Cauliflower, Polonaise. Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet butter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.
Fried chicken, country style. Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour. Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches.
Canapé Regalia. Regalia is a special fish paste obtainable in cans. To one small can add two ounces of butter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.
NOVEMBER 13
| BREAKFAST | LUNCHEON | ||||
| Bananas and cream | Pickled oysters | ||||
| Scrambled eggs with chives | Consommé in cups | ||||
| Dry toast | Broiled bluefish, maître d'hôtel | ||||
| Coffee | Tripe, Lyonnaise | ||||
| Mashed potatoes | |||||
| Hearts of lettuce, egg dressing | |||||
| Chocolate éclairs | |||||
| Demi tasse | |||||
| DINNER | |||||
| Potage Cambridge | |||||
| Boiled sheepshead, Hollandaise sauce | |||||
| Potatoes nature | |||||
| Chicken, Diva | |||||
| French peas | |||||
| Endive salad | |||||
| Strawberries with cream | |||||
| Assorted cakes | |||||
| Corn bread, Maryland | |||||
| Coffee | |||||
Pickled oysters. Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one glassful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley.
Broiled bluefish. Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maître d'hôtel sauce on top, and quartered lemons and parsley.
Boiled sheepshead, Hollandaise sauce. Same as boiled salmon, Hollandaise.
Maryland corn bread. Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coarse corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or muffin rings.