Breakfast

Sliced peaches with cream Waffles with maple syrup Ceylon tea

Luncheon

Eggs a la Patti Stewed tripe, Blanchard Puff paste roses Coffee

Dinner

Consomme Alexandria Lyon sausage.        Antipasto

Boiled brook trout, mousseline Potatoes, nature Roast saddle of mutton, currant jelly, mint sauce String beans in butter Broiled tomatoes Escarole and chicory salad Souffle au fromage Coffee

Eggs a la Patti. Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madere around the hash.

Puff paste roses. Roll out some puff paste about one-eighth inch thick, and out with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve.

Consomme Alexandria. Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consomme brunoise.

Orange or lemon brandy, for flavoring. Peel very thin the yellow outside from oranges or lemons. The inner white skin is not good. Crush with a little granulated sugar. Put in a bottle and cover with strong brandy. In the same manner can be prepared the kernels of cherries, plums, apricots or peaches. Pound the kernels slightly before putting them in the brandy.

Glace fruit. Be very particular in selecting the fruit. Cherries should be large and not quite ripe, and without blemishes; and the stones must be removed. Apricots and peaches should be of medium size, and almost green. Make as small a hole as possible when removing the stones. Pears should be peeled, and the stems left on. Figs should be green. Strawberries should be very green, but full grown; wash and dry well, and leave the stems on. Nectarines should be green, and the stones removed. Any hard green plums may be used, but leave their stones in. Cut pineapple in thick slices, remove the core, and any brown outside spots. All fruit should be thoroughly washed and dried before being prepared. It is well to make new syrup for each kind of fruit. To make the syrup boil two pounds of granulated sugar and two gills of water for eight minutes. Put the fruit in the syrup piece by piece; do not let it stop boiling; and wait a few seconds between each piece, so the syrup will boil up over the fruit. Then remove piece by piece in the same order as placed in the kettle. Use a silver spoon or an aluminum skimmer to handle the fruit, and under no circumstances use a fork. Place the fruit on a thick piece of waxed paper, and set in a cool place. Repeat the process the next day, adding a pound of sugar and a gill of water to the syrup of the day before. Allow the fruit to boil hard for a minute, and remove as before. This must be continued for about eight days before the fruit will have absorbed enough sugar, and not be mushy. When the fruit is finished line a broad shallow stone jar with waxed paper, lay the fruit in singly, not allowing the pieces to touch, put waxed paper between the layers, and cover closely.

Baked pears, for canning. Wash as many ripe, firm unspecked pears as will fill a baking pan. Fill the pan almost full of boiling water. Sweeten as though for immediate use. Set the pan in the oven, baste frequently, and turn the pears around so they will brown lightly and evenly. Add a few cloves and a small stick of cinnamon. When the pears are very tender and almost candied, pack in hot glass jars, and pour the boiling syrup over them. Be sure to have enough thick syrup to cover the fruit. Seal while hot. Should the water evaporate too much while cooking, add a little more from time to time.

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