January 19
| BREAKFAST | LUNCHEON | ||||
| Hothouse raspberries in cream | Consommé in cups | ||||
| Scrambled eggs with bacon | Ripe California olives | ||||
| Dry toast | Broiled fillet of sole, maître d’hôtel | ||||
| Coffee | Cucumber salad | ||||
| Deviled turkeys’ legs, with chow chow | |||||
| Mashed potatoes au gratin | |||||
| Brie cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage gentilhomme | |||||
| Fish dumplings, cream sauce | |||||
| Small tenderloin steak, Florentine | |||||
| Romaine salad, Roquefort dressing | |||||
| English breakfast tea ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Deviled turkey’s legs, with chow chow. Use the legs from a boiled or roasted turkey. Season with salt and pepper, spread some French mustard all over the surface, roll in bread crumbs, and broil; or fry in pan with a piece of butter. When nice and brown dish up on platter, and garnish with large leaves of lettuce filled with chow chow.
Mashed potatoes au gratin. Put some mashed potatoes in a buttered shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake until brown.
Potage gentilhomme. Potato soup with Julienne of carrots.
Julienne. Julienne is the term used in cooking for vegetables, or any kind of meat, etc., cut in long strips, like matches. Vegetable Julienne should be prepared and cooked as follows: Cut the vegetables in strips, add salt and a very little sugar, put in a well-buttered casserole, cover with buttered paper and the casserole cover. Put in oven and smother until soft. Turn gently once or twice, with a fork, so as not to break the vegetables.
Small tenderloin steak, Florentine. Broiled tenderloin steak, with sauce Madere, or brown sauce. Garnish with risotto, and just before serving garnish the risotto with truffles, ham and tongue cut in small squares.
Roquefort dressing, for salads. For four persons take four ounces of Roquefort cheese, put in salad bowl and mash well with a fork. Add one-half teaspoonful of salt, two pinches of ground black pepper, two tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix well and pour over the salad. If desired, one teaspoonful of Worcestershire sauce and a pinch of paprika may be added.
English breakfast tea ice cream. Prepare in the same manner as vanilla ice cream. Before freezing add some strong tea made of one ounce of English breakfast tea and one cup of boiling water.