Part 64 (1/2)

OCTOBER 11

BREAKFAST Sliced peaches and cream Boiled eggs English breakfast tea b.u.t.ter toast

LUNCHEON Hors d'oeuvres a.s.sorted Eggs McKenzie Meat croquettes Cuc.u.mbers on toast Camembert cheese. Crackers. Coffee

DINNER Oysters on half sh.e.l.l Hungarian soup Ripe California olives Halibut Metternich Baked porterhouse steak Potatoes rissolees Plain spinach Lettuce salad Mince pie. American cheese. Coffee

=Hungarian soup.= Saute half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much marjoram, and a large crushed garlic clove. Cook for another half hour or longer, very slowly. The stock should be made with a knuckle of veal and beef.

=Baked porterhouse.= Have a thick steak. Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of b.u.t.ter. On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcesters.h.i.+re sauce, two of mushroom or tomato catsup and a little chopped parsley.

Baste frequently.

=Meat croquettes.= Chop a large onion and simmer in a pan with two ounces of b.u.t.ter. Mince the meat, and add one raw egg and mix well.

Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce.

=Eggs McKenzie.= Peel four tomatoes, cut off the tops and scoop out the insides. Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, place on a b.u.t.tered dish and bake in oven.

=Cuc.u.mbers on toast.= Peel and quarter two good sized cuc.u.mbers, and soak in salted water for about thirty minutes. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a round of b.u.t.tered toast. Make a sauce by rubbing together a tablespoonful of b.u.t.ter and a tablespoonful of flour, stir in a cup of the water in which the cuc.u.mbers were boiled, add a teaspoonful of lemon juice, salt and pepper to taste, and pour over the cuc.u.mbers and toast.

Garnish with strips of pimentos.

=Halibut Metternich.= Cut two slices of halibut, one and one-half inches thick. Put in a vessel in cold water, season with salt, bring to a boil, and skim. Add a gla.s.s of milk, boil for about twenty-five minutes, until soft. Make a sauce in a ca.s.serole with two spoonfuls of b.u.t.ter, and two spoonfuls of flour. When hot add two cups of the fish broth, boil for ten minutes, and strain. Then add six chopped hard-boiled eggs and salt and pepper to taste. Put the fish on a b.u.t.tered baking dish, pour the sauce over same, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in the oven until brown.

OCTOBER 12

BREAKFAST Fresh strawberries and cream Baked beans, Boston style Boston brown bread Coffee

LUNCHEON Grapefruit cardinal Clam broth in cups Eggs Conte Veal saute, Catalane Romaine salad a.s.sorted cheese and crackers Coffee

DINNER Consomme Nelson Radishes and celery Sand dabs, meuniere Coquille of chicken, Mornay Roast leg of mutton, Kentucky sauce String beans in b.u.t.ter Potatoes Anna Field and beet salad Charlotte Russe Demi ta.s.se

=Eggs Conte.= b.u.t.ter a s.h.i.+rred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done.

=Veal Saute, Catalane.= Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a saute pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glaces, and two dozen stoned queen olives.

=Consomme Nelson.= Put three pounds of fish bones and three quarts of water in a ca.s.serole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a ca.s.serole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve.

=Coquille of chicken, Mornay.= Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four b.u.t.tered coquilles or sh.e.l.ls, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until brown.

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

OCTOBER 13

BREAKFAST Oatmeal in cream Boiled eggs Dry toast Coffee

LUNCHEON Cantaloupe Scrambled eggs, Magda Chicken saute, Josephine Asparagus tips, Hollandaise Escarole salad Danish apple cake. Demi ta.s.se

DINNER Oysters on half sh.e.l.l Potage Villageois Lyon sausage. Radishes. Pickles Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee