Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate.
Cheese toast. Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once.
Potage Ferneuse. Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consommé, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper.
Romaine ice cream. To coffee ice cream add a little rum before serving.
OCTOBER 20
| BREAKFAST | LUNCHEON | ||||
| Baked apples | Hard boiled eggs, vinaigrette | ||||
| Oatmeal and cream | Fried scallops, Tartar | ||||
| English breakfast tea | Broiled squab on toast | ||||
| Crescents | Stewed corn | ||||
| Romaine salad | |||||
| Camembert cheese | |||||
| Crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Toke Point oysters | |||||
| Potage bouquetière | |||||
| Celery | |||||
| Fresh herring, à l'Egyptienne | |||||
| Small boiled potatoes | |||||
| Cucumber salad | |||||
| Chicken en cocotte, Bazar | |||||
| Cold asparagus, mustard sauce | |||||
| French pastry | |||||
| Assorted fruits | |||||
| Demi tasse | |||||
Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil.
Potage bouquetière. Consommé, tapioca and printanier mixed.
Fresh herring, à l'Egyptienne. Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter.