| BREAKFAST | LUNCHEON | ||||
| Grapefruit juice | Canapé Martha | ||||
| Omelet with ham | Cold assorted meats | ||||
| Puff paste crescents | Potato salad | ||||
| Oolong tea | Cherry tartelettes | ||||
| Coffee | |||||
| DINNER | |||||
| Blue Points | |||||
| Consommé brunoise | |||||
| Braised salmon, Parisienne | |||||
| Boiled leg of mutton, caper sauce | |||||
| Mashed turnips | |||||
| Roast chicken | |||||
| Hearts of lettuce salad | |||||
| Biscuit glacé | |||||
| Assorted cakes | |||||
| Coffee | |||||
Omelet with ham. Cut a slice of cooked ham in small squares, put in omelet pan with a small piece of butter. When hot add three beaten eggs and follow directions for plain omelet, but use a little less salt.
Canapé Martha. Cut a round piece of toast and put some lobster croquette farcé on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top and bake in oven. Garnish with lemon and parsley.
Cherry tartelette. Line tartelette moulds and follow directions as for pear tartelettes, but fill with canned cherries.
Braised salmon, Parisienne. Put a slice of salmon in buttered pan, season with salt and pepper, sprinkle with chopped shallots and parsley, add one one-half glass of white wine, cover and simmer until cooked. Remove fish to platter, and in the pan pour some white wine sauce, (sauce au vin blanc). Let boil for five minutes and pour over fish. Don't strain.
Boiled leg of mutton, caper sauce. Put the leg of mutton in pot and cover with boiling water. Add one carrot, a leek, onion, a little celery and a bouquet garni. Season with salt, and boil for about forty-five minutes.
Caper sauce. Melt three ounces of butter in sauce pan, add three ounces of flour and allow to become hot. Add three pints of stock, bouillon, or the stock from the leg of mutton. Boil for ten minutes, season to taste, bind with the yolk of one egg and a piece of butter, strain, and add one-half cup of capers.
Mashed turnips. Boil or steam a half dozen white or Russian (yellow) turnips. Strain through a fine sieve or colander, add salt and pepper and three ounces of butter. A potato boiled with the turnips will reduce the strong turnip odor.