=Potage Talleyrand.= Put in soup tureen one quart of consomme tapioca, one grated fresh, or two grated canned truffles, one gla.s.s of dry sherry wine, a pinch of Cayenne pepper.

=Tournedos.= Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sauteed, and served with maitre d'hotel sauce. Mostly used as an entree with fancy garniture.

=Tournedos Rossini.= Salt and pepper the tournedos, saute in b.u.t.ter, and put on a platter. Take one slice of fresh goose liver (or Stra.s.sbourg goose liver au natural), season, roll in flour, saute in b.u.t.ter, and put on top of the tournedo. Simmer a large head of fresh mushroom in b.u.t.ter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all.

FEBRUARY 6

BREAKFAST Preserved figs Scrambled eggs with bacon Rolls Coffee

LUNCHEON Antipasto Essence of chicken in cups Cheese straws Bear steak, port wine sauce Chestnuts and prunes Fried egg plant Mexican salad Corn meal pudding Coffee

DINNER Clam chowder Ripe olives Striped ba.s.s saute, miller style O'Brien potatoes Asparagus Hollandaise Cold Westphalia ham Omelette soufflee a la vanille Coffee

=Scrambled eggs with bacon (1).= Put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs.

=(2)= Cut six slices of bacon in small squares, put in ca.s.serole with one-half ounce of b.u.t.ter and fry slowly until crisp. Add ten beaten eggs mixed with one-half cup of cream, season with salt and pepper, and cook in the usual manner.

=Antipasto.= This is an Italian relish (hors d'oeuvre), and can be obtained in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in oil. Serve on a napkin, in the can, with quartered lemons and parsley around the sides.

=Essence of chicken.= Put in a ca.s.serole one chopped raw fowl, or plenty of carca.s.ses, necks, etc., of raw chickens. Add the whites of three eggs, stir well, and add slowly two quarts of strong chicken broth.

Bring to a boil, strain through a napkin, and serve in cups.

=O'Brien potatoes.= Peel two large boiled potatoes, cut in one-half inch squares, and put in hot fat to gain color. Cut two red peppers (pimentos) in small squares and put in a saute pan with one ounce of b.u.t.ter. When the peppers are hot add the potatoes, season with salt and pepper, and mix carefully so the potatoes will not break.

=Omelette Soufflee.= Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs until absolutely stiff, and then add to the batter lightly. Arrange on a silver platter in fancy shape, and decorate with a pastry bag with a fine tube. Dust with powdered sugar, and bake in a rather hot oven for a few minutes.

FEBRUARY 7

BREAKFAST Cactus fruit with lemon Broiled pigs' feet, Chili sauce Shirred eggs with parsley Dry toast Cocoa

LUNCHEON Eggs Lackmee Lamb steak, Bercy String beans Mashed potatoes Fruit salad au Marasquin Coffee

DINNER Consomme Julienne Fillet of flounder, Cansale Tenderloin of beef, Malvina Escarole and chicory salad Almond cake Coffee

=Cactus fruit with lemon.= Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream.

=Broiled pigs' feet, Chili sauce.= Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate.

=Shirred eggs with parsley.= Crack two eggs on a b.u.t.tered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes.

=Eggs Lackmee.= Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs.

=Lamb steak.= Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil; or saute in pan with b.u.t.ter. Use as an entree dish, or in place of the roast.

=Garniture Bercy.= Bercy is used with steaks, chops, fish, etc. Prepare as follows: Mix one-quarter pound of fresh b.u.t.ter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bercy.)

=Fillet of flounder, Cansale.= Put four fillets of flounder in a b.u.t.tered pan, season with salt and pepper, add the juice of one dozen oysters, one-half winegla.s.s full of white wine, cover with b.u.t.tered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish.

=Tenderloin of beef, Malvina.= A roast tenderloin with sauce Madere, garnished with small onions saute, potatoes rissolees, and whole chestnuts glace au Madere.

=Chestnuts glace.= Put one-half pound of boiled chestnuts in a saute pan with two spoonsful of meat extract, and cook for ten minutes.

=Chestnuts glace au Madere.= Add to chestnuts glace a little sauce Madere, just before serving.

FEBRUARY 8

BREAKFAST Baked apples with cream Boiled eggs Dry toast Chocolate with whipped cream

LUNCHEON Omelette Louis XIV Chickens' livers saute, au Madere Puree of Lima beans Sago pudding Coffee

DINNER Seapuit oysters Cream of celery, Kalamazoo Ripe California olives Fillet of pompano, en papillote Roast chicken Watercress salad Chateau potatoes Fresh asparagus, Hollandaise Peach Mona Lisa a.s.sorted cakes Coffee

=Omelette Louis XIV.= Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge.

=Chickens' livers saute, Forestiere.= Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of b.u.t.ter in frying pan, add the livers, and saute over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in b.u.t.ter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top.

=Puree of Lima beans.= Take one can, or a pound of fresh boiled Lima beans, and pa.s.s through a fine sieve. Put in pot, add two ounces of b.u.t.ter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consomme.

=Cream of celery, Kalamazoo.= Make a cream of celery soup. Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing.

=Fillet of pompano en papillote.= Take four small Pacific pompano, or the fillets of a large Florida pompano, season, roll in flour, and put in pan in two ounces of hot b.u.t.ter. Fry on both sides until nearly done.

Simmer two chopped shallots in one ounce of b.u.t.ter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes. Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a puree. Add the juice of a lemon, some chopped parsley, and one ounce of sweet b.u.t.ter. Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide.

Fold in center, then open out flat on the table and oil well on one side. Put a teaspoonful of the mushroom puree on one half of the paper, place the pompano on top, and another spoonful of the puree on top of the fish. Now fold the free side of the paper over the top, and turn in the edges to close tight the opening. Put on a flat pan and place in an oven for a few minutes. Be careful not to burn, and serve in the papers on a silver platter. Other fish may be subst.i.tuted for pompano if desired.

=Papillote, club style= (for fish). Fry the fish as above. Omit the puree of mushrooms and use, instead, a piece of b.u.t.ter, a slice of fresh-boiled hot potato, and one slice of lime. Finish as above.

=Veal chops en papillote.= Season four veal chops with salt and pepper, fry in b.u.t.ter, and finish in paper, with the puree of mushrooms and the addition of a slice of cooked ham on top, before folding the paper.

FEBRUARY 9

BREAKFAST Stewed prunes Broiled salt mackerel, melted b.u.t.ter Baked potatoes Rolls Coffee

LUNCHEON Eggs Henri IV Pork tenderloin, sauce Madere Fried sweet potatoes Stewed apples Sherry wine jelly Coffee

DINNER Consomme national Radishes Fried fillet of sole, Marechal Roast rack of lamb, mint sauce String beans Mashed potatoes Nesselrode pudding Cakes Coffee

=Wine jelly.= Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again. Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and put on ice until firm. To remove the jelly, dip the moulds in hot water, and turn out on a cold dish. For the following jellies use a wine gla.s.sful of the respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret, port wine, anisette, kirschwa.s.ser, champagne, Burgundy, Moselle wine, Chartreuse, brandy, Benedictine, Cognac, fine champagne, etc.

=Fruit jelly.= Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly. Put in ice box until firm.

=Jelly a la Russe.= Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian k.u.mmel, put in bowl and beat with a whip until it looks like white frost. Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed.

=Fillet of sole, Marechal.= Salt and pepper the fillets, dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, and serve on napkin with lemon and fried parsley. Serve the following sauce separate: Two cups of cream sauce, one dozen parboiled oysters, one-quarter pound of picked shrimps, and six sliced canned mushrooms.