Part 40 (1/2)

Chop up a cupful and put in an omelet pan with two ounces of b.u.t.ter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs. Cook the omelet in the usual manner.

=Eggs, Basque.= Put in very hot swimming fat four whole large green peppers, and fry for one minute. Then take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a b.u.t.tered cup, with the open end up. Then crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake. Put some boiled rice on a platter and turn out the peppers with eggs on top, so they will look like stuffed green peppers. Pour some brown meat gravy, or tomato sauce, or cream sauce, around them.

=Roast loin of veal, au jus.= See veal kidney roast, Dec. 20.

=Russian dressing, for salads.= Mix in a large bowl one cup of mayonnaise sauce, three soupspoonfuls of French dressing, two soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one soupspoonful of chopped green olives, one teaspoonful of Worcesters.h.i.+re sauce, and season with salt and pepper, if necessary.

=Peach compote.= Peel a dozen peaches and place them in a sauce pan, add a quart of water, one-half pound of sugar, and one-half of a vanilla bean. Boil slowly until soft. Strain off the syrup, return to the fire, and reduce one-half. Pour the syrup over the peaches, and serve when cold. The peaches may be prepared whole, or cut in half.

=Fruit compotes.= Apple, nectarine, apricot, prune or plum compote may be prepared in the same manner as peach compote.

=Langue de chat, I.= Work a quarter pound of b.u.t.ter with a quarter pound of sugar until creamy. Then add four eggs, one by one, and keep on working until very smooth. Add a few drops of vanilla extract and a quarter pound of flour, and mix lightly. Put into a pastry bag and dress on a b.u.t.tered pan in the shape of small thin lady fingers. Bake for a few minutes in a rather hot oven.

=II.= One-quarter pound of sugar, one-quarter pound of b.u.t.ter, one-quarter pound of flour, the whites of three eggs, and a little vanilla flavor. Mix the sugar and b.u.t.ter until creamy; add the whites of eggs that have been well whipped to snow; add the flour and flavoring, and mix lightly. Dress on b.u.t.tered pan like lady fingers, but smaller.

Bake and remove from pan while hot.

=German almond strips.= One-half pound of sugar, one-half pound of b.u.t.ter, ten ounces of flour, three eggs, one-half pound of ground almonds, and the grated rind of a lemon. Work the sugar with the b.u.t.ter until creamy, add the lemon rind, and work in the egg. Then add the flour and almonds, and mix lightly. Set in the ice box for an hour to harden. Then roll out in thin sheets and cut in strips two inches long and one-half inch wide. Wash the tops with egg, sprinkle with chopped almonds, put on a pan and bake in a moderate oven.

=Honey cake.= One-half pound of honey, seven ounces of brown sugar, one pony of water, one-half teaspoonful of soda, six ounces of finely-chopped almonds, one pinch of cloves and allspice, three-quarters of a pound of flour, and two ounces of lemon and orange peel chopped fine. Boil the sugar, honey and water; then take off the fire and allow to cool to blood heat; then mix in the flour, spices, and the soda dissolved in a little water; then add the almonds and the peel. Roll out about one-half inch thick, and cut in small cakes about one inch by three; and bake in a moderate oven. When done glace with a very thin icing.

JUNE 24

BREAKFAST Apricot marmalade Buckwheat cakes Breakfast sausages Rolls Coffee

LUNCHEON Cold poached eggs, a l'estragon Sand dabs, meuniere German huckleberry cake American dairy cheese Coffee

DINNER Consomme Creole Salt codfish, Biscayenne Braised sweetbreads, sauce Soubise Roast squab Boiled onions Broiled fresh mushrooms Chateau potatoes Lettuce and grapefruit salad Baked blackberry roll Coffee

=Cold poached eggs, a l'estragon.= Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg.

=German huckleberry cake.= Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs, and strain. Pour this over the cake when it is nearly done, and set back in oven for a few minutes until the custard is set. When cold dust with powdered sugar.

=Consomme Creole.= Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consomme. Also add a cupful of boiled rice, and season with a little Cayenne pepper.

=Salt codfish, Biscayenne.= Soak two pounds of salted codfish in cold water over night. Then drain off the water. Heat two tablespoonfuls of olive oil in a ca.s.serole, add six shallots chopped very fine, and allow them to become warmed through, but not colored. Then add six pieces of chopped garlic and half of the codfish. On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt, lay two peeled and sliced tomatoes on top of the potatoes, then add the remainder of the codfish, and half a cup of water, cover, and cook in the oven for an hour. Fresh codfish may be used if desired, with the addition of a little more salt.

=Braised sweetbreads, sauce Soubise.= Braise the sweetbreads in the usual manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, and garnish with fleurons.

JUNE 25

BREAKFAST Sliced peaches with cream Boiled eggs Dry toast English breakfast tea

LUNCHEON Cendrillon salad Small tenderloin steak, Ma.r.s.eillaise Gnocchis a la Romaine Camembert cheese and crackers Coffee

DINNER Cream Countess Salami sausage. Radishes Fillet of kingfish, Ubsala Roast tame duck, apple sauce Carrots and peas in cream German fried potatoes Escarole salad Plombiere aux fruits a.s.sorted cakes Demi ta.s.se

=Salad Cendrillon.= Scoop out four cold baked potatoes, fill with Russian salad, and serve on a napkin, garnished with parsley in branches and canapes of anchovies.

=Small tenderloin steak, Ma.r.s.eillaise.= Chop six shallots and two pieces of garlic, and simmer in two ounces of b.u.t.ter. Then add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes. Then add two cups of brown gravy (sauce Madere), boil for two minutes, add two ounces of b.u.t.ter, stir until melted, and season with salt and Cayenne pepper to taste.