| BREAKFAST | LUNCHEON | ||||
| Strawberries with cream | Grapefruit en suprême | ||||
| Boiled eggs | Consommé in cups | ||||
| Dry toast | Cheese straws | ||||
| Coffee | Sweet-and-sour beef tongue | ||||
| String beans | |||||
| Mashed potatoes | |||||
| Chocolate éclairs Coffee | |||||
| DINNER | |||||
| Oysters on half shell | |||||
| Onion soup au gratin | |||||
| Kingfish sauté, meunière | |||||
| Roast chicken | |||||
| Succotash | |||||
| Potato cakes | |||||
| Escarole salad | |||||
| Corn meal pudding Coffee | |||||
Sweet-and-sour sauce. Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins, and boil again for five minutes.
Sweet-and-sour beef tongue. Boil a fresh beef tongue in the same manner as boiled beef. When done cut in thin slices, put in a flat pan, cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a platter covered with the sauce.
Omelette Suzanne. Cut six macaroons in four and mix with a little whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar. Melt some Bar le Duc jelly. Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top with a hot iron. At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Duc jelly on each side. Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it.
Cheese straws. Roll out some puff paste (a good way to utilize any trimmings you may have) very thin, about one-eighth inch. Wash the top with eggs and spread with grated Parmesan cheese mixed with a little Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a baking pan and bake in a moderate oven until brown and crisp.
Onion soup, au gratin. Slice three onions very fine, put in a casserole with three ounces of butter, put on the cover, and simmer until of a golden color. Then add one quart of consommé, stock or any good broth (consommé preferred), season well, and boil for five minutes. Slice three rolls very thin and put in oven and allow to remain until brown and dry, like toast. Put the soup in an earthen casserole, float the slices of rolls on top, spread a cup of grated cheese over the bread, put in a hot oven and cook until brown on top. Serve very hot.
Potato cakes. Whenever there is mashed potatoes left over, make into little cakes about one inch thick and two inches in diameter, roll in flour, and fry in pan with a little butter, until brown on both sides. If the potato should be too thin add the raw yolk of an egg.
MARCH 2
| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Eggs Bordelaise | ||||
| Broiled finnan haddie | Lamb chops, Victor Hugo | ||||
| Lyonnaise potatoes | Julienne potatoes | ||||
| Rolls | Stewed tomatoes | ||||
| Coffee | Brie cheese, crackers Coffee | ||||
| DINNER | |||||
| Cream of lettuce Radishes | |||||
| Scallops, Mornay | |||||
| Croustades financière | |||||
| Roast leg of mutton, currant jelly | |||||
| Potato croquettes | |||||
| Cold asparagus, mustard sauce | |||||
| Fruit salad, au marasquin | |||||
| Lady fingers Coffee | |||||