Part 41 (1/2)

When serving sprinkle with chopped parsley.

JUNE 28

BREAKFAST Crab apple marmalade s.h.i.+rred eggs, plain Melba toast Coffee

LUNCHEON Cantaloupe Omelette Argentine Turkey hash, Chateau de Madrid Julienne potatoes Brie cheese and crackers Coffee

DINNER Consomme Bohemienne Queen olives and salted almonds Baked lobster, Lincoln Roast Imperial squab Baked potatoes Cold artichokes, mustard sauce Baked huckleberry roll Coffee

=Omelette Argentine.= Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of b.u.t.ter and fry until cooked. Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner. Serve the omelet on a platter with sauce Colbert around it.

=Turkey hash, Chateau de Madrid.= Cut the breast of a boiled turkey in small squares. Put in a saute pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. Place the filled peppers on a b.u.t.tered platter, so they will have the appearance of little red caps. Put in the oven and cook for a few minutes. Serve with sauce Creole poured around them.

=Consomme Bohemienne.= Make three thin pancakes, and when cold cut in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape.

Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consomme, and serve.

=Baked lobster, Lincoln.= Boil two lobsters. When cold, cut in two lengthwise, remove the meat, and slice it. Put in a ca.s.serole two ounces of b.u.t.ter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcesters.h.i.+re sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper.

Fill the half lobster sh.e.l.ls with the mixture, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until well browned. Serve on a napkin, with parsley in branches, and two lemons cut in half.

JUNE 29

BREAKFAST Fresh sliced peaches with cream Griddle cakes Kidneys saute, au Madere Rolls Coffee

LUNCHEON Cold fish a la Michels Lemon pie b.u.t.termilk Coffee

DINNER Little Neck clams Sorrel soup, with rice Lyon sausages Frogs' legs, saute a sec Tournedos, Vaudeville Sybil potatoes Watercress salad Compote of gooseberries a.s.sorted cakes Coffee

=Cold fish a la Michels.= Put in a ca.s.serole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes. Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold.

=Sorrel soup with rice.= Wash a large handful of sorrel, remove the stems, and slice very thin. Put two ounces of b.u.t.ter and three ounces of rice in a ca.s.serole, and heat. Then add the sorrel and simmer for five minutes. Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes. When rice is soft it is ready to serve.

=Tournedos, Vaudeville.= Season four small tenderloin steaks with salt and pepper, and broil; or saute in pan with b.u.t.ter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Creole. Cover the tournedos with sauce Madere.

=Compote of gooseberries.= To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water. Cook slowly until the berries are soft.

JUNE 30

BREAKFAST Preserved green gage plums Boiled eggs Doughnuts Rolls Coffee

LUNCHEON Clam broth en bellevue Chicken saute a sec French fried potatoes Romaine salad Sierra cheese and crackers Coffee

DINNER Consomme Xavier Pim olas Boiled salmon steak with peas Roast saddle of lamb, mint sauce Green corn Stewed tomatoes Lettuce and grapefruit salad Berliner pfannenkuchen Coffee

=Doughnuts--with baking powder.= One pound of flour, one-half ounce baking powder, two ounces of b.u.t.ter, three ounces of sugar, the yolks of four eggs, one whole egg, one-half gill of milk, and the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, b.u.t.ter and eggs; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or b.u.t.ter. Dust with powdered sugar with a little cinnamon in it, before serving.

=Doughnuts--with yeast.= One pound of flour, one ounce of yeast, two eggs, two ounces of b.u.t.ter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl; add the egg, and the yeast dissolved in a little milk, and one gill of milk; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the b.u.t.ter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one-quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving.

=Crullers.= Use either the baking powder or yeast doughnut dough, cut with a cruller cutter, and fry in the same manner as doughnuts.