=Anchovy sauce.= To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs.
=Boiled beef tongue.= Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all.
=Raspberry Bavarois.= (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice. Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil. Wash the gelatine in cold water, add to the mixture, and stir until melted. Then set aside until cold. Mix the raspberry pulp with the whipped cream, and stir into the mixture. Put in mould and place in ice box until set. Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois.
=Sardines on toast.= Take sardines from can and put on a fine thin wire broiler and heat quickly. Serve on toast with maître d'hôtel butter on top, and garnish with quartered lemons and parsley.
BREAKFAST Baked apples with cream Scrambled eggs with smoked beef Rolls English breakfast tea
LUNCHEON Grapefruit with chestnuts Consommé in cups Deviled crab Lemon pie Coffee
DINNER Toke Point oysters Potage tapioca, Crécy Terrapin, Maryland Squab chicken, Michels Stewed tomatoes Cèpes Tyrolienne (cold) Fancy ice cream Cakes Coffee
=Grapefruit with chestnuts.= Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glacé (candied chestnut) on top.
=Deviled crabs.= Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley.