ,then add one pint of boiling milk1 season with salt and pepper2 and boil again4 ,then pass through a sieve1 put back in the casserole1 and bind with the yolks of two eggs mixed with a large cup of cream4 ,strain again4 ,fillet of sole1 ,pondichery4 ,cut four fillets of sole1 season with salt and pepper1 place in a buttered saute pan1 add one-half glass of white wine and one-half cup of fish broth4 ,cover with buttered paper1 and cook in oven for ten minutes4 ,then place the fish on a platter4 ,make a sauce as follows3 ,heat two ounces of butter in a casserole1 add one heaping spoonful of flour and heat through4 ,then add the broth from the fillet of sole1 and an additional cup of broth2 one spoonful of curry powder1 and a cup of tomato sauce4 ,season with salt and pepper1 boil for a few minutes1 and strain over the fish4 ,veal chops1 ,montgolfier4 ,season four veal chops with salt and pepper1 and place in a saute pan with two ounces of butter and an onion cut in four4 ,saute until the onion and chops are golden yellow4 ,then place the chops on a platter4 ,in the saute pan put one-half spoonful of flour1 and simmer2 then add one cup of broth or stock1 and boil for a few minutes4 ,cut a stalk of celery in small squares1 and parboil in salted water for ten minutes4 ,then drain off the water1 and add the celery to the sauce from the chops2 and boil for ten minutes4 ,then add the chops1 and simmer for ten minutes4 ,remove the chops to the platter1 and season the sauce well with salt and pepper4 ,add one ounce of sweet butter and some chopped parsley1 and pour over the chops4 ,rice darioles4 ,cook one-quarter pound of rice in one quart of milk2 with one-half split vanilla bean4 ,when cooked add one-quarter pound of sugar1 one gill of cream1 and the yolks of four eggs4 ,mix well4 ,line one dozen dariole moulds with thin dough1 cover the bottoms with a little apricot marmalade1 and fill with the rice4 ,put a small piece of butter on top of each1 and bake in oven4 ,serve with apricot sauce4 ,,september #aa ,,breakfast ,baked apples with cream ,scrambled eggs1 with lobster ,rolls ,coffee ,,luncheon ,eggs ,moliere ,frogs' legs1 ,greenway ,cold squab ,sliced grapefruit and lettuce salad ,stilton cheese with crackers ,demi tasse ,,dinner ,consomme with noodles ,california ripe olives ,boiled salmon1 sauce ,maximilienne ,potatoes1 nature ,filet mignon1 ,du ,barry ,chiffonnade salad ,pancakes with raspberry syrup ,coffee ,eggs ,moliere4 ,cut off the tops from four medium tomatoes1 scoop out the insides1 season with salt and pepper1 lay an egg ,mollet in each1 and fill to the top with cream sauce to which has been added a few slices of mushrooms and truffles4 ,sprinkle with bread crumbs1 and bake in hot oven until brown on top4 ,frogs' legs1 ,greenway4 ,heat two ounces of butter in a saute pan2 then add two dozen hind legs of frogs1 cut in two and seasoned with salt and pepper4 ,toss for two minutes in the pan over the fire2 then sprinkle with a spoonful of flour1 and toss again2 then add a half glass of white wine and one large cup of chicken broth1 and simmer for five minutes4 ,then bind with the yolks of two eggs mixed with one-half cup of cream1 add a little chopped tarragon1 chives and parsley4 ,serve in chafing dish4 ,sauce ,maximilienne4 ,add some chopped truffles to lobster sauce4 ,filet mignon1 ,du ,barry4 ,broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower2 and with a sauce ,madere to which has been added some sliced canned ,french mushrooms4 ,pancakes with raspberry syrup4 ,make a ,french pancake dough or batter4 ,cook small individual flat pancakes1 place in a buttered chafing dish1 and pour a little raspberry syrup over each in turn4 ,serve in the chafing dish4 ,scrambled eggs1 with lobster4 ,cut the tail of a boiled lobster in small squares1 put in a saute pan with two ounces of butter1 season with salt and pepper1 and simmer for a few minutes4 ,then add twelve beaten eggs1 one-half cup of cream1 and one ounce of sweet butter4 ,season with salt and pepper1 and scramble in the usual manner4 ,,september #ab ,,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 ,points1 mignonette ,puree of peas1 with noodles ,celery4 ,pim olas ,planked striped bass ,roast chicken ,young artichokes1 en cocotte ,baked sweet potatoes with sugar ,cold asparagus1 mayonnaise ,fancy ice cream ,alsatian wafers ,demi tasse ,egg salad4 ,boil one dozen eggs eight minutes1 remove the shells1 and cut the eggs in half4 ,place on a platter on lettuce leaves1 season with salt and fresh-ground blackpepper1 sprinkle with two spoonfuls of vinegar1 three of olive oil1 and some chopped chervil and parsley4 ,royal cake4 ,bake a ,french sponge cake 7which see71 cut into four layers1 and fill between with royal butter4 ,glace the whole with orange icing1 and form on top a crown1 using a pastry bag and some royal butter4 ,decorate around the top of the cake with candied fruits4 ,royal butter4 ,the yolks of four hard-boiled eggs1 six ounces of sweet butter1 one-quarter pound of powdered sugar1 and one teaspoonful of orange flower water4 ,crush and work the yolks smooth in a bowl1 stir in the butter1 sugar and flavoring1 and mix well4 ,allow it to become very cold2 pass it through a fine sieve and it will come out like vermicelli4 ,use it for cake filling and cake decorations4 ,puree of peas with noodles4 ,make a puree of pea soup1 and to each quart add three ounces of boiled noodles4 ,young artichokes1 en cocotte4 ,select very small ,california artichokes1 trim them1 and put in an earthen cocotte dish with one spoonful of hot olive oil1 season with salt and pepper1 cover1 and cook slowly for about twenty-five minutes4 ,then add to each dozen artichokes one small can of ,american peas1 and one head of lettuce salad sliced very thin4 ,cover again1 and cook in oven for about twenty minutes more4 ,baked sweet potatoes1 with sugar4 ,boil half a dozen sweet potatoes until nearly done2 cut in half1 or in thick slices2 lay in a buttered baking dish1 spread with butter1 sprinkle with a spoonful of brown sugar1 season with salt and pepper1 add one spoonful of hot water1 set in oven and finish cooking1 basting often until brown4 ,,september #ac ,,breakfast ,baked bananas ,boiled eggs ,dry toast ,coffee ,,luncheon ,grapefruit with cherries ,scrambled eggs1 ,nantaise ,deviled ham ,puree of salad ,york potatoes ,roquefort sandwiches ,coffee ,,dinner ,consomme ,napier ,radishes1 ,antipasto ,oysters ,mornay ,roast leg of lamb ,stewed onions ,scalloped pumpkin and rice ,sybil potatoes ,endives salad ,roman punch ,macaroons ,demi tasse ,scrambled eggs1 ,nantaise4 ,split some sardines and lay on four pieces of buttered toast4 ,cook the scrambled eggs1 and pour over the sardines4 ,deviled ham4 ,slice some boiled or raw ham1 spread with ,french and ,english mustard mixed1 roll in fresh bread crumbs1 and broil4 ,then place on platter1 and serve with sauce diable1 tomato sauce1 or sauce ,colbert4 ,garnish the platter with watercress and quartered lemons4 ,york potatoes4 ,add some boiled ham cut in small squares to ,duchesse potatoes4 ,consomme ,napier4 ,add to boiling consomme a marrow bone cut as thin as your butcher can cut it with a saw4 ,serve at once4 ,oysters ,mornay4 ,parboil two dozen oysters in their own juice1 then place them on a flat buttered baking dish1 season with salt and pepper1 cover with cream sauce1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven until brown4 ,stewed onions4 ,peel some small white onions1 and boil in salted water until tender4 ,then drain1 and turn into a hot vegetable dish4 ,melt two tablespoonfuls of butter in a sauce pan1 stir in one tablespoonful of flour1 mix well1 add one-half pint of boiling milk1 season with salt and pepper1 boil for five minutes1 and pour over the onions4 ,scalloped pumpkin and rice4 ,use a buttered fireproof dish4 ,put in a layer of stewed pumpkin1 cover with a layer of boiled rice1 then a spoonful of cream sauce1 and continue in this order until the dish is nearly full4 ,sprinkle with bread crumbs1 put small bits of butter on top1 and bake in oven until brown4 ,stewed pumpkin4 ,peel the pumpkin1 cut in one-inch squares1 place in a well-buttered casserole1 season with salt and pepper1 put small pieces of butter on top1 add one spoonful of broth1 cover1 and bake in oven for thirty minutes4 ,serve in a vegetable dish1 sprinkled with chopped parsley4 ,,september #ad ,,breakfast ,fresh strawberries with cream ,boiled salt mackerel1 with melted butter ,boiled potatoes ,rolls ,coffee ,,luncheon ,stuffed eggs1 ,epicure ,salisbury steak1 ,stanley ,spanish beans ,watercress salad ,wine jelly with peaches ,lady fingers ,demi tasse ,,dinner ,toke ,point oysters1 mignonette ,cream of tomatoes ,ripe ,california olives ,sand dabs1 meuniere ,roast duckling1 apple sauce ,corn oysters ,green peas ,baked sweet potatoes ,lettuce salad ,french pastry ,demi tasse ,stuffed eggs1 ,epicure4 ,boil six eggs until hard1 remove the shells1 and cut in two lengthwise4 ,mix the yolks with one spoonful of puree de foie gras1 and the chopped breast of a boiled chicken4 ,season with salt and pepper1 pass through a fine sieve1 put in bowl1 add two ounces of sweet butter1 mix well1 and fill the eggs4 ,serve on lettuce leaves4 ,salisbury steak1 ,stanley4 ,pass two pounds of raw beef through a fine meat grinder1 season with salt and pepper and add a cup of thick cream4 ,make four1 or six1 oval steaks1 roll in fresh bread crumbs1 then in oil1 and broil4 ,place on a platter4 ,split some bananas1 roll in flour1 fry in butter1 and lay two pieces on top of each steak4 ,pour horseradish sauce around the steaks4 ,spanish beans4 ,one pint of red kidney beans1 one pint of tomatoes1 one onion chopped fine1 one clove of garlic1 one tablespoonful of oil1 one-half pound of bacon or pork1 one-half pound of beef cut in dices1 one tablespoonful of powdered ,spanish pepper1 and a little salt and pepper4 ,soak the beans over night1 parboil1 and drain4 ,add the tomatoes1 onion1 garlic1 meat1 etc41 season with salt and pepper1 and pour in enough water to keep it from being too sticky1 or thick4 ,cook slowly all day1 or until the meat is tender1 and the beans thoroughly cooked4 ,about half an hour before serving add the ,spanish pepper1 and a tablespoonful of corn meal4 ,the cooking may be finished in a fireproof dish1 in the oven1 if preferred4 ,wine jelly with apricots4 ,fill some individual moulds1 or glasses1 half full of liquid jelly1 place in the center of each one-half of a canned1 or fully ripe1 apricot2 and place in ice box to set4 ,when firm1 fill to the tops with more jelly1 and again set in ice box until ready to use4 ,wine jelly with peaches4 ,prepare in the same manner as above4 ,wine jelly with any kind of berries4 ,prepare in the same manner as above1 using selected ripe berries of any kind4 ,corn oysters4 ,mix well together two cupfuls of grated green corn1 one beaten egg1 one cup of flour1 and a little salt and pepper4 ,drop from a spoon into very hot fat1 in a frying pan4 ,serve on a napkin4 ,,september #ae ,,breakfast ,fresh raspberries with cream ,oatmeal ,pulled bread ,crescents ,chocolate ,,luncheon ,hors d'oeuvres1 assorted ,omelette ,bayonnaise ,paprika schnitzel with spaetzle ,swiss cheese with crackers ,pears ,coffee ,,dinner ,consomme with stuffed cabbage ,sardines ,fillet of sole1 ,meissonier ,english mutton chops ,broiled fresh mushrooms ,colache 7vegetable7 ,rissolee potatoes ,escarole salad ,fancy ice cream ,assorted cakes ,coffee ,omelette ,bayonnaise4 ,for four persons1 take the bottoms of two boiled artichokes and cut in squares4 ,add one-half can of ,french mushrooms1 sliced4 ,mix with a very little tomato sauce4 ,make the omelet1 and before turning over on the platter fill with the above preparation4 ,make four fillets of anchovies on top of the omelet1 and pour ,bearnaise sauce around it4 ,pulled bread4 ,take a large loaf of fresh bread and remove the inside1 pulling it into large flakes4 ,put the flakes on a baking pan and bake in a moderate oven until crisp and brown4 ,consomme with stuffed cabbage4 ,add to hot consomme one small stuffed cabbage to each person4 ,stuffed cabbage4 ,may be made any size1 using the whole cabbage2 or as small around as a silver half dollar1 for garnishing4 ,parboil a whole cabbage2 or some leaves only4 ,make a stuffing as follows3 ,soak two rolls in milk for ten minutes1 then squeeze out1 and chop fine4 ,add one onion1 chopped and fried in butter2 one pound of sausage meat2 a whole raw egg1 and some chopped parsley1 chervil and chives4 ,season with salt and pepper1 and mix well4 ,fill the whole head of cabbage if desired4 ,or1 take two leaves and season with salt and pepper1 put a spoonful of the stuffing in the center1 and fold the leaves in the form of a ball4 ,place the stuffed cabbage in a buttered pan with a sliced carrot and onion1 a bay leaf and a clove4 ,cover with bouillon1 put a buttered paper over the top of the pan1 and cook in the oven until the cabbage is soft4 ,if served as a vegetable serve a brown meat gravy1 or sauce ,madere1 or tomato sauce4 ,fillet of sole1 ,meissonier4 ,trim four fillets of sole1 fold them in half1 season with salt and pepper1 lay in buttered saute pan1 add one-half glass of white wine and one-half cup of fish broth1 cover with buttered paper1 and cook in oven for ten minutes4 ,put the fillets on a platter and cover with the following sauce3 ,cut a carrot and a turnip in very small dices1 like brunoise1 and put in a casserole with one ounce of butter4 ,cover the casserole1 and simmer for twenty minutes or over1 but be careful that it does not burn4 ,put two ounces of butter in another casserole1 add a spoonful of flour and the broth from the cooked sole4 ,if too thick add a little fish stock4 ,boil for five minutes1 bind with the yolks of two eggs mixed with half a cup of cream1 strain1 and add the carrots and turnips1 from which the butter has been drained4 ,season well4 ,colache 7vegetable74 ,pare three good-sized summer squash1 and cut in small squares2 three peeled and quartered tomatoes1 and the corn cut from four ears4 ,put two ounces of butter in a casserole with one chopped onion1 and simmer until the onion is yellow4 ,then add the squash1 corn and tomatoes1 and steam slowly for about three-quarters of an hour4 ,season with salt and pepper4 ,,september #af ,,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 soup1 a la royal ,pickles4 ,ripe ,california olives ,sand dabs1 ,carnot ,larded tenderloin of beef1 ,sigurd ,lettuce braise ,cold asparagus1 mayonnaise ,black cake ,compote of apricots4 ,coffee ,broiled oysters with bacon4 ,drain the juice from two dozen large oysters1 season with salt and pepper1 roll in melted butter1 then in fresh bread crumbs1 place in a thin-wired special oyster broiler1 sprinkle with olive oil1 and broil4 ,when done1 place on four pieces of buttered toast1 put a spoonful of maitre d'hotel butter on top1 and two strips of broiled bacon on top of all4 ,serve with lemons cut in half1 and parsley in branches4 ,pig's knuckles and sauerkraut4 ,if fresh pig's knuckles are used salt must be added to the water2 with salted knuckles it is unnecessary4 ,put the knuckles in a kettle filled with cold water1 and bring to a boil4 ,skim1 then add one onion1 one carrot1 one leek1 one branch of celery1 and a bouquet garni4 ,boil slowly until soft4 ,place on a platter and garnish with sauerkraut4 ,ditalini soup a la royal4 ,ditalini is a species of macaroni1 prepared in small pieces4 ,bring two quarts of chicken broth to a boil1 add one-half pound of ditalini1 and boil until the paste is soft4 ,then bind the soup with the yolks of three eggs mixed with half a pint of cream4 ,season well with salt and pepper1 and serve at once4 ,serve grated cheese separate4 ,sand dabs1 ,carnot4 ,place four cleaned and well seasoned sand dabs in a buttered pan1 add one-half glass of white wine and one-half cup of fish stock2 cover1 and cook4 ,when done place on a platter and pour a white wine sauce over the fish4 ,garnish with small patties filled with oyster crabs4 ,oyster crab patties4 ,wash one-half pint of oyster crabs1 and drain well4 ,put the crabs in a saute pan with one ounce of butter1 season with salt and pepper1 and toss over the fire for five minutes4 ,then add a pony of sherry wine1 and simmer for two minutes4 ,then add one-half cup of cream sauce1 or white wine sauce1 and fill the patties4 ,serve hot4 ,for garnishing fish1 make very small patties4 ,if served as a fish course1 serve on a platter garnished with parsley in branches4 ,larded tenderloin of beef1 ,sigurd4 ,roast a larded tenderloin of beef1 place on a platter1 and garnish one side with stuffed tomatoes ,creole2 and the other side with potato croquettes4 ,serve sauce ,perigueux separate4 ,black cake 7,christmas cake74 ,one pound of butter1 one pound of sugar1 one pound of flour1 ten eggs1 one-half pint of brandy1 three pounds of currants1 one pound of citron1 two pounds of seeded raisins1 one-half pound of orange-peel1 one-quarter pound of molasses1 one-half ounce of powdered cloves1 one-half ounce of ginger1 one ounce of allspice1 one-half ounce of cinnamon1 and the rind and juice of two lemons4 ,mix thoroughly and bake4 ,,september #ag ,,breakfast ,stewed prunes ,boiled eggs ,buttered toast ,english breakfast tea ,,luncheon ,cold consomme in cups ,poached eggs1 ,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 olives4 ,radishes ,boiled salmon1 ,badu-,cah ,parisian potatoes with parsley ,roast turkey1 cranberry sauce ,corn fritters1 ,susan ,jones ,peas4 ,endives salad ,vanilla ice cream ,seed biscuits ,demi tasse ,poached eggs1 ,dauphine4 ,lay some poached eggs on toast and garnish with asparagus tips4 ,pour over the eggs some sauce ,madere1 to which has been added some sliced ,french mushrooms4 ,lorenzo salad4 ,cut some pears in squares1 and add equal parts of watercress and lettuce4 ,season with ,french dressing to which has been added two spoonfuls of chutney sauce4 ,kalte ,schahle4 ,this is a ,german summer drink1 and is made as follows3 ,put in a pitcher a large piece of ice1 and then add three large glasses of beer1 two large glasses of lemonade made with very little sugar1 two spoonfuls of small raisins1 and three spoonfuls of grated pumpernickel4 ,cream of corn and onions4 ,heat two ounces of butter in a casserole2 then add two spoonfuls of flour1 one quart of chicken broth1 six sliced onions1 and six grated ears of corn4 ,season with salt and pepper1 and boil for one hour4 ,then add one pint of milk1 and boil again4 ,strain through a fine sieve1 put back in casserole1 add one-half pint of sweet cream1 bring nearly to a boil1 and add two ounces of butter4 ,when the butter is melted1 serve4 ,boiled salmon1 ,badu-,cah4 ,cut two slices of salmon about one inch thick1 and put in pot in cold water2 add half of a sliced onion1 half of a carrot1 one bouquet garni1 one-half spoonful of salt1 and one wineglassful of vinegar4 ,boil slowly for twenty minutes4 ,serve on a platter1 on a napkin1 garnished with two lemons cut in half1 and parsley in branches4 ,serve separate1 lobster sauce to which has been added two spoonfuls of capers4 ,lobster sauce4 ,make two pints of white wine sauce1 and whip into it two large spoonfuls of lobster butter4 ,season with salt and ,cayenne pepper4 ,strain1 and add half a cupful of lobster cut in small dices4 ,for ,badu-,cah1 omit the lobster4 ,cranberry sauce4 ,boil one-half gallon of ripe cranberries with one-quart of water4 ,boil until soft1 strain1 add one and one-half pounds of sugar1 and boil for five minutes4 ,pour in moulds1 and serve cold4 ,this sauce may be made without straining if desired4 ,corn fritters1 ,susan ,jones4 ,one pint of grated corn1 half a teacupful of milk1 half a teacupful of flour1 a small teaspoonful of baking powder1 a tablespoonful of melted butter1 two eggs1 one teaspoonful of salt1 and a little pepper4 ,mix1 and drop from a spoon into hot fat1 and fry4 ,seed biscuits4 ,four ounces each of sugar and butter1 one pound of flour1 three eggs1 half ounce of caraway seeds1 and lemon flavoring4 ,mix to a dough1 roll out about one-quarter inch thick1 cut in round shapes1 wash the tops with beaten eggs1 and bake in a medium oven4 ,,september #ah ,,breakfast ,baked bananas ,codfish in cream ,baked potatoes ,rolls ,coffee ,,luncheon ,cantaloupe ,eggs1 ,isabella ,mixed grill1 special ,escarole salad ,petaluma cream cheese with crackers ,coffee ,,dinner ,consomme printanier royal ,california ripe olives ,ecrevisses en buisson ,boiled leg of mutton1 caper sauce ,mashed turnips ,steamboat fried potatoes ,lettuce and grapefruit salad ,orange souffle glace1 ,st4 ,francis ,tango cake ,demi tasse ,baked bananas4 ,peel six bananas and cut them in half1 lengthwise4 ,lay in a pan close together4 ,mix a little powdered cinnamon with some sugar1 and spread over the bananas4 ,put some small bits of butter on top1 and bake for twenty minutes4 ,while baking1 baste a couple of times with a little syrup4 ,serve with its own juice4 ,orange souffle glace1 ,st4 ,francis4 ,take six nice oranges and cut off the tops4 ,take out the insides4 ,put some sliced fruit1 such as apples1 oranges1 pineapple1 grapefruit1 etc41 in the bottom of the orange shell1 and fill about one-third full4 ,add one-third of vanilla ice cream1 and finally finish with a meringue made of the whites of three eggs1 six ounces of sugar1 and the grated rind of an orange4 ,dust some powdered sugar on top1 and bake in a very hot oven until brown4 ,eggs1 ,isabella4 ,put some thick ,creole sauce on a platter1 lay four poached eggs on top1 and cover with a little cream sauce4 ,petaluma cream cheese4 ,this cheese is a specialty of ,petaluma1 ,california4 ,serve plain2 or mixed with salt1 pepper1 chopped chives1 and caraway seeds4 ,or serve with powdered sugar and cream1 separate4 ,tango cake4 ,one-quarter pound of burnt almonds1 powdered very fine1 one-quarter pound of melted butter1 three-quarters of a pound of sugar1 two ounces of grated chocolate1 one-quarter pound of biscuit crumbs1 the grated rind of one lemon1 the yolks of seven eggs1 three whole eggs1 the whites of seven eggs beaten very hard1 and one pony of rum4 ,beat the eggs and yolks with the sugar until light2 then add the almonds1 chocolate1 crumbs and lemon rind1 and mix well4 ,add the rum and melted butter2 and finally the whites of eggs1 mixing lightly4 ,line a ring mould with very thin tartelette dough1 cover the bottom with apricot jam1 and then fill with the above preparation4 ,bake in a warm 7not hot71 oven4 ,when done1 glace with icing flavored with rum4 ,while the icing is still soft sprinkle with assorted colored nonpareil seeds4 ,these seeds may be obtained of grocers dealing in fancy groceries4 ,steamboat fried potatoes4 ,peel three fresh-boiled potatoes1 and cut crosswise in pieces one and one-half inches thick4 ,fry in a pan with half butter and half chicken fat4 ,season with salt and pepper1 and cook until golden yellow4 ,,september #ai ,,breakfast ,stewed pears with claret ,oatmeal and cream ,dry toast ,oolong tea ,,luncheon ,shrimp salad1 ,anastine ,shirred eggs1 ,imperial ,breast of squab1 au jus ,peas ,chocolate cream pie ,coffee ,,dinner ,oysters on half shell ,potage ,carpure ,dill pickles4 ,lyon sausage ,sand dabs1 saute meuniere ,roast chicken ,cauliflower ,hollandaise ,potatoes au gratin ,endives salad ,coffee ice cream ,anise toast ,demi tasse ,stewed pears with claret4 ,peel a dozen nice pears1 put them in an earthen pot1 add one pint of water1 one-half pint of claret1 one-half pound of sugar1 and a piece of cinnamon stick4 ,cover the pot1 and cook in oven for about two hours4 ,serve cold4 ,shrimp salad1 ,anastine4 ,six shallots1 one-half stalk of celery1 one-half can of pimentos1 and some parsley4 ,chop all very fine1 and put in salad bowl with two pounds of picked shrimps4 ,mix1 and add one-half teaspoonful of salt1 some fresh-ground black pepper1 two spoonfuls of tarragon vinegar1 and four spoonfuls of olive oil4 ,serve in a salad bowl1 with leaves of lettuce around the sides2 and with hard-boiled eggs cut in four4 ,shirred eggs1 ,imperial4 ,cut fresh goose liver in small pieces1 and fry in pan seasoned with salt and pepper4 ,then place the liver in a buttered shirred egg dish1 break eggs on top1 season with salt and pepper1 and cook until the eggs are done4 ,breast of squab1 au jus4 ,cut the breasts from four large squabs1 season with salt and pepper1 and roll in flour4 ,heat two ounces of butter in a saute pan1 add the breasts1 and fry for ten minutes4 ,place the breasts on a platter1 and put in the pan one spoonful of meat extract and one-half cup of stock4 ,season with salt and pepper1 reduce one-half by boiling1 and pour over the squab4 ,sprinkle with chopped parsley4 ,chocolate cream pie4 ,one quart of milk1 the yolks of eight eggs1 one-half pound of sugar1 two ounces of corn starch1 two ounces of powdered cocoa1 and one ounce of butter4 ,dissolve the corn starch in a little milk1 and stir into the yolks of eggs4 ,put the milk on the fire1 add the sugar1 cocoa1 and butter1 and bring to a boil4 ,then pour it into the yolks and corn starch1 and set back on the stove until it thickens4 ,have a pie crust already baked1 fill it with this cream1 decorate the top with meringue1 and set it in the oven to brown the top4 ,serve cold4 ,the above will make about two pies4 ,potage ,carpure4 ,slice a head of lettuce very fine1 wash1 and drain well4 ,then put in a casserole with two ounces of butter1 cover1 and simmer for ten minutes4 ,then add chicken broth1 or clear veal or beef broth 7three pints71 season with salt and pepper1 and boil slowly for about fifteen minutes4 ,bind with the yolks of three eggs mixed with half a pint of cream4 ,serve with bread sliced thin1 and dried in the oven1 like toast4 ,anise toast4 ,one-half pound of sugar1 four whole eggs1 the yolks of two eggs1 one-half ounce of anise seed1 one-half pound of flour1 and lemon flavoring4 ,beat the eggs1 yolks and sugar over the fire until light2 then remove and continue beating until cold4 ,add the flour1 seeds1 and flavor2 dress on a buttered pan in long strips1 and bake4 ,when cold cut in slices1 and toast in the same manner as zwieback4 ,,september #bj ,,breakfast ,strawberries with cream ,broiled salt mackerel ,boiled potatoes ,rolls ,coffee ,,luncheon ,eggs1 ,derby ,cold chicken1 ,isabella ,compote of peaches ,devil cake ,demi tasse ,,dinner ,consomme ,chartreuse4 ,queen olives ,terrapin saute au beurre ,roast lamb1 mint sauce ,timbale of spinach ,potatoes1 ,hollandaise ,lettuce and grapefruit salad ,vanilla ice cream ,baises 7chocolate drops7 ,coffee ,eggs1 ,derby4 ,cut a can of goose liver au natural in slices one-half inch thick1 season with salt and pepper1 roll in flour1 and fry in butter4 ,place on a platter1 put a poached egg on top of each slice1 and pour sauce ,madere1 to which has been added sliced mushrooms1 over the eggs4 ,cold chicken1 ,isabella4 ,boil a fat chicken4 ,when cold1 slice the breast very thin4 ,make a pint of mayonnaise1 and add a spoonful of paprika to it4 ,mix a cup of cold boiled rice with one spoonful of the mayonnaise1 season with salt1 and place in the center of a china platter4 ,lay the breast of chicken on top1 and pour the rest of the sauce over all4 ,lay a few leaves of tarragon crosswise on top4 ,at each end of the platter place two bouquets of asparagus tips4 ,sprinkle with finely chopped chervil4 ,baises 7chocolate drops74 ,one pound of sugar 7half powdered and half icing71 the whites of three eggs1 two ounces of chocolate1 and vanilla flavoring4 ,dissolve the chocolate1 and stir into the sugar and whites of eggs1 over the fire1 until all is melted and smooth2 but do not let it come to a boil4 ,dress on a buttered pan1 like peppermint drops4 ,allow to dry out for a few hours1 and bake in a moderate oven4 ,devil cake4 ,one-half pound of almond paste1 one-half pound of sugar1 one-half pound of butter1 four ounces of grated chocolate1 twelve yolks and twelve whites of eggs1 and four ounces of flour4 ,cream the sugar with the butter1 and work in the yolks4 ,rub the almond paste smooth with four of the whites of eggs1 and add1 with the grated chocolate1 to the sugar1 butter and yolks4 ,beat the rest of the whites of eggs very hard and stiff1 and add them to the mixture1 with the flour4 ,fill a buttered cake mould1 and bake4 ,allow to become cool2 then cut into three layers1 and fill between with chocolate filling4 ,glace the top with very dark chocolate frosting4 ,consomme ,chartreuse4 ,boil one cup of chestnuts in salted water until tender4 ,then drain off the water1 and pass the chestnuts through a fine sieve4 ,when the chestnuts are cold put in a bowl1 add four whole eggs1 and one pint of lukewarm consomme2 season with salt and pepper2 mix well2 put in buttered timbale moulds1 set them in bain-marie1 and boil for twenty minutes1 when they will set like custard when cold4 ,turn out of moulds1 and cut in slices one-eighth inch thick4 ,serve in hot consomme4 ,terrapin au beurre4 ,boil two terrapin 7see index71 cut up2 season with salt1 pepper and a little paprika and celery salt4 ,heat three ounces of butter in a pan1 add the terrapin1 and toss for about ten minutes4 ,put the terrapin in a chafing dish1 add to the pan two ounces of butter1 cook till brown1 and pour over the terrapin4 ,sprinkle a pony of dry sherry wine over all1 cover the dish1 and allow to stand for a few minutes before serving4 ,,september #ba ,,breakfast ,sliced pineapple ,hominy with cream ,crescents ,russian caravan tea ,,luncheon ,canape ,riga ,consomme in cups ,chicken hash1 with poached eggs ,roquefort cheese with crackers ,coffee ,,dinner ,oysters on half shell ,bean and cabbage soup ,celery ,fillet of ,tahoe trout1 au vin blanc ,roast loin of pork1 apple sauce ,sweet potatoes saute ,artichokes1 ,hollandaise ,green corn ,waldorf salad ,cold chocolate pudding ,coffee ,bean and cabbage soup4 ,soak two pounds of white beans in water over night4 ,put in a vessel two pounds of salt pork1 three pounds of shin of beef1 two gallons of cold water1 and a tablespoonful of salt4 ,bring slowly to a boil1 and skim well4 ,add the beans1 and boil for an hour4 ,then add a small head of cabbage that has been cut in one-inch squares1 one onion1 one carrot1 a bouquet garni1 and one mashed clove of garlic4 ,boil slowly for two hours1 then remove the pork1 beef1 carrot1 onion and bouquet garni4 ,season to taste with salt and pepper1 and add a little chopped parsley4 ,cold chocolate pudding4 ,one pint of cream1 one-half pint of milk1 the yolks of four eggs1 six ounces of sugar1 three ounces of chocolate1 one-half ounce of gelatine1 and a little vanilla flavoring4 ,soak the gelatine in a little cold water4 ,dissolve the chocolate and sugar on the fire2 then add the yolks and milk1 and stir until it thickens1 but do not let it come to a boil4 ,remove from the fire1 add the gelatine and vanilla flavoring1 and stir until the gelatine is melted4 ,then strain1 and cool4 ,whip the cream until stiff1 mix with the foregoing1 and immediately pour into pudding moulds4 ,set in the ice box to harden4 ,serve with cold chocolate sauce4 ,cold chocolate sauce4 ,three-quarters of a pound of sugar1 one-half pound of water1 and four ounces of powdered chocolate4 ,bring the water to a boil1 and dissolve the chocolate and sugar in it4 ,bring to a boil again2 take off the fire1 and allow to become cool4 ,serve with bavarois1 puddings1 blanc mange1 ice creams1 etc4 ,italian wine sauce1 for puddings4 ,two ounces of sago1 one-half pint of water1 one-half pint of claret1 one-quarter pound of sugar1 the juice of an orange1 and a pony of rum4 ,soak the sago in the water for over an hour2 then boil until clear4 ,then add the claret1 sugar1 and orange juice1 and continue on fire until it thickens4 ,then add the rum4 ,serve with corn meal1 sago1 tapioca1 or rice pudding4 ,,september #bb ,,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 eels1 sauce remoulade ,breast of chicken with figs ,artichokes1 sauce ,italienne ,broiled fresh mushrooms ,potatoes a la ,reine ,romaine salad1 ,roquefort dressing ,biscuit glace1 ,st4 ,francis ,alsatian wafers ,coffee ,consomme ,trianon4 ,cut some green1 red1 and natural royal in triangle shapes1 and serve in hot consomme4 ,consomme with green royal4 ,mix four eggs with one pint of warm consomme1 add green coloring1 strain1 put in buttered timbale moulds1 and cook in bain-marie4 ,cut in any shape1 and serve in hot consomme4 ,consomme with red royal4 ,obtain some red coloring from a fancy grocer4 ,mix the yolks of four eggs with one pint of warm consomme1 add some coloring1 strain1 and cook in bain-marie4 ,cut in any shape desired1 and serve in hot consomme4 ,fried eels1 sauce remoulade4 ,cut the eels in pieces two inches long1 and boil in water with a little salt and vinegar1 one sliced onion1 one carrot1 and a bouquet garni4 ,allow to become cool in its own gravy4 ,then take out of the gravy1 roll in flour1 then in beaten eggs1 then in bread crumbs1 and fry in very hot swimming fat until golden yellow4 ,season with salt1 and serve on a platter1 on a napkin4 ,garnish with fried parsley and quartered lemons4 ,serve sauce remoulade separate4 ,breast of chicken with figs4 ,cut the breasts from two young raw roasting chickens1 remove the skin1 season with salt and pepper1 roll in table cream1 then in flour1 and fry in very hot melted butter4 ,when the breasts are done1 pour three spoonfuls of cream on a platter and lay the breasts on top4 ,heat some preserved figs1 and garnish with two for each person4 ,or dry figs may be warmed in consomme1 and used instead1 if desired4 ,,september #bc ,,breakfast ,fresh raspberries with cream ,griddle cakes with maple syrup ,rolls ,coffee ,,luncheon ,grapefruit en supreme ,eggs ,belley ,roast loin of pork1 apple sauce ,fried sweet potatoes ,cold artichokes1 mayonnaise ,camembert cheese with crackers ,coffee ,,dinner ,chicken broth1 ,san ,remo ,celery ,oysters1 ,victor ,hugo ,small tenderloin steak1 ,cercle ,militaire ,peas in cream ,pont ,neuf potatoes ,chiffonnade salad ,philadelphia vanilla ice cream ,assorted cakes ,demi tasse ,eggs ,belley4 ,slice some smoked beef very fine1 parboil1 and add to plain scrambled eggs1 with a little chopped chives4 ,chicken broth1 ,san ,remo4 ,make two quarts of plain chicken broth1 add to it one-half cup of sliced soft-boiled carrots1 and one cup of boiled rice4 ,serve grated cheese separate4 ,oysters1 ,victor ,hugo4 ,season two dozen oysters on the half shell with salt and pepper4 ,put in a bowl one cupful of fresh-grated horse radish1 a little chopped parsley1 one-half cup of fresh bread crumbs1 one spoonful of grated cheese1 and one spoonful of butter4 ,mix well1 and spread over the oysters4 ,put in oven to bake1 and when done serve in the same shells4 ,serve one-half lemon to each person4 ,small tenderloin steak1 ,cercle ,militaire4 ,season four small tenderloin steaks with salt and pepper1 roll in oil1 and broil4 ,broil in the same manner1 and at the same time1 four whole lamb kidneys4 ,when done place the steaks on a platter with the kidneys on top4 ,boil four artichokes1 remove the leaves1 and toss the bottoms in a saute pan with a little butter4 ,season with salt and pepper1 and use to garnish the steaks4 ,heat two ounces of butter in a saute pan1 add six chopped shallots1 when hot add a piece of lemon and a little chopped parsley1 and pour over the kidneys and steaks4 ,,september #bd ,,breakfast ,orange marmalade ,boiled eggs ,buttered toast ,ceylon tea ,,luncheon ,cantaloupe ,poached eggs1 ,mexicaine ,broiled pig's feet ,lyonnaise potatoes ,lettuce salad ,meringue ,chantilly ,demi tasse ,,dinner ,consomme ,madrilene ,ripe olives4 ,celery ,planked black bass ,roast ,muscovy duck1 apple sauce ,artichokes1 ,barigoule ,laurette potatoes ,fresh asparagus1 ,hollandaise ,westphalian ham ,frozen egg nogg ,assorted cakes ,coffee ,poached eggs1 ,mexicaine4 ,slice one green pepper1 and simmer in butter4 ,slice one-half can of cepes1 and toss in olive oil over fire4 ,slice two pimentos2 and mix all together with one cup of tomato sauce4 ,season well1 pour on a platter1 and lay six poached eggs on top4 ,roast ,muscovy duck4 ,clean a ,muscovy duck1 season with salt and pepper1 and stuff with a piece of celery and two shallots chopped very fine4 ,put the duck in a roasting pan with a sliced onion and carrot1 add a little water1 and put in a hot oven4 ,the water will evaporate quickly1 and the fat from the duck will be sufficient to roast it4 ,baste often4 ,when done place the duck on a platter1 remove the fat from the pan1 add one cup of stock and a spoonful of meat extract1 boil for five minutes1 and pour over the duck4 ,artichokes1 ,barigoule4 ,parboil six artichokes in salted water for two minutes4 ,then remove the hairy part1 between the leaves and the bottoms2 and fill with a stuffing made as follows3 ,simmer twelve chopped shallots in a casserole in two ounces of butter2 then add one-half pound of chopped fresh mushrooms1 and simmer again for ten minutes4 ,then add one-half glass of white wine1 and boil until nearly dry1 but be careful that it does not burn4 ,then add one-half cup of brown gravy1 season with salt and pepper and a little chopped garlic and parsley1 and boil for five minutes4 ,then thicken with the yolks of three raw eggs1 and if necessary add a very little fresh bread crumbs4 ,when the artichokes are filled tie a thin slice of salt pork over the tops1 lay in a saute pan1 with sliced onions1 sliced carrots1 a bouquet garni1 and one-half pint of bouillon4 ,cover1 set in the oven and cook for about forty-five minutes4 ,if the leaves loosen easily they are done4 ,serve on a platter with sauce ,madere4 ,fresh asparagus and ,westphalia ham4 ,boil some fresh asparagus1 and serve with ,hollandaise sauce4 ,serve at the same time raw sliced ,westphalian ham4 ,,september #be ,,breakfast ,sliced peaches with cream ,breakfast sausages ,flannel cakes1 maple syrup ,rolls ,coffee ,,luncheon ,oysters1 ,louis ,vogeleier omelet ,spring lamb ,irish stew with dumplings ,camembert and ,brie cheese with crackers ,coffee ,,dinner ,homemade clam soup ,dill pickles4 ,salted pecans ,fillet of sole1 ,paul ,bert ,leg of veal1 au jus ,spinach ,mashed potatoes ,lettuce salad ,german apple cake ,demi tasse ,oysters1 ,louis4 ,season two dozen oysters on the half shell with salt and pepper1 sprinkle with one dozen shallots chopped fine4 ,put one-half teaspoonful of bread crumbs1 mixed with a little paprika1 on each oyster4 ,put a small bit of butter on top of each1 and bake in oven for about ten minutes4 ,serve in the shells1 with one-half lemon to each person4 ,spring lamb ,irish stew with dumplings4 ,make an ,irish stew 7see index71 and cook some dumplings in the broth1 as given below4 ,dumplings1 for stews1 pot pie1 etc4 ,one quart of flour1 three heaping teaspoonfuls of baking powder1 one-half teaspoonful of salt1 and some sweet milk4 ,sift the baking powder1 salt and flour1 four times4 ,add enough milk to make rather a stiff dough or batter4 ,drop by spoonfuls into boiling broth4 ,there should be broth enough to cook up around the dumplings1 but not enough to cover them4 ,boil for half an hour1 and do not lift the cover until done4 ,homemade clam soup4 ,put three dozen ,little ,neck clams with their juice in a sauce pan4 ,add one pint of cold water1 bring to a boil1 and skim well4 ,then add one-half pint of boiling cream and two ounces of butter4 ,when the butter is melted add one cup of broken saltine crackers1 and season with salt1 pepper1 and a little chopped parsley4 ,fillet of sole1 ,paul ,bert4 ,put four fillets of sole in a buttered pan1 season with salt and pepper1 add one-half cup of fish stock1 and one-half glass of white wine1 cover with a buttered paper1 and cook for ten minutes4 ,place fillets on a platter1 reduce the stock nearly dry1 add one cup of tomato sauce and one cup of ,bearnaise sauce1 mix well1 and strain over the fish4 ,,september #bf ,,breakfast ,fresh strawberries with cream ,plain poached eggs on toast ,rolls ,coffee ,,luncheon ,pimentos ,suedoise ,sand dabs1 meuniere ,fried loin of lamb chops1 tomato sauce ,lima beans with shallots ,potato salad ,chocolate eclairs ,demi tasse ,,dinner ,toke ,point oysters ,sorrel soup with rice ,chow chow ,baked lobster1 cardinal ,ham glace1 champagne sauce ,cooked lettuce salad ,duchesse potatoes ,fruit salad ,philadelphia lemon water ice ,assorted cakes ,coffee ,pimentos ,suedoise4 ,spread the contents of a can of pimentos flat on the table1 lay a fillet of anchovies in oil on each pimento1 and roll up in the form of a sausage with the anchovy in the center4 ,lay them on a ravier dish1 season with salt and pepper1 one-third of vinegar and two-thirds olive oil1 and sprinkle with chopped parsley4 ,fried loin of lamb chops4 ,have your butcher cut six nice loin chops about one and one-quarter inch thick1 and well trimmed4 ,season with salt and pepper1 roll in flour1 then in beaten egg1 and finally in bread crumbs4 ,put some lard or melted butter in a saute pan1 and when hot add the chops and fry until nice and brown4 ,place on a platter1 garnish with parsley in branches and lemons cut in half4 ,serve any sauce desired1 separate4 ,lima beans with shallots4 ,put one dozen chopped shallots in a casserole with two ounces of butter4 ,when hot1 add one teaspoonful of flour1 one-half cup of bouillon1 one quart of boiled ,lima beans1 and season with salt1 pepper and a little chopped parsley4 ,boil for ten minutes4 ,baked lobster1 ,cardinal4 ,boil four small lobsters4 ,when done1 split in two1 remove the meat1 and save the shells4 ,put two ounces of butter in a saute pan1 add the lobster meat cut in slices one-half inch thick1 season with salt and pepper1 and toss over the fire for a few minutes4 ,then add one-half glass of sherry wine1 and reduce until nearly dry4 ,then add one cup of cream sauce and boil for a few minutes4 ,then add one spoonful of lobster butter1 mix well2 and then fill the shells4 ,sprinkle with fresh bread crumbs1 place small bits of butter on top1 and bake in oven until golden brown4 ,serve on a platter1 on a folded napkin1 and garnish with parsley in branches and two lemons cut in half4 ,,september #bg ,,breakfast ,grapes ,ham and eggs ,rolls ,coffee ,,luncheon ,cantaloupe ,eggs ,bennett ,broiled quail on toast ,soufflee potatoes ,cold fresh asparagus1 mustard sauce ,roquefort cheese with crackers ,coffee ,,dinner ,consomme national ,plain celery4 ,ripe olives ,fillet of sand dabs1 meuniere ,sweetbreads1 royal ,roast leg of lamb1 mint sauce ,string beans ,stewed tomatoes ,st4 ,francis potatoes ,sliced tomatoes ,french pastry ,coffee ,eggs ,bennett4 ,boil six eggs until hard1 remove the shells1 and cut in two lengthwise4 ,remove the yolks1 chop fine1 and mix with one ounce of butter1 and twelve anchovies in oil cut in small squares4 ,fill the whites of the eggs with this mixture1 place on a buttered baking dish1 cover with a well-seasoned cream sauce1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in the oven until brown4 ,broiled quail on toast4 ,split the quail1 season with salt and pepper1 roll in oil1 and broil4 ,when done place each quail on a piece of buttered toast1 put a spoonful of maitre d'hotel butter on top of each1 and garnish with watercress and lemons cut in half4 ,consomme national4 ,cut some plain green1 and red royal in small stars1 and serve in hot consomme4 ,sweetbreads1 royal4 ,parboil one pound of sweetbreads1 pull off the skins1 and cut in slices one-quarter inch thick4 ,peel twenty small heads of fresh mushrooms1 wash well1 and dry on a napkin4 ,put two ounces of butter in a saute pan with the sweetbreads and mushrooms1 season with salt and pepper1 and simmer slowly for ten minutes4 ,then add half a pint of cleaned and well-washed oyster crabs1 and simmer again for five minutes4 ,then add one-half pint of cream1 and boil4 ,thicken with the yolks of three eggs well-mixed with a small cup of cream1 but do not let it come to a boil after the cream has been added4 ,taste to see if seasoning is right1 add half a glass of dry amontillado sherry wine1 and serve in chafing dish4 ,,september #bh ,,breakfast ,baked apples with cream ,german pancakes ,rolls ,coffee ,,luncheon ,grapefruit1 cardinal ,scrambled eggs1 ,norwegian ,honeycomb tripe saute1 aux fines herbes ,alsatian potatoes ,watercress salad ,pear tartelette4 ,coffee ,,dinner ,potage ,navarraise ,salted pecans ,oysters en brochette1 a la diable ,roast chicken ,stewed tomatoes1 family style ,mashed potatoes ,peas a la ,francaise ,lettuce1 mayonnaise dressing ,crust with peaches 7,croute aux peches7 ,demi tasse ,scrambled eggs1 ,norwegian4 ,make four pieces of anchovy toast1 put some plain scrambled eggs on top1 and lay some fillets of anchovies crosswise over the eggs4 ,honeycomb tripe saute1 aux fines herbes4 ,cut three pounds of boiled tripe in strips1 put in a saute pan with four ounces of butter1 season with salt and pepper1 and cook over a quick fire4 ,when nearly crisp add parsley1 chives and chervil1 all chopped fine2 and serve in a deep dish4 ,serve quartered lemons on a platter1 on a napkin1 separate4 ,potage ,navarraise4 ,heat two ounces of butter in a casserole1 add a spoonful of flour1 and cook until golden yellow4 ,then add one quart of consomme and one pint of tomato sauce1 or tomato puree2 season with salt and pepper1 boil for ten minutes1 and strain4 ,boil one-half pound of vermicelli in salted water until soft1 and add to the soup4 ,serve grated cheese separate4 ,oysters en brochette4 ,cut the beard1 or gills1 from two dozen large oysters4 ,broil twelve slices of bacon1 and cut them in three pieces each4 ,take a silver or steel skewer and put a slice of bacon on it1 then an oyster1 then bacon1 then an oyster1 and so continue until the skewer is full4 ,season with salt and pepper1 roll in melted butter1 then in fresh bread crumbs1 and broil4 ,when done1 serve on a platter with maitre d'hotel sauce1 and garnish with lemons cut in four1 and parsley in branches4 ,oysters en brochette1 a la diable4 ,the word1 brochette1 means skewer4 ,make four skewers full of oysters and bacon as described above4 ,season with salt and pepper4 ,mix a tablespoonful of ,french mustard and a tablespoonful of ,english mustard together1 and roll the skewered oysters in it1 then in fresh bread crumbs1 and then broil4 ,serve with maitre d'hotel sauce over the oysters1 and devil sauce separate4 ,crusts with peaches 7croute aux peches74 ,stew a dozen nice peaches 7see index74 ,cut a dozen slices of bread about one-half inch thick1 and in round shape1 about three inches in diameter4 ,butter them1 put on a pan1 and roast in the oven2 turning over so they will become brown on both sides4 ,place on a platter1 set a peach on top of each crust1 and pour its own syrup1 to which has been added a little kirschwasser1 over all4 ,crusts with pears4 ,prepare in the same manner as above4 ,crusts with apples4 ,prepare in the same manner as above4 ,canned fruit may be used if desired1 for any of the above4 ,,september #bi ,,breakfast ,grapefruit juice ,oatmeal with cream ,rolls ,english breakfast tea ,,luncheon ,canape of fresh ,beluga caviar ,omelet with peas ,sirloin steak1 ,saxonne ,julienne potatoes ,lettuce salad ,meringue glacee a la vanille ,demi tasse ,,dinner ,toke ,point oysters1 mignonette ,consomme ,medina ,ripe ,california olives ,sand dabs1 saute meuniere ,roast young turkey1 cranberry sauce ,baked sweet potatoes ,fresh asparagus1 ,hollandaise ,fried egg plant ,watercress salad ,mince pie ,coffee ,omelet with peas4 ,mix a cup of boiled peas with two spoonfuls of cream sauce1 and season with salt and a little sugar4 ,make an omelet with twelve eggs1 and before turning over on platter fill with the peas4 ,pour a thin cream sauce around the omelet4 ,sirloin steak1 ,saxonne4 ,season two sirloin steaks with salt and pepper1 roll in oil1 and broil4 ,when done place on a platter1 and garnish with four stuffed tomatoes with rice1 and four stuffed cucumbers 7see index74 ,pour a little sauce ,madere over the steaks4 ,consomme ,medina4 ,boil six chicken livers in bouillon4 ,when done1 cut in ,julienne style4 ,boil one-quarter pound of spaghetti until soft1 cut in pieces one inch long1 and add with the chickens' livers1 to one and one-half quarts of very hot consomme4 ,serve grated cheese separate4 ,pickled nasturtion seeds4 ,select the small and green seeds1 and put them in salted water2 changing the water twice in the course of a week4 ,then pour off the brine and cover with scalding vinegar with a little alum in it4 ,use in salads4 ,pickled artichokes4 ,select small and tender artichokes1 trim the bottoms1 remove the hardest leaves1 and allow to stand in alum water until ready to cook4 ,then bring to the boiling point1 and allow to become cool slowly4 ,pack in glass jars1 and cover with a liquor made as follows3 ,to one gallon of vinegar add a teacup of sugar1 one cup of salt1 a teaspoonful of alum1 and one-quarter ounce of cloves and black pepper4 ,bring to the boiling point1 pour over the artichokes1 and seal while hot4 ,pickled onions4 ,select very small white onions1 peel them1 and boil in equal parts of sweet milk and water for ten minutes4 ,drain well1 place in glass jars1 and pour scalding spiced vinegar over them immediately4 ,use no sugar1 and no allspice in the vinegar as it would tend to darken the onions4 ,pickles4 ,take one hundred green cucumbers two inches long1 or under2 and peel as many small white onions as desired4 ,wash well1 and put into a stone jar4 ,sprinkle plenty of table salt over them1 and toss all about with the hands4 ,allow to stand for twenty-four hours1 then drain off the liquor1 place the cucumbers and onions in glass jars1 and cover with spiced vinegar without sugar4 ,add a small red pepper to each jar4 ,seal hot4 ,sweet pickled peaches4 ,select clingstone peaches1 and peel2 or rub the down off with a coarse crash towel4 ,for eight pounds of fruit use four pounds of sugar1 one quart of vinegar1 one ounce of stick cinnamon1 and one ounce of whole cloves4 ,boil the sugar and vinegar with the cinnamon for two minutes4 ,stick one or two cloves in each peach1 and put in the boiling syrup4 ,when the peaches are done place in jars1 and put others in the syrup to cook until all are done4 ,then reduce the syrup to half the original quantity1 and pour over the fruit4 ,seal hot4 ,plums and pears may be pickled in the same manner4 ,green tomato pickle4 ,slice one peck of green tomatoes and one dozen large onions very thin4 ,put the tomatoes in a jar with salt sprinkled between layers1 and allow to stand for a few hours4 ,put the onions in another jar1 pour boiling water over them1 and allow them to stand for a few hours also4 ,then squeeze the juice from both1 and arrange them in a stone jar in alternate layers1 sprinkling through them celery and mustard seed4 ,pour over all a quart of vinegar and a pint of sugar brought to a boil4 ,it will be ready to use when cold4 ,ripe cucumber sweet pickles4 ,pare twelve large ripe cucumbers1 cut out the pulp1 and cut them in strips4 ,boil together two pounds of sugar1 one pint of vinegar1 and one-half ounce of cinnamon and cloves4 ,skim well4 ,then put in the cucumbers1 and cook until tender4 ,then remove the cucumbers1 reduce the liquor1 pour over the cucumbers1 and cover tightly4 ,,september #cj ,,breakfast ,fresh raspberries with cream ,shirred eggs1 ,brunswick ,rolls ,coffee ,,luncheon ,cantaloupe ,fried fillet of sole1 ,tartar sauce ,cucumber salad ,cold turkey and ham with chow chow ,baked potatoes ,brie cheese with crackers ,demi tasse ,,dinner ,potage ,schorestene ,dill pickles4 ,radishes ,frogs' legs1 saute a sec ,small tenderloin steak1 ,nicholas ,,ii ,brussels sprouts1 au beurre ,potatoes au gratin4 ,escarole salad ,baked brown bread pudding4 ,coffee ,shirred eggs1 ,brunswick4 ,butter a shirred egg dish1 lay a slice of raw tomato about one-half inch thick in the bottom1 heat through1 turn it over1 and break two eggs on top4 ,season with salt and pepper1 and finish cooking4 ,potage ,schorestene4 ,chop fine1 one pound of sirloin1 or top sirloin1 of beef4 ,put in a casserole with three quarts of consomme and boil slowly for one hour4 ,then strain through a coarse sieve4 ,the meat must be all forced through the sieve1 and served in the soup4 ,small tenderloin steak1 ,nicholas ,,ii4 ,cut four small steaks1 and season with salt and pepper4 ,put two ounces of butter in a frying pan and fry the steaks1 and when nearly done remove them to a casserole4 ,heat eight whole truffles in sherry wine1 and use them to garnish the steaks4 ,also lay on each steak a slice of goose liver saute in butter4 ,pour a little sauce ,madere over all4 ,baked brown bread pudding4 ,one quart of graham bread crumbs1 one quart of milk1 one gill of molasses1 two ounces of butter1 two ounces of sugar1 three eggs1 and one-half teaspoonful of cinnamon4 ,make the crumbs very fine4 ,then melt the butter in the milk1 with the sugar1 molasses1 cinnamon1 and eggs4 ,then stir in the crumbs1 and bake in buttered moulds for about one-half hour4 ,serve hot1 with cream sauce flavored with a little cinnamon4 ,sweet grape juice4 ,crush twenty pounds of ,concord grapes in three quarts of water1 and put them in a porcelain kettle4 ,set the kettle on the fire1 and stir well until it reaches the boiling point2 then allow it to simmer for fifteen or twenty minutes4 ,strain through a cloth1 and add three pounds of white sugar4 ,when the sugar is dissolved strain again through a cloth1 and heat to the boiling point4 ,pour into hot pint or quart bottles1 and seal instantly with new corks1 only4 ,after the corks have been inserted dip the necks of the bottles into hot sealing wax4 ,canned pumpkin or squash4 ,peel the squash or pumpkin1 and cut in small squares4 ,boil1 without seasoning1 until soft4 ,mash through a fruit press4 ,fill hot quart glass jars1 and seal tight4 ,keep in a cool dark place4 ,preserved violets4 ,cut the stems from one pound of large full-blown violets4 ,boil one and one-half pounds of granulated sugar1 until a little dropped in cold water makes a soft ball4 ,then throw the violets into the sugar1 remove the pan from the fire for a moment1 and stir gently4 ,then return the pan to the fire1 boil up once1 and then change the violets immediately to another vessel4 ,let them stand over night1 and then drain off the syrup through a sieve4 ,put the syrup in a copper pan1 add a cupful of sugar1 and cook until it hardens in water4 ,then put in the violets1 change to another vessel1 and allow to stand again over night4 ,again drain off the syrup1 and boil it for a few minutes4 ,then add the violets1 and remove the pan at once from the fire1 and stir lightly until it begins to crystalize4 ,then pour the whole on sheets of paper1 shake1 and separate the flowers carefully with the fingers4 ,when dry pick them from the sugar1 arrange on a wire grating1 and allow them to become cool4 ,canned minced meat4 ,three pounds of boiled beef1 one pound of beef suet1 three pounds of brown sugar1 one-half peck of apples1 two pounds of raisins1 one pound of currants1 one pound of citron1 one grated nutmeg1 one tablespoonful of powdered mace1 and allspice and cinnamon to suit the taste4 ,chop the meat1 suet and apples1 slice the citron fine1 and mix all together with the seasoning4 ,pour on enough boiled cider to make a thick batter4 ,heat it thoroughly and put into one quart glass jars4 ,seal while hot1 and set away in a cool dark place4 ,,october #a ,,breakfast ,orange and grapefruit juice1 mixed ,broiled salt mackerel ,baked potatoes ,rolls ,coffee ,,luncheon ,hors d'oeuvres assorted ,eggs ,castro ,spring lamb steak1 ,bercy ,french fried potatoes ,cold asparagus1 mayonnaise ,strawberry whipped cream ,hazelnut macaroons4 ,demi tasse ,,dinner ,consomme ,georgia ,ripe ,california olives ,pompano saute meuniere ,virginia ham glace1 champagne sauce ,spinach in cream4 ,laurette potatoes ,hearts of lettuce salad ,fancy ice cream ,assorted cakes4 ,coffee ,eggs ,castro4 ,cook four artichokes1 clean the bottoms1 lay a poached egg on each1 and cover with the following sauce3 ,mix half a cup of cream sauce with three-quarters of a cup of ,hollandaise sauce1 add a few sliced canned mushrooms1 and season with salt and a little ,spanish or ,cayenne pepper4 ,strawberry whipped cream4 ,crush one-half pint of strawberries with one-quarter of a pound of sugar4 ,whip one pint of cream until stiff1 then add the crushed strawberries1 mix well1 and serve in saucers4 ,raspberry1 peach or banana whipped cream4 ,prepare in the same manner as strawberry whipped cream4 ,hazelnut macaroons4 ,roast some shelled hazelnuts in the oven1 and as soon as brown rub them well on a coarse sieve to remove the skins4 ,crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar4 ,add eight or ten whites of eggs1 and stir to a paste4 ,dress on paper1 and bake in the same manner as ordinary macaroons4 ,consomme ,georgia4 ,peel two tomatoes1 cut in two1 squeeze out the juice1 and cut in small squares4 ,cut two pimentos in small squares4 ,boil two peeled green peppers in bouillon1 and cut in small squares4 ,slice twelve heads of canned mushrooms very fine4 ,add all of the above1 together with a cup of plain boiled rice1 to two quarts of very hot and well-seasoned consomme4 ,,october #b ,,breakfast ,sliced peaches with cream ,omelet with bacon ,corn muffins ,coffee ,,luncheon ,cantaloupe ,consomme in cups ,lamb chops1 ,beau-sejour ,chateau potatoes ,romaine salad ,compote of pears ,french sponge cake ,coffee ,,dinner ,shrimp soup1 family style ,salted ,brazil nuts4 ,radishes ,fillet of turbot1 ,bagration ,roast leg of lamb1 puree of chestnuts ,boiled ,parisian potatoes ,fresh asparagus1 ,hollandaise ,fancy ice cream ,american gugelhoff ,coffee ,lamb chops1 ,beau-sejour4 ,make a risotto1 and put in small buttered timbale moulds4 ,use one timbale to garnish each two broiled lamb chops4 ,pour some tomato sauce over the chops4 ,french sponge cake 7,genoise legere74 ,put six eggs and four yolks into a basin with half a pound of sugar1 and whip over a slow fire for about fifteen minutes1 but do not let it become too hot4 ,then take off the fire1 and continue beating until cold4 ,then mix in lightly half a pound of sifted flour1 a quarter of a pound of melted butter1 and some vanilla flavoring4 ,put in buttered moulds1 and bake in a rather cool oven for over half an hour4 ,when cold glace with white frosting1 and decorate the top with candied fruit4 ,shrimp soup1 family style4 ,add to one quart of fish broth one pound of picked shrimps1 and bring to a boil4 ,then add one pint of boiling cream1 season with salt and pepper and chopped parsley1 add one-half cup of broken saltine crackers1 and two ounces of sweet butter4 ,it is ready to serve when the butter is melted4 ,fillet of turbot1 ,bagration4 ,put four fillets of turbot in a buttered saute pan1 season with salt and pepper1 add one-half glass of white wine and one-half cup of fish broth1 cover with buttered paper1 and put in oven4 ,when done1 remove the fish to a platter4 ,with the trimmings of the turbot make a fish forcemeat4 ,mash the trimmings well in a mortar1 pass through a sieve1 add one egg1 season with salt and pepper1 make into small round balls1 and boil in fish broth for three minutes4 ,put these fish balls into white wine sauce1 pour over the fish1 and serve hot4 ,american gugelhoff4 ,one pound of flour1 one-half pint of milk1 one ounce of yeast1 four eggs1 three ounces of sugar1 six ounces of butter1 two ounces of ,malaga raisins1 and the rind of a lemon and a pinch of mace for flavoring4 ,have the milk luke-warm1 dissolve the yeast in it1 add all the other ingredients1 and mix to a batter4 ,put into a basin1 cover with a cloth1 and allow to raise for about two hours4 ,butter the moulds well1 sprinkle them with coarse-chopped almonds1 fill the moulds half full with the raised dough1 allow to raise until the moulds are about three-quarters full1 and then bake in a medium oven4 ,,october #c ,,breakfast ,stewed prunes ,boiled eggs ,dry toast ,coffee ,,luncheon ,canape ,eldorado ,poached eggs1 ,taft ,beef steak1 ,jusienne ,potatoes au gratin ,chicory salad ,banana pie ,demi tasse ,,dinner ,consomme ,frascati ,chow chow ,boiled brook trout1 sauce mousseline ,potatoes1 ,nature ,lamb chops1 ,beaugency ,peas and carrots in cream ,chiffonnade salad ,pears a la ,piedmont ,alsatian wafers ,coffee ,canape ,eldorado4 ,spread a leaf of lettuce with some mayonnaise sauce1 lay a boiled artichoke bottom on top1 and three small ,mexican tomatoes stuffed with anchovies on top of the artichoke4 ,decorate with anchovy butter4 ,poached eggs1 ,taft4 ,fry four slices of egg plant1 lay a slice of boiled ,virginia ham on top of each1 a poached egg on top of each slice of ham1 and cover with ,hollandaise sauce4 ,cut a ,t out of a truffle and lay on top of the sauce4 ,beef steak1 ,jusienne4 ,season four small steaks with salt and pepper1 and fry in saute pan with melted butter4 ,when done place on a platter and garnish with lettuce braise1 peas in butter1 and onions glaces4 ,pour sauce ,madere over the steaks4 ,consomme ,frascati4 ,cut two potatoes in small dices1 and parboil for five minutes in salted water4 ,drain off the water1 add six heads of peeled fresh mushrooms sliced very thin1 and two quarts of consomme4 ,cook slowly until the potatoes are soft4 ,banana pie4 ,mash enough bananas to make two cupfuls of pulp4 ,force through a sieve with a potato masher1 add one-half cup of sugar1 two crushed and sifted soda crackers1 one-half cup of milk1 the juice and rind of a lemon1 two spoonfuls of molasses1 a pinch of powdered cinnamon1 and two eggs4 ,mix well together1 and bake in an open pie1 in the same manner as a pumpkin pie4 ,lamb chops1 ,beaugency4 ,broil the chops1 place on a platter1 and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices4 ,serve sauce ,choron separate4 ,pears1 ,piedmont4 ,peel and remove the cores from a dozen nice pears1 and stew them in syrup4 ,fill the centers with pear marmalade and chopped candied fruits4 ,cook some rice in the same manner as for rice croquettes4 ,dress a layer of the rice on a platter1 place the pears on top1 and serve with wine sauce4 7,see index for ,italian wine sauce74 ,,october #d ,,breakfast ,baked apples with cream ,griddle cakes1 maple syrup ,crescents ,english breakfast tea ,,luncheon ,cantaloupe ,scrambled eggs1 ,bullit ,broiled honeycomb tripe ,saute potatoes ,field salad ,roquefort cheese with crackers ,coffee ,,wedding ,,dinner ,fresh caviar with dry toast ,toke ,point oysters1 mignonette ,clear green turtle1 amontillado ,crisp celery4 ,ripe olives ,salted mixed nuts ,frogs' legs1 ,jerusalem ,sweetbreads braise1 ,liencourt ,peas a la ,francaise ,saddle of lamb1 au jus ,jets de houblons ,cardon a la moelle ,potatoes a la ,reine ,sorbet au champagne ,stuffed capon1 ,st4 ,antoine ,lettuce salad with ,roquefort dressing ,assorted fancy cakes ,wedding cake ,assorted cheese ,fruit and bonbons ,demi tasse ,scrambled eggs1 ,bullit4 ,peel six heads of fresh mushrooms1 slice very thin1 and put in a sauce pan with one ounce of butter4 ,simmer until done1 then add twelve beaten eggs1 one cup of cream1 two ounces of sweet butter1 and a little salt and pepper4 ,scramble the eggs1 and dish up on a platter on top of four slices of fried egg plant4 ,sweetbreads1 ,liencourt4 ,braise some sweetbreads 7see index71 place on a platter with their own gravy1 and garnish with fresh bottoms of artichokes filled with puree of fresh mushrooms4 ,puree of fresh mushrooms4 ,wash thoroughly two pounds of fresh mushrooms1 press in a cloth to extract the water1 and chop very fine4 ,put two ounces of butter in a casserole1 add the mushrooms1 season with salt and pepper1 cover and simmer for twenty minutes4 ,then add half a cup of fresh bread crumbs and a little chopped parsley1 and bind with the yolks of two eggs4 ,wedding cake 7home made74 ,one pound of sugar1 one and one-half pounds of butter1 ten eggs1 one and one-half pounds of flour4 ,mix in the same manner as for pound cake1 and then add one and one-half pounds of seedless raisins1 one pound of currants1 one pound of chopped citron1 one-half pound of chopped orange peel1 one tablespoonful of mixed spices 7cinnamon1 cloves1 mace1 ginger1 etc471 the juice and rind of a lemon1 and one-half pint of brandy4 ,put in a mould lined with buttered paper1 and bake in a slow oven for about two hours4 ,the cake will improve if allowed to set a few days after being baked4 ,as a table decoration4--,glace the wedding cake with very thick white frosting1 and then decorate it with royal icing 7see glace royal71 using a fancy pastry tube4 ,wedding cake in boxes4--,when the cake has set for a few days after baking1 cut in size to fit your boxes1 and wrap each piece in wax paper4 ,tie the boxes with white ribbons4 ,,october #e ,,breakfast ,fresh raspberries with cream ,broiled kippered herrings ,baked potatoes ,rolls ,coffee ,,luncheon ,canape of sardines ,poached eggs1 ,velour ,filet mignon1 ,monegasque ,lettuce salad ,camembert cheese with crackers ,coffee ,,dinner ,hare soup1 ,uncle ,sam ,pim olas ,sand dabs1 meuniere ,roast leg of lamb1 au jus ,lima beans ,mashed potatoes ,romaine salad ,crepes ,suzette ,demi tasse ,poached eggs1 ,velour4 ,split two ,english muffins1 toast and butter them1 lay a slice of broiled ham on top of each1 a poached egg on top of the ham1 and cover with ,bearnaise sauce4 ,filet mignon1 ,monegasque4 ,broil some small tenderloin steaks1 place on a platter1 lay a slice of broiled tomato on top of each1 and garnish with the bottoms of fresh artichokes filled with ,parisian potatoes4 ,pour sauce ,madere1 to which has been added some sliced green olives1 over the steaks4 ,hare soup1 ,uncle ,sam4 ,cut the saddle and hind legs from a large ,belgian hare1 and put the remainder in a roasting pan with two sliced onions1 one carrot1 one stalk of leek1 one-half stalk of celery1 a few pepper berries1 two cloves1 three bay leaves1 two sprigs of thyme1 and three ounces of butter4 ,season with salt and pepper1 and put in oven and roast until done4 ,then sprinkle with three spoonfuls of flour1 and roast again until the flour is brown4 ,then put in a casserole with two gallons of water and a little salt and one pound of lentils1 and boil for four hours4 ,then force all that is possible through a fine sieve4 ,roast the legs and saddle of the hare1 and cut the meat in half-inch squares4 ,put the strained soup back in the casserole1 bring to a boil1 add the cut-up hare meat and one glassful of sherry wine1 and season if necessary with salt and ,cayenne pepper4 ,crepes ,suzette4 ,make some ,french pancakes1 as thin as possible4 ,then make a cream with one-half pound of sweet butter1 one-half pound of sugar1 the grated peel of two oranges1 and a dash of brandy or kirschwasser4 ,mix the sugar and butter to a light cream1 then add the liquor and orange1 and mix thoroughly4 ,spread some of the cream over each pancake1 and then fold in the form of an ,english pancake4 ,place them in a chafing dish1 pour two ponies of brandy or kirschwasser over them1 and light just before serving4 ,,october #f ,,breakfast ,stewed prunes ,shirred eggs ,rolls ,coffee ,,luncheon ,grapefruit en surprise ,eggs1 ,sara ,bernhardt ,fried pig's feet1 tomato sauce ,chateau potatoes ,apple pie ,coffee ,,dinner ,blue ,point oysters ,consomme with noodles ,celery4 ,radishes ,fillet of halibut1 ,pondicherry ,roast chicken ,chestnuts ,boulettes ,artichokes1 ,hollandaise ,potato croquettes ,endive salad ,vanilla ice cream ,alsatian wafers ,demi tasse ,eggs1 ,sarah ,bernhardt4 ,soak half a pound of salt codfish in water over night1 then boil for ten minutes1 and shred it4 ,put twelve beaten eggs in a casserole1 season with a little salt and pepper1 add two chopped truffles1 the shredded codfish1 and half a cup of thick cream2 and then scramble4 ,when done dish up in a deep china dish and lay sliced truffles heated in butter1 on top4 ,consomme with noodles4 ,boil one-half pound of noodles in salted water4 ,when done add them to two quarts of hot consomme4 ,serve grated cheese separate4 ,fillet of halibut1 ,pondicherry4 ,place four fillets of halibut in a saute pan1 season with salt and pepper1 add one-half cup of fish broth and one-half glass of white wine1 cover with buttered paper1 and bake in oven for ten minutes4 ,heat two ounces of butter in a casserole1 add one teaspoonful of flour and one of curry powder1 heat through1 then add the broth from the fish and a cup and a half of fish broth additional1 and boil for ten minutes4 ,then bind the sauce with the yolks of two eggs mixed with half a cup of cream1 season with salt and pepper1 and strain4 ,then put the sauce back in the casserole1 add two ounces of sweet butter1 and when the butter is melted pour the sauce over the fish4 ,chestnuts ,boulettes4 ,one cup of boiled and mashed chestnuts1 one tablespoonful of whipped cream1 one-half tablespoonful of butter1 a pinch of salt1 the yolks of two eggs1 a little sugar1 the whites of two eggs well beaten1 and if desired1 one teaspoonful of sherry wine4 ,mix well together1 form into small balls1 dip in beaten eggs1 roll in crumbs1 and fry in hot swimming fat4 ,,october #g ,,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 dabs1 saute meuniere ,sirloin steak1 ,braconiere ,new peas in cream ,rissolee potatoes ,escarole salad ,roly-poly pudding ,coffee ,fresh artichokes a la ,russe4 ,boil the bottoms of four artichokes in salted water1 and allow them to become cold4 ,then fill them with fresh caviar1 place on a platter on a folded napkin1 and garnish with two lemons cut in half and parsley in branches4 ,eggs bonne femme4 ,fry eight slices of bacon on both sides1 in a frying pan1 then add eight eggs1 season with a little pepper1 and cook in oven for three minutes4 ,serve on a platter1 with mixed chopped parsley1 chervil and chives sprinkled over the eggs4 ,paul ,stock potatoes4 ,bake four potatoes1 remove the peels1 and put the potatoes in a chafing dish4 ,add three ounces of sweet butter1 season with salt and paprika and a spoonful of chives cut fine1 and mix with a fork until the butter is melted4 ,serve in a chafing dish4 ,onion and tomato soup4 ,slice four onions very fine1 put in a casserole with two ounces of butter1 and simmer until done4 ,then add four peeled and chopped tomatoes1 and two quarts of bouillon1 chicken broth1 or consomme4 ,season with salt and pepper1 and boil for half an hour4 ,serve grated cheese separate1 and rolls cut in thin slices and toasted4 ,sirloin steak1 ,braconiere4 ,broil a sirloin steak1 place on a platter1 and garnish with onions glaces and broiled fresh mushrooms4 ,pour sauce ,madere over the steak4 ,roly-poly pudding4 ,one pound of suet1 one pound of flour1 one cup of milk1 and one pinch of salt4 ,chop the suet very fine1 mix with the flour1 salt and milk1 making a rather hard dough4 ,roll out about one-quarter inch thick1 and spread with a layer of any kind of jam4 ,roll up in the form of a sausage1 put a wet cloth around it1 and tie with a string at both ends4 ,steam or boil for an hour4 ,then unwrap1 cut in individual pieces1 and serve hot1 with hard and brandy sauces4 ,,october #h ,,breakfast ,fresh strawberries with cream ,ham and eggs ,rolls ,coffee ,,luncheon ,grapefruit a la rose ,eggs1 ,boston style ,lamb or mutton chops1 ,bignon ,string beans ,mashed potatoes ,tutti frutti pudding ,demi tasse ,,dinner ,seapuit oysters ,consomme ,pemartin ,celery4 ,salted almonds ,brook trout1 ,cambaceres ,cucumber salad ,breast of squab1 ,eveline ,asparagus1 ,hollandaise ,coupe ,victor ,ginger bread ,demi tasse ,eggs1 ,boston style4 ,make four codfish cakes1 put a poached egg on top of each1 and cover with cream sauce4 ,lamb or mutton chops1 ,bignon4 ,broil the chops1 place on a platter1 and garnish with one tomato stuffed with rice ,creole to each person1 one dozen green olives1 and a small can of ,french mushrooms4 ,cut the mushrooms in small squares1 put them in a saute pan with one-half glass of sherry wine and cook until nearly dry4 ,then add two cups of brown sauce 7sauce ,madere71 and pour over the chops4 ,tutti frutti pudding4 ,sift one-quarter of a pound of flour into a sauce pan1 add one pint of boiling milk and two ounces of butter1 and stir over the fire with a wooden spoon1 until it detaches from the pan4 ,then remove from the fire and add two ounces of butter1 four ounces of sugar1 the yolks of eight eggs1 and four ounces of chopped candied fruits4 ,mix well4 ,beat the whites of six eggs very stiff and add them to the mixture1 stirring them in lightly4 ,put in a buttered mould1 and cook in bain-marie in the oven for about thirty minutes4 ,when done unmould1 and serve with apricot sauce flavored with a little kirschwasser4 ,consomme ,pemartin4 ,chop two truffles very fine1 put in a casserole with one large glassful of ,pemartin sherry wine and boil for two minutes4 ,then add two quarts of consomme1 season well with salt and ,cayenne pepper1 and serve very hot4 ,brook trout1 ,cambaceres4 ,season six brook trout with salt and pepper and place in a shallow buttered dish with one-half glass of white wine4 ,sprinkle with chopped tarragon1 pour two pints of tomato sauce over all1 lay a few bits of butter on top1 and bake in the oven for twenty or thirty minutes1 according to the size of the fish4 ,serve in the dish in which they were cooked4 ,breast of squab1 ,eveline4 ,broil the breasts1 and place on a platter with maitre d'hotel sauce on top4 ,garnish one side with spaghetti in cream and the other side with new peas in butter4 ,ginger bread4 ,one quart of flour1 one ounce of butter1 half a pint of molasses1 two teaspoonfuls of allspice1 a teaspoonful of ginger1 two eggs1 and a quarter of a teaspoonful of carbonate of soda4 ,sift the flour1 the allspice and the ginger together4 ,pour a spoonful of hot water on the soda1 and mix with the molasses1 the eggs1 and the melted butter4 ,then stir all together1 mixing well1 and bake in a thin layer2 or divide into small rolls or cakes4 ,coupe ,victor4 ,take equal parts of raspberries and strawberries2 and to each basket allow four spoonfuls of sugar and four spoonfuls of kirschwasser4 ,mix well1 and set on ice to chill thoroughly4 ,if there is not time to chill in this manner cover with cracked ice for a few minutes4 ,serve in punch glasses with a teaspoonful of lemon water ice on top4 ,the water ice may be omitted if desired1 but be sure to have the fruit well chilled4 ,,october #i ,,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 cod4 ,get a kippered ,alaska black cod1 roll in oil and broil4 ,serve with maitre d'hotel butter1 and garnish with lemons cut in half1 and parsley in branches4 ,this fish is excellent prepared in the same manner as finnan haddie or smoked salmon1 or served raw as a hors d'oeuvre4 ,eggs ,argenteuil4 ,scoop out the centers from four ,english muffins1 toast them1 and place a poached egg in each1 cover with sauce ,hollandaise1 and lay two slices of truffle heated in butter on top of each4 ,chicken hash1 ,italienne4 ,put two ounces of butter in a saute pan with one chopped onion1 or six chopped shallots4 ,fry1 and then add one-half spoonful of flour and cook until brown4 ,then add one glass of sherry wine1 and one cup of broth or stock1 one whole boiled fowl cut in small dices1 and one pound of dried mushrooms that have been previously soaked in cold water for one hour4 ,season with salt and pepper1 and boil all together for thirty minutes4 ,serve toast ,melba separate4 ,chicken soup a la ,francaise4 ,put a fat soup hen in a casserole with three quarts of water1 a little salt1 one onion1 one carrot1 and a bouquet garni4 ,when coming to a boil skim well1 cover1 and simmer slowly until the hen is cooked4 ,then remove the hen and cut the meat in half inch squares4 ,strain the broth1 bring to a boil1 and add two cupfuls of boiled rice and the chicken meat4 ,season well with salt and pepper1 and add some chopped chervil4 ,merry widow cocktail4 ,use wide glasses4 ,put in the bottom the tails of six ecrevisses1 or crawfish4 ,lay six asparagus tips on top1 season with salt and pepper1 and cover with plenty of mayonnaise4 ,set in the ice box as near the ice as possible1 to chill thoroughly4 ,scallops a la poulette4 ,parboil the scallops from two to three minutes in their own juice1 but not longer1 as they will become tough and rubbery4 ,drain1 and keep the juice4 ,heat two spoonfuls of flour and two spoonfuls of butter1 and add the juice and a little stock1 making a thin sauce4 ,season with salt and pepper1 add the yolk of one egg and two spoonfuls of cream1 but do not boil4 ,mix in the scallops1 and serve4 ,oysters and clams may be prepared in the same manner4 ,cranberry water ice4 ,cook the berries in a very small quantity of water in a granite or porcelain lined kettle1 as otherwise the berries will become discolored4 ,then strain the cooked berries through a hair-sieve1 making a thin puree4 ,to every quart of berries add the juice of two lemons4 ,for each quart of berries dissolve a pint of sugar in a cup of water1 and add to the puree4 ,taste to see if sweet enough4 ,freeze in the same manner as other water ices4 ,serve as an ice1 for dessert1 or between courses2 although the latter manner of serving ices is going out of vogue4 ,,october #aj ,,breakfast ,baked pears with cream ,plain omelet ,buttered toast ,ceylon tea ,,luncheon ,cantaloupe ,eggs ,andalouse ,broiled ,imperial squab on toast ,saratoga chip potatoes ,cold artichokes1 mayonnaise ,montmorency pudding ,coffee ,,dinner ,oysters on half shell ,cream of summer squash ,dill pickles4 ,salted almonds ,fillet of flounder1 ,norvegienne ,roast tenderloin of beef1 ,boucicault ,julienne potatoes ,hearts of romaine salad ,red currant water ice ,assorted cakes ,demi tasse ,eggs ,andalouse4 ,make a risotto1 place it on a platter1 lay a poached egg on top1 and cover with sauce ,hollandaise4 ,pour tomato sauce around the rice to cover the bottom of the platter4 ,cream of summer squash4 ,put three ounces of butter in a casserole1 add two pounds of peeled summer squash cut in small pieces1 and simmer for fifteen minutes4 ,then sprinkle with two small spoonfuls of flour1 heat the flour through1 and then add two quarts of chicken or other clear white broth4 ,boil for ten minutes1 season with salt and pepper to taste1 strain through a fine sieve1 put back in the casserole1 and before serving add one pint of boiling thick cream4 ,fillet of flounder1 ,norvegienne4 ,place four fillets of flounder in a buttered pan1 season with salt and pepper1 add one-half glass of white wine and one-half cup of fish stock1 cover1 and cook for ten minutes4 ,place on a platter1 some spinach in cream1 lay the fish on top1 and cover with sauce ,hollandaise4 ,roast tenderloin of beef1 ,boucicault4 ,put a roast tenderloin of beef on a platter1 and garnish with stuffed cabbage4 ,pour sauce ,madere over the meat4 ,montmorency pudding4 ,butter a pudding mould very generously4 ,line it with stale cake1 putting quartered fresh or glace cherries on each piece4 ,make a custard with four eggs1 a quarter of a pound of sugar and a pint of milk4 ,pour this over the cake1 filling the mould4 ,bake for thirty minutes4 ,then remove from mould and serve hot1 with brandy sauce to which has been added some fresh or glace cherries chopped fine4 ,red currant water ice4 ,strain one quart of ripe red currants4 ,canned ones may be used when the fresh are out of season4 ,add the juice of two lemons1 and additional sugar1 if necessary4 ,dissolve the sugar in hot water before adding4 ,freeze1 using plenty of salt with the ice4 ,,october #aa ,,breakfast ,sliced peaches and cream ,boiled eggs ,english breakfast tea ,butter toast ,,luncheon ,hors d'oeuvres assorted ,eggs ,mc,kenzie ,meat croquettes ,cucumbers on toast ,camembert cheese4 ,crackers4 ,coffee ,,dinner ,oysters on half shell ,hungarian soup ,ripe ,california olives ,halibut ,metternich ,baked porterhouse steak ,potatoes rissolees ,plain spinach ,lettuce salad ,mince pie4 ,american cheese4 ,coffee ,hungarian soup4 ,saute half a pound of lean beef that has been cut into small cubes4 ,add six onions1 thoroughly minced1 and when slightly brown add four tablespoonfuls of flour4 ,mix well4 ,add three quarts of stock and a quart of tomatoes that have been strained through a sieve4 ,simmer slowly for one hour4 ,then add a teaspoonful of caraway seeds1 half as much marjoram1 and a large crushed garlic clove4 ,cook for another half hour or longer1 very slowly4 ,the stock should be made with a knuckle of veal and beef4 ,baked porterhouse4 ,have a thick steak4 ,put into a ,dutch oven1 sprinkle with salt and pepper1 and two ounces of butter4 ,on top place three whole peeled tomatoes1 one green pepper1 two tablespoonfuls of ,worcestershire sauce1 two of mushroom or tomato catsup and a little chopped parsley4 ,baste frequently4 ,meat croquettes4 ,chop a large onion and simmer in a pan with two ounces of butter4 ,mince the meat1 and add one raw egg and mix well4 ,season with pepper1 salt and some chopped parsley1 and add a quarter cup of brown gravy4 ,allow to cool1 roll out and form into croquettes4 ,dip in a mixture made of one egg and a spoonful of cream1 and roll in sifted crumbs4 ,fry in swimming fat4 ,serve with tomato or ,madeira sauce4 ,eggs ,mc,kenzie4 ,peel four tomatoes1 cut off the tops and scoop out the insides4 ,break an egg in each tomato1 season with salt and pepper1 cover with a little ,bordelaise sauce1 sprinkle with grated cheese1 put small bits of butter on top1 place on a buttered dish and bake in oven4 ,cucumbers on toast4 ,peel and quarter two good sized cucumbers1 and soak in salted water for about thirty minutes4 ,then boil in slightly salted water until tender1 but not soft4 ,drain1 and place each piece on a round of buttered toast4 ,make a sauce by rubbing together a tablespoonful of butter and a tablespoonful of flour1 stir in a cup of the water in which the cucumbers were boiled1 add a teaspoonful of lemon juice1 salt and pepper to taste1 and pour over the cucumbers and toast4 ,garnish with strips of pimentos4 ,halibut ,metternich4 ,cut two slices of halibut1 one and one-half inches thick4 ,put in a vessel in cold water1 season with salt1 bring to a boil1 and skim4 ,add a glass of milk1 boil for about twenty-five minutes1 until soft4 ,make a sauce in a casserole with two spoonfuls of butter1 and two spoonfuls of flour4 ,when hot add two cups of the fish broth1 boil for ten minutes1 and strain4 ,then add six chopped hard-boiled eggs and salt and pepper to taste4 ,put the fish on a buttered baking dish1 pour the sauce over same1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in the oven until brown4 ,,october #ab ,,breakfast ,fresh strawberries and cream ,baked beans1 ,boston style ,boston brown bread ,coffee ,,luncheon ,grapefruit cardinal ,clam broth in cups ,eggs ,conte ,veal saute1 ,catalane ,romaine salad ,assorted cheese and crackers ,coffee ,,dinner ,consomme ,nelson ,radishes and celery ,sand dabs1 meuniere ,coquille of chicken1 ,mornay ,roast leg of mutton1 ,kentucky sauce ,string beans in butter ,potatoes ,anna ,field and beet salad ,charlotte ,russe ,demi tasse ,eggs ,conte4 ,butter a shirred egg dish4 ,place a spoonful of cooked lentils in center of dish1 cover with two strips of fried bacon1 break two eggs on top1 season with salt and pepper1 and bake in oven till eggs are done4 ,veal ,saute1 ,catalane4 ,cut five pounds of breast and shoulder of veal in pieces two inches square4 ,put three spoonfuls of olive oil in a saute pan and set on the stove until hot1 then add the veal1 season with salt and pepper1 and toss over a quick fire until golden brown4 ,then sprinkle one spoonful of flour and cook until golden yellow4 ,add one pint of hot water or stock1 six peeled and chopped tomatoes1 one crushed garlic clove1 and a bouquet garni4 ,bring to a boil1 skim well1 and cover4 ,boil until meat is soft4 ,before serving remove the bouquet garni1 and add two dozen small onions glaces1 and two dozen stoned queen olives4 ,consomme ,nelson4 ,put three pounds of fish bones and three quarts of water in a casserole1 also one sliced onion1 one carrot1 one piece of leek1 one leaf of celery1 a little parsley in branches1 one bay leaf1 one clove1 and season with salt and pepper4 ,boil for one-half hour1 and clarify as follows3 ,in a casserole put one pound of raw chopped beef and the whites of six eggs4 ,mix well4 ,add1 little by little1 the strained fish broth1 set on the stove and bring to a boil4 ,then put to one side and allow to simmer for fifteen minutes4 ,strain through cheese cloth or napkin1 add two cups of boiled rice1 season well1 and serve4 ,coquille of chicken1 ,mornay4 ,boil a soup hen4 ,when done cut the meat from the bones1 and slice in thin pieces4 ,season with salt and pepper1 add a cup of cream sauce1 and mix4 ,then place in four buttered coquilles or shells1 cover lightly with more cream sauce1 sprinkle with grated cheese1 put small bits of butter on top1 and bake in oven until brown4 ,serve on platter with folded napkin1 garnish with two lemons cut in two1 and parsley in branches4 ,,october #ac ,,breakfast ,oatmeal in cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,cantaloupe ,scrambled eggs1 ,magda ,chicken saute1 ,josephine ,asparagus tips1 ,hollandaise ,escarole salad ,danish apple cake4 ,demi tasse ,,dinner ,oysters on half shell ,potage ,villageois ,lyon sausage4 ,radishes4 ,pickles ,fillet of sole1 ,judic ,tenderloin steak1 ,bernardi ,potatoes ,sybil ,endive salad ,fancy ice cream and cakes4 ,coffee ,scrambled eggs1 ,magda4 ,in a casserole put two ounces of butter1 twelve beaten eggs1 one-half cup of cream1 season with salt and pepper1 and then scramble4 ,when nearly done add one tablespoonful of grated ,swiss cheese1 one-half teaspoonful of mustard flour1 and one tablespoonful of mixed1 chopped parsley1 chervil and chives4 ,chicken saute1 ,josephine4 ,cut two spring chickens in quarters1 and season with salt and pepper4 ,in a saute pan put two ounces of butter and a spoonful of olive oil4 ,set on the stove until hot1 add the chicken1 and saute4 ,when nearly done add six chopped shallots1 one tablespoonful of carrot cut in very small dices1 one bay leaf cut very fine1 one-half of a clove1 a little parsley1 and two heads of mushrooms1 all chopped very fine4 ,also one spoonful of raw ham cut in very small squares4 ,when the chicken is cooked remove to a platter1 and to the saute pan add one pony of brandy and reduce one-half4 ,then add two more ounces of sweet butter and the juice of a lemon1 and pour over the chicken4 ,danish apple cake4 ,pare and core six apples4 ,mix one and one-half cups of fine bread crumbs1 one-half cup of sugar and one-half teaspoonful of cinnamon4 ,butter a deep cake mould and put a layer of the crumb mixture1 with a bit of butter1 at the bottom4 ,then a layer of the sliced apples1 and continue alternately until the material is all used4 ,bake in a moderate oven for about two hours1 and serve cold with whipped cream4 ,potage ,villageois4 ,in a casserole put three ounces of butter and three stalks of leeks cut in ,julienne shape4 ,simmer for fifteen minutes4 ,then add six leaves of ,savoy cabbage1 cut ,julienne1 and simmer again for ten minutes4 ,then add two quarts of stock1 bouillon1 chicken broth or consomme1 season well with salt and pepper1 and boil for forty minutes4 ,then add one-half pound of vermicelli and boil for fifteen minutes1 or until the vermicelli is done4 ,fillet of sole1 ,judic4 ,put four fillets of sole in a buttered pan1 season with salt and pepper1 put a little butter on top1 squeeze the juice of a lemon over all1 and bake in the oven until done4 ,then place four pieces of lettuce braise on a platter1 lay the fillets on top1 cover with cream sauce1 sprinkle with grated cheese1 put small bits of butter on top1 and bake again in the oven until brown4 ,tenderloin steak1 ,bernardi4 ,broil a tenderloin steak4 ,place on a platter and garnish with croustades filled with spinach in cream1 and artichoke bottoms filled with macedoine of vegetables4 ,pour some sauce ,madere over the meat4 ,,october #ad ,,breakfast ,stewed prunes ,bacon and eggs ,coffee ,rolls ,,luncheon ,eggs ,nantaise ,pompano saute1 d',orsay ,broiled honeycomb tripe ,maitre d'hotel potatoes ,lettuce salad ,apple snow and cakes ,coffee ,,dinner ,potage ,champenoise ,ripe olives ,boiled brook trout1 ,romanoff ,hollandaise potatoes ,shoulder of mutton1 ,budapest ,peas a la ,francaise ,laurette potatoes ,celery mayonnaise ,biscuit glace1 ,st4 ,francis ,assorted fancy cakes ,demi tasse ,eggs ,nantaise4 ,split and toast two ,english muffins4 ,lay a few boiled asparagus tips on each half4 ,put a poached egg on top and cover with cream sauce4 ,pompano saute1 d',orsay4 ,season the pompano with salt and pepper1 roll in flour and fry with melted butter4 ,then place the fried fish on a platter1 and sprinkle with plenty of chopped parsley and lemon juice4 ,in a hot pan put two ounces of butter1 and when brown pour over the fish4 ,apple snow4 ,peel1 core and slice three large apples4 ,preferably sour ones4 ,cook in a little water and vinegar until soft4 ,then drain1 and rub the apples through a sieve4 ,when cold gradually add the whites of three eggs whipped very stiff1 and half a cup of powdered sugar4 ,dress in dishes of fancy shape1 and garnish with dots of currant jelly4 ,potage ,champenoise4 ,mix one quart of cream of potatoes with one quart of cream of celery4 ,add as garniture one-half cup of carrots and celery cut in very small dices1 and boiled soft in consomme4 ,boiled brook trout1 ,romanoff4 ,put six one-half pound trout in boiling water1 to which has been added one-half glass of vinegar1 and cook for about fifteen minutes4 ,serve on a platter on folded napkin4 ,garnish with parsley in branches and two lemons cut in half4 ,serve separate1 sauce mousseline1 to which has been added six chopped anchovies4 ,shoulder of mutton1 ,budapest4 ,season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot1 an onion1 a few branches of parsley1 a leaf of celery and of leek1 a few pepper berries1 half of a bay leaf and a clove4 ,put an ounce of butter on top1 and roast4 ,then remove the shoulder to a platter1 drain off fat1 and add to the pan one cup of bouillon and a spoonful of meat extract4 ,boil for a few minutes and strain over the meat4 ,garnish with risotto to which has been added a few pimentos cut in small squares4 ,,october #ae ,,breakfast ,fresh raspberries and cream ,waffles ,honey in comb ,english breakfast tea ,,luncheon ,herring ,livonienne ,eggs en cocotte1 ,ribeaucourt ,beef tongue1 ,menschikoff ,potato salad ,roquefort cheese and crackers ,coffee ,,dinner ,cream of peas1 ,suzon ,celery4 ,radishes4 ,pickles ,fillet of pompano1 ,pocharde ,roast tame duckling1 apple sauce ,fried sweet potatoes ,succotash ,stewed tomatoes ,chocolate ice cream ,macaroons ,demi tasse ,herring1 ,livonienne4 ,soak two salted herrings in cold water for two hours4 ,then skin and bone them1 and cut in half inch squares4 ,add one sliced boiled potato1 and a peeled apple cut in small squares4 ,salt a little if necessary1 season with pepper1 one spoonful of olive oil and the juice of two lemons4 ,serve on a celery dish1 sprinkled with chopped tarragon and parsley4 ,eggs en cocotte1 ,ribeaucourt4 ,butter four cocotte dishes and break an egg in each4 ,cut in small squares1 two slices of tongue1 one slice of boiled ham1 and four heads of canned mushrooms4 ,mix with two spoonfuls of brown gravy1 season with salt and pepper1 and put on top of the eggs4 ,sprinkle with a little grated cheese1 and bake in the oven for eight minutes4 ,beef tongue1 ,menschikoff4 ,place some sliced boiled beef tongue on a platter and garnish with small onions glace1 small vinegar pickles1 and ,madeira sauce with a few raisins in it4 ,cream of peas1 ,suzon4 ,make a cream of peas soup4 ,add one spoonful of whipped cream for each person1 and mix while hot4 ,put a poached egg on each plate and serve the soup over the eggs4 ,cream of peas4 ,to one quart of shelled new peas add one pint of chicken broth1 and boil until the peas are soft4 ,strain and return to casserole and add one pint of hot table cream1 and1 little by little1 one large spoonful of table butter4 ,season with salt and ,cayenne pepper4 ,cream of peas1 ,st4 ,germain4 ,add a head of lettuce to the peas and prepare as above4 ,when strained for the second time add one cup of fresh-boiled new peas to the soup4 ,fillet of pompano1 ,pocharde4 ,cut four fillets of ,florida pompano4 ,or ,pacific pompano may be used4 ,the latter are much smaller4 ,put the fish in a buttered pan1 and season with salt and pepper4 ,add one-half glass of claret1 one-half glass of white wine1 and one-half cup of fish broth4 ,boil until done4 ,in a sauce pan put one table spoonful of flour and place on stove4 ,when hot add the broth in which the fish were cooked1 and boil for five minutes4 ,then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter4 ,whip well and strain over the fish4 ,,october #af ,,breakfast ,baked apples in cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,casawba melon ,eggs ,mollet1 a l'aurore ,sweetbreads1 ,saint ,monde ,lettuce salad ,mince pie ,american cheese ,demi tasse ,,dinner ,potage grenade ,salted almonds ,ecrevisses ,georgette ,roast leg of mutton1 mint sauce ,string beans ,mashed potatoes ,tomato salad ,french