Part 18 (1/2)

=Potage Eliza.= Same as potage sante.

=How to boil terrapin.= Put two live terrapin into boiling water and leave for two minutes. Then remove the outer skin from the feet, neck and head, with a towel. Put the terrapin in a kettle with two quarts of cold water, an onion, a carrot, a bay leaf, and one clove, and boil until the feet are soft. The time required depends upon the age of the terrapin, some being cooked in fifteen minutes, and others requiring two or three hours. When done open the sh.e.l.l, take out all the meat, and the liver, removing the gall from the latter with scissors. Remove the tail and claws and head. Cut up the legs in inch-long pieces, or at the joints, as preferred. Reduce the broth by boiling down to about a cupful, and put in a jar with the meat, and add a whiskey gla.s.s of sherry wine. The terrapin is then ready to prepare in any style desired.

=Terrapin, Maryland.= Put one cup of terrapin, prepared as above, in a flat pan, add a little grated nutmeg, salt and pepper, and half a gla.s.s of dry sherry. Boil until half reduced, then add a cup of thick cream, boil, and thicken with the yolks of two eggs, a quarter of a cup of thick cream and an ounce of b.u.t.ter beaten together. Heat, but do not boil. Serve in chafing dish, with dry sherry, and toast on the side.

=Terrapin, Jockey club.= Same as Terrapin, Maryland. Before serving add two ponies of Cognac and six slices of truffles.

=Terrapin, Baltimore.= One cup of the prepared terrapin without the liver. Put in saucepan with salt, pepper, nutmeg, celery salt, and a gla.s.s of dry sherry. Boil for five minutes. Mash the liver in a salad bowl, add the yolks of two raw eggs, one ounce of sweet b.u.t.ter, and strain through a fine sieve. Add a cup of brown sauce to the simmering terrapin, then add the liver prepared as above, pouring in gradually.

Heat barely enough to thicken. Before serving add half a gla.s.s of dry sherry.

MARCH 22

BREAKFAST Fresh raspberries with cream Scrambled eggs with smoked beef Rolls Coffee

LUNCHEON Grapefruit en supreme Crab meat, Monza Loin of pork, baker's oven style Field salad Prune souffle Coffee

DINNER Little Neck clams White bean soup Salt codfish, Nova Scotia Fried chicken, Vienna style Corn fritters Mashed potatoes Romaine salad Diplomate pudding, glace Coffee

=Crab in chafing dish.= Mince a shallot onion and brown slightly with two spoonfuls of b.u.t.ter. Add a spoonful of flour, mixing well, then add a half pint of sweet milk, and stir to a smooth cream. Add the meat of a California crab (or six eastern crabs) and a tablespoonful of sherry.

Place toast, cut in fancy shapes, on a deep platter, and cover with the crab. This is a favorite way of preparing crab.

=Crab meat au gratin.= Shred the meat of one crab, mix with a cup of cream sauce and a little paprika, or Cayenne; or if this is too strong use white pepper. Fill individual baking dishes, and sprinkle the top liberally with grated Parmesan cheese. Bake in an oven until the top is an even brown.

=Crab meat, Gourmet.= Put a quarter of a pound of picked shrimps in a saucepan, add one ounce of b.u.t.ter and one-half whiskey-gla.s.sful of dry sherry wine. Simmer for five minutes, then add the meat of one crab, prepared Monza.

=Crab meat, Suzette.= Bake four good-sized potatoes, and cut off one side like the cover of a box. Scoop the insides out with a spoon, and fill with the meat of one crab prepared in cream. Sprinkle some grated Parmesan or Swiss cheese on top, and bake in oven until nice and brown.

Serve on napkins, garnished with parsley in branches and quartered lemons.

=Oysters or crab, a la Poulette.= If for oysters, boil them in their own liquid for about five minutes. If the small California oysters are used boil for half that time. Into this liquid of, say, a pint of oysters, stir a heaping teaspoonful of corn starch mixed with a half pint of white wine. Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of b.u.t.ter, and keep on the stove but do not let it boil. Finally squeeze in the juice of half a small lemon. If crab is used, cut the meat in small pieces, and make the sauce in the same manner, but instead of beginning with the juice of oysters for the foundation of the sauce, begin with a cup and a half of cream and water in equal proportions, thicken with corn starch, then add the yolks of eggs, etc., as above. The oysters or the crab meat should be added last.

=Crab meat, a la Louise.= Have the crab meat thoroughly chilled, and allow one crab to three or four people, according to the size of the fish. Use small fancy fish plates, or salad plates. Lay on each plate some slices of the white hearts of firm heads of lettuce. Lay on top some canned Spanish pimentos, using the brilliant red variety, which is sweet. On top of this place the crab meat, taking care not to break it too small. Over all pour French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper.

MARCH 23

BREAKFAST Hominy and cream Ham and eggs Rolls Coffee

LUNCHEON Sardines with lemon Clam broth in cups Sand dabs, meuniere Plain boiled potatoes Asparagus, vinaigrette Edam cheese and crackers Coffee

DINNER Potage Coquelin Radishes and olives Broiled pompano, Havanaise Leg of mutton, Clamart Rissolees potatoes Lettuce and tomato salad Fancy ice cream a.s.sorted cakes Coffee

SUPPER Eggs Pocahontas

=Eggs Pocahontas.= Fry six strips of bacon, and two dozen California, or one dozen Blue Point, oysters. Scramble ten eggs and mix with the above.

Season well.

=Potage Coquelin.= Garnish puree of pea soup with chicken and leeks cut Julienne style, and boiled in broth.