Succotash. If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot.
Fresh succotash. Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes.
Consommé Marie Louise. To consommé royal add a cupful of fresh boiled green peas.
Halibut, Boitel. Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes. Then remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce. Season well, and boil for five minutes. Pour over the fish, and sprinkle with chopped parsley.
Larded tenderloin of beef, Lili. Roast a larded tenderloin of beef, and serve with sauce Madère, to which has been added six sliced heads of fresh mushrooms sautéed in butter, and two sliced truffles. Garnish with six peeled and quartered tomatoes sautéed in butter.
Potato pancakes. Mix one egg, one-half cup of milk, one-half cup of flour, and salt and pepper. Grate one and one-half cups of raw potato and add immediately, otherwise it will turn black. Fry in melted butter, and form the cakes by putting in a spoonful of the batter at a time. Left over boiled or baked potatoes may be used instead of the raw potatoes if desired.
JULY 3
| BREAKFAST | LUNCHEON | ||||
| Sliced bananas with cream | Fresh caviar | ||||
| Flannel cakes with maple syrup | Dry toast | ||||
| Rolls | Clams en cocotte, Californienne | ||||
| Coffee | Omelet with fresh strawberries | ||||
| Coffee | |||||
| DINNER | |||||
| Croute Bretonne | |||||
| Boiled Lake Tahoe trout, Hollandaise | |||||
| Potatoes nature | |||||
| Chicken sauté, Viennoise | |||||
| Green peas | |||||
| Roast leg of mutton, currant jelly | |||||
| Endive salad | |||||
| Biscuit glacé, mapleine | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Clams en cocotte, Californienne. Remove three dozen Little Neck clams from their shells and put in an earthern casserole or cocotte dish with two ounces of butter. Then add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley. Season with salt and pepper, put two more ounces of butter on top, and place in oven to bake. Cook for twenty minutes, and serve from the cocotte, direct from the oven.