Part 18 (2/2)

=Broiled pompano, Havanaise.= Serve broiled pompano with a Colbert sauce, to which has been added two red peppers (pimentos), cut Julienne style. Pour the sauce over the fish, or serve separate, as desired.

=Leg of mutton, Clamart.= Roast leg of mutton garnished with puree of peas. Serve brown gravy.

=Lettuce and tomato salad.= Put the leaves of a head of lettuce in a salad bowl. In the center place four peeled and sliced, or quartered, tomatoes. Pour one-half cup of French dressing or mayonnaise over the tomatoes.

=Crab meat, Belle Helene.= Put six whole tomatoes in hot water for fifteen seconds, then cool immediately, and remove the skins. Cut a hole in the tops the size of a quarter of a dollar, scoop out the insides, season the inside of the sh.e.l.ls with salt and pepper, fill with crab meat Monza, and bake in oven for ten minutes. Serve on platters, garnished with parsley and quartered lemons.

=Prune souffle.= Wash a cupful of prunes thoroughly, and soak them over night. Boil them in the water in which they were soaked, flavoring with half of a vanilla bean, and sweetened with a cupful of sugar. When done pour off and save the juice. Strain the pulp through a colander or wire sieve, making a good firm puree, and about a cupful in quant.i.ty. Whip the whites of six eggs until dry, then whip in the prune pulp, and bake in the same manner as an omelette souffle. Bake on a platter, formed into a symmetrical mound; or in a b.u.t.tered pudding mould. Serve hot or cold, with a sauce made of the flavored juice in which the prunes were cooked, or it may be served with whipped cream. Other fruit may be prepared in the same manner, if desired.

=Salt codfish, Nova Scotia.= Soak two pounds of salt codfish in cold water for six hours. Then put in ca.s.serole in one pint of water, boil for ten minutes, drain, add one pint of Creole sauce, boil slowly for five minutes, and serve hot with fresh-boiled rice.

MARCH 24

BREAKFAST Stewed prunes Boiled eggs b.u.t.tered toast English breakfast tea

LUNCHEON Crab c.o.c.ktail, Victor Broiled shad roe, ravigote Tripe saute, Lyonnaise Chateau potatoes Escarole salad Caroline cake Coffee

DINNER Clam chowder, Boston style Fillet of sole, under gla.s.s Roast chicken Julienne potatoes Asparagus, Hollandaise Baked Alaska Coffee

=Broiled shad roe, ravigote.= Broil the roe, place on a platter, 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 mustard.

=Fillet of sole under gla.s.s.= Cut the fillets into pieces two inches square. Into a b.u.t.tered s.h.i.+rred egg dish put a piece of toast; on top of this place the fish, season with salt and pepper, put three fresh mushroom heads on each portion of fish, add a piece of b.u.t.ter about the size of an egg, and over all squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. Cover with a gla.s.s cover, such as used for mushrooms, put in a moderate oven and cook for twenty minutes; being careful that the oven is not hot enough to burn the toast. Then take from the oven, pour veloute sauce and a spoonful of white wine over each portion, and return, to cook for another five minutes. Any other fish may be subst.i.tuted for sole, if desired.

=Clam chowder, Boston style.= Put fifty clams, with their liquid, into a saucepan and boil for three minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice four slices of salt pork. Put a piece of b.u.t.ter into a pan, and fry the pork and onion until light brown in color; stir in two tablespoonfuls of flour and cook thoroughly, add the clam juice, a half pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavor is liked. Cook for about ten minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving add a few hard crackers broken into bits.

=Crab c.o.c.ktail, Victor.= Place a boiled crab on ice and chill thoroughly, then remove the meat, taking care not to break the pieces more than necessary. Make a sauce with three-quarters of a cup of tomato ketchup, a teaspoonful of Worcesters.h.i.+re sauce, two tablespoonfuls of tarragon vinegar, and a good pinch of freshly-ground pepper. Mix with the crab meat, fill the c.o.c.ktail gla.s.ses, place them in cracked ice, and serve.

=Baked Alaska.= (Individual). Slice some sponge cake about one-half inch thick, and cut with a round cutter two inches in diameter. Place the discs of cake on a silver platter, put a ball of vanilla cream in the center of each, and cover with meringue paste. Make the meringue with the whites of four eggs, beaten well and mixed with one-half pound of powdered sugar. Use a pastry bag with a fancy tube, and cover carefully; dust with powdered sugar, and bake in a very hot oven for a couple of minutes. Put a French cherry on top of each before serving.

MARCH 25

BREAKFAST Fresh strawberries with cream Bacon with eggs Rolls Coffee

LUNCHEON Grapefruit with cherries Chicken broth with rice Crab meat, Gourmet Rolled veal, Huguenin Onions, Hongroise Camembert cheese, crackers Coffee

DINNER Toke Points on half sh.e.l.l Potage Esau Shrimps with mushrooms Rack of lamb, mint sauce String beans Potato croquettes Chiffonnade salad Peach Melba a.s.sorted cakes Coffee

=Rolled veal, Huguenin.= Cut four thin slices of veal and flatten out smoothly. Chop fine two young green onions and two slices of bacon; and crush and chop fine, half of a clove of garlic, add a little pepper, and spread over the veal, roll up tight and tie with a string. In a saucepan put a piece of b.u.t.ter the size of an egg, and the veal, and simmer for three-quarters of an hour, basting frequently. Before serving season with salt and sprinkle with parsley.

=Shrimps with mushrooms.= Fry two cups of shrimps and half a cup of fresh mushrooms in plenty of b.u.t.ter. Season with nutmeg, salt and pepper, and the juice of half a lemon. Add two spoonfuls of tomato sauce, half a cup of stock, and a few bread crumbs. Sprinkle with chopped parsley.

=Onions, Hongroise.= Chop fine a large Bermuda onion, cover with water, and cook until tender. Drain, add half a pound of fresh cream cheese, a pint of sweet cream, a large can of pimentos, and a teaspoonful of paprika. Serve in a chafing dish. Do not salt.

=Peach Melba.= Peel some large fresh peaches, and cook them whole in a light syrup; or use whole preserved peaches. From vanilla ice cream, that is frozen very hard, cut some round pieces about three inches in diameter and an inch thick. Place the ice cream on plates, place a peach on the center of each, and pour Melba sauce over them.

=Raspberry Melba sauce.= Mix well a half pint of strained raspberry pulp, the juice of one lemon, and half a pound of powdered sugar; place in an earthen pot and let it set over night. Then pack in ice, stir well, add a cup of powdered sugar, and stir every half hour until smooth and thick. Keep in ice until used.

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