Chapter 3

Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon, each, cream and water, and season with salt. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, cut into fancy shapes.

CHICKEN SOUP WITH EGG BALLS I OR II.

Egg Balls I.--Rub yolk of one hard boiled egg through a sieve, season with salt and pepper, and add enough raw egg yolk to make of right consistency to shape. Form into small balls, and poach in soup.

Egg Balls II.--Rub one-half yolk of hard boiled egg through a sieve, add one-half of a hard boiled egg white finely chopped. Season with salt and moisten with yolk of raw egg until of right consistency to shape. Form and poach same as Egg Balls I.

CHICKEN SOUP WITH ROYAL CUSTARD.

Serve Chicken Soup with Royal Custard.

Royal Custard.--Beat yolk of one egg slightly, add two tablespoons chicken stock, season with salt and pepper, turn into a small buttered mould, and bake in a pan of hot water until firm. Cool, remove from mould, and cut into small cubes or fancy shapes.

ONION SOUP.

Cook one-half large onion, thinly sliced, in one tablespoon butter eight minutes. Add three-fourths cup chicken stock, and let simmer twenty minutes. Rub through a sieve, add two tablespoons cream, and yolk one-half egg beaten slightly. Season with salt and pepper.

ASPARAGUS SOUP.

12 stalks asparagus, or 1/3 cup canned asparagus tips 2/3 cup chicken stock 1/4 slice onion. Yolk one egg 1 tablespoon heavy cream 1/8 teaspoon salt Few grains pepper

Cover asparagus with cold water, bring to boiling point, drain, and add stock and onion; let simmer eight minutes, rub through a sieve, reheat, add cream, egg and seasonings. Strain and serve.

TOMATO BISQUE.

2/3 cup canned tomatoes 1/4 slice onion Bit of bay leaf 2 cloves 1/4 cup boiling water 1/8 teaspoon soda 1/2 tablespoon butter 1/4 teaspoon salt Few grains pepper 2 tablespoons heavy cream

Cook first five ingredients for eight minutes. Rub through sieve, add soda, butter in small pieces, seasoning, and cream. Serve at once.

CAULIFLOWER SOUP.

1/3 cup cooked cauliflower 2/3 cup chicken stock Small stalk celery 1/4 slice onion 1 egg yolk 1 tablespoon heavy cream 2 teaspoons butter Salt and pepper

Cook cauliflower stalk, celery and onion eight minutes. Rub through puree strainer, reheat, add egg yolk slightly beaten, cream, butter, and seasoning.

MUSHROOM SOUP.

3 mushrooms 2/3 cup chicken stock 1/4 slice onion 2 teaspoons butter 1 egg yolk 1 tablespoon heavy cream 1 teaspoon sauterne Salt and pepper

Clean mushrooms, chop, and cook in one teaspoon butter five minutes. Add stock and let simmer eight minutes. Rub through a puree strainer, add egg yolk slightly beaten, cream, remaining butter, seasoning and wine.

SPINACH SOUP.

1 tablespoon cooked chopped spinach 2/3 cup chicken stock 1 egg yolk 1 tablespoon heavy cream Salt and pepper

Cook spinach with stock eight minutes. Rub through a puree strainer, reheat, add egg yolk slightly beaten, cream, and seasoning.

BROILED FISH, CUCUMBER SAUCE.

Serve a small piece of broiled halibut, salmon, or sword fish, with cucumber sauce.

Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with salt, pepper and vinegar.

BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE.

Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with salt and pepper, place in pan, cover with buttered paper and bake twelve minutes. Serve with,

Hollandaise Sauce.--Put yolk of one egg, one tablespoon butter, and one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a larger one containing water, and stir mixture constantly with wooden spoon until butter is melted. Then add one-half tablespoon butter, and as the mixture thickens another one-half tablespoon butter; season with salt and cayenne. This sauce is almost thick enough to hold its shape. One-eighth teaspoon of beef extract, or one-third teaspoon grated horseradish added to the first mixture gives variety to this sauce.

