Pudding à la Gastaner. Decorate the bottoms of buttered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red. Cut some lady fingers to fit the depth of the mould, and moisten them well with Curaçao. Stand them up around the inside of the mould one-half inch apart. Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same. Serve with strawberry sauce flavored with a pony of brandy.
Broiled brook trout with bacon. Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin. Season with salt and pepper, roll in oil, and broil. When done put on a platter with maître d'hôtel sauce. Lay six slices of broiled bacon on top. Garnish with quartered lemons and parsley in branches.
Potage Viennoise. Cream of barley with royal cut in small squares as garnishing.
Potage Venitienne. Half velouté of chicken soup and half consommé tapioca. Add a little chopped chives.
APRIL 9
| BREAKFAST | AFTERNOON TEA | |||||
| Grapefruit marmalade | Oysters poulette, or sweetbreads | |||||
| Shirred eggs | Monza Salted almonds | |||||
| Dry toast | Windsor sandwiches | |||||
| Coffee | Cream of almond sandwiches | |||||
| Olive sandwiches | ||||||
| LUNCHEON | Shrimp salad | |||||
| Eggs St. George | Vanilla ice cream | |||||
| Lamb cutlets in papers | Pound cake Fruit cake | |||||
| Cold asparagus, mayonnaise | Apple tarts | |||||
| Brown Betty pudding | Salted pecans | |||||
| Coffee | Créole sandwiches | |||||
| Dubney sandwiches | ||||||
| DINNER | Bread and butter sandwiches | |||||
| Potage Venitienne | Chicken salad | |||||
| Crab in chafing dish | Pineapple water ice | |||||
| Roast duckling, apple sauce | Strawberry pie | |||||
| Sweet potato croquettes | Chocolate, coffee or tea | |||||
| Artichokes, mustard sauce | Rolls Toast Melba | |||||
| Lemon water ice | Assorted cakes | |||||
| Cocoa cake Coffee | ||||||
Cocoa cake. Half a cup of butter, a cup of sugar, three eggs, a teaspoonful of vanilla, three-fourths of a cup of milk, six level tablespoonfuls of cocoa, two teaspoonfuls of baking powder, and one and three-fourth cups of sifted flour. Cream the butter, adding the sugar gradually, then add the eggs one by one, whipping vigorously. Sift together half of the flour, the cocoa and the baking powder, then add the milk and the rest of the flour, making a mixture that will drop from the spoon. When all is mixed together put in a pan or mould, and bake for thirty-five minutes. Cover the cake with a plain icing. A cake is baked when it shrinks from the pan, or if, when you press it, it springs back.
Dubney sandwiches. To a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced shallots, a pinch of chopped chives, and season with salt and pepper. Spread on well-buttered warm toast.
Cream of almond sandwiches. Mix a soft cream cheese with a cup of crushed salted almonds, and a liqueur glassful of kirsch. Spread on thin slices of brown bread.