Cream of celery, Kalamazoo. Make a cream of celery soup. Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing.

Fillet of pompano en papillote. Take four small Pacific pompano, or the fillets of a large Florida pompano, season, roll in flour, and put in pan in two ounces of hot butter. Fry on both sides until nearly done. Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes. Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a purée. Add the juice of a lemon, some chopped parsley, and one ounce of sweet butter. Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide. Fold in center, then open out flat on the table and oil well on one side. Put a teaspoonful of the mushroom purée on one half of the paper, place the pompano on top, and another spoonful of the purée on top of the fish. Now fold the free side of the paper over the top, and turn in the edges to close tight the opening. Put on a flat pan and place in an oven for a few minutes. Be careful not to burn, and serve in the papers on a silver platter. Other fish may be substituted for pompano if desired.

Papillote, club style (for fish). Fry the fish as above. Omit the purée of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot potato, and one slice of lime. Finish as above.

Veal chops en papillote. Season four veal chops with salt and pepper, fry in butter, and finish in paper, with the purée of mushrooms and the addition of a slice of cooked ham on top, before folding the paper.

FEBRUARY 9

BREAKFAST LUNCHEON
Stewed prunes Eggs Henri IV
Broiled salt mackerel, melted butter Pork tenderloin, sauce Madère
Baked potatoes Fried sweet potatoes
Rolls Stewed apples
Coffee Sherry wine jelly
Coffee
DINNER
Consommé national
Radishes
Fried fillet of sole, Maréchal
Roast rack of lamb, mint sauce
String beans
Mashed potatoes
Nesselrode pudding
Cakes
Coffee

Wine jelly. Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again. Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and put on ice until firm. To remove the jelly, dip the moulds in hot water, and turn out on a cold dish. For the following jellies use a wine glassful of the respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine, Chartreuse, brandy, Bénédictine, Cognac, fine champagne, etc.

Fruit jelly. Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly. Put in ice box until firm.

Jelly à la Russe. Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian kümmel, put in bowl and beat with a whip until it looks like white frost. Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed.

Fillet of sole, Maréchal. Salt and pepper the fillets, dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, and serve on napkin with lemon and fried parsley. Serve the following sauce separate: Two cups of cream sauce, one dozen parboiled oysters, one-quarter pound of picked shrimps, and six sliced canned mushrooms.