Olive sandwiches. Chop equal parts of olives and onions together, add a few drops of olive oil and a little pepper, but no salt, as the olives have enough. Spread on thin slices of buttered bread.
Windsor sandwiches. Chop enough chicken or turkey to make a cup of meat, add half as much chopped ham, and half a dozen chopped olives. Bind together with mayonnaise. Spread on white and on brown buttered bread.
Créole sandwiches. Chop some fresh or canned sweet peppers, bind together with mayonnaise, and add a bit of minced parsley. Spread on both white and brown bread. Always make the sandwiches dainty and thin.
Brown Betty. Pull half a loaf of white bread to bits, or use bread crumbs. The pulled bread makes the lighter pudding. Butter the inside of a pudding dish liberally, put in a layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of butter, add another layer of crumbs, and so on, for about three layers, having the crumbs last. Bake until brown, and the fruit well done, or about twenty minutes. Serve with cream.
Eggs St. George. Butter four cocotte dishes, put purée of onions on bottom, a poached egg on top, cover with cream sauce, and sprinkle with grated cheese. Bake in hot oven to color only.
APRIL 10
| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Kieler sprotten | ||||
| Boiled eggs | Omelette Schofield | ||||
| Toast | Mixed vegetable salad | ||||
| English breakfast tea | Camembert cheese with crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Fish chowder | |||||
| Ripe olives | |||||
| Fillet of sole, Bretonne | |||||
| Planked shad and roe | |||||
| Lettuce salad | |||||
| Hot asparagus with melted butter | |||||
| Coffee custard | |||||
| Demi tasse | |||||
Kieler sprotten. This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons.
Omelette Schofield. Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center; dress on a platter, and pour the roe and cream sauce around the edge.