July 2
| BREAKFAST | LUNCHEON | ||||
| Preserved cherries | Crab cocktail, Crêmière | ||||
| Bacon and eggs | Pig’s feet, St. Menehould | ||||
| Rolls | Cottage fried potatoes Succotash | ||||
| English breakfast tea | Coffee blanc mange | ||||
| Assorted cakes Demi tasse | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Consommé Marie Louise | |||||
| Ripe olives Salted pecans | |||||
| Halibut, Boitel | |||||
| Larded sirloin of beef, Lili | |||||
| Potato pancakes | |||||
| Wax beans in butter | |||||
| Celery Victor | |||||
| Brandied peaches | |||||
| Vanilla ice cream | |||||
| Macaroons Coffee | |||||
Crab cocktail, Crêmière. Same as Crab cocktail, Victor (see March 24), with the addition of a little whipped cream on top.
Cottage fried potatoes. Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley.
Pig’s feet, St. Menehould. Split two boiled pigs’ feet, roll in melted butter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it.
Succotash. If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot.
Fresh succotash. Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes.
Consommé Marie Louise. To consommé royal add a cupful of fresh boiled green peas.
Halibut, Boitel. Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes. Then remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce. Season well, and boil for five minutes. Pour over the fish, and sprinkle with chopped parsley.
Larded tenderloin of beef, Lili. Roast a larded tenderloin of beef, and serve with sauce Madère, to which has been added six sliced heads of fresh mushrooms sautéed in butter, and two sliced truffles. Garnish with six peeled and quartered tomatoes sautéed in butter.
Potato pancakes. Mix one egg, one-half cup of milk, one-half cup of flour, and salt and pepper. Grate one and one-half cups of raw potato and add immediately, otherwise it will turn black. Fry in melted butter, and form the cakes by putting in a spoonful of the batter at a time. Left over boiled or baked potatoes may be used instead of the raw potatoes if desired.