=Canned apples and quinces.= Pare and cut equal quantities of apples and quinces. First cook the quinces in just sufficient water to cover. Then remove, and cook the apples in the same water. In a vessel put a layer of quinces, then à layer of apples, and so on until all are used. Pour over them a syrup made of half a pound of sugar for each pound of fruit; and allow to stand over night. Then boil for five minutes, and seal in jars.
=Tomato preserves.= Scald and peel carefully some small, pear-shaped, half ripe tomatoes. Prick with a needle to prevent their bursting, and put their weight in sugar over them. Let them set overnight, then pour off the liquid into a preserving kettle, and boil until it is a thick syrup. Clarify with the white of an egg, add the tomatoes, and boil until transparent. A small piece of ginger root; or a lemon sliced very thin, to each pound of fruit, and cooked in the syrup, improves it.
=Apple butter.= To three gallons of cooked apples add one quart of cider, five pounds of brown sugar, and several sticks of cinnamon. Boil down to about two gallons.
BREAKFAST Fresh raspberries with cream Ham and eggs Rolls Coffee
LUNCHEON Cantaloupe Cold consommé in cups Cold larded tenderloin of beef Cauliflower salad Floating island Lady fingers Demi tasse
DINNER Potage Honolulu Radishes Stuffed clams Chicken sauté, Lafitte Beets à la Russe Green corn sauté Gauffrette potatoes Biscuit glacé, pistachio Assorted cakes Coffee
=Cauliflower salad.= Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dressing, or mayonnaise sauce.
=Potage Honolulu.= Put on the fire a soup hen, in three quarts of water; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving.