September 12
| BREAKFAST | LUNCHEON | ||||
| Sliced oranges | Egg salad | ||||
| Broiled Alaska black cod | Broiled sweetbreads on toast | ||||
| Baked potatoes | Purée of Lima beans | ||||
| Rolls | Fried egg plant | ||||
| Chocolate with whipped cream | Royal cake | ||||
| Iced tea | |||||
| DINNER | |||||
| Blue Points, mignonette | |||||
| Purée of peas, with noodles | |||||
| Celery Pim olas | |||||
| Planked striped bass | |||||
| Roast chicken | |||||
| Young artichokes, en cocotte | |||||
| Baked sweet potatoes with sugar | |||||
| Cold asparagus, mayonnaise | |||||
| Fancy ice cream | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Egg salad. Boil one dozen eggs eight minutes, remove the shells, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh-ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley.
Royal cake. Bake a French sponge cake (see Oct. 2), cut into four layers, and fill between with royal butter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal butter. Decorate around the top of the cake with candied fruits.
Royal butter. The yolks of four hard-boiled eggs, six ounces of sweet butter, one-quarter pound of powdered sugar, and one teaspoonful of orange flower water. Crush and work the yolks smooth in a bowl, stir in the butter, sugar and flavoring, and mix well. Allow it to become very cold; pass it through a fine sieve and it will come out like vermicelli. Use it for cake filling and cake decorations.
Purée of peas with noodles. Make a purée of pea soup, and to each quart add three ounces of boiled noodles.
Young artichokes, en cocotte. Select very small California artichokes, trim them, and put in an earthen cocotte dish with one spoonful of hot olive oil, season with salt and pepper, cover, and cook slowly for about twenty-five minutes. Then add to each dozen artichokes one small can of American peas, and one head of lettuce salad sliced very thin. Cover again, and cook in oven for about twenty minutes more.
Baked sweet potatoes, with sugar. Boil half a dozen sweet potatoes until nearly done; cut in half, or in thick slices; lay in a buttered baking dish, spread with butter, sprinkle with a spoonful of brown sugar, season with salt and pepper, add one spoonful of hot water, set in oven and finish cooking, basting often until brown.