Breakfast

Baked beans, Boston style Brown bread Buttermilk Coffee

Luncheon

Omelet with oysters

Veal chops, saute in butter

Puree of salad

Camembert cheese, crackers Coffee

Dinner

Little Neck clams

Chicken okra soup

Salted almonds

Aiguillettes of bass, Massena

Vol au vent Toulouse

Roast capon, giblet sauce

Stewed asparagus Chateau potatoes

Endives salad

Parfait Napolitain

Assorted cakes         Coffee

Puree of salad. (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add butter and a little cream.

Aiguillettes of bass, Massena. Put four fillets of bass in a buttered pan, season with salt and pepper; add one-half glass of white wine and one-half glass of stock, bouillon, fish broth or water, cover with buttered paper, and put in oven to bake. When done place the aiguillettes on a platter and cover with the following sauce: Heat one and one-half ounces of butter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoonful of Worcestershire sauce. Boil for ten minutes, then add one-half tea-spoonful of essence of anchovies, and strain through cheese cloth. Boil one dozen clams and cut in two; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two. Put all of this in the strained sauce, and season well.

Giblet sauce. Clean the giblets of chickens, turkeys, or other fowl, boil in salt water, and chop. Put in casserole two chopped onions, and two ounces of butter, and simmer for ten minutes, or until soft and yellow. Then add one tablespoonful of flour, and simmer again until brown. Add the gravy from a roast, the chopped giblets and a little of the water the giblets were boiled in. Cook for half an hour, season with salt and pepper and chopped parsley. A little sherry wine may be added before serving, if desired.

Stewed asparagus. Cut up some asparagus tips and cook in a casserole in salt water until soft. Mix a spoonful of flour and one ounce of butter and add to the asparagus, with some of the water used for boiling. Use only enough water to cover the asparagus. Sprinkle with chopped parsley and pepper, and serve in a deep dish.

White bean soup. Soak a quart of beans over night. Put in a vessel with four quarts of water, or a mild soup stock. Add a half pound of lean bacon, and a shinbone, if desired. Start to boil rapidly, then remove to back of stove and cook for several hours until the beans drop to pieces. Skim from time to time. Meanwhile chop very fine an onion, a carrot and a stalk of celery, and simmer in butter until they take on a slightly brown color. Add a spoonful of flour, a potato cut in small dices, and the water from the beans. Strain the beans, and to the puree add the cooked vegetables; cut the bacon in small pieces, and cook all together for twenty minutes. Season with salt, pepper and chopped parsley.