August 13
| BREAKFAST | LUNCHEON | ||||
| Sliced fresh pineapple | Lobster canapé | ||||
| Oatmeal with cream | Scrambled eggs, Mauresque | ||||
| Dry toast | Cold smoked beef tongue | ||||
| Oolong tea | Romaine salad | ||||
| American cheese with crackers | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
| DINNER | |||||
| Potage Nassau | |||||
| Ripe California olives | |||||
| Pompano sauté, meunière | |||||
| Roast ribs of prime beef | |||||
| Stewed tomatoes | |||||
| Succotash | |||||
| New peas | |||||
| Mashed potatoes | |||||
| Lettuce and grapefruit salad | |||||
| Compote of peaches | |||||
| Coffee cream cakes | |||||
| Demi tasse | |||||
Lobster canapé. Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.
Scrambled eggs, Mauresque. Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish.
Potage Nassau. Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter. When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter.