August 12
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Cantaloupe | ||||
| Omelet with fine herbes | Eggs, Mollet, Bordelaise | ||||
| Crescents | Broiled lamb chops | ||||
| Breakfast rolls | String beans with parsley | ||||
| Cocoa | Browned mashed potatoes | ||||
| Dandelion salad | |||||
| German apple cake | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé fermière | |||||
| Radishes Salted almonds | |||||
| Broiled lobster, maître d’hôtel | |||||
| Sweetbreads braisé, St. Albans | |||||
| Roast squab, au jus | |||||
| Summer squash, au beurre | |||||
| Parisian potatoes | |||||
| Escarole salad | |||||
| Vanilla ice cream | |||||
| Orange cake | |||||
| Coffee | |||||
Eggs Mollet, Bordelaise. Put four Eggs Mollet (see Eggs) in a deep dish, and cover with sauce Bordelaise.
Consommé fermière. Put two ounces of butter in a casserole; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of a silver quarter. Simmer until done, then drain off the butter, add one and one-half quarts of consommé, and boil for fifteen minutes. Serve with chopped parsley on top, and with bread crusts fried in butter separate.
Sweetbreads braisé, St. Albans. Place some braised sweetbreads on a platter, and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person. Make a gravy as described elsewhere for sweetbreads braisé, to which should be added one spoonful of tomato sauce.
Grape jelly. To every eight pounds of fruit add one cup of water, bring to a boil, crush, and strain through a jelly bag. Measure the juice, and then measure and set aside an equal quantity of granulated cane sugar. Then boil the juice for half an hour. Melt the sugar, add to the juice and boil for ten minutes.
Gooseberry jam. To each eight pounds of half-ripe gooseberries add one teacupful of water. Boil until soft, add eight pounds of heated sugar, and continue boiling until clear.
Spiced vinegar, for pickles. One gallon of cider vinegar, one pound of brown sugar, two tablespoonfuls each of mustard seed, celery seed and salt; one tablespoonful each of turmeric powder, black pepper, and mace; two nutmegs grated; three onions; and one handful of grated horseradish.
Spiced cherries. Nine pounds of fruit, four pounds of sugar, one pint of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of whole cloves. Make a syrup of the ingredients, and boil for a few minutes before adding the fruit. Cook the fruit in the syrup until the skins break; then take out, and boil the syrup down until thick. Pour over the fruit while hot.
Spiced sweet apples. Take equal parts of sugar and vinegar, add a dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet apples, and cook until the apples are tender.
Spiced tomatoes. Take red and yellow pear-shaped tomatoes, prick with a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack neatly in glass jars, and cover with a vinegar made as follows: One pint of cider or malt vinegar; one tablespoonful of sugar; and one teaspoonful each of cloves, allspice, and black pepper. The spices should be ground. Bring to the boiling point, and pour over the tomatoes. Seal when cold.