November 15
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Shrimp salad | ||||
| Grape-nuts with cream | Lamb chops | ||||
| Yarmouth bloaters | Julienne potatoes | ||||
| Rolls | French string beans | ||||
| Coffee | Chocolate macaroons | ||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters on half shell | |||||
| Onion soup au gratin | |||||
| Salted pistachio nuts | |||||
| Whitefish, maître d’hôtel | |||||
| Sweetbreads braisé, au jus | |||||
| Purée St. Germain | |||||
| Olivette potatoes | |||||
| Roast leg of lamb, mint sauce | |||||
| Romaine salad | |||||
| Pineapple punch | |||||
| Lady fingers | |||||
| Coffee | |||||
Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate.
Grape-nuts with cream. Serve as prepared in package. Cream and powdered sugar separate.
Yarmouth bloater. Imported in cans. Put on broiler and heat through. Serve with maître d’hôtel sauce, quartered lemons and parsley.
Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. Serve very cold.
Julienne potatoes. Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover.
Onion soup, au gratin. Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consommé, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste.
Whitefish, maître d’hôtel. Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maître d’hôtel sauce, quartered lemons and parsley.
Purée St. Germain (vegetable). Strain cooked peas through a fine sieve. Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and when hot, add a very little thick cream. The purée should be firm, like mashed potatoes.