Part 34 (1/2)

=Eggs, Columbus.= Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm b.u.t.ter, lay two of each on each poached egg on toast.

=Cannelons a la creme.= Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on b.u.t.tered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream.

=Cornets a la creme.= Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins.

=Consomme, profiteroles.= Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake.

Serve separate with hot consomme.

=Sand dabs, Gren.o.bloise.= Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with b.u.t.ter. Remove to a platter. Put two ounces of b.u.t.ter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish.

=Broiled chicken, Tyrolienne.= Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve remoulade sauce separate.

MAY 29

BREAKFAST Gooseberries with cream Boiled eggs Toast Melba English breakfast tea

LUNCHEON a.s.sorted hors d'oeuvres Clam broth in cups Fried smelts, sauce Tartar Asparagus Polonaise Cornet a la creme Coffee

DINNER Potage Albert Sardines on toast Boiled Lake Tahoe trout, pepper sauce Hollandaise potatoes Shad roe, Bordelaise Peas and carrots in cream Lettuce and grapefruit salad Jelly roll Demi ta.s.se

=Potage, Albert.= Two-thirds puree of potato soup and one-third very thick Consomme Julienne.

=Boiled lake trout, pepper sauce.= Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth.

Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate.

=Pepper sauce.= Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a ca.s.serole with a gla.s.s of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt.

=Shad roe, Bordelaise.= Place four shad roe in a b.u.t.tered pan, season with salt and pepper, put a few pieces of b.u.t.ter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce.

=Jelly roll.= One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade, and roll up tightly. When cold cut in slices.

MAY 30

BREAKFAST Sliced peaches with cream Fried eggs with chives Dry toast Coffee

LUNCHEON Cantaloupe Frogs' legs saute a sec Blood pudding, sauce Robert Mashed potatoes Escarole and chicory salad Apple turnover Demi ta.s.se

DINNER Consomme Venitienne Fillet of halibut, Lilloise Tournedos, Bayard Jets de houblons Potatoes a la Reine Green corn Hearts of romaine, egg dressing Mousse au chocolat Small cakes Coffee

=Fried eggs with chives.= Put an ounce of b.u.t.ter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry.

=Blood pudding, sauce Robert.= Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted b.u.t.ter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert.

=Apple turnovers.= Roll out some puff paste about one-eighth inch thick.

Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glaceed.

=Consomme Venitienne.= In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consomme. Continue boiling for two minutes.

=Fillet of halibut, Lilloise.= Place four fillets of halibut in a b.u.t.tered pan, season with salt and pepper, add a half gla.s.s of white wine, cover with b.u.t.tered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish.