Fruit salad glacé. One sliced orange and one sliced grapefruit, six slices of pineapple, one banana, one dozen strawberries and a handful of raspberries. Put all in bowl, add two spoonfuls of sugar, a glassful of maraschino and a pony of kirschwasser. Allow to stand in the ice box for an hour. Serve in small individual dishes with a spoonful of vanilla ice cream on top.
Grapefruit cocktail. Slice one grapefruit and one-half orange and put in bowl with a spoonful of sugar and a pony of kirschwasser. Allow to stand for an hour. Serve in grapefruit suprême glasses, decorated on top with brandied cherries.
APRIL 19
| BREAKFAST | LUNCHEON | ||||
| Raspberries with cream | Fillet of mariniert herring | ||||
| Plain omelet | Potato salad | ||||
| Rolls | Consommé in cups | ||||
| English breakfast tea | Sweetbread patties in cream | ||||
| Cold artichokes, vinaigrette | |||||
| Roquefort cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Purée of spinach | |||||
| Crab meat, Suzette | |||||
| Roast tenderloin of beef, Cubaine | |||||
| Gendarme potatoes | |||||
| Peas and carrots in cream | |||||
| Lettuce and alligator pear salad | |||||
| Frozen egg nogg | |||||
| Macaroons | |||||
| Coffee | |||||
Sweetbread patties in cream. Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out. Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold. Pull off the skin and cut the sweetbreads in pieces one-half inch square. Put in vessel with one cup of bouillon, and boil till soft. Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes. Knead one ounce of butter with one ounce of flour, and use for thickening. Boil again for five minutes. Serve in hot patty shells, on napkin, garnished with parsley in branches. (Patty shells, [Jan. 25]).
Purée of spinach (Soup). Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of butter, and boil for an hour. Strain through a fine sieve, and put back in the casserole. It should now be of the thickness of a purée of pea soup. Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet butter. Serve with small squares of bread fried in butter.
Roast tenderloin of beef, Cubaine. Roast the beef in the usual manner. Serve with sauce Madère, and garnish with stuffed green or red peppers.
Candied sweet potatoes. Boil four sweet potatoes, remove the skins, and cut in egg shapes. Put in sauté pan with two ounces of butter, and roast slowly. When nearly brown add a spoonful of powdered sugar and continue roasting till sugar and potatoes are brown.
Cole slaw, ravigote. Slice a white cabbage very thin and put in a salad bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly.