Part 51 (1/2)

=Eggs Mollet, Bordelaise.= Put four Eggs Mollet (see Eggs) in a deep dish, and cover with sauce Bordelaise.

=Consomme fermiere.= Put two ounces of b.u.t.ter in a ca.s.serole; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of a silver quarter. Simmer until done, then drain off the b.u.t.ter, add one and one-half quarts of consomme, and boil for fifteen minutes. Serve with chopped parsley on top, and with bread crusts fried in b.u.t.ter separate.

=Sweetbreads braise, St. Albans.= Place some braised sweetbreads on a platter, and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person. Make a gravy as described elsewhere for sweetbreads braise, to which should be added one spoonful of tomato sauce.

=Grape jelly.= To every eight pounds of fruit add one cup of water, bring to a boil, crush, and strain through a jelly bag. Measure the juice, and then measure and set aside an equal quant.i.ty of granulated cane sugar. Then boil the juice for half an hour. Melt the sugar, add to the juice and boil for ten minutes.

=Gooseberry jam.= To each eight pounds of half-ripe gooseberries add one teacupful of water. Boil until soft, add eight pounds of heated sugar, and continue boiling until clear.

=Spiced vinegar, for pickles.= One gallon of cider vinegar, one pound of brown sugar, two tablespoonfuls each of mustard seed, celery seed and salt; one tablespoonful each of turmeric powder, black pepper, and mace; two nutmegs grated; three onions; and one handful of grated horseradish.

=Spiced cherries.= Nine pounds of fruit, four pounds of sugar, one pint of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of whole cloves. Make a syrup of the ingredients, and boil for a few minutes before adding the fruit. Cook the fruit in the syrup until the skins break; then take out, and boil the syrup down until thick.

Pour over the fruit while hot.

=Spiced sweet apples.= Take equal parts of sugar and vinegar, add a dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet apples, and cook until the apples are tender.

=Spiced tomatoes.= Take red and yellow pear-shaped tomatoes, p.r.i.c.k with a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack neatly in gla.s.s jars, and cover with a vinegar made as follows: One pint of cider or malt vinegar; one tablespoonful of sugar; and one teaspoonful each of cloves, allspice, and black pepper. The spices should be ground. Bring to the boiling point, and pour over the tomatoes. Seal when cold.

AUGUST 13

BREAKFAST Sliced fresh pineapple Oatmeal with cream Dry toast Oolong tea

LUNCHEON Lobster canape Scrambled eggs, Mauresque Cold smoked beef tongue Romaine salad American cheese with crackers a.s.sorted cakes Demi ta.s.se

DINNER Potage Na.s.sau Ripe California olives Pompano saute, meuniere Roast ribs of prime beef Stewed tomatoes Succotash New peas Mashed potatoes Lettuce and grapefruit salad Compote of peaches Coffee cream cakes Demi ta.s.se

=Lobster canape.= Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley.

Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.

=Scrambled eggs, Mauresque.= Cut some Lyon sausage and boiled ham in small dices, put in a ca.s.serole with a piece of b.u.t.ter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish.

=Potage Na.s.sau.= Peel eight white onions, and put in a ca.s.serole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of b.u.t.ter in another ca.s.serole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in ca.s.serole, season with salt and Cayenne pepper, and stir-in three ounces of sweet b.u.t.ter. When the b.u.t.ter is melted, serve hot, with small crusts of bread cut in small squares, and fried in b.u.t.ter.

AUGUST 14

BREAKFAST Fresh strawberries with cream Broiled salted mackerel Baked potatoes Rolls Coffee

LUNCHEON Cold consomme in cups Cold salmon, mayonnaise Culemo salad French pastry Demi ta.s.se

DINNER Pea soup with vermicelli Crisp celery Codfish steak, a l'Anglaise Fillet of beef, Dumas Chicory salad Fancy ice cream a.s.sorted cakes Coffee

=Pea soup with vermicelli.= One quart of puree of pea soup mixed with one pint of consomme vermicelli.

=Codfish steak a l'Anglaise.= Heat two ounces of b.u.t.ter in a saute pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half gla.s.s of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot.

=Fillet of beef, Dumas.= Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madere to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water.

AUGUST 15