June 30
| BREAKFAST | LUNCHEON | ||||
| Preserved green gage plums | Clam broth en bellevue | ||||
| Boiled eggs | Chicken sauté à sec | ||||
| Doughnuts | French fried potatoes | ||||
| Rolls | Romaine salad | ||||
| Coffee | Sierra cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Xavier | |||||
| Pim olas | |||||
| Boiled salmon steak with peas | |||||
| Roast saddle of lamb, mint sauce | |||||
| Green corn | |||||
| Stewed tomatoes | |||||
| Lettuce and grapefruit salad | |||||
| Berliner pfannenkuchen | |||||
| Coffee | |||||
Doughnuts—with baking powder. One pound of flour, one-half ounce baking powder, two ounces of butter, three ounces of sugar, the yolks of four eggs, one whole egg, one-half gill of milk, and the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, butter and eggs; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or butter. Dust with powdered sugar with a little cinnamon in it, before serving.
Doughnuts—with yeast. One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl; add the egg, and the yeast dissolved in a little milk, and one gill of milk; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the butter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one-quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving.
Crullers. Use either the baking powder or yeast doughnut dough, cut with a cruller cutter, and fry in the same manner as doughnuts.
Coffee cake dough. One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl. Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs. Work to a medium stiff dough. Cover with a cloth and let it rise to double its original size. Then work in the butter, sugar, salt and lemon flavoring, and mix well. Let it rise again for about an hour; when the dough will be ready to use. This dough is the foundation for all kinds of coffee cake.
Berliner pfannenkuchen. Make a coffee cake dough. Roll out some balls about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top. Pinch up the dough over the jam. Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry in swimming hot lard or clarified butter. When done dust with granulated sugar and powdered cinnamon.