Part 17 (2/2)

=Boiled ham, a la Leonard.= Soak a smoked ham in cold water for twelve hours, after having cut off the handle bone and shortening the hip bone.

Set on the fire and bring to the boiling point very gradually, then drain off the water, and replace with water of tepid warmth. Add four or five carrots, two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery tops, all tied in a bunch. Season with mace, cloves and pepper berries, let it come to bubbling heat, and then set on back of stove, where it may simmer at an even temperature. When done; allowing about a quarter of an hour for each pound of meat; peel, and serve with a sauce made of some clear soup stock, Madeira sauce, three spoonfuls of mola.s.ses and a spoonful of French mustard. The ham should be basted frequently while cooking.

=Velvet soup.= Mince fine the red part of a few carrots, stew them with b.u.t.ter, salt, sugar and a little broth. When done strain through a sieve. Put a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it stand for twenty-five minutes on the side of the fire, skimming well. At the last minute before serving add the carrot puree, season, boil up once or twice more, and serve in a tureen.

=Tomato stew, Brazilian.= Dice a piece of white bread and simmer with two ounces of b.u.t.ter, slightly browning it. Add four peeled tomatoes and a can of Lima beans with the water drained off, and season. Then add a half cup of chicken broth or well-flavored stock, and simmer for twenty minutes.

MARCH 20

BREAKFAST Strawberries with cream Boiled eggs Dry toast Coffee

LUNCHEON Raisin c.o.c.ktail Consomme in cups Broiled shad roe with bacon Cold roast beef Cole slaw French pastry Coffee

DINNER Puree Celestine Radishes Paupiettes of ba.s.s Mutton chops, Milanaise Peas, farmer style Homemade apple pudding Coffee

=Broiled shad roe with bacon.= Season four shad roes with salt and pepper, lay in oil, and broil. When done place on platter and cover with maitre d'hotel sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish with quartered lemon and parsley.

=Puree Celestine.= Same as puree of potatoes.

=Puree of potatoes.= Peel four well-washed white potatoes, and cut in pieces. Put in a vessel with one quart of stock and two cut-up stalks of leeks, and boil until done. Then strain through a fine sieve, put back in vessel, season with salt and pepper, add two ounces of b.u.t.ter, and stir well until the b.u.t.ter is melted.

=Paupiettes of ba.s.s.= Cut four fillets of ba.s.s about one-quarter of an inch thick, two inches wide and six inches long. Lay them flat on the table and spread with a thin layer of fish dumpling preparation. Roll them up and place standing in a b.u.t.tered saute pan, season with salt and white pepper, add one-half gla.s.s of white wine and one-half cup of stock or hot water, cover with b.u.t.tered paper, and put in oven for fifteen minutes. Then remove the fish to a platter, reduce the broth until nearly dry, add one pint of white wine sauce, strain, and pour over the fish. Decorate the tops with chopped hard-boiled eggs, chopped parsley, and lobster corals chopped very fine.

=Lobster corals.= In lobsters may be found a solid red substance which is known as lobster corals. Remove the corals from a boiled lobster, put on a covered plate and dry on the stove until very hard. Chop fine, and use for decorating fish, salads, etc. It will keep a long time in a dry place.

=Raisin c.o.c.ktail.= Soak seedless raisins in sherry wine for fifteen minutes, then put a heaping spoonful in each c.o.c.ktail gla.s.s. Make a sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of two lemons; allowing the latter to a half pint of ketchup. Add a few chopped almonds, fill the gla.s.ses and chill, or serve with ice around the gla.s.ses.

=Homemade apple pudding.= Fry four sliced apples in a little b.u.t.ter and a pinch of powdered cinnamon. Cut half of a five cent loaf of milk bread into small squares, mix with the apple and put in a pudding mould. Mix half a pound of sugar with four eggs and one quart of milk, strain, and pour into the mould. Allow to soak for a half hour, and bake in a moderate oven.

=Maraschino sauce for iced pudding.= One-half pint of cream, one pony of maraschino, one-quarter of a pound of sugar. Beat all together until a little thick, and serve very cold.

MARCH 21

BREAKFAST Oatmeal and cream Broiled kippered herring Baked potatoes Rolls Coffee

LUNCHEON Canape St. Francis Eggs, Careme Hot buckwurst with potato salad Limburger cheese and crackers Coffee

DINNER Potage Eliza Terrapin, Maryland Beef tongue, Parisian style Potatoes Ritz Beans, Normandy Hearts of lettuce Savarin au kirsch Coffee

=Broiled kippered herring.= Kippered herring may be obtained in cans.

Dip in oil and broil very lightly, cover with maitre d'hotel sauce, and garnish with lemon and parsley.

=Eggs, Careme.= b.u.t.ter a s.h.i.+rred egg dish, crack two eggs into it, and season with salt and pepper. Slice a truffle and a few canned mushrooms, mix with a little cream sauce, and pour over the eggs. Bake in oven.

=Hot buckwurst.= Secure the buckwurst from your butcher, lay them in boiling water for ten minutes, but do not let the water boil after they have been put in it.

<script>