sprinkle with very finely-sliced chives, chopped parsley, salt and
fresh-ground black pepper, and one-third vinegar and two-thirds olive
oil.
=Potage Duchesse.= Cream of rice with royal in strips.
=Fillet of sole, Marguery.= Prepare the sole as for "au vin blanc."
Place on top of each fillet two parboiled mussels, and two heads of
French mushrooms, cover with sauce "au vin blanc," sprinkle with bread
crumbs made from stale rolls, and a little butter, and bake in hot oven
until a light yellow color.
DECEMBER 25
BREAKFAST
Hothouse raspberries with cream
Oatmeal
Rolls
Coffee
LUNCHEON
Eggs ministerielle
Cold assorted meats
Chiffonnade salad
Pont Neuf cake
Demi tasse
DINNER
Blue Points, mignonette
Bisque d'ecrevisses
Salted almonds. Celery
Ripe California olives
Fillet of trout, Cafe de Paris
Sweetbreads braise, au jus
Puree de marrons
Roast goose, apple sauce
Sweet potatoes, Southern style
Pate de foie gras de Strasbourg
Lettuce salad, aux fines herbes
Frozen diplomate pudding
Assorted cakes
Pont l'eveque cheese Crackers
Nuts and raisins Coffee
=Eggs ministerielle.= Cut sandwich bread in slices about two inches
thick. With a round cutter about three inches in diameter cut out the
white of the bread. With another cutter about an inch and a half in
diameter cut out the center of the round slices, leaving a ring of
bread. Soak these rings in thick cream for a second, put on buttered
dish, break an egg in the center of each, salt and pepper, cover with a
light cream sauce, sprinkle with grated cheese, and bake in oven for
about eight minutes.
=Pont Neuf potatoes.= Three times the size of regular "French" fried
potatoes.
=Sweetbreads braise au jus. (Glace).= Place in buttered saute pan one
sliced onion, one carrot, a little parsley, a bay leaf and a clove, and
a few pepper berries. Put three parboiled sweetbreads, which may be
larded with fresh or salted pork if desired, on top, add one-half cup of
bouillon, salt, and put over fire to boil. When reduced place in oven,
add a small quantity of meat extract, and glace by basting continually
with its own broth, until well browned. When done lay on platter and
strain the broth over them.
=Bisque d'ecrevisses.= Remove the tails of three dozen ecrevisses. Use
two-thirds of the shells, broken up, to make the soup, and one-third for
ecrevisse butter. Simmer in butter one onion, one carrot, a leek and a
little celery, all cut up; with one bay leaf, some thyme and one
spoonful of black pepper berries. Then add the broken shells, two
spoonsful of flour, one glass of white wine, one-half glass of brandy,
one gallon of bouillon and one cup of raw rice. Season with salt and
Cayenne pepper, cook till rice is very soft, and strain through fine
sieve. Bisque should be a little thicker than other cream soups. Before
serving add two spoonsful of ecrevisse butter and stir well, then add
the ecrevisse tails and one-half glass of Cognac.
=Ecrevisse= butter. Break fine in mortar some ecrevisse (crayfish)
shells. Put in sauce pan with one-half pound of butter, one-half onion,
one-half carrot, a small piece of celery, one-half of a leek stalk, a
little thyme, one bay leaf and a few pepper berries, and simmer in oven
till butter is clarified, or clear, and all the other liquids
evaporated. Squeeze through cheese cloth into a bowl standing in ice.
The butter will rise to the top, and may be easily removed when cold.
This butter is used with many sauces, soups, etc.
=Lobster butter.= Use lobster shells and prepare in the same manner as
ecrevisse butter. This butter is used for lobster sauce, Newburg dishes,
soups, etc.
DECEMBER 26
BREAKFAST
Stewed prunes
Boiled eggs
Toast
Tea
LUNCHEON
Grapefruit en supreme
Cold goose and ham, apple sauce
Romaine salad
Brie cheese
Crackers
Coffee
DINNER
Potage bonne femme
Roast ruddy duck
Fried hominy and currant jelly
Cold asparagus, mustard sauce
Baba au rhum
Coffee
=Potage bonne femme.= Puree of white beans with Julienne of vegetables.
