Part 33 (1/2)

MAY 24

BREAKFAST Pineapple preserves Breakfast sausages Flannel cakes Rolls Coffee

LUNCHEON Cantaloupe Fried smelts, Tartar sauce English mutton chops, XX Century Club Celery root, beet and field salad Cottage cheese and crackers Coffee

DINNER Consomme aux perles de Nizam Fillet of perch, St. Charles Shoulder of lamb, baker's oven style Romaine salad Baba au rhum Coffee

=English mutton chop, XX Century Club.= Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madere.

Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes.

=Cottage cheese.= Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth; or strain it through a fine sieve; then add a cup of sweet cream, and some chives cut very fine.

=Consomme aux perles de Nizam.= Perles de Nizam is large pearl tapioca.

Boil two quarts of consomme, then add slowly one-half pound of pearl tapioca, and cook slowly until soft.

=Fillet of perch, St. Charles.= Cut four fillets of perch and place in saute pan with b.u.t.ter, salt, white pepper, and one-half gla.s.s of white wine. Cover with b.u.t.tered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same saute pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all.

=Shoulder of lamb, baker's oven style.= Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine.

Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours. Do not cover while cooking, and if the stove oven is used do not have it too hot. Serve from the pan in which it was cooked.

MAY 25

BREAKFAST Strawberries with cream Boiled eggs b.u.t.tered toast Chocolate with whipped cream

LUNCHEON Scrambled eggs, Ma.r.s.eillaise Crab meat, Louise Corned beef hash, au gratin Lettuce salad with French dressing Banana cream pie Demi ta.s.se

DINNER Cream soup, a l'Algerienne Salted pecans Sole, Colbert Filet mignon, Cheron Olivette potatoes Chicory salad Victoria punch a.s.sorted cakes Coffee

=Scrambled eggs, Ma.r.s.eillaise.= Peel and slice two fresh tomatoes and put in ca.s.serole with two ounces of b.u.t.ter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the ca.s.serole and scramble in the usual manner.

=Cream soup, a l'Algerienne.= Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain.

Before serving add two cups of boiled rice.

=Sole, Colbert.= Cut off the head of a large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with b.u.t.ter, and two ounces of b.u.t.ter on top of the fish. Bake in the oven, basting continually until done. Then put the sole on a platter, remove the toothpicks and fill the s.p.a.ce with two ounces of b.u.t.ter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the b.u.t.ter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one.

=Filet mignon, Cheron.= Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil; or saute in pan with b.u.t.ter. Place on a platter, cover with Bearnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macedoine of vegetables.

=Victoria punch.= Two pounds of sugar, two quarts of water, and the juice of six oranges, mixed. Then add a small gla.s.s of rhum, a small gla.s.s of kirsch, and a gla.s.s of sauternes. Freeze. Serve in gla.s.ses, covered with a meringue made with the white of three eggs and one-half pound of sugar.

MAY 26

BREAKFAST Preserved pears Broiled salt mackerel with melted b.u.t.ter Baked potatoes Rolls Coffee

LUNCHEON Cantaloupe Poached Eggs, Vanderbilt Breaded veal cutlets, tomato sauce Spaghetti in cream Allumettes (cake) Coffee

DINNER Consomme aux pluches Ripe California olives Fillet of halibut, sauce Venitienne Roast tame duck, apple sauce Asparagus Hollandaise Potatoes au gratin Lettuce and grapefruit salad Souffle glace a.s.sorted cakes Coffee