pastry ,coffee ,eggs ,mollet1 a l'aurore4 ,place four eggs ,mollet on four pieces of buttered toast4 ,cover with well seasoned tomato sauce4 ,sweetbreads1 ,saint ,monde4 ,prepare braised sweetbreads as described elsewhere4 ,place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little ,hollandaise sauce on top2 and others filled with ,french peas in butter with ,madeira sauce4 ,potage grenade4 ,cut in thin slices1 the size of a silver quarter1 two turnips1 one stalk of leeks1 one-half stalk of celery and a small head of ,savoy cabbage4 ,put in a sauce pan with three ounces of butter1 season with salt and a teaspoonful of sugar1 and place in the oven to smother4 ,be careful that it does not burn4 ,when soft add two quarts of consomme1 and boil for one-half hour4 ,then add two tomatoes peeled and cut in small dices1 boil for one minute1 season with salt and pepper1 and serve with a little chopped chervil4 ,ecrevisses ,georgette4 ,bake four medium-sized potatoes4 ,then cut off the tops1 remove the insides1 and refill with ,ecrevisses ,voltaire4 ,ecrevisses ,voltaire4 ,boil two dozen ecrevisses en buisson4 ,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 mushrooms4 ,season with salt and a little ,cayenne pepper1 and simmer for ten minutes4 ,then add a pony of brandy1 and simmer for a few minutes4 ,then add a large cup of cream1 and boil for five minutes4 ,then add two sliced truffles4 ,bind with the yolks of two eggs mixed with one-half glass of dry sherry wine4 ,serve in chafing dish4 ,,october #ag ,,breakfast ,oatmeal and cream ,ham and eggs ,coffee ,rolls ,,luncheon ,mortadella ,poached eggs1 ,zurlo ,broiled honeycomb tripe ,lyonnaise potatoes ,field salad ,port de ,salut cheese ,crackers ,coffee ,,dinner ,consomme ,leopold ,chow chow ,broiled smelts1 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 ,mortadella4 ,this is an ,italian sausage1 very highly seasoned1 and comes in cans already sliced4 ,serve on a platter garnished with chopped meat1 jelly and parsley in branches4 ,poached eggs1 ,zurlo4 ,form some flat potato croquettes1 and fry4 ,place a poached egg on top of each1 and cover with cream sauce4 ,consomme ,leopold4 ,slice very fine one handful of sorrel and a head of lettuce4 ,wash well1 and boil in two quarts of chicken broth for about thirty minutes4 ,serve with chervil4 ,broiled ,smelts1 a l',americaine4 ,split and remove the bones from twelve large smelts4 ,season with salt and pepper1 roll in oil1 and broil4 ,when done place on a platter1 garnish with six slices of broiled tomatoes1 two lemons cut in half1 and parsley in branches4 ,pour a little maitre d'hotel sauce over all4 ,chicken ,leon ,x4 ,put on fire1 in cold water1 one large fat roasting chicken or capon4 ,add salt1 one carrot1 and a bouquet garni4 ,boil until soft4 ,make a sauce with two ounces of butter mixed with two ounces of flour4 ,when hot add one pint of the chicken broth4 ,if too thick add a little more of the broth4 ,boil for half an hour4 ,then bind with the yolks of three eggs mixed with a cup of cream4 ,strain1 and add two ounces of sweet butter4 ,stir the sauce well until the butter is melted4 ,place the chicken on a platter and garnish with macaroni cooked in cream4 ,pour a little of the sauce over the chicken4 ,to the remainder of the sauce add in equal parts some sliced truffle1 sliced canned ,french mushrooms and parboiled goose liver4 ,serve this sauce separate4 ,mint wafers 7after dinner mints74 ,to half a gill of water add one pound of powdered sugar1 and mix over fire until dissolved and hot4 ,add three or four drops of oil of peppermint4 ,then drop1 about the size of a half silver dollar1 on waxed paper or a greased pan1 using the tip of a spoon or a paper bag4 ,allow to become cold and dry4 ,,october #ah ,,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 asparagus1 ,favori ,salted mixed nuts4 ,celery ,sole ,heloise ,roast leg of veal1 au jus ,spinach in cream ,potatoes au gratin ,romaine salad ,pancakes a la ,lieb ,demi tasse ,omelette ,cherbourg4 ,mix a cup of picked shrimps with two spoonfuls of cream sauce4 ,heat well1 and season with salt and pepper4 ,make the omelette in the usual manner1 and before turning over on platter fill with the prepared shrimps4 ,pour a thick cream sauce around the omelette4 ,lorette salad4 ,one-third field salad1 one-third boiled celery root1 and one-third pickled beets4 ,season with ,french dressing4 ,alhambra ice cream4 ,half vanilla and half strawberry ice cream served in any fancy form4 ,cream of asparagus1 ,favori4 ,make a cream of asparagus soup and serve with plenty of boiled asparagus tips in it4 ,sole ,heloise4 ,remove the skin from both sides of a large sole4 ,place on a buttered pan1 season with salt and pepper1 add one-half glass of white wine1 cover with a piece of buttered manila paper1 and bake in the oven for about twenty minutes4 ,remove the sole to a platter1 and put in the pan three ounces of butter1 a little pepper1 chopped parsley1 chervil1 tarragon1 and chives4 ,when hot add the juice of two lemons1 season well1 and pour over the sole4 ,,october #ai ,,breakfast ,fresh strawberries and cream ,broiled fresh mackerel ,baked potatoes ,rolls ,coffee ,,luncheon ,california oyster cocktail ,consomme in cups ,shirred eggs1 ,metternich ,pears1 mayonnaise ,cheese toast ,coffee ,,dinner ,potage ,ferneuse ,ripe olives ,sand dabs1 saute meuniere ,roast ribs of beef ,string beans in butter ,stewed tomatoes ,st4 ,francis potatoes ,escarole salad ,romaine ice cream ,alsatian wafers ,demi tasse ,shirred eggs1 ,metternich4 ,place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine4 ,season with salt and pepper1 sprinkle with grated cheese1 place a small piece of butter on top1 and bake4 ,pears1 mayonnaise4 ,use whole fresh pears cooked in syrup1 or canned ones4 ,place the pears on lettuce leaves and cover with thick mayonnaise4 ,on slices of toast place small pieces of ,american dairy cheese4 ,bake in the oven1 and serve separate4 ,cheese toast4 ,spread any such cheese as ,parmesan1 ,american1 ,sierra or ,camembert1 on slices of toast1 and set in the oven until hot4 ,serve at once4 ,potage ,ferneuse4 ,slice six white turnips very fine1 put in a casserole1 with two ounces of butter4 ,cover1 and simmer for fifteen minutes4 ,then add one cup of rice and three pints of bouillon1 consomme1 or chicken broth4 ,boil for one hour1 strain through fine wire sieve1 and put back in vessel4 ,when hot stir in well three ounces of sweet butter1 season with salt and a little ,cayenne pepper4 ,romaine ice cream4 ,to coffee ice cream add a little rum before serving4 ,,october #bj ,,breakfast ,baked apples ,oatmeal and cream ,english breakfast tea ,crescents ,,luncheon ,hard boiled eggs1 vinaigrette ,fried scallops1 ,tartar ,broiled squab on toast ,stewed corn ,romaine salad ,camembert cheese ,crackers ,coffee ,,dinner ,toke ,point oysters ,potage bouquetiere ,celery ,fresh herring1 a l',egyptienne ,small boiled potatoes ,cucumber salad ,chicken en cocotte1 ,bazar ,cold asparagus1 mustard sauce ,french pastry ,assorted fruits ,demi tasse ,hard boiled eggs1 vinaigrette4 ,remove the shells from six hard boiled eggs1 and cut in two4 ,place them on a china platter1 sprinkle with salt1 pepper1 chopped parsley1 a little chopped chervil1 one spoonful of vinegar and two of olive oil4 ,potage bouquetiere4 ,consomme1 tapioca and printanier mixed4 ,fresh herring1 a l',egyptienne4 ,clean four fresh herring1 season with salt and pepper1 and fry in hot olive oil4 ,remove the fish to a platter1 and add to the frying pan one sliced onion1 and fry until done4 ,then add two peeled and quartered tomatoes1 one bay leaf1 one clove1 and a sprig of thyme4 ,season with salt and pepper1 and simmer for a few minutes4 ,then put the fish back in the pan1 add the juice of two lemons and a little chopped parsley1 and simmer together for five minutes4 ,serve both fish and sauce on a platter4 ,chicken en cocotte1 ,bazar4 ,season a spring chicken with salt and pepper1 and put in a cocotte 7earthen casserole7 with two ounces of butter and six small onions4 ,set in the oven1 and baste well until golden yellow4 ,then add one spoonful of white wine and two peeled and quartered tomatoes4 ,cover the casserole and simmer for ten minutes4 ,add two dozen ,parisienne potatoes and serve4 ,,october #ba ,,breakfast ,stewed prunes ,ham and eggs ,rolls ,coffee ,,luncheon ,grapefruit a la rose ,eggs1 ministerielle ,beef goulash1 ,hungarian style ,mince pie ,coffee ,,dinner ,consomme ,diane ,chow chow4 ,salted almonds ,sole ,dejazet ,roast chicken ,summer squash ,chateau potatoes ,lettuce salad ,vanilla ice cream ,assorted cakes ,coffee ,consomme ,diane4 ,take any game bird1 such as grouse1 partridge1 quail1 pheasant or guinea hen1 and roast just enough to give a color4 ,then put in soup stock and boil until soft4 ,clarify the broth with chopped beef1 and strain4 ,cut the breast out of the bird1 cut in small squares1 and serve in the consomme4 ,add some dry sherry wine and a little ,cayenne pepper before serving4 ,sole ,dejazet4 ,remove the skin from a good sized sole1 wash well1 and dry in a napkin4 ,season with salt and pepper1 dip in milk1 roll in flour1 then in beaten eggs1 and finally in bread crumbs4 ,put in frying pan with melted butter and fry until done4 ,place on a platter1 and pour some butter1 which has been browned in a pan1 over the fish4 ,lay a dozen tarragon leaves on top of the fish1 garnish with quartered lemons and parsley in branches4 ,,october #bb ,,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 ,olives4 ,salted pecans ,alsatian fish ,roast ribs of beef ,canned asparagus1 ,hollandaise ,rissolees potatoes ,escarole salad ,lemon pie1 special ,coffee ,potage ,livonien4 ,in a casserole put one onion chopped fine1 and three ounces of butter4 ,simmer until yellow4 ,then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach4 ,simmer again for ten minutes4 ,then add one quart of chicken broth and one large cup of cream sauce4 ,boil one-half hour4 ,season well1 and serve4 ,smoked ,alaska black cod in cream4 ,remove the skin from two pounds of smoked ,alaska black cod4 ,cut in pieces two inches square1 lay in a saute pan1 add one pint of thick table cream and boil for five minutes4 ,then thicken with the yolks of two eggs mixed with a little cream4 ,serve in a chafing dish4 ,alsatian fish4 ,heat two tablespoonfuls of oil and thicken with one tablespoonful of flour4 ,remove from the fire and thin out with boiling water4 ,chop fine some parsley1 onions and two cloves of garlic1 and add to the pan4 ,season the fish with salt and pepper1 place in the sauce1 and cook for about twenty minutes4 ,lamb kidneys en pilaff4 ,slice fine a half dozen lamb kidneys1 and prepare in the same manner as chicken livers en pilaff4 7,see ,january #hth47 ,almond biscuit4 ,to every ounce of almond flour add the whites of two eggs beaten to a stiff froth4 ,salt to taste and beat well together4 ,put in buttered patty tins and bake in a moderately quick oven from fifteen to twenty minutes4 ,the whole must be done quickly1 and baked as soon as the ingredients are mixed4 ,lemon pie1 special4 ,mix in saucepan the yolks of sixteen eggs1 three-quarters of a pound of sugar1 and the juice and rinds of six lemons1 and cook over a slow fire until it thickens4 ,then remove from the fire and stir in the whites of eight eggs beaten very hard4 ,pour the mixture into two pie plates1 lined with thin pie dough1 and bake in a medium hot oven for about twenty-five minutes4 ,,october #bc ,,breakfast ,prunes ,victor ,boiled eggs ,coffee and rolls ,snails 7bread7 ,,luncheon ,avocado1 ,french dressing ,war griddle cakes ,tripe1 ,wm4 ,h4 ,crane ,mashed potatoes ,coffee ,,dinner ,orange and grapefruit1 ,st4 ,francis ,stuffed chicken with ,california raisins ,rice ,californienne ,lettuce and tomato salad ,olympic club cheese ,coffee ,war griddle cakes4 ,soak stale bread in sour milk4 ,add enough flour or corn meal to make a batter4 ,to a gallon add three eggs1 baking powder1 and salt4 ,cook in the same manner as wheat cakes4 ,orange and grapefruit1 ,st4 ,francis4 ,sliced oranges and grapefruit1 in equal parts4 ,sprinkle with powdered sugar1 and moisten with ,dubonnet4 ,serve in double supreme glasses with a few fresh strawberries on top4 ,prunes ,victor4 ,put two pounds of dry prunes in an earthen pot1 add two quarts of water1 the rind of a lemon1 one stick of cinnamon1 one-half cup of sugar1 and a vanilla bean4 ,put on hot stove and bring to a boil4 ,then move to one side of fire and simmer slowly for six hours4 ,or1 set in a moderate oven for six hours4 ,allow to become cool1 and add a pony of good cognac4 ,use the prune juice for a morning drink1 and serve the prunes with cream4 ,chicken stuffed with raisins4 ,soak a small loaf of bread in warm milk1 squeeze out lightly1 and add an equal volume of raisins4 ,season with salt and pepper1 fill the chicken1 and roast in the usual manner4 ,california raisins may be used in many dishes1 such as soup1 fish1 entrees1 roasts1 bread1 puddings1 ice cream1 etc4 ,rice ,californienne4 ,wash a pound of rice in cold water4 ,chop an onion1 smother in butter1 add the rice1 one quart of broth1 and season with salt and pepper4 ,bring to a boil1 cover1 and set in oven for thirty-five minutes4 ,before serving add one-half cup of grated cheese4 ,tripe1 ,wm4 ,h4 ,crane4 ,wash the tripe well1 and cut in round pieces about five inches in diameter4 ,place them in a saucepan with a few carrots1 two or three onions1 some whole peppers1 salt1 white wine1 and good white broth4 ,boil until thoroughly tender4 ,then place the tripe in a stone jar and strain the liquid over it4 ,keep in a cool place4 ,when needed turn them in flour1 and fry quickly in a frying pan in very hot butter4 ,serve with some parsley butter4 ,avocado1 ,french dressing4 ,split the avocado1 remove the pit1 and fill half full with a dressing made with salt1 pepper1 a little ,french mustard1 and one-third vinegar and two-thirds olive oil4 ,french dressing4 ,two teaspoonfuls of salt1 one teaspoonful of mustard1 one-quarter teaspoonful of black pepper1 one-half teaspoonful of paprika1 the juice of one lemon1 and the same amount of vinegar4 ,put in a quart bottle1 fill with olive oil1 and shake thoroughly4 ,salad dressing4 ,one-half cup of tomato catsup1 one-half cup of cream1 two teaspoonfuls of lemon juice1 and black and red pepper and salt to taste4 ,snails4 ,dissolve one ounce of yeast in warm water4 ,make a dough with one pound of flour1 four ounces of sugar1 two eggs1 two ounces of butter1 two ounces of lard1 one ounce of salt1 one cup of water1 and the dissolved yeast4 ,allow to raise for about an hour4 ,then roll the dough into a square sheet about one-quarter inch thick4 ,brush over with butter and bestrew with sugar1 cinnamon1 and currants4 ,roll the sheet into a roll and cut in slices one-quarter inch thick4 ,lay the slices on a greased pan and allow to raise until double the size4 ,bake in a moderate oven4 ,olympic club cheese4 ,scrape clean three best quality camembert cheeses4 ,put in a copper casserole with one-quarter pound of good ,roquefort cheese1 one-half pound of table butter1 two tablespoonfuls of sifted flour and one pint of cream4 ,boil until the whole is melted together4 ,then strain through cheese cloth1 put in an earthen pot1 and allow to become cool4 ,,october #bd ,,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 ,p4 ,p4 ,i4 ,e4 ,onion soup au gratin ,ripe olives ,roast turkey1 cranberry sauce ,sweet potato pudding ,coffee ,canape ,p4 ,p4 ,i4 ,e4 7,panama-,pacific ,international ,exposition74 ,make some pieces of buttered toast4 ,put fresh caviar in the center and anchovies around the edge4 ,serve on napkins with quartered lemons and parsley in branches4 ,oysters ,bellevue4 ,in a lighted chafing dish put four pats of table butter1 one-half teaspoonful of ,english mustard1 a little salt1 pepper and celery salt4 ,stir until the butter melts4 ,then add a teacupful of very finely chopped celery1 and stir well until the celery is nearly cooked4 ,then pour in slowly1 while stirring1 one pint of rich cream1 and allow to come to the boiling point4 ,then put in a dozen freshly opened oysters and cook for four or five minutes4 ,add a tablespoonful of good sherry or ,madeira1 and serve on very hot plates4 ,spoon or mush bread4 ,scald two cups of corn meal in two cups of boiling water1 allow to cool slightly1 then add one cup of buttermilk1 one teaspoonful of soda1 two tablespoonfuls of lard or butter 7butter preferred71 one egg1 and salt to taste4 ,if you have no buttermilk use baking powder and sweet milk4 ,corn pudding4 ,one quart of corn cut from the ear and chopped fine1 one egg1 a tablespoonful of butter1 and salt and pepper to taste4 ,thin with sweet milk1 and bake in a hot oven4 ,sweet potato pudding4 ,grate a large sweet potato and mix with one cup of sugar1 one-half cup of butter1 and two or three eggs1 according to the size of the potato4 ,thin with sweet milk1 flavor with ginger and spices1 or vanilla can be used4 ,beat the eggs well before adding to the mixture4 ,bake in a moderate oven very slowly4 ,the potatoes in the west are not as sweet as the southern variety1 therefore more sugar may be required4 ,a good rule is to bake a small portion first to see if the flavor is right4 ,it is considered a luxury in certain parts of the ,south4 ,loganberry ice cream4 ,put in a pan one quart of milk and one-half pound of sugar1 and place on the fire4 ,mix the yolks of sixteen eggs with one-half pound of sugar4 ,stir the milk and sugar1 after it has reached the boiling point1 into it4 ,replace on the fire and stir until it becomes creamy1 but do not let it boil4 ,then remove from the fire1 add one quart of cream1 strain and freeze4 ,when nearly frozen add one quart of bottled loganberry juice1 and finish freezing4 ,a few drops of red coloring can be added if a bright color is desired4 ,,october #be ,,breakfast ,baked prunes ,scrambled eggs ,corn bread 7#b7 ,cocoa ,,luncheon ,anchovy salad ,lamb hash1 ,j4 ,a4 ,britton ,cheese cake ,coffee ,,dinner ,cold artichokes1 ,st4 ,francis dressing ,brook trout1 ,cafe de ,paris ,breast of chicken1 ,james ,woods ,salad ,algerienne ,frozen loganberry juice ,macaroons ,,supper ,welsh rabbit1 special ,raisin bread ,ale ,baked prunes4 ,select large prunes1 place them in a baking pan side by side so they hardly touch1 cover with water and cook in a moderate oven for an hour4 ,then pour off three-quarters of the juice1 which may be kept for a beverage1 and to the prunes add a little sugar1 a stick of cinnamon1 and the rind of a lemon4 ,cover the pan tightly1 place back in a moderate oven and bake for at least one hour4 ,corn bread 7,,ii74 ,put in a pan one egg beaten light1 one cup of milk1 one tablespoonful of sugar1 one-half teaspoonful of salt1 one cup of yellow corn meal1 one cup of flour1 and two and one-half teaspoonfuls of baking powder4 ,if too thin add a little more white flour4 ,beat well together1 and add four tablespoonfuls of melted butter or bacon drippings4 ,graham bread4 ,same as for corn bread1 but use no white flour4 ,raisin bread4 ,warm one pint of milk and dissolve one-half ounce of yeast in it4 ,then add two ounces of butter1 two eggs1 two ounces of sugar1 a pinch of salt and one-half pound of raisins4 ,mix well4 ,then stir in two pounds of flour1 and make a smooth dough4 ,allow to raise for about three hours4 ,then fold the dough1 put it in moulds1 and let it again raise for about one hour4 ,bake in a moderate oven for about forty-five minutes4 ,lamb hash1 ,j4 ,a4 ,britton4 ,take even quantities of left over roast lamb and mashed potatoes and pass through a fine meat chopper4 ,season well1 add a piece of sweet butter1 some chopped parsley and a little bouillon1 and cook together4 ,serve hot1 with a fried egg on top4 ,st4 ,francis dressing4 ,one green pepper1 an equal amount of raw celery and an equal amount of hard boiled eggs all chopped fine4 ,add one-half cup of ,chili sauce1 one-half cup of mayonnaise1 one tablespoonful of white wine vinegar1 two spoonfuls of olive oil1 and salt1 pepper and ,cayenne4 ,mix well4 ,can be served with almost any kind of salad4 ,brook trout1 ,cafe de ,paris4 ,butter well an earthern dish1 sprinkle with chopped shallots and parsley1 lay the trout on top1 season with salt and pepper1 add a little white wine and fish broth1 lay a few pieces of butter on top1 and bake in oven until done4 ,serve in the dish in which they were cooked4 ,breast of chicken1 ,james ,woods4 ,remove the skin from a nice young roasting chicken1 lift off the breasts1 season with salt and pepper1 roll in cream1 then in flour1 and fry in butter4 ,place on a buttered shirred egg dish a piece of toast1 then a thin slice of broiled ,virginia ham1 then the breasts of chicken1 then a few heads of fresh mushrooms tossed in butter1 then a little cream and a piece of butter1 season all well1 cover with a glass mushroom cover1 and bake in oven for ten minutes4 ,salad ,algerienne4 ,sliced pineapple1 oranges1 grapefruit and bananas in equal quantities4 ,serve in a bowl with lettuce leaves around the sides1 and mayonnaise dressing made with plenty of lemon juice4 ,frozen loganberry juice4 ,mix one quart of loganberry juice1 one quart of water1 one pound of sugar1 and the juice of two lemons4 ,strain and freeze4 ,welsh rabbit4 ,break an egg in a deep plate1 add a teaspoonful of vinegar1 and ,english mustard1 paprika and salt to taste4 ,mix thoroughly4 ,then grate or crumble four ounces of good ,american cheese1 place in a chafing dish1 and add a small quantity of ale or beer4 ,just enough to keep the cheese from frying4 ,use a hot flame1 and with two forks in one hand stir continually1 in one direction4 ,do not permit the cheese to boil4 ,when the cheese is melted add the egg and seasoning1 and stir until blended4 ,then add a pinch of bicarbonate of soda1 and serve on buttered toast which has been previously prepared4 ,the rabbit can be prepared for any number of persons by allowing four ounces of cheese to each person1 and one egg for each pound1 or less1 of cheese4 ,cheese cake4 ,work thoroughly together one and one-half cup of butter and one and one-half cup of sugar until it is creamy4 ,then stir in eight eggs1 one by one1 then the juice and rind of one lemon1 then one and one-half pound of cottage cheese1 then one cup of cream and four spoonfuls of flour4 ,bake in spring form pans lined with thin pie dough4 ,,october #bf ,,breakfast ,oatmeal with cream ,bacon and eggs ,mixed bran biscuits ,coffee ,,luncheon ,little ,neck clams1 mignonette ,consomme in cups ,cold ,virginia ham ,lettuce salad ,pink pudding1 ,victor ,demi tasse ,,afternoon ,,tea ,brioche ,coffee cake ,tea1 chocolate or coffee ,,dinner ,puree of pea soup ,ripe olives ,sand dabs1 meuniere ,saddle of lamb1 jardiniere ,hearts of palm1 ,victor ,figs ,roma ,lady fingers ,demi tasse ,brioche4 ,dissolve one ounce of yeast in one gill of tepid water and add about one-third of a pound of flour1 to make a medium firm sponge4 ,cover with a cloth and set in a warm place to raise4 ,then work into a smooth paste two-thirds of a pound of flour1 three-quarters of a pound of butter1 one ounce of sugar1 a little salt1 and six eggs4 ,beat the eggs in gradually4 ,then spread the sponge over the top and mix into the paste4 ,cover with a cloth and allow to raise until double in size4 ,then work together again1 and place in a box for several hours to harden before using4 ,mould into small round balls1 place in baking pans1 and allow to raise until about one-third above their original size4 ,brush over with egg1 make a cross-cut on top1 and bake in a rather brisk oven4 ,coffee cake4 ,put one pound of flour in a bowl4 ,dissolve an ounce of yeast in a gill of lukewarm milk1 add it to the flour with two eggs1 and work to a medium-stiff dough4 ,cover with a cloth and allow to raise till double in size4 ,then work in thoroughly three ounces of butter1 two ounces of sugar1 a pinch of salt1 a pinch of nutmeg1 and the juice and rind of one lemon4 ,allow to raise again for about an hour1 when the dough will be ready to bake4 ,this dough is the foundation for all kinds of coffee cake4 ,pink pudding1 ,victor4 ,cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar4 ,when done allow to cool1 and then add one quart of whipped cream1 some chopped fruits1 and one drop of red coloring4 ,dissolve four sheets of gelatine in a little warm milk1 stir into the above1 put into moulds1 and set in ice box until firm4 ,serve with fruit sauce4 ,figs ,roma4 ,line a bowl 7timballe7 with lady fingers4 ,put a layer of vanilla ice cream in the bottom1 then a layer of about a dozen peeled and quartered figs1 sprinkle this with good rum1 cover thickly with sauce au marasquin1 and sprinkle some macaroon crumbs on top4 ,serve in plates with ice around the bowl4 ,four o'clock tea bran bread4 ,make a batter with two cups of bran1 one cup of ,educator entire wheat flour1 one cup of white flour1 one-half teaspoonful of salt1 one teaspoonful of soda1 one-half cup of molasses1 one-half cup of water and two cups of milk1 or one cup of milk and another one of water4 ,spread the batter about one inch thick in the pan1 and cook in a slow oven4 ,wheat bran gems4 ,make a batter with two cups of wheat bran1 one cup of whole wheat flour1 one teaspoonful of baking soda1 one-half cup of molasses1 three tablespoonfuls of hot milk1 and three tablespoonfuls of boiling water4 ,put the dough in buttered gem pans1 and cook for about twenty-five minutes4 ,bran bread4 ,mix together two cups of wheat bran1 one and one-half cups of flour1 one-half teaspoonful of salt1 one teaspoonful of soda1 one-half cup of molasses1 one-half cup of water1 and two cups of milk1 or one cup of milk and another cup of water4 ,put the dough in the pans about one inch thick1 and bake in a slow oven4 ,bran biscuits4 ,mix two cups of wheat bran1 one cup of white flour1 two teaspoonfuls of baking powder1 one very small teaspoonful of salt1 a piece of lard the size of an egg1 and enough milk to make a stiff dough4 ,work well together1 roll out about a half an inch thick1 cut out with forms1 and bake in a slow oven4 ,hearts of palm1 ,victor4 ,hearts of palm can be obtained in cans similar to asparagus1 and may be served in the same way1 with ,hollandaise1 ,polonaise1 vinaigrette1 or other sauces4 ,hearts of palm1 ,victor1 is served cold1 with ,victor dressing 7see ,april #ba74 ,,october #bg ,,breakfast ,oatmeal ,strawberries with cream ,lamb chops with bacon ,boiled eggs ,rolls ,coffee ,,luncheon ,grapefruit with maraschino ,consomme in cup ,salted almonds ,loin of pork1 apple sauce ,lettuce salad ,meringue glacee a la vanille ,black coffee ,,dinner ,puree of peas1 ,varsovienne ,olives ,celery ,sand dabs1 saute meuniere ,roast chicken ,mashed potatoes ,canned asparagus1 sauce ,hollandaise ,escarole salad1 ,french dressing ,omelet with strawberries ,coffee ,oatmeal4 ,to one quart of water1 boiling1 add eight ounces of cracked wheat4 ,boil for one-half hour4 ,salt4 ,consomme4 ,mix one-half pound of beef1 chopped fine1 with one white of an egg4 ,add slowly one quart of stock and let boil for half hour4 ,strain through napkin or fine cheese cloth4 ,loin of pork4 ,place pork in roasting pan and pepper and salt well4 ,add one sliced onion1 carrot1 bay leaf1 clove1 a little celery and one teaspoonful of whole black peppers4 ,put in moderate oven and roast for about one and one-quarter hours4 ,baste often to keep juicy and of a fine color4 ,when done remove from pan1 skim part of the fat from the gravy and add one-half spoonful of flour1 let simmer till brown1 add one cup of stock and boil for a few minutes4 ,puree of pea soup4 ,soak three-quarters of a pound of green split peas in cold water for three hours4 ,wash well and put on fire in cold water4 ,put in saute pan one sliced onion1 carrot1 stalk of leek1 a little celery and parsley1 a bay leaf and clove1 and a ham bone or skin of bacon or salt pork4 ,simmer in butter until soft4 ,add the peas and boil together until soft4 ,salt and pepper to taste and strain through sieve4 ,if too thick add some stock or broth of any kind4 ,varsovienne4 ,fried thin-sliced bacon4 ,aux croutons4 ,bread cut in small dices and fried in butter4 ,sand dabs1 meuniere4 ,remove the skin from the sand dabs1 salt1 pepper and roll in flour1 and fry in fresh butter in shallow frying pan4 ,when brown remove fish to platter1 place piece of butter in pan1 cook till brown1 and pour over fish4 ,add the juice of one lemon and chopped parsley4 ,garnish the platter with parsley and quartered lemons4 ,roast chicken1 plain4 ,prepare sauce as for loin of pork4 ,omit flour for thickening4 ,serve with its own gravy4 ,hollandaise sauce4 ,put the yolks of five eggs in saucepan4 ,place the saucepan in pot containing very hot water1 on range4 ,stir the yolks well and add pieces of sweet butter the size of a hazelnut1 until one pound is used4 ,as the butter melts in the eggs be careful that the sauce does not get too hot4 ,add salt and ,cayenne pepper to taste4 ,salted almonds4 ,scald the almonds1 allow to cool and remove the thin paper-shells4 ,put the almonds on a pan and roast in hot oven until brown4 ,wet with a solution of gum arabic and water1 using about four teaspoonfuls to the pound of nuts4 ,dust over with table salt and stir until dry4 ,meringue shells4 ,to the whites of eight eggs use one pound of powdered sugar4 ,beat the whites very firm and stiff4 ,add a handful of sugar and beat thoroughly4 ,remove the whip and stir in the remainder of the sugar with a large spoon4 ,form in the size of an egg and dress on a buttered pan dusted with flour4 ,sprinkle with powdered sugar and bake in a moderate oven4 ,vanilla ice cream4 ,one pint of cream1 one quart of milk1 eight yolks of eggs1 half pound of sugar and one vanilla bean4 ,place the milk1 half of the sugar and the split vanilla bean on the fire to boil4 ,mix the remainder of sugar with the yolks of eggs1 stir in the boiling milk and cook until creamy4 ,allow to cool1 strain and freeze4 ,plain omelet4 ,beat six eggs4 ,put in hot frying pan a piece of butter1 add the eggs and roll quickly over hot fire to form4 ,salt4 ,for a sweet omelet sprinkle with sugar4 ,omelet with strawberries4 ,dust a plain omelet with plenty of powdered sugar4 ,burn bands across the top with a red-hot poker or special iron1 and garnish with stewed strawberries4 ,stewed strawberries4 ,wash a basket of strawberries thoroughly4 ,dry in napkin and roll in two ounces of granulated sugar4 ,put in saucepan and place on fire4 ,allow to remain until sugar is melted and berries are soft4 ,do not leave on fire too long4 ,french dressing for salad4 ,to one-third of white wine vinegar use two-thirds of olive oil4 ,mix with salt1 pepper1 a little powdered mustard1 dash of ,worcestershire sauce and a little paprika4 ,coffee4 ,to seven ounces of ground coffee use two quarts of water4 7,use eight ounces for after dinner coffee47 ,if you do not use a special coffee percolator pour the boiling water over the grounds1 contained in a bag4 ,draw off and repeat twice4 ,plain celery4 ,stalks of celery well washed and split in four4 ,ripe olives4 ,california olives allowed to ripen on the trees1 and specially prepared in packing houses4 ,serve with cracked ice4 ,oysters on half shell4 ,serve on cracked ice with half of lemon or lime4 ,,october #bh ,,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 codfish1 egg sauce ,roast leg of lamb ,string beans in butter ,potatoes rissolees ,chicory salad ,vanilla ice cream ,lady fingers ,coffee ,hominy4 ,to one quart of boiling water add eight ounces of hominy4 ,cook twenty minutes4 ,salt to taste4 ,serve cream separate4 ,scrambled eggs plain4 ,beat six eggs1 add two ounces of butter1 spoonful of cream and a little salt and pepper4 ,stir on fire with a wooden spoon until cooked4 ,scrambled eggs with smoked beef4 ,slice the beef very thin4 ,boil in water for a few minutes1 add the eggs and serve on toast4 ,canape of caviar4 ,spread caviar1 which has been kept on ice1 on thin toast4 ,sprinkle thick with chopped hard-boiled eggs all around4 ,garnish with leaf of lettuce filled with chopped onion1 parsley in branches1 and one-fourth of a lemon4 ,serve on napkin4 ,hungarian goulash4 ,one pound of shoulder of veal1 one pound loin of lean pork4 ,cut in pieces one inch square4 ,mix a little flour1 salt1 pepper and plenty of paprika4 ,put in sauce pan a piece of butter1 two chopped onions and the fat from the loin of pork4 ,simmer till brown1 then add the meats and flour2 a little bouillon1 stock or water2 one-half cup of puree of tomatoes1 a little thyme1 one bay leaf1 one clove and a little chopped parsley and celery4 ,cover tight and cook for three-quarters of an hour4 ,then add three potatoes cut the same as the meat1 and cook till done4 ,beef goulash4 ,same as the above except use beef1 and the fat of pork1 only4 ,potato croquettes4 ,boil one pound of potatoes4 ,pour off water and let evaporate well4 ,when quite dry mash fine1 mix with the yolks of two eggs1 salt and pepper4 ,roll on floured board into the form of a large cork4 ,dip in flour1 then in beaten raw eggs1 then in bread crumbs1 and fry in swimming lard4 ,puree of tomatoes4 ,put in sauce pan one sliced onion1 a little celery and leek1 one bay leaf1 one clove1 a spoonful of whole peppers1 piece of butter1 piece of hambone or pig skin1 and allow to simmer4 ,then add one gallon of fresh or canned tomatoes1 salt1 and a teaspoonful of sugar4 ,when cooked add a piece of butter4 ,strain well4 ,puree of tomato soup4 ,add some chicken broth or bouillon to the puree of tomatoes4 ,serve bread crumbs fried in butter4 ,boiled codfish1 or any white fish4 ,put fish in cold water4 ,add cup of milk to keep it white4 ,salt and boil4 ,when done let stand for ten minutes4 ,serve on napkins with small boiled potatoes1 parsley in branches1 and quartered lemons4 ,egg sauce4 ,add some chopped boiled eggs to cream sauce4 ,sprinkle with a little chopped parsley4 ,cream or ,bechamel sauce4 ,melt two ounces of butter in two ounces of flour4 ,when warm1 but not brown1 add one pint of boiling milk4 ,stir well and cook for a few minutes4 ,strain4 ,string beans4 ,boil in salt water4 ,place in pan1 add piece of butter and salt and pepper4 ,escarole salad4 ,serve with ,french dressing4 ,this salad goes well with piece of bread rubbed with garlic1 and served in bowl4 ,chicory salad4 ,serve with ,french dressing4 ,use crust of bread rubbed with garlic if desired4 ,,october #bi ,,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 soup1 ,english style ,frog legs1 saute a sec ,roast teal duck ,fried hominy and currant jelly ,boiled artichokes1 ,hollandaise sauce ,romaine salad ,philadelphia ice cream ,macaroons ,coffee ,pettijohns4 ,to one quart of boiling water add eight ounces of ,pettijohns4 ,cook ten minutes4 ,salt4 ,serve cream separate4 ,fried ham4 ,thin slices of raw ham fried in butter4 ,if fried too much ham will get hard4 ,fried eggs4 ,use strictly fresh eggs and fry in hot butter4 ,salt and pepper4 ,ham and eggs4 ,put ham in frying pan and fry one side4 ,turn1 and crack eggs on top and fry4 ,chicken broth4 ,put to boil in cold water two fat soup hens4 ,skim well1 add one-half onion1 a little celery1 salt to taste1 and cook for three hours1 when fowls should be soft4 ,strain the bouillon and serve in cups4 ,the cooked fowls may be used for sandwiches1 chicken salad1 chicken a la ,king1 etc4 ,boiled fowl4 ,see chicken broth above4 ,lamb hash4 ,cut cold boiled or roast lamb in small dices4 ,add one-half as much cold boiled potatoes4 ,put piece of butter in saucepan with one chopped onion and simmer until brown4 ,add lamb and potato1 salt1 pepper1 cup of stock or bouillon and cook for ten minutes4 ,serve on toast with chopped parsley4 ,cheese balls4 ,mix one and one-half cups of grated ,parmesan or ,american cheese1 one tablespoonful of flour1 one-quarter teaspoonful of salt1 a few grains of ,cayenne pepper and the whites of three eggs beaten stiff4 ,shape in small balls or croquettes1 roll in cracker dust1 fry in deep fat and drain on brown paper4 ,new lard is necessary for frying1 and they must not stand1 but serve immediately4 ,lettuce salad4 ,wash1 dry in napkin1 and serve with ,french dressing4 ,giblet soup a l',anglaise4 7,english style74 ,cut turkey or chicken gizzards in small dices4 ,also a carrot1 turnip1 piece of celery and a piece of leek4 ,add one-third pound of barley1 large spoonful of flour and four ounces of butter4 ,simmer all together1 add two quarts of stock or bouillon1 season with salt1 pepper and teaspoonful of ,worcestershire sauce and cook for one hour4 ,serve with a sprinkle of chopped parsley4 ,frogs' legs saute a sec4 ,season the frogs' legs with salt and pepper and dip in flour4 ,put a piece of butter in saute pan and place on stove over a quick fire4 ,when hot add the frogs' legs and fry for a few minutes4 ,remove to a chafing dish and put a fresh piece of butter in the saute pan1 brown1 and pour over the legs1 with chopped parsley1 and garlic1 if desired4 ,roast teal duck4 ,season with pepper and salt and roast in very hot oven for ten minutes4 ,rare1 seven and one-half minutes4 ,fried hominy4 ,boil ten ounces of hominy in one quart of water for thirty minutes4 ,spread in pan to a depth of one inch or more1 to cool4 ,cut in diamond shape one-quarter inch thick1 roll in flour1 beaten eggs and bread crumbs1 and fry in swimming fat4 ,boiled artichokes4 ,boil in salt water with a few slices of lemon4 ,when soft serve on napkins with parsley in branches4 ,sauce separate4 ,romaine salad4 ,romaine should not be washed1 or the leaves broken4 ,wipe with a napkin if it is dusty and serve with ,french dressing4 ,philadelphia ice cream4 ,dissolve one-half pound of sugar in one quart of cream4 ,flavor to taste4 ,strain and freeze4 ,little ,neck clams on shell4 ,serve on cracked ice with half a lemon or lime4 ,,october #cj ,,breakfast ,sliced oranges ,force and cream ,poached eggs on toast ,coffee ,,luncheon ,canape ,hambourgeoise ,broiled honeycomb tripe1 maitre d'hotel ,lyonnaise potatoes ,field salad ,german apple cake ,coffee ,,dinner ,puree of lentils ,ripe olives ,fillet of sole1 au vin blanc ,lamb chops with bacon ,asparagus tip salad ,tartelette with pears ,coffee ,sliced oranges4 ,peel and slice the oranges and put on compote dish4 ,serve powdered sugar separate4 ,force and cream4 ,serve raw with powdered sugar and cream separate4 ,poached eggs4 ,break the eggs in boiling water1 to which may be added a soupspoonful of vinegar if desired4 ,add plenty of salt to the water to take away the vinegar taste4 ,serve on toast and garnish with parsley in branches4 ,canape ,hambourgeoise4 ,place on toast one sliced gherkin with a slice of smoked salmon on top1 and a little anchovy sauce in center4 ,garnish around edge with chopped boiled egg1 parsley and lemon4 ,boiled honeycomb tripe4 ,cut honeycomb tripe in round pieces1 five inches in diameter4 ,put in vessel with one onion1 carrot1 bay leaf1 clove1 a little celery and thyme and whole black peppers4 ,cover with water1 salt and boil until done4 ,broiled honeycomb tripe4 ,take boiled tripe1 roll in olive oil1 then in fresh bread crumbs1 and broil4 ,serve with lemon and parsley garnishing1 and maitre d'hotel sauce on top4 ,maitre d'hotel sauce4 ,one-quarter pound of fresh butter1 juice of one lemon1 and chopped parsley4 ,mix well4 ,this sauce is not to be used hot4 ,lyonnaise potatoes4 ,slice an onion1 fry in butter1 and mix with saute potatoes4 ,field salad4 ,wash and clean the salad well4 ,serve with ,french dressing and chopped parsley4 ,puree of lentils 7soup74 ,put in pot one pound of well-washed lentils and one quart of stock4 ,skim when it comes to a boil1 and salt4 ,put in saute pan an onion1 carrot1 bay leaf1 clove1 some parsley1 celery1 leek1 whole black pepper1 a ham bone or small piece of pigskin1 and a piece of butter1 and allow to simmer4 ,add to the lentils1 and boil4 ,when done strain through sieve and serve with small dices of bread fried in butter4 ,fillet of sole1 au vin blanc4 ,remove the skin from the fillets of sole4 ,put in buttered pan1 add salt and a little ,cayenne pepper1 one-half glass of white wine1 and one-half glass of stock4 ,cover with buttered manilla paper and put in oven to boil4 ,when done put on platter and cover with sauce au vin blanc4 7,see below47 ,sauce au vin blanc 7white wine sauce74 ,cut up some large fish bones1 put in pot and cover with water4 ,add salt1 an onion1 carrot1 bay leaf1 clove1 a little thyme and whole black peppers4 ,boil for half an hour4 ,put in another saucepan three ounces of butter4 ,when warm add two spoonfuls of flour1 stir1 add the strained fish stock2 also add the stock left from the fillets1 and boil for ten minutes4 ,beat well the yolks of two eggs and one-half cup of cream1 and thicken the sauce with same4 ,strain4 ,lamb chops with bacon4 ,with each broiled lamb chop serve two slices of broiled bacon4 ,garnish with watercress4 ,asparagus tip salad4 ,canned asparagus tips garnished with lettuce leaves4 ,serve with ,french dressing4 ,german apple cake4 ,make a dough with one pound of flour1 one pound of butter1 one cup of milk and a pinch of salt4 ,line a cake pan with the dough rolled thin1 and cover with sliced apples4 ,dust some powdered sugar mixed with ground cinnamon over the apple1 and bake4 ,when nearly done pour over it a custard made of one pint of milk1 one-quarter pound of sugar and three eggs1 mixed well4 ,put again in the oven until the custard is set4 ,tartelette of pears4 ,one pound of flour1 one-half pound of butter1 two ounces of sugar1 two eggs1 one pinch of salt and one pony of water4 ,rub the butter into the flour1 then add the sugar1 salt1 eggs and water4 ,work it lightly to a rather firm dough4 ,line some tartelette molds thinly with the dough4 ,peel and slice the pears and arrange them in the tartelette1 put a pinch of sugar mixed with a very little cinnamon1 on top4 ,place in a pan and bake4 ,while they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar1 and boil for a few minutes4 ,when the tartelettes are done remove from the moulds1 and use a brush to coat the tops with the apricot marmalade4 ,allow to cool before serving4 ,,october #ca ,,breakfast ,bananas in cream ,buckwheat cakes ,fried country sausages ,cocoa ,,luncheon ,cold poached egg with mayonnaise ,broiled finnan haddie ,rump steak1 ,bercy ,chateau potatoes ,pickled beets ,assorted fruits ,,dinner ,cream of cauliflower ,butterfish1 saute meuniere ,shoulder of veal1 au jus ,carrots1 ,vichy ,duchesse potatoes ,watercress salad ,roquefort cheese ,toasted crackers ,coffee ,bananas and cream4 ,peel and slice the bananas4 ,serve cream and powdered sugar separate4 ,buckwheat cakes4 ,one-quarter pound of buckwheat flour1 one-quarter pound of white flour1 one tablespoonful of baking powder1 one ounce of sugar1 one ounce of molasses1 one egg and just enough milk to make a thin dough4 ,mix well and cook on hot iron plate rubbed with a piece of raw lard4 ,serve with strained honey or syrup1 separate4 ,mayonnaise sauce4 ,put in bowl three yolks of eggs1 a pinch of salt1 a little ,cayenne pepper1 a pinch of ,english mustard flour and a dash of ,worcestershire sauce4 ,stir well4 ,add1 little by little1 one pint of olive oil and an occasional few drops of vinegar or lemon juice4 ,when finished1 stir in one spoonful of boiling water1 which will keep the sauce from curdling4 ,cold poached eggs with mayonnaise4 ,serve on the top of toast4 ,pour mayonnaise over the egg1 only4 ,garnish with lemon quarters and parsley4 ,finnan haddie in cream4 ,remove the skin and bones and boil for one minute in plain water4 ,then separate the fish in small pieces1 add one cup of cream and one-half cup of cream sauce1 and boil for ten minutes4 ,serve in chafing dish4 ,rump steak1 ,bercy4 ,broil steak4 ,sauce ,bercy as follows3 ,simmer slightly in butter two chopped shallots4 ,add half cup of sauce maitre d'hotel1 and one parboiled marrow1 cut in small pieces4 ,pour over steak and put in oven for two minutes4 ,serve with chopped parsley4 ,chateau potatoes4 ,cut raw potatoes in shape of a half-moon1 and the size of an egg4 ,put in cold water1 salt1 and boil for five minutes4 ,then place in pan with butter and roast in oven for ten minutes4 ,salt again4 ,boiled beets4 ,wash the beets well and boil with the skin on1 in salt water4 ,when soft remove the skin with the fingers while still hot4 ,pickled beets4 ,use fresh-boiled and very hot beets4 ,put in a piece of cheese cloth1 one onion1 bay leaf1 clove and one spoonful of whole black peppers1 and tie tightly together4 ,place this in center of earthern pot with a layer of the hot sliced beets around the sides and over the top4 ,to each dozen beets put four pieces of lump sugar on top4 ,salt and cover with white wine vinegar4 ,let stand1 covered1 at least two days before serving4 ,if not all used at once1 a wooden spoon must be used to remove the beets from the pot1 otherwise they will spoil4 ,cream of cauliflower soup4 ,put in saucepan one-half onion1 a little leek1 a piece of butter the size of two eggs1 and let simmer slowly4 ,add one cup of flour1 simmer a little more4 ,put in the stems of cauliflower and one quart of milk1 boil till done1 and strain through sieve4 ,put in pot1 add one gill of cream and piece of sweet butter and stir well until butter is melted4 ,add salt and a little ,cayenne pepper4 ,cut the heart of the cauliflower in small flowers1 boil in salt water until soft1 and add before serving4 ,butter fish1 meuniere4 ,see sand dabs1 meuniere4 ,shoulder of veal1 au jus4 ,roast either with or without bones4 ,if boneless roll and tie firmly with a string4 ,season with salt and pepper and put in pan with an onion1 carrot1 bay leaf1 clove and piece of butter4 ,put in oven and baste often4 ,when done remove meat to platter1 put a little water in the pan and let simmer for a few minutes1 and add to the veal4 ,,november #a ,,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 trout1 ,sauce ,genoise ,hollandaise potatoes ,roast mallard duck ,fried hominy ,currant jelly ,summer squash in butter ,vanilla ice cream ,champagne wafers ,coffee ,fresh figs in cream4 ,peel and slice the figs1 and cool on ice before serving4 ,powdered sugar and cream separate4 ,milk toast4 ,put in soup tureen the toast1 in small pieces1 and cover with boiling milk4 ,smoked salmon4 ,slice the salmon very thin1 serve on lettuce leaves1 with quartered lemon and parsley in branches on the side4 ,broiled veal sweetbreads4 ,soak the sweetbreads in cold water for two hours4 ,parboil and cool in cold water1 and dry with a napkin4 ,split1 salt and pepper1 dip in oil and broil4 ,serve with maitre d'hotel sauce4 ,new peas1 plain4 ,boil peas in salt water4 ,when done allow to cool4 ,then put in saucepan with a piece of fresh butter1 a little salt and a pinch of sugar1 and allow to simmer for a few seconds4 ,lake trout1 boiled4 ,in three quarts of water boil an onion1 carrot1 bay leaf1 clove1 some whole black pepper1 salt1 parsley and one glass of vinegar4 ,pour over fish and boil slowly for fifteen minutes4 ,serve on napkin garnished with lemon1 parsley in branches and small round boiled potatoes4 ,sauce ,genoise4 ,take a raw salmon head1 7a trout head will do71 and cut in small pieces4 ,put in saute pan with a piece of butter1 a sliced onion1 carrot1 thyme1 bay leaf1 cloves1 and some whole black pepper1 and simmer for fifteen minutes4 ,then add one glass of claret1 reduce2 add one quart of brown gravy1 cook for ten minutes and strain4 ,before serving stir in well the juice of one lemon and a piece of fresh butter4 ,sprinkle with chopped parsley4 ,hollandaise potatoes4 ,shape potatoes in the form of a small egg4 ,boil in salt water1 drain off and evaporate well4 ,serve on napkin4 ,roast mallard duck4 ,roast about sixteen or eighteen minutes4 ,see teal duck4 ,summer squash in butter4 ,peel the squash and cut in quarters4 ,remove the seeds1 and boil in salt water for five minutes4 ,put in saute pan with a piece of butter and simmer slowly till soft4 ,salt and pepper1 and sprinkle chopped parsley on top4 ,,november #b ,,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 saute1 aux fines herbes ,larded tenderloin of beef ,string beans ,baked potatoes ,sliced tomatoes1 ,french dressing ,vanilla custard pie ,demi tasse ,boiled salt mackerel4 ,soak the mackerel in water over night4 ,boil in plenty of water and serve on napkin with lemon and parsley4 ,canape of anchovies4 ,lay split anchovies on thin buttered toast with chopped eggs around the edges4 ,serve on napkin1 with lemon and parsley in branches4 ,omelette du ,czar4 ,pour horseradish sauce in cream1 around the edge of a plain omelet4 ,spring lamb ,irish stew4 ,take four pounds of neck1 shoulder and breast of lamb and cut in pieces two inches square4 ,put in vessel with cold water and salt1 and bring to a boil4 ,drain off and cool the meat1 put back in vessel in sufficient water to cover1 with a bouquet garni1 one dozen small onions1 one dozen small carrots1 7large carrots may be cut to size of onions71 two dozen raw potatoes cut in small oval shapes1 and salt4 ,put on fire and cook till soft1 remove bouquet garni1 mix one cup of flour with cold water and strain into the boiling stew1 stirring at the same time4 ,boil for five minutes4 ,before serving add chopped parsley and a spoonful of ,worcestershire sauce1 if desired4 ,cream of ,celery ,soup4 ,use celery instead of cauliflower1 and prepare the same as cream of cauliflower4 ,barracouda saute1 aux fines herbes4 ,put seasoned fish1 well rolled in flour1 in pan in hot butter4 ,when done lay fish on platter1 and brown a fresh piece of butter in pan4 ,add the juice of one lemon1 and pour over the fish4 ,serve with chopped parsley1 chervil and chives4 ,larded ,tenderloin of ,beef4 ,trim the tenderloin4 ,lard with fresh or salt pork cut in two inch strips1 one-quarter of an inch square4 ,lay on in rows three-quarters of an inch apart1 starting from the thick end of the tenderloin and continuing its entire length4 ,put in pan with a sliced onion1 sliced carrot1 bay leaf1 clove1 parsley in branches1 and some butter on top of the meat4 ,put in oven and baste continuously for about thirty-five minutes4 ,remove the grease from the pan1 add one cup of stock or water1 reduce1 salt1 pepper and strain4 ,madeira sauce may be served with same if desired4 ,sliced tomatoes1 ,french dressing4 ,peeled tomatoes garnished with leaves of lettuce1 and ,french dressing over same4 ,vanilla custard pie4 ,six eggs1 one quart of milk1 one-half pound of sugar1 and half of a vanilla bean4 ,mix the eggs with the sugar1 add the milk1 and strain4 ,line a large pie dish with thin pie dough4 ,fill with the custard and bake in moderate oven until set4 ,,november #c ,,breakfast ,orange marmalade ,english breakfast tea ,tea biscuits ,ham and eggs ,,luncheon ,grapefruit ,bouillon in cups ,boiled beef1 horseradish sauce ,vegetable garnishing for beef ,romaine salad ,apple pie ,coffee ,,dinner ,petite marmite ,broiled lobster ,potted squab chicken1 plain ,waffle potatoes ,peach compote ,boiled artichokes1 ,hollandaise sauce ,coffee ice cream ,pound cake ,demi tasse ,tea biscuits4 ,three pounds of flour1 one-half pound of butter1 one quart of milk1 three ounces of baking powder1 three ounces of sugar1 and a little salt4 ,sift the sugar1 salt and baking powder with the flour2 add the butter and milk1 and make a dough on the table about one-half inch thick4 ,cut with a round cutter about the size of a dollar1 place in a buttered pan1 moisten the top with milk1 and bake in a hot oven for about fifteen minutes4 ,boiled beef with vegetables4 ,the meat should be juicy1 well-flavored and tender4 ,the brisket1 cross rib and rump are the best portions4 ,the wide ribs at the end of a rib roast are also very good4 ,tie the beef with a string and put into boiling water2 clear from scum1 add salt1 and garnish with carrots1 onions1 turnips1 celery1 leeks and ,savoy cabbage4 ,the cabbage may be tied with a string to prevent disintegration4 ,a good way is to put all the vegetables into a net as they can thus be withdrawn at once4 ,allow the meat to simmer gently on the side of the range1 but do not let it come to a boil4 ,when done cut in slices1 not too thin1 and garnish with the vegetables neatly arranged around the beef4 ,serve separately1 either cream horseradish sauce1 piquante1 tomato1 or bouillon horseradish sauce4 ,a little of its own broth should be poured over the meat before serving4 ,horseradish sauce in cream4 ,cream sauce with fresh-grated horseradish and salt and pepper4 ,horseradish sauce with bouillon4 ,put two fresh-grated horseradish roots in saute pan with four ounces of butter4 ,cover and put in oven for five minutes4 ,add two grated rolls and return to oven for two minutes more4 ,then add bouillon enough to form the sauce4 ,the bread will swell and give the necessary body4 ,add a pinch of sugar1 salt and pepper4 ,cold horseradish sauce1 ,english style4 ,to two fresh-grated horseradish roots add salt1 a teaspoonful of ,english mustard1 a teaspoonful of ,worcestershire sauce1 and a spoonful of vinegar1 mixed well4 ,then add one pint of stiff-whipped cream4 ,bouillon4 ,broth from boiled beef1 strained4 ,,november #d ,,breakfast ,casaba melon ,boiled eggs ,cold ,lyon sausage ,rolls ,coffee ,,luncheon ,consomme in cup ,pompano saute1 ,tempis ,broiled veal chops ,st4 ,francis potatoes ,brazilian salad ,brie cheese ,toasted crackers ,coffee ,,dinner ,cherrystone oysters on half shell ,cream of artichokes ,boiled rock cod1 sauce fleurette ,sirloin steak1 sauce ,madere ,broiled fresh mushrooms ,delmonico potatoes ,celery ,victor ,bavarois a la vanille ,macaroons ,coffee ,lyon sausage4 ,an imported sausage4 ,slice thin and garnish with chopped meat jelly and parsley in branches4 ,pompano saute1 meuniere4 ,prepare the same as sand dabs1 meuniere4 ,sprinkle with chopped salted almonds over top4 ,broiled veal chops4 ,salt and pepper the chops and dip in olive oil4 ,broil over slow charcoal broiler4 ,serve with maitre d'hotel sauce and watercress4 ,st4 ,francis potatoes4 ,peel three cold baked potatoes1 chop very fine1 put in saute pan with one-half pint of cream1 three ounces of butter1 salt and pepper4 ,simmer for five minutes4 ,brazilian salad4 ,proportions should be one-half ,lima beans1 one-quarter raw celery1 and one-quarter raw green peppers1 cut in the form of matches4 ,pour ,french dressing over all and sprinkle with chopped parsley4 ,oysters on half shell4 ,serve on cracked ice with one-half lemon or lime4 ,boiled rock cod4 ,see codfish4 ,sauce fleurette4 ,cream sauce with chives1 chervil and parsley1 chopped fine and well seasoned4 ,sirloin steak4 ,salt and pepper the steak1 dip in olive oil and broil4 ,serve with maitre d'hotel sauce and chopped parsley4 ,sauce ,madere4 ,put in sauce pan one glass of sherry wine and reduce over fire one-half4 ,add one and one-half cups of brown gravy1 boil for a few minutes1 and add a little good ,madeira before serving4 ,broiled fresh mushrooms4 ,cut the stems from the mushrooms and wash the heads in three waters1 to free them from sand1 dry on napkin4 ,season with salt1 pepper and a little olive oil1 and broil over a slow fire for about ten minutes1 according to their size4 ,serve on dry toast with maitre d'hotel sauce on top4 ,celery ,victor4 7,salad74 ,wash six stalks of large celery4 ,make a stock with one soup hen or chicken bones1 and five pounds of veal bones1 in the usual manner1 with carrots1 onions1 bay leaves1 parsley1 salt and whole pepper4 ,place celery in vessel and strain broth over same1 and boil until soft4 ,allow to cool in the broth4 ,when cold press the broth out of the celery gently with the hands1 and place on plate4 ,season with salt1 fresh-ground black pepper1 chervil1 and one-quarter white wine tarragon vinegar to three-quarters of olive oil4 ,delmonico potatoes4 ,put hashed in cream potatoes in a buttered shirred egg dish1 sprinkle with grated ,parmesan cheese1 and bake in oven until brown4 ,,november #e ,,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 salmon1 sauce mousseline ,potatoes nature ,roast sirloin of beef1 sauce ,madere ,cauliflower au gratin ,potatoes ,laurette ,cole slaw ,chocolate ice cream ,assorted cakes ,coffee ,bacon and eggs4 ,see ham and eggs4 ,fried bacon4 ,thin slices of bacon fried slowly in pan in own fat4 ,should be crisp4 ,waffles4 ,one-half pound of flour1 one-half teaspoonful of baking powder1 two eggs1 two ounces of sugar1 two ounces of butter1 a little mace and a little milk4 ,make a batter a little stiffer than for wheatcakes4 ,bake in waffle iron1 but do not have the iron too hot4 ,potage ,lamballe4 ,one-half puree of peas and one-half consomme with tapioca1 mixed4 ,boiled salmon1 mousseline4 ,boil salmon in the same manner as trout4 ,sauce mousseline4 ,to one pint of ,hollandaise add one cup of whipped cream and stir in gently4 ,little neck clams4 ,same as oysters on shell4 ,potatoes nature4 ,plain boiled potatoes cut in the shape of a small egg4 ,roast sirloin of beef4 ,see tenderloin of beef4 ,cauliflower au gratin4 ,put some dry1 boiled cauliflower on a buttered dish1 cover with well-seasoned cream sauce1 sprinkle with grated ,parmesan cheese1 put a little butter on top and bake in oven until brown4 ,potatoes ,laurette4 ,to a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour1 mixing it well4 ,allow to cool slightly and add the yolks of two eggs4 ,mix this dough with equal parts of fresh-boiled potato that has been passed through a sieve4 ,roll in flour in the form of a pencil and about two inches long1 dip in egg and bread crumbs1 and fry in swimming fat or lard4 ,serve on a napkin4 ,cole slaw4 ,slice the leaves of a white cabbage very fine4 ,put in salad bowl and use dressing as desired4 ,see salad dressings4 ,chocolate ice cream4 ,prepare the same as vanilla ice cream1 but in place of the vanilla bean use two ounces of cocoa1 or two ounces of melted chocolate4 ,,november #f ,,breakfast ,scrambled eggs with ham ,stewed fruits ,coffee ,,luncheon ,canape of sardines ,fried smelts1 ,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 capon1 au cresson ,french peas ,parisian potatoes ,lettuce salad1 egg dressing ,fancy ice cream ,lady fingers ,coffee ,scrambled eggs with ham4 ,boiled ham cut in small dices and one small piece of butter4 ,put in vessel and add scrambled eggs4 ,see plain scrambled eggs4 ,canape of sardines4 ,skin and split the sardines4 ,place on buttered toast1 garnished with chopped eggs around the edges1 and serve on napkin with quartered lemon and parsley in branches4 ,fried smelts4 ,season the smelts1 roll in flour1 then in beaten eggs1 and finally in bread crumbs4 ,fry in swimming fat and serve on napkin with fried parsley and lemons quartered4 ,sauce separate4 ,fried parsley4 ,parsley in branches1 well-washed and dried in towel4 ,fry in very hot swimming fat or lard for a second1 as it fries very quickly4 ,salt and pepper4 ,can be used for garnishing fried fish and other dishes4 ,tartar sauce4 ,one chopped gherkin in vinegar1 one tablespoonful of capers1 a little chervil1 parsley1 chives and a tablespoonful of ,french mustard4 ,stir well into a cup of mayonnaise sauce4 ,stewed celery in cream4 ,cut stalks or outside leaves of celery into one inch lengths4 ,wash well1 parboil in salt water and allow to cool4 ,put back in salt water and boil until soft4 ,add one-half cup of cream sauce1 a small piece of butter1 one-half cup of cream1 and season with salt and ,cayenne pepper4 ,simmer for five minutes4 ,french fried potatoes4 ,cut raw potatoes in strips one-third inch thick and two inches long4 ,fry in swimming lard1 but do not have it too hot4 ,when potatoes are done remove from pan and let the fat become as hot as possible4 ,fry the potatoes again until they are a golden yellow4 ,remove1 salt1 and serve on a napkin4 ,do not cover1 as this will cause them to become soft and spongy4 ,tuna fish salad4 7,thon marine74 ,this fish can be obtained in cans4 ,put in salad bowl some sliced lettuce with the tuna on top4 ,garnish with lettuce leaves and serve with ,french dressing4 ,do not mix until ready to serve4 ,fancy ice cream4 ,fill fancy lead moulds with any kind of ice cream1 using different colors in the same mould if desired4 ,cover with cracked ice and rock salt for thirty minutes4 ,remove and serve on doilies4 ,,november #g ,,breakfast ,strawberries in cream ,oatmeal ,shirred eggs ,rolls ,coffee ,,luncheon ,potato and leek soup ,broiled halibut steak1 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 veal1 au jus ,browned mashed potatoes ,peas and carrots in cream ,hearts of lettuce1 ,french dressing ,omelet with jelly ,coffee ,,supper ,welsh rabbit ,shirred eggs1 plain4 ,put eggs on buttered shirred egg dish and cook slowly4 ,salt and pepper4 ,potato and leek soup4 ,simmer in butter one chopped onion and four stalks of leeks cut in small dices4 ,when golden yellow add one tablespoonful of flour1 mix1 add one pound of potatoes cut in dices one-quarter inch square1 one quart of stock or bouillon1 and a bouquet garni4 ,boil until potatoes are done4 ,season with salt1 pepper1 a little grated nutmeg and chopped parsley4 ,bouquet garni4 ,tie in a bundle a small piece of celery1 of leek1 and of parsley in branches1 with a bay leaf1 two cloves1 a sprig of thyme1 and1 if desired1 a clove of garlic1 in the center4 ,this is used for flavoring stews1 soups1 fish1 etc4 ,broiled halibut1 maitre d'hotel4 ,cut halibut in slices one inch thick4 ,salt and pepper1 dip in olive oil and broil4 ,serve with maitre d'hotel sauce1 quartered lemon and parsley4 ,homemade beef stew4 ,three pounds of rump1 hip1 or flank beef1 cut into squares two inches thick4 ,season the meat and simmer in sauce pot with two chopped onions and three ounces of butter4 ,when brown add two tablespoonsful of flour and simmer again4 ,then add hot water enough to cover the meat1 and a bouquet garni4 ,cook for one hour and then add one pound of potatoes cut in squares one inch thick1 and leave on fire until potatoes are soft4 ,take out the bouquet1 add one cup of puree of tomatoes and boil for five minutes4 ,serve with a sprinkle of chopped parsley4 ,consomme with sago4 ,bring one quart of consomme to a boil and then let one-third of a pound of sago run slowly into it4 ,cook for ten minutes4 ,ecrevisses en buisson4 ,to three quarts of boiling water add one sliced onion1 one carrot1 a bouquet garni1 one glassful of vinegar1 and salt4 ,boil for five minutes4 ,then put in three dozen ecrevisses1 or crayfish1 and boil for ten minutes4 ,serve on napkin with parsley and lemon1 or serve in its broth if desired4 ,for most ecrevisses dishes the sauce is made en buisson first and then prepared in fancy fashion following4 ,leg of veal1 au jus4 ,put leg of veal in pan and treat same as roast veal4 ,baste often4 ,browned mashed potatoes4 ,put in buttered egg dish some mashed potatoes4 ,sprinkle with grated ,parmesan cheese1 place a little butter on top1 and bake in oven4 ,peas and carrots in cream4 ,put in pot one pint of boiled peas1 one pint of boiled ,french carrots1 one cup of thick cream1 salt and a pinch of sugar4 ,boil for a few minutes and thicken with a half cup of cream sauce4 ,omelet with jelly4 ,see omelet with strawberries4 ,roll the omelet in pan1 put any kind of jelly in center1 turn over on platter1 and burn with hot iron4 ,,november #h ,,breakfast ,bananas and cream ,force and cream ,crescent rolls ,cocoa ,,luncheon ,cream of potato soup ,radishes ,broiled tenderloin steak1 ,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 tomatoes1 with rice ,lobster ,newburg ,roast chicken ,artichokes1 ,hollandaise ,waffle potatoes ,pistache ice cream ,alsatian wafers ,coffee ,force and cream4 ,serve raw force on a compote dish1 with cream and powdered sugar separate4 ,cream of potato soup4 ,simmer a little sliced onion1 leeks1 celery1 one bay leaf1 a clove and a piece of pig skin1 or a raw ham bone1 in butter4 ,then add one cup of flour and simmer again4 ,pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft4 ,season with salt and a little ,cayenne pepper1 and strain through a fine sieve4 ,before serving add the yolk of one egg mixed with a cup of thick cream1 and stir in gradually three ounces of sweet butter4 ,radishes4 ,wash well4 ,the red skin of the turnip-shaped species may be cut back1 beginning at the bottom point and extending toward the top1 in the form of open leaves1 to make them look like open roses1 if desired4 ,serve on cracked ice4 ,broiled tenderloin steak4 ,salt and pepper the steak and dip in olive oil before broiling4 ,garnish with watercress and serve with maitre d'hotel sauce4 ,bordelaise sauce4 ,simmer four shallots1 chopped very fine1 in two ounces of butter4 ,when thoroughly warmed through add one-half glass of ,bordeaux claret and reduce until nearly dry4 ,then add one pint of brown gravy and boil for five minutes4 ,then add one-quarter of a pound of sliced parboiled beef marrow1 and a little chopped garlic1 if that flavor is desired4 ,sprinkle with chopped parsley1 and before serving stir in slowly two ounces of fresh butter4 ,serve poured over meats1 or separate4 ,gendarme potatoes4 ,peel some small potatoes and cut lengthwise in eight or more pieces4 ,put in roasting pan with salt1 pepper and a piece of butter1 and roast in oven for seven minutes4 ,add a sliced onion1 mix well1 and again roast1 turning often4 ,chicken sandwich4 ,slice boiled or left over roast chicken1 very thin4 ,cut the bread thin and spread with sweet butter4 ,place the chicken between slices of the bread with a sprinkle of salt and pepper4 ,trim1 and cut in shape desired4 ,puree of tomato soup1 with rice4 ,add one-half cup of boiled rice to each portion of puree of tomato soup4 ,artichoke1 ,hollandaise4 ,see boiled artichokes4 ,sauce ,hollandaise served separate4 ,lobster1 ,newburg4 ,cut the meat from the tails of ,california lobsters1 in slices one-quarter inch thick4 ,put in saute pan with butter1 salt and pepper1 and simmer for five minutes1 or until the meat has a little color1 over a quick fire4 ,then add for each lobster tail one cup of thick cream and one pony of brandy1 and cook for two minutes4 ,thicken with yolks of two eggs mixed with a little cream1 some very dry sherry wine1 and a pinch of ,cayenne pepper4 ,serve in chafing dish4 ,serve ,madeira or sherry wine separate4 ,,november #i ,,breakfast ,orange juice ,cream toast ,coffee ,,luncheon ,eggs au beurre noir ,hamburg steak ,lorraine potatoes ,cole slaw1 ,thousand ,island dressing ,limburger cheese ,rye bread and pumpernickle ,coffee ,,dinner ,cream of chicken ,salted ,english walnuts ,fillet of sole1 ,joinville ,roast tame duckling1 apple sauce ,sweet potatoes1 ,southern style ,cold asparagus1 mustard sauce ,strawberry ice cream ,cakes ,coffee ,,supper ,chicken salad ,orange juice4 ,strain the juice of peeled oranges through a napkin1 and serve in glass surrounded with fine ice4 ,eggs au beurre noir4 ,use soft-fried or shirred eggs4 ,put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar1 and pour over the eggs4 ,drop a few capers and chopped parsley on top1 and salt and pepper4 ,hamburg steak4 ,to one and one-half pounds of trimmed beef1 add four ounces of beef marrow1 and pass through meat chopper1 medium fine4 ,simmer some chopped onions in butter until nice and brown4 ,mix the meat and onions with salt1 pepper1 one raw egg1 some chopped parsley1 and a dinner roll soaked in water and chopped fine4 ,form the meat in round steaks one-half inch thick1 roll in bread crumbs1 and fry in pan in butter for about ten minutes4 ,remove the steaks carefully4 ,add a spoonful of flour to gravy in pan1 simmer a little1 and then add one-half cup of stock or water1 pepper and salt1 and strain before serving4 ,lorraine potatoes4 ,simmer one chopped onion and one-quarter pound of salt pork cut in small dices1 in one ounce of butter1 for five minutes4 ,then add three pounds of potatoes cut in pieces one inch square1 one pint of stock or bouillon1 salt and pepper1 and a bouquet garni4 ,cook until soft and sprinkle with chopped parsley before serving4 ,thousand ,island dressing1 for salads4 ,two soupspoonfuls of mayonnaise1 one soupspoonful of ,chili sauce1 one soupspoonful of ,french dressing1 one teaspoonful of chopped pimentos1 one-half teaspoonful of chopped olives1 salt and pepper1 all well mixed4 ,use a very cold salad bowl4 ,cream of chicken4 ,place a soup hen in a soup kettle with three quarts of water1 a leek1 carrot1 a little parsley and celery1 six pepper berries1 and two cups of rice4 ,boil until fowl is soft4 ,remove and cut away the white meat from the breast and set aside4 ,chop the remainder of the meat very fine1 return to the kettle1 and then strain the entire contents through a sieve4 ,to the strained broth add one quart of milk1 and strain again4 ,then add one-half pint of cream and the yolk of one egg1 mixed2 also a piece of sweet butter the size of an egg4 ,then add the breast of the fowl cut in small squares4 ,roast tame duckling4 ,see roast chicken4 ,also see stuffings4 ,,november #aj ,,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 biscuits4 ,put the biscuit in a deep dish4 ,a little boiling water poured over it will enable you to economize on cream4 ,philadelphia pepper pot4 ,simmer in kettle four large onions chopped fine1 one piece of celery1 two leeks1 one green pepper cut in very small squares1 and one-quarter pound of butter4 ,when done add two soupspoonsful of flour1 and simmer again2 add two quarts of stock1 two pounds of tripe and one pound of potatoes cut in small squares1 a bouquet garni and salt4 ,cook for two hours4 ,before serving remove the bouquet garni1 add a tablespoonful of fresh-ground pepper1 a little chopped parsley and some flour dumplings4 ,let the flour dumpling dough run through an ordinary sieve into boiling water and boil for just a minute4 ,flour dumplings4 ,one cup of flour1 two eggs1 three-fourths of a cup of milk1 salt1 and a little nutmeg4 ,mix well4 ,pass through colander with holes of about one-third inch in diameter1 into boiling salt water4 ,boil for about three minutes1 drain off water1 put on platter and pour some brown butter over them4 ,brown butter sauce4 ,put good-sized piece of sweet butter into frying pan and allow to brown4 ,may be served poured over the dish1 or in separate sauce bowl4 ,hulled corn4 ,may be obtained in cans4 ,follow directions on same4 ,to hull corn is quite a complicated process1 requiring the use of lye1 etc4 ,canvas-back duck4 ,same directions as for teal duck4 ,roast for about eighteen minutes4 ,celery mayonnaise4 ,cut raw celery in strips like matches and wash well1 then put in napkin on cracked ice1 so it will become crisp4 ,serve with well-seasoned mayonnaise sauce1 either on top or separate1 as desired4 ,pound cake4 ,one-half pound of butter1 one-half pound of sugar1 one-half pound of flour1 five eggs1 a little rum and a teaspoonful of baking powder4 ,beat the butter with sugar until white1 add the eggs one by one1 while beating briskly4 ,mix the flour and the baking powder in together1 and last of all add the rum4 ,put in mould and bake in oven for one hour4 ,fruit cake4 ,to the pound cake batter add one-half pound of chopped mixed glace fruits1 and one-half pound of raisins4 ,,november #aa ,,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 salmon1 mousseline sauce ,potatoes ,hollandaise ,roast goose1 apple sauce ,st4 ,francis potatoes ,celery ,victor ,baked ,alaska ,coffee ,pearl grits with cream4 ,see hominy in cream4 ,potato salad4 ,slice three boiled potatoes while hot4 ,add one small onion chopped fine1 some chopped parsley1 salt and pepper1 two spoonsful of olive oil1 and one each of boiling bouillon1 or boiling water1 and vinegar4 ,mix carefully so as not to break the potatoes1 and serve in salad bowl with lettuce garnishing4 ,chicken a la ,king4 ,take the breast of a boiled chicken or hen 7fowl71 and cut in very thin1 diamond-shape pieces4 ,put in pan and add three-quarters of a pint of cream1 salt and ,cayenne pepper4 ,boil from three to five minutes4 ,add a glass of best sherry or ,madeira wine4 ,boil for a minute and thicken with the yolks of two eggs1 mixed with one-quarter pint of cream4 ,put some sliced truffles on top4 ,raspberry water ice4 ,one-half pound of sugar1 one pint of water1 and one pint of fresh raspberry pulp strained through a fine sieve4 ,squeeze in the juice of one lemon1 add a little coloring if desired1 strain and freeze4 ,consomme with tapioca4 ,to one quart of boiling consomme add slowly one cup of tapioca1 and boil for eight minutes4 ,bread and butter sandwiches4 ,spread sweet butter on thin slices of bread1 and place face to face in pairs4 ,cut in any fancy shape1 or roll and tie with soft baby ribbon4 ,,november #ab ,,breakfast ,honey in comb ,boiled eggs ,postum cereal ,dry toast ,,luncheon ,cold goose and ,virginia ham ,port de ,salut cheese ,crackers ,coffee ,,dinner ,oyster soup1 family style ,salted ,english walnuts ,fried chicken1 country style ,au gratin potatoes ,cauliflower1 ,polonaise ,escarole and chicory salad ,chocolate profiterole ,coffee ,,supper ,canape regalia ,postum cereal4 ,a prepared breakfast food obtainable from all grocers4 ,follow directions on package4 ,oyster soup1 family style4 ,boil two dozen oysters with their juice4 ,in a separate vessel boil one quart of milk and one pint of cream4 ,put both together and add two ounces of sweet butter1 and salt and pepper4 ,before serving stir in some fine cut chives and one-half cup of broken crackers4 ,au gratin potatoes4 ,fill a shallow buttered dish with hashed in cream potatoes4 ,sprinkle with grated ,parmesan cheese1 put a little butter on top1 and bake in oven until brown4 ,cauliflower1 ,polonaise4 ,put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs1 salt and pepper and some chopped parsley4 ,in a pan on range put three ounces of sweet butter4 ,when warm add two tablespoonsful of fresh bread crumbs and allow to become well browned4 ,pour over cauliflower when very hot4 ,fried chicken1 country style4 ,put the dressed chicken in salt water and leave for about one hour4 ,then wash and dry between towels1 season with pepper and a small amount of salt1 and dredge well with flour4 ,place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon4 ,when bacon is brown remove1 and strain the lard1 being careful that it is not burned4 ,have the lard very hot and fry the chicken4 ,when brown1 and well done1 remove the chicken and strain the lard again through a hair sieve1 then return lard to range1 and stir in thoroughly one tablespoonful of flour1 being careful to have no lumps4 ,immediately before serving stir into the sauce one pint of cream1 and let boil for one minute4 ,dress with the bacon and parsley in branches4 ,canape ,regalia4 ,regalia is a special fish paste obtainable in cans4 ,to one small can add two ounces of butter1 mix well1 and spread on fresh toast4 ,garnish with chopped eggs1 serve on napkin with lemon in quarters and parsley in branches4 ,,november #ac ,,breakfast ,bananas and cream ,scrambled eggs with chives ,dry toast ,coffee ,,luncheon ,pickled oysters ,consomme in cups ,broiled bluefish1 maitre d'hotel ,tripe1 ,lyonnaise ,mashed potatoes ,hearts of lettuce1 egg dressing ,chocolate eclairs ,demi tasse ,,dinner ,potage ,cambridge ,boiled sheepshead1 ,hollandaise sauce ,potatoes nature ,chicken1 ,diva ,french peas ,endive salad ,strawberries with cream ,assorted cakes ,corn bread1 ,maryland ,coffee ,pickled oysters4 ,parboil one carrot and one celery root cut in strips1 and one onion sliced fine4 ,pour off water and finish cooking in one glassful each of white wine1 and white wine vinegar1 with a spoonful of pepper berries tied in cheese cloth4 ,when done remove the peppers1 add three dozen oysters and bring to a boil4 ,serve cold with parsley4 ,broiled bluefish4 ,split the bluefish1 remove the bones1 season with salt and pepper1 dip in oil and broil4 ,serve maitre d'hotel sauce on top1 and quartered lemons and parsley4 ,boiled sheepshead1 ,hollandaise sauce4 ,same as boiled salmon1 ,hollandaise4 ,maryland corn bread4 ,beat two eggs until very light1 and stir in one pint of sweet milk4 ,then sift one-half pint of coarse corn meal1 add a teaspoonful of yeast powder1 half a teaspoonful of salt1 and a tablespoonful of melted lard or butter4 ,stir this into the milk and eggs4 ,mixture must be a thin batter4 ,bake in small bread pan or muffin rings4 ,chicken1 ,diva4 ,prepare the chicken as for roast and stuff with rice stuffing4 ,put chicken in kettle and cover with stock or water4 ,when done prepare a supreme sauce with the stock1 pour over the chicken1 and sprinkle with chopped ,virginia ham4 ,carve at table4 ,rice stuffing4 ,simmer a small chopped onion in butter1 add one cup of washed rice1 three cups of stock or bouillon1 season1 and cook in oven for twenty minutes4 ,then add two truffles cut in small squares4 ,this stuffing is used for poultry1 game1 peppers1 tomatoes1 etc4 ,supreme sauce4 ,melt three ounces of butter1 add two ounces of flour1 and simmer1 but do not allow to brown4 ,add one and one-half pint of chicken stock1 reduce for ten minutes1 thicken with the yolk of one egg1 a cup of cream and a small piece of sweet butter4 ,season with salt and a little ,cayenne pepper4 ,this sauce may be used with many entree dishes4 ,potage ,cambridge 7soup74 ,melt three ounces of butter in vessel1 add two ounces of flour1 and simmer for five minutes1 or until golden yellow4 ,add one pint of veal broth or stock1 one-half pint of puree of tomatoes and the trimmings of a few fresh mushrooms4 ,cook for twenty minutes1 strain through sieve and add fine-cut strips of fresh mushrooms saute in butter4 ,a pony of dry sherry wine may be added if desired4 ,strawberry ice cream4 ,one pint of cream1 one quart of milk1 the yolks of eight eggs1 one-half pound of sugar1 one pint of strawberry pulp or strained strawberries1 the juice of one lemon and a little coloring4 ,put the milk with half the sugar on the fire to boil4 ,mix the remainder of the sugar with the eggs1 stir the boiling milk into it1 and cook until it becomes creamy1 but do not allow it to boil4 ,remove from the fire1 add the cream1 strawberry pulp and lemon juice1 cool and freeze4 ,,november #ad ,,breakfast ,grapefruit with vanilla sugar ,finnan haddie in cream ,puff paste crescents ,oolong tea ,,luncheon ,green onions ,radishes ,eggs ministerielle ,vermicelli aux croutons ,cold asparagus1 mustard sauce ,cup custard ,coffee ,,dinner ,clam chowder1 ,manhattan style ,queen olives ,fillet of sole1 ,marguery ,omelet with spinach ,broiled fresh mushrooms ,coffee ice cream ,assorted cakes ,demi tasse ,puff paste crescents4 ,two pounds of flour1 one pound of butter1 one pint of milk1 one ounce of salt1 one and one-half ounces of sugar and two ounces of yeast dissolved in warm water4 ,mix one-half pound of the flour with one-half pint of water and the dissolved yeast4 ,stand in warm place for about twenty minutes4 ,put the remainder of flour on board and mix in the yeast paste2 when sufficiently risen1 add salt1 sugar and milk1 make a stiff dough and allow to stand for a few minutes4 ,roll out1 put the butter into the dough as for ordinary puff paste1 and roll in the same way1 but giving it only half the number of turns4 ,stock for soup4 ,two pounds of beef bones and a marrow bone1 if you can obtain one1 two gallons of water1 a carrot1 onion1 leek1 piece of parsley1 a bouquet garni1 salt and pepper4 ,boil for three hours4 ,strain4 ,puff paste 7feuilletage74 ,take one pound of flour and one cup of water and make a smooth paste1 but not too soft4 ,form into a square loaf and let it set for about fifteen minutes4 ,roll out on floured board about one-half inch thick1 and place in the center one pound of butter1 well-worked and flexible4 ,fold the edges of the paste over the butter and roll out about one-quarter inch thick1 taking care that the butter does not run out of the dough4 ,brush off the flour and fold in three4 ,roll out again to the same thickness as before and repeat the folding4 ,put in cool place or ice box for about one-half hour1 then roll and fold as before4 ,again rest for one-half hour1 and then roll and fold again4 ,the paste will then have six turns in all1 and after a little rest it can be used4 ,brown gravy4 ,one pound of veal bones1 cut in pieces and browned in oven1 with one carrot1 one onion1 a little thyme1 one bay leaf1 two cloves and three ounces of butter4 ,baste well1 then add three ounces of flour1 allow to brown a little1 and then add two quarts of water and boil for two full hours4 ,season with salt1 and strain4 ,this gravy is used as a foundation for many fancy sauces1 such as sauce ,madere1 etc4 ,,november #ae ,,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 ,whitefish1 maitre d'hotel ,sweetbreads braise1 au jus ,puree ,st4 ,germain ,olivette potatoes ,roast leg of lamb1 mint sauce ,romaine salad ,pineapple punch ,lady fingers ,coffee ,stewed rhubarb4 ,peel one pound of rhubarb1 cut in two inch pieces1 and place in shallow pan4 ,put on top one-quarter pound of sugar1 a small piece of cinnamon1 and one-half pint of water4 ,cover and put in oven for about twenty minutes4 ,remove1 take out the cinnamon1 and serve cold in its own juice4 ,cream and powdered sugar separate4 ,grape-nuts with cream4 ,serve as prepared in package4 ,cream and powdered sugar separate4 ,yarmouth bloater4 ,imported in cans4 ,put on broiler and heat through4 ,serve with maitre d'hotel sauce1 quartered lemons and parsley4 ,shrimp salad4 ,season fresh-boiled shrimps with salt1 pepper and a little vinegar4 ,put some sliced lettuce in the bottom of a salad bowl1 lay the shrimps on top1 and cover with mayonnaise sauce4 ,garnish with quartered hard boiled eggs1 fancy-cut beets1 capers and queen olives4 ,serve very cold4 ,julienne potatoes4 ,cut raw potatoes in thin strips like matches1 and full length of potatoes4 ,fry in swimming fat1 lard preferred1 until crisp4 ,remove from fat1 salt1 and serve on napkin4 ,do not cover4 ,onion soup1 au gratin4 ,simmer three very finely sliced onions in butter until brown4 ,add one cup of bouillon or consomme1 and boil for a few minutes4 ,put in earthern pot1 or petite marmite1 and place some slices of toasted ,french bread1 previously prepared1 on top4 ,put one-half cup of grated ,parmesan cheese on the bread1 set in very hot oven1 and bake until the cheese is browned4 ,season to taste4 ,whitefish1 maitre d'hotel4 ,split the fish and remove the bones4 ,salt1 pepper1 dip in oil and broil4 ,serve with maitre d'hotel sauce1 quartered lemons and parsley4 ,puree ,st4 ,germain 7vegetable74 ,strain cooked peas through a fine sieve4 ,put in pan with a piece of butter1 salt and a pinch of sugar4 ,stir well1 and when hot1 add a very little thick cream4 ,the puree should be firm1 like mashed potatoes4 ,,november #af ,,breakfast ,stewed prunes ,malta ,vita with cream ,poached eggs on toast ,rolls ,coffee ,,luncheon ,hors d'oeuvres varies ,fried fillet of sole1 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 ,terrapin1 ,maryland style ,roast ribs of beef ,stewed tomatoes ,mashed potatoes ,cold artichokes1 mustard sauce ,english breakfast tea ice cream ,assorted cakes ,coffee ,stewed prunes4 ,wash well one pound of prunes1 and soak in cold water for two hours4 ,put on fire in same water1 add a small piece of cinnamon stick1 the peel of a quarter of a lemon1 and two ounces of sugar1 and cook on slow fire until soft4 ,it will require about one hour4 ,if an earthern pot with cover is used1 put in bake oven for about two hours4 ,the flavor will be better4 ,malta ,vita4 ,serve with powdered sugar1 and cream1 separate4 ,hors d'oeuvres varies4 7,appetisers assorted74 ,hors d'oeuvres are different delicacies1 and1 except in rare instances1 are served cold4 ,they consist of caviar1 pickled oysters1 ,lyon sausages1 any kind of fish salad1 pate de foie gras1 smoked salmon1 smoked goose breast1 and many others4 ,from one dish to two dozen kinds may be served1 allowing the guests to make a selection4 ,each kind should be served on a separate platter1 or silver bowl4 ,caviar4 ,leave the caviar three hours on ice4 ,serve in a glass dish4 ,for each person have a round platter with napkin1 a lettuce leaf filled with fine chopped onion and a quarter of a lemon4 ,thin dry toast and sweet butter separate4 ,pate de foie gras4 7,goose liver patty47 ,obtainable in cans or terrines1 of different sizes4 ,remove the fat1 which is put on top as a preservative1 and with a soup spoon1 which has been dipped in hot water1 cut the paste in thin slices1 and serve on lettuce leaves on a napkin4 ,garnish with meat jelly and parsley in branches4 ,let the pate de foie gras stand in ice box a few hours before opening and serving4 ,lyon sausage4 ,a kind of imported beef sausage4 ,slice thin4 ,stuffed eggs4 ,cut hard boiled eggs in two1 either way4 ,mix the yolks with equal parts of sweet butter and pass through a sieve4 ,add salt1 paprika1 a little anchovy paste1 and some chives4 ,mix well1 and fill the halved eggs4 ,or the yolks may be mixed with butter1 and some poppy or celery seeds1 etc4 ,also with any kind of puree1 such as puree of tomatoes1 regalia1 chicken1 etc4 ,if the filling is put in a pastry bag with a star mould in the bottom1 to squeeze it through1 the eggs can be filled in an attractive and novel manner4 ,serve very cold4 ,sardines4 ,serve cold with quartered lemons1 on lettuce leaves4 ,sliced tomatoes4 ,have the tomatoes very cold4 ,peel and slice1 and serve on lettuce leaves1 with ,french dressing4 ,to peel1 put tomatoes in hot water for ten seconds1 and peel immediately4 ,,november #ag ,,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 dabs1 meuniere ,butterball duck with currant jelly ,fried hominy ,french endive salad ,asparagus1 ,hollandaise ,fancy ice cream ,assorted cakes ,coffee ,grapefruit with cherries4 ,cut the grapefruit in two pieces4 ,split some maraschino cherries and decorate4 ,pour a little maraschino on top4 ,steak and kidney pie4 ,use individual pie dishes4 ,a slice of raw sirloin steak one-half inch thick1 cut in two4 ,two lamb kidneys cut in two4 ,salt1 pepper1 and roll in flour1 put in pie dish and cover with a little cold water4 ,cover with piecrust dough and bake in oven for about eighteen minutes4 ,serve in the dishes in which they were baked1 on napkins4 ,butterball duck4 ,roast in hot oven for about twelve minutes4 ,assorted cakes4 ,any kind of small cakes4 ,serve on a compotier1 on doily4 ,the more varied the assortment the better4 ,maryland beaten biscuits4 ,to one pint of sifted flour add one heaping teaspoonful of lard1 or butter1 and a little salt4 ,mix with one pint of sweet milk to stiff dough4 ,beat with a mallet for one hour4 ,the success of same depends upon the beating4 ,shape as for tea biscuits and bake4 ,macaroons4 ,mix one pound of almond paste with one pound of powdered sugar4 ,add the whites of six eggs and a spoonful of flour and mix well4 ,squeeze through a pastry bag onto paper1 moisten the tops with water1 using a brush1 and bake in a very slow oven for about twenty minutes4 ,lady fingers4 ,eight eggs1 with the yolks and whites separate1 one-half pound of sugar1 one-half pound of flour1 and some vanilla flavoring extract4 ,beat the sugar with the yolks until light2 then beat the whites very stiff4 ,mix the flour with the yolks and sugar1 then add the beaten whites and mix lightly4 ,dress on paper with a plain pastry bag1 in the shape wanted4 ,dust powdered sugar on top and bake in a moderate oven4 ,,november #ah ,,breakfast ,guava jelly ,oatmeal with cream ,rolls ,coffee ,,luncheon ,mariniert herring ,plain boiled potatoes ,calf's liver1 sauce piquante ,fried egg plant ,oregon cream cheese and crackers ,coffee ,,dinner ,puree of game1 hunter style ,salted ,english walnuts ,roast capon ,compote of pears ,stewed celery1 au ,madere ,paille potatoes ,bavarois a la vanille ,fancy macaroons ,coffee ,mariniert herring4 ,soak six salt herrings in water for twelve hours4 ,then put in pot with one sliced onion1 some whole parsley1 a spoonful of whole black pepper berries1 three bay leaves and six cloves4 ,mix one teaspoonful of ,english mustard with a cup of vinegar and pour over herring4 ,cover all with thick cream1 shake well to thoroughly mix1 and let stand for two days before serving4 ,serve with thin slices of one lemon on top1 or1 if desired1 the lemon may be put with the herring for a day4 ,calf's liver1 saute4 ,slice the liver one-quarter inch thick1 salt1 pepper1 roll in flour and fry in butter4 ,do not fry too long as it will make the liver tough4 ,serve on a platter with its own gravy1 chopped parsley1 and quartered lemons4 ,sauce piquante4 ,simmer one chopped onion with a piece of butter4 ,add two spoonsful of crushed pepper berries and half a glass of vinegar4 ,reduce almost dry4 ,then add one pint of brown gravy1 boil for fifteen minutes1 and strain4 ,chop fine one-half cup of gherkins1 put into the sauce and boil for a few minutes4 ,add a sprinkle of chopped parsley4 ,fried egg plant4 ,peel and cut the egg plant into slices one-quarter of an inch thick4 ,salt1 pepper1 roll in flour1 then in beaten eggs1 and finally in bread crumbs4 ,fry in swimming lard1 fat1 or butter4 ,place on napkin1 sprinkle with a little more salt1 and garnish with parsley4 ,puree of game soup4 ,simmer the carcasses or meat of almost any kind of game1 such as duck1 rabbits1 hares1 venison1 bear1 etc4 ,cut in pieces and add one carrot1 an onion1 two bay leaves1 two cloves1 a piece of celery1 a little thyme1 some pepper berries and four ounces of butter4 ,roast all together until nice and brown4 ,add a cup of flour and simmer again until the flour is of a brownish color4 ,then add one and one-half quarts of bouillon1 or stock1 and boil for an hour4 ,strain1 pressing all the soft parts of the game through the sieve1 and season with salt and ,cayenne pepper4 ,before serving add one-half glass of dry sherry wine or ,madeira4 ,puree of game1 ,st4 ,hubert4 ,add to above soup some square cut pieces of roasted game1 before serving4 ,stewed celery1 au ,madere4 ,wash well and cut the celery stalks in pieces one inch long4 ,parboil in salt water1 cool1 and put back to boil in enough stock to cover4 ,when nearly done drain off most of the stock1 add a cup of brown gravy1 and boil until soft4 ,salt and pepper1 and add a little dry sherry or ,madeira before serving4 ,paille potatoes 7straw74 ,cut in thin strips like straws the full length of the potato4 ,fry in very hot lard1 serve in napkin1 and salt when first removed from fat4 ,fancy macaroons4 ,mix one pound of almond paste1 three-quarters of a pound of powdered sugar1 the whites of five eggs and one spoonful of flour4 ,put in pastry bag with a fancy tube and squeeze the paste through1 about the size of a half dollar4 ,put half of a glace cherry on top and let stand over night in a dry place4 ,bake in oven for ten minutes4 ,,november #ai ,,breakfast ,stewed apples ,pettijohns with cream ,ham and eggs ,dry toast ,oolong tea ,,luncheon ,canape ,riga ,planked smelts1 en bordure ,sirloin steak1 sauce ,colbert ,haricots panaches ,lettuce and tomato salad ,pistache eclairs ,coffee ,,dinner ,potage sante ,salted pecans ,crab meat1 au beurre noisette ,roast tame duckling1 apple sauce ,corn fritters and potato croquettes ,waldorf salad ,fancy ice cream ,assorted cakes ,coffee ,canape ,riga4 ,one-half tuna fish 7thon marine7 and one-half caviar mixed4 ,spread on thin toast1 buttered4 ,decorate around the edges with chopped eggs1 quartered lemon and parsley in branches4 ,planked smelts1 en bordure4 ,split some large smelts down the back and remove the bones4 ,place on a buttered plank with salt1 pepper and a little butter on top4 ,put some potato1 prepared as for potato croquettes1 into a pastry bag with a star tube1 and press out a border around the fish about an inch high4 ,put in oven and bake for about fifteen minutes4 ,serve with a little maitre d'hotel butter on top1 and garnish with quartered lemons and parsley4 ,sauce ,colbert4 ,chop three shallots very fine1 and simmer in butter4 ,add one-half glass of claret1 and reduce almost dry4 ,then add one pint of brown gravy and cook for ten minutes4 ,before serving add three ounces of sweet butter1 the juice of one lemon1 and some chopped parsley4 ,potage sante 7soup74 ,wash a good handful of sorrel and slice very thin4 ,put in pot with three ounces of butter and simmer slowly for ten minutes4 ,then add one quart of bouillon1 or consomme1 and boil for a few minutes4 ,thicken with the yolks of two eggs mixed with a cup of cream4 ,before serving put in some ,french bread1 or rolls1 that have been dried in the oven1 and cut like chip potatoes4 ,boiled crabs4 ,put two live crabs in a pot and cover with cold water4 ,add one glass of white wine vinegar1 an onion1 carrot1 a bouquet garni and salt4 ,boil for thirty-five minutes and let become cool without removing from the water4 ,serve cracked1 cold1 with mayonnaise or any kind of cold sauce2 or remove from shell and serve as a salad2 or prepare hot in many ways4 ,crab meat1 au beurre noisette4 ,put some fresh-boiled crab meat on a platter and season with salt and pepper4 ,in a frying pan put a quarter pound of sweet butter4 ,simmer until of a hazel color1 and pour over crab meat4 ,sprinkle with chopped chervil1 or parsley1 on top1 