November 6
| BREAKFAST | LUNCHEON | ||||
| Scrambled eggs with ham | Canapé of sardines | ||||
| Stewed fruits | Fried smelts, Tartar sauce | ||||
| Coffee | Broiled lamb chops | ||||
| Stewed celery in cream | |||||
| French fried potatoes | |||||
| Vanilla custard pie | |||||
| DINNER | |||||
| Tuna fish salad | |||||
| Chicken broth in cups | |||||
| Queen olives | |||||
| Roast capon, au cresson | |||||
| French peas | |||||
| Parisian potatoes | |||||
| Lettuce salad, egg dressing | |||||
| Fancy ice cream | |||||
| Lady fingers | |||||
| Coffee | |||||
Scrambled eggs with ham. Boiled ham cut in small dices and one small piece of butter. Put in vessel and add scrambled eggs. See plain scrambled eggs.
Canapé of sardines. Skin and split the sardines. Place on buttered toast, garnished with chopped eggs around the edges, and serve on napkin with quartered lemon and parsley in branches.
Fried smelts. Season the smelts, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming fat and serve on napkin with fried parsley and lemons quartered. Sauce separate.
Fried parsley. Parsley in branches, well-washed and dried in towel. Fry in very hot swimming fat or lard for a second, as it fries very quickly. Salt and pepper. Can be used for garnishing fried fish and other dishes.
Tartar sauce. One chopped gherkin in vinegar, one tablespoonful of capers, a little chervil, parsley, chives and a tablespoonful of French mustard. Stir well into a cup of mayonnaise sauce.
Stewed celery in cream. Cut stalks or outside leaves of celery into one inch lengths. Wash well, parboil in salt water and allow to cool. Put back in salt water and boil until soft. Add one-half cup of cream sauce, a small piece of butter, one-half cup of cream, and season with salt and Cayenne pepper. Simmer for five minutes.
French fried potatoes. Cut raw potatoes in strips one-third inch thick and two inches long. Fry in swimming lard, but do not have it too hot. When potatoes are done remove from pan and let the fat become as hot as possible. Fry the potatoes again until they are a golden yellow. Remove, salt, and serve on a napkin. Do not cover, as this will cause them to become soft and spongy.
Tuna fish salad. (Thon mariné). This fish can be obtained in cans. Put in salad bowl some sliced lettuce with the tuna on top. Garnish with lettuce leaves and serve with French dressing. Do not mix until ready to serve.
Fancy ice cream. Fill fancy lead moulds with any kind of ice cream, using different colors in the same mould if desired. Cover with cracked ice and rock salt for thirty minutes. Remove and serve on doilies.