January 30
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Grapefruit with chestnuts | ||||
| Scrambled eggs with smoked beef | Consommé in cups | ||||
| Rolls | Deviled crab | ||||
| English breakfast tea | Lemon pie | ||||
| Coffee | |||||
| DINNER | |||||
| Toke Point oysters | |||||
| Potage tapioca, Crécy | |||||
| Terrapin, Maryland | |||||
| Squab chicken, Michels | |||||
| Stewed tomatoes | |||||
| Cèpes Tyrolienne (cold) | |||||
| Fancy ice cream | |||||
| Cakes | |||||
| Coffee | |||||
Grapefruit with chestnuts. Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glacé (candied chestnut) on top.
Deviled crabs. Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley.
Potage tapioca, Crécy. Half consommé tapioca and half potage Crécy, mixed. No croûtons.
Stewed tomatoes. Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done.
Cèpes Tyrolienne (cold). Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cèpes. Serve cold.
Squab chicken à la Michels. Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken.