Part 32 (2/2)

LUNCHEON Canape of raw beef Clam broth en Bellevue Sand dabs, meuniere Potatoes au gratin Chiffonnade salad Strawberries Parisienne Coffee

DINNER Consomme, quenelles Doria Broiled halibut, Alcide Smoked beef tongue with spinach Baked potatoes Sorbet Eau de Vie de Dantzig a.s.sorted cakes Coffee

=Canape of raw beef.= Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet b.u.t.ter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half.

=Strawberries, Parisienne.= Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by pa.s.sing some strawberries through a fine strainer or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice.

=Consomme, quenelles Doria.= Make a cream puff paste. When cold, form into small b.a.l.l.s the size of a pea, and fry in swimming lard. Serve on a napkin with hot consomme.

=Broiled halibut, Alcide.= Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil.

To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish; which has been placed on a platter. Garnish with six small fried smelts.

=Southern corn pone.= Mix one quart of yellow corn meal with cold water, into a soft dough. Add one teaspoonful of salt, a little melted lard, and a little sugar. Shape with the hands into oval cakes, so that the impression of the fingers will show. Bake in a well-greased pan in a very hot oven.

=Smoked beef tongue with spinach.= Put a smoked tongue in a ca.s.serole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft. Cook some spinach English style, and place on platter. Slice the beef tongue and place on top of the spinach. Serve with it either sauce Madere, Champagne sauce, or plain bouillon.

=Sorbet Eau de Vie de Dantzig.= One pound of sugar, three pints of water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet gla.s.ses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serving, so the silver leaves will show.

MAY 23

BREAKFAST Sliced apricots with cream Plain s.h.i.+rred eggs Dry toast Coffee

LUNCHEON Eggs Hongroise Calf's liver saute, sauce Robert Lyonnaise potatoes String bean salad Raspberry cream pie Demi ta.s.se

DINNER Little Neck clams Cooper soup Queen olives Crab meat, Suzette Roast capon, au jus Potato croquettes Cold artichokes, mayonnaise Caramel ice cream Macaroons Coffee

=Eggs, Hongroise.= Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked saute in b.u.t.ter, around the rice; and cover all with sauce Perigueux.

=Calf's liver saute, sauce Robert.= Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted b.u.t.ter. Place on a platter and cover with sauce Robert.

=Sauce Robert.= Slice two onions very fine and put in ca.s.serole with two ounces of b.u.t.ter. Simmer slowly until soft; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc.

=String bean salad.= Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well.

=Strawberry cream pie.= Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking.

When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top.

=Raspberry cream pie.= Make in the same manner as strawberry cream pie.

=Banana cream pie.= Use sliced bananas, and make in the same manner as strawberry cream pie.

=Cooper soup.= Slice three large onions and put in ca.s.serole with two ounces of b.u.t.ter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consomme or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate.

=Caramel ice cream.= Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream, and freeze.

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