The Hotel St. Francis Cook Book. Hirtzler, Victor. Cookery. Menu. Chicago Ill., The Hotel Monthly Press [c1919] Electronic edition created by Digital & Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003. Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman 1919 Text xml-external-parsed-entity gif quicktime http://digital.lib.msu.edu/cookbooks/hotelstfrancis/hosf.xml OCLC 1730136 en Digitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/ United States Nineteenth century The book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.

The Hotel St. FrancisCook Book

ToMrs. M. Very sincerely yoursVictor HirtzlerNov. 20th1919

Handwritten inscription
An illustration of a person.

Victor Hirtzler

Handwritten inscription
TheHotel St. FrancisCook BookBy Victor HirtzlerChef of Hotel St. FrancisSan FranciscoPublished byThe Hotel Monthly Press443 South Dearborn StreetChicago, Illinois

Copyright 1919, by VICTOR HIRTZLER

PREFACE

In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world.

I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observations to New York, and to England, France and Switzerland to learn the new in cooking and catering.

I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.

The recipes in my book calling for wines and liqueurs for flavoring may be followed by those whose legitimate supplies are not used up; and where these cannot be had there are non-alcoholic substitutes available with the flavor near perfect. The juice of lemons will serve in many cases to give agreeable flavor.

The spaces left open in the pages of the book are for the purpose of affording convenient place for writing in additional recipes. The paper on which the book is printed is specially selected for this purpose.

VICTOR HIRTZLER.

JANUARY 1 BREAKFAST   Sliced oranges   Farina with cream   Calf's liver and bacon   Lyonnaise potatoes   Rolls   Coffee LUNCHEON   Eggs Oriental   Tripe and potatoes, family style   Cold ham and tongue   Celery root, field and beet salad   Port de Salut cheese   Crackers   Coffee DINNER   Consommé d'Orleans   Boiled whitefish, Netherland sauce   Squab pot pie, à l'Anglaise   Lettuce and tomatoes, mayonnaise   Savarin Montmorency   Demi tasse

Eggs Oriental.Put on a plate one slice of tomato fried in butter, on top of the tomato place six slices of cucumber simmered in butter and well seasoned, on top of that one poached egg, and cover with sauce Hollandaise.

Tripe and potatoes, family style.Slice the white ends of six leeks very fine, put in sauce pan with four ounces of butter and simmer for five minutes. Then add a scant spoonful of flour and simmer again. Then add one pound of tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced fine, some chopped parsley, saltandpepper, and one-half glass of white wine. Cover and cook for an hour, or until all is soft.

Boiled whitefish, Netherland style.Boil, and serve on napkin with small boiled potatoes, lemon and parsley. Serve melted butter separate.

Squab pot pie, à l'Anglaise.Roast the squabs and cut in two. Fry a thin slice of fillet of beef on both sides, over a quick fire, in melted butter. Put both in a pie dish with a chopped shallot that was merely heated with the fillet, six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little chopped parsley, and some flour gravy made from the roasted squab juice, and well seasoned with a little Worcestershire sauce. Cover with pie dough and bake for twenty minutes. This is for an individual pie; make in the same proportions for a large pie.

Lemon water ice. One quart of water, one pound of sugar, and four lemons. Dissolve the sugar in the water, add the rinds of two lemonsand the juice of four lemons. Strain and freeze.

Orange water ice. One quart of water, one pound of sugar, three oranges and onelemon. Melt the sugar in the water, add the juiceof the oranges and the lemon, and one drop of coloring. Strain and freeze.

Strawberry water ice. One-half pound of sugar, one pint of water, one pint of strawberry pulp, the juice of one lemon, and coloring. Strain and freeze.

Raspberry water ice. Same directions as for strawberry water ice. Use raspberry pulp instead.

Cantaloupe water ice.Add to one quart of cantaloupe pulp the juice of three lemons and a half pound of sugar. Pass through a fine sieve and freeze.

JANUARY 2 BREAKFAST.   Grape nuts with cream   Kippered herring   Rolls   Coffee LUNCHEON   Omelet with oystere   Perch sauté, meunière   Browned hashed potatoes   Lobster salad with anchovies   Floating island   Napoleon cake   Coffee DINNER   Little Neck clams   Codfish chowder   Planked shad and roe   Artichokes au gratin   Hearts of romaine, Roquefort dressing   Peach Melba   Caroline cakes   Coffee

Omelet with oysters. Parboil six oysters, add one spoonful of cream sauce and season well. Make the omelet, and before turning over on platter place the oysters in the center. Serve with light cream around the omelet.

Perch sauté, meunière. Season the fish well with salt and pepper, roll in flour, put in frying pan and cook with butter. When done, put fish on platter, and put a fresh piece of butter in pan, over fire, and allow to become hazelnut color. Pour the butter and the juice of a lemon over the fish, sprinkle with chopped parsley, and garnish with quartered lemonsand parsley in branches.

Browned hashed potatoes.Hash three cold boiled potatoes. Melt three ounces of butter in a frying pan, add thepotatoes, season with salt and pepper, and fry evenly. When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top. Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley.

Lobster salad. Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for half hour, then add one cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad bowl, the lobster salad on top, a few nice lettuce leaves around the sides, cover the salad again with mayonnaise, and decorate withhard-boiled eggs, beets and olives.

Lobster salad with anchovies.Same as above. Decorate with fillets of anchovies.

Floating island.Beat the whites of six eggs very stiff, add six ounces of powdered sugar and the inside of a vanilla bean. Mix well. Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk. Dip the spoon in hot water each time so the meringue will not stick. Take off the fire and let stand for a few minutes, turning the floating eggs several times. Then take out of the milk and dress on napkin to cool. Boil the milk again and bind with the yolks of two eggs, strain and cool. Put the sauce in a bowl, or deep dish, andfloat the "islands" on top. Serve very cold.

JANUARY 3 BREAKFAST   Orange Juice   Waffles and honey   Chocolate and whipped cream LUNCHEON   Chicken salad, Victor   Rolls  Coffee DINNER   Potage Normande   Fillet of turbot, Daumont   Sirloin of beef,Clermont   Endives salad   Rolled oats pudding   Coffee

Chicken salad, Victor.Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil.Mix well and serve on lettuce leaves.

Potage Normande. Velouté with Julienne of carrots and turnips.

Fillet of turbot, Daumont. Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mushrooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over thefish add two ounces of sweet butter and the juice of one lemon.

Sirloin of beef, Clermont.Roast sirloin of beef, sauce Madère, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage.

Boiled chestnuts. Cut thechestnut shells with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water. Boil slowly so they will remain whole when done. Use for garnishing, stuffing, etc.

Tomatoes stuffed with chestnuts.Peel four nice fresh tomatoes, cut off the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece of butter on top, and put in oven for five minutes. Serve as a garnish, or as an entrée with Madeira sauce.

Boiled cabbage.Cut a head of cabbage in four, trim and wash well. Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham, or ham bone, and simmer till soft. Remove the ham or bone and prepare the cabbage with cream, or any other style. For stuffing onions, cut the cabbage up, add a little butter,and season with salt and pepper.

Stuffed onions with cabbage.Peel four large Bermuda or Spanish onions. Boil them in salt wateruntil nearly done, then remove from the fire and allow to cool. Take out the inside and fill with cabbage prepared as above. Put the stuffed onions on a buttered dish with a piece of butteron top, and bake in oven.

JANUARY 4 BREAKFAST   Hothouse raspberries with cream   Baked beans, Boston style   Brown bread   Coffee LUNCHEON   Canapé of fresh caviar   Consommé Julienne   Boiled Salmon, sauce Princess   Corned beef hash with poached eggs   Escarole salad   French pastry     Coffee DINNER   Lynn Haven oysters   Strained chicken okra, in cups   Cheese straws   Salted English walnuts   Fillet of sole, Gasser   Stuffed capon, St. Antoine   Asparagus Hollandaise   Gauffrette potatoes   Season salad     Coupe St. Jacques   Assorted cakes     Coffee

Consommé Julienne. The word "Julienne" is a common kitchen term, signifying cut in slender strips, or match shape. For consommé garnish cut "Julienne" style one carrot, one turnip, one leek, a small piece of celery, four leaves of cabbage, and one-half of an onion.Season with a spoonful of salt, and one-half teaspoonful of sugar. Mix well. Put in a well-buttered casserole, cover with buttered paper and the casserole cover, put in oven moderately hot, and allow to simmer slowly. Turn occasionally, using a fork to avoid breaking the vegetables. They should simmer without adding liquid, but should they be too dry, a half cup of consommé may be added. Cook until soft, and drain on a sieve so all the juice will run off. Combine with two quarts of consommé, and before serving add a few peas and some chervil.

Fillet of sole, Gasser.Put four fillets of sole in cold milk seasoned with salt and pepper, and leave for four hours. Then wrap around raw potatoes, cut like a cork, and about three inches long. Let one side extend over the potato, and fasten with a toothpick. Fry slowly in swimming lard until golden brown, then take out, remove the toothpick, push out the potato, and fill the center of the sole with a very thick filling composed of two-thirds Bearnaise sauce and one-third of reduced tomato sauce. Serve on napkin with fried parsley, and tomato sauce, separate.

Boiled salmon, sauce Princess.Boil the salmon, serve thesauce separate. Make the sauce as follows: One pint of Hollandaise sauce, one spoonful of meat extract, and twelve parboiled oysters,thoroughly mixed.

Stuffed capon, St. Antoine.Season thecapon well, both inside and out, and put in ice box. Prepare a stuffing as follows: The bread crumbs made from a five-cent loaf of bread, twelve whole boiled chestnuts, three boiled fresh, or canned, apricots, six stewed prunes, three boiled, or canned,pears, and two peaches. Put in a bowl, add an egg and one gill of brandy, and mix well. Fill the capon, wrap a piece of fat pork around it, and put in roasting pan with a carrot, onion, bouquet garni, and three ounces of butter. Put in oven and roast slowly, basting continually until done. Remove the capon to a platter and take off the fat pork. Return the pan to fire and bring to a boil. When the fat is clear drain it off and add to the pan one-half cup of bouillon and one cup of brown gravy.Season, boil, strain and pour over the capon. Garnish with watercress.

JANUARY 5 BREAKFAST  Baked apples with cream  Fried hominy   Maple syrup   Coffee LUNCHEON   Shirredeggs, Mornay   Fried smelts, Tartar   Broiled spareribs and sauerkraut   Plain boiled potatoes   American cheese and crackers   Coffee DINNER   Potage Marquis   Celery   Stuffed lobster   Boiled beef, sauce piquante   Maitre d'hotel potatoes   Brussels sprouts and chestnuts   Spinach, English style   Savarin Mirabelle   Coffee

Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover theeggs with sauce Mornay, sprinkle with grated cheese and bake in oven.

Potage Marquis.Cream of rice with breast of boiled chicken cut in small squares.

Stuffed lobster. Prepare thelobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbsmixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley.

Maitre d'hotel potatoes. Peel and slice two boiled potatoes and put in pan. Season with salt and pepper, cover with thick cream, and boil for a few minutes. Then add two ounces of sweet butter and mix well, being careful not to break the potatoes. Just before serving add the juice of one-half lemon and some chopped parsley.

Boiled Brussels sprouts. Clean and wash the sprouts, boil in salt water till soft. Drain and cool. Be careful that the sprouts remain whole.

Brussels sprouts with chestnuts.Melt three ounces of butter in pan, add two cups of fresh-boiled sprouts, season with salt and pepper, and fry for a few minutes. Then add a cup of fresh-boiled chestnuts, mix well, and serve with a sprinkle of parsley on top.

Boiled Spinach. Clean the spinachand wash in four or five waters, as it is difficult to remove the sand. It is sometimes necessary to wash as many as ten times to remove it all. Put a gallon of water and a handful of salt in a pot and bring to the boiling point. Add the spinach, and boil over a very hot fire, so it will remain green. It will require from five to ten minutes, depending upon the tenderness of the spinach. Drain off water and serve plain. Or, cool with cold water, press dry with the hand, and prepare as desired.

Spinach, English style. Add a small piece of butter to plain spinach.

JANUARY 6 BREAKFAST   Sliced pineapple   Waffles   Honey in comb   Rolls   Coffee LUNCHEON   Croquettes Liviannienne   Eggs Beaujolais   Camembert cheese and crackers   Coffee DINNER   Potage Victoria  Bass, Provençale   Stuffed lamb chops, Maréchal   Curried Lima beans   Château potatoes   Lettuce salad   Nectarine ice cream   Assorted cakes  Coffee

Croquettes Liviannienne.Mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat. Cool and form in small croquettes, roll in chopped yolks of hard-boiled eggs mixed with chopped parsley.

Eggs Beaujolais.Poached eggs on toast covered with sauce Colbert.

Potage Victoria. Half velouté of chicken and half purée of tomatoes. Garnish with turnip cut in small squares, string beans cut in half-inch lengths, and a few peas.

Bass, Provençale.Split a bass, remove the bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it.

Stuffed lamb chops, Maréchal. Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe Jan. 11.)

Macedoine water ice.Two pounds of sugar, three quarts of water, and six lemons. Dissolve thesugar in the water, add the rind of four lemonsand the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind of season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sugar and kirschwasser, and leave for an hour. This will prevent the fruit from freezing too hard.

Normandie water ice.Two pounds of sugar, two quarts of water, and the juice of six lemons. Mix together, add one quart of crabapple pulp and one gill of cognac. Freeze.

Curried Lima beans. Put some boiled Lima beans in a sauce pan and cover with well seasoned curry sauce. Before serving add a small piece of freshbutter and some chopped parsley.

JANUARY 7 BREAKFAST   Stewed rhubarb   Boiled eggs   Dry toast   Coffee LUNCHEON   Consommé favorite   Broiled shad roe, maitre d'hotel   Mirabeau salad   Lemon pie   Coffee DINNER   Potage à l'Anglaise   Fillet of flounder, Meissonier   Chicken, Valencienne   Jets de houblons   Sybil potatoes   Hearts of romaine   Macédoine water ice   Lady fingers   Coffee

Consommé favorite.Garnish the consommé with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of a large olive. Teaspoons may be used to form the dumplings.

Broiled shad roe, maitre d'hotel.Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maitre d'hotelsauce, and garnish with quartered lemon and parsley.

Mirabeau salad.Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive cut in strips, in the middle.

Potage à l'Anglaise.Put in vessel two pounds of lean mutton, and one pound of barley. Cover withwater, season with salt, add a bouquet garni, and boil for two hours. Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper.

Fillet of flounder, Meissonier.Cook the fillets in white wine. Make a white wine sauce and add a Julienne of vegetables, and pour over the fish before serving.

Chicken, Valencienne.Salt and pepper a jointed chicken and sauté in pan with butter. Put on platter and serve with suprême with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size. Garnish withheart-shaped fried crusts ofbread.

Coupe St. Jacques. Slice some fresh fruits, such as oranges, pineapple, pears and bananas, and add all fresh berries in season. Put in a bowl with one-quarter pound of sugar, and a small glass of kirschwasser and of maraschino. Let stand for about two hours. Then fill coupe glasses about half full with the fruit, and fill the remainder with two kinds of water ice, raspberry and lemon. Smooth the top with a knife, and decorate with some of the fruit used for filling.

JANUARY 8 BREAKFAST   Baked apples   Scrambled eggs with parsley   Rolls  Coffee LUNCHEON   Hors d'oeuvres variés   Pilaff à la Turc   Pont l'Eveque cheese   Crackers  Fruit  Coffee DINNER   Potage Quirinal   Fillet of sole, Normande   Squab en compote   Artichoke Hollandaise   Peach ice cream   Pound cake  Coffee

Risotto.In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done. Then stir in one pound of rice, and put in oven for five minutes. Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes. Add a half cup of grated cheese before serving.

Pilaff à la Turc.Make a ring of risotto on a round platter, and in center put some well-seasoned chickens' livers, sauté au Madère.

Potage Quirinal. Make in the same manner as purée of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper.

Fillet of sole, Normande.Cook the fillets "au vin blanc." Garnish individually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut afillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole.

Peach ice cream.One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract. Put the milk and one-half of thesugar on the fire to boil. Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs. Remove from the fire, add the cream, pulp and extract, and freeze.

Banana ice cream. Same as the above, except substitute the pulp of six bananas and extract, in place of the peach pulp.

Pineapple ice cream.Add one pint of finely cut pineapple instead of the peach pulp.

Hazelnut ice cream.Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp.

Raspberry ice cream.Use one pint of raspberry pulp in place of the peach pulp.

JANUARY 9 BREAKFAST   Preserved figs with cream   Waffles  Coffee LUNCHEON   Omelet with soft clams   Ripe olives   Broiled Spanish mackerel, fine herbs   Hollandaise potatoes   Cucumber salad   German huckleberry pie  Coffee DINNER   Bisque of California oysters   Salted pecans   Frogs' legs,Michels   Roast pheasant, bread sauce and bread crumbs  Compote of spiced peaches  Sweet potatoes, southern style  Asparagus, Polonaise  Banana ice cream  Lady fingers  Coffee

Omelet with soft clams. Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of butter, and heat through. Mix with two spoonsful of cream sauce. Make an omelet, and garnish with the clams in cream.

Broiled Spanish Mackerel, aux fines herbes.Season the mackerel with salt and pepper, roll in oil, and broil. Prepare a maitre d'hotel sauce with chopped chervil and chives, and pour over thefish. Garnish with quartered lemon and parsley in branches.

Cucumber salad.Slice some iced cucumbers and serve with French dressing. Or: Slice a cucumber and put in salad bowl, salt well and let stand for an hour, then squeeze the salt water out gently, and use dressing desired, as French dressing, Thousand Island dressing, etc. Or: Slice the cucumbers, cover with very thick cream, season with salt and paprika, and just before serving add the juice of one lemon.

Bisque of California oysters. Put one pint of California oysters, with their juice, in a pot and bring to the boiling point. Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes. Remove the bouquet garni, strain the broth through a fine sieve and return to the pot. Heat a pint of cream and strain into the soup, add three ounces of sweet butter, and season to taste.

Roast pheasant.Pheasant should be kept one week to season, before cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken. Serve bread sauce and fried bread crumbs separate.

Bread sauce.Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove the onion, add a piece of butter the size of a walnut, and season with Cayenne pepper.

Bread crumbs.Put in frying pan three ounces of butter and three-quarters of a cup of fresh bread crumbs, and fry until brown. Then drain off the butter and serve the dry crumbs in a sauce boat.

JANUARY 10 BREAKFAST   Oatmeal with cream   Rolls  Coffee LUNCHEON  Oysters Yaquino   Cold assorted meats   Potato salad   Brie cheese and crackers   Oolong tea DINNER   Potage Grande Mère   Cold goosebreast with jelly   Fillet of sole, royale   Plain potted squab chicken   Potatoes à la Reine   Stuffed fresh mushrooms   Hearts of romaine salad   Pineapple ice cream   Assorted cakes  Coffee

Oysters Yaquino.Season one dozenoysters on the deep shell, with salt and paprika, put on each a piece of butter and some chopped chives. Place in oven, bake, and serve very hot.

Potage Grande Mére.Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve.

Fillet of sole, royale. Same as fillet of sole, Joinville.

Potted squab chicken.Prepare the chicken as for roasting. Season well, and put a small piece of fresh butter in each. Place in a sauté pan with butter and a piece of onion, brown well, basting from time to time. When almost done drain off the butter, add a cup of stock and a little brown gravy, and finish roasting. Strain the gravy over thechickenwhen serving. Serve in a casserole.

Potatoes à la Reine. Mix well, one cup of boiling water, one ounce of butter, and a half cup of flour; cool a little, and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve, season with salt and a little grated nutmeg. Take up, with a spoon, in pieces the size of an egg, and drop one by one in warm swimming lard, heating gradually, so the potato will have time to swell (soufflé), before becoming a golden brown color. When done, salt, and serve on napkin.

D'Uxelles.Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of hamcut in small dices. Simmer for five minutes. Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes; then add one-half glass of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes. Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley. D'Uxelles is used for garnishing in many ways.

Stuffed fresh mushrooms.Cut the stems from six fresh mushrooms, wash the heads well, season with salt and pepper, and fill with D'Uxelles. Place on a buttered dish, sprinkle with grated cheese, put a piece of butter on the top of each, and bake in a moderate oven.

JANUARY 11 BREAKFAST   Grapefruit juice   Pettijohn's with cream   Crescents  Cocoa LUNCHEON   Pancake Molosol  Scotch consommé   Sweetbread patties with cream   Meringue glacé with raspberries   Coffee DINNER   Blue Points on shell   Potage Bagration   Celery   Ripe olives   Paupiette of flounder, Bignon   Roast ribs of beef   Anna potatoes   New peas   Escarole salad   Bavarois au chocolat   Assorted cakes   Coffee

Pancake Molosol.Spread some very thin French pancakes with fresh Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, garnished with leaves of lettuce filled with chopped onions, quartered lemons, and parsley in branches. The pancakes must be fresh.

Scotch consommé.Boil a piece of mutton very slowly in consommé. When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley.

Sweetbread patties with cream.Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter. Add a littlecream and cream sauce, season with salt and Cayenne pepper, boil for ten minutes. Have some hot patty shells, and fill.

Potage Bagration.Add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in lenth.

Paupiette of flounder, Bignon.Stuff some fillets with fish force meat. Bread, and fry. Servetomato sauce separate.

Fish force meat.Quarter pound trimmings of fish chopped fine, passed through sieve, and add one yolk of egg and a tablespoonful of cream.Salt and pepper.

Veal force meat.Quarter pound raw veal chopped fine, passed through sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of cream.

Chicken force meat. Quarter pound raw chicken meat, chopped fine, and passed through sieve. Add one yolk of egg and a tablespoonful of cream. Salt and white pepper.

Anna potatoes.Peel some potatoes to a round shape, about the size of a dollar, and slice very thin, like Saratoga chips. Season with salt and pepper. Melt some butter in a round mould or hot frying pan, and lay the potatoes around the bottom; add layer upon layer until they are about two inches in height. Put some melted butter over them, and bake in a moderate oven for about a half hour. Drain off the butter and turn out upon a napkin on a platter.

Meringue glacée, with raspberries.Fill meringue shells with raspberry ice cream and garnish with fresh raspberries.

JANUARY 12 BREAKFAST   Stewed prunes   Boiled eggs   Dry toast  Coffee LUNCHEON  Eggs Mirabeau   Hasenpfeffer (hare stew)   Noodles  Coffee éclairs   Rolls   Tea DINNER   Consommé d'Artagnan   Pickles   New England boiled dinner   Apple pie  Coffee

Eggs Mirabeau.Place some stuffed eggs in a buttered shirred egg dish, cover with cream sauce, and bake in oven.

Hasenpfeffer (hare stew).Cut up a hare in three-inch pieces. Save the blood and liver in separate dish. Put the cut up meat in an earthen pot and cover with one-half claret, or white wine, and one-half water. Add one sliced carrot, one sliced onion, a bouquet garni with plenty of thyme in it, salt, and a spoonful of whole black peppers. Let stand for forty-eight hours, then drain, strain the juice, and put the meat on a platter. Put in a pan on the stove one-half pound of butter; when hot add two heaping spoonsful offlour, and allow to become nice and yellow, stirring all the while to prevent its burning. Then add the pieces of hare and simmer for a few minutes; then add the juice and a glass of water or bouillon, bring to the boiling point, cover and let simmer slowly. Parboil and fry in butter one dozen small onions; also cut up one-half pound of salt pork in half-inch squares, and parboil and fry them. When stew is about three-quarters cooked, add the onions, pork, and a can of French mushrooms, and cook until done. Now chop the liver fine, mix with the blood, and stir into the stew just before removing from the fire. Do not let it boil after adding the liver. Season to taste, and serve with a sprinkle of chopped parsley.

Consommé d'Artagnan.In the bottom of a buttered pan place one sliced carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one bay leaf, and some pepper berries. On top place threecalf's feet, and simmer for a few minutes. Then add one-half glass of white wine and one-half glass of sherry, and three quarts of bouillon or stock. Clarify with the whites of six eggs,bringing to a boil slowly. Cook until the feet are soft. Strain the broth through cheese cloth, cut the calf's feet in small pieces and add to the consommé.

New England boiled dinner.Put a shoulder of salt pork in a pot, cover with water, bring to a boil, and then allow to become cool. Then put the pork in a pot with five pounds ofbrisket of beef, cover with water, add a little salt, a bouquet garni, three whole turnips, three beets, threecarrots and a small head of cabbage. Cook until the vegetables are soft, then remove, and continue cooking the meat until well done. Place the meat on a platter, slice, and place the vegetables around themeat; add some plain boiled potatoes, pour a little of the broth over all, and serve hot.

JANUARY 13 BREAKFAST   Stewed rhubarb  Broiled finnan haddie   Baked potatoes   Rolls  Coffee LUNCHEON  Oyster stew   Eggs Gambetta   Mutton chops   French fried potatoes   String beans   Camembert cheese and crackers   Coffee DINNER   Potage Venitienne   Aiguillettes of bass,à la Russe   Beef steak, Provençale   Georgette potatoes   Lettuce and tomato salad   Fancy ice cream   Assorted cakes  Coffee

Oyster stew. Put in a pot six oysters with their own juice, bring to the boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet butter, and salt. Serve crackers separate.

Eggs Gambetta.Dip four cold poached eggs in some beaten eggs, then in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled calf's brains and sliced truffles, and serve with Madeira sauce.

Potage Venitienne.Beat two spoonfuls of farina, two whole eggs and a half cup of milk together, stir into one quart of boiling consommé, and cook for twelve minutes.

Aiguillettes of bass, à la Russe.Remove the skin from the fillets of bass, and cut in slices (aiguillettes) about one and one-half inches wide and five inches long. Place in a buttered pan, season with salt and pepper, place on each piece three or four round slices of cooked carrots, add half a glass of white wine, cover with buttered paper, and cook slowly. Add some finely cut chervil to some white wine sauce, and pour over the fish.

Beef steak, Provençale.Cook a small sirloin steaksauté in butter, and season well. Cover one-half of the steak with Béarnaise sauce, and the other half with Béarnaise sauce mixed with a little purée of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around thesteak.

Béarnaise sauce.Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot.Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a littleCayenne pepper.

Béarnaise tomatée. One cup of thick purée of tomatoes mixed with two cups of Béarnaise sauce.

Choron sauce. Same as Béarnaise tomatée.

JANUARY 14 BREAKFAST   Grapefruit juice   Grape-nuts with cream   Rolls   Coffee LUNCHEON   Barquette à l'aurore   Salmon steak with anchovies   Baked potatoes   Cheese cake   Coffee DINNER   Consommé crème de volaille   Salted English walnuts   Frogs' legs, sauté à sec   Lamb chops, sauce Soubise   Stewed tomatoes   Brussels sprouts   Hearts of romaine   Meringue Chantilly   Coffee

Barquette à l'aurore.Small tartelettes filled with Italian salad and covered with pink mayonnaise sauce.

Italian salad. Use equal parts of carrots, turnips, string beans, and roast beef cut in small squares, and of boiled peas. Season with salt, pepper, tarragon vinegar and olive oil, and garnish with beets and flageolet beans.

Pink mayonnaise.Add to two cups of mayonnaise, one-half cup of cold purée of tomatoes.

Consommé crème de volaille.Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler). When done, slice thin and serve in hot consommé. (See chicken force meat recipe Jan. 11.)

Cheese cake.One and one-half pounds of cottage cheese, one-half pound of sugar, one-half pound of butter, the yolks of five eggs, one-half pint of milk, the whites of three eggs well beaten, and some vanilla extract. Mix the butter with the sugar, then the cheese, and the yolks of the eggs, one by one. Then add the milk, flour, and vanilla, and finally the beaten whites of eggs should be stirred in very slowly. Pour on pie dish or pan lined with a thin tartelette dough, and bake in a moderate oven.

Sauce Soubise.Parboil six sliced onions, and then pour off the water. Put in vessel with cold water and salt, and boil till done. Drain off the water, pass the onions through a fine sieve, add one pint of cream sauce, mix well, and season with salt and Cayenne pepper.

Soubise (for stuffing crabs, etc.). Slice a dozen onions, put in vessel with cold water and salt, bring to the boiling point, and allow to cool. Then put the onions in a well buttered casserole, add a half-pound of parboiled rice, a little salt, and two ounces of butter.Cover with a buttered paper and the casserole cover, put in oven and cook until soft. Then strain through a fine sieve; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs, season with salt and Cayenne pepper, and allow to cool. When cold mix with a spoon, and use as needed.

