Part 81 (1/2)

=Breakfast sausages.= Small pork sausages fried in pan with a small piece of b.u.t.ter. Serve on platter with their own fat.

=Consomme Ditalini.= Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consomme. Grated cheese separate.

=Eggs Creole.= Put in b.u.t.tered s.h.i.+rred egg dish one spoonful of Creole sauce, break two eggs in center, and bake in oven.

=Creole sauce.= Put in sauce pan three ounces of b.u.t.ter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour.

Fresh tomatoes may be subst.i.tuted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added.

=Fillet of sole, Joinville.= Cook the fillets ”au vin blanc.” Serve crayfish sauce or ecrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster.

=Potage Mongol.= One-third puree of peas, one-third consomme Julienne, one-third puree of tomatoes. Well mixed.

=Chicken saute, Bordelaise.= Jointed chicken saute in b.u.t.ter with a shallot. Serve brown gravy with mushrooms and cepes saute, and garnish with fried onions.

=Cepes saute.= Cepes are a species of mushrooms and may be obtained in cans. Slice and fry in b.u.t.ter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnis.h.i.+ng entrees, etc.

=Fried onions.= Cut large onions in thin slices and separate into rings.

Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnis.h.i.+ng.

DECEMBER 14

BREAKFAST Preserved figs Oatmeal with cream Chickens' livers saute, au Madere Rolls Coffee

LUNCHEON Cold a.s.sorted meats Alligator pear, French dressing Roquefort cheese Crackers Coffee

DINNER Lynnhaven oysters Puree of Lima beans, aux croutons Ripe olives Sand dabs, meuniere Louisiana gumbo file Boiled rice Russian salad Peach Melba a.s.sorted cakes Coffee

=Chickens' livers saute, au Madere.= Cut the livers in three, salt and pepper and fry in saute pan in b.u.t.ter. Drain off and add a cup of sauce Madere. Do not let them boil in the sauce.

=Puree of Lima beans.= Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet b.u.t.ter, and season to taste. Serve with small squares of bread fried in b.u.t.ter.

=Louisiana gumbo file.= Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of b.u.t.ter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and salt to suit.

=First.=--Cut the chicken the same way as for frica.s.see, and wipe dry.

=Second.=--Cut onions and brown in b.u.t.ter, and strain.

=Third.=--Fry chicken brown in strained b.u.t.ter, then set to one side.

=Fourth.=--Add two tablespoonsful of flour to strained b.u.t.ter and brown gradually. When a rich brown add two quarts of boiling water, then add the tomatoes. Now bring to boiling point and strain through a fine strainer.

=Fifth.=--Place strained liquor in a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient ”file powder” to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately.

=Boiled rice.= Wash one-half pound of rice and soak in cold water for an hour. Cook over hot fire in four quarts of boiling water for fifteen minutes, or until the grains can be mashed between the fingers. Strain through a colander.

DECEMBER 15

BREAKFAST Hothouse raspberries with cream Boiled eggs Dry toast Coffee