Breakfast

Fresh strawberries with cream

Broiled salted mackerel

Baked potatoes

Rolls

Coffee

Luncheon

Cold consomme in cups Cold salmon, mayonnaise Culemo salad French pastry Demi tasse

Dinner

Pea soup with vermicelli

Crisp celery

Codfish steak, a l'Anglaise

Fillet of beef, Dumas

Chicory salad

Fancy ice cream

Assorted cakes

Coffee

Pea soup with vermicelli. One quart of puree of pea soup mixed with one pint of consomme vermicelli.

Codfish steak a l'Anglaise. Heat two ounces of butter in a saute pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot.

Fillet of beef, Dumas. Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madere to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water.