=Fillet of sole, Florentine.= Put the fillet of one sole in a buttered
pan, salt, add one-half glass of water mixed with white wine, and boil
until done. In the center of a buttered platter put a cup of puree of
spinach and place the boiled fillet on top, cover with Mornay sauce,
with grated cheese and small bits of butter on top of the sauce. Bake in
oven until brown.
=Roast ruddy duck.= Roast for twelve minutes, in the same manner as teal
duck.
=Baba au rhum.= One-half pound of flour, one ounce of yeast, three
ounces of butter, two ounces of sugar, two ounces of currants and the
rind and juice of one lemon. Dissolve the yeast in one cup of warm milk
and make a soft sponge with half of the flour, cover and let rise in a
warm place. Work the sugar and the butter together until creamy, add the
eggs and lemon and the rest of the flour. When the sponge has risen to
twice its original size mix with the batter; at the same time adding the
currants. Fill baba moulds half full and let raise until nearly to the
edge of the moulds. Bake in a rather hot oven. When done soak well in a
syrup made with one pint of water, one pound of sugar, one gill of rum
and the juice of a lemon. Pour some of the sauce over the babas when
serving.
=Savarin au kirsch.= Make a dough the same as for baba au rhum, but omit
the currants. Fill a round crown-shaped savarin mould half full, allow
to raise, and bake. Soak in a syrup made of one pint of water, one pound
of sugar, and one gill of kirschwasser. Serve warm.
=Savarin Chantilly.= Same as savarin au kirsch, but decorated with
whipped cream, and served cold.
=Savarin Montmorency.= Like savarin au kirsch, but serve hot with stewed
stoned cherries as sauce.
=Savarin mirabelle.= Same as savarin au kirsch, but serve hot with
stewed stoned mirabelles.
DECEMBER 27
BREAKFAST
Preserved figs
Ham and eggs
Toasted corn muffins
Coffee
LUNCHEON
Consomme in cups
Ripe olives
Panfish saute, meuniere
Stewed tripe, Blanchard
Savarin au kirsch Coffee
DINNER
Potage Flamande
Frogs' legs, saute a sec
Roast sirloin of beef, Porte Maillot
Lettuce braise
Chateau potatoes
Endive salad
Biscuit glace
Assorted cakes
Coffee
=Stewed tripe, Blanchard.= Simmer a chopped onion in three ounces of
butter, add one pint of bouillon, or stock, or chicken broth, one
spoonful of flour, one pound of tripe cut in strips, one cupful of raw
round potatoes cut out with a small-size "Parisian" spoon, one bouquet
garni and one gill of white wine. Cover and cook for one hour, or until
potatoes are very soft. Before serving remove bouquet garni and sprinkle
with fresh-chopped parsley.
=Potage Flamande.= Potato soup mixed with brunoise.
=Frogs' legs, saute a sec.= To have the best flavor frogs should be
killed just before cooking. Remove the skins and cut off the hind legs,
salt and pepper them and roll in flour. Saute one dozen frogs' legs in
three ounces of hot butter in a frying pan, for a few minutes over a
good fire. Then add a chopped shallot and let simmer for a few minutes.
The legs should then be crisp. Serve on a platter with chopped parsley
and lemon.
=Roast sirloin of beef, Porte Maillot.= Roast the sirloin, serve with
sauce Madere, garnish with small French carrots, celery braise, lettuce
braise and chateau potatoes.
=Lettuce braise.= Wash four heads of large romaine lettuce in cold
water, parboil in salt water, cool, and squeeze dry with the hands. Cut
each head in four lengthwise, remove the stem, season with salt and
pepper, and fold so both ends come together. Place a piece of pigskin in
the bottom of a buttered pan, put the lettuce on top, and add a sliced
onion, one carrot and a bay leaf. Cover with buttered manilla paper and
allow to simmer for a while. Then add one cup of stock, put in oven and
cook until soft. Used for garnishing entrees, etc.
=Biscuit glace.= Put in double boiler eight yolks of eggs, one-half
pound of sugar, and one-half of a split vanilla bean. Cook until it
thickens, stirring continually. Then remove from the fire and beat with
an egg whip until cold and very light. Remove the vanilla bean, add one
quart of whipped cream and mix lightly. Put in fancy paper cases or
fancy moulds, and freeze. Before serving decorate the tops with whipped
cream, or any kind of ice cream or water ice.
=Biscuit glace, St. Francis.= Fill some oblong paper cases with biscuit
glace foundation, put in ice box to freeze, decorate the tops with
pistachio and strawberry ice cream before serving.
=Biscuit glace= of strawberry, raspberry, coffee, pistachio, chocolate,
apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit
Glace, but decorate with the desired ice cream or water ice before
serving.
DECEMBER 28
BREAKFAST
Broiled Finnan haddie
Baked potatoes
Rolls
Coffee
LUNCHEON
Canape of sardines
Boston baked beans
Brown bread
Coffee
DINNER
Seapuit oysters
Cream of rice
Salted pecans
Fillet of flounder, Cafe Riche
Spring lamb tenderloin, Thomas
Roast chicken, au jus
Hearts of romaine, egg dressing
Strawberry parfait
Macaroons
Coffee
=Broiled Finnan haddie.= (Smoked haddock). Remove the bones, roll in oil
and put on iron to broil. When done on both sides place on platter,
cover with maitre d'hotel sauce or plain melted butter, garnish with
parsley in branches and quartered lemons.
=Cream of rice.= Melt in sauce pan two ounces of butter, add one-quarter
pound of rice flour, and when hot, one and one-half pints of chicken
broth. Boil for ten minutes and strain. Season with salt and Cayenne
pepper, and add one-half pint of hot cream and a small piece of butter
before serving.
=Salted Pecans.= Roast one-half pound of shelled pecans to a light brown
color, wet with a solution of water and a little gum Arabic, or the
white of an egg, while they are still hot, and then dust over with one
spoonful of fine table salt and stir until dry.
=Salted English walnuts.= Follow directions for pecans.
=Fillet of flounder, Cafe Riche.= Put the fillets in a buttered pan,
cover with white wine, and boil. When done place on platter, pour
Genoise sauce with the addition of a spoonful of beef extract, over the
fish.
=Spring lamb tenderloin, Thomas.= Broil the tenderloin and dish up on
buttered toast, and cover with sauce Colbert. Garnish on one side with
small boiled potatoes covered with cream sauce, and flageolet beans on
the other.
=Flageolet beans.= These are French beans and can be obtained in cans.
Put on the fire in salt water, bring to the boiling point, and drain.
Add sweet butter, salt and pepper, mix well and serve immediately.
=Egg dressing, for salads.= Chop two hard-boiled eggs, and put in salad
bowl with one-half teaspoonful of French mustard, one pinch of salt,
some fresh-ground pepper, a little chopped parsley, a little chervil,
two spoonsful of vinegar and four of olive oil. Mix well.
=Strawberry parfait.= With one quart of strawberry ice cream mix one
pint of sweet whipped cream. Put in moulds or glasses and serve with
whipped cream on top.
=Parfaits.= Pistachio, vanilla, chocolate, peach and cafe, all prepared
the same as strawberry.
=Neapolitan parfait.= Put in mould or glass, three kinds of parfaits, as
strawberry, vanilla and pistachio. Allow to become very hard in ice box,
and serve whipped cream on top.
=Wilson parfait.= Peach parfait with the addition of some chopped peeled
peaches. Serve with whipped cream and a crystallized violet on top.
DECEMBER 29
BREAKFAST
Baked apples
Oatmeal with cream
Rolls
Coffee
LUNCHEON
Canape Monte Carlo
Poached eggs, Persanne
Tosca salad
French pastry
Coffee
DINNER
Consomme Madrilene
Ripe California olives
Boiled salmon, sauce Anglaise
Ragout fin
Stanislaus salad
Cream cheese with Bar le Duc
Crackers
Coffee
=Canape Monte Carlo.= Puree of foie gras lightly mixed with a little
stiff mayonnaise and spread on thin toast. Garnish around the edge with
chopped yolks of hard-boiled eggs, and serve on napkins with parsley in
branches.
=Eggs Persanne.= Place hot poached eggs on a round toast, cover with
tomato sauce and sprinkle with fine chopped ham and parsley.
=Tosca salad.= Cut in fine strips about one inch long some boiled ham,
tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl
with some asparagus tips in the center, garnish with the chopped yolks
and whites of hard-boiled eggs, separate; and serve with French
dressing.
=Consomme Madrilene.= Slice a handful of sorrel and cook for five
minutes in consomme. Add vermicelli and one tomato cut in small dices.
Serve grated cheese separate.
=Boiled salmon, sauce Anglaise.= Cook the salmon in the same manner as
for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce,
mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley
and chervil. Serve separate.
=Stanislaus salad.= Remove the inside leaves of a whole head of lettuce,
leaving a green bowl. Put in bottom, celery cut in long strips, with
slices of grapefruit and seedless grapes cut in half, on top. Sprinkle
with chopped walnuts. Serve with French dressing.
=Ragout fin.= Slice some parboiled tender sweetbreads, chickens' livers,
chickens' combs, chickens' kidneys and truffles, and saute in butter,
cooking each separately. Then put all in one pan, add a half glass of
good sherry, boil for one minute, add a half pint of brown gravy, simmer
for a few minutes, and serve with chopped chervil on top. Chickens'
combs and kidneys come in bottles from France. If you wish you may cut
the tips from raw rooster combs, put in boiling water for a minute, when
they can be rubbed with salt to remove the skin. Then soak in cold water
to cause the blood to run out, and boil in salt water till soft.
=Cream cheese with Bar le Duc.= Mix some cream cheese with a little
whipped cream and spread on plate in the shape of a ring. Put some red
Bar le Duc jelly in center. Serve toasted crackers separate.
DECEMBER 30
BREAKFAST
Grapefruit
Pork sausages Apple sauce
Wheat cakes Coffee
LUNCHEON
Plain consomme in cups
Fried fillet of sole, remoulade
Brie cheese and crackers Coffee
DINNER
Potage Jackson Crab meat Monza
Chicken dumplings, sauce Allemande
Braised beef a la mode Peas a la Francais
Duchesse potatoes
Pineapple biscuit glace
Assorted cakes Coffee
=Fried fillet of sole.= Clean and trim the fillets, season with salt and
pepper, roll in flour, then in beaten eggs, then in bread crumbs, and
fry in swimming hot lard for five minutes. Remove and serve on napkin
with quartered lemons and fried parsley. Sauce separate.
=Remoulade sauce.= Take a handful of spinach, one of watercress and one
of parsley and mash fine in a mortar. Put in a cloth and press out the
juice. Mix the juice with a pint and a half of mayonnaise, add four
chopped gherkins and some sliced chives.
=Crab meat, Monza.= Wash carefully one pound of fresh mushrooms, and cut
each one in four. Put in saute pan with two ounces of butter and simmer
for thirty minutes. When the mushrooms are soft add the meat of one crab
cooked in cream. Before serving add one gill of dry sherry wine.
=Crab meat in cream.= Remove the meat from the shell of a boiled crab.
In a sauce pan put a piece of butter the size of an egg, and place on
stove. When warm add two spoonsful of flour and allow to become hot,
then add one pint of boiling milk and one-fourth of a pint of hot cream.
Stir well and boil for ten minutes. Season with salt and Cayenne pepper,
then add the crab meat and serve in deep dish. Serve dry toast separate.
=Chicken dumplings.= (Quenelles de volaille). Take the breast of a raw
fowl and trim carefully away the fat, using the white meat only. Chop
very fine and pass through a fine sieve, place in a bowl on ice, season
with salt and Cayenne pepper, and with a wooden spoon stir in little by
little some very thick cream (not whipped), which has been kept on ice.
Add the cream until you have nearly double the amount of force meat.
Have two teaspoons in cold water. Take one and fill with the force meat,
make a little hole in the middle and fill with goose liver puree and
close up. Remove the dumpling from the first spoon with the other one
and place on a buttered pan, and continue. When enough are formed cover
with stock and bring to the boiling point, then set off the fire and let
stand for ten minutes on the back of the range. The force meat may be
used for small dumplings without the puree of goose liver; or some other
filling may be used. Make them small for garnishing consomme, vol au
vent, patties, financiere, tortue, etc. The force meat is also used to
make timbales of chicken.
=Sauce Allemande.= Cut up three pounds of veal bones, put in vessel with
two gallons of water, bring to a boil and skim. Add one onion, a carrot,
a little celery and leek, some pepper berries, two cloves, a sprig of
thyme and some salt. Boil for two hours and strain. Put in sauce pan
three ounces of butter, when hot add two ounces of flour and heat again.
Then add a pint and a half of the broth, boil for ten minutes, season
and strain. This is the foundation of many fancy sauces.
=Potage Jackson.= Potato soup with small pieces of macaroni added.
