April 22
| BREAKFAST | LUNCHEON | ||||
| Fresh cherries | Grapefruit with chestnuts | ||||
| Flannel cakes with maple syrup | Austrian chicken fritters | ||||
| Rolls | Cold asparagus, mustard sauce | ||||
| Coffee | Lemon pie, special | ||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Soubise | |||||
| Ripe olives with garlic and oil | |||||
| Deviled crabs in shells | |||||
| Tenderloin of beef, Cumberland | |||||
| Stuffed cucumbers | |||||
| Sweet potatoes, Southern style, II. | |||||
| California sherbet | |||||
| Assorted cakes | |||||
| Coffee | |||||
Consommé Soubise. Mix one cup of purée of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs; season with salt, pepper, and a little grated nutmeg. Strain through a fine sieve, put in buttered moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consommé.
Ripe olives with garlic and oil. Rub an olive dish or salad bowl with garlic. Put the olives in the dish, add a spoonful of olive oil, and roll the olives in the dish for a few minutes.
Austrian chicken fritters. Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs. Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes.
Sweet potatoes, Southern, II. Peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick. Put some butter into a sauté pan, and the potatoes, and sprinkle them with brown sugar. Then place on top another layer of potatoes, sprinkle them with sugar, and so on, filling the pan. Add hot water, cover the dish, and set in the oven and bake until soft.
California sherbet. Fill glasses with orange water ice, and on top place five strawberries that have been soaked in California brandy.
Tenderloin of beef, Cumberland. Roast tenderloin of beef, sauce poivrade, garnished with stuffed cucumbers.
Stuffed cucumbers. Peel two cucumbers and cut in pieces one and one-half inches thick. Put in casserole and cover with a quart of water, season with a pinch of salt, bring to a boil, and cool off. With a round cutter remove the inside from the cucumbers, leaving firm rings. Place these on a buttered sauté pan and fill with the following stuffing: Mix a cup of bread crumbs with a cup of purée of fresh mushrooms; season with salt and pepper, add the yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill the cucumbers. Cover with buttered manilla paper, put a cup of bouillon in the bottom of the pan, and bake in oven for twenty minutes. Serve as a garnishing for entrées, or fish; or as a vegetable course, on a platter, with tomato sauce or meat gravy.