Apricot and peach marmalade. Cut some firm ripe apricots in half and remove the stones. Add a few spoonfuls of water and cook until soft. Strain through a sieve, and add three-quarters of a pound of cane sugar to every pound of fruit. Crack some of the stones and add the kernels to the fruit. Continue to stir and cook until it thickens. Then pour immediately into hot glasses. Allow to become thoroughly cold before covering. Peach marmalade may be prepared in the same manner.
Brandied cherries. Select some fine Queen Anne cherries and cut off about half of the stem with scissors. Arrange the cherries in glass jars or bottles. Melt two and one-half pounds of granulated cane sugar with a very little water, being very careful not to let it scorch. Remove from the fire and add half a vanilla bean, then add slowly one gallon of brandy. When cold pour over the cherries, seal well, and keep in a cool place.
Brandied peaches. Rub some sound white peaches with a crash towel to remove the down. Prick all over with a needle, drop in cold water, drain, put in a kettle, cover with fresh cold water, and add a small piece of alum the size of a hazelnut. Place over a fire, stir occasionally, and as they float to the surface of the liquid take them out and place in a pan of cold water. Drain, and arrange in quart glass jars. Pour over brandy enough to cover the peaches.
Seal and put away in a cool place, and let stand for two weeks. Then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy. Stir well to melt the sugar. Pour this over the peaches, seal hermetically, and put away in a cool place.
Preserved cherries. To each pound of stoned cherries allow one pound of granulated cane sugar. Crack some of the stones and tie the kernels in a piece of gauze, so they may be removed after the boiling. Then put all in a preserving kettle, boil, and skim, until the syrup is clear. Then put the cherries in jars; boil the syrup a little longer, and pour over the fruit.
Preserved green gage plums. Use a pound of sugar for each pound of plums. Have the fruit clean and dry, and prick all over to keep the skins from breaking. Melt the sugar with as little water as possible, and when boiling add the plums, a layer at a time. Boil for a few minutes, then lift out with a skimmer and place singly on a dish to cool. Continue in this way until the plums are removed. When the last layer is finished return the first ones cooked to the kettle, and continue in reverse order, and boil until transparent. Then take out and arrange closely in glass jars. When all are in the jars pour the hot syrup over them, and seal.
JUNE 18
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Hors d'oeuvres variés | ||||
| Boiled eggs | Pompano sauté, meunière | ||||
| Rolls | Cold duckling and ham | ||||
| Coffee | Orloff salad | ||||
| Camembert cheese | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Irma | |||||
| Lyon sausage | |||||
| Fillet of sole, Talleyrand | |||||
| Saddle of lamb, Souvaroff | |||||
| String beans in butter | |||||
| Mashed potatoes | |||||
| Chiffonnade salad | |||||
| Angel cake | |||||
| Demi tasse | |||||
Orloff salad. Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner. Pour one-half cup of French dressing over all.