Part 30 (1/2)

MAY 11

BREAKFAST Fresh raspberries with cream Boiled eggs b.u.t.tered toast English breakfast tea

LUNCHEON Sardines in oil Chicken broth in cups Fried tomcods, Tartar sauce Broiled honeycomb tripe, Chili sauce Browned mashed potatoes Field and beet salad Lemon meringue pie Coffee

DINNER Potage sante Crab meat, Suzette Roast ribs of beef, Yorks.h.i.+re pudding Stewed corn French peas Chiffonnade salad Grapefruit coupe a.s.sorted cakes Coffee

=Broiled honeycomb tripe, Chili sauce.= Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top.

=Preserves. Amount of fruit required.= Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves.

Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.

Two quarts of stemmed currants will make two pints of juice. Added to two pounds of sugar it will make three tumblers of jelly.

Always wash strawberries before removing the hulls, and then put in a colander to drain. Always select strawberries for their flavor rather than for their size.

=Strawberry preserves.= Prepare a small quant.i.ty at a time to secure the best results. Make a syrup in a kettle with two pounds of cane sugar and half a cup of water. Drop the berries into it and cook rapidly for twenty minutes. Do not stir, but remove any sc.u.m which may arise. After twenty minutes remove the berries and put in tumblers. Cook the syrup to a jelly and fill up the tumblers with it. Allow to become cold before covering.

=Blackberry jam.= Four quarts of blackberries, two quarts of nice cooked apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes.

=Raspberry or loganberry jam.= In making raspberry jam, if two-thirds red raspberries and one-third currants are used the jam will be better, as the berries alone do not contain enough acid. Loganberries are sufficiently acid. Mash the fruit well, and boil it for twenty minutes.

Weigh, and to every pound of fruit use three-quarters of a pound of sugar. Boil until when some is placed on a saucer no juice will gather around it. Put in small jars or gla.s.ses, in the same manner as jelly.

=Canned strawberries.= Wash well before hulling. Weigh, and to each pound of berries add one-quarter pound of cane sugar. Boil for fifteen minutes. Put in pint jars and seal while hot.

=Apple jelly.= Take ripe Belleflower, or other fine-flavored cooking apples. Cut in quarters and remove the cores. Drop in water as fast as cut, to prevent them from turning black. Add a little lemon juice to the water. When all are ready drain off the water, and put the apples in a copper preserving kettle. Pour a little water over them and cook until soft, then strain through a flannel bag. Boil the juice with an equal weight of sugar, until it jells, and pour while hot into jelly gla.s.ses.

=Blackberry jelly.= Heat the berries to the boiling point, mash, and strain through a flannel bag. Add an equal weight of sugar to the juice, and boil briskly for twenty-five minutes. Pour into gla.s.ses while hot.

MAY 12

BREAKFAST Nutmeg melon s.h.i.+rred eggs Rolls Coffee

LUNCHEON ecrevisses en buisson Chicken patties, Toulouse Broiled Virginia ham French fried potatoes Panachee salad Savarin with strawberries Coffee

DINNER Consomme Ravioli Queen olives Shad roe, Bordelaise Fillet of beef, Lombarde Cold asparagus, vinaigrette Souffle pudding, Dame Blanche Coffee

=Chicken patties, Toulouse.= Fill some patty sh.e.l.ls with Toulouse filling, prepared in the same manner as for Vol au vent Toulouse.

=Broiled Virginia ham.= Use either boiled or raw Virginia ham. Cut in thin slices, broil, and serve on platter, garnished with parsley in branches.

=Panachee salad.= This is a mixed salad of two kinds of vegetables such as beans and flageolets, peas and carrots, potatoes and lettuce, beets and field, etc.

=Consomme Ravioli.= Make some small raviolis and boil them for five or ten minutes in consomme.

=Shad roe, Bordelaise.= Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.