Dumplings, for stews, pot pie, etc. One quart of flour, three heaping teaspoonfuls of baking powder, one-half teaspoonful of salt, and some sweet milk. Sift the baking powder, salt and flour, four times. Add enough milk to make rather a stiff dough or batter. Drop by spoonfuls into boiling broth. There should be broth enough to cook up around the dumplings, but not enough to cover them. Boil for half an hour, and do not lift the cover until done.
Homemade clam soup. Put three dozen Little Neck clams with their juice in a sauce pan. Add one pint of cold water, bring to a boil, and skim well. Then add one-half pint of boiling cream and two ounces of butter. When the butter is melted add one cup of broken saltine crackers, and season with salt, pepper, and a little chopped parsley.
Fillet of sole, Paul Bert. Put four fillets of sole in a buttered pan, season with salt and pepper, add one-half cup of fish stock, and one-half glass of white wine, cover with a buttered paper, and cook for ten minutes. Place fillets on a platter, reduce the stock nearly dry, add one cup of tomato sauce and one cup of Béarnaise sauce, mix well, and strain over the fish.
SEPTEMBER 26
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Pimentos Suédoise | ||||
| Plain poached eggs on toast | Sand dabs, meunière | ||||
| Rolls | Fried loin of lamb chops, tomato sauce | ||||
| Coffee | Lima beans with shallots | ||||
| Potato salad | |||||
| Chocolate éclairs | |||||
| Demi tasse | |||||
| DINNER | |||||
| Toke Point oysters | |||||
| Sorrel soup with rice | |||||
| Chow chow | |||||
| Baked lobster, cardinal | |||||
| Ham glacé, champagne sauce | |||||
| Cooked lettuce salad | |||||
| Duchesse potatoes | |||||
| Fruit salad | |||||
| Philadelphia lemon water ice | |||||
| Assorted cakes | |||||
| Coffee | |||||
Pimentos Suédoise. Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley.
Fried loin of lamb chops. Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter in a sauté pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate.
Lima beans with shallots. Put one dozen chopped shallots in a casserole with two ounces of butter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper and a little chopped parsley. Boil for ten minutes.
Baked lobster, Cardinal. Boil four small lobsters. When done, split in two, remove the meat, and save the shells. Put two ounces of butter in a sauté pan, add the lobster meat cut in slices one-half inch thick, season with salt and pepper, and toss over the fire for a few minutes. Then add one-half glass of sherry wine, and reduce until nearly dry. Then add one cup of cream sauce and boil for a few minutes. Then add one spoonful of lobster butter, mix well; and then fill the shells. Sprinkle with fresh bread crumbs, place small bits of butter on top, and bake in oven until golden brown. Serve on a platter, on a folded napkin, and garnish with parsley in branches and two lemons cut in half.