MENUS.
Reading edition
LUNCHEON.
Hearts of artichokes filled with Russian caviar, then a layer of hard-boiled egg, and in the centre a half olive, stuffed with sweet pepper. Served on small plate, individually.
Turtle Soup.
Contributed by Miss Charlotte Mitchell, New Orleans.
Madison Biscuit.
Contributed by Mrs. Robert C. Wright, Haverford, Pa.
Deviled Clams.
Contributed by Mrs. M. Kim Miller, New York.
Fried Sweet Peppers.
Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa.
Chicken Saute Bellevue.
Contributed by Andrew Hisler, Chef of Bellevue, Stratford.
Stuffed Ripe Tomatoes, Southern Style.
Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa.
Corn Cake.
Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa.
Crab Salad.
Contributed by Miss Lucretia Lennig, Philadelphia, Pa.
Cream Cheese Balls, Red and White Bar le Duc Toasted Crackers. German or Vanilla Cream.
Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa.
LUNCHEON.
Grape fruit, bananas, oranges, mixed and cut in small pieces. Served in tall champagne glasses, with powdered ice covering the top.
Ochra Soup.
Contributed by Mrs. James T. Halsey, Philadelphia, Pa.
Muffins.
Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa.
Crab Ravigote.
Contributed by Mrs. Joseph Neff, Philadelphia, Pa.
Sweet Bread with Tomatoes.
Contributed by Miss Annie Swift Hammond, Providence, R. I.
A Real Indian Pilau.
Contributed by Mrs. Lily Latrobe Loring, Washington, D. C.
Rice and Pepper, Creole Fashion.
Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas.
Baked Sweet Potatoes.
Contributed by Miss Lucretia Lennig, Philadelphia, Pa.
Asparagus Salad.
Toasted Crackers, spread with Butter, and Covered with Grated Edam Cheese. Mousse.
Contributed by Mrs. M. Kim Miller, New York.
Coffee.
Contributed by Lieut. Houston Eldredge.
LUNCHEON.
Deep shell oysters, on half shell, served individually, with a ¼ of lemon in centre of plate. Pass grated horseradish.
Mushroom Soup.
Contributed by Mrs. James Crosby Brown, Rosemont, Pa.
Famous Virginia Yeast Rolls.
Contributed by Mrs. Eugene S. Herndon, Germantown, Pa.
Lobster and Crab Farcee.
Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.
Quenelles with Spinach.
Contributed by Mrs. Joseph Coleman Bright, Overbrook, Pa.
Chicken Croquettes.
Contributed by Mrs. Charles B. Maury, Washington, D. C.
Served with Rice Croquettes.
Contributed by Mrs. Oliver Hastings, Cambridge, Mass.
Stuffed Green Peppers.
Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas.
Grape Fruit Salad.
Camembert Cheese—warmed until creamy—Toasted Crackers. Frozen Coffee.
Contributed by Mrs. Naudain Duer, Philadelphia, Pa.
DINNER.
Caviar on Toast.
Prepare rounds of toast of white bread. Place over the fire for a minute or two, two large tablespoons of caviar, and one tablespoonful of cream, stirring all the while. Pour this mixture over the toast.
Soup. Olives. Celery Hearts.
Rich Brown Soup.
Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa.
Fish.
Shad Roe Croquettes.
Contributed by Miss Eliza Sinclair Lyon.
Entrée. Salted Nuts.
Frogs’ Legs and New Peas.
Fowl.
Chicken Saute Bellevue.
Contributed by Andrew Hisler, Chef of Bellevue-Stratford.
New Peas.
Tomatoes Halved and Fried, with Cream Gravy.
Ice.
Claret Ice.
Contributed by Mrs. Robert H. Maury, Richmond, Va.
Game.
Pheasant. Hot House Grapes Mixed with Grape Fruit and French Dressing. Dessert.
Frozen Pudding.
Contributed by Mrs. Clara Lee Pollard, Montgomery, Ala.
Sweets and Coffee and Cheese—Roquefort.
New Orleans Brulo.
Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va.
DINNER.
Little Neck Clams on Half Shell. Tomato Catsup.
Soup.
Pepper Pot. Pulled Bread.
Contributed by Miss Anne H. Cresson, Germantown, Pa.
Fish.
Fish Pie. Olives. Celery (Hearts).
Contributed by Mrs. James Crosby Brown, Rosemont, Pa.
Entrée. Salted Nuts.
Vol-au-vent of Sweetbread. Fresh Mushrooms, and Macaroni.
Roast Ducks. Apple Sauce.
Contributed by Mrs. Gulielma Harrison, Brandon, Va.
Spinach, Creamed. Baked Cauliflower.
Ice.
Sherbert.
Contributed by Mrs. Seth Barton French.
Game and Salad.
Partridges. Apple and Celery Salad. Mayonnaise Dressing.
Dessert.
“Aunt Parsons” Ice Cream.
Contributed by Miss Pauline Johnson, Strafford, Pa.
Candy. Coffee and Cheese—Cream Cheese.
New Orleans Brulo.
Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va.
DINNER.
Oysters on Half Shell. One-fourth Slice Lemon. Horseradish.
Soup.
Turtle Soup. Rasp Rolls.
Contributed by Miss Charlotte Mitchell, New Orleans.
Fish. Olives. Celery Hearts.
Sabot a la Crème au Gratin.
Contributed by Mrs. John Poe, Baltimore.
Entrée. Salted Nuts.
Sweet Breads with Tomatoes.
Contributed by Miss Annie Swift Hammond, Providence, R. I.
Creole Receipt for Grillades.
Contributed by Miss Gottschalk, Pennsylvania.
Italian Macaroni with Cheese. Potato Croquettes.
Ice.
Lalla Rookh Punch.
Contributed by Mrs. Robert H. Maury, Richmond, Va.
Game and Salad.
Quail. The Heart of Lettuce, and French Dressing.
Dessert.
Charlotte Russe.
Contributed by Mrs. Portieux Robinson, Richmond, Va.
Candy and Coffee and Cheese. Camembert.
New Orleans Brulo.
Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va.