Part 74 (1/2)

Serve with maitre d'hotel sauce, quartered lemons and parsley.

=Shrimp salad.= Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives.

Serve very cold.

=Julienne potatoes.= Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover.

=Onion soup, au gratin.= Simmer three very finely sliced onions in b.u.t.ter until brown. Add one cup of bouillon or consomme, and boil for a few minutes. Put in earthern pot, or pet.i.te marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste.

=Whitefish, maitre d'hotel.= Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered lemons and parsley.

=Puree St. Germain (vegetable).= Strain cooked peas through a fine sieve. Put in pan with a piece of b.u.t.ter, salt and a pinch of sugar.

Stir well, and when hot, add a very little thick cream. The puree should be firm, like mashed potatoes.

NOVEMBER 16

BREAKFAST Stewed prunes Malta Vita with cream Poached eggs on toast Rolls Coffee

LUNCHEON Hors d'oeuvres varies Fried fillet of sole, remoulade sauce Broiled quail on toast Chiffonnade salad Soufflee potatoes Savarin au fine champagne Demi ta.s.se

DINNER Cotuit oysters on half sh.e.l.l Pet.i.te marmite Salted almonds Terrapin, Maryland style Roast ribs of beef Stewed tomatoes Mashed potatoes Cold artichokes, mustard sauce English breakfast tea ice cream a.s.sorted cakes Coffee

=Stewed prunes.= Wash well one pound of prunes, and soak in cold water for two hours. Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft. It will require about one hour. If an earthern pot with cover is used, put in bake oven for about two hours.

The flavor will be better.

=Malta Vita.= Serve with powdered sugar, and cream, separate.

=Hors d'oeuvres varies.= (Appetisers a.s.sorted). Hors d'oeuvres are different delicacies, and, except in rare instances, are served cold.

They consist of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pate de foie gras, smoked salmon, smoked goose breast, and many others. From one dish to two dozen kinds may be served, allowing the guests to make a selection. Each kind should be served on a separate platter, or silver bowl.

=Caviar.= Leave the caviar three hours on ice. Serve in a gla.s.s dish.

For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon. Thin dry toast and sweet b.u.t.ter separate.

=Pate de foie gras.= (Goose liver patty.) Obtainable in cans or terrines, of different sizes. Remove the fat, which is put on top as a preservative, and with a soup spoon, which has been dipped in hot water, cut the paste in thin slices, and serve on lettuce leaves on a napkin.

Garnish with meat jelly and parsley in branches. Let the pate de foie gras stand in ice box a few hours before opening and serving.

=Lyon sausage.= A kind of imported beef sausage. Slice thin.

=Stuffed eggs.= Cut hard boiled eggs in two, either way. Mix the yolks with equal parts of sweet b.u.t.ter and pa.s.s through a sieve. Add salt, paprika, a little anchovy paste, and some chives. Mix well, and fill the halved eggs. Or the yolks may be mixed with b.u.t.ter, and some poppy or celery seeds, etc. Also with any kind of puree, such as puree of tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner. Serve very cold.

=Sardines.= Serve cold with quartered lemons, on lettuce leaves.

=Sliced tomatoes.= Have the tomatoes very cold. Peel and slice, and serve on lettuce leaves, with French dressing. To peel, put tomatoes in hot water for ten seconds, and peel immediately.

NOVEMBER 17

BREAKFAST Baked apples Boiled eggs Toast Coffee