BAKED HALIBUT WITH TOMATO SAUCE.

Wipe a small piece of halibut, and sprinkle with salt and pepper. Put in a buttered pan, cover with a thin strip of fat salt pork gashed several times, and bake twelve to fifteen minutes. Remove fish to serving dish, discarding pork. Cook eight minutes one-third cup of tomatoes, one-fourth slice onion, one clove, and a few grains salt and pepper. Remove onion and clove and run through a sieve. Add a few grains soda and cook until tomato is reduced to two teaspoons. Pour around fish and garnish with parsley.

HALIBUT WITH CHEESE.

Sprinkle a small fillet of halibut with salt and pepper, brush over with melted butter, place in pan and bake twelve minutes. Remove to serving dish and pour over it the following sauce:

Heat two tablespoons cream, add one-half egg yolk slightly beaten, and when well mixed one tablespoon grated cheese. Season with salt and paprika.

FINNAN HADDIE A LA DELMONICO.

Cover a small piece of finnan haddie with cold water, place on back of range and allow water to heat gradually to boiling point, then keep below boiling point for twenty minutes. Drain, rinse thoroughly, and separate into flakes; there should be two tablespoons. Reheat over hot water with one hard boiled egg thinly sliced in two tablespoons heavy cream. Season with salt and paprika, add one teaspoon butter and sprinkle with finely chopped parsley.

FILLET OF HADDOCK WITH WINE SAUCE.

Remove skin from a small piece of haddock, put in a buttered baking pan, pour over it one teaspoon melted butter, one tablespoon white wine, and a few drops, each, of lemon juice and onion juice. Cover and bake. Remove to serving dish, and to liquor in pan add one tablespoon cream and one egg yolk slightly beaten. Season with salt and pepper. Strain over fish, and sprinkle with finely chopped parsley.

SMELTS WITH CREAM SAUCE.

Clean two selected smelts and cut five diagonal gashes on sides of each. Season with salt, pepper, and lemon juice. Cover and let stand ten minutes. Roll in cream, dip in flour, and saute in butter. Remove to serving dish, and to fat in pan add two tablespoons cream. Cook three minutes, season with salt, pepper, and a few drops lemon juice. Strain sauce around smelts and sprinkle with finely chopped parsley.

SMELTS A LA MAITRE D'HOTEL.

Prepare smelts same as for smelts with cream, and serve with maitre d'hotel butter.

SALT CODFISH WITH CREAM.

Pick salt codfish into flakes; there should be two tablespoons. Cover with lukewarm water and let stand on back of range until soft. Drain, and add three tablespoons cream; as soon as cream is heated add yolk one small egg slightly beaten.

SALT CODFISH WITH CHEESE.

To salt codfish with cream, add one-half tablespoon grated cheese and a few grains paprika.

BROILED BEEFSTEAK, SAUCE FIGARO.

Serve a portion of broiled beefsteak with Sauce Figaro.

Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato puree. To prepare tomato puree stew tomatoes, force through a strainer and cook until reduced to a thick pulp.

ROAST BEEF, HORSERADISH CREAM SAUCE.

Serve a slice of rare roast beef with Horseradish Cream Sauce.

Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff. As cream begins to thicken, add gradually three-fourths teaspoon vinegar. Season with salt and pepper, then fold in one-half tablespoon grated horseradish root.

FILLET OF BEEF.

Wipe off a thick slice cut from tenderloin. Put in hot frying pan with three tablespoons butter. Sear one side, turn and sear other side. Cook eight minutes, turning frequently, taking care that the entire surface is seared, thus preventing the escape of the inner juices.

Remove to hot serving dish, and pour over fat in pan, first strained through cheesecloth. Garnish with cooked cauliflower, canned string beans, reheated and seasoned, and sauted mushroom caps.

LAMB CHOPS, SAUCE FINESTE.

Serve lamb chops with Sauce Fineste.

