November 12
| BREAKFAST | DINNER | |||||
| Honey in comb | Oyster soup, family style | |||||
| Boiled eggs | Salted English walnuts | |||||
| Postum cereal | Fried chicked, country style | |||||
| Dry toast | Au gratin potatoes | |||||
| Cauliflower, Polonaise | ||||||
| Escarole and chicory salad | ||||||
| LUNCHEON | Chocolate profiterole | |||||
| Cold goose and Virginia ham | Coffee | |||||
| Port de Salut cheese | ||||||
| Crackers | SUPPER | |||||
| Coffee | Canapé regalia | |||||
Postum cereal. A prepared breakfast food obtainable from all grocers. Follow directions on package.
Oyster soup, family style. Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet butter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers.
Au gratin potatoes. Fill a shallow buttered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little butter on top, and bake in oven until brown.
Cauliflower, Polonaise. Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet butter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.
Fried chicken, country style. Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour. Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches.
Canapé Regalia. Regalia is a special fish paste obtainable in cans. To one small can add two ounces of butter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.