July 30
| BREAKFAST | LUNCHEON | ||||
| Apricots | Lobster salad | ||||
| Ham and eggs | Poached eggs, Piedmontaise | ||||
| Rolls | Birds’ nests | ||||
| Coffee | Demi tasse | ||||
| Orangeade | |||||
| DINNER | |||||
| Consommé Vanderbilt | |||||
| Salami Pim olas | |||||
| Striped bass, meunière | |||||
| Leg of veal, au jus | |||||
| Spinach with egg | |||||
| Laurette potatoes | |||||
| Lettuce salad | |||||
| Raspberry meringue | |||||
| Demi tasse | |||||
Poached eggs, Piedmontaise. Make a risotto, and place four poached eggs on top. Cover with cream sauce.
Birds’ nests (puff paste). Bake small patties as elsewhere described. Wash with thin royal icing, and sprinkle with plenty of shredded cocoanut. Set in oven to obtain a little color. Fill the center with jelly or marmalade, and place three or four blanched almonds on top to represent the bird’s eggs. Small egg-shaped candies may be used instead if desired.
Lemonade. One quart of water, the juice of five lemons, and one-half pound of powdered sugar. Dissolve the sugar in the water, and then add the lemon juice. Strain, and cool on ice.
Orangeade. One pint of water, one pint of orange juice, the juice of two lemons, and one-half pound of sugar. Dissolve the sugar in the water, add the orange and lemon juice, strain, and cool on ice.
Consommé Vanderbilt. Equal parts of boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms and truffles cut in Julienne style; and one part of fresh or canned peas. Serve in hot, well-seasoned consommé.