and garnish with lemon4 ,waldorf salad4 ,half white celery and half apple1 cut in small squares4 ,put both in salad bowl1 but do not mix4 ,cover with mayonnaise and season to taste4 ,,november #bj ,,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 bass1 #aije ,larded sirloin of beef1 ,richelieu ,salade ,doucette ,meringue glacee1 ,chantilly ,coffee ,eggs ,marigny4 ,put in a buttered cocotte dish a very thin1 small1 slice of ham1 with two parboiled oysters on top4 ,break an egg over all1 salt1 pepper1 cover with cream sauce and a little grated cheese1 and bake in oven until done4 ,consomme ,cialdini4 ,cut some carrots1 turnips and potatoes1 with a fancy cutting spoon1 to the size of a large pea4 ,cook each separate in salt water4 ,when done put in consomme and add the boiled white meat of chicken cut in small squares1 a few boiled or canned peas1 and some chervil4 ,serve separate some very thin slices of ,french bread or rolls4 ,larded sirloin of beef4 ,remove the skin and fat of the sirloin1 half way near the thick part4 ,lard same and roast in the usual manner4 ,richelieu4 ,a garnish for beef and other meats4 ,is prepared in various styles4 ,here are four good ones4 ,stuffed tomatoes with rice ,creole1 stuffed fresh mushrooms a la ,d',uxelles1 braised lettuce and potatoes chateau4 ,tomatoes1 whole and baked1 string beans1 mushrooms and potatoes chateau4 ,bouquet of all kinds of vegetables1 fillets of anchovies1 mushrooms and green olives4 ,buttons of artichokes stuffed1 stuffed tomato1 mushrooms1 lettuce braise and potatoes chateau4 ,fillet of bass1 #aije4 ,i originated this style in #aije1 hence the name4 ,cut fillets of any kind of bass in pieces about three inches square1 and free from skin and bones4 ,place on a piece of toast in a buttered shirred egg dish2 salt1 pepper1 and place three nice heads of fresh mushrooms saute in butter1 on top of the fish4 ,put a soupspoonful of maitre d'hotel butter on top of the mushrooms1 cover with a glass globe and bake in oven for twenty minutes4 ,just before serving uncover the fish1 pour a little white wine sauce on top1 re-cover1 and serve4 ,salade ,doucette4 ,field salad4 ,meringue glacee1 ,chantilly4 ,same as meringue glacee a la vanille4 ,but decorate with whipped cream1 passed through a pastry bag with a star tube4 ,,november #ba ,,breakfast ,bar le ,duc jelly ,horlick's malted milk ,boiled eggs ,maryland beaten biscuits ,,luncheon ,stuffed eggs ,broiled salmon steak1 anchovy butter ,olivette potatoes ,breaded lamb chops1 ,milanaise ,pickled beets ,german apple cake ,coffee ,,dinner ,seapuit oysters on shell ,consomme royal ,skatefish au beurre noir ,potatoes nature ,roast top sirloin of beef1 forestiere ,yorkshire pudding ,chiffonnade salad ,fancy ice cream ,assorted cakes ,coffee ,stuffed eggs with crab meat4 ,cut in two some hard-boiled eggs and remove the yolks4 ,fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise4 ,chop the yolks and mix with a little chopped parsley1 and sprinkle over the eggs4 ,serve very cold4 ,broiled salmon steak4 ,cut a slice of salmon about one inch thick1 salt1 pepper1 dip in oil and broil4 ,serve on platter with maitre d'hotel sauce1 and garnish with quartered lemons and parsley in branches4 ,or serve with anchovy butter or other sauce1 either on top or separate4 ,anchovy butter4 ,fresh butter mixed with anchovy paste and the juice of a lemon4 ,breaded lamb chops4 ,salt and pepper the chops1 roll in flour1 then in beaten eggs1 then in bread crumbs1 and fry in butter4 ,spaghetti ,milanaise4 ,boiled spaghetti cut in two inch lengths1 a slice of boiled ham1 a slice of tongue1 six mushrooms and one truffle cut in strips the same size as the spaghetti4 ,put all in one pot1 add a little tomato sauce1 salt and pepper1 and let simmer for a few minutes4 ,serve grated ,parmesan cheese separate4 ,if served as a garnish with lamb chops1 ,milanaise1 mix the cheese before serving4 ,consomme ,royal4 ,beat four eggs and season well4 ,add one pint of warm 7not hot71 consomme1 put in a buttered mould and set in a pan of hot water4 ,cook slowly in a moderate oven4 ,when the custard is done allow to cool1 and cut in any shape desired4 ,serve hot consomme1 with royal custard as a garnish4 ,skatefish au beurre noir4 ,place the skate in boiling water for a few minutes1 when the skin may readily be scraped off4 ,put in cold water1 add a little milk to make the fish white1 salt1 and bring to a boil4 ,take off the fire1 but leave in the water for ten minutes4 ,then put fish on platter1 salt1 pepper1 sprinkle with a little vinegar1 a few capers and some chopped parsley4 ,put in frying pan a quarter pound of butter1 allow to become almost black1 and pour over fish4 ,roast top sirloin of beef4 ,same as roast sirloin of beef4 ,forestiere1 for sauce4 ,sliced fresh mushrooms1 simmered in butter4 ,add brown gravy and boil for ten minutes4 ,before serving stir in a little sherry wine4 ,yorkshire pudding4 ,one cup of milk1 one-half cup of flour1 two eggs1 and one teaspoonful of baking powder4 ,mix well1 add salt1 pepper and one-half cup of chopped beef suet4 ,bake in roasting pan with beef fat from your roast4 ,when done cut in squares4 ,,november #bb ,,breakfast ,grapefruit ,germea with cream ,crescents ,cocoa ,,luncheon ,scrambled eggs1 ,morocquaine ,lamb trotters1 poulette ,potatoes ,st4 ,francis ,moka eclairs ,tea ,,dinner ,bisque of clams ,frogs' legs1 saute a sec ,tournedos ,massenet ,jets de houblons ,endives au cerfeuil ,mince pie ,american cheese ,coffee ,germea and cream4 ,powdered sugar and cream separate4 ,scrambled eggs1 ,morocquaine4 ,cut cepes in small squares1 fry in butter and place in middle of scrambled eggs4 ,tomato sauce around the edge4 ,lamb trotters1 poulette4 ,cook lambs' feet in stock or water with salt1 and one carrot1 an onion and a bouquet garni4 ,when done pour poulette sauce over all4 ,sauce poulette4 ,simmer three shallots in butter1 but do not brown4 ,add one-half glass of white wine and reduce till almost dry4 ,then add chives sliced fine1 sliced ,french mushrooms1 and one pint of sauce ,allemande4 ,boil for a few minutes1 and bind with the yolk of an egg and a piece of fresh butter4 ,bisque of clams4 ,simmer one onion1 a little celery and leeks1 one bay leaf and a few pepper berries in butter4 ,add the juice of one quart of clams1 one pint of fish broth or water1 and one cup of rice1 and boil for an hour4 ,strain through a fine sieve1 put back on fire and add one pint of cream4 ,when hot add three ounces of butter1 salt and a little ,cayenne pepper4 ,parboil the clams1 add the juice to the soup1 cut the clams in small pieces and serve in the soup terrine4 ,if desired both clams and broth can be used in making the bisque1 and all strained before serving4 ,tournedos ,massenet4 ,small tenderloin steaks saute in butter1 and seasoned with salt and pepper4 ,garnish in bouquets with hearts of artichokes cut in four1 sliced cepes1 small squares of tomatoes saute in butter1 ,french fried onions1 and ,olivette potatoes4 ,serve with sauce ,madere4 ,jets de houblons4 7,hop sprouts74 ,can be obtained in cans4 ,warm in their own juice1 drain1 serve in vegetable dish1 and cover with ,hollandaise sauce4 ,mince meat4 ,one pound of beef suet chopped fine1 one pound of boiled beef cut in very small dices1 one pound of seedless raisins1 one pound of cleaned currants1 one-half pound of seeded ,sultana raisins1 one-half pound of citron cut in very small dices1 one-pound of orange and lemon peel mixed and chopped fine1 two pounds of chopped peeled apples1 one ounce of ground cinnamon1 one ounce of cloves1 allspice1 ginger and mace mixed1 one pint of rum1 and one pint of brandy4 ,mix well1 put in jars and keep in cool place4 ,use as needed4 ,mince pie4 ,line pie plate with dough as for apple pie4 ,put in mince meat1 and finish as for apple pie4 ,serve warm with a piece of ,american cheese on the side4 ,,november #bc ,,breakfast ,baked apples ,baked beans1 ,boston style ,boston brown bread ,coffee ,,luncheon ,ecrevisse salad1 gourmet ,eggs1 ,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 halibut1 ,mornay ,roast ribs of beef ,stuffed tomatoes1 ,noyer ,sweet potatoes1 ,southern style ,wine jelly ,caroline cakes ,coffee ,stuffed tomatoes1 ,noyer4 ,cut the tops off two nice tomatoes1 scoop them out and season with salt and pepper4 ,mix fresh bread crumbs and chopped ,english walnuts in equal parts and fill the tomatoes with same4 ,put a piece of butter on top and bake in moderate oven for ten minutes4 ,baked apples4 ,wash and core the apples4 ,with a sharp knife cut a circle through the skin1 around the apple1 above the center1 to prevent the apples from bursting4 ,place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon4 ,put a small piece of butter on top of each1 and a little water in the bottom of the pan4 ,bake in a moderate oven4 ,serve with their own juice4 ,cream separate4 ,baked beans1 ,boston style4 ,soak three pounds of white beans over night in cold water4 ,then put same in a one and one-half gallon earthern pot with one-half cup of molasses1 one soupspoonful of ,english mustard mixed with a cup of water1 a little salt1 and one whole piece of fat1 parboiled salt pork4 ,pour in just enough water to moisten1 cover1 and put in bake oven for four hours4 ,or in a not too hot range oven for two and one-half hours4 ,if range is used1 be careful that they do not burn4 ,serve from pot1 or in small individual pots1 with ,boston brown bread separate4 ,ecrevisse salad1 gourmet4 ,cover the bottoms of four dinner plates with chicory salad4 ,in the center make a nest of celery cut in thin strips like matches4 ,on top of that one well-washed fresh mushroom head1 cut the same way1 and to cap all1 put the tails of six ecrevisses4 ,sprinkle with salt and pepper1 and a sauce of one-third tarragon vinegar and two-thirds olive oil4 ,cut two truffles like matches1 and with some fine chervil1 sprinkle all over the salad4 ,eggs ,henri ,,iv4 ,breaded poached eggs fried in swimming lard4 ,place on a piece of toast spread with puree de foie gras1 and cover with sauce ,perigordine4 ,sauce ,perigordine4 ,to one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine4 ,season with salt and ,cayenne pepper4 ,broiled squab chicken4 ,split a squab from the back1 salt1 pepper1 moisten with a little olive oil and broil4 ,serve on toast1 with maitre d'hotel sauce1 quartered lemons and watercress4 ,,november #bd ,,breakfast ,florida grapefruit ,eggs ,bercy ,rolls ,coffee ,,luncheon ,consomme in cups ,fried smelts1 ,tartar sauce ,broiled pig's feet1 special ,fried apples ,romaine salad ,french pastry ,coffee ,,dinner ,seapuit oysters ,potage ,lamballe ,boiled beef garnished with vegetables ,horseradish a l',anglaise ,pickles ,asparagus1 ,hollandaise ,fancy ice cream ,assorted cakes ,coffee ,eggs ,bercy4 ,fry some small breakfast sausages and cut in pieces one inch long4 ,make some shirred eggs4 ,when half cooked add the sausages and a very little tomato sauce4 ,season with salt and pepper and finish cooking4 ,broiled pig's feet1 special4 ,take some boiled pig's feet1 split1 and remove the upper bones4 ,season with salt1 pepper and olive oil1 roll in fresh bread crumbs1 and broil4 ,see sauce below4 ,sauce special4 ,two-thirds tomato ketchup1 one-third tomato sauce1 a little paprika1 a little ,worcestershire sauce4 ,bring to a boil and serve4 ,boiled pig's feet4 ,roll two pig's feet very tightly together with cheesecloth1 so they will lay straight when cooked4 ,put in vessel1 cover with cold water1 season with salt1 whole black peppers1 carrot1 onion1 and a bouquet garni4 ,boil until well done4 ,if necessary to keep them after cooking1 place in an earthern pot in their own broth4 ,fried apples4 ,peel1 core1 and cut the apples in five or six pieces4 ,roll in flour and fry in swimming fat or lard4 ,serve on a napkin4 ,icing or frosting1 for glace cakes1 eclairs1 etc4 ,one and one-half pounds of icing sugar1 a pony of water or fruit juice1 and the whites of two eggs4 ,mix and heat over slow fire1 stirring continually with a wooden spoon4 ,do not let it boil4 ,flavor according to desire4 ,for chocolate frosting add a little melted cocoa4 ,cream puffs4 ,one-quarter pound of butter1 one cup of water1 one cup of milk1 four eggs and one-quarter pound of flour4 ,put the butter1 water and milk into a sauce pan and boil4 ,remove from the fire and add the flour1 mixing with a wooden spoon4 ,then add the eggs one by one1 beating well4 ,dress them on a buttered pan1 and about two inches in diameter4 ,moisten the tops with eggs1 and sprinkle with chopped almonds4 ,bake in a medium oven for about twenty minutes1 then slit one edge and fill with sweet whipped cream4 ,dust some powdered sugar on top and serve4 ,chocolate eclairs4 ,same dough as for cream puffs4 ,dress them on a buttered pan in the shape of lady fingers1 and bake in hot oven4 ,split at one side and fill with sweet whipped cream4 ,coat with chocolate icing4 ,pastry cream may be used instead of whipped cream1 if desired4 ,pastry cream4 ,pint of milk1 one-half of a vanilla bean1 one-quarter pound of sugar1 three eggs and one ounce of corn starch4 ,mix the eggs1 sugar and corn starch4 ,boil the vanilla bean and add to the eggs4 ,mix well with a whip1 put on fire and keep stirring until thick4 ,when cold use it for filling small cakes1 cream puffs1 eclairs1 etc4 ,,november #be ,,breakfast ,preserved figs ,wheat cakes ,rolls ,coffee ,,luncheon ,anchovy salad ,poached eggs1 sans gene ,navarin of lamb1 printanier ,baba au rhum ,demi tasse ,,dinner ,california oysters on half shell ,puree of lentils ,stuffed roasted chicken ,string beans ,duchesse potatoes ,cold ,french asparagus1 ,french dressing ,almond cake ,coffee ,,supper ,salade ,olga ,wheat cakes4 ,sift together into a bowl one-half pound of flour and one teaspoonful of baking powder4 ,add one ounce of sugar1 one ounce of melted butter1 one egg and a little milk4 ,mix all into a medium thick batter4 ,bake on a hot griddle iron4 ,serve honey or maple syrup1 and sweet butter separate4 ,breakfast rolls4 ,three pounds of flour1 one ounce of salt1 one ounce of sugar and two ounces of yeast4 ,scald the milk and pour it over the sugar1 salt and butter4 ,melt the yeast in luke-warm water1 mix with the milk1 etc41 and add half of the flour4 ,beat well1 cover1 and let raise4 ,then add the remainder of the flour and let it raise again until it is twice its original volume4 ,put on table1 roll in shape desired1 place on pan1 and let raise again4 ,brush the top with melted butter1 and bake4 ,anchovy salad4 ,put sliced lettuce on the bottom of a pickle dish4 ,place fillets of anchovies crosswise over the lettuce4 ,garnish all around with chopped eggs1 beets and parsley4 ,season with ,french dressing4 ,poached eggs1 sans gene4 ,place a hot poached egg on a heart of artichoke1 cover with a slice of parboiled beef marrow4 ,serve with sauce ,bordelaise4 ,navarin of lamb1 printanier4 7,lamb stew74 ,take three pounds of shoulder1 or breast of lamb1 and cut in pieces two inches square4 ,salt1 pepper1 and put in saute pan with a little fat or butter1 and allow to roast until nice and brown4 ,then add a cup of flour and let same become brown4 ,add a cup of puree of tomatoes and enough hot water to cover the meat1 and boil for ten minutes4 ,parboil three carrots and three turnips and cut in small pieces1 and add together with twelve whole small onions fried brown in butter1 twelve small round potatoes1 and a bouquet garni4 ,cook until soft1 remove the bouquet garni1 and serve with chopped parsley and fresh cooked peas on top4 ,duchesse potatoes4 ,make dough as for potato croquettes4 ,roll on table with a little flour1 and cut in the shape of a cork4 ,flatten and cut a cross on the top with a small knife1 brush with yolks of eggs1 put on buttered pan and bake in oven4 ,by using a pastry bag with a star mould the tops can be decorated with the dough1 in the form of a rose1 in place of the cross4 ,salade ,olga4 ,cut into small dices two apples1 one stalk of celery1 two buttons of cooked artichokes1 a few asparagus tips1 and one truffle4 ,season with salt1 pepper1 and a very little vinegar and oil4 ,place in salad bowl with leaves of lettuce around the sides1 and cover with mayonnaise4 ,garnish with fancy-cut pickled beets and artichokes4 ,sprinkle with hard-boiled yolks of eggs chopped fine1 and parsley4 ,,november #bf ,,breakfast ,oatmeal with cream ,boiled salt mackerel1 melted butter ,baked potatoes ,rolls ,coffee ,,luncheon ,stuffed eggs1 ,nantua ,mutton chop1 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 eggs1 ,nantua4 ,cut four hard-boiled eggs in two1 lengthwise1 and remove the yolks4 ,mix a piece of butter1 the size of an egg1 with a little anchovy paste1 a very little salt1 pepper1 paprika1 chopped parsley1 and the yolks strained through a coarse sieve4 ,dress or fill the eggs through a pastry bag1 put a slice of pimento on top of each1 and serve very cold4 ,mutton chops1 grilled4 ,salt and pepper the chops1 roll in oil and broil4 ,garnish with watercress4 ,saratoga chip potatoes4 ,round the potatoes off lengthwise to about the size of a silver dollar4 ,slice very thin1 fry in swimming fat until crisp1 remove and salt4 ,serve on napkin4 ,do not cover or they will become soft4 ,chiffonnade salad4 ,equal parts of romaine1 lettuce1 chicory1 escarole1 sliced cucumbers and quartered tomatoes4 ,put in salad bowl1 pour ,french dressing over all1 and garnish with chopped beets1 eggs and parsley4 ,cream of asparagus4 ,prepare same as cream of cauliflower4 ,use either canned or fresh asparagus4 ,whitebait on ,graham bread4 ,wash the whitebait and dry1 then put in bowl1 season with salt and pepper1 and cover with milk4 ,remove and roll in flour1 using a colander to allow the flour to sift through4 ,fry in swimming lard1 which is ready in advance1 and very hot4 ,serve on napkin1 and garnish with ,graham bread and butter sandwiches1 fried parsley1 quartered lemon1 and sauce ,tartar separate1 or any kind of cold sauce4 ,rheinbraten4 ,cut sirloin steaks one-half inch thick4 ,season with salt and paprika on both sides1 and fry in hot butter4 ,dish up on platter with paprika sauce1 and garnish with paprika potatoes4 ,paprika sauce4 ,simmer one chopped onion and a chopped slice of raw ham1 in a little butter4 ,add one cup of cream1 two cups of cream sauce1 a soupspoonful of paprika1 and a little salt4 ,boil for ten minutes and strain4 ,paprika potatoes4 ,slice fresh-boiled potatoes and put in sauce pan4 ,cover with paprika sauce1 salt1 and boil for a few minutes4 ,,november #bg ,,breakfast ,assorted fruits ,boiled eggs ,rolls ,coffee ,,luncheon ,cold assorted meats ,potato salad ,coffee ,,dinner ,clear green turtle1 au ,xeres ,toke ,point oysters1 mignonette ,salted almonds4 ,celery ,radishes4 ,ripe olives ,planked striped bass ,sweetbread patties1 cream sauce ,roast stuffed turkey1 with chestnuts ,cranberry sauce ,sweet potatoes1 ,southern style ,succotash ,hearts of lettuce1 egg dressing ,plum pudding1 hard and brandy sauces ,mince pie ,fancy ice cream ,assorted cakes ,roquefort cheese and crackers ,assorted fruits ,coffee ,mignonnette sauce4 ,take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab1 but not too fine4 ,mix with four finely chopped shallots1 a little chives1 one spoonful of salt and one-half pint of white wine or tarragon vinegar4 ,serve in a green pepper1 or a small glass1 in center of plate surrounded with oysters or clams4 ,planked striped bass4 ,split the bass1 remove the bones1 place on buttered plank1 season with salt1 pepper and a little melted butter over all4 ,bake in oven until nearly done4 ,take out and decorate with a pastry bag and a star mould1 with some potato prepared as for potato croquettes1 forming a border around the fish4 ,put back in oven and bake until nice and brown4 ,pour maitre d'hotel sauce on top1 garnish with quartered lemons and parsley in branches4 ,turkey stuffed with chestnuts4 ,stuff the turkey with chestnut dressing4 ,put some thin-sliced pork fat over the breast and tie together4 ,place in pan with an onion1 carrot1 a little thyme1 bay leaf and fresh piece of butter4 ,salt1 put in oven and baste all the time4 ,when turkey is done remove from pan1 and let gravy set for a few minutes4 ,take off the fat1 add a little stock or water1 reduce one-half1 add a little meat extract and strain4 ,dressing for chicken1 turkey1 suckling pig1 etc4 ,bake six onions1 with the skins on1 in oven for ten minutes4 ,remove the skins and chop very fine4 ,add turkey1 chicken or suckling pig livers cut in very small squares4 ,then add fresh bread crumbs1 a piece of fresh butter1 salt and pepper4 ,mix well1 add a little powdered thyme1 chopped parsley1 add garlic if desired4 ,if for suckling pig add some sage4 ,chestnut dressing4 ,split the shells of two pounds of chestnuts with a sharp pointed knife4 ,put in oven and when they burst open remove and peel4 ,put in pot with a small piece of celery1 salt1 cover with water1 boil till done1 allow to cool1 and mix with dressing described above4 ,apple dressing4 ,peel half a dozen apples1 remove the cores1 cut in six pieces1 put in pan with three ounces of butter and simmer slowly for ten minutes4 ,mix with above dressing1 omitting chestnuts4 ,,november #bh ,,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 trout1 ,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 kidneys4 ,split six kidneys1 remove the skin1 and cut in thin slices4 ,have a pan ready with hot butter and fry on a quick fire for a few seconds4 ,take kidneys from pan1 and add one soupspoonful of flour to the sauce and let simmer until brown4 ,add one cup of stock or hot water1 salt and pepper1 and reduce one-half4 ,return the kidneys to the sauce1 but do not let them boil or they will become hard4 ,before serving add a little sherry wine or chopped parsley4 ,turkey hash on toast4 ,cut turkey in small dices1 put in sauce pan1 cover with two-thirds boiling cream and one-third cream sauce1 season1 boil for a few minutes1 and serve on hot dry toast4 ,welsh rabbit4 ,cut one pound of ,american cheese in very small dices4 ,put in pan with a small pinch of ,cayenne pepper1 one spoonful of ale or beer1 one teaspoonful of ,worcestershire sauce1 and put on fire to melt4 ,do not stir until cheese is quite soft2 then stir well with whip till it is melted and boiling4 ,pour over toast on a very hot china platter or shirred egg dish4 ,french bread4 ,one gallon of warm water1 two ounces of yeast1 three ounces of salt1 three ounces of sugar and three ounces of lard4 ,dissolve the yeast1 salt1 sugar and lard in the water1 and mix in flour enough to form a medium-stiff dough4 ,work it until smooth1 cover with a cloth and let it raise for one-half hour4 ,then form the dough into long loaves and about two inches thick4 ,lay them on a cloth dusted with flour and let them raise to nearly double in size4 ,moisten the tops with milk1 make several diagonal cuts on each loaf half way through1 and bake in a rather hot oven4 ,homemade bread4 ,one quart of warm water1 one quart of warm milk1 two ounces of yeast1 one ounce of salt and one-quarter of a pound of melted lard or butter4 ,dissolve the yeast in the milk and butter1 and add the salt and butter1 or lard4 ,add enough flour to make a medium dough1 mix1 beat well and cover4 ,allow to raise for about four hours4 ,divide the dough in four parts1 roll and place in moulds or pans and let raise another hour before baking4 ,,november #bi ,,breakfast ,orange juice ,scrambled eggs with anchovies ,rolls ,coffee ,,luncheon ,ecrevisses with mayonnaise ,lamb chops saute1 aux cepes ,sybil potatoes ,cup custard ,coffee ,,dinner ,toke ,point oysters on half shell ,cream of summer squash ,filet mignon1 ,cheron ,georgette potatoes ,ravachol salad ,pistache ice cream ,baked ,alaska ,coffee ,scrambled eggs with anchovies4 ,put some fillets of salted anchovies in oil and leave for a few days2 or use anchovies in oil4 ,salt the scrambled eggs lightly and lay the anchovies crosswise over the top4 ,ecrevisses with mayonnaise4 ,prepare the ecrevisses en buisson4 ,when cold remove the tails from the shells and serve on platter with lemons and parsley4 ,mayonnaise separate4 ,lamb chops saute1 aux cepes4 ,fry the chops in saute pan1 in oil4 ,when done put on platter4 ,slice some cepes1 7a specie of mushroom7 season with salt and pepper and fry for a few seconds4 ,just before removing from the fire add a little garlic1 and pour all over the chops4 ,sprinkle with chopped parsley4 ,georgette potatoes4 ,use potato croquette dough4 ,roll on table to the thickness of a cork and about ten inches long4 ,make a hollow the entire length and fill with puree of spinach4 ,bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible4 ,cut in pieces two inches long1 roll in bread crumbs1 and fry in the same manner as croquettes4 ,ravachol salad4 ,use whole leaves of romaine4 ,place alternate slices of grape fruit and orange on top until the leaves are covered4 ,put some narrow strips of red pepper across the top1 pour ,french dressing over all1 and decorate with unsweetened whipped cream4 ,filet mignon1 ,cheron4 ,small fillets of beef saute in butter4 ,cover with ,bearnaise sauce1 and garnish with artichoke buttons1 macedoine1 7mixed vegetables7 and fleurons4 ,fleurons4 ,used for garnishing entrees1 ,newburg or chafing dish preparations1 fish1 etc4 ,take some puff paste1 with six turns1 roll it to about one-eighth inch in thickness1 cut with a half moon cutter about two inches in diameter1 and place on a pan moistened with water4 ,wash the tops with eggs and bake in a hot oven4 ,,november #cj ,,breakfast ,hominy and cream ,calf's liver and bacon ,baked potatoes ,rolls ,coffee ,,luncheon ,stuffed tomatoes1 ,nana ,poached eggs1 ,persanne ,broiled squab on toast ,cold asparagus1 mustard sauce ,saratoga chip potatoes ,german apple cake ,coffee ,,dinner ,onion soup1 au gratin ,celery ,planked striped bass ,roast leg of veal1 au jus ,cardon a la moelle ,potatoes a la ,reine ,escarole and chicory salad ,neapolitan ice cream ,assorted cakes ,coffee ,stuffed tomatoes1 ,nana4 ,put four nice medium sized tomatoes in boiling water for fifteen seconds4 ,then dip in cold water and peel4 ,cut off the tops1 scoop out and fill with the following3 ,one-half of the breast of a boiled chicken1 chopped very fine1 some chopped walnuts1 a little mayonnaise sauce1 a little whipped cream1 and salt and pepper4 ,mix well4 ,after filling place the tomatoes on lettuce leaves and cover with thin mayonnaise4 ,serve very cold4 ,calf's liver and bacon4 ,slice the liver about two-thirds of an inch thick4 ,salt1 pepper1 pass through olive oil and broil1 but not too well done or the liver will be hard4 ,serve broiled bacon on top1 maitre d'hotel sauce1 and garnish with lemon and parsley4 ,mustard sauce1 cold4 ,for asparagus1 artichokes1 etc4 ,to one cup of mayonnaise sauce add one soupspoonful of ,french mustard4 ,mix well4 ,lunch rolls4 ,two pounds of flour1 one ounce of yeast1 one ounce of salt1 one pint of water4 ,dissolve the yeast and salt in the water1 add the flour and mix1 making a rather hard dough4 ,put into a basin1 cover with a cloth1 and allow to stand for four hours4 ,then divide the dough in four parts1 roll each one separately into the form of a stick about fourteen inches long and one inch thick4 ,put on a cloth on a special roll plank made for the purpose4 ,take care that the rolls are sufficiently far apart so they will not touch when they raise4 ,let them set for about one-half hour4 ,then cut each roll of dough in three parts with a sharp knife1 make two incisions in the top of each1 put into a pan and bake for about twenty minutes4 ,cardons a la moelle4 ,cardon is a vegetable1 a thistle-like plant related to the artichoke4 ,it can be obtained in cans4 ,empty into a vessel and warm in its own juice4 ,parboil some sliced beef marrow1 put into a brown gravy with the juice of one lemon and some chopped parsley4 ,remove cardon from its broth1 put on a platter and pour the brown sauce and marrow over all4 ,,december #a ,,breakfast ,preserved figs with cream ,force with cream ,dry toast ,coffee ,,luncheon ,cold fillet of sole1 ,raven ,spring lamb ,irish stew ,cream puffs ,coffee ,,dinner ,consomme ,sevigne ,salted ,brazil nuts ,sweetbreads braise1 ,pompadour ,chateau potatoes ,terrine de foie gras a la gelee ,hearts of romaine1 ,roquefort dressing ,meringue a la creme1 ,chantilly ,coffee ,cold fillet of sole1 ,raven4 ,cook four fillets of sole in white wine and place on a platter4 ,simmer two spoonsful of finely chopped shallots in butter1 add a few chopped fresh mushrooms1 one chopped tomato and the wine used for cooking the fish4 ,reduce until it becomes thick1 cool off1 add some chives and chervil chopped fine1 and a little mayonnaise4 ,spread over the fillets1 and cover with a mayonnaise rose4 ,decorate to taste with fancy-cut truffles1 pickles1 etc4 ,serve very cold4 ,consomme ,sevigne4 ,white meat of chicken and smoked beef tongue cut ,julienne1 7in the shape of matches74 ,serve in consomme with a sprinkle of chopped chervil4 ,sweetbreads braise1 ,pompadour4 ,braise the sweetbreads until about two-thirds done4 ,cool a little and cover with a thin layer of chicken force meat4 ,decorate all around with chopped tongue1 with chopped truffles in the center4 ,replace in pan1 using the same stock used before1 but strained4 ,cover with buttered manilla paper and return to oven to finish cooking4 ,serve with own gravy and a little ,madeira sauce4 ,terrine de foie gras a la gelee4 ,put the foie gras on ice for a few hours4 ,carve from the terrine with a table spoon and place on a platter covered with a napkin4 ,decorate with meat jelly cut in triangles and chopped1 and parsley in branches4 ,gelee4 7,meat jelly74 ,take any kind of good stock4 ,put in the whites of six eggs to each gallon to clarify it4 ,add one pound of chopped raw beef to the gallon4 ,also one sliced onion1 one carrot1 one leek1 a little celery and parsley1 a few pepper berries1 one bay leaf and a clove4 ,stir well and add slowly the hot stock4 ,soak twelve leaves of gelatine in cold water for ten minutes and add4 ,bring to a boil slowly1 stirring from time to time4 ,when it comes to a boil it must be clear4 ,strain through very fine cheese cloth1 being careful not to stir up the meat so that it will cloud the broth4 ,season with salt and a very little ,cayenne1 add a glass of good sherry1 and allow to cool4 ,meringue a la creme1 ,chantilly4 ,whip some cream until stiff1 add some powdered sugar1 flavor with vanilla4 ,put one spoonful between each two meringue shells1 dress on a plate1 and decorate with some of the same cream passed through a pastry bag with a star mould4 ,,december #b ,,breakfast ,baked apples ,oatmeal with cream ,butter toast ,coffee ,,luncheon ,eggs1 ,tivoli ,miroton of beef1 en bordure ,cabinet pudding ,coffee ,,dinner ,blue ,point oysters ,consomme ,doria ,fillet of sole1 ,st4 ,malo ,tournedos1 ,boulanger ,souffle potatoes ,roquefort cheese ,crackers ,coffee ,eggs1 ,tivoli4 ,cut a piece of homemade bread into a cube and fry in butter4 ,open one side with a sharp knife and scoop out the center4 ,place in the cavity a poached egg1 cover with cream sauce1 sprinkle a little grated cheese on top1 and bake until brown4 ,miroton of beef1 en bordure4 ,use left over boiled or braised beef1 and cut in thin slices4 ,put into sauce pan one sliced onion with a piece of butter1 and simmer until nice and brown4 ,then add one gill of vinegar1 and a spoonful of ,french mustard and reduce until almost dry4 ,now add the sliced beef1 cover with brown gravy1 season with salt1 pepper and a little chopped parsley1 and boil for a few minutes4 ,dish into a deep platter1 or individual shirred egg dishes1 make a border of potato croquet dough1 sprinkle grated cheese on top and bake till brown4 ,consomme ,doria4 ,consomme tapioca1 with chopped truffles and sherry wine4 ,fillet of sole1 ,st4 ,malo4 ,fillet of sole au vin blanc with the addition of lobster sauce with scallops1 and lobster and oysters cut in small squares4 ,tournedos1 ,boulanger4 ,small fillets of beef saute1 with sauce ,madere4 ,garnished with fried calf's brains and artichoke bottoms stuffed with spinach4 ,souffle potatoes4 ,peel the potatoes to oval shape4 ,do not wash but wipe with a napkin4 ,cut lengthwise in strips about an eighth of an inch in thickness4 ,place in swimming fat or lard that is merely warm and put on fire to get hot4 ,when the potatoes are nearly done they will swim on top of the fat and swell up like little cushions4 ,when all are on top take out and throw into very hot fat to color them4 ,remove1 salt1 and serve on napkin4 ,,december #c ,,breakfast ,preserved figs ,boiled eggs ,corn muffins ,coffee ,,luncheon ,grapefruit ,eggs en cocotte1 ,italienne ,chicken hash1 ,victor ,endive salad ,cup custard ,coffee ,,dinner ,hors d'oeuvre varies ,cream of squash ,aiguillettes of bass1 a la ,russe ,squab saute1 ,tyrolienne ,anna potatoes ,strawberry ice cream ,assorted cakes ,coffee ,corn ,muffins4 ,one-half pound of corn meal1 one-half pound of flour1 two ounces of melted butter1 four eggs1 one pint of sour milk1 one-half cup of molasses1 one teaspoonful of soda and one teaspoonful of salt4 ,sift together the corn meal1 flour and salt4 ,dissolve the soda in the sour milk1 add the eggs1 well beaten1 the molasses1 the butter and the sifted ingredients4 ,beat well and bake in a well-greased muffin pan4 ,eggs en ,cocotte1 ,italienne4 ,put in buttered cocotte dish one raw egg1 cover with sauce ,italienne1 put a little grated cheese and a small piece of butter on top and bake in oven4 ,italienne sauce4 ,chop six shallots very fine and simmer in sauce pan with two ounces of butter4 ,do not let the shallots become brown or they will lose their flavor4 ,add some chopped fresh or canned mushrooms 7about a can full71 and one glass of white wine1 and boil until reduced almost dry4 ,then add one and one-half pints of brown gravy1 and boil again for a few minutes4 ,season with salt and pepper to taste1 and sprinkle with chopped parsley4 ,this sauce is used for many entree dishes4 ,endive salad4 ,endive is a species of chicory salad1 originally imported from ,france4 ,cut in two lengthwise and lay on platter or individual plates4 ,serve with a sauce of salt1 pepper1 and one-fourth tarragon vinegar to three-fourths olive oil4 ,sprinkle with chopped chervil4 ,chicken hash1 ,victor4 ,take the white meat of a boiled chicken or soup hen and cut in half inch squares1 and half as much fresh-boiled potatoes cut the same way4 ,chop six shallots very fine and simmer in four ounces of sweet butter1 but do not let them become colored4 ,add the chicken and potatoes1 and cover with clear chicken broth4 ,season with salt1 pepper and a little chives1 and let simmer for five minutes4 ,serve in a chafing dish with a sprinkle of chopped chervil on top4 ,melba toast separate4 ,,december #d ,,breakfast ,grapefruit juice ,shredded wheat biscuit with cream ,english muffins ,coffee ,,luncheon ,casaba melon ,eggs aromatic ,english lamb chops1 ,,xx ,century ,club ,lettuce salad ,pistache eclairs ,coffee ,,dinner ,blue ,point oysters ,fillet of bass1 shrimp sauce ,braised beef1 ,cumberland style ,baked ,hubbard squash ,mashed potatoes ,endive salad ,vanilla ice cream ,assorted cakes ,coffee ,eggs aromatic4 ,fry the eggs in oil or poach4 ,place on toast1 cover with tomato sauce1 and put a few leaves of fresh mint on top before serving4 ,english lamb chops1 ,,xx ,century ,club4 ,broil the chops1 garnish with pimentos stuffed with puree of sweet potatoes4 ,serve with sauce ,madere4 ,pistache ,eclairs4 ,same as chocolate eclairs4 ,cover with pistache icing4 ,pistache icing4 ,to white icing add some pistache essence1 or orange flower extract1 and a little green coloring4 ,fillet of bass1 shrimp sauce4 ,place the fillets in a buttered pan1 season with salt1 add one-half glass of white wine1 and a little stock or water4 ,when cooked dish up on platter and cover with shrimp sauce4 ,shrimp sauce4 ,to some white wine sauce 7sauce vin blanc7 add some shrimps4 ,braised beef with calf's feet4 ,take a piece of round or rump of beef1 season with salt and pepper1 put in pot with two onions cut in four1 two carrots and a piece of butter4 ,roast until nice and brown4 ,then add one spoonful of flour and brown again4 ,add one glass of claret1 one quart of stock1 three tomatoes cut in four1 or canned tomatoes1 and a bouquet garni4 ,bring to a boil1 cover tight and put in oven till very well done4 ,this is braised beef1 plain4 ,when served ,cumberland style 7with calf's feet7 add the feet at the same time as the claret and stock1 and strain the sauce when done4 ,if the feet are not served with the beef they may be used as an entree4 ,baked ,hubbard squash4 ,cut the squash in four1 remove the seeds1 salt and pepper1 put a piece of butter on top of each piece of squash and bake in oven4 ,,december #e ,,breakfast ,sliced oranges ,boiled salt mackerel ,baked potatoes ,corn bread ,coffee ,,luncheon ,clam broth in cups ,ripe olives ,fillet of turbot1 ,pelissier ,potatoes ,parisienne ,spinach aux croutons ,omelette au rhum ,coffee ,,dinner ,lobster chowder ,celery4 ,salted ,english walnuts ,aiguillettes of sole1 ,venitienne ,planked striped bass ,cucumber salad ,brussels sprouts and chestnuts ,apple ,charlotte ,coffee ,clam broth4 ,take hard or soft clams and wash well4 ,put in vessel with just water enough to cover1 a little salt and a small piece of raw celery4 ,boil for fifteen minutes1 and strain through cheese cloth4 ,clam broth1 ,chantilly4 ,serve whipped cream separate1 or on top of each cup4 ,consomme en ,bellevue4 ,half chicken broth and half clam broth mixed4 ,serve in cups with whipped cream on top4 ,clam chowder4 ,chop two onions1 one leek1 a piece of celery and one green onion in small pieces1 also cut one-half pound of salt pork in small squares4 ,put all together in a vessel with two ounces of butter and simmer till well done4 ,then add one gallon of stock or fish broth1 four potatoes cut in half inch squares1 salt1 pepper1 a little paprika1 one teaspoonful of sugar1 one teaspoonful of chopped thyme1 a little chopped parsley1 and four peeled tomatoes cut in small dices2 or chopped canned tomatoes4 ,bring to a boil and let cook for about one hour4 ,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 minutes4 ,strain the broth and add to the chowder4 ,remove the clams from the shells1 cut in four pieces and add to the chowder with one cup of cracker meal1 and boil for four minutes4 ,serve with broken crackers4 ,lobster chowder4 ,same as clam chowder with the exception of lobster cut in small dices instead of the clams4 ,,december #f ,,breakfast ,bananas with cream ,boiled eggs ,dry toast ,chocolate ,whipped cream ,,luncheon ,fish salad1 ravigote ,broiled lamb chops ,french fried potatoes ,cauliflower ,polonaise ,german coffee cake ,lunch rolls ,tea ,,dinner ,cream of endives ,fillet of flounder1 ,chevreuse ,chicken saute1 ,ambassadrice ,carrots1 ,vichy ,fondante potatoes ,escarole salad ,peach ice cream ,assorted cakes ,coffee ,,supper ,oysters poulette ,st4 ,francis rolls ,nesselrode pudding ,lady fingers ,demi tasse ,oysters poulette4 ,open three dozen oysters1 put in vessel with their own juice and bring to a boil4 ,drain off the broth1 cover oysters with a pint of poulette sauce1 and serve in chafing dish4 ,carrots1 ,vichy4 ,slice some tender carrots very fine1 place in buttered sauce pan1 season with salt and a little pepper1 and simmer over a slow fire4 ,then add a little chicken broth or soup stock and cook until soft4 ,mix one teaspoonful of flour with three ounces of butter1 add to the carrots and simmer for five minutes4 ,serve with chopped parsley4 ,chocolate4 ,for each person take one rib or bar of chocolate4 ,cut in very small pieces1 put in pot and add one spoonful of water and let chocolate melt4 ,add one large cup of very hot milk for each person1 and bring nearly to the boiling point4 ,fish salad1 ravigote4 ,any kind of boiled fish that may be left over4 ,remove the bones and skin1 break the fish in small pieces and lay on lettuce leaves4 ,cover with ,tartar sauce1 garnish with sliced pickles1 pickled beets and hard-boiled eggs4 ,cream of endives4 ,prepare the same as cream of cauliflower1 using endives instead4 ,fillet of flounder1 ,chevreuse4 ,stuff the fillets with halibut force meat1 put in buttered pan and cook in white wine4 ,cover with ,bearnaise sauce mixed with a little puree of tomatoes4 ,chicken saute1 ,ambassadrice4 ,jointed chicken saute in butter1 sauce supreme1 garnished with truffles1 mushrooms and goose liver saute4 ,goose liver saute4 ,salt and pepper some fresh goose livers1 roll in flour1 put in pan with fresh butter and simmer until done4 ,for garnishing entree dishes the imported goose liver au natural can be obtained in cans4 ,remove the fat from the top of the can1 cut the liver out in slices1 season with salt and pepper1 put in flour1 and fry very quickly in sweet butter4 ,serve as a garnish or as an entree4 ,goose liver saute aux truffes4 ,put goose liver saute in chafing dish and cover with sauce ,perigord4 ,sauce ,perigord4 ,slice six truffles very thin1 put in vessel with a glass of dry sherry wine and reduce until it is nearly dry4 ,then add one-half pint of brown gravy1 seasoned with salt and ,cayenne pepper1 and cook for ten minutes4 ,,december #g ,,breakfast ,oatmeal with cream ,baked beans1 ,boston style ,boston brown bread ,coffee ,,luncheon ,mariniert herring ,boiled potatoes ,rolls ,coffee ,,dinner ,chicken okra soup ,salted pecans ,fillet of sole1 ,normande ,roast ribs of beef ,asparagus1 ,hollandaise ,brabant potatoes ,bijou salad ,hazelnut ice cream ,alsatian wafers ,coffee ,corn bread4 ,one-half pound of yellow corn meal1 one-half pound of flour1 one teaspoonful of baking powder1 three eggs1 one ounce of melted butter1 one teaspoonful of salt1 one pint of milk and one-half cup of boiling water4 ,pour the boiling water over the corn meal and allow it to become cold4 ,beat the yolks of the eggs and add to the corn meal1 then add the milk1 flour and the baking powder1 salt and melted butter4 ,mix and then add the whites of the eggs beaten very stiff4 ,pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes4 ,boston brown bread4 ,one pound of rye flour1 one pound of ,graham flour1 two pounds of corn meal1 one pound of wheat flour1 one quart of molasses1 one and one-half quarts of milk1 two ounces of salt and three ounces of baking powder4 ,put all the flour and the baking powder in one vessel1 then add the molasses1 milk and salt and make a soft dough4 ,fill brown bread moulds about three-fourths full1 put in steam cooker for three and one-half hours1 then remove from steam and bake in oven for twenty minutes4 ,chicken okra soup4 ,remove the breast from a raw fowl1 and with the remainder make a chicken broth4 ,cut the breast in small dices1 put in vessel with a chopped onion and a chopped green pepper and a small piece of butter1 simmer till onion is soft1 then add the chicken broth1 two peeled tomatoes cut in small dices1 or some canned tomatoes1 salt and pepper4 ,let boil slowly for one-half hour1 then add one pound of okra cut in pieces three-quarters of an inch in length1 and cook until okra is soft4 ,add one teaspoonful of ,worcestershire sauce and a cup of boiled rice and serve with chopped parsley4 ,if desired a slice of ham may be cut in small squares and added at the same time as the chicken breast4 ,,december #h ,,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 bass1 ,dieppoise ,chicken saute1 ,marengo ,potatoes a la ,reine ,dandelion salad ,apricot ice cream ,macaroons ,coffee ,scrambled eggs with asparagus tips4 ,put some asparagus tips in butter1 season with salt and pepper1 simmer till hot1 and add to the eggs4 ,eggs ,boremis4 ,put an egg in a well-buttered cocotte dish1 season with salt and pepper1 put plenty of grated cheese and a piece of butter on top of all1 and bake in oven4 ,cocoa4 ,put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute4 ,add two cups of milk1 bring to a boil1 and strain4 ,serve powdered sugar separate4 ,may also be made with water only1 omitting the milk4 ,fillet of bass1 ,dieppoise4 ,cook the fillets au vin blanc4 ,dish up on platter with lobster sauce and oysters1 mushrooms1 truffles1 shrimps and mussels cut in small squares4 ,chicken saute1 ,marengo4 ,joint of chicken1 season with salt and pepper and put in pan in very hot olive oil4 ,when nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot1 but not brown4 ,then add one-half glass of white wine and reduce4 ,add one cup of brown gravy1 one cup of chopped tomatoes and one can of ,french mushrooms4 ,cook for fifteen minutes4 ,dish up and garnish with eggs and croutons fried in oil1 chopped parsley1 and a few slices of truffle on top4 ,pie paste4 ,one and one-half pounds of flour1 one-half pound of lard1 one-half pound of butter and a pinch of salt4 ,mix all together and add enough water1 7about one cup71 to make a rather stiff dough4 ,keep in cool place or ice box4 ,apple pie4 ,for two pies line the plates with pie paste rolled very thin4 ,slice six good sized apples1 add one-quarter of a pound of sugar and a teaspoonful of powdered cinnamon1 mix and fill the plates4 ,wet the edges of the dough and cover with paste also rolled thin4 ,wash over with egg1 make a few cuts in the center so the steam may escape while baking1 and put in a moderate oven4 ,when done dust with powdered sugar1 and serve hot or cold as desired4 ,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 sugar4 ,,december #i ,,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 turbot1 ,royaldi ,chicken1 ,edward ,,vii ,potato croquettes ,chiffonnade salad ,parfait au chocolate ,assorted cakes ,coffee ,grapefruit en supreme4 ,serve in a long-stemmed double grapefruit glass1 put shaved ice in large glass around the smaller one4 ,in small glass put sliced grapefruit mixed with powdered sugar4 ,tie a ribbon1 with neat bow1 around the glass4 ,eggs ,benedict4 ,split an ,english muffin1 toast on the inside1 place on each half a small slice of broiled ham1 on the ham a poached egg1 cover with ,hollandaise sauce1 and place a piece of truffle on top4 ,layer cake4 ,eight eggs1 one-half pound of sugar1 one-half pound of flour1 one-quarter pound of melted butter1 and some flavoring extract4 ,beat the eggs with the sugar1 on slow fire until warm1 remove and continue beating until cold4 ,mix the flour in lightly and then add the melted butter1 little by little1 and the flavoring4 ,do not mix too much4 ,pour into a well-buttered mould and bake in a moderate oven for about three-quarters of an hour4 ,allow to cool1 cut in three or four slices1 and fill with cream1 or jelly1 or marmalade1 as desired4 ,glace the top with icing and decorate4 ,the ,american style layer cake is mixed in the same manner1 but baked in shallow moulds1 requiring only about ten minutes in the oven4 ,the filling is then placed between the cakes1 instead of slicing4 ,chocolate layer cake4 ,bake some layers as for moka cake1 and put three or four1 one on top of another1 with chocolate butter cream filling between4 ,the filling is made in the same manner as moka filling1 but use one ounce of melted chocolate or cocoa instead of the coffee flavor4 ,glace the top of the cake with chocolate frosting and decorate with some of the chocolate cream filling1 using pastry bag with fancy tube4 ,chicken1 ,edward ,,vii4 ,boil the chicken in stock and stuff with rice as for ,chicken ,diva4 ,add small squares of truffles and goose liver natural4 ,serve with curry sauce4 ,,december #aj ,,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 sole1 ,diplomate ,tournedos de ,goncourt ,string beans1 aux fines herbes ,julienne potatoes ,salade ,bresilienne ,floating island ,pound cake ,coffee ,eggs ,coquelicot4 ,line a timbale mould with a whole red pepper1 7canned pimento7 and break an egg into it1 season with salt and pepper1 and put timbale in a pan in boiling water1 and place in oven until egg is cooked4 ,put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap4 ,serve with cream sauce around the hash4 ,tripe and oysters in cream4 ,simmer six chopped shallots in butter1 but do not allow them to color4 ,add two pounds of tripe cut in strips1 one cup of stock1 one bouquet garni1 and boil for one hour4 ,remove the bouquet garni1 drain off the broth4 ,add two cups of cream sauce and three dozen parboiled oysters4 ,simmer for a minute1 and season with salt and a little ,cayenne pepper4 ,potage ,hollandaise4 7,soup74 ,bind a veloute of chicken with cream and yolks of eggs4 ,serve with brunoise garnishing4 ,veloute4 ,used for the foundation of many soups4 ,put in vessel five ounces of butter and four ounces of flour and simmer for a few minutes4 ,add two quarts of chicken broth1 stock or bouillon1 cook for half an hour and bind with one cup of cream and the yolks of two eggs4 ,consomme brunoise4 ,cut in very small dice1 7nearly fine chopped71 one carrot1 one turnip1 one leek1 a stalk of celery and a little white cabbage1 and parboil in salt water4 ,then drain off the water1 put in well-buttered casserole1 add a pinch of sugar1 cover with buttered manilla paper and with the casserole cover on top of that1 and put in the oven to braise4 ,if too dry a half cup of stock may be added4 ,cook until vegetables are soft4 ,use for potage garnishing1 ,consomme brunoise1 and other dishes4 ,for soups use one heaping spoonful of brunoise to each plate4 ,fillet of sole1 ,diplomate4 ,slice fine six fresh mushrooms1 season with salt and pepper1 and simmer in butter4 ,when done add one spoonful of meat extract4 ,split four fillets of sole and fill with the above dressing and cook au vin blanc4 ,then place on a platter1 cover with cream sauce well seasoned1 put grated cheese on top and bake in oven4 ,tournedos de ,goncourt4 ,broiled fillet of beef served with ,bearnaise sauce mixed with a little puree of tomatoes1 and garnished with tomatoes glacees4 ,tomatoes glacees4 ,put six whole peeled tomatoes on a buttered pan1 season with salt and pepper1 put a small piece of butter on top of each1 and bake in moderate oven for ten minutes4 ,,december #aa ,,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 salmon1 ,parisienne ,boiled leg of mutton1 caper sauce ,mashed turnips ,roast chicken ,hearts of lettuce salad ,biscuit glace ,assorted cakes ,coffee ,omelet with ham4 ,cut a slice of cooked ham in small squares1 put in omelet pan with a small piece of butter4 ,when hot add three beaten eggs and follow directions for plain omelet1 but use a little less salt4 ,canape ,martha4 ,cut a round piece of toast and put some lobster croquette farce on top in the shape of a pyramid4 ,put a thin slice of ,swiss cheese on top and bake in oven4 ,garnish with lemon and parsley4 ,cherry tartelette4 ,line tartelette moulds and follow directions as for pear tartelettes1 but fill with canned cherries4 ,braised salmon1 ,parisienne4 ,put a slice of salmon in buttered pan1 season with salt and pepper1 sprinkle with chopped shallots and parsley1 add one one-half glass of white wine1 cover and simmer until cooked4 ,remove fish to platter1 and in the pan pour some white wine sauce1 7sauce au vin blanc74 ,let boil for five minutes and pour over fish4 ,don't strain4 ,boiled leg of mutton1 caper sauce4 ,put the leg of mutton in pot and cover with boiling water4 ,add one carrot1 a leek1 onion1 a little celery and a bouquet garni4 ,season with salt1 and boil for about forty-five minutes4 ,caper sauce4 ,melt three ounces of butter in sauce pan1 add three ounces of flour and allow to become hot4 ,add three pints of stock1 bouillon1 or the stock from the leg of mutton4 ,boil for ten minutes1 season to taste1 bind with the yolk of one egg and a piece of butter1 strain1 and add one-half cup of capers4 ,mashed turnips4 ,boil or steam a half dozen white or ,russian 7yellow7 turnips4 ,strain through a fine sieve or colander1 add salt and pepper and three ounces of butter4 ,a potato boiled with the turnips will reduce the strong turnip odor4 ,,december #ab ,,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 bass1 meuniere ,potatoes nature ,combination salad ,fancy ice cream ,alsatian wafers ,coffee ,codfish balls4 ,soak one pound of salt codfish in cold water over night4 ,then boil in fresh water for ten minutes4 ,boil two potatoes in salt water and strain through colander or sieve4 ,shred the codfish very fine and mix with the potato and the yolks of three eggs working well together4 ,allow to become cool1 form into balls1 roll in flour and fry in melted butter until nice and golden yellow4 ,serve on napkins with quartered lemons and parsley in branches4 ,bouillabaisse ,marseillaise4 7,fish stew74 ,simmer in shallow saute pan six chopped shallots1 one-half onion sliced very fine and one stalk of white leek also finely sliced1 in two spoonsful of olive oil1 for about one minute4 ,then add a clove of chopped garlic1 one glass of white wine1 one pint of fish stock or hot water1 salt1 pepper1 a little ,cayenne1 a bouquet garni and the tail of a live lobster cut in six slices1 and one dozen of well washed ,little ,neck clams shell and all1 boil for ten minutes4 ,add some solid meat of white fish such as rock cod1 bass1 tomcods1 etc41 and a pinch of whole saffron tied in a cloth4 ,boil again for twenty-five minutes4 ,do not skim4 ,remove the saffron and serve in deep dish with the broth4 ,sprinkle some chopped parsley over the top4 ,serve separate1 slices of bread fried in oil and then rubbed with garlic4 ,omelette au confiture4 7,jelly omelet74 ,same as strawberry omelet4 ,put currant jelly or any kind of marmalade in center of omelet before turning over on platter4 ,oysters a la ,hyde4 ,parboil one-half cup of white celery chopped fine1 for ten minutes1 and allow to cool4 ,put in sauce pan two dozen large raw oysters with their own juice1 add two tablespoonsful of cracker meal1 two ounces of butter1 one cup of cream and the parboiled celery4 ,season with salt1 pepper1 a little ,cayenne1 and boil for two minutes4 ,if the sauce is not sufficiently thick add a little more cracker meal4 ,serve in chafing dish4 ,,december #ac ,,breakfast ,griddle cakes ,honey ,breakfast sausage ,rolls ,coffee ,,luncheon ,casaba melon ,consomme ,ditalini ,eggs ,creole ,stuffed lamb chops1 ,soubise ,champs ,elysees potatoes ,romaine salad ,napoleon cake ,coffee ,,dinner ,little ,neck clams ,potage ,mongol ,fillet of sole1 ,joinville ,chicken saute1 ,bordelaise ,artichokes ,hollandaise ,potatoes ,laurette ,biscuit ,tortoni ,macaroons ,coffee ,,supper ,oysters mignonette ,salted almonds ,sweetbreads a la ,king ,parfait ,napolitain ,cakes ,demi tasse ,breakfast sausages4 ,small pork sausages fried in pan with a small piece of butter4 ,serve on platter with their own fat4 ,consomme ,ditalini4 ,boil some ,ditalini 7a species of ,italian paste71 in salt water1 drain off and serve in consomme4 ,grated cheese separate4 ,eggs ,creole4 ,put in buttered shirred egg dish one spoonful of ,creole sauce1 break two eggs in center1 and bake in oven4 ,creole sauce4 ,put in sauce pan three ounces of butter1 one sliced onion1 and three sliced green peppers4 ,simmer for ten minutes1 or until soft1 then add one quart of canned tomatoes with their juice1 one can of sliced ,french mushrooms1 one-half can of sliced pimentos1 a very little finely chopped garlic1 and salt and pepper4 ,cook slowly for one hour4 ,fresh tomatoes may be substituted for canned1 if desired2 and if the sauce is too thick some brown gravy or bouillon may be added4 ,fillet of sole1 ,joinville4 ,cook the fillets au vin blanc4 ,serve crayfish sauce or ecrevisse1 or shrimp sauce with sliced ,french mushrooms1 truffles and lobster4 ,potage ,mongol4 ,one-third puree of peas1 one-third consomme ,julienne1 one-third puree of tomatoes4 ,well mixed4 ,chicken saute1 ,bordelaise4 ,jointed chicken saute in butter with a shallot4 ,serve brown gravy with mushrooms and cepes saute1 and garnish with fried onions4 ,cepes saute4 ,cepes are a species of mushrooms and may be obtained in cans4 ,slice and fry in butter and olive oil in equal parts1 season with salt and pepper1 and when nearly golden yellow add a very finely chopped shallot and some chopped parsley1 and simmer for a minute longer4 ,often used for garnishing entrees1 etc4 ,fried onions4 ,cut large onions in thin slices and separate into rings4 ,put in milk1 then in flour1 and fry in hot swimming lard4 ,when brown remove1 salt1 and serve on napkin1 or use for garnishing4 ,,december #ad ,,breakfast ,preserved figs ,oatmeal with cream ,chickens' livers saute1 au ,madere ,rolls ,coffee ,,luncheon ,cold assorted meats ,alligator pear1 ,french dressing ,roquefort cheese ,crackers ,coffee ,,dinner ,lynnhaven oysters ,puree of ,lima beans1 aux croutons ,ripe olives ,sand dabs1 meuniere ,louisiana gumbo file ,boiled rice ,russian salad ,peach ,melba ,assorted cakes ,coffee ,chickens' livers saute1 au ,madere4 ,cut the livers in three1 salt and pepper and fry in saute pan in butter4 ,drain off and add a cup of sauce ,madere4 ,do not let them boil in the sauce4 ,puree of ,lima beans4 ,take a can of ,lima beans1 or a quart of fresh beans1 put in vessel1 cover with chicken broth or bouillon and boil till done4 ,then strain through fine sieve1 put back in vessel1 add two ounces of sweet butter1 and season to taste4 ,serve with small squares of bread fried in butter4 ,louisiana gumbo file4 ,two chickens1 one quart of large oysters1 one quart of cooked shrimps1 six bell peppers1 four large onions1 one quart of tomatoes1 one-half pound of butter1 two bunches of celery1 one small bunch of parsley1 one-quarter teaspoonful of tobasco sauce1 and black pepper and salt to suit4 ,first4--,cut the chicken the same way as for fricassee1 and wipe dry4 ,second4--,cut onions and brown in butter1 and strain4 ,third4--,fry chicken brown in strained butter1 then set to one side4 ,fourth4--,add two tablespoonsful of flour to strained butter and brown gradually4 ,when a rich brown add two quarts of boiling water1 then add the tomatoes4 ,now bring to boiling point and strain through a fine strainer4 ,fifth4--,place strained liquor in a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper1 then add the chicken4 ,should the liquor not sufficiently cover the chicken add more hot water to about two inches above4 ,then add the bell peppers and celery without cutting up4 ,boil over slow fire until chicken can be picked off the bones with fork4 ,then remove chicken and strip meat from bones and cut in small pieces1 remove the celery and bell peppers1 and replace chicken4 ,add the shrimps1 oysters and tobasco sauce4 ,boil for ten minutes4 ,then gradually add sufficient file powder to bring to a rich creamy consistency4 ,add to each plate two large tablespoonsful of boiled rice4 ,serve immediately4 ,boiled rice4 ,wash one-half pound of rice and soak in cold water for an hour4 ,cook over hot fire in four quarts of boiling water for fifteen minutes1 or until the grains can be mashed between the fingers4 ,strain through a colander4 ,,december #ae ,,breakfast ,hothouse raspberries with cream ,boiled eggs ,dry toast ,coffee ,,luncheon ,livermore salad ,fillet of halibut1 ,mornay ,french pastry ,rolls ,tea ,,dinner ,potato and leek soup ,queen olives ,black bass1 ,cambaceres ,vol au vent ,toulouse ,roast lamb1 mint sauce ,rissolees potatoes ,field salad ,vanilla ice cream ,lady fingers ,coffee ,livermore salad4 ,broil three country sausages1 allow to cool and slice thin4 ,mix with one peeled tomato cut in small squares1 one-half cup of string beans1 chives1 chervil1 salt and pepper1 and one-third of white wine vinegar to two-thirds of olive oil4 ,fillet of halibut1 ,mornay4 ,place the halibut fillets in buttered pan1 season with salt and pepper1 cover with fish stock or water1 and boil4 ,when nearly done remove from pan and put on buttered platter1 cover with ,mornay sauce1 sprinkle with grated cheese and place small pieces of butter on top4 ,bake in oven till nice and brown4 ,see sauce below4 ,sauce ,mornay4 ,for four persons use one pint of thick cream1 season with salt and ,cayenne pepper1 bind with the yolks of two eggs and one tablespoonful of grated cheese4 ,mint sauce4 ,use one-quarter pound of brown sugar to one quart of vinegar4 ,bring to the boiling point1 cool off and add some fresh mint leaves chopped fine4 ,rissolees potatoes4 ,cut potatoes in the form of a small egg or a ball4 ,boil for seven minutes1 then put in pan with butter and brown4 ,sprinkle with salt4 ,vol au vent1 ,toulouse4 ,boiled breast of chicken cut in small squares2 chicken dumplings1 dessertspoon size2 one can of ,french mushrooms1 whole2 one sliced truffle1 and two sweetbreads sliced and boiled in chicken broth4 ,put all in casserole1 add one-half wine glass of dry sherry wine1 allow to become hot1 and add sauce ,allemande to cover4 ,it will now be like a stew4 ,season to taste and fill the heated vol au vents1 or patties4 ,black bass1 ,cambaceres4 ,simmer six finely chopped shallots in butter4 ,while hot add three sliced fresh mushrooms1 one peeled tomato cut in squares1 and one-half glass of white wine4 ,reduce almost dry4 ,then add one pint of white wine sauce4 ,cook the fish au vin blanc style and pour the sauce over same4 ,,december #af ,,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 codfish1 sauce ,horose ,potatoes nature ,tenderloin of beef1 ,bristol ,lettuce salad ,ice cream ,assorted cakes ,demi tasse ,omelette ,lorraine4 ,serve the omelette with small sausages1 broiled bacon and ,madeira sauce4 ,salade ,americaine4 ,parboil one-half cup of okra cut in pieces one inch long4 ,peel a tomato and a boiled potato and cut in strips4 ,put in bowl with the okra1 which has been allowed to cool1 and garnish the top with very finely chopped ,virginia ham over one half1 and with chopped green peppers over the other half4 ,serve with ,french dressing4 ,pancakes4 ,for two persons take three-fourths of a cup of flour1 the same of milk1 one egg and a pinch of salt4 ,mix together into a thin batter4 ,bake on a pancake pan1 well buttered4 ,english pancakes4 ,mix and cook the cakes as above4 ,stack one on another in a chafing dish1 sprinkling each with a little lime juice and powdered sugar4 ,pancakes ,lieb4 ,same as above1 but instead of the lime juice1 spread each cake with sweet butter and powdered sugar4 ,keep hot with chafing dish4 ,french pancakes4 ,same ingredients as above1 but cover each cake with currant jelly and roll into a roll4 ,sprinkle with powdered sugar and burn with a redhot iron in stripes4 ,potage ,flamande4 ,potato soup garnished with brunoise4 ,boiled codfish1 sauce ,horose4 ,boil the codfish1 place on napkin1 garnish with small boiled potatoes1 quartered lemons and parsley4 ,see sauce below4 ,sauce ,horose4 ,two-thirds ,hollandaise sauce and one-third tomato sauce mixed4 ,tenderloin of beef1 ,bristol4 ,roast tenderloin of beef1 sauce ,madere1 garnished with rice croquettes in pear form1 puree of green peas and ,laurette potatoes4 ,rice croquettes4 ,put two ounces of butter and a finely chopped onion in vessel and simmer until yellow4 ,then add one cup of washed rice1 one-half cup of bouillon and a pinch of salt1 and cook in oven for ten minutes4 ,then add one cup of sauce ,allemande and again put in oven for twenty minutes4 ,when rice is well done bind with the yolks of two eggs and one spoonful of grated ,parmesan cheese4 ,allow to cool and roll in the shape of a pear or ball or other desired shape4 ,bread and fry in swimming lard4 ,,december #ag ,,breakfast ,sliced oranges ,boiled eggs ,corn muffins ,english breakfast tea ,,luncheon ,consomme ,rivoli ,olives ,kingfish1 meuniere ,loin of mutton1 charcutiere ,corn fritters ,mashed potatoes ,coffee eclairs ,demi tasse ,,dinner ,cream of chicken1 a la ,reine ,celery4 ,salted pecans ,fillet of sole1 ,maximilian ,roast chicken1 ,rosabelle ,escarole salad ,frozen raisin punch ,lady fingers ,coffee ,consomme ,rivoli4 ,consomme garnished with carrots cut in half moon shape and boiled in consomme1 small chicken dumplings and royal custard also cut in half moon shape4 ,kingfish1 meuniere4 ,wash and dry the fish and season with salt and pepper4 ,roll in flour and saute in pan with butter4 ,when done put on platter and cover with sauce meuniere4 ,garnish with quartered lemons and parsley4 ,see sauce below4 ,sauce meuniere4 ,this is a butter sauce and is principally used for fish4 ,place the fish or meat on a platter and sprinkle with a little salt and pepper1 chopped parsley and the juice of a lemon4 ,heat in frying pan four ounces of butter to a hazelnut color and pour over the dish4 ,loin of mutton1 charcutiere4 ,salt and pepper the loin well on the inside1 and roll up4 ,put in roasting pan and roast in the usual manner4 ,to make charcutiere use the mutton pan gravy1 or take ,madeira sauce1 and add two sliced pickles and one dozen sliced green olives4 ,corn fritters4 ,one-half cup of flour1 one egg1 one-half cup of milk1 one teaspoonful of baking powder and salt and pepper4 ,mix well and then add one and one-half cups of grated fresh corn1 or a can of drained corn4 ,fry in pan with hot butter4 ,serve on napkin4 ,cream of chicken1 a la ,reine4 ,cream of chicken served with small chicken dumplings4 ,fillet of sole1 ,maximilian4 ,cook fish as for au vin blanc4 ,cover with ,hollandaise sauce mixed with one tablespoonful of hot meat extract4 ,roast chicken1 ,rosabelle4 ,garnish the chicken with hearts of artichokes and whole tomatoes1 ,macedoine4 ,sauce ,madere4 ,this garnish is fine with most any kind of meat4 ,frozen raisin punch4 ,strain the juice of three lemons1 add one pint of water1 one-half pound of granulated sugar and freeze in the usual manner4 ,have ready one-half pound of boiled in sugar1 and chopped1 seeded or seedless raisins4 ,let the raisins cool1 and add with the whites of two eggs1 well beaten1 to the contents of the freezer1 and finish4 ,serve in glasses with kirschwasser or maraschino poured over the top4 ,,december #ah ,,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 bass1 ,portugaise ,braised beef ,macaroni in cream ,chiffonnade salad ,oriental cup ,cakes ,coffee ,omelette du ,czar4 ,grate a horseradish root and place in pan with piece of butter4 ,when hot add one-half cup of cream sauce and mix well4 ,make the omelet1 and before turning on the platter put the horseradish in the center4 ,serve with cream sauce around the edge4 ,pickled ham4 ,take a fresh leg of pork1 rub with salt and pepper and put in earthern jar4 ,cover with red or white wine1 or water mixed with wine1 as you prefer2 one onion1 one carrot1 a piece of celery1 parsley in branches1 a few pepper berries and a bouquet garni4 ,after two or three days take out the leg of pork and roast in the ordinary manner4 ,half of the pork pickle may be used to make a flour gravy if desired4 ,red cabbage4 ,slice a head of red cabbage very fine4 ,put in vessel with salt1 pepper1 one glassful of red wine and two cups of fat bouillon4 ,cover and cook in oven for two hours4 ,red cabbage1 ,german style4 ,one sliced red cabbage1 one-half glass of vinegar1 three sliced apples1 two cups of bouillon1 and a small piece of salt pork or bacon4 ,put in oven and cook as above4 ,puree of white beans4 ,soak two pounds of white beans over night4 ,put in pot and cover with stock or bouillon4 ,cook until soft1 strain through fine sieve1 put back in pot and add enough bouillon to make a soup4 ,season to taste1 add two ounces of sweet butter1 and serve with small squares of bread fried in butter1 separate4 ,striped bass1 ,portugaise4 ,take a whole bass and cut in slices two inches thick4 ,put in a buttered pan one-half of an onion chopped1 three chopped shallots1 a little chopped garlic and parsley1 two tomatoes cut in small squares and a bouquet garni4 ,place the fish on top1 season with salt and pepper1 add one glass of white wine1 one cup of stock or fish broth1 cover and cook slowly4 ,when done remove the bouquet1 place the fish on platter and reduce the broth one-half4 ,add four ounces of butter1 mix well and pour over the fish4 ,sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic4 ,macaroni in cream4 ,boil the macaroni in salt water4 ,when done drain1 add cream sauce1 a little sweet butter1 salt and ,cayenne pepper4 ,serve grated cheese separate4 ,,december #ai ,,breakfast ,picked-up codfish in cream ,rolls ,coffee ,,luncheon ,grapefruit with maraschino ,poached eggs1 a l',indienne ,nivernaise salad ,german huckleberry pie ,coffee ,,dinner ,oysters on half shell ,clam broth in cups ,salted almonds ,boiled whitefish1 ,golfin ,hollandaise potatoes ,salade ,rejane ,pistache ice cream ,assorted cakes ,coffee ,picked-up codfish in cream4 ,soak one pound of codfish in cold water over night4 ,cut two fresh-boiled potatoes in small squares4 ,put the codfish in cold water and boil for ten minutes1 drain1 and shred the fish in small pieces4 ,put in pot with the potatoes1 add two cups of cream sauce1 salt and a little ,cayenne pepper1 and simmer for ten minutes4 ,poached eggs1 a l',indienne4 ,lay hot poached eggs on plain boiled rice and cover with curry sauce4 ,curry sauce4 ,simmer one onion1 one leek1 a small piece of celery1 one bay leaf1 a branch of thyme and a little garlic in three ounces of butter4 ,then add two spoonsful of curry powder and two of flour4 ,when hot add one quart of stock1 one sliced apple1 one sliced banana saute in butter1 and one-half cup of ,indian chutney4 ,boil for twenty minutes1 strain through a fine sieve and salt to taste4 ,this sauce is used for chicken1 fish1 oysters1 lamb1 veal1 etc41 and should be made respectively with chicken broth1 fish broth1 juice of oysters1 and so forth4 ,salade ,nivernaise4 ,cut in dices cooked carrots1 beets and turnips4 ,place in salad bowl in separate piles with a bouquet of watercress in center4 ,season with ,french dressing4 ,boiled whitefish1 ,golfin4 ,boil in the same manner as codfish4 ,serve on napkin1 garnished with parsley1 lemon and small boiled potatoes4 ,serve sauce separate4 ,see below4 ,sauce ,golfin4 ,white wine sauce mixed with small strips of boiled smoked tongue and gherkins4 ,salade ,rejane4 ,boiled celery root and artichoke buttons1 and two tomatoes cut in squares4 ,place in salad bowl in separate piles4 ,slice two pimentos and place in center4 ,season with ,french dressing4 ,pistache ice cream4 ,prepare a vanilla ice cream mixture4 ,crush one-quarter pound of pistachio nuts to a very fine paste1 mix with a little orange flower water and two ounces of sugar4 ,infuse in the vanilla ice cream mixture1 and strain when hot4 ,allow to become cold1 color a very light green1 and freeze4 ,,december #bj ,,breakfast ,sliced bananas ,shredded wheat biscuit with cream ,dry toast ,tea ,,luncheon ,consomme ,orleans ,poached eggs1 ,diane ,tripe a la ,creole ,boiled rice ,demi tasse ,coffee eclairs ,,dinner ,potage ,alexandra ,fish patties1 ,bagration ,veal kidney roast ,turnips glaces ,gendarmes potatoes ,celery root1 field and beet salad ,bavarois au chocolat ,macaroons ,coffee ,consomme ,orleans4 ,boiled barley well-washed so it will not discolor the soup1 small chicken dumplings1 peas1 one peeled tomato cut in very small squares1 and some chopped chervil4 ,put in consomme just before dishing up4 ,poached eggs1 ,diane4 ,line a tartelette mould with paste and fill with raw white beans to support the walls1 and bake in oven4 ,then throw out the beans and fill with tomatoes saute in butter1 place a poached egg on top1 cover with ,hollandaise sauce1 and put in hot oven for a second4 ,tripe a la ,creole4 ,cut two pounds of boiled tripe in strips1 put in casserole one pint of ,creole sauce and boil for thirty minutes4 ,serve with boiled rice4 ,potage ,alexandra4 ,half veloute of chicken and half cream of potatoes4 ,veal kidney roast4 ,secure a loin of veal with the kidneys left in1 roll1 season well and roast in the same manner as shoulder of veal4 ,fish patties1 ,bagration4 ,small pieces of sole1 twelve oysters1 and twelve ,little ,neck clams boiled in white wine4 ,drain and add six heads of ,french mushrooms sliced1 one sliced truffle1 and enough white wine sauce to make the consistency of a stew4 ,have the patty shells very hot1 and fill4 ,turnips glaces4 ,cut the turnips in pieces four times the size of an almond1 and put to boil in salt water4 ,when nearly done drain1 add a small piece of butter and put in oven until yellow4 ,then add one spoonful of meat extract and glace them4 ,gendarme potatoes4 ,cut the potatoes in the same shape as for ,french fried4 ,put in pan with piece of butter and roast in oven4 ,when half done add one sliced onion and finish roasting4 ,sprinkle with salt and chopped parsley before serving4 ,celery root1 field and beet salad4 ,boil two peeled celery roots4 ,when cold slice and put in salad bowl with field salad on top1 and decorate with sliced boiled beets4 ,season with ,french dressing4 ,,december #ba ,,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 salmon1 sauce ,riche ,olivette potatoes ,breast of chicken1 ,alexandra ,hearts of lettuce ,philadelphia ice cream ,assorted cakes ,coffee ,sweet-and-sour bananas4 ,put six ounces of brown sugar and some pepper berries tied in cheese cloth1 in one quart of vinegar and bring to the boiling point4 ,then add three sliced green peppers and boil for two minutes1 add six sliced pimentos and remove the pepper berries4 ,peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them4 ,let stand for twelve hours and serve cold4 ,consomme ,massenet4 ,garnish the consomme with boiled carrots cut in half-moon shape1 and boiled macaroni cut in pieces one-half inch long4 ,sprinkle with chopped chervil4 ,blood pudding4 ,made of pork blood1 etc41 and may be obtained from your butcher4 ,broil or fry in butter4 ,potage ,reine ,margot4 ,to cream of chicken add some almonds mashed fine1 mixed with a little cream1 and strained4 ,this is called almond milk4 ,sauce ,riche4 ,mix a tablespoonful of anchovy paste with a pint of ,hollandaise sauce1 add one truffle1 three heads of ,french mushrooms1 and one dozen shrimps cut in small squares4 ,breast of chicken1 ,alexandra4 ,take the breasts of a raw roasting chicken1 season with salt and pepper1 put in saute pan with butter4 ,cook until nice and yellow1 add one-half cup of cream and finish cooking4 ,place the breasts on two oval croustades filled with string beans saute4 ,add the cream gravy to a cup of ,mornay sauce1 with a little paprika1 cover the breasts with this sauce and bake in oven till golden yellow4 ,serve on napkin with parsley in branches4 ,vanilla ,bavarois4 ,boil one quart of milk with one-half of a split vanilla bean4 ,stir in gradually1 until it gets creamy1 six ounces of sugar mixed with the yolks of four eggs4 ,add five leaves of gelatine that have been washed in cold water1 stirring until melted4 ,strain1 when cold add one pint of rich1 very stiff1 whipped cream4 ,pour into moulds of fancy shape and place in ice box for about two hours4 ,serve with vanilla sauce or sweetened whipped cream flavored with vanilla4 ,,december #bb ,,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 sole1 ,st4 ,victor ,roast squab ,asparagus ,hollandaise ,duchesse potatoes ,romaine salad ,pineapple water ice ,assorted cakes ,coffee ,scrambled eggs with fine herbs4 ,add to the eggs some fine cut chives1 parsley and chervil4 ,croustade ,cancalaise4 ,drain off the juice from pickled oysters and fill the croustades with them4 ,cover with sauce ,tyrolienne and garnish with chopped hard-boiled eggs4 ,consomme ,fleury4 ,sliced sorrel boiled in water for a second1 boiled rice1 small asparagus tips and peas1 in equal parts4 ,serve in consomme4 ,ragout a la ,deutsch4 ,one-half pound of sliced raw tenderloin of beef1 and three lamb kidneys1 season with salt and pepper and fry in frying pan with very hot butter4 ,when done remove the meat and place in a deep dish4 ,put three chopped shallots and a green pepper cut in small dices1 in the butter in frying pan and simmer for a minute4 ,drain1 add two cups of brown gravy and one cup of saute potatoes4 ,mix with the meat1 but do not allow to boil4 ,serve from the deep dish or casserole4 ,potage ,faubonne4 ,make a puree of white beans and bind with the yolk of one egg mixed with a little cream4 ,serve small squares of bread fried in butter1 separate4 ,medaillon of sole1 ,st4 ,victor4 ,cook the fish in white wine and allow to become cold4 ,mix the stock with white wine sauce1 bring to a boil and reduce until it becomes very thick4 ,strain and mix with equal parts of mayonnaise1 whipping well so it will not turn4 ,let the sauce become cold and pour over the fish1 and place in the ice box4 ,boil three eggs for seven minutes1 cool1 split in two crosswise1 remove the yolk and fill with fresh caviar4 ,turn the eggs upside down and cover with some of the fish sauce1 colored a delicate rose4 ,cut some peeled tomatoes in the form of strawberries1 and make a vegetable salad mixed with a little thick mayonnaise4 ,make a pyramid of the salad in the middle of the dish1 place the fillet of sole around it1 and garnish with the eggs and tomatoes4 ,sprinkle with chopped parsley4 ,,december #bc ,,breakfast ,honey in comb ,waffles ,yarmouth bloater ,rolls ,coffee ,,luncheon ,german pancakes ,chocolate ,whipped cream ,,dinner ,potage ,mathilda ,lobster croquettes1 cream sauce ,plain potted squab chicken ,stewed tomatoes ,lettuce braise ,chateau potatoes ,cold artichokes1 mustard sauce ,charlotte aux pommes ,coffee ,german pancakes4 ,two eggs1 one-half cup of milk1 one-half cup of flour1 a pinch of salt1 a little nutmeg and one teaspoonful of sugar4 ,mix well4 ,have a large frying pan ready with hot butter4 ,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 rises4 ,pour in the batter and place in oven4 ,when nearly done1 powder with sugar and put back in oven to brown4 ,serve with lemon and powdered sugar4 ,potage ,mathilda4 ,cream of cucumbers with small squares of bread fried in butter4 ,rice ,creole4 ,put in sauce pan three ounces of butter1 one chopped onion1 a slice of raw ham cut in small squares1 and one green pepper cut in small dices4 ,simmer until the onions are soft1 then add one cup of washed rice1 one peeled and chopped tomato1 two red peppers 7pimentos71 cut in small dices1 two cups of stock or bouillon1 and a little salt4 ,cover and put in oven until the rice is soft4 ,before serving add two spoonsful of grated ,parmesan or ,swiss cheese4 ,this rice may be used for stuffing green peppers1 tomatoes1 onions1 etc4 ,chicken croquettes4 ,three cups of chicken hash made from white and dark meat1 one cup of chopped fresh or canned mushrooms1 and one-half onion chopped very fine4 ,simmer in butter4 ,then add two cups of ,allemande or cream sauce1 season with salt and ,cayenne pepper4 ,put on fire and reduce until thick4 ,bind with the yolks of two eggs4 ,allow to become cold1 and form in pyramid shape or in the shape of a large cork1 bread1 and fry in swimming fat until well colored4 ,serve on napkin with sauce separate1 or around the croquettes4 ,a chopped truffle may be added before simmering1 if desired4 ,sweetbread croquettes4 ,three cups of sweetbreads parboiled and cut in small dices1 and if desired1 one chopped truffle4 ,simmer with chopped onions1 and then follow recipe for chicken croquettes4 ,lobster croquettes4 ,three cups of lobster cut in small dices1 one cup of canned or fresh mushrooms1 and one truffle chopped fine4 ,simmer all in butter1 then add one-half glass of sherry wine and cook for two minutes1 then add two cups of cream sauce and reduce4 ,bind with the yolks of three eggs4 ,follow directions for chicken croquettes for cooking and serving4 ,,december #bd ,,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 sole1 ,marguery ,roast lamb1 mint sauce ,succotash ,broiled fresh mushrooms on toast ,alligator pear salad ,peach ,tetrazzini ,assorted cakes ,coffee ,petite marmite4 ,put in a vessel with cold water to cover1 five pounds of short ribs of beef and a soup hen4 ,season with a spoonful of salt1 and bring to a boil1 and skim carefully so the broth will be clear4 ,then add two large carrots1 three turnips1 a piece of cabbage1 one stalk of celery and four leeks1 all tied in a cheese cloth2 one bouquet garni1 and a large marrow bone4 ,when beef and fowl are well done remove1 take off the skin and fat and cut the meat in pieces one inch square4 ,remove the bouquet garni1 and cut the cabbage1 carrots1 turnips1 celery and leeks in round pieces one-half inch in diameter4 ,put the beef1 chicken and vegetables in another pot and strain the broth over them4 ,boil slowly for five minutes4 ,have your butcher saw some raw marrow bones in wafers as thin as paper1 and add them to the soup at the last moment4 ,serve very hot in soup tureen1 with a sprinkle of chopped chervil4 ,cut some crust of bread or rolls in diamond shape1 bake in oven till brown1 and serve separate4 ,special earthern petite marmite pots are carried at the large stores1 and are preferable to tureens for serving4 ,broiled lobster4 ,cut a live lobster in two lengthwise1 season with salt and pepper1 sprinkle with olive oil1 and broil on hot iron4 ,serve with maitre d'hotel sauce1 garnished with lemons and parsley4 ,cleo potatoes4 ,cut raw potatoes in pear shapes the size of an egg1 parboil in salt water1 then put in a well-buttered pan pointed end up1 sprinkle with melted butter and roast in oven1 basting all the time till brown4 ,when done1 salt and serve on napkin1 garnished with parsley4 ,string bean salad4 ,put in salad bowl some cold boiled string beans1 sprinkle with very finely-sliced chives1 chopped parsley1 salt and fresh-ground black pepper1 and one-third vinegar and two-thirds olive oil4 ,potage ,duchesse4 ,cream of rice with royal in strips4 ,fillet of sole1 ,marguery4 ,prepare the sole as for au vin blanc4 ,place on top of each fillet two parboiled mussels1 and two heads of ,french mushrooms1 cover with sauce au vin blanc1 sprinkle with bread crumbs made from stale rolls1 and a little butter1 and bake in hot oven until a light yellow color4 ,,december #be ,,breakfast ,hothouse raspberries with cream ,oatmeal ,rolls ,coffee ,,luncheon ,eggs ministerielle ,cold assorted meats ,chiffonnade salad ,pont ,neuf cake ,demi tasse ,,dinner ,blue ,points1 mignonette ,bisque d'ecrevisses ,salted almonds4 ,celery ,ripe ,california olives ,fillet of trout1 ,cafe de ,paris ,sweetbreads braise1 au jus ,puree de marrons ,roast goose1 apple sauce ,sweet potatoes1 ,southern style ,pate de foie gras de ,strasbourg ,lettuce salad1 aux fines herbes ,frozen diplomate pudding ,assorted cakes ,pont l'eveque cheese ,crackers ,nuts and raisins ,coffee ,eggs ministerielle4 ,cut sandwich bread in slices about two inches thick4 ,with a round cutter about three inches in diameter cut out the white of the bread4 ,with another cutter about an inch and a half in diameter cut out the center of the round slices1 leaving a ring of bread4 ,soak these rings in thick cream for a second1 put on buttered dish1 break an egg in the center of each1 salt and pepper1 cover with a light cream sauce1 sprinkle with grated cheese1 and bake in oven for about eight minutes4 ,pont ,neuf potatoes4 ,three times the size of regular ,french fried potatoes4 ,sweetbreads braise au jus4 7,glace74 ,place in buttered saute pan one sliced onion1 one carrot1 a little parsley1 a bay leaf and a clove1 and a few pepper berries4 ,put three parboiled sweetbreads1 which may be larded with fresh or salted pork if desired1 on top1 add one-half cup of bouillon1 salt1 and put over fire to boil4 ,when reduced place in oven1 add a small quantity of meat extract1 and glace by basting continually with its own broth1 until well browned4 ,when done lay on platter and strain the broth over them4 ,bisque d'ecrevisses4 ,remove the tails of three dozen ecrevisses4 ,use two-thirds of the shells1 broken up1 to make the soup1 and one-third for ecrevisse butter4 ,simmer in butter one onion1 one carrot1 a leek and a little celery1 all cut up2 with one bay leaf1 some thyme and one spoonful of black pepper berries4 ,then add the broken shells1 two spoonsful of flour1 one glass of white wine1 one-half glass of brandy1 one gallon of bouillon and one cup of raw rice4 ,season with salt and ,cayenne pepper1 cook till rice is very soft1 and strain through fine sieve4 ,bisque should be a little thicker than other cream soups4 ,before serving add two spoonsful of ecrevisse butter and stir well1 then add the ecrevisse tails and one-half glass of ,cognac4 ,ecrevisse butter4 ,break fine in mortar some ecrevisse 7crayfish7 shells4 ,put in sauce pan with one-half pound of butter1 one-half onion1 one-half carrot1 a small piece of celery1 one-half of a leek stalk1 a little thyme1 one bay leaf and a few pepper berries1 and simmer in oven till butter is clarified1 or clear1 and all the other liquids evaporated4 ,squeeze through cheese cloth into a bowl standing in ice4 ,the butter will rise to the top1 and may be easily removed when cold4 ,this butter is used with many sauces1 soups1 etc4 ,lobster butter4 ,use lobster shells and prepare in the same manner as ecrevisse butter4 ,this butter is used for lobster sauce1 ,newburg dishes1 soups1 etc4 ,,december #bf ,,breakfast ,stewed prunes ,boiled eggs ,toast ,tea ,,luncheon ,grapefruit en supreme ,cold goose and ham1 apple sauce ,romaine salad ,brie cheese ,crackers ,coffee ,,dinner ,potage bonne femme ,roast ruddy duck ,fried hominy and currant jelly ,cold asparagus1 mustard sauce ,baba au rhum ,coffee ,potage bonne femme4 ,puree of white beans with ,julienne of vegetables4 ,fillet of sole1 ,florentine4 ,put the fillet of one sole in a buttered pan1 salt1 add one-half glass of water mixed with white wine1 and boil until done4 ,in the center of a buttered platter put a cup of puree of spinach and place the boiled fillet on top1 cover with ,mornay sauce1 with grated cheese and small bits of butter on top of the sauce4 ,bake in oven until brown4 ,roast ruddy duck4 ,roast for twelve minutes1 in the same manner as teal duck4 ,baba au rhum4 ,one-half pound of flour1 one ounce of yeast1 three ounces of butter1 two ounces of sugar1 two ounces of currants and the rind and juice of one lemon4 ,dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour1 cover and let rise in a warm place4 ,work the sugar and the butter together until creamy1 add the eggs and lemon and the rest of the flour4 ,when the sponge has risen to twice its original size mix with the batter2 at the same time adding the currants4 ,fill baba moulds half full and let raise until nearly to the edge of the moulds4 ,bake in a rather hot oven4 ,when done soak well in a syrup made with one pint of water1 one pound of sugar1 one gill of rum and the juice of a lemon4 ,pour some of the sauce over the babas when serving4 ,savarin au kirsch4 ,make a dough the same as for baba au rhum1 but omit the currants4 ,fill a round crown-shaped savarin mould half full1 allow to raise1 and bake4 ,soak in a syrup made of one pint of water1 one pound of sugar1 and one gill of kirschwasser4 ,serve warm4 ,savarin ,chantilly4 ,same as savarin au kirsch1 but decorated with whipped cream1 and served cold4 ,savarin ,montmorency4 ,like savarin au kirsch1 but serve hot with stewed stoned cherries as sauce4 ,savarin mirabelle4 ,same as savarin au kirsch1 but serve hot with stewed stoned mirabelles4 ,,december #bg ,,breakfast ,preserved figs ,ham and eggs ,toasted corn muffins ,coffee ,,luncheon ,consomme in cups ,ripe olives ,panfish saute1 meuniere ,stewed tripe1 ,blanchard ,savarin au kirsch ,coffee ,,dinner ,potage ,flamande ,frogs' legs1 saute a sec ,roast sirloin of beef1 ,porte ,maillot ,lettuce braise ,chateau potatoes ,endive salad ,biscuit glace ,assorted cakes ,coffee ,stewed tripe1 ,blanchard4 ,simmer a chopped onion in three ounces of butter1 add one pint of bouillon1 or stock1 or chicken broth1 one spoonful of flour1 one pound of tripe cut in strips1 one cupful of raw round potatoes cut out with a small-size ,parisian spoon1 one bouquet garni and one gill of white wine4 ,cover and cook for one hour1 or until potatoes are very soft4 ,before serving remove bouquet garni and sprinkle with fresh-chopped parsley4 ,potage ,flamande4 ,potato soup mixed with brunoise4 ,frogs' legs1 saute a sec4 ,to have the best flavor frogs should be killed just before cooking4 ,remove the skins and cut off the hind legs1 salt and pepper them and roll in flour4 ,saute one dozen frogs' legs in three ounces of hot butter in a frying pan1 for a few minutes over a good fire4 ,then add a chopped shallot and let simmer for a few minutes4 ,the legs should then be crisp4 ,serve on a platter with chopped parsley and lemon4 ,roast sirloin of beef1 ,porte ,maillot4 ,roast the sirloin1 serve with sauce ,madere1 garnish with small ,french carrots1 celery braise1 lettuce braise and chateau potatoes4 ,lettuce braise4 ,wash four heads of large romaine lettuce in cold water1 parboil in salt water1 cool1 and squeeze dry with the hands4 ,cut each head in four lengthwise1 remove the stem1 season with salt and pepper1 and fold so both ends come together4 ,place a piece of pigskin in the bottom of a buttered pan1 put the lettuce on top1 and add a sliced onion1 one carrot and a bay leaf4 ,cover with buttered manilla paper and allow to simmer for a while4 ,then add one cup of stock1 put in oven and cook until soft4 ,used for garnishing entrees1 etc4 ,biscuit glace4 ,put in double boiler eight yolks of eggs1 one-half pound of sugar1 and one-half of a split vanilla bean4 ,cook until it thickens1 stirring continually4 ,then remove from the fire and beat with an egg whip until cold and very light4 ,remove the vanilla bean1 add one quart of whipped cream and mix lightly4 ,put in fancy paper cases or fancy moulds1 and freeze4 ,before serving decorate the tops with whipped cream1 or any kind of ice cream or water ice4 ,biscuit glace1 ,st4 ,francis4 ,fill some oblong paper cases with biscuit glace foundation1 put in ice box to freeze1 decorate the tops with pistachio and strawberry ice cream before serving4 ,biscuit glace of strawberry1 raspberry1 coffee1 pistachio1 chocolate1 apple1 mapleine1 pineapple1 kirsch1 peppermint1 etc4 ,same as ,biscuit ,glace1 but decorate with the desired ice cream or water ice before serving4 ,,december #bh ,,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 flounder1 ,cafe ,riche ,spring lamb tenderloin1 ,thomas ,roast chicken1 au jus ,hearts of romaine1 egg dressing ,strawberry parfait ,macaroons ,coffee ,broiled ,finnan haddie4 7,smoked haddock74 ,remove the bones1 roll in oil and put on iron to broil4 ,when done on both sides place on platter1 cover with maitre d'hotel sauce or plain melted butter1 garnish with parsley in branches and quartered lemons4 ,cream of rice4 ,melt in sauce pan two ounces of butter1 add one-quarter pound of rice flour1 and when hot1 one and one-half pints of chicken broth4 ,boil for ten minutes and strain4 ,season with salt and ,cayenne pepper1 and add one-half pint of hot cream and a small piece of butter before serving4 ,salted ,pecans4 ,roast one-half pound of shelled pecans to a light brown color1 wet with a solution of water and a little gum ,arabic1 or the white of an egg1 while they are still hot1 and then dust over with one spoonful of fine table salt and stir until dry4 ,salted ,english walnuts4 ,follow directions for pecans4 ,fillet of flounder1 ,cafe ,riche4 ,put the fillets in a buttered pan1 cover with white wine1 and boil4 ,when done place on platter1 pour ,genoise sauce with the addition of a spoonful of beef extract1 over the fish4 ,spring lamb tenderloin1 ,thomas4 ,broil the tenderloin and dish up on buttered toast1 and cover with sauce ,colbert4 ,garnish on one side with small boiled potatoes covered with cream sauce1 and flageolet beans on the other4 ,flageolet beans4 ,these are ,french beans and can be obtained in cans4 ,put on the fire in salt water1 bring to the boiling point1 and drain4 ,add sweet butter1 salt and pepper1 mix well and serve immediately4 ,egg dressing1 for salads4 ,chop two hard-boiled eggs1 and put in salad bowl with one-half teaspoonful of ,french mustard1 one pinch of salt1 some fresh-ground pepper1 a little chopped parsley1 a little chervil1 two spoonsful of vinegar and four of olive oil4 ,mix well4 ,strawberry parfait4 ,with one quart of strawberry ice cream mix one pint of sweet whipped cream4 ,put in moulds or glasses and serve with whipped cream on top4 ,parfaits4 ,pistachio1 vanilla1 chocolate1 peach and cafe1 all prepared the same as strawberry4 ,neapolitan parfait4 ,put in mould or glass1 three kinds of parfaits1 as strawberry1 vanilla and pistachio4 ,allow to become very hard in ice box1 and serve whipped cream on top4 ,wilson parfait4 ,peach parfait with the addition of some chopped peeled peaches4 ,serve with whipped cream and a crystallized violet on top4 ,,december #bi ,,breakfast ,baked apples ,oatmeal with cream ,rolls ,coffee ,,luncheon ,canape ,monte ,carlo ,poached eggs1 ,persanne ,tosca salad ,french pastry ,coffee ,,dinner ,consomme ,madrilene ,ripe ,california olives ,boiled salmon1 sauce ,anglaise ,ragout fin ,stanislaus salad ,cream cheese with ,bar le ,duc ,crackers ,coffee ,canape ,monte ,carlo4 ,puree of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast4 ,garnish around the edge with chopped yolks of hard-boiled eggs1 and serve on napkins with