Part 73 (1/2)

DINNER Consomme with tapioca Boiled salmon, mousseline sauce Potatoes Hollandaise Roast goose, apple sauce St. Francis potatoes Celery Victor Baked Alaska Coffee

=Pearl grits with cream.= See hominy in cream.

=Potato salad.= Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnis.h.i.+ng.

=Chicken a la King.= Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a gla.s.s of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top.

=Raspberry water ice.= One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze.

=Consomme with tapioca.= To one quart of boiling consomme add slowly one cup of tapioca, and boil for eight minutes.

=Bread and b.u.t.ter sandwiches.= Spread sweet b.u.t.ter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon.

NOVEMBER 12

BREAKFAST Honey in comb Boiled eggs Postum cereal Dry toast

LUNCHEON Cold goose and Virginia ham Port de Salut cheese Crackers Coffee

DINNER Oyster soup, family style Salted English walnuts Fried chicken, country style Au gratin potatoes Cauliflower, Polonaise Escarole and chicory salad Chocolate profiterole Coffee

SUPPER Canape regalia

=Postum cereal.= A prepared breakfast food obtainable from all grocers.

Follow directions on package.

=Oyster soup, family style.= Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet b.u.t.ter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers.

=Au gratin potatoes.= Fill a shallow b.u.t.tered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little b.u.t.ter on top, and bake in oven until brown.

=Cauliflower, Polonaise.= Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet b.u.t.ter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.

=Fried chicken, country style.= Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour.

Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches.

=Canape Regalia.= Regalia is a special fish paste obtainable in cans. To one small can add two ounces of b.u.t.ter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.

NOVEMBER 13

BREAKFAST Bananas and cream Scrambled eggs with chives Dry toast Coffee

LUNCHEON Pickled oysters Consomme in cups Broiled bluefish, maitre d'hotel Tripe, Lyonnaise Mashed potatoes Hearts of lettuce, egg dressing Chocolate eclairs Demi ta.s.se

DINNER Potage Cambridge Boiled sheepshead, Hollandaise sauce Potatoes nature Chicken, Diva French peas Endive salad Strawberries with cream a.s.sorted cakes Corn bread, Maryland Coffee

=Pickled oysters.= Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one gla.s.sful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley.

=Broiled bluefish.= Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on top, and quartered lemons and parsley.