Part 59 (1/2)

SEPTEMBER 18

BREAKFAST Baked bananas Codfish in cream Baked potatoes Rolls Coffee

LUNCHEON Cantaloupe Eggs, Isabella Mixed grill, special Escarole salad Petaluma cream cheese with crackers Coffee

DINNER Consomme printanier royal California ripe olives ecrevisses en buisson Boiled leg of mutton, caper sauce Mashed turnips Steamboat fried potatoes Lettuce and grapefruit salad Orange souffle glace, St. Francis Tango cake Demi ta.s.se

=Baked bananas.= Peel six bananas and cut them in half, lengthwise. Lay in a pan close together. Mix a little powdered cinnamon with some sugar, and spread over the bananas. Put some small bits of b.u.t.ter on top, and bake for twenty minutes. While baking, baste a couple of times with a little syrup. Serve with its own juice.

=Orange souffle glace, St. Francis.= Take six nice oranges and cut off the tops. Take out the insides. Put some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc., in the bottom of the orange sh.e.l.l, and fill about one-third full. Add one-third of vanilla ice cream, and finally finish with a meringue made of the whites of three eggs, six ounces of sugar, and the grated rind of an orange. Dust some powdered sugar on top, and bake in a very hot oven until brown.

=Eggs, Isabella.= Put some thick Creole sauce on a platter, lay four poached eggs on top, and cover with a little cream sauce.

=Petaluma cream cheese.= This cheese is a specialty of Petaluma, California. Serve plain; or mixed with salt, pepper, chopped chives, and caraway seeds. Or serve with powdered sugar and cream, separate.

=Tango cake.= One-quarter pound of burnt almonds, powdered very fine, one-quarter pound of melted b.u.t.ter, three-quarters of a pound of sugar, two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the grated rind of one lemon, the yolks of seven eggs, three whole eggs, the whites of seven eggs beaten very hard, and one pony of rum. Beat the eggs and yolks with the sugar until light; then add the almonds, chocolate, crumbs and lemon rind, and mix well. Add the rum and melted b.u.t.ter; and finally the whites of eggs, mixing lightly. Line a ring mould with very thin tartelette dough, cover the bottom with apricot jam, and then fill with the above preparation. Bake in a warm (not hot), oven. When done, glace with icing flavored with rum. While the icing is still soft sprinkle with a.s.sorted colored nonpareil seeds. These seeds may be obtained of grocers dealing in fancy groceries.

=Steamboat fried potatoes.= Peel three fresh-boiled potatoes, and cut crosswise in pieces one and one-half inches thick. Fry in a pan with half b.u.t.ter and half chicken fat. Season with salt and pepper, and cook until golden yellow.

SEPTEMBER 19

BREAKFAST Stewed pears with claret Oatmeal and cream Dry toast Oolong tea

LUNCHEON Shrimp salad, Anastine s.h.i.+rred eggs, Imperial Breast of squab, au jus Peas Chocolate cream pie Coffee

DINNER Oysters on half sh.e.l.l Potage Carpure Dill pickles. Lyon sausage Sand dabs, saute meuniere Roast chicken Cauliflower Hollandaise Potatoes au gratin Endives salad Coffee ice cream Anise toast Demi ta.s.se

=Stewed pears with claret.= Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook in oven for about two hours. Serve cold.

=Shrimp salad, Anastine.= Six shallots, one-half stalk of celery, one-half can of pimentos, and some parsley. Chop all very fine, and put in salad bowl with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad bowl, with leaves of lettuce around the sides; and with hard-boiled eggs cut in four.

=s.h.i.+rred eggs, Imperial.= Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper. Then place the liver in a b.u.t.tered s.h.i.+rred egg dish, break eggs on top, season with salt and pepper, and cook until the eggs are done.

=Breast of squab, au jus.= Cut the b.r.e.a.s.t.s from four large squabs, season with salt and pepper, and roll in flour. Heat two ounces of b.u.t.ter in a saute pan, add the b.r.e.a.s.t.s, and fry for ten minutes. Place the b.r.e.a.s.t.s on a platter, and put in the pan one spoonful of meat extract and one-half cup of stock. Season with salt and pepper, reduce one-half by boiling, and pour over the squab. Sprinkle with chopped parsley.

=Chocolate cream pie.= One quart of milk, the yolks of eight eggs, one-half pound of sugar, two ounces of corn starch, two ounces of powdered cocoa, and one ounce of b.u.t.ter. Dissolve the corn starch in a little milk, and stir into the yolks of eggs. Put the milk on the fire, add the sugar, cocoa, and b.u.t.ter, and bring to a boil. Then pour it into the yolks and corn starch, and set back on the stove until it thickens.

Have a pie crust already baked, fill it with this cream, decorate the top with meringue, and set it in the oven to brown the top. Serve cold.

The above will make about two pies.

=Potage Carpure.= Slice a head of lettuce very fine, wash, and drain well. Then put in a ca.s.serole with two ounces of b.u.t.ter, cover, and simmer for ten minutes. Then add chicken broth, or clear veal or beef broth (three pints), season with salt and pepper, and boil slowly for about fifteen minutes. Bind with the yolks of three eggs mixed with half a pint of cream. Serve with bread sliced thin, and dried in the oven, like toast.

=Anise toast.= One-half pound of sugar, four whole eggs, the yolks of two eggs, one-half ounce of anise seed, one-half pound of flour, and lemon flavoring. Beat the eggs, yolks and sugar over the fire until light; then remove and continue beating until cold. Add the flour, seeds, and flavor; dress on a b.u.t.tered pan in long strips, and bake.

When cold cut in slices, and toast in the same manner as zwieback.

SEPTEMBER 20

BREAKFAST Strawberries with cream Broiled salt mackerel Boiled potatoes Rolls Coffee