June 7
| BREAKFAST | LUNCHEON | ||||
| Blackberries with cream | Cantaloupe | ||||
| Plain scrambled eggs | Baked beans, Boston style | ||||
| Dry toast | Brown bread | ||||
| English breakfast tea | Citron preserves | ||||
| Kisses | |||||
| Demi tasse | |||||
| DINNER | |||||
| Soft clam soup, Salem | |||||
| California ripe olives | |||||
| Boiled Tahoe trout, sauce mousseline | |||||
| Potatoes nature | |||||
| Cucumber salad | |||||
| Vol au vent Toulouse | |||||
| Stuffed capon, St. Antoine | |||||
| Peas à la Française | |||||
| Cardon à la moelle | |||||
| Hearts of lettuce, French dressing | |||||
| Coupe Orientale | |||||
| Allumettes | |||||
| Coffee | |||||
Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate.
Boiled Tahoe trout, sauce mousseline. Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired.
Kisses. One pound of sugar, the whites of seven eggs, and some vanilla flavoring. Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer. Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold. Add a few drops of vanilla extract, and dress in a fancy shape on a buttered pan. Use a pastry bag with a fancy tube for forming them. When dry bake in a nearly cool oven.
Allumettes. Roll out some puff paste that was made with six turns, until it is about one-eighth inch thick. Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long. Place on a wet baking pan, with a little space between, and bake in a moderate oven.
Royal icing (glacé royal). Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice. Beat with a wooden spoon until very light and firm. While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth. This icing may be used for frosting cakes, or for ornamental work.