Vanilla meringue pie. Same as vanilla custard pie, but when baked, cover, and ornament the top with meringue paste, dust with powdered sugar, and put back in oven to color.
Meringue paste for pie. The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste.
Lemon meringue pie. Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored.
Orange meringue pie. Same directions as for lemon meringue pie.
Lemon pie, special. The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of eggs well beaten, and pour into a large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top.
Cocoanut meringue pie. Same as cocoanut custard pie, but cover with meringue paste, and bake until colored.
APRIL 21
| BREAKFAST | LUNCHEON | ||||
| Strawberries with cream | Antipasto | ||||
| Virginia ham and eggs | Fried smelts, sauce rémoulade | ||||
| Rolls | Spring lamb Irish stew | ||||
| Cocoa with whipped cream | Chiffonnade salad | ||||
| Old fashioned raspberry shortcake | |||||
| Coffee | |||||
| DINNER | |||||
| Toke Points on half shell | |||||
| Potage santé | |||||
| Boiled salmon, Villers | |||||
| Roast capon, au jus | |||||
| Parsnips with cream | |||||
| Duchesse potatoes | |||||
| Endive salad, Victor dressing | |||||
| Frankfort pudding, sauce Sabayon | |||||
| Coffee | |||||
Boiled salmon, Villers. Cut two slices of salmon about one and one-half inch thick. Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a casserole put two ounces of butter, heat, and then add two ounces of flour. When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes. Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain. Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps. Place the salmon on a platter and pour the sauce over it.