=Chicken saute, Salonika.= Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot add the chicken. Saute until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes.

=Golden buck.= A Welsh rabbit with a poached egg on top.

MARCH 4

BREAKFAST Sliced pineapple Bacon and eggs Rolls Coffee

LUNCHEON Mussels mariniere Reindeer chop, port wine sauce Sweet potatoes, saute Lettuce braise Waldorf salad French pastry Coffee

DINNER California oyster c.o.c.ktail Ox tail soup, English style Frogs' legs, Jerusalem Filet mignon, Bayard Flageolet beans Sybil potatoes Hearts of lettuce Raspberry water ice a.s.sorted cakes Coffee

SUPPER Hangtown fry

=Sauce mariniere.= Cut fine six shallots, put in ca.s.serole with one ounce of b.u.t.ter, and simmer just enough to have the shallots hot, then add one gla.s.s of white wine and boil until reduced nearly dry. Then add one pint of sauce Allemande and boil for five minutes. Season with salt and pepper, and sprinkle with a little chopped parsley and chives.

=Sauce Allemande.= Put four ounces of b.u.t.ter and three spoonfuls of flour in a ca.s.serole and place on the stove. When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream. Strain and season well with salt and a little Cayenne pepper.

=Mussels, mariniere.= Wash the mussels well to free them from all sand.

Put in ca.s.serole with one-half gla.s.s of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open. Remove the mussels to another vessel, strain the broth, and reduce. Then add one pint of sauce mariniere, and pour over the mussels. The mussels may be served with the entire sh.e.l.ls attached; on the half sh.e.l.l, or removed from the sh.e.l.ls altogether, after they have been boiled.

=Reindeer chop.= Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough. The meat is very good, and easily prepared. Salt and pepper the chops, roll in olive oil, and broil; or fry in frying pan, in the same manner as any other kind of chop or steak. Serve with maitre d'hotel, or some fancy meat sauce.

=Port wine sauce.= Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madere; add one gla.s.s of port wine and boil for two minutes. This sauce is excellent with game. If a sweeter sauce is desired one-half cup of hot currant jelly may be added.

=Filet mignon, Bayard.= Saute in b.u.t.ter, or broil, small tenderloin steaks, place on toast, spread with puree de foie gras, cover with sauce Madere with sliced truffles, and garnish with small round chicken croquettes.

=Hangtown fry.= Mix plain scrambled eggs with one dozen small fried California oysters.

MARCH 5

BREAKFAST Pearl grits with cream Broiled smoked salmon Toast Melba Coffee

LUNCHEON Eggs, Meyerbeer Paprika schnitzel with spatzel Gorgonzola cheese with crackers Coffee

DINNER Cream of bananas Ripe California olives Fillet of ba.s.s, Nanon Chicken saute, Creole Boiled rice Escarole and chicory salad Nesselrode pudding a.s.sorted cakes Coffee

=Pearl grits.= To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate.

=Eggs, Meyerbeer.= For each person cook two eggs on a shirred egg dish.

Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madere. Place two slices of truffle on top. Season well.

=Broiled smoked salmon.= Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley.

=Toast Melba.= Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown.

=Paprika schnitzel.= Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of b.u.t.ter in a saute pan, when hot put the slices of meat in the pan and saute for about five minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes.

=Nesselrode pudding.= Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glaces. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glace, and pour maraschino sauce around the bottom of the pudding.

=Spatzel.= These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of b.u.t.ter and cook until brown, then pour over the spatzel and mix.

=Cream of bananas.= Make a cream of chicken soup, heat six bananas in it, and strain through a fine sieve.

MARCH 6

BREAKFAST Bar le Duc jelly Spanish omelet Dry toast Chocolate with whipped cream

LUNCHEON Grapefruit with cherries Fried tomcods, Tartar sauce Turkeys' livers en brochette Flageolet beans French pastry Coffee

DINNER Consomme royal Soft clams, bateliere Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee

=Spanish omelet.= Make a plain omelet and pour one cup of Creole sauce around it.

=Fried tomcods.= Clean eight tomcods, wash well, and dry with a towel.

Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate.

=Turkeys' livers en brochette.= Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also.

Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maitre d'hotel sauce over it, and garnish with quarters of lemon and water-cress.

=Clams bateliere.= Separate the bellies from one dozen soft clams and put them back in their half sh.e.l.ls. Season with salt and pepper, cover with maitre d'hotel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley.

=Roast turkey.= Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts.

MARCH 7

BREAKFAST Fresh strawberries with cream Boiled eggs Rolls Coffee

LUNCHEON Eggs Sarah Bernhardt Reindeer stew Mashed potatoes Camembert cheese and crackers Coffee

DINNER Cherrystone oysters on half sh.e.l.l Cream of farina Fillet of turbot, Bonnefoy Lamb chops, charcutiere Succotash French fried potatoes Romaine salad Fancy ice cream a.s.sorted cakes Coffee

=Eggs Sarah Bernhardt.= Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a b.u.t.tered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Perigueux.

=Sauce Perigueux.= Chop a small can of truffles and put in a ca.s.serole with one gla.s.s of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper.

=Sauce Perigord.= Slice one small can of truffles, put in ca.s.serole with one gla.s.s of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper.

=Reindeer stew.= Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in saute pan with one-quarter pound of b.u.t.ter, season with salt and pepper, and saute until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done. Saute in b.u.t.ter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in b.u.t.ter, add them to the stew and cook until soft. Season well with salt and pepper.

=Cream of farina.= Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet b.u.t.ter and one pint of boiling cream. Season with salt and a little Cayenne pepper.

=Fillet of turbot, Bonnefoy.= Cut the turbot in fillets about one and one-half inches wide and three inches long. Put in saute pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one gla.s.s of claret. Cover with b.u.t.tered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good b.u.t.ter, and pour over the fish.

=Lamb chops, charcutiere.= Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well.