Boiled codfish, or any white fish. Put fish in cold water. Add cup of milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quartered lemons.
Egg sauce. Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley.
Cream or Béchamel sauce. Melt two ounces of butter in two ounces of flour. When warm, but not brown, add one pint of boiling milk. Stir well and cook for a few minutes. Strain.
String beans. Boil in salt water. Place in pan, add piece of butter and salt and pepper.
Escarole salad. Serve with French dressing. This salad goes well with piece of bread rubbed with garlic, and served in bowl.
Chicory salad. Serve with French dressing. Use crust of bread rubbed with garlic if desired.
OCTOBER 29
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Chicken broth in cups | ||||
| Pettijohns in cream | Lamb hash | ||||
| Ham and eggs | Cheese balls | ||||
| Rolls | Lettuce salad | ||||
| Tea | Coffee | ||||
| DINNER | |||||
| Little Neck clams on shell | |||||
| Giblet soup, English style | |||||
| Frog legs, sauté à sec | |||||
| Roast teal duck | |||||
| Fried hominy and currant jelly | |||||
| Boiled artichokes, Hollandaise sauce | |||||
| Romaine salad | |||||
| Philadelphia ice cream | |||||
| Macaroons | |||||
| Coffee | |||||
Pettijohns. To one quart of boiling water add eight ounces of Pettijohns. Cook ten minutes. Salt. Serve cream separate.
Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard.