Corn starch blanc mange. Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few minutes, and pour into small moulds. When cold, unmould, and serve with cold cream.
Corn starch blanc mange with Sabayon. Prepare as above, and serve covered with thick Sabayon sauce.
Corn starch blanc mange with berries. Prepare a corn starch blanc mange, and serve with sweetened strawberries, raspberries, blackberries, or loganberries, around the edge of the dish.
Corn starch blanc mange with stewed fruit. Serve corn starch blanc mange with cold stewed apples, pears, peaches, plums, or apricots, around the bottom of the dish.
Corn starch food. (For infants or invalids.) Boil one pint of milk. Add three tablespoonfuls of corn starch diluted with a little cold water, and two ounces of sugar. Stir into the boiling milk, boil for a few minutes, and serve hot or cold.
AUGUST 25
| BREAKFAST | LUNCHEON | ||||
| Grapes | Tomatoes, surprise | ||||
| Scrambled eggs with tomatoes | Eggs, de Lesseps | ||||
| Rolls | Rump steak, Dickinson | ||||
| Coffee | French fried potatoes | ||||
| Jerusalem artichokes in cream | |||||
| Camembert cheese with crackers | |||||
| Assorted fruit Demi tasse | |||||
| DINNER | |||||
| Purée of turnips, Caroline | |||||
| Mortadella Salted almonds | |||||
| Broiled fillet of sole, maître d'hôtel | |||||
| Leg of veal, au jus | |||||
| Carrots, Vichy | |||||
| Peas in butter | |||||
| Château potatoes | |||||
| Field and beet salad | |||||
| Strawberry ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Scrambled eggs with tomatoes. Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a sauté pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes.
Tomatoes, surprise. Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce, season with salt and pepper; and then fill the tomatoes. Serve on lettuce leaves.