Frozen egg nogg. One quart of milk, six eggs, one-half pound of sugar, one pony of brandy, one pony of rum, and one-half teaspoonful of grated nutmeg. Mix well, strain, and freeze. Serve in glasses.
APRIL 20
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Grapefruit cocktail | ||||
| Plain shirred eggs | Eggs en cocotte, Valentine | ||||
| Rolls | Roast loin of pork, apple sauce | ||||
| Coffee | Candied sweet potatoes | ||||
| Cole slaw, ravigote | |||||
| Vanilla custard pie | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Théodora | |||||
| Scalloped halibut with cheese | |||||
| Rump of beef | |||||
| Peas | |||||
| Parisian potatoes | |||||
| Beets Frouard | |||||
| Chocolate ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs en cocotte, Valentine. Mix some crab meat with a little well-seasoned cream sauce. Put a spoonful in the bottom of a buttered cocotte dish, break an egg on top, salt and pepper the egg, put a little more crab meat and cream on top, sprinkle with grated Parmesan cheese, put some bits of butter on top, and bake in oven for five minutes.
Consommé Théodora. Put in the consommé, equal parts of small chicken dumplings, royal, and boiled asparagus tips. Before serving add some chopped chervil.
Vanilla custard pie. Six eggs, one quart of milk, one-quarter pound of sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the eggs with the sugar and add to the milk. Strain, and fill a large pie dish lined with a thin pie dough, and bake in a moderate oven until set.
Lemon custard pie. Same as vanilla custard pie, except use the grated rind and the juice of two lemons instead of the vanilla bean.
Orange custard pie. Same as lemon custard pie, but use two oranges instead of the lemons.
Cocoanut custard pie. Same as vanilla custard pie, but put a handful of shredded cocoanut in the bottom of the pie before filling.