wssmsb. Copv %\ivn fbtltti Jlffrrnoon €ms $m GHHHS mlh Famous <6hrf& ULTRA SELECT DISHES For Afternoon Teas By the WORLD FAMOUS CHEFS United States Canada Europe The Afternoon Tea Book From the INTERNATIONAL COOKING LIBRARY Compiled and Edited by A. C. HOFF Los Angeles, Cal. International Publishing Co. 1913 COMPILED, EDITED AND COPYRIGHTED BY A. C. HOFF ALL RIGHTS RESERVED 1913 CI.A356418 CONTRIBUTORS Emile Bailly. Chef Hotel St. Regis New York City Jean S. Berdou, Chef Hotel Astor New York City Jean Millon. Chef Ritz-Carlton New York City Henry Berger. Chef Frankfurter-Hof Frankfurt. Germany Jules Kohler, Chef Hotel Adlon Berlin. Germany G. Milhau, Chef Tait-Zinkand Cafe San Francisco Adrian Delvaux, Chef Hotel Baltimore Kansas City Otto Geutsch. Chef Hotel Windsor Montreal Joseph D. Campazzi, Chef — Royal Poinciana Palm Beach E. C. Perault. Chef Planters Hotel St. Louis John Chiappano. Chef Auditorium Hotel Chicago Geo. R. Meyer. Chef Rector's Cafe Chicago Gerard Embregts. Chef Chateau Frontenac Quebec Louis Pf aff . Chef New Willard Hotel Washington Henry Johannsen. Chef Hotel Royal Palm Miami Victor Hirtzler. Chef Hotel St. Francis San Francisco Emile Burgermeister. Chef. . .Hotel Fairmont San Francisco Martin Ginder, Chef Hotel Green Pasadena Joseph Stoltz, Chef Hotel Ponce de Leon St. Augustine Henri Boutroue. Chef Hotel Shelbourne Dublin. Ireland Thos. Cooney. Chef Van Nuys Hotel Los Angeles Jules Dauviller. Chef Palace Hotel San Francisco Arthur Taylor. Chef Hotel Raymond Pasadena Ernest Otzenberger, Chef Hotel Dennis Atlantic City Cesar Obrecht. Chef Grand Hotel de L'Europe Lucerne. Switzerland Jules Boucher, Chef Arlington Hotel Hot Springs Chas. Grolimund. Chef Washington Hotel Seattle Jean Juillard. Chef Hotel Adolphus Dallas Chas. Pier Giorgi. Chef Hotel Alcazar St. Augustine Peter Bona. Chef Hotel Chamberlain Fortress Monroe Louis Lescarboura. Chef Ft. Pitt Hotel Pittsburgh John Pfaff. Chef Hotel Cape May Cape May Walter Jurenz, Chef Hotel Galvez Galveston S. B. Pettengill, Chef Hotel Ormond Ormond Beach Geo. E. Schaff, Chef Hotel Albany Denver Ben E. Dupaauier. Chef Hotel Arlington Santa Barbara William Leon Benzeni. Chef . Hotel Virginia Long Beach Chas. A. Frey. Chef Hotel Alexandria Los Angeles Lucien Fusier. Chef Grand Hotel Metropole. . .Interlaken, Switzer- land G. Cloux. Chef U. S. Grant Hotel San Diego A. Schloettke. Chef Westminster Hotel Dresden, Germany Lucien Raymond. Chef Hotel Congress & Annex. . Chicago Louis Them, Chef Hotel Utah Salt Lake City Jules Edward Bole, Chef Hotel Jefferson St. Louis John Bicochi, Chef Hotel Piedmont Atlanta Edw. R. J. Fischel, Steward . .Hotel Piedmont Atlanta, Leopold Saux, Steward Hotel Grunewald New Orleans Henri D. Fouilloux. Steward. . St. Charles Hotel New Orleans World Renowned Hotel/ Their Ch er/Our Contri butorj World Renowned Hotel/ TheirCheiv-OurContributor/I World Renowned Hotel/ preface In presenting to the public this book on ULTRA SELECT DISHES FOR AFTERNOON TEAS, we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one can readily understand them. The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad. A large portion of the copy has been translated from the French. The finest chefs are generally the French or Swiss. They are not literary men; their language is not flowery, but we know that even with the difficulty that exists in expressing in English many of the French terms that the work as a whole will be easily understood and greatly appreciated. This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their "professional secrets." The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world's work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor: — but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world's work as any of the famous men we have all been taught to revere and respect. The International Cooking Library, covering in ten volumes, every conceivable part, section or angle of the cooking question makes it possible for any one who will follow these recipes to be an expert cook. The great masters who have prepared these recipes have spent their 8 TheirChefj-OurContributorjI lives studying and experimenting and are giving in these recipes their best ideas and suggestions. These are dishes of the millionaires and the most particular epicureans. We feel that this set of books is presented to the public at just the opportune time. All people are beginning to realize that there is really no more important art than cooking and this should be so; for what should be considered more important than what we eat? The best health insurance is having the right kind of foods, properly prepared. A man is at his best only when he is in robust health and nothing will undermine a person's constitution so quickly as poor food. The best dishes and the sure and absolute recipes for making them, are contained in this wonderful set of books. All the copy is from authorities just as positive and just as sure in this line as the noted Blackstone was on legal lines. We picked the best chefs in the world; we would accept copy from no others. A careful study of the recipes and careful application of the directions for same is all that is necessary to produce the results that have made these men famous. In the presentation of this book, we wish only that space would allow us to mention and pay courtesy to the many men who have assisted us in the various departments, copy preparation, translation, and editing, also the courtesies rendered by the managers of the world renowned hotels whose chefs have been our contributors. INTERNATIONAL PUBLISHING COMPANY INDEX RELISHES AND APPETIZERS PAGE GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 14 VIRGINIA FRUIT APPETIZER OLD MAID'S RELISH CHERRIES LUBETH BACHELOR'S DREAM PLUMS BENAL ARTICHOKES ALTEREGO MARINATED CAULIFLOWER PICKLED CANTALOUPE MAIDENS' BLUSH APPETIZER OSIRIS TOMATO APPETIZER MODJESKA APPETIZER MONTPELLIER BUTTER MAYONNAISE JORI CAUSA APPETIZER FISHERMAN'S RELISH PICKLED WALNUTS THE EVELYN APPETIZER BEN E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal. 20 ANCHOVIES ON TOAST JOHN CHIAPPANO, Chef de Cuisine, AUDITORIUM HOTEL, Chicago, 111.. ..19 CANAPE REGINA GERARD EMBREGTS, Chef de Cuisine, CHATEAU FRONTENAC, Quebec 21 FONDU AU PARMESAN EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York 20 HORS D'OEUVRES A LA RUSSE HENRY BERGER, Chef de Cuisine, FRANKFURTER-HOF, Frankfurt, Germany 21 CAVIAR— BLINIS ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J. 22 CAVIAR ROMANOFF ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City, Mo. 22 ASSORTED HORS D'OEUVRE BALTIMORE FANCY SANDWICHES FOR AFTERNOON TEAS FRANK BOCK, Pastry Chef, PALACE HOTEL, San Francisco, Cal. . . . BARLOW SANDWICHES SLICED CHICKEN AND LETTUCE SCRAPED CHICKEN SANDWICH SHREDDED CHICKEN CHICKEN SALAD, PALACE TURKEY AND TONGUE TURKEY TURKEY, HAM AND TONGUE SALAMI PRESSED BEEF TOMATO GAME SANDWICHES SWISS CHEESE WATERCRESS NEUFCHATEL CHEESE LETTUCE EGG PIMENTOES ANCHOVIES ANCHOVY PASTE PATE DE-FOIE-GRAS NUTS AND OLIVES CAVIAR SALADS AND SALAD DRESSINGS M A UT1N GINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal APPLE, GRAPEFRUIT AND ORANGE SALAD ROQUEFORT DRESSING FRENCH DRESSING MAYONNAISE DRESSING CHARLES A. FREY, Chef de Cuisine, HOTEL ALEXANDRIA, Los Angeles, TOMATO SICILIENNE FRUIT SALAD RIVERSIDE ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City ENDIVE SALAD JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal CALIFORNIA SALAD SALAD ORIENTAL PALACE GRILL SALAD SALAD NINON SALADE ECOSSAISE (Scotch Salad) 10 28 Ca !".» r , N. J. 33 80 TheirChefj'-OurContributor/ BEN. E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal. 31 STUFFED TOMATOES STUFFING FOR TOMATOES CHARLES PIER GEORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, Fla. 32 SALAD FAVORITE G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 32 CELERY PARISIENNE JOSEPH STOLTZ, Chef de Cuisine, PONCE DE LEON HOTEL, St. Augustine, Fla. 33 SALAD ST. AUGUSTINE JOHN BICOCHI, Chef de Cuisine, HOTEL PIEDMONT, Atlanta, Ga 34 THE PIEDMONT'S TANGO SALAD OTTO GEUTSCH, Chef de Cuisine, WINDSOR HOTEL, Montreal, Canada 34 SALAD MIGNONNE SALAD KUROKI LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C. . . . 