Fried hominy. Boil ten ounces of hominy in one quart of water for thirty minutes. Spread in pan to a depth of one inch or more, to cool. Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread crumbs, and fry in swimming fat.
Boiled artichokes. Boil in salt water with a few slices of lemon. When soft serve on napkins with parsley in branches. Sauce separate.
Romaine salad. Romaine should not be washed, or the leaves broken. Wipe with a napkin if it is dusty and serve with French dressing.
Philadelphia ice cream. Dissolve one-half pound of sugar in one quart of cream. Flavor to taste. Strain and freeze.
Little Neck clams on shell. Serve on cracked ice with half a lemon or lime.
OCTOBER 30
| BREAKFAST | LUNCHEON | ||||
| Sliced oranges | Canapé Hambourgeoise | ||||
| Force and cream | Broiled honeycomb tripe, maître d'hôtel | ||||
| Poached eggs on toast | Lyonnaise potatoes | ||||
| Coffee | Field salad | ||||
| German apple cake | |||||
| Coffee | |||||
| DINNER | |||||
| Purée of lentils | |||||
| Ripe olives | |||||
| Fillet of sole, au vin blanc | |||||
| Lamb chops with bacon | |||||
| Asparagus tip salad | |||||
| Tartelette with pears | |||||
| Coffee | |||||
Sliced oranges. Peel and slice the oranges and put on compote dish. Serve powdered sugar separate.
Force and cream. Serve raw with powdered sugar and cream separate.