=Vanilla meringue pie.= Same as vanilla custard pie, but when baked, cover, and ornament the top with meringue paste, dust with powdered sugar, and put back in oven to color.
=Meringue paste for pie.= The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste.
=Lemon meringue pie.= Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored.
=Orange meringue pie.= Same directions as for lemon meringue pie.
=Lemon pie, special.= The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of eggs well beaten, and pour into à large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top.
=Cocoanut meringue pie.= Same as cocoanut custard pie, but cover with meringue paste, and bake until colored.
BREAKFAST Strawberries with cream Virginia ham and eggs Rolls Cocoa with whipped cream
LUNCHEON Antipasto Fried smelts, sauce rémoulade Spring lamb Irish stew Chiffonnade salad Old fashioned raspberry shortcake Coffee
DINNER Toke Points on half shell Potage santé Boiled salmon, Villers Roast capon, au jus Parsnips with cream Duchesse potatoes Endive salad, Victor dressing Frankfort pudding, sauce Sabayon Coffee
=Boiled salmon, Villers.= Cut two slices of salmon about one and one-half inch thick. Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a casserole put two ounces of butter, heat, and then add two ounces of flour. When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes. Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain. Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps. Place the salmon on a platter and pour the sauce over it.
=Frankfort pudding.= One-quarter pound of butter, one-quarter pound of sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six eggs, and some vanilla flavoring. Mix the butter with the sugar, and work well with a wooden spoon until creamy, then add the yolks, one by one, and mix thoroughly. Add the cake crumbs; which are made by passing left-over cake through a colander with large holes; flavor with the vanilla extract, and mix well. Beat the whites to snow, and add to the batter, mixing very lightly. Put in a buttered pudding mould and bake. Serve hot Sabayon sauce separate, or pour over the pudding.