36 ALBERTA SALAD SALAD A LA WILSON VICTOR HIRTZLER, Chef de Cuisine, ST. FRANCIS HOTEL, San Francisco, Cal. 35 SALAD CUPID D'AZURE CELERY VICTOR HENRI D. FOUILLOUX, Steward, ST. CHARLES HOTEL, New Orleans, La... 3G SALAD BALCANIQUE JULES BOUCHER, Chef de Cuisine, ARLINGTON HOTEL, Hot Springs, Ark. ... 37 TOMATO FARCIE, CAFE MARTIN E. C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo 37 PLANTERS FRUIT SALAD DIFFERENT TOASTS GARNISHED TOASTS, GARNISHED WITH CHICKEN TOASTS WITH OLIVE OIL AND CHEESE SARDINE TOAST WITH OLIVE OIL SMALL CAKES FOR COFFEE OR TEA PARTIES ICES, CREAMS, PUNCHES AND SHERBETS CHAS. A. FREY, Chef de Cuisine, HOTEL ALEXANDRIA, Los Angeles, Cal 38 CAFE PARFAIT ALEXANDRIA ICE CREAM YOKOHOMA ICE CREAM A LTMPERATRICE STRAWBERRY MOUSSE JEAN JU1LLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Texas 30 CHOCOLAT CHANTILLY VICTOR HIRTZLER, Chef de Cuisine, HOTEL ST. FRANCIS, San Francisco, Cal. 40 MACEDOINE WATER ICE NORMANDY WATER ICE CARAMEL ICE CREAM JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal... 43 PUNCH GRANITE A L' ANANAS LEOPOLD SAUX, Steward, HOTEL GRUNEWALD, New Orleans, La 41 ORANGE PUNCH ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J. 41 VIRGIN STRAWBERRY CREAM G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 30 CHAMPAGNE SHERBET E. C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo 12 PUNCH MOS COWITE JOHN BICOCHI, Chef de Cuisine, HOTEL PIEDMONT, Atlanta, Ga 43 SHERBET PARFAIT D'AMOUR EMILE BURGERMEISTER, Chef de Cuisine, HOTEL FAIRMONT, San Francisco, Cal 44 PINEAPPLE COUPE AU HIRSH MARQUISE CALIFORNIA BEN E. DUPAQUIER, Chef de Cuisine, ARLINGTON HOTEL, Santa Barbara, Cal 45 MARRON ICE CREAM VANILLA ICE CREAxM GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 46 FRENCH VANILLA ICE CREAM ALPS GLORY PUNCH AU PARFAIT AMOUR 11 si World Renowned Hotel/ TT"^% LOUIS THEIN, Former Chef, HOTEL UTAH, Salt Lake City 44 TUTTI FRUITTI ICE CREAM ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City, Mo. . 47 ICE CREAM A LA BALTIMORE PUNCH VICTORIA PUNCH A LTMPERIALE CHARLES PIER GEORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, Fla 4S SHERBET A' LA'DUSE MARTIN GINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal 48 PISTACHIO ICE CREAM CHAFING DISH SPECIALTIES JOSEPH STOLTZ, Chef de Cuisine, HOTEL PONCE DE LEON, St. Augustine, 50 Fla SWEETBREADS MARTIN GINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal 52 WELSH RAREBIT GOURMENT OYSTERS CREAM SAUCE EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York City, N. Y.. . 49 CRAB MEAT AND OYSTERS A LA A. C. HOFF CHICKEN A LA KING GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 51 CHICKEN LYDIA LOBSTER NEWBERG E. C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo 52 SEA FOODS— CHAFING DISH LOUIS LESCARBOURA, Chef de Cuisine, FORT PITT HOTEL, Pittsburg, Pa.. 53 CHAFING DISH KNICKERBOCKER CRAB FLAKES SUBLIME JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal. . . . 54 SCRAMBLED EGGS MAJOR RATHBONE CRAB FLAKES A LA KING WILLIAM LEON BENZENI, Chef de Cuisine, HOTEL VIRGINIA, Long Beach, Cal 55 SPAGHETTI FOR LUNCHEON LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C. .. 56 LOBSTER, MEXICAINE CRAB FLAKES A LA DEWEY DESSERTS LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C. . . 59 PARFAIT NAPOLEON CHAS. A. FREY, Chef de Cuisine, ALEXANDRIA HOTEL, Los Angeles, Cal... 58 STRAWBERRY MOUSSE ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City, Mo. . 58 PUDDING A LA CASTANER ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J 59 PUDDING A LA ROMANOFF HENRY BERGER, Chef de Cuisine, FRANKFURTER-HOF, Frankfurt, Ger. . 60 PECHES CARUSO HENRI BOUTROUE, Chef de Cuisine, HOTEL SHELBOURNE, Dublin, Ire.. 60 BOMBE TOGO CHARLES PIER GIORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, Fla 61 BOMBE TRIUNQUIR LOUIS LESCARBOURA, Chef de Cuisine, FORT PITT HOTEL, Pittsburgh, Pa . . 61 COUPE FAVORITE WALTER JURENZ, Chef de Cuisine, HOTEL GALVEZ, Galveston, Tex 62 OLD FASHIONED COFFEE PARFAIT G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 62 BOMBE NELUSKO 12 Their Ch efj'-Our Contri butow GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 63 SURPRISE PYRAMID— NAPOLITAINE JEAN JUILLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Tex . . 63 COUPE CIGARETIERRE GERARD EMRREGTS, Chef de Cuisine, CHATEAU FRONTENAC, Quebec, Canada 57 BAVAROIS AUX FRAISES LUCIEN RAYMOND, Chef de Cuisine, HOTEL CONGRESS and ANNEX, Chicago, 111 57 POIRE MARY GARDEN 13 G. R. MEYER CHEF RECTOR'S Chicago, 111. With finest hotels in Europe, also the Aud- itorium, Congress and College Inn, Chicago. APPETIZERS AND RELISHES VIRGINIA FRUIT APPETIZER Place a leaf of lettuce on a small plate, on thi ^ a round slice of orange which has been peeled, cut about one-third of an inch in thick- ness. In a circle, a very little ways from the edge, place thin slice of grape fruit and the same size of pickled canteloupe, place so that canteloupe half over laps the grapefruit altern- nately until the circle is formed around the orange. In the center place a maraschino cherry split in quarters half way down and on top of this in the center place a piece of English walnut and glaze very slightly with a little juice of the pickled canteloupe. Serve very cold. OLD MAIDS RELISH Chop fine one peck of green tomatoes and six medium sized onions; salt and drain for two hours. Add two cups of chopped celery and six small red peppers chopped fine with one ounce of white mustard seed, one tablespoon of cinnamon and two cups of sugar. Scald with enough cider vinegar to cover well. Serve very cold on a leaf of lettuce on a relish dish. CHERRIES LUBETH Three pints cherries, one and a half cups of vinegar, one scant cup of sugar, one dozen cloves, eight blades of mace, put the vinegar and sugar on to boil, add the spices, boil for five minutes. Remove to an earthen bowl and let it get cold, then strain; place the cherries in jars, not quite filling them, then cover with cold vinegar. Seal tightly. If desired the stems may be left on the cherries to add to their attractiveness. Serve on a relish dish with a little of its syrup. BACHELORS DREAM Pare, core and cut into small squares one pound sour apples, and one pound tomatoes; add to this one pound brown sugar, one pound seeded raisins, one pound salt, one-half pound each of ginger and cayenne pepper, four ounces each of garlic and onions, three 14 Their Afternoon Tea^pecialtiej 1 pints of lemon juice and six pints of vinegar. Mix well together, place in a stone jar, cover, and keep in a warm place, stirring every day for a month. Keep it covered at all times, then strain through a sieve at the end of the month and seal in jars. Serve very cold in any way desired. PLUMS BENAL To every ten pounds of plums allow five pounds of brown sugar and three ounces of stick cinnamon and one ounce of cloves, three pints of good vinegar and the juice of one lemon. Wash the plums, dry them and place in jars, seal, but not too tight and place them standing upright in a boiler filled with enough water to cover the jars almost to the top, place on the fire and let the water just come to boiling point, let cool in the water, remove, seal tight and keep in a cool place. Serve very cold on a relish dish with a little of the syrup when wanted. ARTICHOKES ALTEREGO Select twelve small and tender artichokes, pare them well and cut the leaves a little. Take a sauce pan and put enough water in it to cover the artichokes, add a little salt and vinegar to the water and parboil for about ten minutes, then remove to cold water to cool. Place in a sieve to drain well. Put three gills of water, two- thirds of a gill of oil a little salt, the juice of two lemons, a few fennel, coriander and whole white pepper seeds, a sprig of thyme and a bay leaf in a sauce pan and put it on the fire adding the parboiled arti- chokes and let the whole cook for fifteen minutes. Remove to an earthern or stone jar and keep in a cool place. Serve very cold on a relish dish with a little of the liquid. MARINATED CAULIFLOWER Select some firm and white cauliflower, trim off all the leaves and divide the flower into small pieces, removing the core. Place in a clean sauce pan and cover with water, add a little salt and boil for about twelve minutes; remove the cauliflower to cold water, then place on a sieve to drain, when well drained place in a glass or si one jar. Tie in a bag a few cloves, a little salt and a little whole 15 World Famous Cher/ 1 pepper, tarragon, mare and mustard and add to the cauliflower, cover with white vinegar, let stand for about four days. When needed, put some on a relish dish with a little of its liquid. Serve very cold. PICKLED CANTELOUPE Take two dozen ripe but firm canteloupes, cut into quarters remove seeds and peel them. Take a sauce pan and put three pounds of sugar in it with three quarts of good vinegar. Tie in a cloth a dozen cloves, two dozen whole peppers and five or six bay leaves and place in the vinegar; add about two or three sticks of cinnamon and cook for a few minutes, then add the canteloupes, let them cook, testing often and remove them with a skimmer while they are very firm, place in a stone jar. Set the liquid to boil for about five minutes longer then pour it over the contents in jar, placing a plate just over the canteloupes so as to keep them under the liquid. The liquid should be drawn off once a week for three or four weeks, heated to boiling point, cooled and poured over the canteloupes again. The cantaloupes will keep for months in a cool place. Cut in any size desired and serve in a small relish dish with some of the liquid over it. Serve individually very cold. MAIDENS BLUSH APPETIZER Cut a slice of bread from the crumb part of toast bread three- sixteenth of an inch thick and two and one-half inches in diameter, round, toast slightly and decorate the upper edge around with mont- pellier butter pushed through a cornet. Have ready a preparation made of cooked coid lobster cut in very small squares, a little finely cut celery, season and moisten with a little tarragon vinegar and mayonnaise. Fill the center of the border with the lobster, have previously boiled an egg hard and cooled, cut off about one-third of the small end or enough to remove the yolk, keeping the white intact and fill the white of the egg with caviar, place the egg in the center on top of the lobster so that the cut part of the egg rests on the lobster. Take a nice red pimento and cut with a fancy cutter a piece the size of a quarter and place this on top of the egg. Put a leaf of lettuce on a small plate upon which place the appetizer; garnish around with the rest of the hard boiled egg chopped fine and a slice of lemon. Serve very cold. 16 Their Afternoon TeaJ^pecialtiej 1 OSIRIS TOMATO APPETIZER Take ;i medium size tomato, dip in hot water and peel, cut off the top and empty the inside. Make a little preparation of nice white crab flakes, season, mix with a pinch of chopped chives and a little mayonnaise, fill the tomato about three-fourths full and place on top of this a little caviar. Cut some fillet of anchovies in thin shreds, place this cross wise on top of the caviar. Place a leaf of lettuce on a small plate, place the tomato upon this and serve very cold. MODJESKA APPETIZER Take a slice of bread from the crumb part of toast bread, cut about one-fourth inch thick and two and one-half inches in diameter, round, and toast slightly, butter with mustard butter and cover the top with very thin slices of smoked sturgeon. Cut a slice of hard boiled egg cross wise about three-sixteenths of an inch thick and place on top of sturgeon; in the center part of the egg place a little caviar so that half of the egg is covered. Place on a plate sur- rounded with a third of each of chopped beets, grated horseradish and capers. Serve very cold. MONTPELLIER BUTTER Pick, wash and put into a saucepan containing boiling water five ounces equal quantities of watercress leaves, pimpernel, tarragon, chervil, chives, spinach leaves and one sliced shallot. Boil for two minutes then drain and refresh them after which press them well to extract all the water and pound in a mortar with one tablespoonful of dry capers, one garlic, one ounce of gerkins and four anchovies well washed. Add a little salt and pepper, three hard boiled egg- yolks and one raw yolk of egg; pound all together and rub the whole through a fine sieve. Take a bowl or basin into which put fourteen ounces of good butter, add the strained ravigotte, one gill of oil, one tablespoonful of tarragon vinegar. Stir all well together with a wooden spoon so as to make it smooth. This is used for garnishing canapes. MAYONNAISE Put into a bowl six yolks of eggs add a tablespoonful of English mustard, a little salt and pepper and work with a small wire whisk a 17 World Famouj 1 Chert few seconds, then add half a -gill of vinegar and add slowly one quart of good olive oil stirring constantly. Add another half gill of vinegar, stir until it becomes smooth and firm, set in a cold place and use when needed. JORI CAUSA APPETIZER Take four ounces of cooked, cold, white meat of chicken, two ounces of cooked ham and three ounces of cooked smoked beef tongue. Pound all this together in a mortar; when it has been reduced to a fine paste add to it nine ounces of good butter, a spoonful of English mustard, a pinch of cayenne pepper. Cut small slices of bread, toast them slightly on both sides. When cold cover with the above preparation, smooth the tops nicely, then cut in julienne some nice gerkins and red beets, decorate the top of each piece, one layer of gerkins and over them the beets to form lozenges, lay in the inter- sections a small piece of English walnut and one caper alternately until covered. Dress on a napkin and serve cold. FISHERMANS RELISH Take two quarts small green tomatoes, four cucumbers, two red peppers, one head of cauliflower, two medium size bunches of celery, one pint small onions and two quarts green stringless beans and cut them in small pieces; cover the whole with salt and let stand twenty-four hours, then drain well. Then add about one-fourth pound mustard seed, two ounces turmeric, one even tablespoonful allspice, one tablespoon cloves and one tablespoon pepper, a little salt and one gallon cider vinegar. Heat the vinegar, then add veget- ables and spices and cook until tender Place in glass or stone jars and keep cool. Serve very cold on a relish dish garnished with very thin strips of pimento. PICKLED WALNUTS Walnuts are seasonable for pickling early in July. Select about fifty walnuts. To each pint of vinegar allow one ounce black pepper, one-half ounce allspice and one-half ounce bruised ginger. Prick the walnuts with a fork and put them in a brine (composed of one pound of salt to each quart of water). Let them remain in this 18 Their Afternoon Tea J'pecialtiej' nine days, changing the brine every third day. Put them in the sun until they turn black, then place them in jars. Allow sufficient room to cover them with vinegar. Scald the vinegar and spices in the above proportions. Seal tightly and keep in a cool dry place. Ready for use in six weeks. Serve cold on a relish dish on a round piece of pimento. THE EVELIN APPETIZER Cut in very small squares some nice cleaned fillet of anchovies, a little heart of celery and small piece of an apple, season and mix with a little tarragon vinegar and a little mayonnaise, spread this over a nice clean leaf of Romaine lettuce and roll the lettucs side- ways (the preparation on inside) cut slices of pimentoes and roll into rings same size as onion rings, and slip the onion and pimento rings over the rolled lettuce alternately. Place on a cold pJate and have previously chopped about half of a hard boiled egg mixed with a little chopped chervil and lay along side of the lettuce. At one end of the lettuce lay a little finely chopped beets and at the other end place a little chopped pickled walnuts. Serve very cold. ;t jP.fi* T^S^I^t^ JOHN CHIAPPANO CHEF DE CUISINE AUDITORIUM HOTEL Chicago, 111. Mr. Chiappano has been with some of the finest Hotels in this country and Europe. CANAPE REGINA One-half heart lettuce, stuffed with pimentoes, anchovies, chopped eggs and caviar; serve on toast with slices of red pepper and anchovy. l'l BEN E. DUPAQUIER CHEF DE CUISINE HOTEL ARLINGTON Santa Barbara, Cal. Mr. Dupaquier's first position was in The Pendennis Club, of Louisville, Ky. Later at the Gault House, Louisville, the Missouri Athletic Club, the Mer- cantile Club and the New Jefferson Hotel of St. Louis; the Jonathan Ciub and the California Club, Los Angeles and the Hotel Maryland, Pasadena, Cal ANCHOVIES ON TOAST Cut out from a stale sandwich loaf of bread, six pieces of bread, one-third of an inch thick, then trim them nicely and cut into one and one-half inch squares. Toast to a good brown color. Arrange two nice anchovies in oil, cut in half, on each toast. Hash very finely one. hard boiled egg, mix it well with two teaspoonfuls chopped parsley and place it over the anchovies. If desired, finely chopped white onions can be served with the anchovies. Place on a dish with a folded napkin and serve. X2r^ 2r ■ aCMfef*** 1 ^ nJ v. X HORS D'OEUVRES A LA RUSSE The composition of this relish is small toast buttered of different shapes, garnished with caviar, smoked salmon, egg, vegetables, fish, etc. Decorate to taste. EMILE BAILLY, CHEF DE CUISINE HOTEL ST. REGIS New York City, N.Y. Mr. Bailly prior to coming to this country served in the very best hotels in Europe. He left the Grand Hotel of Monte Carlo, France ten years ago, to come to New York and open the St. Regis. 20 TheirXftei^ioon Tea Jpeci alti eJ^ FONDU AU PARMESAN Make cream sauce with butter, flour, and milk. Add Parmesan cheese grated, two yolks of eggs, little cayenne, then add two whites of eggs beaten like for souffle. Put whole in paper cases and put in oven until brown. GERARD EMBREGTS CHEF DE CUISINE CHATEAU FRONTENAC Quebec, Canada Prior to coming to America, Mr. Embregta was at the Maison- LeClerc, in Belgium; and the Hotel St. An- toine; the Tavern Ren- jeaux, in Belgium, the Grand Hotel de L'Em- pereur at Ostend, Holland, the Berkeley Hotel, Hyde Park Court Club, also at the Em- bassy de Russe, London. CAVIAR-BLINIS Dilute one-half ounce yeast, two-thirds ounce buckwheat, one and one-half pints milk, let stand for one hour, add two yolks of eggs, two well beaten whites of eggs, a little salt, let stand for another hour. Fry in small frying pans like pancakes and serve hot. The caviar should be served on blocks of ice with crushed ice around it. X< gsyiSV*' rt. t L^^-^l HENRI BERGER CHEF DE CUISINE FRANKFURTER- HOF Frankfurt, A. M. Germany Mr. Berger has been with the following ho- tels: Hotel Chatham, Paris; the Hermitage at Monte Carlo, France; the Grand Hotel des Thermes, Salsomag- giore, Italy; the fa- mous Hotel Ritz, Paris, prior to coming to the Frankfurter-hof, 21 World Famous Cher/ 1 CAVIAR ROMANOFF The best caviar comes from the northern part of Europe. It is composed of Sturgeon's roe, preserved in salt, pepper and onions and then left to ferment. It is a very heavy article of food and difficult to digest. When the caviar is too hard it can be softened by working it with olive oil and lemon juice. Lay it on a side dish with slices of lemon around. Can also be garnished with finely chopped raw ERNEST OTZENBERGER CHEF DE CUISINE HOTEL DENNIS Atlantic City, N.J. Mr. Otzenberger was formerly Chef for G. W. Vanderbilt in Paris, London and New York. ASSORTED HORS D'OEUVRE BALTIMORE Slice bread very thin, then toast, butter and cut the toast into small triangles, circles and crescents; the circles two inches in diameter, the rest in proportion. For the caviar, cover toast with caviar, place an olive or stuffed olive in center and small pearl onions all around the olive and decorate with ring of yellow decorating butter. To make the butter, pass two hard boiled egg yolks through a sieve and incorporate in four ounces of butter and the juice of one-half lemon. 22 ADRIAN DELVAUX CHEF DE CUISINE HOTEL BALTIMORE Kansas City, Mo. Mr. Delvaux started in at the Grand Hotel in Rheims, France, and thence to the Bristol Hotel in Paris. In this country, at the Chicago Club, Hotel Congress and Annex, Chicago and at the Auditorium Hotel, Chicago. He has been at the Hote 1 Baltimore for five years, wheu he has made the Balti- more famous for its cuisine. Their Afternoon TeAuTpecialtiej 1 FRANK BOCK PASTRY CHEF PALACE HOTEL San Francisco, Ca]. Mr. Bock, prior to coming to the Palace, was with some of the best hotels in New York and Chicago as Pastry Chef. The Palace Hotel is noted for its Breads and Pastries. Mr. Jules Dauviller, the Chef de Cuisine at the Palace Hotel, was formerly the $10,000 a year director of Cuisine in the home of Mr. and Mrs. Harry Payne Whitney, New York City. They got him from the Grand Hotel in Paris. FANCY SANDWICHES FOR AFTERNOON TEAS The bread for sandwiches should be cut as thin as possible from loaves baked in covered pans. Bread one day old or even a little over, will answer the purpose better, because it does not crumb in the cutting as fresh bread does. When sandwiches are ready and cannot be served right away, they should be folded in slightly wetted napkins to keep fresh. The butters used for sandwiches are generally, mustard butter, anchovy butter and foie- gras butter. Mustard butter is butter mixed well with salt, red pepper and mustard. For anchovy butter, add a little essence of anchovy to it; for foie-gras butter, take same quantity of butter as foie-gras, pound them well together and press through a sieve. Anchovy butter may also be made of one ounce of anchovies. Wipe the skins off well with a cloth to remove all the scales, pound them up thoroughly; add one-quarter of a pound of butter and a little cayenne pepper and rub through a sieve. When meats and poultry are used, spread mustard butter on the bread. For game, use foie-gras butter, and anchovy butter for fish. There is no regular rule as the exact use of these butters, and each one can follow their own taste and fancy. SCRAPED CHICKEN SANDWICH Scrape white chicken meat very fine with the aid of a fork, season, salt and pepper, spread over the bread English mustard butter, cover with another slice of buttered bread, trim off the crust and cut in diamond shape. 23 World Famous Cher/ 1 BARLOW SANDWICHES Butter the bread slices with mustard butter, some pickled cucumbers, and on these some finely shredded and seasoned lettuce hearts; on top of this, slices of chicken, the same size as bread, r cut very thin; then some more lettuce hearts and finely chopped hard boiled eggs over all, cover with another bread slice. Cut any shape desired and serve on dishes covered with folded napkins. SLICED CHICKEN AND LETTUCE Slice the white chicken meat very thin, arrange nicely on bread slices, covered with mustard butter. On top of meat place the leaves of the heart of lettuce salad, cover with well flavored mayonnaise and cover with another slice of bread; trim and cut in triangle or diamond shapes. SHREDDED CHICKEN Cut the white chicken meat, julienne style, which means in very fine strips the thickness of one-eighth of an inch and in lengths half to three-quarters of an inch. Mix with a mustard mayonnaise just enough to bind the meat; spread on bread slices, not buttered and roll up like a jelly roll. Tie with very narrow blue and red fancy ribbon. CHICKEN SALAD PALACE Cut the chicken meat and the celery in very small dice; mix with mayonnaise and spread on buttered bread. Cut in small squares. TURKEY AND TONGUE Cut the white meat of turkey very thin, also the tongue, arrange slices of both on mustard buttered slices of bread. Cover and trim; cut in square or diamond shape. TURKEY Cut the turkey meat very thin; cover mustard buttered bread slices with it and cut in square or triangle shape. Tongue and ham sandwiches are prepared in the same manner. 24 TURKEY, HAM AND TONGUE These sandwiches can also be made of the meats and butter passed through the machine to make a smooth paste from them. Spread the different meat pastes on bread slices and cover. Cut in any shape desired when trimmed off. SALAMI Must be cut very thin and arranged on mustard buttered bread slices. PRESSED BEEF Cut the beef very thin and proceed as for other sandwiches as chicken, etc. TOMATO Slice the tomatoes very fine, put on mustard buttered bread slices. SWISS CHEESE Cut Swiss cheese very thin and finish as the others. WATERCRESS Cut the leaves from the stems and put on the buttered bread slices. NEUFCHATEL CHEESE Mix the cheese with finely chopped chives and season with paprika. LETTUCE Chop the hearts of lettuce fine and mix with mayonnaise, pro- ceed as before mentioned. EGG Spread over the bread mayonnaise and cut hard boiled eggs in slices and sprinkle finely chopped (fine herbs) over the eggs. Fine herbs consist of — parsley, chervil, tarragon and chives. 25 World Famouj 1 Cher/ 1 PIMENTOES Mustard buttered bread slices with fine sliced pimentoes on top ANCHOVIES Spread mustard butter over the bread and arrange fillets of anchovies on top. Cut in squares or triangles. ANCHOVY PASTE Spread this paste over the mustard buttered bread. Anchovy as well as Regaliz-fish pastes arc sold in all first-class groceries. REGALIA FISH PASTE When using this paste add a little Worcestershire sauce for seasoning. Same proceeding as anchovy. PATE DE-FOIE-GRAS Pound the same quantity of butter as foie-gras well together; press through a sieve and spread over the bread. NUTS AND OLIVES Hack the nuts very fine and mix with mayonnaise. All kinds of nuts may be used. Olives hacked fine and bound with mayonnaise. CAVIAR Spread bread over with mustard butter and a layer of caviar on top. Cut desired shape; serve with these sandwiches, on nice leaves of lettuce, arranged nicely on separate dish, one leaf with the finely chopped yellow of the eggs, one leaf with very finely cut onions and one leaf with finely cut up chives. Serve also lemons or limes, cut either in half or quarter pieces. GAME SANDWICHES Spread the bread over with foie-gras butter. Lay some thinly sliced or chopped up game on top, cover with another slice of foie- gras buttered bread, press down, trim nicely and cut in desired shapes. 26 DIFFERENT TOASTS GARNISHED TOASTS GARNISHED WITH CHICKEN Bacon, chopped chicken, lettuce, caviar, foie-gras, anchovies, sardines, roast beef and horseradish, hot roast beef with gravy, broiled sardines, chicken and green peppers. Toast slices of bread on both sides, and let cool, butter with mustard or anchovy butter on the buttered side, lay desired garnish- ing and serve. TOAST WITH OLIVE OIL AND CHEESE Dip some toast in olive oil and arrange on a dish; strew over some grated parmesan cheese, pepper and lemon juice. Put them for a few minutes in the oven to give just enough time for the cheese to melt and serve as soon as they leave the oven. SARDINE TOAST WITH OLIVE OIL Instead of the cheese, pound a few anchovies with an equal quantity of butter and a little parsley. Cover the toast with this butter. Of a few sardines wipe off the skins with a cloth, arrange on top of the toast, put in the oven for a few minutes and serve hot. SMALL CAKES FOR COFFEE OR TEA PARTIES Take one pound of the ready dough and work another two ounces of butter well into it. Let prove and scale off in half pound pieces; divide these pieces again in twelve equal parts; mold them round and let raise a while. Shape different formed small rolls of these pieces, bestrew them with either finely hacked blanched almonds, coarse granulated sugar or both almonds and sugar together, or cocoanut. The forms may be oval, round, very long and thin like finger rolls, ovals with pointed ends, "S" shape and others. When they are molded, set on greased pans and let rise; wash them over with an egg wash and bestrew with the sugar or almonds, etc. Some may be only washed and when baked, can be iced with water icing while they are hot. Must prove double its size and be baked in warm oven. 27 World Famous Cher/ 1 j] MARTIN GINDER CHEF DE CUISINE HOTEL GREEN Pasadena, Cal. Mr. Ginder was ap- SALADS AND SALAD DRESSINGS ROQUEFORT DRESSING This dressing is made by mixing a half ounce of Roquefort cheese in a half pint of French dressing. FRENCH DRESSING Put the salt, pepper, tabasco sauce and mustard in a mixing bowl; add a little oil. Stir well, then gradually add the rest of the oil, beating constantly. Last of all add the vinegar which should be diluted with water if too strong. This dressing may be modified to suit the different vegetables. prenticed in France in the best hotels. He was at the New York Athletic Club, the Princeton Club, the old Hotel Metropole, Cafe Savarin and the Ven- dome Hotel, New York City. He has also held several important posi- tions in the middle west prior to taking his pres- ent position. MAYONNAISE DRESSING (For chicken, fish and vegetables) This sauce is mostly used for chicken, lobster salad, and cold fish. In order to obtain a quick and certain mayonnaise dressing it must be worked with a small wire wisk. Put five egg yolks into a bowl separating every particle of white. Add some salt, two drops of tabasco and a teaspoonful of dry mustard. Mix thoroughly and pour slowly one gill of hot vinegar and a pint of sweet olive oil alternating them without stopping. Beat thoroughly and in a few minutes the body will be creamy. A half teaspoonful of lemon juice and a tablespoonful of thick cream will smoothen the dressing. APPLE, GRAPEFRUIT AND ORANGE SALAD Cut grapefruit out of shell the same as for gasterlain. Cut a small green apple after being peeled, in quarters, half moon shape by cutting out the core. Peel carefully and slice an orange the whole length. Dress half moon apple and orange in a circle around the salad plate alternately one slice of apple and one slice of orange. Fill center up with the grapefruit; cover the whole with a good stiff 28 Their Afternoon Tea Jpecialtiej' boiled dressing and garnish the outside and the top with the differenl shaped cuts of angelique and maraschino cherries, also a dash of paprika on top of boiled dressing. Be sure and serve it ice cold. ^7f£a*&u~ ^f2^», &}& CHAS. A. FREY CHEF HOTEL ALEXANDRIA Los Angeles, Cal. Mr. Frey was first at the Hotel von Konig von England in Mun- ster; later at the Dom Hotel, Cologne; Con- tinental Hotel, Paris; with the North German Lloyd and Hamburg- American Steamship Lines and Hotel Belle- vue-Stratford, Philadel- phia. TOMATO SICILIENNE Four raw medium large tomatoes peeled, hollowed out and remove all seeds, sprinkle with salt and pepper, then fill with the following- mixture: Cut in small dice one cooked knob celery, one apple, two cooked fonds artichokes, three cooked eggs, the whites only. Chop some chives then mix the above with a cupful of mayonnaise. Season with salt and paprika. Then fill the tomatoes. Cover with a little mayonnaise and serve on shredded lettuce. FRUIT SALAD RIVERSIDE Peel two bananas and cut in dice, also one apple, two oranges, one grapefruit, two cherrimoyas, six loquats, one-fourth fresh pine- apple, also peel and seed one-half pound of white grapes, mix well with powdered sugar and one-half pint maraschino. Then place in special prepared orange basket and decorate with whipped cream, strawberries, raspberries and sprinkle with pomegranates. 