Part 76 (2/2)

=Sauce special.= Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcesters.h.i.+re sauce. Bring to a boil and serve.

=Boiled pig's feet.= Roll two pig's feet very tightly together with cheesecloth, so they will lay straight when cooked. Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni. Boil until well done. If necessary to keep them after cooking, place in an earthern pot in their own broth.

=Fried apples.= Peel, core, and cut the apples in five or six pieces.

Roll in flour and fry in swimming fat or lard. Serve on a napkin.

=Icing or frosting=, for glace cakes, eclairs, etc. One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs. Mix and heat over slow fire, stirring continually with a wooden spoon. Do not let it boil. Flavor according to desire. For chocolate frosting add a little melted cocoa.

=Cream puffs.= One-quarter pound of b.u.t.ter, one cup of water, one cup of milk, four eggs and one-quarter pound of flour. Put the b.u.t.ter, water and milk into a sauce pan and boil. Remove from the fire and add the flour, mixing with a wooden spoon. Then add the eggs one by one, beating well. Dress them on a b.u.t.tered pan, and about two inches in diameter.

Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a medium oven for about twenty minutes, then slit one edge and fill with sweet whipped cream. Dust some powdered sugar on top and serve.

=Chocolate eclairs.= Same dough as for cream puffs. Dress them on a b.u.t.tered pan in the shape of lady fingers, and bake in hot oven. Split at one side and fill with sweet whipped cream. Coat with chocolate icing. Pastry cream may be used instead of whipped cream, if desired.

=Pastry cream.= Pint of milk, one-half of a vanilla bean, one-quarter pound of sugar, three eggs and one ounce of corn starch. Mix the eggs, sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix well with a whip, put on fire and keep stirring until thick. When cold use it for filling small cakes, cream puffs, eclairs, etc.

NOVEMBER 25

BREAKFAST Preserved figs Wheat cakes Rolls Coffee

LUNCHEON Anchovy salad Poached eggs, sans gene Navarin of lamb, printanier Baba au rhum Demi ta.s.se

DINNER California oysters on half sh.e.l.l Puree of lentils Stuffed roasted chicken String beans d.u.c.h.esse potatoes Cold French asparagus, French dressing Almond cake Coffee

SUPPER Salade Olga

=Wheat cakes.= Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted b.u.t.ter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet b.u.t.ter separate.

=Breakfast rolls.= Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and b.u.t.ter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise.

Then add the remainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted b.u.t.ter, and bake.

=Anchovy salad.= Put sliced lettuce on the bottom of a pickle dish.

Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing.

=Poached eggs, sans gene.= Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise.

=Navarin of lamb, printanier.= (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in saute pan with a little fat or b.u.t.ter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of puree of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in b.u.t.ter, twelve small round potatoes, and a bouquet garni.

Cook until soft, remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top.

=d.u.c.h.esse potatoes.= Make dough as for potato croquettes. Roll on table with a little flour, and cut in the shape of a cork. Flatten and cut a cross on the top with a small knife, brush with yolks of eggs, put on b.u.t.tered pan and bake in oven. By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross.

=Salade Olga.= Cut into small dices two apples, one stalk of celery, two b.u.t.tons of cooked artichokes, a few asparagus tips, and one truffle.

Season with salt, pepper, and a very little vinegar and oil. Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise. Garnish with fancy-cut pickled beets and artichokes.

Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley.

<script>