DECEMBER 31
BREAKFAST
Raw apples
Rolled oats with cream
Buttered toast
Cocoa with whipped cream
LUNCHEON
Poached eggs, Zingara
Calf's head, vinaigrette
Boiled potatoes
Lemon pie
Coffee
DINNER
Toke Point oysters
Potage Americaine
Fillet of sole, Valeska
Saddle of lamb, international
Chiffonnade salad
Coffee ice cream
Alsatian wafers
Demi tasse
=Poached eggs, Zingara.= Poached eggs on toast. Cover with tomato sauce
and small strips of tongue.
=Potage Americaine.= Put in a pot one onion, one leek, and a little
celery, and simmer in three ounces of butter until soft. Then add two
spoonsful of flour and simmer again. Now add one peeled and cut up
squash, a bouquet garni and two quarts of stock, and boil till well
done. Remove the bouquet garni and strain the remainder through a fine
sieve. Season with salt and pepper. Before serving add one cup of cream
and two cups of plain boiled rice.
=Fillet of sole, Valeska.= This is stuffed fillet of sole with a slice
of lobster and a slice of truffle on top, and cooked in white wine.
Reduce broth and add Hollandaise sauce, and stir in a spoonful of
ecrevisse butter to give a pink color.
=Saddle of lamb, international.= Put saddle of lamb in a roasting pan
with one carrot, an onion, a piece of celery, a few pepper berries and
some parsley in branches. Season the saddle with salt and pepper,
rubbing in well. Spread some butter over the top and roast in oven,
basting continually so it will not become dry. Cook for forty minutes,
then take saddle from the pan, remove the fat and add to the gravy a
spoonful of flour and a cup of stock or hot water, salt, cook for five
minutes and strain. Before serving add one-half gill of sherry wine. For
international garnishing use a bouquet each of puree of peas, mashed
potatoes and puree of chestnuts.
=Coffee ice cream.= Add to vanilla ice cream before freezing one pint of
strong coffee and one-quarter pound of sugar.
=Calf's head, plain.= Cut the flesh, tongue and brains from the skull
and put in cold water for six hours. Put the brains aside. (See index
for calf's brains.) Put the rest of the meat on the fire in water with a
handful of salt, bring to a boil and allow to cool. Then cut in square
pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover
with water, add one handful of salt, a carrot, an onion, a spoonful of
black pepper berries, one bouquet garni and a lemon cut in two. Boil
till well done. If not to be used right away put in earthen jar and
strain the broth over it.
=Vinaigrette sauce.= Chop fine one small sour pickle and add salt, some
fresh-ground black pepper, one spoonful of vinegar, two spoonsful of
olive oil, some sliced chives, chopped parsley and chervil. If desired,
add one chopped shallot and a spoonful of chopped capers.
Selections from The Hotel St. Francis Menu Files
_Hotel St. Francis, Oriental Dinner_, May 15 1917:
Fruit Salad, Oriental
Cream of Chicken, Sam Yong
Mixed Chinese Nuts
Halibut, Veronica
Chop Suey
Roast Duckling, Apple Sauce
Noodles
Cold Artichoke
Mikados Glacee
Mignardises
Demi Tasse
_Hotel St. Francis, Californian Dinner_, March 31, 1917:
California Oysters
Clear Green Turtle, Sherry
Salted Almonds
Sand Dabs, Meuniere
Sweetbreads braise, with Peas
Broiled San Francisco Jumbo Squab
Chateau Potatoes
Cold Fresh Asparagus, Mustard Sauce
Cafe Parfait
Assorted Cakes
Demi Tasse
_French Dinner_, March 15, 1917:
Coeur de Palmier, Victor
Creme de Volaille, a la Reine
Amandes Salees
Truite de Riviere, Meuniere
Pommes Parisienne
Pigeonneau au Cresson
Petits Pois Etuves
Salade de Saison
Pudding Diplomate Glace
