February 22
| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Canapé Julia | ||||
| Buckwheat cakes | Consommé in cups | ||||
| Rolls | Cheese straws | ||||
| Coffee | Sand dabs, meunière | ||||
| Broiled chicken on toast | |||||
| Sybil potatoes | |||||
| Baked Hubbard squash | |||||
| Hearts of lettuce | |||||
| Meringue glacée à la vanille | |||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Clear green turtle, au Pemartin | |||||
| Crisp celery Queen olives | |||||
| Salted almonds | |||||
| Fillet of bass, 1905 | |||||
| Noisettes of lamb, Ducale | |||||
| Breast of chicken with Virginia ham | |||||
| Peas au beurre | |||||
| Soufflée potatoes | |||||
| Alligator pear salad | |||||
| Apple Moscovite | |||||
| Assorted cakes Coffee | |||||
Canapé Julia. Chop the tail of a lobster very fine and put in a vessel on the range. When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper. Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster. Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of butter on the top of each, and bake in the oven. Serve on napkins, with lemons and parsley.
Noisettes of lamb. Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak. Broil or sauté in butter, and serve with Colbert, Béarnaise, or any other meat sauce.
Ducale. Artichoke bottoms filled with French peas, sauce Madère. Use as a garnish for lamb, beef, sweetbreads, etc.
Breast of chicken. Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of butter in a shallow sauté pan, and fry the breasts for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madère, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp.
Alligator pear salad. (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice.
(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing.
Apple Moscovite. Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven.