Part 63 (2/2)

=Coupe Victor.= Take equal parts of raspberries and strawberries; and to each basket allow four spoonfuls of sugar and four spoonfuls of kirschwa.s.ser. Mix well, and set on ice to chill thoroughly. If there is not time to chill in this manner cover with cracked ice for a few minutes. Serve in punch gla.s.ses with a teaspoonful of lemon water ice on top. The water ice may be omitted if desired, but be sure to have the fruit well chilled.

OCTOBER 9

BREAKFAST Fresh grapes Broiled smoked Alaska black cod Baked potatoes Rolls Coffee

LUNCHEON Carciofini Eggs Argenteuil Chicken hash a l'Italienne Cranberry water ice a.s.sorted cakes Coffee

DINNER Merry widow c.o.c.ktail Chicken soup a la Francaise Celery Scallops a la poulette Roast leg of mutton Stewed tomatoes Peas in cream d.u.c.h.esse potatoes Chicory salad French pastry Demi ta.s.se

=Broiled smoked Alaska black cod.= Get a kippered Alaska black cod, roll in oil and broil. Serve with maitre d'hotel b.u.t.ter, and garnish with lemons cut in half, and parsley in branches. This fish is excellent prepared in the same manner as finnan haddie or smoked salmon, or served raw as a hors d'oeuvre.

=Eggs Argenteuil.= Scoop out the centers from four English m.u.f.fins, toast them, and place a poached egg in each, cover with sauce Hollandaise, and lay two slices of truffle heated in b.u.t.ter on top of each.

=Chicken hash, Italienne.= Put two ounces of b.u.t.ter in a saute pan with one chopped onion, or six chopped shallots. Fry, and then add one-half spoonful of flour and cook until brown. Then add one gla.s.s of sherry wine, and one cup of broth or stock, one whole boiled fowl cut in small dices, and one pound of dried mushrooms that have been previously soaked in cold water for one hour. Season with salt and pepper, and boil all together for thirty minutes. Serve toast Melba separate.

=Chicken soup a la Francaise.= Put a fat soup hen in a ca.s.serole with three quarts of water, a little salt, one onion, one carrot, and a bouquet garni. When coming to a boil skim well, cover, and simmer slowly until the hen is cooked. Then remove the hen and cut the meat in half inch squares. Strain the broth, bring to a boil, and add two cupfuls of boiled rice and the chicken meat. Season well with salt and pepper, and add some chopped chervil.

=Merry widow c.o.c.ktail.= Use wide gla.s.ses. Put in the bottom the tails of six ecrevisses, or crawfish. Lay six asparagus tips on top, season with salt and pepper, and cover with plenty of mayonnaise. Set in the ice box as near the ice as possible, to chill thoroughly.

=Scallops a la poulette.= Parboil the scallops from two to three minutes in their own juice, but not longer, as they will become tough and rubbery. Drain, and keep the juice. Heat two spoonfuls of flour and two spoonfuls of b.u.t.ter, and add the juice and a little stock, making a thin sauce. Season with salt and pepper, add the yolk of one egg and two spoonfuls of cream, but do not boil. Mix in the scallops, and serve.

Oysters and clams may be prepared in the same manner.

=Cranberry water ice.= Cook the berries in a very small quant.i.ty of water in a granite or porcelain lined kettle, as otherwise the berries will become discolored. Then strain the cooked berries through a hair-sieve, making a thin puree. To every quart of berries add the juice of two lemons. For each quart of berries dissolve a pint of sugar in a cup of water, and add to the puree. Taste to see if sweet enough. Freeze in the same manner as other water ices. Serve as an ice, for dessert, or between courses; although the latter manner of serving ices is going out of vogue.

OCTOBER 10

BREAKFAST Baked pears with cream Plain omelet b.u.t.tered toast Ceylon tea

LUNCHEON Cantaloupe Eggs Andalouse Broiled Imperial squab on toast Saratoga chip potatoes Cold artichokes, mayonnaise Montmorency pudding Coffee

DINNER Oysters on half sh.e.l.l Cream of summer squash Dill pickles. Salted almonds Fillet of flounder, Norvegienne Roast tenderloin of beef, Boucicault Julienne potatoes Hearts of romaine salad Red currant water ice a.s.sorted cakes Demi ta.s.se

=Eggs Andalouse.= Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter.

=Cream of summer squash.= Put three ounces of b.u.t.ter in a ca.s.serole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the ca.s.serole, and before serving add one pint of boiling thick cream.

=Fillet of flounder, Norvegienne.= Place four fillets of flounder in a b.u.t.tered pan, season with salt and pepper, add one-half gla.s.s of white wine and one-half cup of fish stock, cover, and cook for ten minutes.

Place on a platter, some spinach in cream, lay the fish on top, and cover with sauce Hollandaise.

=Roast tenderloin of beef, Boucicault.= Put a roast tenderloin of beef on a platter, and garnish with stuffed cabbage. Pour sauce Madere over the meat.

=Montmorency pudding.= b.u.t.ter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glace cherries on each piece. Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk. Pour this over the cake, filling the mould. Bake for thirty minutes. Then remove from mould and serve hot, with brandy sauce to which has been added some fresh or glace cherries chopped fine.

=Red currant water ice.= Strain one quart of ripe red currants. Canned ones may be used when the fresh are out of season. Add the juice of two lemons, and additional sugar, if necessary. Dissolve the sugar in hot water before adding. Freeze, using plenty of salt with the ice.

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