| BREAKFAST | LUNCHEON | ||||
| Wine grapes | Buttermilk | ||||
| Bacon and eggs | Waffles and honey | ||||
| Rolls | Coffee | ||||
| Coffee | |||||
| DINNER | |||||
| Little neck clams on shell | |||||
| Potage Lamballe | |||||
| Ripe California olives | |||||
| Boiled river salmon, sauce mousseline | |||||
| Potatoes nature | |||||
| Roast sirloin of beef, sauce Madère | |||||
| Cauliflower au gratin | |||||
| Potatoes Laurette | |||||
| Cole slaw | |||||
| Chocolate ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Bacon and eggs. See [ham and eggs].
Fried bacon. Thin slices of bacon fried slowly in pan in own fat. Should be crisp.
Waffles. One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot.
Potage Lamballe. One-half purée of peas and one-half consommé with tapioca, mixed.
Boiled salmon, mousseline. Boil salmon in the same manner as trout.
Sauce mousseline. To one pint of Hollandaise add one cup of whipped cream and stir in gently.
Little neck clams. Same as oysters on shell.
Potatoes nature. Plain boiled potatoes cut in the shape of a small egg.
Roast sirloin of beef. See [tenderloin of beef].