October 19
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries and cream | California oyster cocktail | ||||
| Broiled fresh mackerel | Consommé in cups | ||||
| Baked potatoes | Shirred eggs, Metternich | ||||
| Rolls | Pears, mayonnaise | ||||
| Coffee | Cheese toast | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Ferneuse | |||||
| Ripe olives | |||||
| Sand dabs, sauté meunière | |||||
| Roast ribs of beef | |||||
| String beans in butter | |||||
| Stewed tomatoes | |||||
| St. Francis potatoes | |||||
| Escarole salad | |||||
| Romaine ice cream | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake.
Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate.
Cheese toast. Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once.
Potage Ferneuse. Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consommé, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper.
Romaine ice cream. To coffee ice cream add a little rum before serving.