Part 49 (1/2)

AUGUST 3

BREAKFAST Loganberries with cream Bacon and eggs Rolls Coffee

LUNCHEON Eggs Mollet, cream sauce Broiled black ba.s.s, maitre d'hotel Sliced cuc.u.mbers, French dressing Browned hashed potatoes Compote with rice Demi ta.s.se

DINNER Terrapin soup, Southern style Pimentos, vinaigrette Scalloped clams Larded tenderloin of beef, moderne Romaine salad Biscuit glace, peppermint a.s.sorted cakes Coffee

=Eggs Mollet, cream sauce.= Eggs Mollet are soft boiled (about four minutes). Remove the sh.e.l.ls, being careful that the eggs do not break.

Put in a deep dish and cover with cream sauce.

=Pimentos, vinaigrette.= Drain the juice from one can of pimentos, lay them on a platter, and cover with vinaigrette sauce. Serve very cold.

=Scalloped clams.= Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil. Heat two ounces of b.u.t.ter in a ca.s.serole, then add two spoonfuls of flour, and heat through. Then add the juice of the clams and half a pint of milk, and season with salt and pepper. The sauce should then be a little thick. Bind with the yolks of two eggs mixed with one-half cup of cream. Mix the clams with three-fourths of the sauce and put in a baking dish. Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in hot oven until brown. Serve in same dish.

=Tenderloin of beef, moderne.= Roast the tenderloin of beef, place on a platter, and garnish with several small patties; some of them filled with string beans, and some filled with peas in b.u.t.ter. Also garnish with rissolee potatoes. Serve Madeira sauce separate, besides pouring a little over the tenderloin.

=Terrapin soup, Southern style.= Scald two terrapin, and remove the sh.e.l.l, skin and intestines. Cut the terrapin in small pieces about one-quarter inch square. Heat four ounces of b.u.t.ter in a ca.s.serole, then add the terrapin and fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a gla.s.s of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a gla.s.s of dry sherry wine. Set on stove and let it come nearly to a boil, but not quite.

AUGUST 4

BREAKFAST Grapefruit Oatmeal with cream Rolls English breakfast tea

LUNCHEON Eggs Vilna Calf's liver saute, Spanish style Boiled rice Watermelon Demi ta.s.se

DINNER Consomme Rothschild California ripe olives Broiled striped ba.s.s, maitre d'hotel Sliced culemo salad Roast chicken Peas a la Francaise Mashed potatoes Watercress Apricot meringue Coffee

=Eggs Vilna.= Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches.

=Calf's liver, Spanish style.= Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted b.u.t.ter. When nearly done place on a platter and keep hot. Pour one pint of very highly seasoned Creole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.

=Consomme Rothschild.= Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consomme. Add a little chervil before serving.

=Sliced culemo salad.= Culemo is a sort of cuc.u.mber. Peel, slice, and pour French dressing over it.

AUGUST 5

BREAKFAST Cantaloupe Boiled eggs Dry toast Crescents Chocolate with whipped cream

LUNCHEON Cold eggs with celery Cold chicken, with chow chow Asparagus, mayonnaise Roquefort cheese with crackers Coffee

DINNER Little Neck clams Potage Lamballe Radishes. Lyon sausage Fillet of sole, Paylord Sweetbreads, Egyptienne Roast ribs of beef Saratoga chip potatoes Chiffonnade salad Vanilla ice cream a.s.sorted cakes Fruit Coffee

=Cold eggs with celery.= Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil.

=Fillet of sole, Paylord.= Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water. Then mix with half a cup of thick cream sauce. Season four fillets of sole with salt and pepper, and spread all over with mushroom puree; then roll in fresh bread crumbs, and fry in swimming hot lard. Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.

=Sweetbreads, Egyptienne.= Put some braised sweetbreads on a platter and garnish with stuffed green peppers and croquettes of rice. One of each to each person. Serve Bordelaise sauce separate.

=Stuffed green peppers.= Dip four green peppers in very hot lard for a second, then remove the skin, cut off the top, and clean out the insides. Fill with a puree of fresh mushrooms, sprinkle with bread crumbs, put small bits of b.u.t.ter on top of each, and bake in oven for ten minutes. Serve as a garnish; or as a vegetable, with sauce Madere, or tomato sauce.