August 22
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Casawba melon | ||||
| Oatmeal | Eggs Lenox | ||||
| Rolls | Tripe sauté, Lyonnaise | ||||
| Coffee | Mashed potatoes | ||||
| Field salad | |||||
| Raspberry tartelette | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Colbert | |||||
| Radishes Salted almonds | |||||
| Lobster en court bouillon | |||||
| Roast leg of lamb | |||||
| String beans | |||||
| Potatoes au gratin | |||||
| Fried egg plant | |||||
| Watercress salad | |||||
| Whipped cream in cups | |||||
| Lady fingers | |||||
| Coffee | |||||
Eggs Lenox. Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.
Consommé Colbert. Add to consommé printanier one poached egg for each person. Sprinkle with chopped chervil.
Lobster en court bouillon. Heat in a sauté pan one spoonful of olive oil and one ounce of butter. Add two leeks and one onion sliced fine. Fry till crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four. Then add two live lobsters cut in pieces one inch thick, including the shell and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all.
Whipped cream in cups. Whip some cream quite stiff, and add a little powdered sugar and vanilla. Fill some cups; decorate the tops with some of the same whipped cream, but put on in fancy shape with the aid of a pastry bag. Serve with lady fingers.