Sauce Fineste.--Cook one-half tablespoon butter until browned. Add a few grains, each, mustard and cayenne, one-fourth teaspoon Worcestershire Sauce, and a few drops lemon juice, and two tablespoons stewed and strained tomatoes.

SPINACH.

Chop one cup cooked spinach drained as dry as possible. Season with salt and pepper, press through a puree strainer, reheat in butter, using as much as desired or as much as the spinach will take up. Arrange on serving dish and garnish with white of "hard boiled" egg cut in strips and yolk forced through strainer.

BRUSSELS SPROUTS WITH CURRY SAUCE.

Pick over Brussels sprouts, remove wilted leaves, and soak in cold salt water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with skewer. Drain, and pour over one-fourth cup curry sauce.

Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon salt, and a few grains paprika. Add yolk of one egg slightly beaten, one tablespoon olive oil, one and one-half tablespoons vinegar, and a few drops of onion juice. Cook over hot water, stirring constantly until mixture thickens. Add one-fourth teaspoon curry powder, one teaspoon melted butter, and one-eighth teaspoon chopped parsley.

FRIED CAULIFLOWER.

Steam or boil a small cauliflower. Cool and separate into pieces. Saute enough for one serving in olive oil until thoroughly heated. Season with salt and pepper, arrange on serving-dish, and pour over one tablespoon melted butter.

CAULIFLOWER A LA HUNTINGTON.

Separate hot steamed cauliflower into pieces and pour over sauce made same as sauce for Brussels sprouts with curry sauce.

CAULIFLOWER WITH HOLLANDAISE SAUCE.

Serve boiled cauliflower with Hollandaise sauce, as given with baked fillet of halibut, Hollandaise sauce.

MUSHROOMS IN CREAM.

Clean, peel and break in pieces six medium-sized mushroom caps. Saute in one-half tablespoon butter three minutes. Add one and one-half tablespoons cream and cook until mushrooms are tender. Season with salt and pepper and a slight grating of nutmeg.

BROILED MUSHROOMS.

Clean mushrooms, remove stems, and place caps on a buttered broiler. Broil five minutes, having gills nearest flame during first half of broiling. Arrange on serving dish, put a small piece of butter in each cap and sprinkle with salt and pepper.

SUPREME OF CHICKEN.

Force breast of uncooked chicken through a meat chopper; there should be one-fourth cup. Add one egg beaten slightly and one-fourth cup heavy cream. Season with salt and pepper. Turn into slightly buttered mould, set in pan of hot water and bake until firm.

SARDINE RELISH.

Melt one tablespoon butter, and add two tablespoons cream. Heat to boiling point, add three sardines freed from skin and bones, and separated in small pieces, and one hard-boiled egg finely chopped. Season with salt and cayenne.

DIABETIC RAREBIT.

Beat two eggs slightly and add one-fourth teaspoon salt, a few grains cayenne, and two tablespoons, each, cream and water. Cook same as scrambled eggs, and just before serving add one-fourth Neufchatel cheese mashed with fork.

CHEESE SANDWICHES.

Cream one-third tablespoon butter and add one-half tablespoon, each, finely chopped cold boiled ham and cold boiled chicken; then season with salt and paprika. Spread between slices of Gruyere cheese cut as thin as possible.

CHEESE CUSTARD.

Beat one egg slightly, add one-fourth cup cold water, two tablespoons heavy cream, one tablespoon melted butter, one tablespoon grated cheese and a few grains salt. Turn into an individual mould, set in pan of hot water, and bake until firm.

COLD SLAW.

Select a small heavy cabbage, remove outside leaves, and cut cabbage in quarters; with a sharp knife slice very thinly. Soak in cold water until crisp; drain, dry between towels, and mix with cream salad dressing.

CABBAGE SALAD.

Finely shred one-fourth of a small firm cabbage. Let stand two hours in salted cold water, allowing one tablespoon of salt to a pint of water. Cook slowly thirty minutes one-fourth cup, each, vinegar and cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns, one-eighth teaspoon mustard seed and three cloves. Strain and pour over cabbage drained from salted water. Let stand two hours, again drain, and serve with or without mayonnaise dressing.

CABBAGE AND CELERY SALAD.

Wash and scrape two stalks of celery, add an equal quantity of shredded cabbage, and six walnut meats broken in pieces. Serve with cream dressing.

CUCUMBER CUP.

Pare a cucumber and cut in quarters cross wise. Remove center from one piece and fill cup thus made with tartare sauce. Serve on lettuce leaf.

CUCUMBER AND LEEK SALAD.

Cut cucumber in small cubes and leeks in very thin slices. Mix, using equal parts, and serve with French dressing.

CUCUMBER AND WATERCRESS SALAD.

Cut cucumbers in very thin slices, and with a three-tined fork make incisions around the edge of each slice. Arrange on a bed of watercress.

EGG SALAD I.

Cut one hard-boiled egg in halves crosswise, in such a way that tops of halves may be left in points. Remove yolk, mash, moisten with cream, French or mayonnaise dressing, shape in balls, refill whites, and serve on lettuce leaves. Garnish with thin slices of radish, and a radish so cut as to represent a tulip.

EGG SALAD.

Prepare egg same as for Egg Salad I, adding to yolk an equal amount of chopped cooked chicken or veal.

EGG AND CHEESE SALAD.

Prepare egg same as for Egg Salad I, adding to yolk three-fourths tablespoon grated cheese; season with salt, cayenne and a few grains of mustard; then moisten with vinegar and melted butter. Serve with or without salad dressing.

EGG AND CUCUMBER SALAD.

Cut one hard boiled egg in thin slices. Cut as many very thin slices from a chilled cucumber as there are slices of egg. Arrange in the form of a circle (alternating egg and cucumber), having slices overlap each other. Fill in center with chicory or watercress. Serve with salad dressing.

CHEESE SALAD.

Mash one-sixth of a Neufchatel cheese and moisten with cream. Shape in forms the size of a robin's egg. Arrange on a lettuce leaf and sprinkle with finely chopped parsley which has been dried. Serve with salad dressing.

CHEESE AND OLIVE SALAD.

Mash one-eighth of a cream cheese, and season with salt and cayenne. Add finely chopped olives, two lettuce leaves, finely cut, and a small piece of canned pimento, to give color. Press in original shape of cheese and let stand two hours. Cut in slices and serve on lettuce leaves with mayonnaise dressing.

CHEESE AND TOMATO SALAD.

Peel and chill one medium-sized tomato, and scoop out a small portion of the pulp. Mix equal quantities of Roquefort and Neufchatel cheese and mash, then moisten with French dressing. Fill cavity made in tomato with cheese. Serve on lettuce leaves with French dressing.

FISH SALAD I.

Remove salmon from can, rinse thoroughly with hot water and separate in flakes; there should be one-fourth cup. Mix one-eighth teaspoon salt, a few grains, each, mustard and paprika, one teaspoon melted butter, one-half tablespoon cream, one tablespoon water, one-half tablespoon vinegar and yolk of one egg; cook over hot water until mixture thickens; then add one-fourth teaspoon granulated gelatin soaked in one teaspoon cold water. Add to salmon, mould, chill, and serve with cucumber sauce.

Cucumber Sauce.--Pare one-fourth cucumber; chop, drain, and add French dressing to taste.

ASPARAGUS SALAD.

Drain and rinse four stalks of canned asparagus. Cut a ring one-third inch wide from a red pepper. Put asparagus stalks through ring, arrange on lettuce leaves, and pour over French dressing.

TOMATO JELLY SALAD.

Season one-fourth cup hot stewed and strained tomato with salt, and add one-third teaspoon granulated gelatin soaked in a teaspoon cold water. Turn into an individual mould, chill, turn from mould, arrange on lettuce leaves, and garnish with mayonnaise dressing.

FROZEN TOMATO SALAD.

Season stewed and strained tomato with salt and cayenne. Fill a small tin box with mixture, cover with buttered paper, then tight-fitting cover, pack in salt and ice, equal parts, and let stand two hours. Remove from mould, place on lettuce leaf and serve with mayonnaise dressing.

TOMATO JELLY SALAD WITH VEGETABLES.

Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth slice onion, four peppercorns, one clove, eight minutes. Remove vegetables and rub tomato through a sieve; there should be one-fourth cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon cold water, a few grains salt, and four drops vinegar. Line an individual mould with cucumber cut in fancy shapes, and string beans, then pour in mixture. Chill, remove from mould, arrange on lettuce leaf, and garnish with mayonnaise dressing.

TOMATO BASKET OF PLENTY.

Cut a medium-sized tomato in shape of a basket, leaving stem end on top of handle. Fill basket with cold cooked string beans cut in small pieces and two halves of English walnut meats cut in pieces, moistened with French dressing. Serve on lettuce leaf.

TOMATO AND CHIVE SALAD.

Remove skin from small tomato. Chill and cut in halves crosswise. Spread with mayonnaise, sprinkle with finely chopped chives, and serve on lettuce leaf.

CANARY SALAD.

Cut a slice from the stem end of a bright red apple and scoop out pulp, leaving enough to keep shell in shape. Fill shell thus made with grapefruit pulp and finely chopped celery, using twice as much grapefruit as celery. It will be necessary to drain some of the juice from the grapefruit. Moisten with mayonnaise dressing, replace the cover and arrange on lettuce leaf, and garnish with a canary made from Neufchatel cheese, coloring yellow and shaping, designating eyes with paprika and putting a few grains on the body of the bird. Also garnish with three eggs made from cheese, colored green and speckled with paprika.

Note.--Do not use apple pulp.

HARVARD SALAD.

Cut a selected lemon in the form of a basket with handle, and scoop out all the pulp. Fill basket thus made with one tablespoon cold cooked chicken or sweet bread cut in small dice, mixed with one-half tablespoon small cucumber dice, and one teaspoon finely chopped celery moistened with cream or mayonnaise dressing. Spread top with dressing and sprinkle with thin parings cut from round red radishes finely chopped. Insert a small piece of parsley on top of handle. Arrange on watercress.

CUCUMBER BOATS.

Cut a small cucumber in halves lengthwise. Scoop out centres and cut boat-shaped. Cut cucumber cut from boats in small pieces and add one and one-half olives finely chopped. Moisten with French dressing, fill boats with mixture and serve on lettuce leaves.

SPINACH SALAD.

Drain and finely chop one-fourth cup cooked spinach. Season with salt, pepper, lemon juice, and melted butter. Pack solidly in an individual mould, chill, remove from mould, and arrange on a thin slice of cooked tongue cut in circular shape. Garnish base of mould with wreath of parsley and top with sauce tartare.

Sauce Tartare.--To one tablespoon mayonnaise dressing add three-fourths teaspoon finely chopped capers, pickles, olives, and parsley, having equal parts of each.

SWEETBREAD AND CUCUMBER SALAD.

Mix two tablespoons cold cooked sweetbread cut in cubes, one tablespoon cucumber cubes, and one-half tablespoon finely chopped celery. Beat one and one-half tablespoons heavy cream until stiff, then add one-eighth teaspoon granulated gelatin dissolved in one teaspoon boiling water and three-fourths teaspoon vinegar. Set in a pan of ice water and as mixture begins to thicken, add sweetbreads and vegetables. Mould and chill. Remove from mould, arrange on lettuce leaves, and garnish top with a slice of cucumbers and sprig of parsley.

CHICKEN AND NUT SALAD.

Mix two tablespoons cold cooked chicken or fowl cut in cubes with one tablespoon finely chopped celery and one-half tablespoon English walnut meats browned in oven with one-eighth teaspoon butter and a few grains salt, then broken in pieces. Moisten with mayonnaise dressing. Mound and garnish with curled celery, tips of celery, and whole nut meats.

PRINCESS PUDDING

1 egg yolk 3/4 teaspoon granulated gelatin dissolved in 1 tablespoon boiling water 2 teaspoons lemon juice 1/4 grain saccharine dissolved in 1/4 teaspoon cold water 1 egg white.

Beat egg yolk until thick and lemon-colored, add gelatin, continue the beating. As mixture thickens add gradually the lemon juice and saccharine. Fold in white of egg beaten until stiff and dry. Turn into a mould and chill.

COFFEE BAVARIAN CREAM.

2 tablespoons coffee infusion 1 tablespoon water 2 tablespoons heavy cream 1 egg yolk Few grains salt 3/4 teaspoon granulated gelatin soaked in 1 teaspoon cold water. 1 grain saccharine dissolved in 1/2 teaspoon cold water 1 egg white 1/4 teaspoon vanilla

Scald coffee, water and one-half cream. Add egg yolk, slightly beaten, and cook until mixture thickens; then add gelatin and salt. Remove from fire, cool, add saccharine, remaining cream beaten stiff, egg white beaten until stiff, and teaspoon vanilla. Turn into mould and chill.

LEMON CREAM SHERBET.

1/4 cup cream 2 tablespoons cold water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water 4 drops lemon juice Few grains salt

Mix ingredients in order given and freeze.

ORANGE ICE.

1/3 cup orange juice 1 teaspoon lemon juice 2 tablespoons cold water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water

Mix ingredients in order given, and freeze.

GRAPEFRUIT ICE.

1/4 cup grapefruit juice 1/4 cup water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water.

Remove juice from grapefruit, strain and add remaining ingredients, and freeze to a mush. Serve in sections of grapefruit.

FROZEN PUNCH.

1/4 cup cream 2 tablespoons cold water 1-1/2 teaspoons rum 1 egg yolk 1/2 grain saccharine dissolved in 1/2 teaspoon cold water Few grains salt

Scald one-half cream with water, add egg yolk slightly beaten and cook over hot water until mixture thickens. Cool, add remaining ingredients and freeze.

DIET LISTS.

Attention is called to the fact that the protein allowance in the following diets is not large. The first two tables represent fast days; the next six are transitional days, in which the nourishment is gradually increased but does not satisfy the caloric needs. The remainder may be selected according to the needs of the case or the weight of the patient.

To prevent monotony or to give variety, one meat may be substituted for another, or one "5%" vegetable for another. The fat may be increased by the addition of butter or olive oil if more calories are needed to maintain body weight. However, it is not considered desirable to give so much fat that the weight will increase.

TABLE I.

Protein, 10 grams Carbohydrate, 15 grams Fat, 7 grams Calories, 200

BREAKFAST. String beans (canned). 120 grams 2-1/2 h. tbsp. Asparagus (canned). 150 grams 3 h. tbsp. or 13-1/2 stalks 4 in. long. Tea or coffee.

DINNER. Celery. 100 grams 6 pieces 4-1/2 in. long. Spinach (cooked). 135 grams 3 h. tbsp. Tea or coffee.

SUPPER. Asparagus. 100 grams 2 h. tbsp. or 9 stalks 4 in. long. Celery. 100 grams 6 pieces 4-1/2 in. long. Tea or coffee.

TABLE II.

Protein, 7 grams Carbohydrate, 15 grams Fat, 6 grams Calories, 150

BREAKFAST. Asparagus (canned). 75 grams 1-3/4 h. tbsp. (chopped). Cabbage. 65 grams 1 very h. tbsp. Tea or coffee.

DINNER. Onions (cooked). 100 grams 2 h. tbsp. Celery. 50 grams 3 pieces about 4-1/2 in. long. Tea or coffee.

SUPPER. Spinach. 100 grams 2 h. tbsp. Celery. 50 grams 3 pieces 4-1/2 in. long. Tea or coffee.

TABLE III.