Part 45 (1/2)

=Cold beef a la mode.= Take two pieces of rump of beef weighing about six pounds each, season with salt and pepper, place in a vessel with a spoonful of fat or b.u.t.ter, and roast until nice and brown all over. Then sprinkle with two spoonfuls of flour, and cook until flour is brown.

Then add one quart of boiling water and a pint of claret, one bouquet garni, twenty-four small raw French carrots, twenty-four small white onions fried in b.u.t.ter, and four quartered tomatoes. Cover, and boil in the oven. Remove the carrots and onions when soft, and continue cooking the beef until well done. Put the beef in an earthern pot and lay the carrots and onions around it. Reduce the sauce, by boiling, to half its volume, and strain over the beef. Prepare the day before using, so it will have sufficient time to become cold.

=Boiled custard.= The yolks of four eggs, three whole eggs, one ounce of corn starch, one quart of milk, and flavoring. Put all of the eggs, corn starch, half of the sugar, and a few drops of the milk into a bowl and mix well together. Boil the remainder of the milk and the other half of the sugar; pour over the egg mixture, and cook until it thickens. Then take off the fire, add the flavoring, mix well, and serve either in cups or saucers.

=Tipsy parsons.= Cut some slices of sponge cake about one-half inch thick. Soak them in sherry wine, and place them in saucers. Cover the top with boiling custard, and serve.

=Vanilla custard with meringue.= Make some boiled custard flavored with vanilla. Pour in saucers, place a half meringue sh.e.l.l on each, and serve.

=Macaronade Celestine.= Soak some macaroons in maraschino. Place in a saucer and pour boiling custard over them.

=Bouchettes Palmyra.= Soak some bouchettes in k.u.mmel, place them on saucers, and pour boiling custard over them.

=Consomme Garibaldi.= Boil one-quarter pound of spaghetti and cut in pieces one inch long. Cut a dozen green queen olives Julienne style, and add, with the spaghetti, to three pints of hot consomme. Serve grated cheese separate.

=Mutton chops, maison d'or.= Broil four mutton chops on one side; and then set to become cold. Make a forcemeat from the breast of a chicken, and add to it some chopped truffles. Place the forcemeat on the broiled side of the chops in pyramid form, sprinkle with fresh bread crumbs, set on a b.u.t.tered pan, put a small piece of b.u.t.ter on top of each, and cook in the oven for ten or twelve minutes. Serve on a platter, with sauce Madere.

=Lamb chops, maison d'or.= Prepare in the same manner as mutton chops, maison d'or.

JULY 16

BREAKFAST Baked Bartlett pears with cream Omelet with asparagus tips Rolls Coffee

LUNCHEON Shrimp salad Eggs, Marlborough Cold squab and Virginia ham Alligator pear salad Compote of apricots German coffee cake Demi ta.s.se

DINNER Chicken soup, Piedmontaise Pim olas. Radishes Black ba.s.s, Heydenreich Sweetbreads, poulette Roast leg of venison Red cabbage Boiled potatoes Lettuce and grapefruit salad Apple cobbler Coffee

=Eggs, Marlborough.= Place four poached eggs on four pieces of anchovy toast, cover with sauce Perigueux, and lay a strip of broiled bacon across each.

=Chicken soup, Piedmontaise.= Mix a pint of chicken broth with a pint of puree of tomato soup, add a quarter pound of macaroni cut in one-quarter inch pieces, and the breast of a boiled chicken cut in small squares.

=Black ba.s.s, Heydenreich.= Place two black ba.s.s in a b.u.t.tered pan, and season with salt and fresh-ground black pepper. Chop three ounces of salted almonds, and mix with one-quarter pound of chopped fresh mushrooms, three ounces of b.u.t.ter, and some chopped parsley. Spread over the fish, and bake in oven for twenty minutes. Pour the juice of two lemons over the fish, and serve from the pan in which it was baked.

=Sweetbreads, poulette.= Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to run out. Then put on the fire in two quarts of water, add a spoonful of salt, bring to a boil, and then cool off in cold water. Remove the skins, and cut the sweetbreads in slices one-half inch thick. Put two ounces of b.u.t.ter in a sauce pan, add the sweetbreads, and simmer for two minutes. Then add a spoonful of flour, and heat through. Then add one pint of thick cream, and boil for ten minutes. Season with salt and Cayenne pepper, add a can of sliced French mushrooms and a little chopped chives, boil for two minutes, and thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

=Cobblers.= Apple, pear, peach or apricot. Line a deep baking pan with pie dough, fill with the chopped fruit desired, sweetened with sugar, and with a little cinnamon added, cover with a sheet of pie crust paste, brush with egg, and bake. Serve with cream or wine sauce.

=Wine sauce.= Put in a sauce pan one pint of water, one-half pound of sugar, and the rind and juice of half a lemon. Bring to a boil, and then thicken with a teaspoonful of corn starch dissolved in a little water, and again bring to a boil. Flavor with a gla.s.sful of any kind of wine; or a pony of cognac, kirschwa.s.ser, or other cordial, as you may desire.

Strain and serve with puddings, cobblers, etc.

JULY 17

BREAKFAST Raspberries with cream Broiled fillet of sole, maitre d'hotel Hashed browned potatoes Rolls Coffee

LUNCHEON Eggs, St. Catherine Boneless squab en aspic Majestic salad Roquefort cheese with crackers Coffee

DINNER Little Neck clams Consomme Talleyrand Ripe olives. Lyon sausage Boiled salmon trout, sauce mousseline Potatoes, nature Planked sirloin steak, St. Francis Escarole and chicory salad Fancy ice cream a.s.sorted cakes Coffee