| BREAKFAST | LUNCHEON | ||||
| Baked bananas | Grapefruit with cherries | ||||
| Boiled eggs | Scrambled eggs, Nantaise | ||||
| Dry toast | Deviled ham | ||||
| Coffee | Purée of salad | ||||
| York potatoes | |||||
| Roquefort sandwiches | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Napier | |||||
| Radishes, Antipasto | |||||
| Oysters Mornay | |||||
| Roast leg of lamb | |||||
| Stewed onions | |||||
| Scalloped pumpkin and rice | |||||
| Sybil potatoes | |||||
| Endives salad | |||||
| Roman punch | |||||
| Macaroons | |||||
| Demi tasse | |||||
Scrambled eggs, Nantaise. Split some sardines and lay on four pieces of buttered toast. Cook the scrambled eggs, and pour over the sardines.
Deviled ham. Slice some boiled or raw ham, spread with French and English mustard mixed, roll in fresh bread crumbs, and broil. Then place on platter, and serve with sauce diable, tomato sauce, or sauce Colbert. Garnish the platter with watercress and quartered lemons.
York potatoes. Add some boiled ham cut in small squares to Duchesse potatoes.
Consommé Napier. Add to boiling consommé a marrow bone cut as thin as your butcher can cut it with a saw. Serve at once.
Oysters Mornay. Parboil two dozen oysters in their own juice, then place them on a flat buttered baking dish, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.
Stewed onions. Peel some small white onions, and boil in salted water until tender. Then drain, and turn into a hot vegetable dish. Melt two tablespoonfuls of butter in a sauce pan, stir in one tablespoonful of flour, mix well, add one-half pint of boiling milk, season with salt and pepper, boil for five minutes, and pour over the onions.
Scalloped pumpkin and rice. Use a buttered fireproof dish. Put in a layer of stewed pumpkin, cover with a layer of boiled rice, then a spoonful of cream sauce, and continue in this order until the dish is nearly full. Sprinkle with bread crumbs, put small bits of butter on top, and bake in oven until brown.
Stewed pumpkin. Peel the pumpkin, cut in one-inch squares, place in a well-buttered casserole, season with salt and pepper, put small pieces of butter on top, add one spoonful of broth, cover, and bake in oven for thirty minutes. Serve in a vegetable dish, sprinkled with chopped parsley.