29 World Famous Cher/ 1 JULES DAUVILLER CHEF DE CUISINE PALACE HOTEL San Francisco, Cal. Mr. Dauviller was formerly _ the $10,000 a year dictator of the cuisine i n the home of Mr. and Mrs. Harry Payne Whitney in New York. The Whitneys got him from the Grand Hotel in Paris. He served his apprentice- ship in the Cafe de la Paix at Marguery and the Hotel Chabot at the French Capital, before taking responsible posi- tions with the Hotel Riveria at Nice, Italy and the Grand Hotel at Paris. He succeeded to the positi on of Chef at the Palace in San Francisco upon the resignation of Mr. Ernest Arbogast. CALIFORNIA SALAD Cook six heads of celery-root, also four beets, cut in julienne. Put one-half pound corn salad in a salad bowl, cover with the celery and beets, and pour over it the following sauce: TablespooDful salt and pepper, three of olive oil, two of chili sauce, one teaspoonful Harvey sauce, mix the whole and serve. PALACE GRILL SALAD Take two celery hearts, cut in short julienne, and add two slices of pineapple, cut in dices, also two pimentoes cut the same way. Season with mayonnaise and whipped cream. Put in salad bowl and sprinkle fine chopped green peppers on top and serve. SALAD ORIENTAL Boil one dozen okras in salt water and souse in a combination of vinegar, Harvey sauce, salt and paprika. Cut six ripe tomatoes in small slices, four green peppers in julienne. Put six tablespoonfuls of cold boiled rice in a glass salad bowl, the prepared okras on top in pyramid shape, the slices of tomatoes around it and the green peppers on top and pour the sauce of okras in addition with olive oil over the whole and serve cold. SALADE ECOSSAISE (Scotch Salad) Choose six nice celery roots, boil them and slice up fine, one pound cooked string beans cut in lozenges and mix the whole with the following dressing: English mustard, Worcester- shire sauce, vinegar, salt, cayenne, chopped fine herbs and keep dressing cold; on the other hand escallop one pound smoked salmon very fine and mix the whole together. Line a crystal salad bowl with this watercress and place the salad in center. Decorate with round slices of hard boiled eggs and capers. 30 Their Afternoon TeAlTpecialtiej 1 SALADE NINON Choose one dozen cox kernels cooked in white wine, aromated, and cut in slices. On the other hand boil four artichokes, mince same, add a few sliced truffles, season with a dressing made of Wor- cestershire, vinegar, salt, English mustard and two or three table- spoonfuls of reduced tomato preserves. Dish up in a salad bowl and decorate with cooked oysters, round sliced boiled tomatoes, shrimp- tails and surrounded with inner leaves of the hearts of lettuce and serve cold. BEN E. DUPAQUIER CHEF DE CUISINE HOTEL ARLINGTON Santa Barbara, Cal. Mr. Dupaquier's first position was in The Pendennis Club, of Louisville, Ky. Later at the Gault House, Louisville, the Missouri Athletic Club, the Mer- cantile Club and the New Jefferson Hotel of St. Louis; the Jonathan Cmb and the California Club, Los Angeles and the Hotel Maryland, Pasadena, Cal CT^^^^f STUFFED TOMATOES Wash and dry well six fine, sound, good sized tomatoes. Cut through the top of each, without detaching, so that it will serve as a cover. Scoop out the inside of each tomato with a vegetable scoop, being careful not to cut the skins, then lay them on the plate. Season the interior with half a teaspoonful of salt and two saltspoons white pepper equally divided, then fill each tomato with a tomato stuffing and close down the covers. Lightly butter a tin plate and lay them on it; spread half a teaspoon melted butter on top of each, arrange them on a roasting tin, and place in a moderate oven to bake for sixteen minutes. STUFFING FOR TOMATOES Melt a tablespoonful butter in a sauce pan, add four sound peeled and finely chopped shallots, and while cooking, mix well, rather briskly for one minute. Add the scooped out tomato meat, three good sized finely chopped mushrooms, the meat of two raw sausages, half a bean of garlic finely chopped, one tea- spoonful chopped parsley and a teaspoonful chopped chives. Season with half teaspoon 31 salt, half saltspoonful white pepper, and two saltspoons sugar. Mix all well while cooking for three minutes, then add three tablespoons fresh bread crumbs and one raw egg yolk. Thoroughly mix for two minutes, then place in a bowl to cool off. Stuff the tomatoes evenly with it. <2f^^ SALAD FAVORITE Quarter the hearts of two nice heads of lettuce, put two pieces on each plate. Peel and slice two alligator pears and add to the lettuce. Slice four artichoke bottoms very thin and add, also mix one hard boiled egg pressed through a sieve, one truffle chopped fine, and a little chives chopped fine, and sprinkle over salad. Serve with French dressing. CHARLES PIER GIORGI CHEF DB CUISINE HOTEL ALCAZAR St. Augustine, Fla. Prior to coming to the Hotel Alcazar, Mr. ( liorgi was at the Hotel Walton and the Gilsey House, New York City ; the Bav Shore House at City Island, N.Y. ; the Hollywood Hotel at West End, N.J., and at the Hotel Kittatinny at Delaware Water Gap Pa. forcing it through a along the inside of 19aax>V (1 \m^ko^ CELERY PARISIENNE Make a mixture of Roquefort cheese and the tollowing ingredients; shallots, parsley, chervil, spinach, blanch off and mash together, pass through fine sieve, use in the following proportions : six ounces of cheese to two and one- half ounces of greens and shallots. Next cut off some nice branches of celery which must be tender and white and stuff them with the above, by cutting the mixture in a piping bag and fancy tube for the length of four inches or so, the celery. Serve on a napkin. 32 Their Afternoon Tea Jpecjaltie7| JOSEPH STOLTZ CHEF DE CUISINE HOTEL PONCE DE LEON St. Augustine, Fla. Mr. Stoltz was for- merly at the National Arts Club, New York City; later with the Metropole Hotel, New York City and the Country Club, Detroit, Mich SALAD ST. AUGUSTINE Seled four large sound ripe tomatoes, plunge them into boiling water for half a minute. Take out and put them in ice water, then peel them and scrape out from the bottom side. Be careful not to break the tomatoes. Take four sound bananas and about the same amount of pineapple, say about three slices and cut up altogether into small square pieces. Mix with one pony of maraschino. Fill up the four tomatoes with the mixture. Place them on a bed of shredded lettuce and surrounded with leaves of the heart of lettuce. Sprinkle over the tomatoes the yolk of three hard boiled eggs chopped fine. Serve this dressing on the side as directed. Take half a cup of salad oil, the juice of two lemons, one-halt teaspoonful of English mustard and eight whole black peppers crushed fine, and one teaspoonful of cut up chives. Mix well and serve separate. ENDIVE SALAU Take the leaves when quite yellow, remove the hard parts and plait each leaf in the center its entire length. It is always preferable not to wash the salad, as the leaves can be cleaned by wiping them. Season with salt, pepper, oil, vinegar and finely chopped chervil and tarragon. ^ ^° 33 jj T jypgLD Famous Chert OTTO GEUTSCH CHEF DE CTJJSINE HOTEL WINDSOR Montreal, Que. Canada Air. Geutsch has been at some of the finest hotels in France, the Hyde Park, London; Cafe Royal, London and also Delmonieo's London. The famous chef Monsieur Corner of the Ritz-Carlton sent him to the Cafe Martin of New York City; later he was at Cafe de la Opera, New- York City. While in New York he was awarded five first prizes at the Annual Culinary Exposition and in 1912 received a Medal of Honor by the French Government. SALAD MIGNONNE Endives, julienne of cold fowl and truffles, season with French mustard, vinaigrette dress- ing and sprinkle with chopped hard boiled eggs. SALAD KUROKI Quarter a head of Romaine lettuce length- ways, place on top of each quarter slices of grape- fruit and oranges and decorate with slices of pimentoes and serve on salad plate with a vinaigrette sauce. TANGO SALAD cucumber, peel and THE PIEDMONT'S Take a good sized cut lengthways in half and soak for about one hour in cold salt water, then drain off and rinse cucumber several times in cold clean water, remove seeds and scoop center out slightly, then fill with alligator pears cut into very thin slices, celery and green peppers in very thin strips and finish off with thin slices of grapefruit and serve with vinaigrette sauce (made without salt) as the cucumber will have retained enough salt to flavor it from its first soaking. c/ v£_ <48.-„. 34 Their Afternoon TeAlTpecialtiej 1 VICTOR HIRTZLER CHEF DE CUISINE HOTEL ST. FRANCIS San Francisco, Cal. Mr. Hirtzler was born in Strasbourg, Alsace, Germany, and learned his profession under Emile Fey pell in Strasbourg who is considered one of the finest Chefs in France. Mr. Hirtzler has been in the best hotels in France and Germany. Coming to the United States he started in at the Old Brunswick in New York City, and then at the Waldorf Astoria, New York City, then at Sherry's famous Cafe. New York City. He came to San Fran- cisco to open the Hotel St. Francis in 1904. SALAD CUPID D'AZURE Put in bowl sliced alligator pears, a little chopped shallots, one-third vinegar, two-thirds olive oil; add one chopped red pepper. Let stand lor one-half hour then dish up on leaf of Romaine lettuce and decorate with sliced grape- fruit. CELERY VICTOR Take six stalks oi celery, well washed. Make a stock with one pound soup of hen or chicken bones, and five pounds of veal bones in the usual manner, with carrots, onions, bay leaves, parsley, salt and pepper. Place celery in vessel, strain broth over same, boil until soft and let cool off in its own broth. When cold press the broth out of the celery gently with the hand, and place on plate. Season with salt, fresh ground black pepper, Cerfeuil (chervil) and one-quarter white wine vinegar or (tarragon vinegar) to three-quarters of best olive oil. 35 HENRI D. FOUILLOUX CHEF-STEWARD ST. CHARLES HOTEL New Orleans, La. Mr. Foiiilloux served his apprenticeship at the Maison Arwaud of Paris, France. Was later at the Hotel du Rhin, Paris, with Baron X EMILE BAILLY, CHEF DE CUISINE HOTEL ST. REGIS New York City, N.Y Mr. Bailly prior to coming to this country served in the very best hotels in Europe. He left the Grand Hotel of Monte Carlo, France ten years ago, to come to New York and open the St. Regis. CHAFING DISH SPECIALTIES CHAIR DE CRAB AND HUITRES A LA A. C. HOFF CRAB MEAT AND OYSTERS A LA A. C. HOFF (A St. Regis Specialty by Mr. E. Bailly, Chef, in Honor of Mr. A. C. Hoff) Take ten ounces of boiled crab meat and cream it and have the sauce very white, also one dozen oysters poached in butter, add little thickening. Strain the sauce through linen and finish off with spinach butter. On the other hand peel and select two nice ripe tomatoes, cut in dices without mashing them too much. Put same on a butter spread platter, salt and pepper and put the same in oven, drain off before serving. The last minute you garnish a chafing dish by placing the crab meat in first, the tomatoes in the center and the oysters well dipped in spinach butter around it and serve hot. CHICKEN A LA KING Take according to number of persons the quantity of boiled young chicken the supremes and fillets mignons of the breasts and chop same, put them in a sauce pan with piece of butter and salt and let get warm, add enough double cream to cover the meat and cook slowly for ten or fifteen minutes and finish off thickening with piece of fresh butter, steadily stirring, add little cayenne, peeled chopped green peppers and dice mushrooms which have been cooked in butter. Mix well and serve in chafing dish and garnish with slices of very black truffles. 49 SWEETBREADS Blanch six nice sweetbreads, trim and lard with smoked beef tongue and truffles. Place in pan a little vegetable and braise to a light brown color. Cut up six shallots and one good sized green pepper peeled and cut in small squares, saute together with two ounces of fresh butter. In about five minutes add one demi-tasse full of good sherry and one pint of sweet cream, heat contents on side of stove slowly; now dilute two tablespoon- fuls of rice flour and thicken, let come to boiling point slowly keep shaking sauce while cooking to prevent it from catching to bottom. Now add two ounces more of fresh butter and one- half demi-tasse of sherry, have two dozen parisienne potatoes boiled, place these in sauce. Then place sweetbreads in the chafing dish on a nice round piece of toast. Pour the sauce gently over sweetbreads, leave a round space in the middle of chafing dish and place there one large cup of fresh cooked new green peas. Place the parisienne potatoes all around the edge of the sweetbreads. Sprinkle each sweetbread with a light dash of paprika. Cover and serve while very hot. JOSEPH STOLTZ CHEF DE CUISINE HOTEL PONCE DE LEON St. Augustine, Fla. Mr. Stoltz was for- merly at the National Arts Club, New York City; later with the Metropole Hotel, New York City and the Country Club, Detroit, Mich 50 Their Afternoon TeAlTpecialtiej 1 G. R. MEYER CHEF RECTOR'S Chicago, 111. With finest hotels in Europe, also the Aud- itorium, Congress and College Inn, Chicago. CHICKEN LYDIA Take the. breast of a nice chicken which has previously been boiled in a good spiced chicken stock. Cut in julienne (shreds) ten ounces of breast, three ounces of fresh mush- rooms, washed, cooked and shredded like the chicken, one green pepper washed and cleaned of its seeds, cut in fine shred and smother in butter without obtaining color. Put all these ingredients in a sauce pan, moisten with a little fresh mushroom and chicken stock and heat all together. Then pour to their height with sauce supreme and boil for about three minutes, season to taste, dress in chafing dish, garnish the top with small tender heart or bottom of an artichoke previously heated in butter and serve hot. LOBSTER NEWBERG Take two live lobsters weighing about two pounds each, boil in salt water with a few spices for about twenty minutes. When cold detach the bodies from the tail and cut the latter into slices, put them into a sauce pan and add a little hot butter, season well with salt and pepper and fry lightly on both sides; moisten with a half gill madeira wine and reduce sauce to half of its original amount. Then moisten to their height with good cream and boil down to three-quarters of the full amount, after which thicken with previously made thickening in a small bowl of four tablespoonfuls of raw cream, one tablespoonful of Madeira wine, two yolks of eggs, a pinch of cayenne, incorporate with lobster, add a little butter, cook without boiling, tossing the lobster lightly, then put in a chafing dish and serve quickly. jp.fi* z^^i^ 51 World Famouj 1 Cher/ 1 E. C. PERAULT CHEF DE CUISINE PLANTERS HOTEL St. Louis, Mo. Mr. Perault was born in Lyon, France. On coming to this country was at the Mercantile and University Clubs. St. Louis, Grand Hotel Mackinac, Mackinac, Mich.; the Eastman Hotel. Hot Springs; and the Antlers, Colorado Springs. SEA FOODS— CHAFING DISH Take scalloped oysters, boiled lobster, fresh crab flakes and fresh shrimp, put a lump of butter in chafing dish with sliced fresh mush- rooms; add a little sherry wine; let simmer down until mushrooms are done, then put in the shell fish. Put the yolks of three eggs in a bowl with one and one-half pints cream, season with nutmeg, paprika, salt, then mix well and pom- same in the chafing dish, keep shaking slowly until it becomes thick, add a little sherry wine and butter and serve with toast or toasted English muffins. OYSTERS CREAM SAUCE Let four dozen large open oysters boil in their own juice about two minutes. As soon as they get firm drain them, season with salt, cayenne pepper and nutmeg. Put two table- spoonfuls of melted butter in your chafing dish and a tablespoonful of flour, let this mix well on a slow fire, then add hot cream or milk until it makes a thick cream sauce. Let this boil about five minutes and when ready to serve add the oysters and stir in a piece of good butter. Serve on toast with chopped parsley. A little sherry wine can be added if desired. 52 MARTIN GINDER CHEF DE CUISINE HOTEL GREEN Pasadena, Cal. ' Mr. Ginder was ap- prenticed in France in the best hotels. He was at the New York Athletic Club, the Princeton Club, the old Hotel Metropole, Cafe Savarin and the Ven- dome Hotel, New York City. He has also held several important posi- tions in the middle west prior to taking his pres- ent position. WELSH RAREBIT GOURMENT Cut some best quality American cheese, old and yellow is the best, in firm small pieces. Put this into chafing dish; one pound of cheese should be enough for four people. One gill of beer (ale) a pinch of red pepper and a small pinch of dry mustard. Stir the mixture with a small wire whisk on a full blaze in your chafing dish until the cheese is melted and flowing. Lay on a hot serving dish two slices of toasted bread. Before pouring the melted cheese on the toast add a teaspoonf ul of yellow cornmeal, mix slowly and serve hot. ^-^^r ^2-^, ^^ LOUIS LESCARBOURA CHEF DE CUISINE FT. PITT HOTEL Pittsburg, Pa. Prior to coming to the Fort Pitt Hotel, Mr. Lescarboura was Chef at the Hotel Marlbor- ough, New York City, and other prominent eastern hotels, and was Entremetier at the famous "Delmonioo's Cafe," New York City. CHAFING DISH KNICKERBOCKER Meat of a large boiled lobster cut in squares, three cooked calf sweetbreads, one green pepper, six fresh mushrooms, one pint cream, two egg yolks, one ounce pecans, one ounce good butter. Heat a piece of good butter in a chafing dish and add the pepper and mushrooms, fry till lightly brown add the lobster and sweet- breads, season with salt and paprika, and a little curry powder, pour in a tablespoon of brandy and one of sherry, light it and when the flame goes out add the cream, mix well and let boil for ten minutes. Thicken the preparation with the yolks. Remove the dish from the fire and add little by little the butter. Serve toast separate. CRAB FLAKE SUBLIME One pint of crab lump, six sliced fresh mushrooms, six slices of Virginia ham, two egg yolks, two tablespoons of sherry. Fry the mushrooms and ham in chafing dish till brown and add the crab flakes, pour in cream, season with salt and cayenne pepper, let boil for ten minutes, beat the yolks with the sherry and with it thicken the preparation. Lay the slices of ham on six toasts, divide the crab meat over ^ ~ same and serve. oZ&<^> c&/TrczsL& cream in three different colors, vanilla, strawberry and pistache, with whipped cream on top. Serve in glass. <„ dfrtf- 59 PECHES CARUSO (Peaches Caruso) Take four large peaches, cook in syrup and when cooked, let get cold. Take out pits and fill with pistache ice cream. Close peaches up again, cover with cream chantilly in giving I them a cone shape. Sprinkle finely chopped pistache over top. Put in the ice box for one hour and serve on canapies of sponge cake. HENRI BERGER CHEF DE CUISINE FRANKFURTER- HOF Frankfurt , A. M. Germany Mr. Berber Han been with the following lin- tels; Hotel Chatham, Paris; the Hermitage at Monte Carlo, France; che Grand Hotel des Thermes, Salsomag- giore, Italy; the fa- mous Hotel Ritz, Paris, prior to coming to the Frankfurter-hof. BOM BE TOGO Vanilla ice cream, powdered macaroons and candied cherries cut in dice. Serve Bombe with garniture or preserved cherries and syrup of same. (Reduce the latter to half) a little Bar-le-Duc, and Arrow-root. Put cherries in syrup and let freeze. J^e^n^ (fU^^L 1 11V\ k J usue^t^ WALTER JURENZ CHEF DE CUISINE HOTEL GALVEZ Galveston, Tex. Mr. Jurenz, prior to coming to this country, was with some of the finest hotels in Italy, France and England. He was Chef to Count Waldersee and his staff to China, the Red Lion Hotel at Henley on the Thames, England, Roy- al Crown Hotel, the Belgravia Hotel, and the Vienna Cafe, London, England. In this country, at Hotel La Salle, Hotel Con- gress and Annex, Chicago, and the Chicago Yacht Cluh. G. MILHAU CHEF DE CUISINE TAIT-ZINKAND CAFE San Francisco, Cal. Mr. Milhau learned his trade at the Cafe Boudoul at Marseilles, France. Following this he was Chef at the Grand Hotel De la Paix at Florence, Italy., Coming to this country he was at the Union Club, Boston, theTour- raine Hotel, Boston, the Metropolitan Club and at the St. Regis Hotel, New York City. He came west with Mr. EmileBaillytoopenthe Fairmont Hotel in San Francisco. BOMBE NELUSKO Line the mould with pralines ice cream; fill the inside with mousse of chocolate and freeze. Glace Praline — Vanilla ice cream to which has been added the following: Nine ounces sugar and a sixth of a pint of water, cook the sugar to breaking point and add two ounces of browned almonds which have been baked in an oven; mix well over a fire to give it a golden color. Cool off and chop up very fine; add to ice cream. 62 G. R. MEYER CHEF RECTOR'S Chicago, 111. With finest hotels in Europe, also the Aud- itorium, Congress and College Inn, Chicago. SURPRISE PYRAMID-NAPOLITAINE Cenoise cake is sprinkled with raspberry syrup, cut in shape according to dish. Place in the middle of this foundation a pyramid of French vanilla ice cream three inches in diameter and seven inches high. Along side of this are placed two pyramids of strawberry ice cream, two inches in diameter and six inches high. The three pyramids so formed are covered and decorated with vanilla flavored meringue paste. On top of each is placed a half egg shell also masked and decorated; brown in quick oven. Fill the three egg shells with Kirsch and sprinkle some all over the pyramid. Set on fire the last moment before serving. ^ 2^/usie^/ 1 / COUPE CIGARETIERRE Place some strawberry ice cream in the bottom of your glass; fix in a crown with some cigaretierre biscuit (Pernod brand). Cut oranges, cherries and grapes into dice, moisten in rum and curacao; add them to your strawberry ice cream and decorate with pistachio ice cream. JEAN JUILLARD CHEF DE CUISINE HOTEL ADOLPHUS Dallas, Tex. Mr. Juillard was for- merly at Cafe Anglais, Paris; Hotel Hermi- tage, Monte Carlo; Ho- tel d'Angleterre, Ven- ice; Savoy Hotel and Princess Restaurant, London; the Plaza, Belmont and Astor Ho- tels, New York City; Hotel La Salle, Rector's Cafe and University Club, Chicago. 63 INTERNATIONAL COOKING LIBRARY By the World Famous Chefs Complete in Ten Volumes Vol. No. 1 — Salads and Salad Dressings 2— Dainty Sweets (Ices, Creams, Jellies and Pre- serves) 3 — Ultra Select Dishes for Afternoon Teas 4 — Chafing Dish Specialties 5 — International Dessert and Pastry Special- ties 6 — Bread and Pastry Recipes 7 — Soups and Consommes 8 — Fish, Oysters and Sea Foods 9 — Roasts and Entrees 10 — Relishes, Garnishings and Finishings EACH BOOK COMPLETE This is undoubtedly the finest, most complete and most select set of books ever published in the culinary line. The special dishes of the World Famous Chefs, United States, Canada and Europe. Forty-seven contributors. Price 50 cents per volume — NET Sold by dealers everywhere or mail orders to INTERNATIONAL PUBLISHING CO Los Angeles, Cal. 64 ■W& ■ LIBRARY JF CONGRESS