Consommé Rachel (1). Plain consommé garnished with asparagus tips.
(2) Plain consommé garnished with chicken dumplings and small peas.
Boiled sheepshead, cream sauce. Put a whole sheepshead in cold water with one glass of milk, season with salt, and bring to the boiling point. Then put on side of range where it will keep very hot without boiling, and let stand for twenty minutes. Serve on napkin with small boiled potatoes, quartered lemons and parsley. Cream sauce separate.
Plum pudding. One pound of well-chopped beef suet, one pound of sifted flour, one-half pound of bread crumbs; two lemons, both juice and rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon; one pound of currant raisins; one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine; one cup of molasses, and one-half pint of good brandy. Mix all together in a bowl, putting the liquids in last, making a thick, heavy mixture. Put in a buttered mould or in a cloth, and boil in water, or steam cook, for about three hours. This pudding, if kept in a cool place, will keep indefinitely. Warm the pudding until very hot before serving, sprinkle some powdered sugar over the top, pour on some brandy, and burn.
Brandy sauce. Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small glassful of brandy.
Hard sauce. Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard.
FEBRUARY 18
| BREAKFAST | LUNCHEON | ||||
| Waffles | Grapefruit and oranges en suprême | ||||
| Honey in comb | Chicken broth in cups | ||||
| Boiled eggs | Olives | ||||
| Dry toast | Small sirloin steak, Bordelaise | ||||
| Coffee | Potato croquettes | ||||
| Lettuce and tomato salad | |||||
| French pastry | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Westmoreland | |||||
| Oysters à l'ancienne | |||||
| Chicken pot pie, home style | |||||
| Combination salad | |||||
| Moka cake | |||||
| Demi tasse | |||||
Grapefruit and oranges en suprême. Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in suprême glasses. Tie a ribbon around the glass, with a nice bow.