parsley in branches4 ,eggs ,persanne4 ,place hot poached eggs on a round toast1 cover with tomato sauce and sprinkle with fine chopped ham and parsley4 ,tosca salad4 ,cut in fine strips about one inch long some boiled ham1 tongue1 cooked potatoes and buttons of artichokes4 ,arrange in salad bowl with some asparagus tips in the center1 garnish with the chopped yolks and whites of hard-boiled eggs1 separate2 and serve with ,french dressing4 ,consomme ,madrilene4 ,slice a handful of sorrel and cook for five minutes in consomme4 ,add vermicelli and one tomato cut in small dices4 ,serve grated cheese separate4 ,boiled salmon1 sauce ,anglaise4 ,cook the salmon in the same manner as for ,hollandaise4 ,for sauce ,anglaise use one pint of ,hollandaise sauce1 mixed with two chopped hard-boiled eggs1 sliced chives1 chopped parsley and chervil4 ,serve separate4 ,stanislaus salad4 ,remove the inside leaves of a whole head of lettuce1 leaving a green bowl4 ,put in bottom1 celery cut in long strips1 with slices of grapefruit and seedless grapes cut in half1 on top4 ,sprinkle with chopped walnuts4 ,serve with ,french dressing4 ,ragout fin4 ,slice some parboiled tender sweetbreads1 chickens' livers1 chickens' combs1 chickens' kidneys and truffles1 and saute in butter1 cooking each separately4 ,then put all in one pan1 add a half glass of good sherry1 boil for one minute1 add a half pint of brown gravy1 simmer for a few minutes1 and serve with chopped chervil on top4 ,chickens' combs and kidneys come in bottles from ,france4 ,if you wish you may cut the tips from raw rooster combs1 put in boiling water for a minute1 when they can be rubbed with salt to remove the skin4 ,then soak in cold water to cause the blood to run out1 and boil in salt water till soft4 ,cream cheese with ,bar le ,duc4 ,mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring4 ,put some red ,bar le ,duc jelly in center4 ,serve toasted crackers separate4 ,,december #cj ,,breakfast ,grapefruit ,pork sausages ,apple sauce ,wheat cakes ,coffee ,,luncheon ,plain consomme in cups ,fried fillet of sole1 remoulade ,brie cheese and crackers ,coffee ,,dinner ,potage ,jackson ,crab meat ,monza ,chicken dumplings1 sauce ,allemande ,braised beef a la mode ,peas a la ,francais ,duchesse potatoes ,pineapple biscuit glace ,assorted cakes ,coffee ,fried fillet of sole4 ,clean and trim the fillets1 season with salt and pepper1 roll in flour1 then in beaten eggs1 then in bread crumbs1 and fry in swimming hot lard for five minutes4 ,remove and serve on napkin with quartered lemons and fried parsley4 ,sauce separate4 ,remoulade sauce4 ,take a handful of spinach1 one of watercress and one of parsley and mash fine in a mortar4 ,put in a cloth and press out the juice4 ,mix the juice with a pint and a half of mayonnaise1 add four chopped gherkins and some sliced chives4 ,crab meat1 ,monza4 ,wash carefully one pound of fresh mushrooms1 and cut each one in four4 ,put in saute pan with two ounces of butter and simmer for thirty minutes4 ,when the mushrooms are soft add the meat of one crab cooked in cream4 ,before serving add one gill of dry sherry wine4 ,crab meat in cream4 ,remove the meat from the shell of a boiled crab4 ,in a sauce pan put a piece of butter the size of an egg1 and place on stove4 ,when warm add two spoonsful of flour and allow to become hot1 then add one pint of boiling milk and one-fourth of a pint of hot cream4 ,stir well and boil for ten minutes4 ,season with salt and ,cayenne pepper1 then add the crab meat and serve in deep dish4 ,serve dry toast separate4 ,chicken dumplings4 7,quenelles de volaille74 ,take the breast of a raw fowl and trim carefully away the fat1 using the white meat only4 ,chop very fine and pass through a fine sieve1 place in a bowl on ice1 season with salt and ,cayenne pepper1 and with a wooden spoon stir in little by little some very thick cream 7not whipped71 which has been kept on ice4 ,add the cream until you have nearly double the amount of force meat4 ,have two teaspoons in cold water4 ,take one and fill with the force meat1 make a little hole in the middle and fill with goose liver puree and close up4 ,remove the dumpling from the first spoon with the other one and place on a buttered pan1 and continue4 ,when enough are formed cover with stock and bring to the boiling point1 then set off the fire and let stand for ten minutes on the back of the range4 ,the force meat may be used for small dumplings without the puree of goose liver2 or some other filling may be used4 ,make them small for garnishing consomme1 vol au vent1 patties1 financiere1 tortue1 etc4 ,the force meat is also used to make timbales of chicken4 ,sauce ,allemande4 ,cut up three pounds of veal bones1 put in vessel with two gallons of water1 bring to a boil and skim4 ,add one onion1 a carrot1 a little celery and leek1 some pepper berries1 two cloves1 a sprig of thyme and some salt4 ,boil for two hours and strain4 ,put in sauce pan three ounces of butter1 when hot add two ounces of flour and heat again4 ,then add a pint and a half of the broth1 boil for ten minutes1 season and strain4 ,this is the foundation of many fancy sauces4 ,potage ,jackson4 ,potato soup with small pieces of macaroni added4 ,,december #ca ,,breakfast ,raw apples ,rolled oats with cream ,buttered toast ,cocoa with whipped cream ,,luncheon ,poached eggs1 ,zingara ,calf's head1 vinaigrette ,boiled potatoes ,lemon pie ,coffee ,,dinner ,toke ,point oysters ,potage ,americaine ,fillet of sole1 ,valeska ,saddle of lamb1 international ,chiffonnade salad ,coffee ice cream ,alsatian wafers ,demi tasse ,poached eggs1 ,zingara4 ,poached eggs on toast4 ,cover with tomato sauce and small strips of tongue4 ,potage ,americaine4 ,put in a pot one onion1 one leek1 and a little celery1 and simmer in three ounces of butter until soft4 ,then add two spoonsful of flour and simmer again4 ,now add one peeled and cut up squash1 a bouquet garni and two quarts of stock1 and boil till well done4 ,remove the bouquet garni and strain the remainder through a fine sieve4 ,season with salt and pepper4 ,before serving add one cup of cream and two cups of plain boiled rice4 ,fillet of sole1 ,valeska4 ,this is stuffed fillet of sole with a slice of lobster and a slice of truffle on top1 and cooked in white wine4 ,reduce broth and add ,hollandaise sauce1 and stir in a spoonful of ecrevisse butter to give a pink color4 ,saddle of lamb1 international4 ,put saddle of lamb in a roasting pan with one carrot1 an onion1 a piece of celery1 a few pepper berries and some parsley in branches4 ,season the saddle with salt and pepper1 rubbing in well4 ,spread some butter over the top and roast in oven1 basting continually so it will not become dry4 ,cook for forty minutes1 then take saddle from the pan1 remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water1 salt1 cook for five minutes and strain4 ,before serving add one-half gill of sherry wine4 ,for international garnishing use a bouquet each of puree of peas1 mashed potatoes and puree of chestnuts4 ,coffee ice cream4 ,add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar4 ,calf's head1 plain4 ,cut the flesh1 tongue and brains from the skull and put in cold water for six hours4 ,put the brains aside4 7,see index for calf's brains47 ,put the rest of the meat on the fire in water with a handful of salt1 bring to a boil and allow to cool4 ,then cut in square pieces1 leaving the tongue whole4 ,put the cut-up pieces in a pot1 cover with water1 add one handful of salt1 a carrot1 an onion1 a spoonful of black pepper berries1 one bouquet garni and a lemon cut in two4 ,boil till well done4 ,if not to be used right away put in earthen jar and strain the broth over it4 ,vinaigrette sauce4 ,chop fine one small sour pickle and add salt1 some fresh-ground black pepper1 one spoonful of vinegar1 two spoonsful of olive oil1 some sliced chives1 chopped parsley and chervil4 ,if desired1 add one chopped shallot and a spoonful of chopped capers4 ,selections from ,the ,hotel ,st4 ,francis ,menu ,files ,hotel ,st4 ,francis1 ,oriental ,dinner1 ,may #ae #aiag3 ,fruit ,salad1 ,oriental ,cream of ,chicken1 ,sam ,yong ,mixed ,chinese ,nuts ,halibut1 ,veronica ,chop ,suey ,roast ,duckling1 ,apple ,sauce ,noodles ,cold ,artichoke ,mikados ,glacee ,mignardises ,demi ,tasse ,hotel ,st4 ,francis1 ,californian ,dinner1 ,march #ca1 #aiag3 ,california ,oysters ,clear ,green ,turtle1 ,sherry ,salted ,almonds ,sand ,dabs1 ,meuniere ,sweetbreads braise1 with ,peas ,broiled ,san ,francisco ,jumbo ,squab ,chateau ,potatoes ,cold ,fresh ,asparagus1 ,mustard ,sauce ,cafe ,parfait ,assorted ,cakes ,demi ,tasse ,french ,dinner1 ,march #ae1 #aiag3 ,coeur de ,palmier1 ,victor ,creme de ,volaille1 a la ,reine ,amandes ,salees ,truite de ,riviere1 ,meuniere ,pommes ,parisienne ,pigeonneau au ,cresson ,petits ,pois ,etuves ,salade de ,saison ,pudding ,diplomate ,glace ,petits ,fours ,demi ,tasse ,to meet ,mr4 ,masaya ,suzuki1 director of ,the ,sumitomo ,bank1 ,limited1 and director-in-chief of ,the ,sumitomo ,general ,head ,office4 ,mr4 ,seiichi ,koh1 host1 ,april #aj1 #aiai3 ,canape ,favorite ,toke ,point ,oysters ,green ,turtle ,soup ,almonds ,celery ,olives ,seafood1 ,mariniere ,noisette of ,spring ,lamb1 ,colbert ,sherbet ,fleur de ,palma ,sweetbreads ,conte de ,nassau ,breast of ,chicken1 ,st4 ,francis ,potatoes ,clarence ,heart of ,lettuce1 ,fines ,herbes ,biscuit ,emaline ,friandises ,coffee ,amontillado ,sherry ,pommery ,greno ,liqueurs ,hotel ,st4 ,francis1 ,mexican ,dinner1 ,may #bc1 #aiag3 ,ecrevisses1 ,gourmet 7,cold7 ,abalone ,chowder ,salted ,jordan ,almonds ,boiled ,striped ,bass1 ,hollandaise ,potatoes ,nature ,pilaff ,mexicaine ,roast ,imperial ,squab ,asparagus ,tips ,salade de ,saison ,fancy ,ice ,cream ,wafers ,demi ,tasse ,hotel ,st4 ,francis1 ,italian ,dinner1 ,april #bg1 #aiag3 ,hors d',oeuvres1 ,italienne ,bisque d',ecrevisses ,salted ,almonds ,shad au ,gratin1 ,piedmontaise ,macaroni1 ,caruso ,stuffed ,imperial ,squab ,potatoes1 ,tetrazzini ,cold ,artichoke ,tutti ,frutti ,friandises ,bonbon ,italien ,demi ,tasse ,hotel ,st4 ,francis1 ,southern ,dinner1 ,may #bh1 #aiag3 ,pickled ,oysters1 ,new ,orleans ,giblet ,soup1 with ,barley ,salted ,nuts ,boiled ,salmon1 ,genoise ,vol au ,vent1 ,toulouse ,roast ,squab ,potatoes ,sybil ,cold ,asparagus ,coupe ,carolina ,assorted ,cakes ,demi ,tasse ,patek-,newman wedding1 ,august #bd1 #aiae3 ,fresh caviar ,toke ,points ,essence of ,chicken ,celery ,olives ,salted ,nuts ,frogs' ,legs1 ,newman ,noisettes of ,lamb1 ,colbert ,peas ,etuve ,champagne ,punch ,breast of ,duckling ,pommes a la ,reine ,salad ,veronica ,fancy ,ice ,cream ,cakes ,coffee ,mr4 ,raphael ,weill1 ,may #bc1 #aiae3 ,california ,oysters on ,half ,shell ,salmon ,belly1 ,bechamel ,white ,corn ,bread1 sliced ,saddle of ,lamb ,chicory ,salad ,asparagus1 ,sauce ,mousseline ,hot ,waffles ,cafe au ,lait ,chi ,psi ,fraternity1 ,august #bh1 #aiae3 ,toke ,points ,clear ,bortsch ,salted ,almonds ,celery ,olives ,lobster ,newburgh ,vol au ,vent1 ,financiere ,chateaubriand1 ,colbert ,peas a la ,francaise ,pommes ,chateau ,champagne ,punch ,breast of ,squab ,salad de ,saison ,fancy ,ice ,cream ,cakes ,hayashi ,banquet1 ,march #bd1 #aiaf3 ,california ,oysters on ,half ,shell ,potage ,lemardelais ,salted ,walnuts ,olives ,celery ,mountain ,trout1 ,meuniere ,pommes ,maitre d',hotel ,noisette of ,baby ,lamb1 ,perigord ,croustade ,st4 ,germain ,sorbet ,doi ,roast ,guinea ,hen ,lettuce and ,tomato ,salad ,glace ,madeleine ,mignardises ,coffee ,mr4 ,a4 ,johnston1 dinner to ,charles ,schwab1 ,may #i1 #aiae3 ,crab ,cocktail1 ,moscovite ,chicken ,gumbo1 ,princess ,almonds ,olives ,sweetbreads1 ,eugenie ,roast ,guinea ,hen ,grilled ,sweet ,potato ,artichokes1 ,french ,dressing ,fancy ,ice ,cream ,assorted ,cakes ,coffee ,mr4 ,james ,woods1 dinner to ,mr4 ,boomer of ,new ,york1 ,may #ac1 #aiae3 ,hors d',oeuvres ,beef ,tea en ,tasse ,diable ,olives ,almonds ,huitres ,vol au ,vent of ,chicken ,saddle of ,lamb ,potatoes ,reine ,chicory ,asparagus1 ,hollandaise ,sauce ,bavarois ,cakes ,coffee ,knights of the ,royal ,arch1 ,may #bj1 #aiae3 ,toke ,points ,cream of ,celery ,olives ,almonds ,striped ,bass1 ,joinville ,tournedos ,forestiere ,pommes ,rissole ,peas ,etuve ,champagne ,punch ,roast ,squab ,chicken ,salad de ,saison ,fancy ,ice ,cream ,cakes ,coffee ,mrs4 ,neustadter1 ,february #ad1 #aiaf3 ,california and ,toke ,points ,consomme de ,volaille1 ,royal ,almonds ,olives ,frogs a la ,michels ,asparagus1 ,hollandaise ,chicken ,poele ,brandied ,peaches ,pommes ,fondantes ,goose ,liver ,saute ,lettuce1 ,french ,dressing ,fancy ,ice ,cream ,assorted ,cakes ,coffee ,real ,estate ,banquet1 ,february #e1 #aiaf3 ,toke ,points ,mongol ,english ,walnuts ,olives ,celery ,fillet of ,bass1 ,joinville ,sweetbread ,cutlets1 ,virginia ,peas ,roast ,squab ,potatoes ,chateau ,salad de ,saison ,fancy ,ice ,cream ,assorted ,cakes ,coffee ,mr4 ,l4 ,j4 ,scroffy1 ,february #d1 #aiaf3 ,fresh ,caviar ,celery ,olives ,almonds ,terrapin ,maryland ,wild ,rice ,virginia ,ham ,glace1 ,ferrari ,faison ,truffles ,salad de ,saison ,pudding ,glace1 ,diplomate ,mignardises ,coffee ,mrs4 ,j4 ,c4 ,cowdin1 ,january #bg1 #aiaf3 ,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 ,st4 ,jacques ,mignardises ,demi ,tasse ,mrs4 ,samuel ,rissinger1 ,january #e1 #aiaf3 ,hors d',oeuvres ,russe ,potage ,lord ,mayor ,almonds ,olives ,celery ,frogs1 ,michels ,breast of ,pheasant1 ,rossini ,figs au ,madere ,fresh ,asparagus1 ,hollandaise ,salad ,veronica ,apple ,charlotte ,ice ,cream ,pralinee ,cakes ,coffee ,bagmen of ,bagdad1 ,december #cj1 #aiae3 ,toke ,points ,green ,turtle ,soup ,celery ,olives ,almonds ,terrapin ,maryland ,noisette of ,lamb1 ,colbert ,haricot ,panachee ,potatoes ,rissolee ,champagne ,punch ,breast of ,duck1 ,currant ,jelly ,fried ,hominy ,cold ,asparagus1 ,mustard ,sauce ,pudding ,glace ,assorted ,cakes ,coffee ,mr4 ,horace ,hill1 ,december #bb1 #aiae3 ,california ,oysters on ,half ,shell1 ,mignonnette ,chicken ,gumbo1 ,princess ,celery ,olives ,almonds ,vol au ,vent of ,crab ,meat1 ,monza ,saddle of ,spring ,lamb ,puree of ,chestnut ,peas a la ,francaise ,aspic de ,foie ,gras1 ,romaine ,orange ,souffle ,glace ,assorted ,cakes ,demi ,tasse ,mrs4 ,jules ,levy1 ,january #aj1 #aiag3 ,toke ,points ,petite ,marmite with ,marrow ,dumplings ,cheese ,straws ,frogs1 ,neptune ,breast of ,duckling a l',orange ,potatoes ,fondantes ,sweet and ,sour ,string ,beans ,fresh ,asparagus1 ,hollandaise ,foie d',oie aux ,truffes ,lettuce ,salad ,omelette ,souffle aux fraises ,demi ,tasse ,mr4 ,otto ,irving ,wise1 ,december #bg1 #aiaf3 ,queux d',ecrevisse1 ,moscovite ,broth in ,cups ,celery ,olives ,almonds ,frogs ,mariniere ,boneless ,squab ,guinea ,hen ,pommes a la ,reine ,artichoke ,bottom1 ,hollandaise ,mousse de ,foie ,gras1 ,virginie ,lettuce ,salad1 ,french ,dressing ,pudding ,diplomate ,fancy ,cakes ,coffee ,mr4 ,l4 ,a4 ,schwabacher1 ,december #b1 #aiaf3 ,canape de ,caviar ,queux d',ecrevisse1 ,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 ,hen1 ,farcis ,pommes a la ,reine ,asperges ,nouvelles1 ,hollandaise ,mousse de ,foie ,gras1 ,virginie ,salad de ,laitue ,pudding ,diplomate ,mignardises ,demi ,tasse ,mr4 ,colum1 ,june #bh1 #aiai3 ,canape ,caviar with ,cocktail ,toke ,points ,green ,turtle ,soup ,almonds ,olives ,lobster ,newburg ,ham ,glace1 ,champagne ,sauce ,timbale of ,spinach ,iowa ,corn ,bread ,vol au ,vent ,toulouse ,kirsch ,punch ,guinea ,hen ,potatoes ,chateau ,salad ,ice ,cream ,cakes ,coffee ,mrs4 ,j4 ,ehrman1 ,supper1 ,october #bg1 #aiae3 ,oysters on ,half ,shell ,frogs in ,rings ,broiled ,squab on ,toast ,shoestring ,potatoes ,lettuce ,salad ,chocolate ,parfait ,strawberry ,water ,ice ,assorted ,cakes ,coffee ,mr4 ,charles ,schwab1 ,may #ae1 #aiae3 ,supreme ,frascate ,potage ,lemardelais1 ,passe ,almonds ,olives ,fillet of ,trout1 ,cafe de ,paris ,breast of ,chicken1 ,colbert ,peas a la ,francaise ,artichokes1 ,hollandaise ,sauce ,terrine de ,foie ,gras ,lettuce aux ,cerfeuil ,bavarois aux ,fraise and ,framboise ,assorted ,cakes ,coffee ,pacific ,musical ,club1 ,supper1 ,february #bc1 #aiaf3 ,toke ,points ,salted ,almonds ,broiled ,squab ,sybil ,potatoes ,salad de ,saison ,ice ,cream1 ,mozart ,fancy ,cakes ,coffee ,st4 ,ignatius ,university1 ,november #i1 #aiaf3 ,blue ,points ,clear ,turtle ,almonds ,celery ,olives ,sole ,normande ,filet ,mignon1 ,sauce ,madere ,haricots ,panaches ,potatoes ,noisette ,champagne ,punch ,roast ,squab ,chicken ,salad de ,saison ,glace ,madeleine ,fancy ,cakes ,coffee ,mr4 ,t4 ,f4 ,baxter1 ,supper1 ,november #bj1 #aiaf3 ,california ,oysters on ,half ,shell1 ,mignonnette ,crab ,meat1 ,monza ,breast of ,squab1 ,colbert ,lettuce ,salad ,fancy ,ice ,cream ,assorted ,cakes ,coffee ,first ,subscription ,ball1 ,mrs4 ,s4 ,s4 ,martin1 ,supper1 ,december #bb1 #aiae3 ,scrambled ,eggs ,bacon ,sausages ,toast ,melba ,coffee ,mr4 ,ercole ,canessa1 ,luncheon1 ,may #bi1 #aiae3 ,hors d',oeuvres ,salted ,almonds ,fillet of ,sand ,dabs1 ,victor1 ,tartar ,sauce ,breast of ,chicken1 ,colbert ,peas ,souffle ,potato ,souffle ,chocolat ,sauce ,vanilla ,demi ,tasse ,prudential ,insurance ,company of ,america1 ,luncheon1 ,february #ae1 #aiaf3 ,canape of ,anchovies ,potage ,lambale ,olives ,lobster ,newburgh ,loin of ,lamb1 ,zahler ,salad de ,saison ,hot ,mince ,pie ,black ,coffee ,mrs4 ,a4 ,welch1 ,luncheon1 ,february #af1 #aiaf3 ,fruit ,cocktail in ,coupe ,chicken ,broth in ,cups ,almonds ,fillet of ,sole1 ,tartare ,broiled ,squab ,pommes ,chateau ,cold ,asparagus1 ,mustard ,sauce ,fancy ,ice ,cream ,cakes ,caroline ,coffee ,dr4 ,hugo ,lieber1 ,may #ah1 #aiae3 ,california ,oysters ,strained ,gumbo ,olives ,almonds ,fillet of ,sole1 ,florentine ,breast of ,chicken1 ,colbert ,pomme ,foudaietes ,lettuce ,asparagus1 ,hollandaise ,sauce ,ice ,cream ,cakes ,coffee ,mrs4 ,hiram ,johnson1 ,july #bb1 #aiae3 ,cantaloupe ,moscovite ,beef ,tea in ,cups ,salted ,almonds ,fillet of ,trout1 ,cafe de ,paris ,breast of ,chicken with ,truffles ,potatoes ,noisettes ,hearts of ,lettuce ,biscuit ,glace1 ,st4 ,francis ,friandises ,demi ,tasse ,national ,association of ,professional ,baseball1 ,november #aj1 #aiae3 ,toke ,points ,cream a la ,reine ,celery ,olives ,almonds ,fillet of ,sole1 ,joinville ,chicken ,croquettes with ,peas ,roman ,punch ,imperial ,squab ,salad de ,saison ,fancy ,ice ,cream ,fancy ,cakes ,coffee ,inland ,iron ,company1 ,may #bg1 #aiae3 ,crab ,cocktail1 ,moscovite ,clear ,bortsch in ,cups ,salted ,almonds ,ripe ,olives ,sand ,dabs1 ,meuniere ,sweetbread ,cutlets1 ,st4 ,germain ,chateaubriand1 ,sauce ,madere ,artichokes ,pommes ,fondantes ,sorbet au ,champagne ,roast ,imperial ,squab ,salad de ,saison ,ice ,cream ,mignardises ,coffee ,prudential ,insurance ,company1 ,may #bd1 #aiai3 ,cherry ,stone ,clear ,green ,turtle ,salted ,almonds ,ripe ,olives ,aiguillette of ,sole1 ,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 ,mr4 ,henry ,t4 ,scott1 ,may #ai1 #aiae3 ,bouchees ,fui with ,cocktail ,fresh ,caviar ,california ,oyster ,soup ,almonds ,olives ,sand ,dabs1 ,saute1 ,meuniere ,pommes ,parisienne1 ,persillade ,breast of ,duck ,new ,string ,beans ,chicory and ,escarole ,salad ,mousse of ,fresh ,strawberries ,assorted ,cakes ,coffee ,dinner in honor of ,baron ,s4 ,goto1 given by ,consul ,general ,t4 ,ohta3 ,grapefruit and ,orange au ,marasquin ,potage ,lemardelais ,salted ,pecans ,ripe ,olives ,bass ,under ,glass with ,fresh ,mushrooms ,noisette of ,baby ,lamb1 ,colbert ,string ,beans ,sorbet ,mikado ,breast of ,chicken1 ,lucullus ,potatoes ,julienne ,cold ,fresh ,asparagus1 ,mustard ,sauce ,fancy ,ice ,cream ,friandises ,demi ,tasse ,white ,wine ,red ,wine ,champagne ,white ,creme de ,menthe ,cognac ,cigarettes ,cigars ,mr4 ,raphael ,weill1 ,may #ac1 #aiae3 ,california ,oysters on ,half ,shell ,brandade ,saddle of ,lamb ,petits ,pois a la ,francaise ,chicory ,blanc ,mange ,petits ,fours ,coffee ,mrs4 ,george ,marye1 ,july #bj1 #aiae3 ,grapefruit ,supreme ,salted ,almonds and ,pecans ,fillet of ,sand ,dabs1 ,mornay ,noisettes of ,lamb1 ,sauce ,diable ,corn ,boneless ,squab1 ,stuffed ,hearts of ,lettuce1 ,russian ,dressing ,fresh ,peach ,ice ,cream ,assorted ,cakes ,coffee ,mrs4 ,h4 ,sinsheimer1 ,october #bg1 #aiae3 ,toke and ,california ,oysters ,einlauf ,suppe ,almonds ,frogs ,raphael1 ,weill ,eingedampfte ,chicken ,french ,fried ,potatoes ,string ,beans au ,beurre ,bottoms of ,artichokes1 ,lettuce ,victor ,orange ,souffle ,glace ,st4 ,francis ,fancy ,cakes ,coffee ,retail ,dry ,goods ,association1 ,october #aj1 #aiaf3 ,blue ,points ,potage ,lord ,mayor ,celery ,olives ,almonds ,fillet of ,sole1 ,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' ,association1 ,september #ai1 #aiae3 ,toke ,points ,clear ,turtle ,celery ,olives ,almonds ,aiguillette of ,sole1 ,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 ,francisco1 ,september #cj1 #aiae3 ,toke ,points ,potage ,lord ,mayor ,celery ,olives ,almonds ,fillet of ,bass1 ,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 ,america1 ,september #ba1 #aiae3 ,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 7,west ,virginia ,building1 ,exposition ,grounds71 ,november #e1 #aiae3 ,toke ,points ,strained ,gumbo1 ,princesse ,celery ,olives ,almonds ,fillet of ,bass1 ,joinville ,sweetbread ,braise with ,peas ,champagne ,punch ,roast ,imperial ,squab ,pommes ,chateau ,salad de ,saison ,fancy ,ice ,cream ,assorted ,cakes ,coffee ,mrs4 ,henry ,t4 ,scott1 ,august #cj1 #aiae3 ,canape ,caviar with ,cocktail ,clear ,bortsch in ,cups ,cheese ,straws ,salted ,pecans ,sand ,dabs1 ,meuniere ,mousse of ,virginia ,ham ,timbale of ,spinach ,breast of ,pheasant1 ,lucullus ,salad ,veronica ,coupes ,curasco ,fancy ,cakes ,coffee ,carlos ,sanjinis 7,bolivian ,consul71 ,august #bc1 #aiae3 ,toke ,points ,green ,turtle ,soup1 ,xerxes ,almonds ,olives ,celery ,lobster ,newburgh ,noisette of ,lamb1 ,perigordine ,peas a la ,francaise ,pommes a la ,reine ,champagne ,punch ,breast of ,chicken1 ,virginia ,ham ,celery ,victor ,fancy ,ice ,cream ,assorted ,cakes ,coffee ,papyrus ,club1 ,may #ae1 #aiah4 ,coupe ,printaniere au ,kirsch ,consomme ,tomato ,chantilly ,olives ,sand ,dabs1 ,meuniere ,pommes ,hollandaise ,chateau ,briand ,forestiere ,cold ,asparagus1 ,mustard ,sauce ,meringue ,glacee ,demi ,tasse ,dinner to ,mr4 ,thomas ,coleman1 ,manager ,hotel ,st4 ,francis1 ,september #bf1 #aiah4 ,toke ,points ,clear ,turtle ,olives ,almonds ,ecrevisses ,voltaire ,breast of ,chicken1 ,colbert ,peas ,etuve ,potatoes ,fondante ,hearts of ,lettuce ,st4 ,francis ,fancy ,ice ,cream ,cakes ,caroline ,coffee ,mrs4 ,anita ,baldwin1 ,august #ad1 #aiae3 ,fruit ,salad ,supreme ,consomme ,almonds ,olives ,frogs1 ,neptune ,mousse of ,virginia ,ham ,puree of ,fresh ,artichokes ,breast of ,chicken ,pommes ,soufflee ,alligator ,pears ,pudding ,nesselrode ,fancy ,cakes ,coffee ,mrs4 ,e4 ,h4 ,stotesbury1 ,july #be1 #aiae3 ,astrakan ,caviar ,chicken ,broth ,cheese ,straws ,salted ,pecans and ,almonds ,sand ,dabs1 ,tempis ,pommes ,parisienne ,virginia ,ham ,english ,spinach ,corn ,lieb ,breast of ,squab ,chicken ,salad ,ravajole ,coupes ,fraise ,fancy ,cakes ,coffee ,candy ,monsieur ,gregoire1 ,french ,building1 ,p4 ,p4 ,i4 ,e41 ,november #ae1 #aiai3 ,bouchees ,fines ,huitres ,mignonnettes ,bisque d',ecrevisses ,almonds ,celery ,olives ,truite de ,riviere ,tournedos ,cheron ,pommes ,soufflee ,poitrine de ,volaille1 ,virginie ,coeur de ,laitue ,glace ,madeleine ,friandises ,coffee ,students ,army ,training ,corps1 ,december #g1 #aiah4 ,oyster ,cocktail ,potage ,mongol ,olives ,celery ,almonds ,filet of ,sole1 ,joinville ,roast ,imperial ,squab ,peas ,etuve ,potatoes ,parisienne ,salad de ,saison ,fancy ,ice ,cream ,assorted ,cakes ,coffee ,mr4 ,jesse ,lillienthal 7,luncheon71 ,november #g1 #aiah4 ,california ,oyster ,cocktail ,olives ,celery ,filet ,mignon ,grilled ,pommes ,chateau ,new ,string ,beans ,individual ,alaska ,demi ,tasse ,mr4 ,mulcahy1 ,february #bf1 #aiah3 ,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 ,endive1 ,victor ,dressing ,asparagus ,glacee ,assorted ,cakes ,cafe ,marcel ,colonel ,tessier1 ,november #d1 #aiah3 ,potage ,st4 ,germain ,almonds ,fillet ,sand ,dabs1 ,sauce ,ecrevisses ,poulet ,poele ,pommes ,champs ,elysees ,petits ,pois ,parisienne ,lettuce ,salad1 ,fines ,herbes ,soufflee1 ,vanilla ,sauce ,fruit ,coffee ,mr4 ,t4 ,ohta3 ,blue ,points ,mignonnette ,clear ,green ,turtle ,soup ,salted ,nuts ,celery ,olives ,ecrevisses ,voltaire ,mackerel ,mikado ,jumbo ,squab1 ,parisienne ,asparagus1 ,hollandaise ,salad ,fruitiere ,fresh ,figs1 ,sake ,friandises ,demi ,tasse ,luncheon to ,major ,harley1 ,mr4 ,french and ,friends1 ,november #e1 #aiah3 ,ecrevisses ,gourmets ,cold ,broiled ,chicken ,peas ,etuve--,potatoes ,champs ,elysees ,cream ,cheese and ,bar le ,duc ,demi ,tasse ,mr4 ,m4 ,j4 ,cohen1 ,april #af1 #aiag3 ,toke ,points ,potage ,lord ,mayor ,celery ,olives ,almonds ,terrapin ,maryland ,whole ,squab ,chicken ,potatoes ,chateau ,cold ,asparagus1 ,figaro ,fancy ,ice ,cream ,cakes ,demi ,tasse ,mr4 ,mogi1 ,january #af1 #aiah3 ,fresh ,caviar on ,ice ,socle ,clear ,green ,turtle1 ,amontillado ,almonds ,celery ,olives ,frogs ,legs1 ,michels ,sweetbread aux ,truffes ,petits ,pois ,goose ,liver with ,apples ,punch ,mikado ,pheasant1 ,bread ,sauce ,potatoes ,champs ,elysees ,melon ,richelieu ,cakes ,coffee ,,index ,the ,classified ,index follows on pages #cih to #dab1 inclusive4 ,the general ,alphabetical ,index is on pages #dac to #dcj inclusive4 ,,cereals ,boiled farina in milk1 ,july #f ,fried hominy1 ,oct4 #bi ,force and cream1 ,oct4 #cj2 ,nov4 #h ,germea1 ,nov4 #bb ,grape-nuts1 ,nov4 #ae ,hominy1 ,oct4 #bh ,malta vita1 ,nov4 #af ,pearl grits1 ,march #e ,pearl grits with cream1 ,nov4 #aa ,pettijohns1 ,oct4 #bi ,shredded wheat biscuits1 ,nov4 #aj ,,cheese ,cheese balls1 ,oct4 #bi ,cottage cheese1 ,may #bd ,cream cheese with ,bar-le-,duc1 ,dec4 #bi ,olympic ,club cheese1 ,oct4 #bc ,petaluma cream cheese1 ,sept4 #ah ,souffle au fromage 7cheese souffle71 ,april #d ,st4 ,francis cheese1 ,july #a ,,chicken ,a la ,king1 ,nov4 #aa ,austrian fritters1 ,april #bb ,a l',estragon1 ,march #h ,boiled fowl1 ,oct4 #bi ,breast of chicken1 ,alexandra1 ,dec4 #ba ,breast of chicken with ,virginia ham1 ,feb4 #bb ,breast of chicken with figs1 ,sept4 #bb ,breast of chicken1 ,james ,woods1 ,oct4 #be ,baked chicken with rice1 ,march #ai ,broiled chicken1 ,tyrolienne1 ,may #bh ,breast of chicken en aspic1 ,july #bf ,boiled fowl1 celery sauce1 ,aug4 #ba ,chicken croquettes1 ,dec4 #bc ,cold chicken1 ,isabella1 ,sept4 #bj ,coquille of chicken1 ,mornay1 ,oct4 #ab ,diva1 ,nov4 #ac ,deviled chicken's legs1 ,april #cj ,deviled chicken's legs with ,virginia ham1 ,sept4 #c ,edward ,,vii1 ,dec4 #i ,essence of chicken in cup1 ,feb4 #f ,en cocotte1 ,bazar1 ,oct4 #bj ,fried1 ,maryland1 ,jan4 #bj ,fried1 ,villeroi1 ,june #bf ,fried1 ,savoy1 ,sept4 #h ,fried1 country style1 ,nov4 #ab ,fricassee1 a l'ancienne1 ,june #bg ,hash1 ,victor1 ,dec4 #c ,hash1 on toast1 ,feb4 #ae ,hash1 a l',italienne1 ,oct4 #i ,leon ,x1 ,oct4 #ag ,livers1 saute1 forestiere1 ,feb4 #h ,livers saute1 au ,madere1 ,dec4 #ad ,plain1 roasted1 ,oct4 #bg ,patties1 ,toulouse1 ,may #ab ,potpie1 home style1 ,feb4 #ah ,saute1 ,ambassadrice1 ,dec4 #f ,saute1 ,marengo1 ,dec4 #h ,saute1 ,parisienne1 ,feb4 #ab ,saute1 ,montmorency1 ,feb4 #bc ,saute1 ,salonika1 ,march #c ,saute1 ,hongroise1 ,march #ag ,saute1 ,portugaise1 ,march #ah ,saute1 ,chasseur1 ,april #c ,saute1 ,d',austin1 ,april #af ,saute1 ,madeleine1 ,april #bi ,saute1 ,demidoff1 ,may #c ,saute1 au ,madere1 ,may #ac ,saute1 ,amphitian1 ,may #af ,saute1 demi-deuil1 ,may #ca ,saute1 ,archiduc1 ,june #ad ,saute1 ,viennoise1 ,july #c ,saute1 ,lafitte1 ,july #g ,saute1 ,alsacienne1 ,aug4 #ca ,saute1 ,josephine1 ,oct4 #ac ,stuffed chicken with ,california raisins1 ,oct4 #bc ,tyrolienne1 ,march #bf ,valencienne1 ,jan4 #g ,,squab ,,chicken ,broiled1 ,nov4 #bc ,michels1 ,july #bb ,plain potted1 ,jan4 #aj ,saute1 ,sutro1 ,feb4 #bf ,,capon ,galantine1 ,july #ai ,stuffed1 ,bruxelloise1 ,feb4 #bg ,stuffed1 ,st4 ,antoine1 ,jan4 #d ,,beef ,braised beef1 with calf's feet1 ,dec4 #d ,beefsteak1 ,provencale1 ,jan4 #ac ,beefsteak1 ,bismarck1 ,jan4 #ah ,beef tongue1 boiled1 ,jan4 #bi ,beef a la mode1 ,may #ba ,braised beef1 ,june #ab ,beef marrow1 ,princess1 ,july #h ,braised beef1 comfortable1 ,sept4 #g ,beefsteak1 ,jussien1 ,oct4 #c ,baked porterhouse1 ,oct4 #aa ,beef tongue1 ,menschikoff1 ,oct4 #ae ,beef tongue1 ,parisienne1 ,march #aa ,broiled tenderloin steak1 ,nov4 #h ,broiled sirloin steak1 ,cliff ,house1 ,june #i ,corned beef and cabbage1 ,jan4 #bg ,corned beef hash1 ,march #ca ,corned beef hash1 browned1 ,march #ca ,corned beef hash1 au gratin1 ,march #ca ,chipped beef on toast1 ,june #h ,filet mignon1 ,april #ad ,filet mignon1 ,athenienne1 ,june #af ,filet mignon1 ,bayard1 ,march #d ,filet mignon1 ,cheron1 ,may #be2 ,nov4 #bi ,filet mignon1 ,du ,barry1 ,sept4 #aa ,filet mignon1 ,marechale1 ,may #bj ,filet mignon1 ,trianon1 ,april #ad ,fillet of beef1 ,charcutiere1 ,april #ae ,fillet of beef1 ,cendrillon1 ,may #e ,fillet of beef1 ,lombarde1 ,may #ab ,fillet of beef1 ,balzag1 ,june #bf ,fillet of beef1 ,dumas1 ,aug4 #ad ,hamburg steak1 ,nov4 #i ,hashed fillet of beef1 ,sam ,ward1 ,april #bi ,larded sirloin of beef1 ,nov4 #bj ,larded tenderloin of beef1 ,april #bh ,larded tenderloin of beef1 ,montbasson1 ,april #bh ,larded tenderloin of beef1 ,st4 ,martin1 ,june #a ,larded tenderloin of beef1 ,vigo1 ,june #bb ,larded tenderloin of beef1 ,lili1 ,july #b ,larded tenderloin of beef1 ,sigurd1 ,sept4 #af ,larded rump of beef1 ,june #ab ,miroton of beef1 en bordure1 ,dec4 #b ,minced tenderloin1 a l'estragon1 ,feb4 #ba ,meat croquettes1 ,oct4 #aa ,ox tail braise1 ,may #d ,planked sirloin steak1 ,jan4 #bb ,porterhouse steak1 ,bercy1 ,may #bj ,porterhouse steak1 ,jolly1 ,june #bj ,planked sirloin steak1 ,st4 ,francis1 ,july #ag ,rump steak1 ,bercy1 ,oct4 #ca ,roast top sirloin of beef1 ,nov4 #ba ,rheinbraten1 ,nov4 #bf ,rump steak1 ,dickinson1 ,aug4 #be ,roast beef1 ,jules ,albert1 ,aug4 #ah ,roast sirloin1 fermiere1 ,june #ad ,roast sirloin1 ,mounet-,sully1 ,aug4 #g ,roast tenderloin1 ,berthieu1 ,july #ac ,roast tenderloin1 ,boucicault1 ,oct4 #aj ,roast tenderloin1 vert pre1 ,july #bd ,sirloin steak1 sauce ,madere1 ,nov4 #d ,sirloin of beef1 roasted1 ,nov4 #e ,sirloin steak1 marchand de vin1 ,feb4 #aa ,sweet-sour beef tongue1 ,march #a ,sirloin steak1 ,dickinson1 ,april #g ,small tenderloin steak1 ,demidoff1 ,april #ag ,sour schmorrbraten1 ,may #af ,smoked beef tongue1 with spinach1 ,may #bb ,small tenderloin steak1 ,fedora1 ,may #bg ,steak1 ,tartare1 ,july #ba ,small sirloin steak a la ,russe1 ,july #bi ,salisbury steak1 ,stanley1 ,sept4 #ad ,small tenderloin steak1 ,cercle ,militaire1 ,sept4 #bc ,sirloin steak1 ,saxonne1 ,sept4 #bi ,small tenderloin steak1 ,nicholas ,,ii1 ,sept4 #cj ,sirloin steak1 ,braconiere1 ,oct4 #g ,steak and kidney pie1 ,nov4 #ag ,tenderloin of beef1 larded1 ,nov4 #b ,tenderloin of beef1 ,cubaine1 ,april #ai ,tenderloin of beef1 ,cumberland1 ,april #bb ,tenderloin of beef1 ,brillat ,savarin1 ,may #ae ,tenderloin of beef1 ,voisin1 ,june #d ,tenderloin of beef1 ,moderne1 ,aug4 #c ,tenderloin of beef1 ,gambetta1 ,aug4 #i ,tenderloin steak1 ,marseillaise1 ,june #be ,tenderloin steak1 ,polonaise1 ,april #be ,tournedos ,massenet1 ,nov4 #bb ,tournedos ,bordelaise1 ,may #h ,tournedos ,nicoise1 ,may #ag ,tournedos ,bayard1 ,may #cj ,tournedos1 ,vaudeville1 ,june #bi ,tournedos1 ,porte ,maillot1 ,july #aj ,tournedos1 ,cafe ,julien1 ,sept4 #a ,tenderloin steak1 ,bernardi1 ,oct4 #ac ,,bread1 ,,etc4 ,almond biscuits1 ,oct4 #bb ,anchovy toast1 ,may #ag ,bran bread1 ,oct4 #bf ,bran biscuits1 ,oct4 #bf ,breakfast rolls1 ,nov4 #be ,cheese toast1 ,oct4 #ai ,corn bread1 ,i1 ,dec4 #g ,corn bread1 ,,ii1 ,oct4 #be ,four o'clock tea bran bread1 ,oct4 #bf ,french bread1 ,nov4 #bh ,graham bread1 ,oct4 #be ,homemade bread1 ,nov4 #bh ,lunch rolls1 ,nov4 #cj ,maryland beaten biscuits1 ,nov4 #ag ,maryland corn bread1 ,nov4 #ac ,milk toast1 ,nov4 #a ,popover muffins1 ,july #bj ,puff paste crescents1 ,nov4 #ad ,pulled bread1 ,sept4 #ae ,raisin bread1 ,oct4 #be ,snails1 ,oct4 #bc ,spoon or mush bread1 ,oct4 #bd ,tea biscuits1 ,nov4 #c ,toast ,melba1 ,march #e ,wheat bran gems1 ,oct4 #bf ,,ducks1 ,,tame ,breast of duck1 ,virginia style1 ,april #bf ,breast of duck1 ,april #bf ,roast ,muscovy duck1 ,sept4 #bd ,roast tame duckling1 ,nov4 #i ,,eggs ,,fried ,fried1 ,oct4 #bi ,infante1 ,aug4 #ai ,in oil1 ,jan4 #bi ,with chives1 ,may #cj ,with salt pork1 ,sept4 #b ,a la ,russe1 ,jan4 #bi ,a la tripe1 ,feb4 #ab ,bacon and eggs1 ,nov4 #e ,bagration1 ,feb4 #ae ,basque1 ,june #bc ,belmont1 ,june #f ,biarritz1 ,may #ca ,bennett1 ,sept4 #bg ,bonne femme1 ,oct4 #g ,bordelaise1 ,march #b ,buckingham1 ,aug4 #af ,canada1 ,aug4 #bh ,castro1 ,oct4 #a ,coquelin1 ,april #ac ,don ,juan1 ,aug4 #bf ,fedora1 ,june #b ,gastronome1 ,march #ac ,grazienna1 ,sept4 #a ,ham and eggs1 ,oct4 #bi ,lenox1 ,aug4 #bb ,mc,kenzie1 ,oct4 #aa ,meyerbeer1 ,aug4 #bj ,mery1 ,jan4 #ba ,mirabeau1 ,jan4 #ab ,montebello1 ,aug4 #f ,moscow1 ,july #ab ,oudinot1 ,june #ai2 ,jan4 #bj ,sarah ,bernhardt1 ,march #g ,st4 ,catherine1 ,july #ag ,st4 ,george1 ,april #i ,suzette1 ,july #bi ,virginia ham and eggs1 ,april #ab ,venetian1 in chafing dish1 ,april #a ,,cold ,,eggs ,danoise1 ,june #d ,poached1 a l',estragon1 ,june #bd ,poached1 mayonnaise1 ,oct4 #ca ,riche1 ,aug4 #ba ,stuffed1 with anchovies1 ,july #e ,stuffed1 epicure1 ,sept4 #ad ,with celery1 ,aug4 #e ,,scrambled ,scrambled1 ,oct4 #bh ,belley1 ,sept4 #bc ,bullit1 ,oct4 #d ,caroline1 ,july #f ,havemeyer1 ,july #i ,lucullus1 ,july #ai ,magda1 ,oct4 #ac ,marseillaise1 ,may #be ,mauresque1 ,aug4 #ac ,mayence1 ,july #ba ,nantaise1 ,sept4 #ac ,norwegian1 ,sept4 #bh ,pluche1 ,july #ca ,pocahontas1 ,march #bc ,raspail1 ,april #ad ,sarah ,bernhardt1 ,oct4 #f ,texas ,clover1 ,april #b ,with anchovies1 ,nov4 #bi ,with asparagus tips1 ,dec4 #h ,with bacon1 ,feb4 #f ,with cheese1 ,june #ad ,with cheese1 ,swiss1 ,july #e ,with chives1 ,march #cj ,with fine herbs1 ,dec4 #bb ,with ham1 ,nov4 #f ,with lobster1 ,sept4 #aa ,with morocquaine1 ,nov4 #bb ,with morrilles1 ,jan4 #bb ,with smoked beef1 ,oct4 #bh ,with smoked salmon1 ,july #bd ,with tomatoes1 ,aug4 #be ,with truffles1 ,march #aa ,,shirred ,,eggs ,shirred1 ,nov4 #g ,amiral1 ,june #ba ,antoine1 ,june #af ,au beurre noir1 ,nov4 #i ,argenteuil1 ,june #h ,bercy1 ,nov4 #bd ,bienvenue1 ,july #ad ,brunswick1 ,sept4 #cj ,careme1 ,march #ba ,caroli1 ,sept4 #c ,chipolata1 ,jan4 #bd ,conte1 ,oct4 #ab ,creole1 ,dec4 #ac ,de ,lesseps1 ,aug4 #be ,epicurienne1 ,april #ah ,imperial1 ,sept4 #ai ,jockey ,club1 ,sept4 #f ,lorraine1 ,april #ae ,meyerbeer1 ,march #e ,metternich1 ,oct4 #ai ,ministerielle1 ,dec4 #be ,monaco1 ,june #e ,mornay1 ,jan4 #e ,nicoise1 ,july #bd ,opera1 ,aug4 #bd ,turque1 ,april #cj ,with bananas1 ,may #bg ,with parsley1 ,feb4 #g ,with peppers1 ,july #h ,,poached ,poached1 ,oct4 #cj ,agostini1 ,june #aj ,a la ,reine1 ,feb4 #bh ,andalouse1 ,oct4 #aj ,argenteuil1 ,oct4 #i ,aromatic1 ,dec4 #d ,au fondu1 ,june #aa ,balti1 ,aug4 #ag ,bar le ,duc1 ,july #bj ,benedict1 ,dec4 #i2 ,feb4 #c ,beaujolais1 ,jan4 #f ,benoit1 ,aug4 #bi ,bernadotte1 ,aug4 #ca ,blanchard1 ,june #ag ,bombay1 ,june #bj ,boston ,style1 ,oct4 #h ,bresilienne1 ,feb4 #aa ,celestine1 ,june #bf ,chambord1 ,aug4 #cj ,chateaubriand1 ,may #f ,chambery1 ,sept4 #aj ,with clams1 ,creole1 ,feb4 #a ,colbert1 ,june #ac ,colonel1 ,feb4 #bf ,columbus1 ,may #bh ,creole1 ,july #d ,crossy1 ,april #d d',artois1 ,april #bg ,dauphine1 ,sept4 #ag ,derby1 ,sept4 #bj ,diane1 ,dec4 #bj d',orleans1 ,aug4 #i ,florentine1 ,sept4 #i ,gambetta1 ,jan4 #ac ,germaine1 ,sept4 #g ,gourmet1 ,april #bf2 ,july #aa ,henri ,,iv41 ,nov4 #bc ,hongroise1 ,may #bc ,indienne1 ,dec4 #ai ,isabella1 ,sept4 #ah ,lackmee1 ,feb4 #g ,malakoff1 ,may #c ,maltaise1 ,march #i ,marlborough1 ,july #af ,martha1 ,feb4 #be ,mexicaine1 ,sept4 #bd ,mirabel1 ,may #af ,mounet-,sully1 ,march #c ,nantaise1 ,oct4 #ad ,oriental1 ,jan4 #a ,patti1 ,aug4 #a ,paulus1 ,april #af ,perigordine1 ,july #bh ,persanne1 ,dec4 #bi ,piedmontase1 ,july #cj ,presidential1 ,may #bg ,princesse1 ,march #ag ,rothschild1 ,feb4 #bj ,sans ,gene1 ,nov4 #be ,st4 ,laurent1 ,april #c ,st4 ,pierre1 ,may #ag ,taft1 ,oct4 #c ,talleyrand1 ,feb4 #bd2 ,april #g ,tivoli1 ,dec4 #b ,troubadour1 ,feb4 #ac ,vanderbilt1 ,may #bf ,velour1 ,oct4 #e ,vilna1 ,aug4 #d ,virginia1 ,april #ab ,waterloo1 ,may #ai ,zingara1 ,dec4 #ca ,zurlo1 ,oct4 #ag ,,eggs ,,mollet ,auben1 ,sept4 #e ,a l'aurore1 ,oct4 #af ,bordelaise1 ,aug4 #ab ,cream sauce1 ,aug4 #c ,florentine1 ,aug4 #ah ,moliere1 ,sept4 #aa ,,eggs ,,en ,,cocotte ,boremis1 ,dec4 #h ,commodore1 ,april #bi ,coquelicot1 ,dec4 #aj ,du ,barry1 ,march #ai d',uxelles1 ,june #c ,italienne1 ,dec4 #c ,marigny1 ,nov4 #bj ,plain1 ,april #bd ,porto ,rico1 ,may #bj ,renaissance1 ,march #aj ,ribeaucourt1 ,oct4 #ae ,valentine1 ,april #bj ,voltaire1 ,april #a ,,fish ,admiral1 ,jan4 #ca ,alaska black cod1 broiled1 ,feb4 #d ,alaska black cod1 kippered in cream1 ,aug4 #h ,alaska black cod1 smoked1 broiled1 ,oct4 #i ,alaska black cod1 smoked in cream1 ,oct4 #bb ,alaska candlefish1 broiled1 ,feb4 #be ,alsatian fish1 ,oct4 #bb ,barracouda1 aux fines herbes1 ,nov4 #b ,barracouda1 broiled1 sauce ,rougemont1 ,sept4 #a ,bass1 aiguillettes of1 ,massena1 ,march #ad ,bass1 dijonnaise1 ,march #ab ,bass1 fillet of1 ,argentina1 ,june #ag ,bass1 fillet of1 ,brighton1 ,july #e ,bass1 fillet of1 ,dieppoise1 ,dec4 #h ,bass1 fillet of1 ,duglere1 ,may #i ,bass1 fillet of1 ,menton1 ,march #ag ,bass1 fillet of1 #aije1 ,nov4 #bj ,bass1 fillet of1 shrimp sauce1 ,dec4 #d ,bass1 ,nicoise1 ,may #ca ,bass1 paupiettes of1 ,march #bj ,bass1 ,provencale1 ,jan4 #f ,bass1 timbale of1 ,feb4 #aa ,bignon1 ,jan4 #aa ,black bass1 ,cambaceres1 ,dec4 #ae ,black bass1 ,heydenreich1 ,july #af 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game1 ,st4 ,hubert1 #cde ,puree of green asparagus1 #aah ,puree of lentils1 #cbd2 with tapioca1 #bde ,puree of lima beans1 #cgb ,puree ,paysanne1 #gf ,puree of peas1 aux croutons1 #cai ,puree of peas with noodles1 #bfh ,puree of pheasant1 ,st4 ,hubert1 #da ,puree of peas1 plain1 #cai2 ,varsovienne1 #cai ,puree of potatoes1 #hj ,puree of potato salad1 #afb ,puree of red kidney beans1 #abe ,puree of turnips1 ,caroline1 #bdi ,puree ,st4 ,germain1 #ajf2 7vegetable71 #cdb ,puree of spinach1 #aaj ,puree of tomatoes1 #cba2 with rice1 #ccd ,puree of white beans1 #cgf2 ,allemande1 #bdg ,puree of white beans1 ,soubise1 #acj ,quail1 broiled1 on toast1 #bhe ,quince jelly1 #hi ,radishes 7hors d'oeuvre71 #ccd ,ragout a la ,deutsch 7stew71 #chj ,ragout ,fin 7stew71 #chg ,raisin bread1 #caf ,raisins1 ,california1 #cac ,raisin cocktail1 #hj ,raisin punch1 #cge ,raspberries a la mode1 #adi ,raspberry coupe1 fresh1 #abi ,raspberry cream pie1 #ade ,raspberry ice cream1 #h ,raspberry jam1 #acc ,raspberry juice1 #ada ,raspberry pie1 #hf ,raspberry ,melba sauce 7see ,ices1 etc471 #he ,raspberry meringue1 #baj2 meringue glacee1 #aa ,raspberry shortcake1 #ajb ,raspberry water ice1 #a1 #ccg ,raspberry whipped cream1 #bij ,red cabbage salad1 #bbc ,red currant water ice1 #cjj ,reindeer chops1 #fd ,reindeer1 roast leg of1 #ajh ,reindeer stew1 #fg ,remoulade1 #chh2 sauce1 #chh ,rheinbraten 7see ,beef71 #ced ,rhine wine jelly1 #dj ,rhubarb1 #cdb ,rice1 boiled1 #cgb ,rice cakes1 #aji ,rice1 ,californienne1 #cac ,rice1 ,creole1 #cha ,rice croquettes1 #bbc2 #cgd ,rice ,darioles1 #bff ,rice pudding1 #dc ,rice soup a l',allemande1 #bag2 ,palermo1 #bcc ,rice stuffing1 #cci ,rice1 timbale of1 #aec2 ,creole1 #ach ,riche sauce1 #cgi ,richelieu 7garniture71 #cdh ,risotto1 #h ,robert sauce1 #ade ,rock cod1 boiled1 ,fleurette1 #ccj ,rock cod1 en court bouillon1 #eh ,rock cod1 fillet of1 ,nantaise1 #hg ,rocol soup1 a la ,russe1 #aed ,rolls1 breakfast1 #cec2 lunch1 #ceh ,rolled oats pudding1 #bd ,roly poly pudding1 #bif ,roman punch1 #ajh ,romaine ice cream1 #cji ,romaine salad1 #cbc ,roquefort salad dressing1 #ai ,rougemont sauce1 #bef ,rosabelle 7garniture71 #cge ,rossini 7garniture71 #cf ,royale 7see ,fish71 #aj ,royal butter 7pastry71 #bfh ,royal cake1 #bfh ,royal icing1 #afa2 #bic ,ruddy duck1 roasted1 #chd ,russe 7see ,fish71 #ac ,russian salad dressing1 #agi ,sabayon sauce 7pastry71 #aab ,sago pudding1 #dc2 family style1 #dc ,st4 ,francis salad dressing1 #caf ,salads 7see ,classified ,index7 ,salads 7see ,fruit71 #cd2 #aji ,salad1 ,algerienne1 #caf ,salad1 alligator pear1 #ed ,salad1 ,americaine1 #cgd ,salad1 anchovy1 #cec ,salad1 asparagus tips1 #cbe ,salad1 ,avocado1 ,french dressing1 #cac ,salad1 beets1 pickled1 #cbf ,salad1 ,brazilian1 #ccj2 ,bresilienne1 #bjc ,salad1 ,bretonne1 #ahd ,salad1 cauliflower1 #aif ,salad1 celery1 mayonnaise1 #ccf ,salad1 celery root1 field and beet1 #cgh ,salad1 celery1 ,victor1 #ccj ,salad1 ,cendrillon1 #ahb ,salad1 ,chateau de ,madrid1 #bci ,salad1 chicken1 ,victor1 #c ,salad1 chicory1 #cbb2 chicory1 with chapon1 #aee ,salad1 ,chiffonade1 #ced ,salad1 ,chilian1 #bcd ,salad1 ,cole slaw1 #cca2 cole slaw1 ,ravigote1 #aaj ,salad1 ,cosmopolitan1 #bcj ,salad1 crab1 #dh2 crab1 ,louis1 #abh ,salad1 cucumber1 #i ,salad1 culemo1 sliced1 #bbh ,salad1 ,cupid d',azure1 #baa ,salad1 dandelion1 #ajc2 ,german style1 #ajc ,salad1 ,doucette1 #cdh ,salad dressing1 #cad2 with chapon1 #aee ,salad dressing1 egg1 #chf ,salad dressing1 ,escoffier1 #bee ,salad dressing1 ,french1 #cai ,salad dressing1 ,roquefort1 #ai ,salad dressing1 ,russian1 #agi ,salad dressing1 ,st4 ,francis1 #caf ,salad dressing1 ,thousand ,island1 #cce ,salad dressing1 ,victor1 #aab ,salad1 ecrevisse1 gourmet1 #cea ,salad1 egg1 #bfh ,salad1 endive1 #cfa2 endive with beets1 #bci ,salad1 escarole1 #cbb ,salad1 field1 #cbd ,salad1 fresh vegetable1 #ag ,salad1 herring1 #bba2 herring1 ,moscovite1 #bfb ,salad1 ,imperial1 #ahh ,salad1 ,italian1 #ad ,salad1 ,knickerbocker1 #acj ,salad1 lentil1 #cc ,salad1 lettuce1 #cbc2 lettuce and tomato1 #hc ,salad1 ,livermore1 #cgc ,salad1 lobster1 #b2 with anchovies1 #b ,salad1 ,lorenzo1 #bgc ,salad1 ,lorette1 #cjh ,salad1 ,louis1 #bah ,salad1 ,louise1 #bab ,salad ,majestic1 #bji ,salad1 ,mirabeau1 #g ,salad1 ,nivernaise1 #cgg ,salad1 ,olga1 #cec2 ,orloff1 #agd ,salad1 panachee1 #acd ,salad pear1 mayonnaise1 #cji ,salad1 potato1 #ccg2 puree of potato1 #afb ,salad1 puree of1 #gd ,salad1 ,rachel1 #agj ,salad1 ,ravachol1 #ceg ,salad1 red cabbage1 #bbc ,salad1 ,rejane1 #cgg ,salad1 ,romaine1 #cbc ,salad1 ,russe1 #bh ,salad1 shrimp1 #cdb2 shrimp1 ,anastine1 #bgf ,salad1 ,stanislaus1 #chg ,salad1 string beans1 #ade2 #chb ,salad1 string beans and tomato1 #bfa ,salad1 tomatoes1 sliced1 #cbh2 #cdc ,salad1 ,tosca1 #chg ,salad1 tuna1 #ccb ,salad1 ,waldorf1 #cdg ,salad1 watercress1 #dh ,salad1 white bean1 #bbf ,salisbury steak 7see ,beef71 #bgj ,salmon belly1 salted1 melted butter1 #aei ,salmon1 boiled1 ,badu-,cah1 #bgd ,salmon1 boiled1 ,diplomate1 #aed2 ,fidgi1 #acf ,salmon1 boiled1 ,princesse1 #d ,salmon1 boiled1 sauce ,anglaise1 #chg ,salmon1 boiled1 sauce ,mousseline1 #cca ,salmon1 boiled1 ,villers1 #aab ,salmon1 braised1 ,parisienne1 #cfi ,salmon1 broiled1 a la ,russe1 #aig2 ,st4 ,germaine1 #bac ,salmon1 ,chambord1 #eb ,salmon1 cold1 smoked1 #cbg ,salmon1 ,concourt1 #ahc ,salmon1 ,mirabeau1 #ajf ,salmon1 smoked1 broiled1 #fe ,salmon1 smoked 7hors d'oeuvre71 #cbg ,salmon steak1 broiled1 #cdi ,salmon steak1 ,calcutta1 #bcj ,salmon steak1 ,colbert1 #bfe ,salmon steak1 ,hongroise1 #agj ,salmon1 vol au vent of1 ,genoise1 #abb ,sand dabs1 ,carnot1 #bgb2 ,david1 #ace ,sand dabs1 fried fillet of1 sauce verte1 #aaf ,sand dabs1 ,gaillard1 #bfb ,sand dabs1 ,grenobloise1 #aej ,sand dabs1 ,meuniere1 #cai ,sand tart 7sable71 #fi ,sandwich1 bread and butter1 #ccg ,sandwich1 ,careme1 #if ,sandwich1 chicken1 #ccd ,sandwich1 cream of almond1 #ajj ,sandwich1 ,creole1 #ajj ,sandwich1 ,dubney1 #ajj ,sandwich1 ,neapolitan 7see ,ices1 etc471 #aci ,sandwich1 olive1 #ajj ,sandwich1 puff paste1 #bcc ,sandwich1 ,schlemmerbroedchen1 #bbc ,sandwich1 ,windsor1 #ajj ,saratoga chips1 #ced ,sardines 7hors d'oeuvre71 #cdc ,sardines on toast1 #bi ,sardines1 vinaigrette 7hors d'oeuvre71 #gf ,sauce ,allemande1 #fd ,sauce1 anchovy1 #bi ,sauce1 anchovy butter1 #cdi ,sauce ,anglaise1 #chg2 ,anglaise 7for fish71 #chg ,sauce ,bearnaise1 #ac2 ,bearnaise tomatee1 #ac ,sauce ,bechamel 7cream71 #cbb ,sauce ,bercy1 #ch2 #cbf ,sauce ,bordelaise1 #ccd ,sauce1 brandy1 #di ,sauce bread1 #i2 bread crumbs1 #dg ,sauce bread 7for game71 #i2 bread crumbs1 #dg ,sauce brown butter1 #ccf ,sauce1 brown gravy1 #cda ,sauce ,cardinal1 #abd ,sauce ,caper1 #cfi ,sauce1 celery1 #bde ,sauce1 ,chambord1 #bed ,sauce1 champagne1 #bcb ,sauce1 chocolate1 cold1 #bgi ,sauce1 choron1 #ac ,sauce1 cocktail1 for oysters1 #bc ,sauce1 ,colbert1 #cdg ,sauce1 cranberry1 #bgd ,sauce1 cream1 #cbb2 cream 7pastry71 #bd ,sauce1 ,creole1 #cga ,sauce1 curry1 #cgg ,sauce1 devil1 #aba ,sauce1 ,diplomate1 #aed ,sauce1 ecrevisse1 #bbj ,sauce1 egg1 #cbb ,sauce estragon 7tarragon71 #ajf ,sauce1 ,fidgi1 #acf ,sauce ,figaro1 #bca2 cold1 #bca ,sauce ,flamande1 #bdd ,sauce fleurette1 #ccj ,sauce ,forestiere1 #cdi ,sauce ,genoise1 #cbg ,sauce giblet1 #gd ,sauce ,golfin1 #cgg ,sauce green ,hollandaise1 #dd ,sauce1 hard 7pastry71 #di ,sauce ,hollandaise1 #cai ,sauce ,horose1 #cgd ,sauce1 horseradish1 cold1 ,english style1 #cbi ,sauce1 horseradish en bouillon1 #cbi ,sauce1 horseradish in cream1 #cbi ,sauce ,hussarde1 #aga ,sauce1 ,indian soy1 #bee ,sauce1 ,italian wine 7pastry71 #bgi ,sauce ,italienne1 #cfa ,sauce ,kentucky1 #bec ,sauce1 lemon 7pastry71 #hg ,sauce1 lobster1 #bgc ,sauce ,madere1 #ccj ,sauce maitre d'hotel1 #cbd ,sauce1 maraschino 7for iced pudding71 #hj ,sauce ,mariniere1 #fd ,sauce matelote 7fish71 #fi ,sauce ,maximilienne1 #bfg ,sauce mayonnaise1 #cbe ,sauce ,meuniere1 #cge ,sauce mignonette1 #cee ,sauce mint1 #cgc ,sauce ,montebello1 #bcj ,sauce ,mornay1 #cgc ,sauce ,mousseline1 #cca ,sauce mustard1 #baa2 #ceh ,sauce ,newburg1 #cf ,sauce nonpareil1 #bdj ,sauce1 olive1 #aba ,sauce1 orange1 #hg ,sauce1 oyster1 #af ,sauce1 paprika1 #ced ,sauce1 pepper1 #aea ,sauce ,perigord1 #fg2 #cfd ,sauce1 ,perigordine1 #cea ,sauce1 ,perigueux1 #fg ,sauce1 pink mayonnaise1 #ad ,sauce piquante1 #cde ,sauce poivrade1 #fj ,sauce port wine1 #fd2 #bce ,sauce poulette1 #cej ,sauce remoulade1 #chh ,sauce ,riche1 #cgi ,sauce ,robert1 #ade ,sauce ,rougemont1 #bef ,sauce ,sabayon 7pastry71 #aab ,sauce shrimp1 #cfb ,sauce ,soubise1 #ad ,sauce1 special1 #ceb ,sauce ,supreme1 #cci ,sauce1 sweet-sour1 #fa ,sauce tarragon 7estragon71 #ajf ,sauce1 tartar1 #ccb ,sauce1 vanilla cream1 #bd ,sauce ,venetienne1 #adh ,sauce verte1 #aaf ,sauce au vin blanc1 #cbd ,sauce vinaigrette1 #chi ,sauce1 white wine1 #cbd ,sauce1 wine1 #bjh ,sauerkraut1 #de ,sausages1 breakfast1 #cga ,sausages1 ,frankfurter1 imported1 #bdc ,savarin au ,kirsch1 #chd ,savarin ,chantilly1 #chd2 ,mirabelle1 #chd ,savarin ,montmorency1 #chd ,saxony pudding1 #ig ,scallops a la ,mornay1 #fb ,scallops1 ,newburg1 #ef ,scallops1 ,poulette1 #bii ,schlemmerbroedchen 7sandwich71 #bbc ,schmorrbraten1 sour 7see ,beef71 #ach ,scotch consomme1 #aa ,sea bass1 boiled1 ,hollandaise1 #fc ,sea bass1 ,montebello1 #baf ,seed biscuits1 #bgc ,shad1 baked with raisins1 #ajg ,shad1 broiled1 ,albert1 #fh ,shad1 broiled1 maitre d'hotel1 #ea ,shad and roe1 baked1 a l',americaine1 #aae ,shad roe1 bordelaise1 #acd2 #aea ,shad roe1 en bordure1 #aeh ,sheepshead1 boiled1 cream sauce1 #di ,sheepshead1 boiled1 sauce ,hollandaise1 #cci ,shad roe1 broiled1 with bacon1 #hj ,shad roe1 broiled1 maitre d'hotel1 #g ,shad roe1 broiled1 ravigote1 #hd ,shad and roe1 planked1 #id ,shell fish 7see ,classified ,index7 ,sherbets 7see ,classified ,index7 ,sherbet ,california1 #aac ,sherry jelly1 #dj ,shrimps with mushrooms1 #he ,shrimp patties1 #bce ,shrimp salad1 #cdb2 ,anastine1 #bgf ,shrimp sauce1 #cfb ,shrimp soup1 family style1 #bia ,shortcake1 raspberry1 #ajb ,shortcake1 strawberry1 #ajb2 old-fashioned1 #ajb ,shredded wheat biscuit1 #ccf ,silver cake1 #bfe ,sirloin 7see ,classified ,index1 beef7 ,skate1 au beurre noir1 #cdi ,smelts1 broiled1 ,americaine1 #cjg ,smelts1 fillet of1 ,stanley1 #abd ,smelts1 fried1 #ccb ,smelts1 planked1 en bordure1 #cdg ,snails 7see ,bread71 #cad ,snails 7pastry71 #aib ,soft clam soup1 ,salem1 #afa ,sole1 aiguillettes of1 ,hoteliere1 #df2 ,mariniere1 #ee ,sole1 ,colbert1 #adg ,sole1 cold fillet of1 ,raven1 #cei ,sole1 ,dejazet1 #caa ,sole1 fillet of1 ,bercy1 #ec ,sole1 fillet of1 ,bretonne1 #aja ,sole1 fillet of1 ,cardinal1 #aae ,sole1 fillet of1 ,castelanne1 #ae ,sole1 fillet of1 ,choisy1 #dd ,sole1 fillet of1 ,diplomate1 #cfh ,sole1 fillet of1 ,doria1 #acg ,sole1 fillet of1 ,florentine1 #chd ,sole1 fillet of1 ,francaise1 #bjj ,sole1 fillet of1 ,gasser1 #d ,sole1 fillet of1 ,joinville1 #cga ,sole1 fillet of1 ,judic1 #cjc ,sole1 fillet of1 ,lord ,curzon1 #ah2 #adj ,sole1 fillet of1 ,mantane1 #afj ,sole1 fillet of1 ,marechale1 #dj ,sole1 fillet of1 ,marguery1 #abb2 #chb ,sole1 fillet of1 ,maximilian1 #cge ,sole1 fillet of1 ,meissonier1 #bga ,sole1 fillet of1 ,montmorency1 #ahh2 #bae ,sole1 fillet of1 ,normande1 #h ,sole1 fillet of1 ,orly1 #gh ,sole1 fillet of1 ,paul ,bert1 #bhc ,sole1 fillet of1 ,paylord1 #bbi ,sole1 fillet of1 ,pondichery1 #bff ,sole1 fillet of1 ,royal1 #aj ,sole1 fillet of1 ,rose ,caron1 #be ,sole1 fillet of1 ,st4 ,cloud1 #aji ,sole1 fillet of1 ,st4 ,malo1 #cfj ,sole1 fillet of1 ,st4 ,nazaire1 #afg ,sole1 fillet of1 ,suchet1 #abh ,sole1 fillet of1 ,talleyrand1 #agd ,sole1 fillet of1 ,turbigo1 #ga ,sole1 fillet of1 under glass1 #hd ,sole1 fillet of1 ,valeska1 #chi ,sole1 fillet of1 ,victoria1 #fj ,sole1 fillet of1 ,villeroi1 #gc ,sole1 fillet of1 au vin blanc1 #cbd ,sole1 fillet of1 ,voisin1 #aje ,sole1 fried fillet of1 #chh ,sole1 fried fillet of1 ,remoulade1 #chh ,sole1 ,heloise1 #cjh ,sole1 medaillon of1 ,victor1 #chj ,sole1 small fried fillet of1 #gh ,sorrel1 #bh ,sorrel soup a l'eau1 #aei ,sorrel soup with rice1 #ahf ,soubise 7for stuffing chops1 etc471 #ad ,soubise sauce1 #ad ,souffle au fromage1 #ie ,souffle glace aux fraises and with raspberries1 #aff ,souffle glace1 plain1 #adh ,souffle glace1 ,st4 ,francis1 #afj ,souffle glace1 ,pavlowa1 #afj ,soup1 ,algerienne 7cream71 #adg ,soup1 artichokes 7cream71 #aff ,soup1 asparagus 7cream71 #ced ,soup1 asparagus1 ,favori 7cream71 #cjh ,soup1 ,bagration 7cream71 #aci ,soup1 bananas 7cream71 #fe ,soup1 bean and cabbage1 #bgi ,soup1 bisque d'ecrivisses 7cream71 #chc ,soup1 bisque of ,california oysters 7cream71 #i ,soup1 bisque of clams 7cream71 #cej ,soup1 bisque of crabs 7cream71 #bc ,soup1 burned farina1 #aae ,soup1 cabbage1 ,normande1 #agj ,soup1 ,cardinal 7cream71 #adi ,soup1 cauliflower 7cream71 #cbe ,soup1 celery1 #cbh ,soup1 celery broth1 cold1 #bea ,soup1 celery1 ,kalamazoo 7cream71 #ci ,soup1 chicken1 ,bresilienne1 #ahd ,soup1 chicken 7cream71 #cce ,soup1 chicken1 ,florentine1 #bdb ,soup1 chicken1 ,francaise1 #bih ,soup1 chicken ,hortense 7cream71 #ib ,soup1 chicken1 ,mulligatawny1 #bjd ,soup1 chicken okra1 #cfe ,soup1 chicken1 ,piedmontaise1 #bjh ,soup1 chicken1 ,portugaise1 #aic ,soup1 chicken1 a la ,reine 7cream71 #cge ,soup1 chicken1 ,san ,remo1 #bha ,soup1 clam1 homemade1 #bhc ,soup1 clear green turtle1 #ic ,soup1 ,congolaise 7cream71 #aec ,soup1 ,cooper1 #ade ,soup1 corn and onions 7cream71 #bgc ,soup1 ,countess 7cream71 #ahb ,soup1 crab gumbo1 #bab ,soup1 croute ,bretonne1 #aij ,soup1 ,ditalini a la ,royal1 #bgb ,soup1 endives 7cream71 #cfd ,soup1 farina 7cream71 #fg ,soup1 farina1 ,francis ,joseph1 #abc ,soup1 farina lie 7cream71 #bff ,soup1 flageolets 7cream71 #baf ,soup1 frogs' legs 7cream71 #ef ,soup1 ,german carrot1 #bfb ,soup1 ,german lentil1 #hi ,soup1 giblet a l',anglaise1 #cbc ,soup1 green corn 7cream71 #fi2 #aeg ,soup1 hare1 ,uncle ,sam1 #bid ,soup1 ,hungarian1 #cja ,soup1 lamb broth a la ,greque1 #abg ,soup1 lamb broth a la ,reine1 #bbf ,soup1 lamb broth1 ,olympic ,club1 #afd ,soup1 lettuce 7cream71 #fb ,soup1 lima beans 7cream71 #ea ,soup1 macaroni with leeks1 #bfa ,soup1 maintenon 7cream71 #ah ,soup1 mock turtle1 #df ,soup1 mutton1 ,kitchener1 #bfc ,soup1 onion au gratin1 #fa2 #cdb ,soup1 onion and tomato1 #bif ,soup1 ox tail1 ,english style1 #cb ,soup1 oyster1 family style1 #cch ,soup ,pannade1 #fc ,soup1 ,parisienne 7cream71 #ajd ,soup1 parsnips 7cream71 #abj2 #agb ,soup1 peas 7cream71 #cje ,soup1 pea1 ,st4 ,germain 7cream71 #cje ,soup1 potatoes 7cream71 #ccd ,soup1 pea ,suzon1 #cje ,soup1 pea1 with vermicelli1 #bch ,soup1 petite marmite1 #chb ,soup1 pot au feu1 #ge ,soup1 potato1 ,dieppoise1 #aad ,soup1 potato1 ,faubonne1 #if ,soup1 potato and leek1 #ccc ,soup1 ,reine ,mogador 7cream71 #ig ,soup1 rice1 a l',allemande1 #bag ,soup1 rice 7cream71 #chf ,soup1 rice1 ,palermo1 #bcc ,soup1 ,rocol1 a la ,russe1 #aed ,soup1 shrimp1 family style1 #bia ,soup1 soft clam1 ,salem1 #afa ,soup1 sorrel1 a l'eau1 #aei ,soup1 sorrel1 with rice1 #ahf ,soup1 stock for1 #cda ,soup1 summer squash 7cream of71 #cjj ,soup1 terrapin1 ,southern style1 #bbg ,soups1 thick 7see ,classified ,index7 ,soup1 tomato broth1 hot or cold1 #bba ,soup1 ,veloute of chicken1 #cfh ,soup1 ,velautine ,aurore1 #ada ,soup1 ,velvet1 #gi ,soup1 ,viennese bean1 #hf ,soup1 watercress 7cream71 #bad ,soup1 white bean1 #gd ,spaghetti1 ,caruso1 #ih ,spaghetti in cream1 #adh ,spaghetti1 ,milanaise1 #cdi ,spanish mackerel1 broiled1 aux fines herbes1 #i ,spanish mackerel1 fillet of1 ,montebello1 #ag ,spareribs1 broiled1 with lentils1 #cc ,spaetzel1 #fe ,special sauce1 #ceb ,spiced apples1 sweet1 #bcg ,spiced cherries1 #bcf ,spiced tomatoes1 #bcg ,spiced vinegar1 for pickles1 #bcf ,spinach1 boiled1 #e ,spinach1 ,english style1 #e ,spinach in cream1 #eb ,spinach1 timbale of1 #bcb ,sponge cake1 #gf ,spoon or mush bread1 #cae ,spring lamb ,irish stew with dumplings1 #bhc ,squab 7see ,classified ,index7 ,squab1 boneless1 en aspic1 #bji ,squab1 breast of1 au jus1 #bgf ,squab1 breast of1 ,eveline1 #big2 ,perigord1 #abc ,squab1 breast of1 saute in butter1 #aeh ,squab1 breast of1 under glass1 ,st4 ,francis1 #ce ,squab1 broiled1 #ic2 with fresh mushrooms1 #ic ,squab chicken1 broiled1 #cea ,squab chicken1 ,michels1 #bad ,squab chicken1 plain potted1 #aj ,squab chicken1 saute1 ,sutro1 #eh ,squab en compote1 #ae ,squab1 galantine of1 #baa ,squab pot pie1 ,english style1 #a ,squab roast1 au jus1 #ec ,squash1 to can1 #bhi ,squash1 ,hubbard1 baked1 #cfb ,steak1 ,tartare1 #bac ,stews 7see ,classified ,index7 ,stock for soup1 #cda ,strawberries a la mode1 #adi ,strawberries1 canned1 #acc ,strawberry cream pie1 #ade ,strawberry coupe1 fresh1 #abi ,strawberry ice cream1 #cdj ,strawberry meringue1 #baj ,strawberries1 ,parisienne1 #add ,strawberry pie1 #hf ,strawberry preserves1 #acb ,strawberries1 ,romanoff1 #aji ,strawberry shortcake1 #ajb2 old-fashioned1 #ajb ,strawberries1 stewed1 #cbj ,strawberry water ice1 #a ,strawberry whipped cream1 #bij ,string beans1 #cbb ,string beans1 ,alsacienne1 #ajb ,string beans salad1 #ade2 #chb ,string beans with shallots1 #beb ,string beans sweet-sour1 #bad ,string beans1 with tomatoes1 #bef ,string beans and tomato salad1 #bfa ,striped bass1 ,portugaise1 #cgf ,striped bass1 stewed1 ,americaine1 #bdh ,striped bass1 boiled1 ,indian soy sauce1 #bee ,striped bass1 ,buena ,vista1 #ahd ,striped bass1 planked1 #cee ,strips1 ,german almond1 #ahj ,streusel cake1 #aij ,succotash1 #ahi ,stuffing1 rice1 #cci ,sugar1 to cook to a blow1 #agg ,sugar cured ham glace1 #bdg ,summer squash au beurre1 #cbg ,summer squash1 cream of1 soup1 #cjj ,summer squash1 mashed1 #aeg ,summer squash1 ,native ,son1 #aeh ,supper selections1 #fc1 #fd1 #gc1 #hc1 #ib1 #if1 #aag1 #abb1 #ccc1 #cce1 #cec1 #cef1 #cfd1 #cga ,supreme sauce1 #cci ,sweetbreads braise1 ,ancienne1 #aje ,sweetbreads braise1 ,clamart1 #if ,sweetbreads braise1 ,georginette1 #bfj ,sweetbreads braise 7glace71 #chc ,sweetbreads braise1 ,godard1 #abh ,sweetbreads braise1 ,henry ,,iv1 #hg ,sweetbreads braise1 ,marie ,louise1 #ib ,sweetbreads braise1 ,montebello1 #aff ,sweetbreads braise1 ,pompadour1 #cei ,sweetbreads braise1 ,princess1 #ahh ,sweetbreads braised1 ,soubise1 #aha ,sweetbreads braise1 ,elizabeth1 #bac ,sweetbreads braise1 ,st4 ,george1 #afb ,sweetbreads braise1 ,zurich1 #abe ,sweetbreads broiled1 #cbg ,sweetbread croquettes1 #cha ,sweetbreads ,egyptienne1 #bbi ,sweetbreads1 ,figaro1 #bca ,sweetbreads ,lavaliere1 #agh ,sweetbreads1 ,lieb1 #bci ,sweetbreads ,liencourt1 #bic ,sweetbreads ,marigny1 #baf ,sweetbreads1 ,metropolitan ,club1 #bai ,sweetbread patties in cream1 #aa2 #aaj ,sweetbreads ,poulette1 #bjh ,sweetbreads ,royal1 #bhe ,sweetbreads1 ,st4 ,albans1 #bcf ,sweetbreads1 ,saint ,monde1 #cjf ,sweetbreads1 ,sans ,gene1 #bdd ,sweetbreads1 ,theodora1 #eg ,sweet omelet1 plain1 #cbj ,sweet potatoes1 ,southern style1 #be2 #aac ,sweet potato croquettes1 #ij ,sweet potato pudding1 #cae ,sweet-sour sauce1 #fa ,tahoe trout1 boiled1 pepper sauce1 #aea ,tahoe trout1 boiled1 sauce mousseline1 #afa ,tahoe trout1 boiled1 ,vatchette1 #adb ,tango cake1 #bge ,tapioca pudding1 #dc ,tapioca royal 7consomme parfait71 #ig ,tarragon sauce 7estragon71 #ajf ,tart1 sand 7sable71 #fi ,tartar sauce1 #ccb ,tartelette au ,bar le ,duc1 #af ,tartelette of pears1 #cbe ,tartine ,russe 7hors d'oeuvre71 #ig ,tea biscuits1 #cbi ,tea1 ,english breakfast 7see ,ices1 etc471 #ai ,teas1 selections1 #ajj1 #cag1 #ccd1 #ccg ,teal duck1 roasted1 #cbc ,tenderloin 7see ,classified ,index1 beef7 ,terrapin au beurre1 #bgh ,terrapin ,baltimore1 #ha ,terrapin1 how to boil1 #ha ,terrapin1 ,jockey ,club1 #ha ,terrapin ,maryland1 #ha ,terrapin soup1 ,southern style1 #bbg ,terrine de foie gras en aspic1 #bjb2 #baf ,terrine de foie gras a la gelee1 #ic2 #cei ,thick soups 7see ,classified ,index7 ,thon marine salad 7hors d'oeuvre71 #bg ,thousand ,island salad dressing1 #cce ,tipsy parsons1 #bjf ,toast1 anchovy1 #aci ,toast1 anise1 #bgh ,toast1 cheese1 #cji ,toast1 ,melba1 #fe ,toast1 milk1 #cbg ,tomatoes1 baked1 #afd ,tomato broth1 hot or cold1 #bba ,tomatoes1 glacees1 #cfh ,tomate ,parisienne 7hors d'oeuvre71 #bh ,tomatoes1 pickled1 green1 #bhg ,tomato preserves1 #aie ,tomatoes1 scalloped1 #bfj ,tomatoes1 sliced1 #cjf ,tomatoes sliced 7salad71 #cbh2 #cdc ,tomatoes1 spiced1 #bcg ,tomatoes1 stewed1 #cj2 stewed1 ,brazilian1 #gi ,tomatoes1 stewed1 family style1 #aba ,tomatoes stuffed with anchovies1 #ajd ,tomatoes1 stuffed1 with chestnuts1 #c ,tomatoes1 stuffed1 ,creole1 #agh ,tomatoes1 stuffed1 ,nana 7hors d'oeuvre71 #ceh ,tomatoes1 stuffed1 ,noyer1 #cea ,tomato en surprise 7hors d'oeuvre71 #bad2 #bdi ,tomcods1 fried1 #ff ,tomcods1 meuniere1 #cc ,tomcods1 ,montmorency1 #abj ,toulouse 7garniture71 #be ,tournedos1 #cf ,tournedos 7see ,classified ,index1 beef7 ,tournedos1 ,boulanger1 #cfj ,tournedos1 ,goncourt1 #cfh ,tripe a la mode de ,caen1 #fj ,tripe1 ,blanchard1 #che ,tripe1 boiled honeycomb1 #cbd ,tripe1 broiled honeycomb1 ,chili sauce1 #acb ,tripe1 broiled honeycomb1 maitre d'hotel sauce1 #cbd ,tripe in cream with peppers1 #aag ,tripe ,creole1 #cgh ,tripe ,etuve1 ,bonne ,femme1 #bfd ,tripe1 honeycomb1 saute aux fines herbes1 #bhf ,tripe saute1 ,lyonnaise1 #di ,tripe and oysters in cream1 #cfh ,tripe and potatoes1 family style1 #a ,tripe1 ,wm4 ,h4 ,crane1 #cac ,trout1 boiled1 plain1 #cbg ,trout1 fillet of1 ,rachel1 #aee ,tuna salad1 #ccb ,turbot1 aiguillettes of1 ,bayard1 #afi ,turbot1 boiled1 nonpareil1 #bdj ,turbot1 fillet of1 ,bagration1 #bia ,turbot1 fillet of1 bateliere1 #bai ,turbot1 fillet of1 ,bonnefoy1 #fg ,turbot1 fillet of1 ,daumont1 #c ,turbot1 fillet of1 ,jean ,bart1 #afc ,turbot1 fillet of1 ,nesles1 #id ,turbot1 fillet of1 ,sarcey1 #ajc ,turbot1 fillet of1 ,tempis1 #bbc ,turbot1 fillet of1 ,windsor1 #aah ,turkey1 broiled baby1 #aib ,turkey1 deviled legs with chow chow1 #ai ,turkey hash1 ,chateau de ,madrid1 #ahe ,turkey hash on toast1 #cef ,turkey livers en brochette1 #ff ,turkey1 roast1 #ff ,turkey stuffed with chestnuts1 #cee ,turnips glaces1 #cgh ,turnips1 mashed1 #cfi ,tutti frutti 7see ,ices1 etc471 #da ,tutti frutti pudding1 #big ,vanilla brandy1 #bje ,vanilla ,charlotte glacee1 #aad ,vanilla cream sauce1 #bd ,vanilla custard pie1 #aaa2 #cbh ,vanilla custard with meringue1 #bjf ,vanilla ,darioles1 #bdj ,vanilla ice cream1 #cbj ,vanilla meringue pie1 #aaa ,varsovienne 7soup garnish71 #cai ,veal1 breast1 stuffed1 au jus1 #bg ,veal chops1 broiled1 #ccj ,veal chops en papillote1 #dj ,veal cutlets1 breaded1 tomato sauce1 #adh ,veal1 fricandeau of1 au jus1 #ih ,veal fricassee1 #bj ,veal kidney1 broiled1 ,english style1 #afh ,veal kidney1 roast1 #cgh ,veal kidney1 saute au ,madere1 #beh ,veal1 leg of1 au jus1 #ccc ,veal1 loin of1 roasted1 #agi ,veal1 7paprika schnitzel71 #fe ,veal paprika 7stew71 #bab ,veal1 rolled1 ,huguenin1 #he ,veal saute1 ,catalane1 #cjb ,veal1 shoulder1 au jus1 #cbe ,veal sweetbreads 7see ,classified ,index1 veal7 ,veal1 ,wiener schnitzel1 #cd ,vegetables 7see ,classified ,index7 ,vegetable salad1 fresh1 #ag ,velvet soup1 #gi ,veloutine ,aurore 7soup71 #ada ,veloute of chicken 7soup71 #cfh ,venitienne sauce1 #adh ,venison chop 7steak71 port wine sauce1 #bce ,venison1 roast saddle of1 #aih ,vert d'epinards 7green coloring71 #dd ,verte sauce1 #aaf ,victor salad dressing1 #aab ,victoria 7see ,fish71 #fj ,viennese bean soup1 #hf ,vinaigrette sauce1 #chi ,vinegar1 spiced1 for pickles1 #bcf ,violets1 preserved1 #bhi ,virginia ham and eggs1 #ajd ,vol au vent patty shells1 #be ,vol au vent of salmon1 ,genoise1 #abb ,vol au vent1 ,toulouse1 #cgc ,wafers1 almond1 #bad ,wafers1 mint1 #cjg ,waffles1 #cca2 #agf ,waldorf salad1 #cdg ,water ice1 apple1 #ia ,water ice1 cantaloup1 #a ,water ice1 cranberry1 #bii ,water ice1 lemon1 #a ,water ice1 macedoine1 #f ,water ice1 ,normandie1 #f ,water ice1 orange1 #a ,water ice1 raspberry1 #a1 #ccg ,water ice1 red currant1 #cjj ,water ice1 strawberry1 #a ,watercress salad1 #dh ,watermelon preserves1 #aid ,wax beans in butter1 #aag ,wedding feast selections1 #bic1 #cij ,wedding cake1 #bic ,welch rabbit1 #cef ,welch rabbit1 special1 #cag ,wheat bran gems1 #cah ,whipped cream1 #aef ,whipped cream1 banana1 #bij ,whipped cream in cup1 #bdf ,whipped cream1 peach1 #bij ,whipped cream1 raspberry1 #bij ,whipped cream1 strawberry1 #bij ,white bean salad1 #bbf ,white bean soup1 #gd ,white wine sauce1 #cbd ,whitebait1 fried1 #ge ,whitebait on graham bread1 #ced ,whitefish1 baked1 ,st4 ,menehould1 #bbf ,whitefish boiled1 ,golfin1 #cgg ,whitefish1 boiled1 ,netherland style1 #a ,whitefish1 broiled1 maitre d'hotel1 #cdb ,wiener schnitzel 7veal71 #cd ,windsor sandwich1 #ajj ,wine jelly1 #dj ,wine jelly with apricots1 #bgj ,wine jelly with berries1 #bgj ,wine jelly with peaches1 #bgj ,wine jelly with whipped cream1 #bdg ,wine sauce1 #bjh ,yarmouth bloater1 #cdb ,yarmouth bloater in oil 7hors d'oeuvre71 #ih ,yorkshire buck1 #abb ,yorkshire pudding1 #cdi ,the ,epicurean ,by ,,chas4 ,,ranhofer ,an ,all-,around ,cook ,book for the ,kitchen1 ,pastry ,room1 ,pantry1 ,storeroom1 and ,beverage ,room ,the opening chapter is on ,table ,service1 and leads off with the arrangement of the bill of fare1 followed with a chapter on wines1 including a list of the different wines appropriate for the different courses1 and the wines usually called for at dinners of ,americans1 ,frenchmen and ,germans1 respectively4 ,this is followed by a system of menu-compiling for course dinners ranging from #d to #cf covers1 and stating the time it should take to serve the dinners4 ,how to lay and decorate the table2 the seating of the host and guests2 the fixing of the sideboard2 the duties of the steward and waiters2 dinner table etiquette1 the manner of serving the different courses1 including wines1 and the windup with the tea service are cleverly explained4 ,the ,french and ,russian service are explained and a list is presented of the china1 glassware1 silver1 etc41 required for a dinner of twenty-four persons4 ,next comes valuable information regarding breakfasts1 luncheons and suppers4 ,note the ,diversity of the ,contents ,there is a table of supplies in which is given the ,french and ,english names of the foods and the time of year each is in season4 ,this table includes fish and shell fish1 poultry1 fruits1 game1 meats1 and vegetables4 ,this is followed with a model market list to show at a glance quantities received1 on hand1 and needed4 ,we have so far got to page #bd and we come to ,bills of ,fare4 ,these occupy #add pages and present specimens for breakfasts1 luncheons1 dinners1 buffet or standing suppers1 collations1 hunting parties1 garden parties served ambigue1 sit down suppers1 and dancing parties1 including the refreshments and supper4 ,every dish is numbered to correspond with a recipe for its preparation in another part of the book1 the #c1gae recipes given being all represented in these bills of fare4 ,next comes a chapter on ,elementary ,methods1 in which is taught such information as how to peel almonds1 to blanch vegetables1 to make paste borders1 to prepare bouchees1 to braise1 bread1 carve1 mold jellies1 make vegetable colors1 prepare different style creams1 make puff paste1 beat up eggs1 clean fish1 prepare forcemeats and bread stuffing and gelatines1 grate cheese1 cook icing1 prepare jellies1 cut fat pork for larding1 lard meat1 poultry and game1 cut lemons1 dress meringues1 make mince meat1 flute mushrooms1 stone olives1 fix parsley for garnishing1 make almond and many other pastes2 press meats1 gelatines1 breasts1 sweetbreads1 etc41 prepare quenelles1 clean currants1 reduce and strain sauces1 prepare rissoles1 cut roots with a spoon and with a vegetable cutter2 to prepare salpicon2 to scald and sieve2 the use of spices1 aromatics and seasonings for cooking purposes2 to cast and color stearine1 to strain purees1 cook sugar1 make tarts2 make thickenings for soups1 sauces and stews2 to line and bake timbale crusts1 brush and peel truffles1 dress1 singe and truss poultry and game for entrees and roasting2 make vol-au-vent crust1 white stock for meats and vegetables1 etc41 etc41 etc4 ,then follows a chapter on ,kitchen ,utensils1 in which about every known article of kitchen furniture and equipment 7when the book was written7 is described and illustrated4 ,this includes the cold storage department1 as well4 ,next comes the department of ,soups1 of which the making of two hundred kinds is explained4 ,this is followed by ,sauces--,stocks1 ,essences and ,auxiliaries1 for which #bea recipes are given4 ,following the sauces is a department of garnishings1 for which there are #acc recipes4 ,next is a chapter on ,side ,dishes1 in which recipes for #fc cold and #aeh hot are given4 ,then follows a chapter on ,mollusks and ,crustaceans1 with #aja recipes4 ,a chapter on ,fish comes next with #bah recipes4 ,this is followed with chapters on ,beef1 #afe recipes2 ,veal1 #afe recipes2 ,mutton1 #ge recipes2 ,lamb1 #aji recipes2 ,pork1 #dh recipes2 ,poultry1 #bbd recipes2 and ,game1 #afc recipes4 ,as yet we have got only about half way through the book4 ,the next chapter is headed ,miscellaneous ,entrees1 and gives #aih recipes4 ,next is a department of ,cold ,service1 including garnishings for cold dishes1 the making of cooked salads1 cooked and raw vegetable salads1 green salads1 etc4 ,there are #bfg recipes in this department4 ,following comes a chapter on ,vegetables1 with #agb recipes4 ,then one on ,eggs1 with #ajj different ways of cooking4 ,then comes a chapter headed ,farinaceous1 with #cg recipes4 ,this is followed with ,sweet ,entremets1 of which there are recipes for #acd hot and #ii cold4 ,we now come to the ,pastry1 beginning with large cakes for entremets1 #dj recipes2 breakfast cakes1 #ai recipes2 small cakes for entremets1 #eb recipes2 tea cakes1 #bd recipes2 and fancy cakes1 #dj recipes4 ,next is the ,bakery department with #ag recipes1 together with full information regarding utensils1 yeast1 ferment1 leaves1 etc41 etc4 ,then follows a chapter on ,ices1 including ,iced ,drinks1 with #ahi recipes4 ,following this is a department of ,confectionery1 with #ij recipes1 including large pieces1 candies1 preserves1 salted almonds1 cheeses and fresh fruits1 chocolate1 coffees1 raccahout1 teas1 etc4 ,then follows a very interesting chapter on ,wines1 with information regarding the care of bottling1 clarifying1 decanting1 and freezing2 punches1 dessert1 drinks1 etc4 ,this is followed with a pictorial display of last century tables1 and a ,collection of ,delmonico's ,menus1 occupying #fd pages of the book4 ,the volume ends with a comprehensive index occupying #dd double column pages4 ,the book is profusely illustrated--there being no less than #hjf cuts interspersed among the reading matter4 ,the pictures are very good of their kind1 too4 ,another most excellent feature of this great cook book is that every recipe in it appears under a good1 honest ,english name1 alongside of which is the translation of it into the ,french4 ,,price #g4jj ,postage ,prepaid ,for ,sale by ,,the ,,hotel ,,monthly ,,bookshop #iej ,merchandise ,mart ,,john ,,willy1 ,inc4 ,,chicago #ed1 ,,ill4 ,popular ,handbooks for ,hotel1 ,restaurant1 ,transportation ,catering1 ,institution and ,club ,use ,the ,epicurean 7,ranhofer7 #g4jj ,the king of cook books is ,the ,epicurean1 by ,charles ,ranhofer1 of ,delmonico's4 ,this book is #a1bjj pages and weighs about ten pounds4 ,it is the most extensive1 the most complete1 the most readable1 the most attractive and the best all-around cook book that has ever been published4 ,the first chapter is devoted to table service1 with instruction in menu-making and the care and service of wines1 the decoration of the table1 the fixing of the sideboard1 complete dining room instructions for the service of course dinners4 ,french and ,russian service is explained4 ,there are lists of china1 glass and silver1 etc42 a table of supplies in which the ,french and ,english names are given1 and a market list4 ,then follows #add pages of menus for breakfasts1 luncheons1 dinners1 buffet or standing suppers1 collations1 hunting parties1 garden parties1 dancing parties1 etc4 ,all dishes in these menus are numbered to conform with recipes for them in the body of the book4 ,there is a chapter on elementary methods1 in which even the drudgery work in the kitchen is explained1 and all the work done by apprentices in the early stages of hotel kitchen work4 ,the chapter on kitchen utensils is very full1 every utensil illustrated4 ,then come the recipes3 #bjj soups1 #bea sauces1 #acc garnishes1 #aia side dishes1 #aja shell fish1 #bah fish1 #afe beef1 #afe veal1 #ge mutton1 #aji lamb1 #dh pork1 #bbd poultry1 #afc game1 #aih miscellaneous entrees1 #fg salads1 #agb vegetables1 #ajj eggs1 #cg farinaceous foods1 #bcc sweet entrees1 #agj cakes1 #ag breads1 #ahi ices and iced drinks1 #ij confectionery1 and several illustrations of centerpieces4 ,there is an exhaustive chapter on wines1 several recipes for mixed drinks1 and #fd pages devoted to a collection of ,delmonico menus4 ,the index occupies #dd double-column pages4 ,there are more than #hjj illustrations4 ,a most excellent feature of ,the ,epicurean is that every recipe in it appears under a good honest ,english name1 alongside of which is the translation of it into ,french4 ,it is beautifully bound in ,keratol ,levant grain1 embossed in gold4 ,the ,palmer ,house ,cook ,book 7,amiet7 #c4jj ,here is the book you have been waiting for 444 the new ,palmer ,house ,cook ,book 444 newly revised1 new recipes 444 illustrated with #bj beautiful natural color and #bj black and white illustrations4 ,the new ,palmer ,house ,cook ,book contains all the menus and recipes that made the first edition a best seller1 plus many new recipes and color illustrations4 ,recipes for world-famous dishes just as they are prepared by ,chef ,amiet in ,chicago's ,palmer ,house1 and in other leading hotels1 clubs1 restaurants and in private homes4 ,yet1 the instructions are so clear and simple1 even a beginner can produce the dishes with wonderful results4 ,the book is divided into two sections4 ,the first section gives menus with recipes for seventy-six consecutive days4 ,the second part is devoted to a choice of #cci recipes which may be substituted for any of those on the daily menus2 and instructions for preparing the sauces1 garnishes and dressings called for on the menus4 ,outstanding feature of this book is its #dj beautiful color and black and white illustrations showing the proper manner of service1 and how the finished dish will look4 ,the new ,palmer ,house ,cook ,book is truly a masterpiece of culinary literature 444 a book which every manager1 chef and steward 444 in every hotel1 club1 and restaurant should own and use4 #cah pages of recipes and menus1 plus #dj pages of illustrations1 #e-a_/c x #h inches1 cloth bound4 ,the ,hotel ,st4 ,francis ,cook ,book 7,hirtzler7 #c4jj ,the author was chef of ,hotel ,st4 ,francis1 ,san ,francisco4 ,adapted for hotels1 restaurants1 clubs1 coffee rooms1 families and every place where high-class1 wholesome cuisine is desired4 ,this is the most important culinary book that has come from any press in the last twenty-five years4 ,mr4 ,hirtzler is known thruout ,europe and ,america as one of the ablest chefs of the day4 ,he made the cuisine of the ,hotel ,st4 ,francis world-famous4 ,a feature of the ,hotel ,st4 ,francis ,cook ,book that will be appreciated by thousands of hotel people1 caterers1 families and all interested in home economics1 is the selection and preparation of foods in season2 the presentation of breakfast1 luncheon and dinner menus for every day in the year--the selections appropriate1 and all dishes actually prepared and served in the ,hotel ,st4 ,francis4 ,this feature of the book gives a suggestive quality1 a reminder attribute1 and a knowledge of food economies and food attributes that is hereby brought to the aid of the proficient and the learner1 also enables even the inexperienced to produce the well-balanced menu4 ,the ,hotel ,st4 ,francis ,cook ,book is indexed and cross indexed so that every recipe can be referred to on the instant4 ,the ,edgewater ,salad ,book 7,shircliffe7 #e4jj ,contains more than #fjj tested recipes for salads and salad dressings4 ,mr4 ,shircliffe has not only given the recipes1 but in many cases has supplemented them with author's notes1 calling attention to special health-giving features1 and suggesting diets for the different ailments that afflict humans4 ,he also takes opportunity to preach many a short sermon on the importance of right eating and what is best for health from the cradle to old age4 ,he also intersperses much of human interest in the way of anecdote1 legend and historic events4 ,in this way it is more than a cook book--it is readable to those who are not so much interested in how to make salads as in the enjoyment of them4 ,the great charm of the book is the illustrations1 which are from direct photographs in the natural colors1 so that the dishes illustrated have the eye-appeal and the enticing qualities of the real dish4 ,it is a book that fits into every kitchen--home1 hotel1 club1 hospital1 restaurant1 lunch room1 cafeteria1 steamship1 dining car1 industrial catering plant1 institution1 army mess--in fact1 wherever information is desired as to the why and how to prepare for the table4 ,the ,edgewater ,salad ,portfolio 7,shircliffe7 #b4jj ,a set of beautiful illustrations of salads taken from the ,edgewater ,beach ,salad ,book4 ,they are mounted on heavy green cover stock1 #h-g_/h x #aa-a_/d inches1 each showing one or two of the salads1 and are suitable for framing4 ,the portfolio may be used by the maitre d'hotel to assist him in selling party menus4 ,the illustrations are so natural and appetizing that they make strong appeal to patrons when selecting the salad course for special menus4 ,also these pictures serve as a guide to pantry girls1 showing them how the finished salad should look4 ,the ,edgewater ,sandwich ,book 7,shircliffe7 #b4jj ,supplemented with chapters on hors d'oeuvres1 supremes1 canapes and relishes4 ,more than #fjj recipes4 ,this book is by the author of the ,edgewater ,salad ,book1 the most important culinary book produced in recent years4 ,there are thirty illustrations of sandwiches and hors d'oeuvres4 ,it will meet the requirements of all kinds of refreshment places from the soda fountain to lunch room1 tea room and high-class restaurant4 ,bound in convenient pocket size4 ,a ,selection of ,dishes and the ,chef's ,reminder 7,fellows7 #a4jj ,the book that has met with the largest sale and is in most demand from managers1 stewards and cooks4 ,it is in vest pocket form1 #bbj pages4 ,the most complete and serviceable pocket reference book to culinary matters that has ever been published4 ,it is not a cook book1 in the general sense of the word1 but is full of ideas and suggestions regarding bill-of-fare dishes4 ,chapters are devoted to entrees of all kinds1 salads1 soups1 consommes1 fish and their sauces1 sauces in general1 garnishes1 fancy potatoes1 miscellaneous recipes1 hints to cooks and stewards1 suggestion for breakfast1 lunch and supper dishes1 chafing dish cookery1 menus1 and a pronouncing glossary of culinary terms4 ,hundreds of the dishes listed are given with their bill-of-fare names only1 as the cooks understand the basic work in preparing dishes1 and the sauces and garnishes are treated separately1 with information as to their component parts4 ,thousands of men who possess a copy of this book say it is their greatest help4 ,printed on bond paper1 bound in flexible cover4 ,the ,hotel ,butcher1 ,garde ,manger and ,carver 7,frank ,rivers7 #b4jj ,the author has cultivated a new field in culinary literature1 and produced a book both novel and useful4 ,his experience as butcher1 carver1 chef and steward enabled him to compile facts regarding meats and meat economics1 from the butcher shop to the dining-room table1 that will be invaluable to managers1 stewards1 chefs1 and all persons employed in culinary work4 ,his book digests the subjects of buying1 handling1 sale1 and service of meats1 poultry and fish for hotels1 restaurants1 clubs and institutions4 ,it is varied with suggestions for the use of meats and trimmings for particular dishes2 the composition of these dishes set forth in concise form4 ,the information is clarified by the use of about #cjj illustrations4 ,the index is so comprehensive that any item may be referred to on the instant4 #abe pages4 ,ideas for ,refreshment ,rooms #a4jj ,this book is composed mainly of expositions of catering systems1 in particular1 tea room1 lunch room1 department store1 cafeteria1 school1 industrial plant1 dining car1 club and outside4 ,a valuable feature of it is the illustrating of different accounting systems and report forms2 also plans of lunch rooms1 kitchens and pantries1 showing consistent lay-out4 ,there are more than a hundred beautiful half-tone illustrations picturing refreshment rooms of many kinds1 their decoration1 and furnishment4 ,complete sets of menus of famous catering establishments are presented2 also a large number of menus to fit the lunch room1 cafeteria1 industrial plant1 or school4 ,thruout the book there is a plea for the balanced ration and right eating1 the advocacy of plain foods simply prepared and appetizingly served1 the nutritive value given careful consideration4 ,there is a chapter on service2 a chapter on the brewing and serving of tea and coffee2 several pages devoted to pantry prepared foods2 illustrations of kitchens1 of restaurant checks1 and of many interesting things1 as electric equipment2 questions of fuel economy1 illumination1 and a hundred and one clever ideas in the marketing of prepared foods in public eating houses4 ,the book is thoroly indexed and cross indexed to assure quick finding4 #che pages1 cloth bound4 ,the ,culinary ,handbook 7,fellows7 #b4jj ,presents in concise form information regarding the preparation and service of nearly #d1jjj different bill-of-fare dishes2 also gives much information of encyclopedic nature regarding foods of all kinds4 ,quick reference to every dish described is facilitated with an index of #ci columns arranged in alphabetical order1 and cross indexed so that no matter what one is looking for1 all he has to do is to find the initial letter and under it1 in alphabetical order1 for second1 third and fourth letters1 etc41 the article wanted1 with page on which it is found4 ,referring1 for instance1 to a sauce of any particular kind4 ,find the word ,sauce in the index1 and under it will be found in alphabetical order #adi different sauces2 and under ,salads #ga different kinds1 exclusive of the variations in making4 ,under head of ,sausage there are #de different kinds described1 with directions for making as well as cooking and serving4 ,in fact1 the sausage information in this book is more complete than in any other published4 #aij pages2 #g x #aj inches4 ,the ,menu ,maker 7,fellows7 #b4jj ,this is the last of the successful ready reference books compiled by ,chas4 ,fellows1 author of ,a ,selection of ,dishes and the ,chef's ,reminder and ,the ,culinary ,handbook4 ,in this book ,mr4 ,fellows has compiled in concise form thousands of suggestions for daily changes on the bills-of-fare1 both ,american and ,european plan1 for breakfast1 luncheon and dinner cards1 and so arranged as to give popular changes from day to day to give acceptable variety4 ,the book is supplemented with #aaj pages of sample menus and bills-of-fare1 several of them photographic reproductions1 and representing the cards of hotels and restaurants of both first and second class1 lunch rooms1 transportation catering menus1 club menus1 wine list1 caterer's list1 and several illustrations of glass1 china and silverware and banquet scenes4 ,the book is indexed2 printed on fine quality paper2 page #g x #aj inches1 cloth bound4 ,paul ,richards' ,pastry ,book #b4jj ,this is the title in brief of ,paul ,richards' ,book of ,breads1 ,cakes1 ,pastries1 ,ices and ,sweetmeats1 ,especially ,adapted for ,hotel and ,catering ,purposes4 ,the author is known as one of the most skillful all around bakers1 pastry cooks and confectioners in ,america1 and has demonstrated the quality of his work in leading hotels4 ,in writing this book he took particular pains to have the recipes reliable and worded in such simple fashion that all who read them may readily understand and work from them4 ,the book is in seven parts4 ,part ,i is devoted to fruit jellies and preserves2 jams1 jellies1 compotes and syrups2 preserved crushed fruits for sherbets and ices2 preserving pie fruits2 sugar boiling degrees2 colors4 ,part ,,ii1 pastry and pie making1 pastes and fillings2 pastry creams1 patty cases1 tarts and tartlets2 icings4 ,part ,,iii1 cake baking2 ,part ,,iv1 puddings and sauces4 ,part ,v1 ice creams1 ices1 punches1 etc4 ,part ,,vi1 breads1 rolls1 buns1 etc4 ,part ,,vii1 candy making and miscellaneous recipes2 bread economies in hotel2 caterers' price list4 ,the recipes are readily found with the aid to #cf columns of index and cross index in the back of the book1 this index forming in itself a complete directory1 so to speak1 of breads1 pastry1 ices and sugar foods4 ,printed on strong white paper2 pages #g x #aj inches1 #afh pages1 bound in cloth4 ,pastry for the ,restaurant 7,richards7 #a4jj ,a vest pocket book of #aeh pages1 is1 as its title indicates1 especially produced for the use of bakers employed in restaurants and ,european plan hotels4 ,the style of work required for the ,american plan hotel with table d'hote meal1 and that for the ,european plan hotel restaurant1 where each article is sold for a separate price1 has brought about a demand for a book with recipes and methods especially adapted for the preparation of bakery and pastry goods for individual sale4 ,the first chapter is devoted to ,french pastries1 which are now so generally sold1 yet so little understood1 because of the misnomer title2 then follows cakes and tarts of every kind2 pies1 in great variety2 puddings1 hot and cold2 ices1 ice creams1 and many specialties1 all set forth with ingredients1 quantities1 and methods of mixing and preparing1 and instructions for oven or temperature control4 ,mr4 ,richards' other books have become standard the world over1 and this one will be equally reliable4 ,the index to this book makes a very complete reference to popular pastry goods and will be found valuable as a reminder4 ,the book is printed on bond paper4 ,candy for ,dessert 7,richards7 #a4jj ,ice ,cream for ,small ,plants 7,etta ,h4 ,handy7 #b4ej ,whether you make your own ice cream or buy it on specification from a local manufacturer1 you need this book4 ,it has many practical suggestions for retailing and service2 also special chapters on the selection of manufacturing and storage equipment4 ,there are #bc pages of pictures of specialty dishes4 ,the book shows how high grade frozen foods can be made economically and advantageously in small quantity1 as in the hotel or restaurant4 ,it is a practical handbook on the making of ice cream1 and is written in non-technical language so that it can be easily understood by those not familiar with ice cream production4 ,the formulas are written for use in a forty-quart freezer1 but may be easily adapted to one-half or one-quarter that amount1 or for even smaller quantity4 ,the recipes are carefully standardized and have been successfully used to yield products of uniformly high quality that can be sold at a consistent profit4 ,for those who buy ice cream from a local manufacturer1 and want to control the quality1 ,ice ,cream ,for ,small ,plants enables them to specify formulas for an almost unlimited variety of frozen desserts4 #ahj pages1 #e x #ga_/b inches1 durable cloth binding4 ,the ,vest ,pocket ,pastry ,book 7,meister7 #a4jj ,this little book contains #ejj recipes1 includes #eg for hot puddings1 pudding sauces1 etc42 #gg for cold puddings1 side dishes1 jellies1 etc42 #ij for ice creams1 water ices1 punches1 etc42 #fh for pastes1 patties1 pies1 tarts1 etc42 #gg for cakes2 #ag for icings1 colorings1 sugars1 etc42 #fj for bread1 rolls1 yeast raised cakes1 griddle cakes1 etc41 as well as #ee miscellaneous recipes4 ,mr4 ,meister wrote this book at the request of the editor of ,the ,hotel ,monthly1 who had heard his work highly complimented by his employers1 who said they believed him to have no superior as a first-class workman4 ,the recipes1 while given in few words1 yet are easily understandable and have helped thousands of bakers to improve their work4 ,book is indexed2 printed on bond paper4 ,the ,vest ,pocket ,vegetable ,book 7,moore7 #a4jj ,this book has done more to popularize the cooking and serving of vegetables in hotels and restaurants than any other book ever published4 ,it was written with this idea4 ,the author took particular pains to make this little volume a classic and his masterpiece1 and he succeeded remarkably well4 ,into #abj pages he has condensed more information regarding the history1 cultivation1 nutritive qualities and approved forms of cooking and serving vegetables than can be found in any other book1 no matter how large2 and it has been demonstrated to be a book without mistakes4 ,recipes for soups1 sauces1 garnishings and salads supplement the general recipes4 ,there are #gh ways of preparing potatoes1 #ai of mushrooms1 #ai of onions1 #ae of cabbage1 etc41 #bg of beans1 #ae of rice1 #be of tomatoes1 and others in number in proportion to their importance4 ,the vegetables are given with their ,english names and the ,french and ,german translations4 ,the book is indexed and printed on bond paper4 ,the ,book of ,sauces 7,senn7 #a4jj ,mr4 ,senn is the author of the famous ,twentieth ,century ,cookery ,book1 ,the ,menu ,book1 ,practical ,gastronomy1 and ten other culinary books that have become standard in ,europe1 and that have extensive sale in ,america4 ,his ,book of ,sauces is the most complete work of the kind that has ever been produced4 ,it treats the subject thoroly from every angle and covers all kinds of sauces for meat1 poultry1 fish and salad dishes2 also sweet sauces4 ,this book is adapted not alone for the hotel and catering trades1 but also for family use the world over4 ,epicures will find it invaluable for the suggestions and practical instructions1 together with the culinary lore therein contained4 ,book is vest pocket size1 printed on bond paper4 ,the ,fish and ,oyster ,book 7,kientz7 #a4jj ,the author was for many years chef of ,rector's 7the noted sea foods restaurant in ,chicago71 is a handy vest pocket volume1 the leaf measuring #c x #fa_/b inches4 ,in this book ,mr4 ,kientz tells in concise manner how to cook practically every kind of fish that is brought to the ,american market2 and not only explains the method of cooking1 but also the making of the sauces and the manner of service4 ,every recipe is given with its bill-of-fare name in ,english and its translation into the ,french4 ,the recipes include also such dishes as frogs' legs1 all kinds of shell fish1 snails1 terrapin1 and the fish force-meats4 ,also there is an appendix with specimen fish and oyster house luncheon and dinner menus1 with and without wines4 ,the book is indexed1 printed on bond paper1 bound in flexible cover4 ,economical ,soups and ,entrees 7,vachon7 #a4jj ,this book was written in response to a demand for a book that would tell how to prepare savory dishes from inexpensive materials at small cost2 and1 in particular1 how to use up leftovers2 by which is meant good cooked foods not served at a previous meal1 and which have not in any way lost their marketable value in the sense of deterioration of quality1 but which can be served in hotel or restaurant in the same appetizing manner that leftovers are served in well-to-do families4 ,mr4 ,vachon was selected to write this book because of his reputation as an economical chef4 ,in it he has given recipes in particular for meat entrees of the savory order1 stews1 pies and croquettes1 hash1 salads and fried meats4 ,the soups include creams1 broths1 bouillons1 chowders1 purees1 pepper-pots and the like4 ,it is two books in one1 separately indexed1 printed on bond paper1 leaf #c x #g inches1 bound in flexible cover4 ,eggs ,in a ,thousand ,ways 7,meyer7 #a4jj ,this book gives more reliable information regarding eggs and their preparation for the table than can be found in any other book4 ,is indexed and cross indexed so that any method of cooking eggs and any of the garnishings can be referred to on the instant4 ,the book starts with boiled eggs4 ,then 7following the departmental index in alphabetical order7 are cold eggs1 #gi ways2 egg drinks1 #bb kinds2 eggs in cases1 #be ways2 in cocottes1 #bd ways2 mollet1 #gi ways2 molded in timbales1 #bi ways2 fried1 #cc2 fried poached1 #ch2 hard eggs1 #cb2 miscellaneous recipes1 #bg2 omelets in #baj ways2 poached1 #bbg ways2 scrambled1 #abc2 shirred1 #ie2 stuffed1 hard1 #cd2 surprise omelets1 #i2 sweet eggs1 #af2 sweet omelets1 #ch4 ,the recipes are in condensed form4 ,the book is vest pocket size1 #aej pages1 printed on bond paper4 ,drinks 7,jacques ,straub7 #a4jj ,this book is full of genuine pre-prohibition recipes for mixed ,drinks4 ,the author was wine steward of the famous ,blackstone ,hotel ,bar in ,chicago4 ,it is an authoritative treatise on how mixed drinks should be made4 ,in addition to #gjj practical recipes1 it has a preface by ,oscar of the ,waldorf1 and an opening chapter outlining the care and medicinal value of wines4 ,we recommend ,drinks as the book being used by the finest hotels and clubs1 by connoisseurs of beverages1 and as a book that is authoritative and exceedingly practical because it was written by one who knew how1 and was first published in the days before prohibition 7#aiad74 ,the ,menu ,translator 7,duchamp ,jenning7 #c4jj ,this book was formerly known as the ,universal ,dictionary of ,menus and served as a guide to thousands of menu-makers1 stewards1 and chefs4 ,today1 it has been completely revised1 greatly enlarged and lists about #ab1jjj translations in ,french1 ,english and ,german4 ,items are carefully arranged under #be headings1 making it easy to find any item4 ,now in its seventh edition1 and one of the newest and most complete works of its kind4 #acg pages1 #e x #ga_/b inches4 ,advertising of ,hotels 7,clarence ,madden7 #b4jj ,this is the first practical1 comprehensive inquiry into hotel advertising ever made available4 ,it is the only book which treats the problem of selling rooms and service in its entirety--promotion1 publicity1 in-the-house1 word-of-mouth1 copy1 appropriation1 media selection1 and agency contact4 ,mr4 ,madden is acquainted with both sides of the advertising picture4 ,his book brings the two into sharp focus and shows their proper relationship4444 ,anyone who is in any way affected by hotel advertising should be sure to have on hand a copy of ,,the ,,advertising ,,of ,,hotels for study1 reference1 and guidance4 ,the ,van ,orman ,system of ,hotel ,control 4#ej ,a book illustrating and describing the many forms used in the hotels of the ,van ,orman ,chain of hotels4 ,american ,plan ,check ,system 7,lewis7 #a4jj ,hospitality 7,mc,govern7 #a4jj ,the ,american ,waiter 7,goins7 #a4jj ,this is the only published book that treats intelligently of the waiter's work from bus boy to head waiter1 for both hotel and restaurant requirements4 ,interspersed are chapters on the care of table wares1 salad making1 table setting1 carving1 dishing up1 handling of sea foods1 building of banquet tables1 and many other useful items of information4 ,the book is illustrated1 vest pocket size1 printed on bond paper4 ,the ,hotel ,monthly ,bookshop ,john ,willy1 ,inc4 #iej ,merchandise ,mart ,chicago #ed1 ,illinois