Breakfast

Huckleberries and Cream Germea (217)

Eggs Moscovite

Broiled Weakfish, Maitre d'Hotel (927)

Pigs Feet (434)

Potatoes, Saute (135)

Almond Cakes

1913. Huckleberries And Cream

Thoroughly wash and drain a quart very fresh sound huckleberries. Place them on a compotier and serve with powdered sugar and thick cream separately.

1914. Eggs, Moscovite

Cut away a small piece at both ends of twelve hard-boiled eggs. Cut them in half crosswise, scoop out the yolks and place them in a bowl with a tablespoon caviare and half teaspoon finely chopped chives, then mash well with wooden spoon and fill up the half eggs with it. Arrange on a baking dish, cut side up. Evenly spread over a Mornay sauce (No. 526). Sprinkle a little Parmesan cheese, over, then set in the oven six minutes. Remove and serve in same dish.

1915. Almond Cakes

Plunge three ounces shelled almonds in boiling water three minutes, drain, peel, then chop very fine. Roast to a nice golden colour in the oven. Prepare a griddle cake preparation (No. 136), add the almonds, lightly mix, then proceed to finish the cakes in same manner.

Luncheon

Cold Clam Broth

Canapes of Lobster (200)

Croutes, New Century, Salad Caroline

Apricot Fritters (266)

1916. Cold Clam Broth

Open twelve large, fresh clams and place in a saucepan with all their liquor, add three pints cold water, four branches celery, two saltspoons cayenne pepper and boil five minutes. Strain through a double cheesecloth into a stone jar, place jar in a basin with ice around and let get cold. Pour into six cups and send to table.

1917. Croutes, New Century

Cut off a piece lengthwise - about a quarter - from the top of six French rolls, then scoop out all the soft part, place on a tin, set in the, oven (with the covers) and let get a nice golden colour and keep hot. Pick all the meat from the turkey left over from yesterday and cut in quarter-inch-square pieces. Cut also in same way two ounces cooked ham and keep on a plate until required. Heat one and a half tablespoons melted butter in a small saucepan, add one finely chopped, seeded green pepper and nicely fry three minutes; add six well-cleaned fresh mushrooms cut in small squares, and brown five minutes, occasionally stirring. Add a level tablespoon flour, mix a little. Moisten with a half gill white wine and a gill white broth. Mix well and boil ten minutes. Pour in one and a half gills cream, mix a little, then add the turkey and ham with the leaves of two branches chervil, half a teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Mix well, then slowly cook fifteen minutes. Dilute an egg yoke with a tablespoon cream and add to the pan. Mix while heating two minutes.

Arrange rolls on a dish, fill them with the preparation, place covers over and serve.

1918. Salad, Caroline

Cut three slices from a sandwich loaf, remove the crusts, then cut in quarter-inch-square pieces and fry in a pan with a tablespoon melted butter to a nice golden colour. Drain and place in a salad bowl. Peel and remove the spongy parts of a sound cucumber and cut in small square pieces. Cut also four Spanish sweet peppers into same shape. Then cut an ounce of rich Swiss cheese into similar pieces and add all to the bowl with a half pint of freshly cooked green peas. Shell thirty hazel nuts, cut in halves and add to the rest. Mix a little and season with four tablespoons dressing (No. 863). Mix well and serve.