Part 41 (2/2)

=Coffee cake dough.= 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, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl.

Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs. Work to a medium stiff dough. Cover with a cloth and let it rise to double its original size. Then work in the b.u.t.ter, sugar, salt and lemon flavoring, and mix well. Let it rise again for about an hour; when the dough will be ready to use. This dough is the foundation for all kinds of coffee cake.

=Berliner pfannenkuchen.= Make a coffee cake dough. Roll out some b.a.l.l.s about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top. Pinch up the dough over the jam.

Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry in swimming hot lard or clarified b.u.t.ter. When done dust with granulated sugar and powdered cinnamon.

JULY 1

BREAKFAST Sliced figs with cream Baked beans, Boston style Rolls Coffee

LUNCHEON Imperial salad Broiled lamb chops Red kidney beans Souffle potatoes St. Francis cheese, with crackers Demi ta.s.se

DINNER Potage St. Marceau Fillet of sole, Montmorency Sweetbreads braise, Princess Chateau potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee

=Imperial salad.= Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top.

=St. Francis cheese.= Sc.r.a.pe the skin from three Camembert cheeses, and put in a copper ca.s.serole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table b.u.t.ter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box.

=Potage St. Marceau.= Mix one quart of puree of split pea soup with one pint of consomme Julienne.

=Fillet of sole, Montmorency.= Place four fillets of sole in a b.u.t.tered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley. Serve from the pan used in cooking, which may be placed on a platter.

=Sweetbreads braise, Princess.= Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower with a little Bearnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising. Saute the livers of four chickens in b.u.t.ter, season well with salt and pepper, and lay them around the cauliflower.

=Corn starch pudding.= One quart of milk, three ounces of corn starch, five ounces of sugar, four yolks and four whites of eggs, one ounce of b.u.t.ter, and flavoring. Dissolve the corn starch in a little cold milk.

Put the rest of the milk and the sugar on the stove, and when near boiling add the dissolved corn starch and stir well. Boil for a few minutes, then take off the fire, add the b.u.t.ter, the yolks of eggs, and the flavoring. Beat the whites to snow, and add, mixing lightly. Put into b.u.t.tered moulds and bake for about twenty minutes. Serve with fruit or cream sauce.

JULY 2

BREAKFAST Preserved cherries Bacon and eggs Rolls English breakfast tea

LUNCHEON Crab c.o.c.ktail, Cremiere Pig's feet, St. Menehould Cottage fried potatoes Succotash Coffee blanc mange a.s.sorted cakes Demi ta.s.se

DINNER Little Neck clams Consomme Marie Louise Ripe olives. Salted pecans Halibut, Boitel Larded sirloin of beef, Lili Potato pancakes Wax beans in b.u.t.ter Celery Victor Brandied peaches Vanilla ice cream Macaroons Coffee

=Crab c.o.c.ktail, Cremiere.= Same as Crab c.o.c.ktail, Victor (see March 24), with the addition of a little whipped cream on top.

=Cottage fried potatoes.= Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of b.u.t.ter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley.

=Pig's feet, St. Menehould.= Split two boiled pigs' feet, roll in melted b.u.t.ter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it.

=Succotash.= If canned succotash is used empty it into a ca.s.serole, add a small piece of b.u.t.ter, season with salt and pepper, and serve very hot.

=Fresh succotash.= Put two ounces of b.u.t.ter in a ca.s.serole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes.

<script>