Summer squash in butter. Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in sauté pan with a piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top.
NOVEMBER 2
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Canapé of anchovies | ||||
| Boiled salt mackerel | Omelette du Czar | ||||
| Plain boiled potatoes | Spring lamb Irish stew | ||||
| Dry toast | Camembert cheese | ||||
| Coffee | Crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Cream of celery soup | |||||
| Barracouda sauté, aux fines herbes | |||||
| Larded tenderloin of beef | |||||
| String beans | |||||
| Baked potatoes | |||||
| Sliced tomatoes, French dressing | |||||
| Vanilla custard pie | |||||
| Demi tasse | |||||
Boiled salt mackerel. Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley.
Canapé of anchovies. Lay split anchovies on thin buttered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches.
Omelette du Czar. Pour horseradish sauce in cream, around the edge of a plain omelet.
Spring lamb Irish stew. Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a bouquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcestershire sauce, if desired.
Cream of Celery Soup. Use celery instead of cauliflower, and prepare the same as cream of cauliflower.
Barracouda sauté, aux fines herbes. Put seasoned fish, well rolled in flour, in pan in hot butter. When done lay fish on platter, and brown a fresh piece of butter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.