Part 53 (1/2)

BREAKFAST Sliced peaches with cream Oatmeal Rolls Coffee

LUNCHEON Casawba melon Eggs Lenox Tripe saute, Lyonnaise Mashed potatoes Field salad Raspberry tartelette Demi ta.s.se

DINNER Consomme Colbert Radishes Salted almonds Lobster en court bouillon Roast leg of lamb String beans Potatoes au gratin Fried egg plant Watercress salad Whipped cream in cups Lady fingers Coffee

=Eggs Lenox.= Boil hard one dozen eggs, remove the sh.e.l.ls and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep b.u.t.tered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until brown.

=Consomme Colbert.= Add to consomme printanier one poached egg for each person. Sprinkle with chopped chervil.

=Lobster en court bouillon.= Heat in a saute pan one spoonful of olive oil and one ounce of b.u.t.ter. Add two leeks and one onion sliced fine.

Fry till crisp and yellow, add one gla.s.sful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four.

Then add two live lobsters cut in pieces one inch thick, including the sh.e.l.l and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all.

=Whipped cream in cups.= Whip some cream quite stiff, and add a little powdered sugar and vanilla. Fill some cups; decorate the tops with some of the same whipped cream, but put on in fancy shape with the aid of a pastry bag. Serve with lady fingers.

AUGUST 23

BREAKFAST Blackberries with cream Plain poached eggs on toast Broiled bacon Rolls Uncolored j.a.pan tea

LUNCHEON Hors d'oeuvres varies Cold consomme in cups Omelet Imperatrice English mutton chop, tavern Escarole and chicory salad Roquefort cheese with crackers a.s.sorted fruit Demi ta.s.se

DINNER Puree of white bean soup, Allemande Plain celery Sand dabs, meuniere Sugar-cured ham glace, champagne sauce Spinach in cream Potatoes au gratin Wine jelly with whipped cream a.s.sorted cakes Coffee

=Omelette Imperatrice.= Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center.

Pour thin cream sauce around the omelet.

=Puree of white bean soup, Allemande.= Make a puree of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices.

=Sugar-cured ham glace.= Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate.

=Wine jelly with whipped cream.= Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream.

AUGUST 24

BREAKFAST Sliced bananas with cream Browned corned beef hash Rolls Coffee

LUNCHEON Cantaloupe Eggs, Opera Spring lamb Irish stew French pastry Coffee

DINNER Consomme with Italian paste Lyon sausage Stewed striped ba.s.s, Americaine Hollandaise potatoes Roast chicken Succotash Cauliflower, Polonaise Hearts of lettuce salad Corn starch blanc mange with berries Macaroons Demi ta.s.se

=Eggs, Opera.= Garnish some s.h.i.+rred eggs on one side with asparagus tips in b.u.t.ter, and on the other side with chickens' livers saute au Madere.

=Consomme with Italian paste.= Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consomme, with grated cheese separate.

=Stewed striped ba.s.s, Americaine.= Cut four pounds of striped ba.s.s in pieces two inches thick. Put them in a b.u.t.tered saute pan with an onion chopped fine; season with salt and pepper, add a gla.s.sful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half.

Add, little by little, three ounces of sweet b.u.t.ter, stir until the b.u.t.ter is melted, add a little chopped parsley, and pour over the fish.

=Corn starch blanc mange.= Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few minutes, and pour into small moulds. When cold, unmould, and serve with cold cream.