Petits Fours
Demi Tasse
_To meet Mr. Masaya Suzuki, director of The Sumitomo Bank, Limited, and
director-in-chief of The Sumitomo General Head Office. Mr. Seiichi Koh,
host_, April 10, 1919:
Canape Favorite
Toke Point Oysters
Green Turtle Soup
Almonds Celery Olives
Seafood, Mariniere
Noisette of Spring Lamb, Colbert
Sherbet Fleur de Palma
Sweetbreads Conte de Nassau
Breast of Chicken, St. Francis
Potatoes Clarence
Heart of Lettuce, Fines Herbes
Biscuit Emaline
Friandises
Coffee
_Amontillado Sherry_
_Pommery Greno_
_Liqueurs_
_Hotel St. Francis, Mexican Dinner_, May 23, 1917:
Ecrevisses, Gourmet (Cold)
Abalone Chowder
Salted Jordan Almonds
Boiled Striped Bass, Hollandaise
Potatoes Nature
Pilaff Mexicaine
Roast Imperial Squab
Asparagus Tips
Salade de Saison
Fancy Ice Cream
Wafers
Demi Tasse
_Hotel St. Francis, Italian Dinner_, April 27, 1917:
Hors d'Oeuvres, Italienne
Bisque d'Ecrevisses
Salted Almonds
Shad au Gratin, Piedmontaise
Macaroni, Caruso
Stuffed Imperial Squab
Potatoes, Tetrazzini
Cold Artichoke
Tutti Frutti
Friandises
Bonbon Italien
Demi Tasse
_Hotel St. Francis, Southern Dinner_, May 28, 1917:
Pickled Oysters, New Orleans
Giblet Soup, with Barley
Salted Nuts
Boiled Salmon, Genoise
Vol au Vent, Toulouse
Roast Squab
Potatoes Sybil
Cold Asparagus
Coupe Carolina
Assorted Cakes
Demi Tasse
_Patek-Newman wedding_, August 24, 1915:
Fresh caviar
Toke Points
Essence of Chicken
Celery Olives Salted Nuts
Frogs' Legs, Newman
Noisettes of Lamb, Colbert
Peas Etuve
Champagne Punch
Breast of Duckling
Pommes a la Reine
Salad Veronica
Fancy Ice Cream
Cakes
Coffee
_Mr. Raphael Weill_, May 23, 1915:
California Oysters on Half Shell
Salmon Belly, Bechamel
White Corn Bread, sliced
Saddle of Lamb
Chicory Salad
Asparagus, Sauce Mousseline
Hot Waffles
Cafe au Lait
_Chi Psi Fraternity_, August 28, 1915:
Toke Points
Clear Bortsch
Salted Almonds Celery Olives
Lobster Newburgh
Vol au Vent, Financiere
Chateaubriand, Colbert
Peas a la Francaise
Pommes Chateau
Champagne Punch
Breast of Squab
Salad de Saison
Fancy Ice Cream
Cakes
_Hayashi Banquet_, March 24, 1916:
California Oysters on Half Shell
Potage Lemardelais
Salted Walnuts Olives Celery
Mountain Trout, Meuniere
Pommes Maitre d'Hotel
Noisette of Baby Lamb, Perigord
Croustade St. Germain
Sorbet Doi
Roast Guinea Hen
Lettuce and Tomato Salad
Glace Madeleine
Mignardises
Coffee
_Mr. A. Johnston, dinner to Charles Schwab_, May 9, 1915:
Crab Cocktail, Moscovite
Chicken Gumbo, Princess
Almonds Olives
Sweetbreads, Eugenie
Roast Guinea Hen
Grilled Sweet Potato
Artichokes, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee
_Mr. James Woods, dinner to Mr. Boomer of New York_, May 13, 1915:
Hors d'Oeuvres
Beef Tea en Tasse Diable
Olives Almonds
Huitres
Vol au Vent of Chicken
Saddle of Lamb
Potatoes Reine
Chicory
Asparagus, Hollandaise Sauce
Bavarois
Cakes
Coffee
_Knights of the Royal Arch_, May 20, 1915:
Toke Points
Cream of Celery
Olives Almonds
Striped Bass, Joinville
Tournedos Forestiere
Pommes Rissole
Peas Etuve
Champagne Punch
Roast Squab Chicken
Salad de Saison
Fancy Ice Cream
Cakes
Coffee
_Mrs. Neustadter_, February 14, 1916:
California and Toke Points
Consomme de Volaille, Royal
Almonds Olives
Frogs a la Michels
Asparagus, Hollandaise
Chicken Poele
Brandied Peaches
Pommes Fondantes
Goose Liver Saute
Lettuce, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee
_Real Estate Banquet_, February 5, 1916:
Toke Points
Mongol
English Walnuts Olives Celery
Fillet of Bass, Joinville
Sweetbread Cutlets, Virginia
Peas
Roast Squab
Potatoes Chateau
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee