DINNER Consommé, Niçoise Queen olives Frogs' legs sauté, aux fines herbes Larded tenderloin of beef, jardinière Duchesse potatoes Alligator pear, French dressing Sherbet au rhum Assorted cakes Coffee
=Boiled farina in milk.= Bring a quart of milk to a boil, add a small pinch of salt, and pour a half pound of farina into it slowly so dough balls will not form. Cook for fifteen minutes.
=Scrambled eggs, Caroline.= Cut two boiled artichoke bottoms and two slices of boiled ham in small squares. In a casserole put the ham with two ounces of butter, heat, and then add ten beaten eggs, season with salt and pepper, add one-half cup of cream, and scramble in the usual manner. Just before finishing add the artichokes.
=Consommé, Niçoise.= To consommé vermicelli add a peeled tomato cut in small squares. Bring to a boil, and serve with grated cheese, separate.
=Watermelon preserves.= Select a melon with a thick rind, and cut in any shape desired. Lay the pieces in strong salt water for two or three days; then soak in clear water for twenty-four hours, changing the water frequently. Then put in alum water for two hours to harden. To every pound of fruit use one pound of sugar. Make a syrup of the sugar and a few pieces of ginger root and one lemon sliced thin. After boiling for a few minutes, remove the lemon and ginger, add the melon, and boil until transparent. Lift carefully, and place in glass jars. Fill the jars with the syrup.
=Canned pears.= Peel, halve and core ten pounds of pears. Put in a vessel with five pounds of granulated sugar, one sliced lemon, one teaspoonful of ground cinnamon, a little grated nutmeg, and a small piece of ginger root. Tie the cinnamon and nutmeg loosely in a piece of gauze. Cook all together until the pears turn pink. Put in jars, and seal while still hot.
=Canned peaches.= Pare twelve pounds of peaches, cut in half, and lay in cold water until needed. Put on the stove three pounds of sugar with nine pints of water. Boil to a syrup. Set the jars on a cloth in hot water. Fill the jars with the cold peaches, putting a generous layer of sugar between them. When the jars are full fill up with the hot syrup, and seal immediately. Twelve pounds of fruit and three pounds of sugar will fill six quart jars.