Part 26 (1/2)

=Austrian chicken fritters.= Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs. Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes.

=Sweet potatoes, Southern, II.= Peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick. Put some b.u.t.ter into a saute pan, and the potatoes, and sprinkle them with brown sugar.

Then place on top another layer of potatoes, sprinkle them with sugar, and so on, filling the pan. Add hot water, cover the dish, and set in the oven and bake until soft.

=California sherbet.= Fill gla.s.ses with orange water ice, and on top place five strawberries that have been soaked in California brandy.

=Tenderloin of beef, c.u.mberland.= Roast tenderloin of beef, sauce poivrade, garnished with stuffed cuc.u.mbers.

=Stuffed cuc.u.mbers.= Peel two cuc.u.mbers and cut in pieces one and one-half inches thick. Put in ca.s.serole and cover with a quart of water, season with a pinch of salt, bring to a boil, and cool off. With a round cutter remove the inside from the cuc.u.mbers, leaving firm rings. Place these on a b.u.t.tered saute pan and fill with the following stuffing: Mix a cup of bread crumbs with a cup of puree of fresh mushrooms; season with salt and pepper, add the yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill the cuc.u.mbers. Cover with b.u.t.tered manilla paper, put a cup of bouillon in the bottom of the pan, and bake in oven for twenty minutes. Serve as a garnis.h.i.+ng for entrees, or fish; or as a vegetable course, on a platter, with tomato sauce or meat gravy.

APRIL 23

BREAKFAST Baked apples with cream Boiled eggs Dry toast Coffee

LUNCHEON Oysters marine Clam broth in cups Cheese straws English chuck steak, maitre d'hotel White beans with tomatoes French fried potatoes Cocoanut meringue pie Coffee

DINNER Potato soup, Dieppoise Broiled herring, cream sauce Hollandaise potatoes Roast leg of reindeer, port wine sauce Sweet potatoes flambe with rum Asparagus tips au gratin Vanilla charlotte glacee Demi ta.s.se

=English chuck steak, maitre d'hotel.= This steak is cut from the end of the saddle, near the legs. It should be cut all the way across the saddle, and about an inch and a half thick. Season with salt and pepper, dip in oil, and broil. When done put on a platter, cover with maitre d'hotel sauce, and garnish with lemon and watercress.

=White beans and tomatoes.= Soak two pounds of white beans in cold water, over night. Then put the beans in a vessel with three quarts of water, a ham bone, a bouquet garni, and a handful of salt. Bring to the boiling point, skim, cover, and boil until well done. Remove the ham bone and the bouquet, and drain off the water. In a ca.s.serole put two ounces of b.u.t.ter and a chopped onion, and simmer until nice and yellow.

Then add four peeled and chopped fresh tomatoes, or a quart of canned tomatoes, and simmer for thirty minutes. Then add the beans, season with salt and pepper, and simmer all together for fifteen minutes.

=Oysters, marine.= Same as pickled oysters.

=Potato soup, Dieppoise.= In a sauce pan put three ounces of b.u.t.ter, one sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for five minutes. Then add two pounds of potatoes sliced very thin, and two quarts of bouillon. Season with salt and pepper, and boil for forty-five minutes. Just before serving add two rolls that have been sliced thin and toasted in the oven, and a little fresh-chopped parsley.

=Sweet potatoes flambe with rum.= Boil and peel four sweet potatoes, and cut in egg shapes. Put in pan with two ounces of b.u.t.ter and roast until nice and yellow. Then add a little salt and a teaspoonful of sugar, heat, and then put in chafing dish. Pour two ponies of rum on top, light, and bring to the table flaming.

=Vanilla charlotte glacee.= Line a pudding mould with lady fingers, fill with vanilla ice cream, unmould, and decorate with whipped cream and glace cherries.

=Dartois Chantilly.= Roll some puff paste with six turns, and about one-quarter inch thick. Cut in strips two inches wide and four inches long. Place them in a wet pan about one-half inch apart, and let them set for a few minutes, then brush over with egg, and with the point of a small knife mark a line about one-eighth inch deep all around the cakes, and about one-quarter inch from the edges. Bake in rather hot oven for about twenty-five minutes. Remove the top while hot, and empty the cake, leaving only the dry crust. Fill with sweetened whipped cream, vanilla flavor, after cooling.

APRIL 24

BREAKFAST Orange marmalade Finnan haddie in cream Baked potatoes Rolls Oolong tea

LUNCHEON Eggs en cocotte, plain Ripe California olives Sand dabs, meuniere Cold asparagus, vinaigrette Strawberry short cake Coffee

DINNER Little neck clams Burned farina soup Radishes Fillet of sole, sauce cardinal Olivette potatoes Roast shad and roe, a l'Americaine Artichokes, Hollandaise Lettuce salad English rice pudding Coffee

=Eggs en cocotte, plain.= Break one or two eggs in a b.u.t.tered cocotte dish, season with salt and pepper, put a little b.u.t.ter on top, and bake in oven for a few minutes. Serve on napkin or paper doily.

=Burned farina soup.= Melt in a ca.s.serole one-half pound of b.u.t.ter; when hot add three-quarters of a pound of farina, and roast on top of the range, stirring with a wooden spoon so it will not stick to the bottom.

Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour. This is a good soup for Friday.

=Fillet of sole, cardinal.= In a b.u.t.tered saute pan put four fillets of sole, season with salt and white pepper, add one-half gla.s.s of white wine, cover with b.u.t.tered paper, and bake in oven for ten minutes.