=Brandy sauce.= Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small glassful of brandy.
=Hard sauce.= Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard.
BREAKFAST Waffles Honey in comb Boiled eggs Dry toast Coffee
LUNCHEON Grapefruit and oranges en suprême Chicken broth in cups Olives Small sirloin steak, Bordelaise Potato croquettes Lettuce and tomato salad French pastry Coffee
DINNER Potage Westmoreland Oysters à l'ancienne Chicken pot pie, home style Combination salad Moka cake Demi tasse
=Grapefruit and oranges en suprême.= Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in suprême glasses. Tie a ribbon around the glass, with a nice bow.
=Potage Westmoreland.= Equal parts of mock turtle soup, thick consommé tapioca, and thick consommé brunoise. Before serving add a glass of dry sherry wine.
=Oysters à l'ancienne.= Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot oven for about four minutes.
=Chicken pot pie, home style.= Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired.