July 25
| BREAKFAST | LUNCHEON | ||||
| Cantaloupe | Matjes herring, Krasnapolsky | ||||
| Boiled eggs | Consommé in cups | ||||
| Dry toast | Cheese straws | ||||
| Ceylon tea | Broiled squab on toast | ||||
| Asparagus, Hollandaise | |||||
| Roquefort cheese with crackers | |||||
| Mixed fruit | |||||
| Coffee | |||||
| DINNER | |||||
| Rice soup, à l’Allemande | |||||
| Salted almonds | |||||
| Sand dabs, meunière | |||||
| Saddle of lamb, jardinière | |||||
| Romaine salad | |||||
| Pear cobbler | |||||
| Assorted cakes | |||||
| Coffee | |||||
Matjes herring, Krasnapolsky. Get six Matjes herring from the grocer, and soak in cold water for two hours. Then remove the skins, and place the herrings on lettuce leaves on a platter. Garnish with small plain boiled potatoes and dill pickles.
Rice soup, à l’Allemande. Put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through. Then add two spoonfuls of flour and heat again. Then add two quarts of strained boiling chicken broth, and boil slowly for an hour. Stir occasionally so the rice will not burn on the bottom of the pot. Season with salt and white pepper.
Saddle of lamb, jardinière. Prepare in the same manner as rack of lamb, jardinière.
Alexandria pudding. Ten ounces of bread crumbs, one quart of milk, two ounces of butter, the grated rind of a lemon, the yolks of eight eggs, the whites of six eggs, four ounces of browned and chopped almonds, and six ounces of sugar. Mix the sugar with the butter, and then add the eggs. Mix the crumbs with the almonds and lemon rind, and add to the first mixture. Beat the whites of the eggs, and mix in lightly. Bake in a buttered pan, and serve with strawberry or raspberry sauce.