Part 23 (1/2)

=Omelet with fine herbs.= Mix equal parts of chopped parsley, chervil, and chives with the beaten eggs, season well with salt and white pepper, and make the omelet in the usual manner.

=Lamb chops, sauce Soubise.= Season the chops well, roll in oil, then in bread crumbs, and broil. Put a cupful of sauce Soubise on a platter, and lay the broiled chops on top.

=Strawberry shortcake.= Bake two layers of sponge cake (see layer cake).

Place on top of one some well-sweetened strawberries, put the other cake on top, and press well together. Cut in individual portions, put some selected berries on top, and decorate with sweetened whipped cream.

Serve cream separate.

=Old fas.h.i.+oned strawberry shortcake.= Make some biscuit dough as follows: Mix three-quarters of a pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of b.u.t.ter, and a pinch of salt.

Mix to a dough with half a pint of milk. Roll out about one-half inch thick, and bake. When cold split in two, place on one layer some crushed strawberries, and spread some sugar over them. Put the other layer on top and cut in squares. Serve with well-sweetened crushed strawberries on top, and plain cream separate.

=Raspberry shortcake.= Prepare in the same manner as either of the above, using raspberries in place of strawberries.

=Potage Chatelaine.= Simmer in two ounces of b.u.t.ter one onion, one-half stalk of celery, and one leek, all chopped very fine. Then add one-half pound of lean beef cut in small squares, sprinkle with three ounces of flour, and simmer until well browned. Then add two quarts of stock or bouillon and boil for an hour. Season with salt and fresh-ground black pepper, and add a gla.s.s of good sherry wine before serving.

=String beans, Alsacienne.= Simmer in a ca.s.serole in three ounces of b.u.t.ter one chopped onion. When just colored golden yellow, add one spoonful of flour, one quart of bouillon, stock, or chicken broth, and three pounds of cleaned and well-washed string beans. Season with salt and pepper, cover, and simmer for forty minutes. Then add one-half gla.s.s of white wine and cook for fifteen minutes. Do not add the wine to the beans until they are soft. Sprinkle with chopped parsley before serving.

APRIL 12

BREAKFAST Baked apples with cream Waffles Honey in comb Coffee

LUNCHEON Poached eggs, Virginia Minced tenderloin of beef, a l'Estragon Lyonnaise potatoes Escarole salad Port de Salut cheese with crackers Coffee

DINNER Potage Portugaise Salted pecans Fillet of turbot, Sarcey Boiled ham with spinach Hollandaise potatoes Lallah Rookh Lady fingers Coffee

=Boiled ham with spinach.= Soak an eight-pound ham in water over night.

Then put on fire, in a pot, covered with cold water, and bring to a boil. Then set to side of stove where it will simmer, but not boil, for about three and one-half hours, when the ham should be done. Try to pull off the skin. If it comes off easily the ham is cooked. Serve with plain spinach, and with either champagne or Madeira sauce, or plain bouillon.

=Dandelion salad.= Clean and wash the dandelion well, and dry in a towel. Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle with salt and pepper, and one-third vinegar to two-thirds of olive oil. Mix just before serving.

=Dandelion salad, German style.= Put the salad in a bowl. Cut six slices of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground black pepper. Mix well.

=Poached eggs, Virginia.= Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato sauce.

=Potage Portugaise.= Mix one quart of tomato sauce with one quart of consomme and bring to a boil. Season with salt and pepper, and add a cup of boiled rice before serving.

=Fillet of turbot, Sarcey.= This is fillet of sole au vin blanc. Before serving lay three slices of truffle on each fillet.

=Lallah Rookh.= To a quart of vanilla ice cream add a pony of Jamaica rum, and mix well. Serve flat in gla.s.ses with a little rum on top.

=Apple sauce.= Peel and core six apples and cut in small pieces. Put into a vessel, add a pony of white wine, two ounces of water, one ounce of sweet b.u.t.ter, two ounces of sugar, and a small stick of cinnamon.

Cover, boil for thirty minutes, and strain through a fine sieve.

=Rump of beef, Windsor.= Larded rump of beef, braise, with its own gravy, garnished with Parisian potatoes, fresh green peas, and beets Frouard.

=Virginia ham and eggs.= Broil or fry two slices of Virginia ham and place on platter. Lay two fried eggs on top.

APRIL 13

BREAKFAST Fresh raspberries with cream Bacon and eggs Rolls Coffee