Part 67 (2/2)

=Pink pudding, Victor.= Cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar. When done allow to cool, and then add one quart of whipped cream, some chopped fruits, and one drop of red coloring. Dissolve four sheets of gelatine in a little warm milk, stir into the above, put into moulds, and set in ice box until firm. Serve with fruit sauce.

=Figs Roma.= Line a bowl (timballe) with lady fingers. Put a layer of vanilla ice cream in the bottom, then a layer of about a dozen peeled and quartered figs, sprinkle this with good rum, cover thickly with sauce au marasquin, and sprinkle some macaroon crumbs on top. Serve in plates with ice around the bowl.

=Four o'clock tea bran bread.= Make a batter with two cups of bran, one cup of Educator entire wheat flour, one cup of white flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of mola.s.ses, one-half cup of water and two cups of milk, or one cup of milk and another one of water. Spread the batter about one inch thick in the pan, and cook in a slow oven.

=Wheat bran gems.= Make a batter with two cups of wheat bran, one cup of whole wheat flour, one teaspoonful of baking soda, one-half cup of mola.s.ses, three tablespoonfuls of hot milk, and three tablespoonfuls of boiling water. Put the dough in b.u.t.tered gem pans, and cook for about twenty-five minutes.

=Bran bread.= Mix together two cups of wheat bran, one and one-half cups of flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of mola.s.ses, one-half cup of water, and two cups of milk, or one cup of milk and another cup of water. Put the dough in the pans about one inch thick, and bake in a slow oven.

=Bran biscuits.= Mix two cups of wheat bran, one cup of white flour, two teaspoonfuls of baking powder, one very small teaspoonful of salt, a piece of lard the size of an egg, and enough milk to make a stiff dough.

Work well together, roll out about a half an inch thick, cut out with forms, and bake in a slow oven.

=Hearts of palm, Victor.= Hearts of palm can be obtained in cans similar to asparagus, and may be served in the same way, with Hollandaise, Polonaise, vinaigrette, or other sauces. Hearts of palm, Victor, is served cold, with Victor dressing (see April 21).

OCTOBER 27

BREAKFAST Oatmeal Strawberries with cream Lamb chops with bacon Boiled eggs Rolls Coffee

LUNCHEON Grapefruit with maraschino Consomme in cup Salted almonds Loin of pork, apple sauce Lettuce salad Meringue glacee a la vanille Black coffee

DINNER Puree of peas, Varsovienne Olives Celery Sand dabs, saute meuniere Roast chicken Mashed potatoes Canned asparagus, sauce Hollandaise Escarole salad, French dressing Omelet with strawberries Coffee

=Oatmeal.= To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt.

=Consomme.= Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock and let boil for half hour. Strain through napkin or fine cheese cloth.

=Loin of pork.= Place pork in roasting pan and pepper and salt well. Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers. Put in moderate oven and roast for about one and one-quarter hours. Baste often to keep juicy and of a fine color. When done remove from pan, skim part of the fat from the gravy and add one-half spoonful of flour, let simmer till brown, add one cup of stock and boil for a few minutes.

=Puree of pea soup.= Soak three-quarters of a pound of green split peas in cold water for three hours. Wash well and put on fire in cold water.

Put in saute pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer in b.u.t.ter until soft. Add the peas and boil together until soft. Salt and pepper to taste and strain through sieve.

If too thick add some stock or broth of any kind.

=Varsovienne.= Fried thin-sliced bacon.

=Aux croutons.= Bread cut in small dices and fried in b.u.t.ter.

=Sand dabs, meuniere.= Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh b.u.t.ter in shallow frying pan. When brown remove fish to platter, place piece of b.u.t.ter in pan, cook till brown, and pour over fish. Add the juice of one lemon and chopped parsley. Garnish the platter with parsley and quartered lemons.

=Roast chicken, plain.= Prepare sauce as for loin of pork. Omit flour for thickening. Serve with its own gravy.

=Hollandaise sauce.= Put the yolks of five eggs in saucepan. Place the saucepan in pot containing very hot water, on range. Stir the yolks well and add pieces of sweet b.u.t.ter the size of a hazelnut, until one pound is used. As the b.u.t.ter melts in the eggs be careful that the sauce does not get too hot. Add salt and Cayenne pepper to taste.

=Salted almonds.= Scald the almonds, allow to cool and remove the thin paper-sh.e.l.ls. Put the almonds on a pan and roast in hot oven until brown. Wet with a solution of gum arabic and water, using about four teaspoonfuls to the pound of nuts. Dust over with table salt and stir until dry.

=Meringue sh.e.l.ls.= To the whites of eight eggs use one pound of powdered sugar. Beat the whites very firm and stiff. Add a handful of sugar and beat thoroughly. Remove the whip and stir in the remainder of the sugar with a large spoon. Form in the size of an egg and dress on a b.u.t.tered pan dusted with flour. Sprinkle with powdered sugar and bake in a moderate oven.

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