JANUARY 15 BREAKFAST   Broiled Yarmouth bloaters   Lyonnaise potatoes   Corn muffins   Coffee LUNCHEON   Grapefruit with cherries   Scrambled eggs, Turbico   Curried lamb with rice   Chocolate éclairs   Coffee DINNER   Blue Point oysters   Potage Marie Louise   Salted hazelnuts   Fillet of sole, Castelanne   Squab en compote   Spinach   Endive salad, French dressing   Coupe St. Jacques   Assorted cakes   Coffee

Scrambled eggs, Turbico.Mix with six scrambled eggs one-half cup of Créole sauce.

Curried lamb with rice.Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain thebroth.Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain over the lamb,and serve with boiled rice.

Potage Marie Louise.Mix one quart of purée of white beans with one pint of thick consommé tapioca.

Fillet of sole, Castelanne.Put six fillets in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover, and bake in oven for ten minutes. Make on a round platter a border of boiled rice. Place the fillets in the center. Strain the fish broth, mix with Créole sauce, and pour over the fish, completely covering same.

Squab en compote.Prepare four squab as for roasting, except the stuffing. Season well, and put in earthen pot with an onion, carrot, and two ounces of butter. Put in oven and roast well, basting continually so they will retain their juice. To a brown gravy, or sauce Madère, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms sauté in butter,eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs.

JANUARY 16 BREAKFAST   Oatmeal with cream   Boiled eggs   Dry toast   Chocolate LUNCHEON   Clam broth in cups   Broiled striped bass   Vogeleier omelet   Field salad   Tartelette au Bar le Duc   Coffee DINNER   Consommé, de la mariée   Boiled codfish, oyster sauce   Roast ribs of beef   Lima beans   Potato croquettes   Escarole and chicory salad   Savarin Montmorency   Coffee

Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet.

Tartelette au Bar le Duc.Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Duc jelly. Decorate with whipped cream.

Consommé de la Mariée.Boil one quart of consommé. Put the yolks of four eggs in a soup tureen and stir well, adding the consommé slowly. Season with a little Cayenne pepper.

Oyster sauce.Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season.

Lima beans.Boil the beans in salt water until soft, drain off, add sweet butter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley.

Peas in cream.Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar.

Coupe oriental.Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small glass of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe glasses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry orcherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form filé sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving.

JANUARY 17 BREAKFAST   Baked apples with cream   Poached eggs on toast   Puff paste crescents   English breakfast tea LUNCHEON   Pain mane   Cold roast beef   Fresh vegetable salad   Roquefort cheese and crackers   Coffee DINNER   Potage Andalouse   Ripe olives   Fillet of Spanish mackerel,    Montebello   Olivette potatoes   Leg of lamb, au jus   Mixed string beans   Tomato salad   Vanilla custard pie   Coffee

Pain mane.Small dinner rolls, split, toasted, and filled with a purée of sweet-and-sour bananas, and garnished with pimentos.

Fresh vegetable salad.For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiledcelery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired.

Potage Andalouse.To velouté of beef add some cooked tapioca.

Fillet of Spanish mackerel,Montebello.Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven. Dress on a platter, and cover with sauce Béarnaise tomatée.

Olivette potatoes.Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some butter in a sauté pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the butter, and season with salt.

Sweet potatoes, rissolées.Boil some small sweet potatoes. When done peel and put in a pan with butter, and roast until brown. Season with salt.

JANUARY 18 BREAKFAST   Baked beans, Boston style   Brown bread   Omelet with jelly   Coffee LUNCHEON   Hors d'oeuvres variés   Consommé Impératrice   Beef steak, Foch   Gendarme potatoes   Lettuce salad   Meringue glacée au chocolat   Coffee DINNER   Oysters on half shell   Crème Maintenon   Queen olives   Fillet of sole, Lord Curzon   Stuffed goose, with chestnuts   Apple sauce   Sweet potatoes, rissolées   Peas in cream   Cold asparagus, mustard sauce   Coupe Oriental   Assorted cakes   Coffee

Consommé Impératrice.Consommé garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil.

Beef steak, Foch.Use sirloin, tenderloin, or rump steak. Season well, and sauté in butter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy.

Meringue glacée au chocolat.Fill two meringue shells with chocolate ice cream, place together, and decorate with whipped cream.

Crème Maintenon (soup). Three parts crème à la Reine soup, and one part thick consommé Brunoise.

Fillet of sole, Lord Curzon.Put six fillets in a buttered pan, season with salt and a teaspoonful of curry powder, add one-half glass of white wine, cover with buttered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in butter. Mix, season well, and pour over the fish.

Stuffed goose with chestnuts.Clean a goose, and keep theliver and gizzard. Fill with a chestnut stuffing, put in a roasting pan,salt, add a spoonful of water and place in the oven. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter; save the grease for other purposes; and add to the pan one-half glass of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot.

JANUARY 19 BREAKFAST   Hothouse raspberries in cream   Scrambled eggs with bacon   Dry toast   Coffee LUNCHEON   Consommé in cups   Ripe California olives   Broiled fillet of sole, maitre d'hotel   Cucumber salad   Deviled turkeys' legs, with chow chow   Mashed potatoes au gratin   Brie cheese and crackers   Coffee DINNER   Potage gentilhomme   Fish dumplings, cream sauce   Small tenderloin steak, Florentine   Romaine salad, Roquefort dressing   English breakfast tea ice cream   Assorted cakes   Coffee

Deviled turkey's legs, with chow chow.Use the legs from a boiled or roasted turkey. Season with salt and pepper, spread some French mustard all over the surface, roll in bread crumbs, and broil; or fry in pan with a piece of butter. When nice and brown dish up on platter, and garnish with large leaves of lettuce filled with chow chow.

Mashed potatoes au gratin.Put some mashed potatoes in a buttered shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese, put small bits of butteron top, and bake until brown.

Potage gentilhomme.Potato soup with Julienne of carrots.

Julienne. Julienne is the term used in cooking for vegetables, or any kind of meat, etc., cut in long strips, like matches. Vegetable Julienne should be prepared and cooked as follows: Cut the vegetables in strips, add salt and a very little sugar, put in a well-buttered casserole, cover with buttered paper and the casserole cover. Put in oven and smother until soft. Turn gently once or twice, with a fork, so as not to break the vegetables.

Small tenderloin steak, Florentine.Broiled tenderloin steak, with sauce Madere, or brown sauce. Garnish with risotto, and just before serving garnish the risotto with truffles, ham and tongue cut in small squares.

Roquefort dressing, for salads.For four persons take four ounces of Roquefort cheese, put in salad bowl and mash well with a fork. Add one-half teaspoonful of salt, two pinches of ground black pepper, two tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix well and pour over the salad. If desired, one teaspoonful of Worcestershire sauce and a pinch ofpaprika may be added.

English breakfast tea ice cream. Prepare in the same manner as vanilla ice cream. Before freezing add some strong tea made of one ounce of English breakfast tea and one cup of boiling water.

JANUARY 20 BREAKFAST   Stewed rhubarb   Boiled eggs   Buttered toast   Coffee LUNCHEON   Eggs Oudinot   Fricassee of veal, with noodles   Chocolate profiteroles   Coffee DINNER   Potage McDonald   Lyon sausage   Fried chicken, Maryland   Cheese cake   Coffee

Eggs Oudinot.Put some stuffed eggs in a shirred egg dish, cover with cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small piece of butter on the top of each, and bake in oven until brown.

Fricassee of veal.Cut five pounds of shoulder and breast of veal in pieces two and one-half inches square, put on fire in cold water, bring to the boiling point, and then cool. Put back in vessel, cover with water, add one carrot, one onion, a bouquet garni, a little salt, and boil until soft. Remove the vegetables and bouquet, and use the broth to make the fricassee sauce. Put in casserole on stove, six ounces of butter, when hot add three-quarters cup of flour, heat through, then add three pints of the veal broth, stir well and boil for ten minutes, then bind with the yolks of three eggs and a cup of cream. Season and strain the sauce over the pieces of veal. Allow to stand five minutes before serving. Noodles, spaghetti, or other paste, should be served, either separate or on the side of plate with the stew.

Noodle dough. Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwasser, if desired. Mix well, roll out very thin, and then let the dough become nearly dry. Then cut in strips. Have a vessel on the fire, with about a gallon and a half of boiling water. Add the noodles, and boil for seven minutes over a quick fire, so they will not stick together. Drain off the water and pour two ounces of hot melted butter over the noodles. A little grated nutmeg may be added, if desired. Noodles, like macaroni, may be prepared in many ways.

Chocolate profiteroles. Make some small cream puffs and fill with whipped cream. Place on a deep dish and cover with a sauce made of one pint of water, one-half pound of sugar, and three ounces of cocoa. Boil thewater with the sugar, then add the cocoa and stir well. Boil for five minutes.

Potage McDonald.Boil one calf's brains in chicken broth. Make one quart of cream of barley soup, and strain both together through a fine sieve. Put in vessel and add one ounce of sweet butter, and, when melted, serve. Do not let the soup boil after the two have been joined.

Fried chicken, Maryland.Cut up a spring chicken, put in flour, then in eggs, and then in bread crumbs. Season with salt and pepper. Melt three ounces of butter in a frying pan, and when hot add the breadedchicken and fry until golden brown, but be careful not to burn it. It will require about twelve minutes for a young chicken. When done, put on platter with cream sauce over the bottom, and garnish with four corn fritters, four small potato croquettes the size of an ordinary cork, and four strips of fried bacon on top.

JANUARY 21 BREAKFAST   Preserved figs   Oatmeal with cream   Rolls   Cocoa LUNCHEON   Eggs Mery   Roast fresh leg of pork, au jus   Apple sauce   Spinach   Swiss cheese   Crackers   Coffee DINNER   Petite marmite   Radishes   Boiled beef, horseradish sauce   Boiled potatoes   Pickled beets   Apple Charlotte   Coffee

Eggs Mery.Scramble eight eggs,well seasoned. Just before they are done add one sliced truffle and two sliced pimentos. Serve in croustades.

Roast leg of fresh pork. Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery. Season the leg of pork with saltand pepper, and a little sage, if desired. Put on top of the vegetables, and place in oven to roast. Baste well. When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract. Boil, strain, and season to taste.

Apple Charlotte.Chop six peeled apples and fry in butter with one-quarter pound of sugar,and one-half teaspoonful of ground cinnamon. Line a charlotte mould with slices of white bread cut as thin as possible, and buttered with fresh butter. Fill the mould with the fried apple and bake in oven for twenty-five minutes. Serve with brandy sauce.

JANUARY 22 BREAKFAST   Stewed prunes   Pettijohn's with cream   Rolls   Coffee LUNCHEON   Canape of fresh caviar   Scrambled eggs with morilles   Planked sirloin steak   Romaine salad   Camembert cheese   Crackers   Coffee DINNER   Consommé Bretonne   Lyon sausage   Lobster Thermidor   Noisettes of lamb, Cendrillon   Peas au beurre   Celery mayonnaise   Apple water ice   Cakes   Coffee

Scrambled eggs with morilles.Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, sauté in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones.

Planked sirloin steak.Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maitre d'hotel sauce, and garnish with Parisian potatoes,parsley in branches, and quartered lemon.

Consommé Bretonne.Make a Julienne of equal parts of celery, onions and leeks, and serve in consommé.

Lobster Thermidor.Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the shell and cut in small squares. Then make a sauce as follows: Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter. Put some of the sauce in the bottom of the shells, put the lobster in the sauce, and pour the remainder over the top. Sprinkle with grated cheese, and bake in oven until brown.

JANUARY 23 BREAKFAST   Poached eggs on toast   Broiled ham   Rolls   Ceylon tea LUNCHEON   Mariniert herring   Potato salad   Lemon pie   Coffee DINNER   California oyster cocktails   Bisque of crabs   Ripe olives   Frogs' legs, marinière   Roast chicken, au jus   Watercress salad   Asparagus Hollandaise   Peach Melba   Carolines (cakes)   Coffee

Bisque of crabs.Take two large raw Pacific crabs and put in vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour. Then crack the shells and remove the meat. Use the meat for salad, an entrée dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a vessel put one-quarter pound of butter and the broken shell, and simmer. Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes. Then add one quart of cream sauce, boil again, and strain through a fine sieve. Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper, and just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces.

Cocktail sauce, for oysters (1).One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon vinegar.

(2). One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire sauce, and the juice of one lemon.

Oyster cocktail.Use California oysters, Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass and mix with plenty of cocktail sauce. Set the glass in ice, and serve with lemons cut in half.

Frogs' legs, marinière.Cut the hind legs of two dozen small frogs in two. Put in sauté pan with three ounces of butter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half glass of white wine and boil until nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top.

JANUARY 24 BREAKFAST   Preserved strawberries   Finnan haddie in cream   Baked potatoes   Corn muffins   Coffee LUNCHEON   Eggs Chipolata   Tripe à la mode de Caen   Chocolate éclairs   Coffee DINNER   Consommé parfait   Pimentos à l'huile   Sand dabs, meunière   Leg of lamb, Boulangère   Chiffonade salad   Rolled oats pudding   Coffee

Eggs Chipolata.Make some shirred eggs and garnish with sauce Madère, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages.

Consommé parfait.To one pint of lukewarm consommé tapioca add four raw beaten eggs, put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consommé.

Pimentos à l'huile.This is a plain hors d'oeuvres. Take a can of pimentos, drain off the juice, cut the pepper in four, place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley.

Leg of lamb, Boulangère.Season a leg of lamb with salt and pepper, and rub with garlic and butter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of butter on top, put in oven, and baste the meat only. It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking. When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top.

Rolled oats pudding.Boil one pint of milk with half of a split vanilla bean; add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes. Remove from the fire. Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well. Beat the whites very hard with a whip, and add to the batter lightly. Put in buttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes. Take out of mould and serve withvanilla cream sauce.

Vanilla cream sauce.Boil one pint ofmilk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour. Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick. Then add one cup of cream, strain and serve.

Cream sauce (sweet--quick).One pint of cream, two ounces of sugar, and some flavoring. Mix well, and serve hot or cold.

JANUARY 25 BREAKFAST   Oatmeal with cream   Boiled eggs   Dry toast   Coffee LUNCHEON   Hors d'oeuvres variés   Clam broth in cups   Cheese straws   Broiled lamb chops   French fried potatoes   Cold artichokes, mustard sauce   Apple pie   Coffee DINNER   Chicken okra   Queen olives   Fillet of sole, Rose Caron   Vol au vent, Toulouse   Roast saddle of venison   Purée of chestnuts   Peas au cerfeuil   Sweet potatoes, Southern style   Lettuce salad   Omelette soufflé à la vanille   Coffee

Fillet of sole, Rose Caron.Skin the four fillets of one large sole and place on a buttered pan. Put on top of each, three slices of cooked lobster,season with salt and paprika, add one-half glass of white wine, cover with buttered paper, put in oven and cook for twelve minutes. Remove the fillets to a platter, taking care that the lobster does not fall off. To the gravy in the pan add one pint ofwhite wine sauce and boil for ten minutes, then add two tablespoonsful of écrevisse butter, and strain the sauce over thefish. Heat in sherry wine sixteen slices of truffles, and put four on top of each fillet, after the sauce has been added. Garnish with fleurons.

Sweet potatoes, Southern style.Peel and slice some boiled sweet potatoes and put in buttered shirred egg dishes, or pie plates. Add a little salt, molasses and maple syrup, sprinkle with powdered sugar,put some small bits of butter on top, and bake in oven until brown.

Vol au vent, or patty shells.Take some puff paste, with six turns, and roll out to about one-quarter inch in thickness. With a round pastry cutter about three inches in diameter, cut the paste. Then moisten with egg, and with the tip of a small knife trace a ring on each patty about one-half inch from the edge. Bake in a hot oven for about twenty minutes. Take out of the oven and with the knife point lift off the center cover within the traced circle, and empty of the uncooked pasteinside.

Garniture Toulouse.Cut the garnishing to agree with the size of the patty. For the size described above cut in pieces about one-half inch square. For larger patties cut from an inch to an inch and a half square. Use the boiled breast of chicken,sweetbreads boiled in chicken broth, and French mushrooms in equal parts, one-half of a sliced truffle to each person, three chicken dumplings, teaspoon size cut in two, rooster kidneys and rooster combs. Mix well, and stew in a sauce Allemande made ofchicken broth and well seasoned. Fill the hot patty shells and serve on platter, garnished with parsleyin branches.

JANUARY 26 BREAKFAST   Waffles   Honey in comb   Coffee LUNCHEON   Grapefruit with sherry   Mixed grill   Cup custard   Lady fingers   Coffee DINNER   Purée Crécy   Radishes   Bouillabaisse Marseillaise   Roast leg of mutton, currant jelly   String beans   Hashed in cream potatoes   Escarole salad   Napoleon cake   Coffee

Mixed grill.Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney. Put all on a plate, cover with maitre d'hotel sauce, and serve hot. Garnish with watercress.

Cup custard.Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla. Strain, pour into cups, and bake in bain-marie until firm. It will require about one-half hour in a moderate oven.

Bain-marie. This is a term used in cookery for a vessel holding hot water in which another vessel may be heated at a temperature not above that of boiling water