Part 58 (1/2)
SEPTEMBER 14
BREAKFAST Fresh strawberries with cream Boiled salt mackerel, with melted b.u.t.ter Boiled potatoes Rolls Coffee
LUNCHEON Stuffed eggs, Epicure Salisbury steak, Stanley Spanish beans Watercress salad Wine jelly with peaches Lady fingers Demi ta.s.se
DINNER Toke Point oysters, mignonette Cream of tomatoes Ripe California olives Sand dabs, meuniere Roast duckling, apple sauce Corn oysters Green peas Baked sweet potatoes Lettuce salad French pastry Demi ta.s.se
=Stuffed eggs, Epicure.= Boil six eggs until hard, remove the sh.e.l.ls, and cut in two lengthwise. Mix the yolks with one spoonful of puree de foie gras, and the chopped breast of a boiled chicken. Season with salt and pepper, pa.s.s through a fine sieve, put in bowl, add two ounces of sweet b.u.t.ter, mix well, and fill the eggs. Serve on lettuce leaves.
=Salisbury steak, Stanley.= Pa.s.s two pounds of raw beef through a fine meat grinder, season with salt and pepper and add a cup of thick cream.
Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil, and broil. Place on a platter. Split some bananas, roll in flour, fry in b.u.t.ter, and lay two pieces on top of each steak. Pour horseradish sauce around the steaks.
=Spanish beans.= One pint of red kidney beans, one pint of tomatoes, one onion chopped fine, one clove of garlic, one tablespoonful of oil, one-half pound of bacon or pork, one-half pound of beef cut in dices, one tablespoonful of powdered Spanish pepper, and a little salt and pepper. Soak the beans over night, parboil, and drain. Add the tomatoes, onion, garlic, meat, etc., season with salt and pepper, and pour in enough water to keep it from being too sticky, or thick. Cook slowly all day, or until the meat is tender, and the beans thoroughly cooked. About half an hour before serving add the Spanish pepper, and a tablespoonful of corn meal. The cooking may be finished in a fireproof dish, in the oven, if preferred.
=Wine jelly with apricots.= Fill some individual moulds, or gla.s.ses, half full of liquid jelly, place in the center of each one-half of a canned, or fully ripe, apricot; and place in ice box to set. When firm, fill to the tops with more jelly, and again set in ice box until ready to use.
=Wine jelly with peaches.= Prepare in the same manner as above.
=Wine jelly with any kind of berries.= Prepare in the same manner as above, using selected ripe berries of any kind.
=Corn oysters.= Mix well together two cupfuls of grated green corn, one beaten egg, one cup of flour, and a little salt and pepper. Drop from a spoon into very hot fat, in a frying pan. Serve on a napkin.
SEPTEMBER 15
BREAKFAST Fresh raspberries with cream Oatmeal Pulled bread Crescents Chocolate
LUNCHEON Hors d'oeuvres, a.s.sorted Omelette Bayonnaise Paprika schnitzel with spaetzle Swiss cheese with crackers Pears Coffee
DINNER Consomme with stuffed cabbage Sardines Fillet of sole, Meissonier English mutton chops Broiled fresh mushrooms Colache (vegetable) Rissolee potatoes Escarole salad Fancy ice cream a.s.sorted cakes Coffee
=Omelette Bayonnaise.= For four persons, take the bottoms of two boiled artichokes and cut in squares. Add one-half can of French mushrooms, sliced. Mix with a very little tomato sauce. Make the omelet, and before turning over on the platter fill with the above preparation. Make four fillets of anchovies on top of the omelet, and pour Bearnaise sauce around it.
=Pulled bread.= Take a large loaf of fresh bread and remove the inside, pulling it into large flakes. Put the flakes on a baking pan and bake in a moderate oven until crisp and brown.
=Consomme with stuffed cabbage.= Add to hot consomme one small stuffed cabbage to each person.
=Stuffed cabbage.= May be made any size, using the whole cabbage; or as small around as a silver half dollar, for garnis.h.i.+ng. Parboil a whole cabbage; or some leaves only. Make a stuffing as follows: Soak two rolls in milk for ten minutes, then squeeze out, and chop fine. Add one onion, chopped and fried in b.u.t.ter; one pound of sausage meat; a whole raw egg, and some chopped parsley, chervil and chives. Season with salt and pepper, and mix well. Fill the whole head of cabbage if desired. Or, take two leaves and season with salt and pepper, put a spoonful of the stuffing in the center, and fold the leaves in the form of a ball. Place the stuffed cabbage in a b.u.t.tered pan with a sliced carrot and onion, a bay leaf and a clove. Cover with bouillon, put a b.u.t.tered paper over the top of the pan, and cook in the oven until the cabbage is soft. If served as a vegetable serve a brown meat gravy, or sauce Madere, or tomato sauce.
=Fillet of sole, Meissonier.= Trim four fillets of sole, fold them in half, season with salt and pepper, lay in b.u.t.tered saute pan, add one-half gla.s.s of white wine and one-half cup of fish broth, cover with b.u.t.tered paper, and cook in oven for ten minutes. Put the fillets on a platter and cover with the following sauce: Cut a carrot and a turnip in very small dices, like brunoise, and put in a ca.s.serole with one ounce of b.u.t.ter. Cover the ca.s.serole, and simmer for twenty minutes or over, but be careful that it does not burn. Put two ounces of b.u.t.ter in another ca.s.serole, add a spoonful of flour and the broth from the cooked sole. If too thick add a little fish stock. Boil for five minutes, bind with the yolks of two eggs mixed with half a cup of cream, strain, and add the carrots and turnips, from which the b.u.t.ter has been drained. Season well.
=Colache (vegetable).= Pare three good-sized summer squash, and cut in small squares; three peeled and quartered tomatoes, and the corn cut from four ears. Put two ounces of b.u.t.ter in a ca.s.serole with one chopped onion, and simmer until the onion is yellow. Then add the squash, corn and tomatoes, and steam slowly for about three-quarters of an hour.
Season with salt and pepper.
SEPTEMBER 16
BREAKFAST Sliced peaches with cream Ham and eggs Rolls Coffee
LUNCHEON Cantaloupe Broiled oysters with bacon Pig's knuckles and sauerkraut Boiled potatoes a.s.sorted cheese with crackers Coffee