Breakfast

Fresh raspberries with cream Omelet with chives. Rolls Coffee

Luncheon

Grapefruit, cardinal

Fried eggs, Infante

Imported Frankfort sausages

Potato salad

Limburger cheese with pumpernickel

Rye bread

Coffee

Dinner

Consomme with celery and rice

Antipasto

Fillet of sole, au vin blanc

Roast chicken

Asparagus, Hollandaise

Potato croquettes

Romaine salad

Lemon darioles

Coffee

Fried eggs, Infante. Cook some chickens' livers saute in butter, and add a little sauce Madere. Pour the livers around some fried eggs.

Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.

Consomme with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consomme.

Omelet with chives. Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.