SEPTEMBER 18
| BREAKFAST | LUNCHEON | ||||
| Baked bananas | Cantaloupe | ||||
| Codfish in cream | Eggs, Isabella | ||||
| Baked potatoes | Mixed grill, special | ||||
| Rolls | Escarole salad | ||||
| Coffee | Petaluma cream cheese with crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé printanier royal | |||||
| California ripe olives | |||||
| Écrevisses en buisson | |||||
| Boiled leg of mutton, caper sauce | |||||
| Mashed turnips | |||||
| Steamboat fried potatoes | |||||
| Lettuce and grapefruit salad | |||||
| Orange soufflé glacé, St. Francis | |||||
| Tango cake | |||||
| Demi tasse | |||||
Baked bananas. Peel six bananas and cut them in half, lengthwise. Lay in a pan close together. Mix a little powdered cinnamon with some sugar, and spread over the bananas. Put some small bits of butter on top, and bake for twenty minutes. While baking, baste a couple of times with a little syrup. Serve with its own juice.
Orange soufflé glacé, St. Francis. Take six nice oranges and cut off the tops. Take out the insides. Put some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc., in the bottom of the orange shell, and fill about one-third full. Add one-third of vanilla ice cream, and finally finish with a meringue made of the whites of three eggs, six ounces of sugar, and the grated rind of an orange. Dust some powdered sugar on top, and bake in a very hot oven until brown.
Eggs, Isabella. Put some thick Créole sauce on a platter, lay four poached eggs on top, and cover with a little cream sauce.
Petaluma cream cheese. This cheese is a specialty of Petaluma, California. Serve plain; or mixed with salt, pepper, chopped chives, and caraway seeds. Or serve with powdered sugar and cream, separate.
Tango cake. One-quarter pound of burnt almonds, powdered very fine, one-quarter pound of melted butter, three-quarters of a pound of sugar, two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the grated rind of one lemon, the yolks of seven eggs, three whole eggs, the whites of seven eggs beaten very hard, and one pony of rum. Beat the eggs and yolks with the sugar until light; then add the almonds, chocolate, crumbs and lemon rind, and mix well. Add the rum and melted butter; and finally the whites of eggs, mixing lightly. Line a ring mould with very thin tartelette dough, cover the bottom with apricot jam, and then fill with the above preparation. Bake in a warm (not hot), oven. When done, glace with icing flavored with rum. While the icing is still soft sprinkle with assorted colored nonpareil seeds. These seeds may be obtained of grocers dealing in fancy groceries.
Steamboat fried potatoes. Peel three fresh-boiled potatoes, and cut crosswise in pieces one and one-half inches thick. Fry in a pan with half butter and half chicken fat. Season with salt and pepper, and cook until golden yellow.