September 4
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Hors d’oeuvres assortis | ||||
| German pancakes | Cold consommé in cups | ||||
| Corn muffins | Baked oysters, Gruyère | ||||
| Ceylon tea | Russian salad | ||||
| Mirlitons au rhum | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Ruffo | |||||
| Queen olives | |||||
| Bouillabaisse Marseillaise | |||||
| Roast leg of lamb | |||||
| Corn à la Marie | |||||
| Potato croquettes | |||||
| Lima beans in butter | |||||
| Chicory and romaine salad | |||||
| Vanilla ice cream | |||||
| Lady cake | |||||
| Demi tasse | |||||
Baked oysters, Gruyère. Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons.
Mirlitons au rhum. Beat until very light, six eggs, six ounces of powdered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter. Pour into tartalette moulds, that have been lined with very thin dough. Dust the tops with powdered sugar, and bake in a rather hot oven. Glace the tops with thin icing flavored with rhum.
Potage Ruffo. Mix one quart of purée of tomato soup with one pint of consommé, add one-half pound of macaroni that has been boiled in salted water, and cut in pieces one-half inch long. Serve grated cheese separate.
Corn à la Marie. Put two ounces of butter and two peeled and quartered tomatoes in a casserole, and simmer for five minutes. Then add the corn cut from six boiled ears, season with salt, pepper, and a pinch of sugar, and simmer for five minutes.
Lady cake. One pound of sugar, three-quarters of a pound of sweet butter, one pound of flour, two ounces of corn starch, half a teaspoonful of baking powder, the whites of sixteen eggs, and rose flavoring. Mix the sugar with the butter and half of the whites of eggs. Mix the flour, corn starch and baking powder together, and add it to the first mixture. Beat the remainder of the whites of eggs until very hard, and add them to the preceding. Add the rose flavoring, mix lightly, put in mould and bake in the same manner as pound cake.