Chicken à la King. Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top.
Raspberry water ice. One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze.
Consommé with tapioca. To one quart of boiling consommé add slowly one cup of tapioca, and boil for eight minutes.
Bread and butter sandwiches. Spread sweet butter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon.
NOVEMBER 12
| BREAKFAST | DINNER | |||||
| Honey in comb | Oyster soup, family style | |||||
| Boiled eggs | Salted English walnuts | |||||
| Postum cereal | Fried chicked, country style | |||||
| Dry toast | Au gratin potatoes | |||||
| Cauliflower, Polonaise | ||||||
| Escarole and chicory salad | ||||||
| LUNCHEON | Chocolate profiterole | |||||
| Cold goose and Virginia ham | Coffee | |||||
| Port de Salut cheese | ||||||
| Crackers | SUPPER | |||||
| Coffee | Canapé regalia | |||||
Postum cereal. A prepared breakfast food obtainable from all grocers. Follow directions on package.
Oyster soup, family style. Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet butter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers.
Au gratin potatoes. Fill a shallow buttered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little butter on top, and bake in oven until brown.