November 5
| BREAKFAST | LUNCHEON | ||||
| Wine grapes | Buttermilk | ||||
| Bacon and eggs | Waffles and honey | ||||
| Rolls | Coffee | ||||
| Coffee | |||||
| DINNER | |||||
| Little neck clams on shell | |||||
| Potage Lamballe | |||||
| Ripe California olives | |||||
| Boiled river salmon, sauce mousseline | |||||
| Potatoes nature | |||||
| Roast sirloin of beef, sauce Madère | |||||
| Cauliflower au gratin | |||||
| Potatoes Laurette | |||||
| Cole slaw | |||||
| Chocolate ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Bacon and eggs. See ham and eggs.
Fried bacon. Thin slices of bacon fried slowly in pan in own fat. Should be crisp.
Waffles. One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot.
Potage Lamballe. One-half purée of peas and one-half consommé with tapioca, mixed.
Boiled salmon, mousseline. Boil salmon in the same manner as trout.
Sauce mousseline. To one pint of Hollandaise add one cup of whipped cream and stir in gently.
Little neck clams. Same as oysters on shell.
Potatoes nature. Plain boiled potatoes cut in the shape of a small egg.
Roast sirloin of beef. See tenderloin of beef.
Cauliflower au gratin. Put some dry, boiled cauliflower on a buttered dish, cover with well-seasoned cream sauce, sprinkle with grated Parmesan cheese, put a little butter on top and bake in oven until brown.
Potatoes Laurette. To a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour, mixing it well. Allow to cool slightly and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potato that has been passed through a sieve. Roll in flour in the form of a pencil and about two inches long, dip in egg and bread crumbs, and fry in swimming fat or lard. Serve on a napkin.
Cole slaw. Slice the leaves of a white cabbage very fine. Put in salad bowl and use dressing as desired. See salad dressings.
Chocolate ice cream. Prepare the same as vanilla ice cream, but in place of the vanilla bean use two ounces of cocoa, or two ounces of melted chocolate.