Part 70 (1/2)

=New peas, plain.= Boil peas in salt water. When done allow to cool.

Then put in saucepan with a piece of fresh b.u.t.ter, a little salt and a pinch of sugar, and allow to simmer for a few seconds.

=Lake trout, boiled.= In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one gla.s.s of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes.

=Sauce Genoise.= Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in saute pan with a piece of b.u.t.ter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one gla.s.s of claret, reduce; add one quart of brown gravy, cook for ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh b.u.t.ter.

Sprinkle with chopped parsley.

=Hollandaise potatoes.= Shape potatoes in the form of a small egg. Boil in salt water, drain off and evaporate well. Serve on napkin.

=Roast mallard duck.= Roast about sixteen or eighteen minutes. See teal duck.

=Summer squash in b.u.t.ter.= Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in saute pan with a piece of b.u.t.ter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top.

NOVEMBER 2

BREAKFAST Stewed rhubarb Boiled salt mackerel Plain boiled potatoes Dry toast Coffee

LUNCHEON Canape of anchovies Omelette du Czar Spring lamb Irish stew Camembert cheese Crackers Coffee

DINNER Cream of celery soup Barracouda saute, aux fines herbes Larded tenderloin of beef String beans Baked potatoes Sliced tomatoes, French dressing Vanilla custard pie Demi ta.s.se

=Boiled salt mackerel.= Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley.

=Canape of anchovies.= Lay split anchovies on thin b.u.t.tered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches.

=Omelette du Czar.= Pour horseradish sauce in cream, around the edge of a plain omelet.

=Spring lamb Irish stew.= Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a bouquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcesters.h.i.+re sauce, if desired.

=Cream of Celery Soup.= Use celery instead of cauliflower, and prepare the same as cream of cauliflower.

=Barracouda saute, aux fines herbes.= Put seasoned fish, well rolled in flour, in pan in hot b.u.t.ter. When done lay fish on platter, and brown a fresh piece of b.u.t.ter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.

=Larded Tenderloin of Beef.= Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some b.u.t.ter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water, reduce, salt, pepper and strain. Madeira sauce may be served with same if desired.

=Sliced tomatoes, French dressing.= Peeled tomatoes garnished with leaves of lettuce, and French dressing over same.

=Vanilla custard pie.= Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line a large pie dish with thin pie dough. Fill with the custard and bake in moderate oven until set.

NOVEMBER 3

BREAKFAST Orange marmalade English breakfast tea Tea biscuits Ham and eggs

LUNCHEON Grapefruit Bouillon in cups Boiled beef, horseradish sauce Vegetable garnis.h.i.+ng for beef Romaine salad Apple pie Coffee

DINNER Pet.i.te marmite Broiled lobster Potted squab chicken, plain Waffle potatoes Peach compote Boiled artichokes, Hollandaise sauce Coffee ice cream Pound cake Demi ta.s.se

=Tea biscuits.= Three pounds of flour, one-half pound of b.u.t.ter, one quart of milk, three ounces of baking powder, three ounces of sugar, and a little salt. Sift the sugar, salt and baking powder with the flour; add the b.u.t.ter and milk, and make a dough on the table about one-half inch thick. Cut with a round cutter about the size of a dollar, place in a b.u.t.tered pan, moisten the top with milk, and bake in a hot oven for about fifteen minutes.