FEBRUARY 26
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Eggs à la Colonel | ||||
| Boiled eggs | English lamb chops, Tavern | ||||
| Buttered toast | Lettuce salad | ||||
| Coffee | Pont l'évêque cheese | ||||
| Crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Cream of rice | |||||
| Ripe olives | |||||
| Rock cod, en court bouillon | |||||
| Potatoes nature | |||||
| Squab chicken sauté, Sutro | |||||
| Olivette potatoes | |||||
| Endives salad | |||||
| Orange soufflé, St. Francis | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs à la Colonel. Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madère with fresh mushrooms.
English lamb chops, Tavern. Broil an English lamb chop until nearly done, then put in an earthern casserole, with some sauté potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top.
English mutton chop, Tavern. Same as English lamb chop, Tavern.
Rock cod, en court bouillon. Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner.
Squab chicken sauté, Sutro. Cut two squab chickens in six pieces each. Two legs, two wings, and the breast and carcass split. Season with salt and pepper, and sauté in pan with two ounces of butter. Prepare as follows: Two fresh artichoke bottoms boiled and cut in four; one-half pound of fresh mushrooms sauté in butter; one can of cèpes sauté in butter; the livers of the chickens whole, and one parboiled sweetbread sliced and sauté in butter. Mix all together with the chicken, season well, and add some chopped parsley and chives.
Orange Soufflé, St. Francis. Cut "lids" from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter. Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino, fill another third with vanilla ice cream. Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange. Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once.