=Tenderloin of beef, Bristol.= Roast tenderloin of beef, sauce Madere, garnished with rice croquettes in pear form, puree of green peas and Laurette potatoes.

=Rice croquettes.= Put two ounces of b.u.t.ter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard.

DECEMBER 17

BREAKFAST Sliced oranges Boiled eggs Corn m.u.f.fins English breakfast tea

LUNCHEON Consomme Rivoli Olives Kingfish, meuniere Loin of mutton, charcutiere Corn fritters Mashed potatoes Coffee eclairs Demi ta.s.se

DINNER Cream of chicken, a la Reine Celery. Salted pecans Fillet of sole, Maximilian Roast chicken, Rosabelle Escarole salad Frozen raisin punch Lady fingers Coffee

=Consomme Rivoli.= Consomme garnished with carrots cut in half moon shape and boiled in consomme, small chicken dumplings and royal custard also cut in half moon shape.

=Kingfish, meuniere.= Wash and dry the fish and season with salt and pepper. Roll in flour and saute in pan with b.u.t.ter. When done put on platter and cover with sauce meuniere. Garnish with quartered lemons and parsley. See sauce below.

=Sauce meuniere.= This is a b.u.t.ter sauce and is princ.i.p.ally used for fish. Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon. Heat in frying pan four ounces of b.u.t.ter to a hazelnut color and pour over the dish.

=Loin of mutton, charcutiere.= Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner.

To make charcutiere use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives.

=Corn fritters.= One-half cup of flour, one egg, one-half cup of milk, one teaspoonful of baking powder and salt and pepper. Mix well and then add one and one-half cups of grated fresh corn, or a can of drained corn. Fry in pan with hot b.u.t.ter. Serve on napkin.

=Cream of chicken, a la Reine.= Cream of chicken served with small chicken dumplings.

=Fillet of sole, Maximilian.= Cook fish as for "au vin blanc." Cover with Hollandaise sauce mixed with one tablespoonful of hot meat extract.

=Roast chicken, Rosabelle.= Garnish the chicken with hearts of artichokes and whole tomatoes, Macedoine. Sauce Madere. This garnish is fine with most any kind of meat.

=Frozen raisin punch.= Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner. Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins. Let the raisins cool, and add with the whites of two eggs, well beaten, to the contents of the freezer, and finish. Serve in gla.s.ses with kirschwa.s.ser or maraschino poured over the top.

DECEMBER 18

BREAKFAST Wheat cakes Honey Rolls Coffee

LUNCHEON Omelette du Czar Pickled ham with red cabbage Rolled oats pudding Coffee

DINNER Puree of white beans Pickles Striped ba.s.s, Portugaise Braised beef Macaroni in cream Chiffonnade salad Oriental cup Cakes Coffee

=Omelette du Czar.= Grate a horseradish root and place in pan with piece of b.u.t.ter. When hot add one-half cup of cream sauce and mix well. Make the omelet, and before turning on the platter put the horseradish in the center. Serve with cream sauce around the edge.

=Pickled ham.= Take a fresh leg of pork, rub with salt and pepper and put in earthern jar. Cover with red or white wine, or water mixed with wine, as you prefer; one onion, one carrot, a piece of celery, parsley in branches, a few pepper berries and a bouquet garni. After two or three days take out the leg of pork and roast in the ordinary manner.

Half of the pork pickle may be used to make a flour gravy if desired.

=Red cabbage.= Slice a head of red cabbage very fine. Put in vessel with salt, pepper, one gla.s.sful of red wine and two cups of fat bouillon.

Cover and cook in oven for two hours.

=Red cabbage, German style.= One sliced red cabbage, one-half gla.s.s of vinegar, three sliced apples, two cups of bouillon, and a small piece of salt pork or bacon. Put in oven and cook as above.

=Puree of white beans.= Soak two pounds of white beans over night. Put in pot and cover with stock or bouillon. Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup.

Season to taste, add two ounces of sweet b.u.t.ter, and serve with small squares of bread fried in b.u.t.ter, separate.

=Striped ba.s.s, Portugaise.= Take a whole ba.s.s and cut in slices two inches thick. Put in a b.u.t.tered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni. Place the fish on top, season with salt and pepper, add one gla.s.s of white wine, one cup of stock or fish broth, cover and cook slowly. When done remove the bouquet, place the fish on platter and reduce the broth one-half. Add four ounces of b.u.t.ter, mix well and pour over the fish. Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic.

=Macaroni in cream.= Boil the macaroni in salt water. When done drain, add cream sauce, a little sweet b.u.t.ter, salt and Cayenne pepper. Serve grated cheese separate.

DECEMBER 19

BREAKFAST Picked-up codfish in cream Rolls Coffee

LUNCHEON Grapefruit with maraschino Poached eggs, a l'Indienne Nivernaise salad German huckleberry pie Coffee

DINNER Oysters on half sh.e.l.l Clam broth in cups Salted almonds Boiled whitefish, Golfin Hollandaise potatoes Salade Rejane Pistache ice cream a.s.sorted cakes Coffee

=Picked-up codfish in cream.= Soak one pound of codfish in cold water over night. Cut two fresh-boiled potatoes in small squares. Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten minutes.

=Poached eggs, a l'Indienne.= Lay hot poached eggs on plain boiled rice and cover with curry sauce.

=Curry sauce.= Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of b.u.t.ter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana saute in b.u.t.ter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth.

=Salade Nivernaise.= Cut in dices cooked carrots, beets and turnips.

Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing.

=Boiled whitefish, Golfin.= Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below.

=Sauce Golfin.= White wine sauce mixed with small strips of boiled smoked tongue and gherkins.

=Salade Rejane.= Boiled celery root and artichoke b.u.t.tons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing.

=Pistache ice cream.= Prepare a vanilla ice cream mixture. Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze.

DECEMBER 20

BREAKFAST Sliced bananas Shredded wheat biscuit with cream Dry toast Tea

LUNCHEON Consomme Orleans Poached eggs, Diane Tripe a la Creole Boiled rice Demi ta.s.se Coffee eclairs

DINNER Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee

=Consomme Orleans.= Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up.

=Poached eggs, Diane.= Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in b.u.t.ter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second.

=Tripe a la Creole.= Cut two pounds of boiled tripe in strips, put in ca.s.serole one pint of Creole sauce and boil for thirty minutes. Serve with boiled rice.